Ingredients
100 g
Buckwheat porridge
200 g
Sliced mushrooms
50 ml sunflower oil
70 g Creamy mushroom soup 15 g Vegetable Natur pasta leek2 pcs Vegeta Master bay leaf
100 ml sour cream
To taste salt and pepper
On request Chopped parsley leafPreparation steps
Weight for 4 portions – 1.2 l
1
First, wash and cook in salted water, then rinse and drain.
2
Add the mushrooms and onion paste to the heated oil and sauté briefly.
3
Add 1 liter of hot water, a bay leaf, and the cream of mushroom soup that you previously mixed in 200 ml of lukewarm water. Cook while stirring for 10 minutes.
4
Then add the buckwheat porridge and cook for another 5 minutes. Finally, add spices if needed and finish with sour cream.
Tip
You can serve the dish as a stew if you add potatoes and cooked dried meat.