Ingredients (for 5 servings):

• Chicken wings – 5 pcs
• Potatoes – 4 pcs
• Button mushrooms – 300 g
• Carrot – 1 pc
• Onion – 1 pc
• Garlic – 2 cloves
• Parsley – to taste
• Buckwheat – 100 g
• Vegetable oil – 50 ml
• Salt – to taste
• Ground black pepper – 1 pinch
• Bay leaf – 1 pc
• Water – 2 liters

How to Cook Buckwheat Soup with Chicken and Mushrooms:

1. Rinse the chicken wings, cover them with water, and bring to a boil.
2. Peel the potatoes, rinse, and dice them into cubes.
3. Once the water is boiling, skim off the foam, reduce the heat, and add the diced potatoes and buckwheat. Let it simmer for 10 minutes.
4. Peel the onion, dice it finely, and mince the garlic. Sauté the onion and garlic in heated vegetable oil until golden.
5. Peel the carrot, rinse it, cut it into thin strips, add it to the skillet, and sauté for another minute or two with the onion and garlic.
6. Rinse the mushrooms, dice them, add them to the skillet with the sautéed vegetables, season with salt and pepper, and fry for 3-5 minutes.
7. Add the mushroom mixture to the buckwheat soup, along with the bay leaf. Season with salt to taste, and cook until the potatoes are tender.
8. Remove the soup from heat and add the chopped parsley.
9. Serve the buckwheat soup with or without sour cream, as desired.

Enjoy your meal!