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| After cooking, cooling down. Lovely stuff. |
This is a simple soup that we made to use up some buckwheat. It was inspired by a fantastic soup we had in Pärnu at Mahedik, and then adapted using this recipe as a basis. The main thing is not to overdo it with the buckwheat, as it absorbs quite a bit of liquid:
1 leek, cut into 1-cm chunks
2 celery stalks, chopped up
2 tbsp lemongrass, or 2 stalks chopped up. If you're using fresh lemongrass, don't cut it up too thinly, as it doesn't really soften much
2-cm piece of ginger, minced or finely sliced
2 carrots, chopped up
500g mushrooms - use a number of varieties for a more flavoursome dish
1 cup (250ml) buckwheat, raw or toasted. Don't overdo this!
8 cups (i.e. 2 l) chicken or vegetable stock
Thyme, to taste (about 1 tbsp)
Juice from 1 lemon
Salt and pepper to taste
In a large pot, fry up the leek, celery, lemongrass, ginger, and carrots for a few minutes. Add in the mushrooms and cook for a few minutes more, then add in the buckwheat, stock, thyme, lemon juice and salt and pepper, bring to the boil, then simmer for about 15 minutes or so. If you need more liquid, add it in during cooking, or you could feasibly add it afterwards too.
