Buckwheat soup with potato dumplings

Ingredients

Chicken (breast) 1

Water 3000 ml

Mushrooms 250 g

Buckwheat groats 1/2 cup

Carrots 1

Leek

Bay leaf

Parsley

Salt to taste

Vegetable oil

For the dumplings:

Potatoes 3

Egg 1

Flour 4 tbsp

Salt 1 pinch

Peel the potatoes, boil until tender, mash, and cool.

Pour water over the prepared chicken and cook until tender. Sort the buckwheat and lightly fry in a dry frying pan. Peel and chop the mushrooms, then fry them in vegetable oil until the liquid evaporates. Add the grated carrots and chopped onion, and fry until golden brown.

Remove the chicken from the broth, add salt to taste and a bay leaf, then add the buckwheat and cook until tender. Remove the chicken from the bones, cut into pieces, and return to the broth.

Add salt, flour, and egg to the mashed potatoes and stir until you have a thick dough that's easy to scoop out with a spoon.

Drop small pieces of dough into the broth with a teaspoon, stirring. Once the dumplings float to the surface, add the fried mushrooms, vegetables, and chopped herbs, stir, bring to a boil, and cook for another 3-4 minutes, until the dumplings firm up.

Enjoy!