Grikių Sriuba - Buckwheat Soup

Ingredients

• 1 cup buckwheat
• 8 ounces mushrooms
• 1 medium onion
• 1 large carrot
• 4 cups vegetable broth
• 1 teaspoon thyme
• 2 cloves garlic
• 2 tablespoons olive oil
• 1 leaf bay leaf
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons fresh parsley

Instructions

1. 1

   Rinse the buckwheat under cold water until the water runs clear. Drain and set aside.

2. 2

   Chop the onion, carrot, and mushrooms into small, even pieces.

3. 3

   In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

4. 4

   Add the chopped carrot and mushrooms to the pot. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables are softened.

5. 5

   Mince the garlic and add it to the pot, cooking for another 1-2 minutes until fragrant.

6. 6

   Add the rinsed buckwheat to the pot, followed by the vegetable broth, thyme, bay leaf, salt, and black pepper. Stir well to combine.

7. 7

   Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for about 20-25 minutes, or until the buckwheat is tender.

8. 8

   Once cooked, remove the bay leaf and adjust seasoning if necessary. Stir in the fresh parsley.

9. 9

   Serve hot, garnished with additional parsley if desired. Enjoy your nourishing buckwheat soup!