Serves 4
15 min
Ukrainian Buckwheat Soup With Pork Ribs & Mushrooms
Recipe GLPR29c098389112f7
A rustic Eastern European soup featuring tender pork ribs simmered with earthy mushrooms, potatoes, and nutty roasted buckwheat. Aromatic bay leaves and garlic create a deeply savory broth that's both comforting and hearty. This traditional dish is naturally dairy-free and perfect for serving with crusty bread.
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Ingredients
1 1/2 pounds pork ribs
10 black peppercorns
3 dried bay leaves
3 tablespoons extra-virgin olive oil
1 large yellow onion, finely diced
12 ounces mushrooms (such as shiitake, crimini, or button), sliced 1/4 inch thick
2 medium russet potatoes, peeled and cut into 1-inch chunks
1/3 cup roasted buckwheat
1 1/2 teaspoons kosher salt
3/4 teaspoon ground black pepper
6 garlic cloves, minced
Freshly ground black pepper, for serving
Crusty sourdough bread, for serving
Directions
Fill a large pot with 8 to 10 cups of water and bring to a boil. Add the pork ribs, black peppercorns, and bay leaves. Return to a boil, then reduce heat to maintain a gentle simmer. Cook uncovered for about 8 to 10 minutes, allowing the ribs to cook through until they reach an internal temperature of 145°F.
While the ribs simmer, heat the olive oil in a large skillet over medium-high heat. Add the diced onion and sauté until softened and translucent, about 3 to 4 minutes.
Add the sliced mushrooms to the skillet and cook for 4 to 5 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown lightly.
Stir in the minced garlic and cook for another minute until fragrant.
Transfer the mushroom and onion mixture to the pot with the simmering pork ribs. Add the potato chunks and roasted buckwheat.
Season the soup with kosher salt and ground black pepper. Stir well to combine all ingredients.
Bring the soup back to a simmer and cook for an additional 2 to 3 minutes until the potatoes are tender and the buckwheat has softened slightly.
Taste and adjust seasonings as needed. Ladle the soup into bowls, finishing each with a crack of freshly ground black pepper. Serve hot with crusty sourdough bread on the side.
