Buckwheat Soup with Mushrooms

Cooking:

Cut the chicken fillet into pieces, cover with water, and cook until fully done.

Rinse the buckwheat and lightly toast it in a dry pan.

Clean and slice the mushrooms, then sauté them in oil.

Add the grated carrot and chopped onion to the pan with mushrooms, and sauté them together.

Boil the potatoes, mash them, and mix with the egg.

Add the flour and salt to the mashed potatoes, and mix well. The dough should be thick enough to scoop with a spoon.

In the pot with the cooked chicken, add the buckwheat and bay leaf.

Using a teaspoon, drop small pieces of the potato dough into the soup, gently stirring.

Once the dumplings float to the top, add the sautéed mushrooms with vegetables, mix, and bring the soup to a boil.

Simmer for an additional 5 minutes.

Enjoy!