Mushroom Soup. Buckwheat Cabbage Rolls.
Mushroom soup with a highly noticeable aroma of mushrooms, served with fresh dill and steamed cabbage rolls with buckwheat is a perfectly composed two-course, fully vegan meal.
Preparation: 2h
Medium
Preparation: 2h
Medium
Ingredients:
- 60 g coconut oil
- 100 g butter
- 150 g water
- 1000 g water
- 2 g ground black pepper
- 1 g allspice
- 80 g broth paste - CVR
- 1 g bay leaf
- 100 g sour cream 18%
- 10 g dried mushrooms
- 450 g Onion, raw
- 12 g garlic
- 150 g Carrot
- 10 g salt
- 100 g Bread crumbs
- 1000 g Cultivated mushroom, raw
- 200 g Buckwheat groats
- 1800 g Cabbage, white
- 70 g Oil, rapeseed
- 20 g Dill
- 250 g Potato, long stored
- 200 g tomato sauce
Method of cooking:
- Place a bowl on the mixing bowl lid without the measuring cup, reset the scale, and weigh 200 grams of buckwheat groats. Cook the buckwheat according to the instructions on the packaging and set aside.
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