Mushroom broth with buckwheat from Mamushka: Recipes from Ukraine & Beyond (page 20) by Olia Hercules

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Notes about this recipe

  • Anea25 on January 07, 2025

    a nice warm soup for a cold winter night

  • meginyeg on April 24, 2021

    This was decent and filling. I had only shiitaki mushrooms but it turned out fine. I added some cabbage that was going to go to waste. Would make again as a hearty cold day dish.

  • jenburkholder on January 25, 2021

    Quite tasty. Threw in a few dried shiitakes because I didn't have the whole amount of porcinis and it didn't seem to suffer for it. Also oven-roasted the topper mushrooms a day in advance because they were looking a bit peaked and I didn't think they should hang around. Served with sauteed cabbage and Estonian black bread for a satisfying lunch.

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