PREPARATION

1. Heat oil in a wide pot, add in sliced mushrooms and carrots, cubed potatoes, and buckwheat. Sauté while stirring until the mushrooms release their liquid.
2. Add in 600 mL water, bay leaf and Fant. Stir well and cook 15–20 minutes.
3. Take a little of the stew into a cup, stir in the sour cream, return mixture to the pot and cook another 5 minutes.
4. Serve hot.
5. Tip: Serve with a good sprinkling of chopped parsley. In addition to being decorative, parsley gives the dish a lovely aroma and freshness, not to mention that it is rich in vitamins and antioxidants, and also acts as a natural diuretic.