Mushroom soup with buckwheat and pork

Name: Mushroom soup with buckwheat and pork
Ingredients: 2 large carrots; 1 medium onion; 4 champignon mushrooms; about 50 g oyster mushrooms; about 200 g pork (shredded; working meat); 1 cup buckwheat; salt and pepper to taste; 4-5 tablespoons of oil; 1 tablespoon mustard seeds; 1 bunch of chopped fresh parsley; a few black peppercorns; 1/2 can of crushed tomatoes.

Soups - Mushroom soup with buckwheat and pork by Carolina F. - Recipia

I started making this soup when I had some mushrooms and leftover pork from other meals. Adding buckwheat towards the end gives it a hearty appearance, and the combination of vegetables and meat is delicious without too much effort. There's no need to complicate things with hard-to-find ingredients or complicated steps, especially when you want something substantial and quick to put on the table. Quick Info Total time: about 1 hour and 15 minutes Preparation time: 15-20 minutes Cooking time: 50-55 minutes Servings: 6-8 Difficulty: easy-medium Recipe type: lunch, hearty soup Ingredients 2 large carrots 1 medium onion 4 champignon mushrooms about 50 g oyster mushrooms about 200 g pork (you can use any cuts, scraps, or leftovers) 1 cup of buckwheat (approx. 100 g) salt and pepper to taste 4-5 tablespoons oil 1 tablespoon mustard seeds a few black peppercorns 1/2 can of crushed tomatoes 1 bunch of chopped fresh parsley Instructions 1. Peel and wash the onion and carrots. Slice the carrots thinly and chop the onion. 2. In a large pot, heat the oil and add the onion and carrot. Sauté over medium heat, stirring occasionally, until the onion starts to soften. 3. Wash the champignon and oyster mushrooms. Slice them and add them to the sautéed onion and carrot, seasoning with salt and pepper to taste. Mix everything and let it cook until the mushrooms release their water and it starts to reduce. 4. Cut the pork into bite-sized pieces suitable for soup. Add the meat to the pot over the sautéed vegetables. Gently stir with a wooden spoon. Keep it on the heat until the meat changes color. 5. Sprinkle the mustard seeds and a few black peppercorns into the pot. Add water (about 3-4 liters, depending on how concentrated you want the soup). Let it simmer with a lid until the meat and vegetables are tender – this takes about 30-40 minutes, depending on the type of meat used. 6. Meanwhile, rinse the buckwheat two or three times in cold water to remove any dust or impurities. 7. When the meat is cooked, add the buckwheat to the soup. Let it simmer for another 10 minutes. 8. Add the crushed tomatoes and simmer for another 10 minutes without a lid. Taste and adjust seasoning with salt or pepper if needed. 9. Turn off the heat. Sprinkle the chopped parsley on top and let the soup sit for 5 minutes before serving. Why I make this recipe often I prepare it because it’s a hearty, filling soup that doesn’t require complicated ingredients. The buckwheat adds extra texture, and the mushrooms complement the flavor of the pork. It’s easy to make with simple ingredients that I usually have in the fridge. It’s great for colder days or when you want a filling soup for lunch. Tips and Variations Tips If you’re using tougher meat (shoulder or breast), cut it into smaller pieces so it cooks faster. The mushrooms should be well washed, especially the oyster mushrooms. Don’t overcook the buckwheat – it will break down and turn mushy if left too long in the soup. Don’t skip the mustard seeds; they add a subtle but distinct flavor. Substitutions Pork can be replaced with chicken, but the flavor will be milder. If you don’t have oyster mushrooms, just use champignon, but the texture will be slightly different. If you lack crushed tomatoes, fresh diced tomatoes can work too; just add them 5 minutes earlier. Variations You can add a bit of celery at the beginning for a richer flavor. If you prefer a tangier soup, you can add a bit of borscht or lemon juice towards the end. You can also use other herbs, but parsley is the most suitable for this combination. Serving Ideas Serve it hot as a main dish for lunch. Some prefer it with a little hot pepper on the side. There’s no need for sour cream, but if you like it, you can add a spoonful directly to your bowl. Frequently Asked Questions Can I add the buckwheat from the start? I don’t recommend it. If it boils too long, it becomes too soft and the soup becomes cloudy. It’s best to add it towards the end, as described in the steps. Can I use other types of meat? Yes, you can also use chicken or beef, but adjust the cooking time based on how quickly the meat cooks. How long does the soup last in the fridge? Stored in the fridge, it keeps well for 2-3 days. The buckwheat continues to absorb liquid, so you may need to add a little water when reheating. Can I freeze this soup? I don’t recommend it, as the buckwheat changes texture after thawing, and the soup will become much thicker. Is the soup suitable for children? Yes, if you use lean meat and avoid adding too much pepper or mustard, it’s suitable for children over 2 years old. Nutritional Values (estimates) A medium serving (approx. 400 ml) has about 200-250 kcal. Protein: 12-15 g (meat, buckwheat, mushrooms) Carbohydrates: 18-22 g (buckwheat, vegetables, tomatoes) Fats: 6-9 g (oil, meat) Values may vary depending on the type of meat, how much oil you use, and whether you add extra vegetables. It’s a filling soup, but fairly balanced in caloric intake for a main meal. Storage and Reheating This soup keeps well in the fridge for 2-3 days. Each time you reheat, it’s good to add a little water because the buckwheat absorbs liquid. Heat on low, stirring occasionally to prevent the buckwheat from sticking to the bottom. I don’t recommend keeping it for more than three days, especially if you used fatty meat. It doesn’t freeze well – the buckwheat disintegrates and changes the soup's texture.

Mushroom soup with buckwheat and pork

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