Step 2

Heat the oil in a pot and lightly sauté the onion until softened. Add the mushrooms and garlic and continue to sauté.

Step 3

Add the salt, vegetable seasoning, buckwheat, and bay leaf. Cover with water and simmer gently until the buckwheat is nearly cooked, about 15–20 minutes.

Step 4

Stir the sour cream together with a little flour until smooth. Add to the soup along with pepper, chopped parsley, and a dash of white wine vinegar to taste. Stir well and serve.