Ukrainian Buckwheat Soup With Pork Ribs & Mushrooms

Name: Ukrainian Buckwheat Soup With Pork Ribs & Mushrooms
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Eastern European
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

Recipe GLPR29c098389112f7

Eastern European

Soup

15 min

640 cal

Servings: 4

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff3.75

The stated 15 minutes is misleading—pork ribs need 30 to 45 minutes to become tender, making the actual time closer to an hour with prep. Roasted buckwheat and mushrooms are available at all Charlotte chains, and the other ingredients are staples, so no special stops required. The cost per serving runs $4 to $5 driven by the pork ribs, which is reasonable for a hearty main but not budget-friendly for weeknight rotation. This is a forgiving, low-attention soup that reheats beautifully and feeds a family well, though the cook needs to ignore the timer and plan for a long simmer.