2 cups raw buckwheat+4 cups water
1 medium onion, chopped
2 cloves garlic, crushed (to taste)
2 cups mushrooms, chopped
1 cup dry white wine
1 cup "unchicken" broth
1 small head cabbage, cored and chopped
1/2 teaspoon each cinnamon, cumin, thyme and oregano
2 cups tomato sauce of your choice
3 tablespoons oil
2 tablespoons soy sauce
Cook buckwheat in 4 cup water until tender.
Sauté onion and garlic in oil in a soup pot. Add mushrooms and continue to cook until soft. Add cabbage and saute until it collapses a bit. Add remaining ingredients and stir well. Stir in buckwheat. Cover and simmer for about 20 min. (I use a heat diffuser so the tomato/buckwheat combo doesn't stick to the pan.) Check seasoning.