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Buckwheat porridge soup

  • 07/04/2005
  • Easy
  • 6 – 8
  • 40 min

This porridge is very nutritious, as well as being easy for the body to process. It is especially delicious and suitable on those colder days, prepared as a soup with edible bolete.

Ingredients 6 – 8 

  • 200 g buckwheat porridge, washed in hot water
  • 300 g fresh edible bolete, washed, chopped
  • 1 onion, chopped
  • 2 tablespoons oil
  • 1 tablespoon Vegeta Gourmet Stock Powder
  • pepper
  • 2 L water
  • 1 tablespoon parsley, chopped

Preparation

  1. 1.
    Cover edible bolete with boiling hot water and then drain.
  2. 2.
    Cook the onion in hot oil, add edible bolete, porridge, Vegeta Gourmet Stock Powder and cover with hot water.
  3. 3.
    Cook this for approximately 20 minutes.

Serving

Serve sprinkled with parsley.

Tip

Fresh edible bolete can also be substituted with dried edible bolete. However these would need to be soaked in hot water prior to cooking (instead of dipped).

Energy and nutritional values

Energy and nutritional values are calculated per one serving (i.e. for 1 person). For a dessert, energy and nutritional values have been calculated per 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 129 / 539 - -
Fat g 4,26 - -
Carbohydrates g 21,17 - -
Dietary fibre g 2,97 - -
Protein g 3,81 - -
Sodium g 0,62 0 0
Vitamin A μg 24,37 1 0
Vitamin D μg 28,50 14 14
Vitamin E mg 2,66 12 12
Niacin mg 3,87 28 19
Potassium mg 233,17 6 6
Phosphorous mg 121,49 15 15
Magnesium mg 59,99 20 15

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)