🍲 Wild Mushroom & Buckwheat Soup

A bowl of forest warmth.

This soup is humble, hearty, and full of earth. Buckwheat has long been a staple in Slavic kitchens — easy to grow, nourishing, and honest. Combined with wild mushrooms, garlic, and herbs, it becomes more than a meal. It becomes memory.

🌿 Ingredients

• 1 cup dry buckwheat groats (toasted is best)
• 2 tablespoons butter or lard
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups wild mushrooms (chanterelles, porcini, or mix), cleaned and sliced
• 1 small carrot, grated
• 1 potato, peeled and diced
• 5 cups vegetable or chicken broth
• 1 bay leaf
• Salt and black pepper to taste
• Fresh dill or parsley to serve
• Optional: a spoon of sour cream

🔥 How to Make It

Start by rinsing your buckwheat under cold water, then set it aside.

In a large pot, melt the butter or lard over medium heat. Add the chopped onion and cook until soft and golden. Stir in the garlic, mushrooms, and grated carrot. Let everything sizzle for 5–7 minutes, stirring now and then.

Add the diced potato, bay leaf, broth, and a pinch of salt. Bring it all to a gentle boil.

Now stir in the buckwheat. Lower the heat and simmer the soup for about 20 minutes, or until the grains and vegetables are tender. Stir occasionally. Add more water if it gets too thick — this soup should be rich, but not heavy.

Taste, season with black pepper and more salt if needed.

Serve hot with fresh dill or parsley sprinkled on top. If you have sour cream, add a small spoonful — it’s optional, but deeply traditional.

🧙‍♀️ Notes from the Old World

In the villages, this soup was made in clay pots and cooked slowly near the edge of the stove. It was never rushed. Let it sit a few minutes before serving — it tastes better when it's had time to rest.

Good food remembers where it came from.

Slavic Living – Recipes from the forest, the fire, and the hands of our grandmothers.