Soup with buckwheat (mushroom soup)

Serves: 3-4

Preparation time: 20 minutes

375 ml � 1 package () mushroom broth Campbell's� Home Klassika�

1 � medium potato

120 g � cabbage

1 Art. l. � buckwheat

1 � bunch green onions

1 � Packaging Filling Campbell's� Home Klassika� for borsch

Wash potatoes, peel and cut into 1.5 cm cubes. Shred cabbage. Rump rinse in cold water.

In the boiling mushroom broth put the potato, cabbage and barley. Stir and cook over medium heat for 15 minutes, or until until vegetables and cereals are tender.

Wash and finely chop the green onions.

Put in a pot of soup green onion and refueling Campbell's� Home Klassika� for borscht. Once again the broth boils, remove the pan from the heat. Soup will taste better if you give him a little brew.

Serve the soup with buckwheat (mushroom soup) with sour cream.