Croatian Bolete Soup with Buckwheat is a traditional Croatian recipe for a classic soup of boletes (ceps and/or bay boletes) with buckwheat groats in a mushroom or vegetable stock base. The full recipe is presented here and I hope you enjoy this classic Croatian version of: Croatian Bolete Soup with Buckwheat.
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Ingredients:
50g onions, chopped
2 garlic cloves, chopped
360g fresh bolete mushrooms (porcini and/or bay boletes)
60g hulled buckwheat groats, washed and toasted
4 tbsp sunflower oil
1 bayleaf
1/2 tsp salt
1 tbsp vegeta vegetable seasoning
1l mushroom stock or vegetable stock (or water)
salt and freshly-ground black pepper, to taste
2 tbsp parsley, chopped
1 tbsp vinegar
250ml soured cream
Method:
Slice the porcini then remove the stems from the bay boletes and slice the caps. Heat the oil in a pan, add the onion and fry gently for about 5 minutes, or until soft and translucent. Stir in the mushrooms and garlic and continue to fry. Add the salt, vegetable seasoning, buckwheat and bayleaf.
Pour over the stock (or water) and bring to a gentle simmer. Cook for about 20 minutes, or until the buckwheat groats are tender. Stir in the parsley then season to taste with salt, black pepper and vinegar.
Ladle into warmed soup bowls and serve garnished with the soured cream.
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