How to cook regular buckwheat soup. Pork variant

Let's talk about how to cook buckwheat soup with chicken, the recipe seemed at first glance very simple. So it is, there is nothing complicated. The main thing is to cook from pieces of meat and bones delicious broth, and then everything is standard, buckwheat potatoes, onions and carrots. I just love this soup. I cook it often and add various ingredients. About how you can diversify the banal buckwheat soup, I will share at the end of the article. And now let's start cooking.

Soup with buckwheat in chicken broth

First you need to boil soup set or pieces of chicken, and then add cereals, vegetables.

Ingredients:

• Water - 2 liters
• Chicken on the bone - 150-200 gr;
• Potatoes - 5-7 pcs;
• Buckwheat - 2-3 tbsp. Lodge;
• Vegetable oil - 1 tbsp. lodges;
• Onion - 1 pc;
• Carrot - 1 pc;
• Bay leaf - 1 pc;
• Salt - 1 tsp.

How to cook a recipe step by step with a photo at home

dietary and hearty lunch you cook very fast.

We cook the broth

Put the chicken meat on the bones in a saucepan and cover with water. Very often I use practically only bones for soup, because I cut the pulp for other dishes. And the bones make an excellent rich broth.

We put on fire, bring to a boil, remove the resulting foam (if this is not done, the dish will turn cloudy), then make the fire quieter, cook over low heat for about 1 hour. During this time, the base for the soup will be ready, you can add the rest of the ingredients.

How to cook

Peel potatoes, wash, cut into small cubes.

How much buckwheat is needed in the soup

For 2 liters of broth - 2-3 tablespoons of cereals. At first, it seems that this is very small, because when you stir it with a spoon in a saucepan, it seems very rare. Keep in mind that during cooking, it boils soft, increases in volume. Do not forget to pre-wash buckwheat in water.

onion cut in small pieces.

Send to a frying pan with vegetable oil.

Grate the carrots and sauté together with the onion until tender.

Send to a dish.

salt and Bay leaf can be put at this stage.

Potatoes and buckwheat should be completely cooked, if this happens, then you can safely serve food on the table. Before serving, add chopped greens.

On the table

A piece of black Borodino bread, a great combination and addition.

How to diversify

As promised, I will tell you what else I add to buckwheat soup, because no matter how healthy and tasty it is, no one wants to eat the same thing all the time.

1. With pork or beef. Cut the pulp into small pieces and fry in a pan with vegetables.
2. With meatballs.
3. With mushrooms. Fry the mushrooms in a pan and send them to the soup. They can also be added to chicken soup or soup with meat - this will only improve, enrich the taste.
4. With stew. But here everything is simple. Add right amount canned food in the soup, boil for a few minutes.
5. You can add a tomato or bell pepper, a little white cabbage.
6. Buckwheat is also added to fish soups.
7. And if you have sausages or sausage, you can also crumble it into soup, the children will love it.

You know how to cook buckwheat soup with chicken in a saucepan, but do not forget that this can be done very quickly and tasty in a slow cooker.

There are many varieties of soup recipes with buckwheat. Consider step by step easiest buckwheat soup recipe. It can be cooked as meat broth, and fasting.

Ingredients:

meat broth(optional) - 3 liters

Buckwheat- 0.3 cups

Potato- 2-3 pieces

Carrot- 1 piece

Bulb onions- 1 piece

Vegetable oil- 1 tbsp

Spices: salt, bay leaf, ground black pepper, optional: curry, ginger, garlic, herbs.

How to make simple buckwheat soup

1 . Boil meat (pork, beef, chicken) if you want to cook soup with buckwheat in meat broth. If you are preparing lean soup just put a pot of water on the fire.

2 . Peel potatoes, cut and dip into boiling broth.

3 . Rinse buckwheat.

4 . As soon as the broth with potatoes boils, add buckwheat. Reduce fire to minimum. So neither potatoes nor buckwheat will boil. Add spices.

5 . Cut the meat left in the process of preparing the broth into small pieces and add to the buckwheat soup.

6 . Prepare roast. Peel and chop onions and carrots. Fry in vegetable oil. You don't need to overcook the onions and carrots. Remove from stove as soon as the onion begins to brown. Add roast to buckwheat soup. After 15-20 minutes (when the potatoes and buckwheat are ready), the soup can be removed from the stove.

Delicious buckwheat soup is ready

Bon appetit!

Buckwheat soup recipes

Delicious and incredibly healthy buckwheat soup known in Russian cuisine for a long time, managed to take root and enter the standard menu of every housewife. It does not take much time, it does not require overseas ingredients, and most importantly, you can eat with pleasure and come a couple of times for a supplement. You can and even need to diversify this dish, so we will add several options for the dish to the piggy bank of recipes soup with buckwheat.

Recipe: Buckwheat soup with mushrooms

• Mushrooms, the most common champignons at any time of the year - 10 pieces.
• Buckwheat - a little less than half a glass.
• Tomatoes (tomato paste 1 tsp) - 1 large piece.
• Bulb - 1 piece.
• Carrot - 1 piece.
• Potatoes - 2-3 pieces, medium size.
• A clove of garlic.
• Seasonings - salt and pepper, oregano and dried herbs.

First of all, we will roast in our buckwheat soup in a large frying pan . Finely chop the onion and chop the garlic clove. Fry everything in a frying pan in oil until golden color, first put the garlic for a few minutes, then mix it with onions. Then we cut the carrot into thin circles and also fry together with the onion. When frying in soup with buckwheat almost ready, rinse, peel and cut the mushrooms into squares and also add them to fry in a pan with onions, carrots and garlic.

While all the vegetables are drying over low heat, pour boiling water over the tomato and remove the peel from it, chop and add to the fry (you can use tomato paste). Now we shift everything into a saucepan, you can, in principle, sauté vegetables in a saucepan with a rhinestone, as it is more convenient. We cut the potatoes into squares, put them to the vegetables and add a little water and more vegetable oil. After 15-15 minutes, pour the cereal and pour everything with water, plus seasonings. Cook until buckwheat is ready, let it brew.

Recipe: Buckwheat soup with chicken

• Buckwheat - a glass.
• Chicken wings, legs or fillet - 300 grams.
• Greens - half a bunch.
• Onion - 1 piece.
• Carrot - 1 piece.
• Bay leaf, salt and pepper.
• Potatoes - 2-3 pieces.

Let's start cooking buckwheat soup from the broth. Rinse the chicken, add water and put on fire, remove the foam when it stops appearing, put salt, bay leaf and pepper. While the base is cooking, cut the onion, carrot, potato into cubes. Fry onions with carrots, add to practically ready broth, then put the potatoes and cover with a lid.

Now fry in a pan buckwheat about 10 minutes, add it to the soup. We mix and put our soup with buckwheat on slow fire. We chop the greens and add it when the soup is almost ready.

Recipe: Buckwheat soup in a slow cooker

• Buckwheat - half a glass.
• Chicken - fillet - 300 grams.
• Greens - half a bunch.
• Sour cream - 2 tablespoons.
• Butter - 2 tablespoons.
• Onion - 1 piece.
• Carrot - 1 piece.
• Seasonings - salt, bay leaf, dry herbs.

This soup with buckwheat incredibly simple, because the slow cooker does everything for you. We will do it without potatoes, so that it becomes more dietary and light. Wash and peel carrots and onions, cut into cubes. Wash buckwheat under running water, and cut the chicken into medium squares. We put everything together in a slow cooker and add seasonings, water. For cooking, the “stewing” mode is suitable for us - 1-1.5 hours. At the end, add chopped greens, sour cream.

Recipe: Buckwheat soup with meatballs

For soup:

• Buckwheat - half a glass.
• Potatoes - 2 pieces, medium size.
• Bulb - 1 piece.
• Celery stalk - up to 100 grams.
• Carrot - 1 piece.
• Spices and salt.
• Olive oil or vegetable oil.
• Butter.
• Dill greens - half a bunch.

For meatballs in buckwheat soup, we need:

• Chicken fillet or already minced meat- 300 gamma.
• Eggs - 2 pieces.
• Pepper and salt.
• Semolina - 30 grams.

First of all, we will prepare the meatball mixture, since the semolina needs a little time to swell and make a lot of fluffiness. Take the chicken and chop it in a blender or in a meat grinder, put the minced meat in a bowl, beat in the egg, then salt and pepper. Now add semolina and mix the minced meat well, leave it for 15 minutes.

Now let's do buckwheat soup. Onions and carrots, potatoes, peel and wash. Grate the carrots, finely chop the onion into cubes, potatoes into small squares. Wash the celeriac and finely chop. Take a saucepan, pour the oil you are using into it, add butter, let it warm up. There we will put onions and carrots, we will simmer the vegetables over low heat, stirring occasionally, for about 15 minutes. If it burns, add a little oil or plain water. Now we put the celery, and after 10 minutes - the potatoes, put out the mass for another 15 minutes.

Pour water into the pan, mix the vegetables and pour the washed buckwheat. And while soup with buckwheat languish over low heat under a lid, we will make meatballs from minced meat prepared in advance: we will wet our hands cold water so that the meatballs do not stick to your fingers. We roll the minced meat into balls and put it on a table or board. Add the meatballs to the buckwheat soup one at a time, stirring gently so that the minced meat does not fall apart.

Salt the soup and add everything the right seasonings. With cutlets, it takes about 15 minutes to fully cook through. Leave the dish covered for 20 minutes to infuse. When serving, pour chopped greens, sour cream into a plate.

Buckwheat soup useful and delicious. In the recipe for buckwheat soup, the central place is given, of course, to buckwheat. Buckwheat is one of the few crops that are still not amenable to genetic modification. Scientists have not yet learned how to modify buckwheat, and this is very good. I think many people know that the benefits of buckwheat for humans are enormous. Regular use buckwheat in food reduces the risk of heart disease and metabolic diseases.

Buckwheat soup is delicious, hearty and fragrant first dish. It can be cooked with or without meat. Absolutely any meat can be used for buckwheat soup. For those who love cool and rich soup It is better to take pork or beef. In this case, always with fat and even better on the bone. And for lovers of a more dietary and light buckwheat soup the best choice, of course, will chicken fillet.

Buckwheat Soup Ingredients

• For a 3-4 liter pot:
• Meat (pork) - 400-500g
• Onion - 2 pcs
• Buckwheat - 0.5 tbsp.
• Carrot - 1 pc.
• Potatoes - 4-5 pcs.
• Dill - 1 bunch (not big)
• Salt, spices - to taste

Cooking time: 1 hour 15 minutes.

Buckwheat soup recipe

1. Let's prepare the broth for buckwheat soup. The recipe is simple. Rinse the meat under cold water, cover with water and bring to a boil. Then rinse again under cold water, pour new water, bring to a boil and cook for small fire at a low boil.
2. Add a small onion to the meat pot. After preparing the buckwheat soup, the onion will need to be completely removed from the pan. Since she's already given all of her beneficial features soup, and her mission in this recipe is completed.
3. Peel and cut carrots and potatoes. Carrots for buckwheat soup can be grated. Or cut into slices or cubes as desired. Cut the potatoes into small pieces too.
4. So, the meat broth has been cooked for 40-50 minutes. Now add chopped vegetables to it: carrots and potatoes. Bring to a boil and continue cooking. Cook for another 20-30 minutes and you can add buckwheat.
5. Pour buckwheat into a saucepan and rinse warm water, shaking his hand. This is necessary so that all the husks rise to the surface of the water and then it can be easily washed off. Then add water again and shake. So we remove the husk and other debris that is found in buckwheat.
6. Now we add buckwheat to our meat broth with vegetables. Cook over low heat for another 25 minutes. Then salt, add spices. After 5 minutes, you can remove our soup from the heat.

Buckwheat soup is ready! Bon appetit!

Buckwheat soup

Soup with buckwheat is the taste of childhood itself! Fragrant, rich, incomparable buckwheat soup according to our family recipe

In my childhood, buckwheat soup was prepared quite often. He was always so appetizing and fragrant that he caused an unbridled appetite while still gurgling in the pan! I really liked the smell of roasted buckwheat. They cooked soup with buckwheat and chicken, beef and any other meat, even lean.

Buckwheat Soup Ingredients (for about 16 servings):

• Beef on the bone - 400 g (2-3 ribs)
• Potatoes - 500 g (4-5 pieces)
• Leek - 1 pc.
• Carrots - 150 g (1 pc)
• Sweet pepper - 180 g (1 pc)
• Buckwheat - 100 g (0.5 cup)
• Vegetable oil - 3 tbsp.
• Greens - to taste
• Salt, spices - to taste

For the broth:

• Onion - 1 pc.
• Carrots - 1 pc.
• Garlic - 3-4 cloves
• Greens or stems of greens - 1 bunch
• Bay leaf - 2-3 pieces

The quantity of products is indicated for a 4 liter pot.

If you want to cook buckwheat soup with chicken, then it’s better to take it for soup chicken legs by removing their skin. You can also add celery root, parsley, black peppercorns and any other spices that you like to the broth.

It is better to take multi-colored pepper for soup, half of each color, and it is advisable not to replace leeks with onions. This is where my little secret: bright juicy vegetables turn ordinary everyday soup into an interesting dish.

Advice: If you bought buckwheat not fried, but light and without fragrant smell, calcine it a little in a dry frying pan.

Buckwheat soup - recipe with step by step preparations:

1. Now I’m telling you how to cook buckwheat soup according to my recipe.
2. First we cook the broth. The better your broth, the tastier the buckwheat soup will be.
3. Pour the meat with cold water, put on the stove and bring to a boil.
4. When the water boils, foam appears. We remove the fire to a minimum, remove the foam, cover with a lid and cook for 15-20 minutes over low heat.
5. Drain the water, pour clean water, add peeled vegetables, spices and bring to a boil.
6. Cook the broth over low heat under the lid for about 2 hours, if the soup is on beef. If you cook buckwheat soup on chicken - 40-60 minutes is enough.
7. While the broth is cooking, let's take care of the rest of the products. We clean and cut the vegetables: potatoes - into cubes, carrots and peppers - into small cubes, chop the onion, wash the buckwheat.
8. Put onions, carrots and peppers in a saucepan and lightly fry in vegetable oil.
9. It is important to fry the vegetables only lightly so that they acquire a delicious smell, but not fry too much.
10. When the broth is cooked (check the readiness of the meat), we take out the meat and leave to cool. We take out the vegetables from the broth and throw them away, but you can finely chop the carrots and return the soup - if desired.
11. We put potatoes in the broth and cook until half cooked: 7-12 minutes - depending on the type of potato.
12. Cut the cooled meat, return to the broth.
13. Add washed buckwheat.
14. We spread the fried vegetables and cook the soup until the buckwheat is ready: about 15 minutes.
15. Then add chopped herbs, bring to a boil and cook for 1 minute.
16. Buckwheat soup with beef and juicy colorful vegetables ready!
17. When serving, garnish with fresh herbs.

Calorie content of buckwheat soup in 100 grams - 50 kcal

Delicious and easy buckwheat soup

This soup is loved by both adults and children. Soup with buckwheat differs not only in the availability of ingredients. The recipe for buckwheat soup is very simple to prepare, even a novice hostess can handle it. And yet, I haven't made it in a long time. And today I cooked a pot of soup and my family ate 2 bowls of this soup.

For some reason, I was never interested in how to cook soup with buckwheat when I was little, I didn’t eat first courses at all. But then somehow I went to visit a friend, and she cooked lean buckwheat soup. It is without meat, poultry, even without mushrooms.

The best part is that the products for this dish are almost always at home. And in Lent you cook it in vegetable oil. And if the vegetables are only slightly simmered in a pan, and not fried, you get a dietary buckwheat soup. And in common days you can use butter. Then you get more hearty first dish. Now let's move on to how to cook buckwheat soup.

Ingredients:

• 2 tbsp buckwheat
• 2 liters of water
• 1 bulb
• 1 carrot
• 2 potatoes
• 50 grams of vegetable or butter
• black pepper
• Bay leaf

Cooking:

1. To start cooking soup with buckwheat, put a saucepan on a small fire with clean water. Rinse the buckwheat with cold water. To do this, either put buckwheat in a sieve, or fill it with cold water 3-4 times. Water from buckwheat should become clean.
2. We put the washed buckwheat in a saucepan with water. Bring water to a boil and reduce heat to low. People often ask how much buckwheat is boiled in soup. Everything is quite simple - after boiling for 5-7 minutes and with vegetables for 5 minutes. In the meantime, we clean the vegetables. Finely chop the onion, carrots can be chopped, or grated. Peel potatoes and cut into cubes. Immediately add the potatoes to the buckwheat in the soup.
3. Melt the butter in a frying pan, start frying the onion. When the onion starts to become translucent, add the carrots. During the frying process, it may turn out that there is not enough butter. Add another piece of butter. Or you can use vegetable oil instead of butter. Because this buckwheat soup without meat, you get a lean soup with buckwheat.
4. Fry the onions and carrots over low heat for 5 minutes. If you want dietary buckwheat soup, just stew the vegetables a little under the lid, you can use water at all if your diet does not even allow using vegetable oil.
5. Add carrots and onions to the soup with buckwheat and potatoes. Salt and pepper the soup. Bring to a boil. I put a bay leaf. Cook for about 5 more minutes. We turn off the fire. Cover with a lid and let it brew.
6. Serve with greens.
7. This soup can be cooked in chicken or meat broth. But I cook exactly as described in the recipe. My family calls it "ax soup", because. I cook it when there is very little time or did not have time to go to the market for meat. While I was writing a recipe for buckwheat soup, my daughter looked at the monitor and asked why I had not cooked this delicious soup for a long time.

Bon appetit!

BUCKWHEAT SOUP WITH CHICKEN BROTH

Today I suggest you cook a completely traditional buckwheat soup with chicken broth. It seems to be an absolutely elementary set of products, but even my son, a fussy eater, eats such a first with great pleasure. Thanks to the onion-carrot frying, the look of the soup turns out to be very appetizing!

Buckwheat soup recipe

Let's see products we need for the buckwheat soup recipe.

• ready chicken bouillon- 1.5 l.
• carrot - 1 pc.
• onion - 1 pc.
• potatoes - 4 pcs.
• grows. oil - 1.5 tbsp. l.
• buckwheat - 3 tbsp. l.

Cooking buckwheat soup with chicken broth:

1. And now let's get down to cooking our simple buckwheat soup, the recipe for which is below.
2. I prefer to make my chicken broth ahead of time so that I have hot, freshly brewed soup for dinner every day. However, it is not forbidden to cook the soup from scratch. That is, start cooking it with broth. Just take chicken leg(or a soup set), fill it with cold water, put on fire, adding a whole peeled onion and carrot to the pan. Bringing to a boil, reduce heat and simmer for 10-15 minutes, then add a little salt. When the broth is ready, remove the carrots and onions from it.
3. While the broth is cooking, take care of the vegetables. Peel the onion and cut into cubes; peeled carrots - grate. Put the frying pan on the gas, pouring the rast into it. oil. Fry onions and carrots in it (the fire should be medium), for 5-7 minutes, until a pleasant golden color.
4. Next, in the finished boiling broth, you need to put the fried vegetables. After boiling them for 5 minutes, you can add potatoes, previously peeled and cut into medium-sized cubes, to them.
5. We have almost finished cooking buckwheat soup, there is very little left. Now you need to prepare buckwheat - carefully sort and rinse hot water. As soon as the soup with potatoes begins to boil, lay the grits. Stir, salt and cook the food over a slow fire until the potatoes are soft (15 minutes).
6. Serving buckwheat soup on the table, you can sprinkle it with chopped dill or parsley. Bon appetit!

Buckwheat soup for children from 1.5 years

You can replace the turkey fillet with chicken fillet or veal.

To prepare buckwheat soup, you will need the following products:

• turkey fillet 200 grams
• onion 1 pc.
• 3 medium potatoes
• chicken egg 1 pc.
• carrot 1 pc.
• buckwheat
• vegetable oil

Cooking buckwheat soup for a child from 1.5 years old:

1. Rinse the turkey fillet and cut into small pieces. The size of the pieces determines the age of the child: the smaller the baby, the smaller pieces must be. Pour water into the pot in which the soup will be boiled, and put the pieces of turkey, put on fire.
2. Rinse the potatoes thoroughly, peel them, remove the eyes and rinse again under running water. Cut the peeled, washed potatoes into thin strips or small cubes, as you like.
3. Put the sliced ​​potatoes into the pot where the turkey fillet is cooking.
4. Now sort through the buckwheat and rinse it until the water runs clear, ready-made buckwheat pour into the pan where the potatoes and turkey are boiled. When the water in the pan boils, remove all the foam and add a little salt.
5. Then clean up onion, rinse it and cut into small cubes. Lightly fry the onion in vegetable oil until translucent. Peel and wash the carrots and grate them on fine grater. Add the grated carrots to the onions and fry lightly.
6. Add the onions and carrots to the soup pot a quarter of an hour after the start of cooking, by which time all the ingredients will be almost ready.
7. Stir the soup thoroughly, cover the pot with a lid and boil the soup for three minutes. During this time one egg beat with a whisk or fork.
8. Then add the beaten egg to the soup, while constantly stirring with a spoon in the pan so that the egg disperses in the soup thin flakes, and did not turn into one lump.
9. Immediately after this, turn off the heat, cover the pot and let the soup simmer a little. Buckwheat soup for children from 1.5 years old is ready, bon appetit!

Buckwheat soup with meat

Ingredients:

• Pork - 300 gr.,
• Buckwheat - 200 gr.,
• Carrots - 2 pcs.,
• Potatoes - 3 pcs.,
• Onion - 1 pc.,
• Bay leaf - 2-3 pieces,
• A bunch of dill - 1 pc.,
• Sunflower oil - 2-3 tablespoons,
• Salt and seasonings - to taste

A piece of butter, when served, will give the buckwheat soup with meat a special taste and aroma.

Cooking method:

1. For buckwheat soup with meat, you need to prepare the products listed in the recipe.
2. Peel and wash onions, carrots, potatoes.
3. Finely chop the onion.
4. Cut potatoes into small sticks.
5. Finely grate the carrot.
6. Wash the meat well and cut into strips.
7. Sort out buckwheat from debris and rinse.
8. IN a small amount oil to fry the meat.
9. Add carrots and onions to the fried meat.
10. Fry everything together until the vegetables are ready.
11. Transfer the finished roast to the pan, add potatoes and buckwheat.
12. Pour the contents with water, add salt and seasonings.
13. Boil the soup forty minutes fully prepared cereals and potatoes. Let the soup brew for five to ten minutes.
14. Ready soup Serve buckwheat with meat, generously sprinkled with herbs.

Recipes for dietary buckwheat soup

Dietary buckwheat soup is quite universal dish, which can be prepared by the most in a variety of ways. With a little imagination, you can even come up with own recipe. On the Internet, soups with chicken, mushrooms or vegetables are most popular.

Dietary buckwheat soup with chicken

A lot of people love this recipe. It takes no more than an hour to prepare the soup, and during this time you will be quite free. No need to constantly stand at the stove. First you need to cook buckwheat. In different diet recipes they don't cook it in a standard way, but somewhat differently. More precisely, buckwheat is not boiled, but steamed. This allows you to save most useful substances, and during weight loss they are essential.

To prepare three servings of soup, you need about ¾ cup of dry buckwheat. It is thoroughly washed, and then 1.5 cups of hot water are poured. boiled water. The porridge will be infused for about 2 hours, and at this time you can prepare the rest of the ingredients.

Chicken breast without bones and skin is placed in a saucepan and poured with cold water. You need to cook it over medium heat for at least half an hour. At this time, peel and fry a little onion and carrot in a pan without oil. After full readiness, you need to pull out the chicken from the broth and add ready-made buckwheat porridge and vegetables there. While the broth is boiling, the fillet is divided into several small parts and also sent to the pan.

Before serving, the greens are crumbled into the soup. Don't forget to salt and pepper to taste. Various ready seasonings it is best not to add, they have a lot of unnatural components.

Dietary buckwheat soup with mushrooms

Dietary buckwheat soup with mushrooms will appeal to everyone. It's simple perfect combination ingredients. First, cook buckwheat porridge in the previously described way. Then we proceed to the main part of the work. Absolutely any mushrooms are suitable for the recipe. It can be more familiar fresh or frozen champignons, as well as any flattering mushrooms. You also need a non-stick frying pan for cooking.

Mushrooms are cut into pieces of a convenient size for you. Heat the pan well and pour a teaspoon of oil on it. In such a small amount, it will not be able to damage the figure, but at the same time it will help to reveal the taste of mushrooms.

Mushrooms are fried in a pan for no more than 5 minutes. After that, finely chopped onions and carrots are added to them. The mixture should be fried for another 15-20 minutes. At this time, it needs to be salted and peppered. If you set the buckwheat to steam in advance, by this time it should already be ready.

Now it remains only to shift the fried mushrooms into a saucepan, pour boiled water, bring to a boil and add the grits. Soup is ready. It remains to add a little chopped greens to the plate before serving.

Dietary buckwheat soup with vegetables

The main ingredients are buckwheat, potatoes, carrots and onions, but you can also add your favorite vegetables. For example, quite often such a recipe is supplemented Brussels sprouts or broccoli.

Cooking buckwheat soup with vegetables is the easiest way. First, buckwheat porridge is brewed. IN separate saucepan boiled potatoes and other vegetables. IN vegetable broth add salt and other spices. At the end, all the ingredients are combined. Before serving, the greens are crumbled into the soup.

Buckwheat soup with meat can undoubtedly be called one of the most popular and favorite dishes in the vastness of our Motherland. It is these soups that are known to each of us from early childhood. Many consider this dish to be the simplest and most ordinary, however, by adding just one or a few ingredients to such a soup, you can get a very unusual dish at the end.

So, let's say, prepare all the ingredients of the soup separately and beat them with a blender, you can get a very popular cream soup in Europe. Having cooked soup on the second, or even third broth without using frying, you get an excellent diet dish, which will not only delicious dish but also useful.

The only rule that you should not forget when cooking buckwheat soup with meat is to remember to remove the scale that forms when cooking meat.

Many chefs advise cooking soup on the second broth, especially if the meat used is fatty. In this case, the soup will turn out not greasy and very tender.

How to cook buckwheat soup with meat - 15 varieties

Recipe this dish only for 3 servings. If desired, the number of servings can be increased, the main thing is not to make a mistake with the choice of dishes in which the soup will be prepared.

Ingredients:

• Buckwheat - 100 gr.
• Mushrooms - 250 gr.
• Minced chicken - 300 gr.
• Onion - 1 pc.
• Carrot - 1 pc.
• Potato - 1 pc.
• Garlic - 2 cloves
• Water - 1 l.
• Butter - 25 gr.
• Vegetable oil - 30 gr.
• Egg - 1 pc.
• Salt, spices - to taste

Cooking:

Peel the onion and garlic, wash and cut into small cubes. Clean my carrots and grate coarse grater.

While the vegetables are being processed, put a saucepan on the fire and pour vegetable oil into it.

When the oil is hot, put the onion and garlic in a saucepan and fry them for 2-3 minutes. Then we put carrots in a saucepan and fry everything together.

Buckwheat is filled with water. Peel the potatoes, wash and cut into strips. Mushrooms clean, wash and cut into large slices.

When the carrots are lightly fried, add the mushrooms and butter to the saucepan. As soon as the mushrooms start up the juice, add water, peeled potatoes to the saucepan and leave to boil.

When the soup boils, add well-washed buckwheat to it and continue to cook over low heat until the buckwheat is ready.

At this time in minced chicken add egg, salt and pepper to taste. Mix everything thoroughly and make them the resulting mass of meatballs.

To make it easier to sculpt meatballs, you should moisten your hands with plenty of water each time. So the minced meat will not stick to your hands, and the meatballs can be given any desired shape.

When the buckwheat is ready, add meatballs to the soup and cook the soup for about 5 more minutes. Ready meal It is advisable to serve chilled, garnished with sprigs of dill and parsley.

Cauliflower is very healthy and delicious vegetable which combines wonderfully with other products. It is quite natural that it is also used for making buckwheat soups with meat.

Ingredients:

• Chicken - 500 gr.
• Buckwheat - 5 tbsp. l.
• Cauliflower - 300 gr.
• Potatoes - 2 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Salt, herbs - to taste

Cooking:

Wash chicken and cut into pieces. Then we put it in a saucepan, fill it with water, bring to a boil and boil until fully cooked.

Peel and wash onions, carrots, potatoes. Three carrots on a coarse grater, finely chop the onion, and cut the potatoes into cubes.

We sort the buckwheat, wash it. We disassemble the cabbage into inflorescences, wash and dry.

When the chicken is ready, add potatoes, buckwheat, onions, carrots to the pan and cook everything until cooked.

Then add the cauliflower to the pot and cook the soup with the lid closed for about 15 minutes. The soup is ready.

Before serving, you can add herbs to the soup at your discretion.

This dish is a well-known dish for our housewives. The peculiarity of the preparation of this particular soup is that after cooking the chicken should be disassembled, that is, the bones should be separated from the meat.

Ingredients:

• Chicken - 500 gr.
• Potatoes - 3 pcs.
• Carrot - 1 pc.
• Buckwheat - 100 gr.

Cooking:

We thoroughly wash the chicken, put it in a saucepan, fill it with water and bring to a boil.

When the chicken boils, cover it with a lid, reduce the fire and leave to cook over low heat for 20 minutes.

Onions, carrots, potatoes, peel, wash and cut into cubes. We sort out buckwheat. Fry onions and carrots over low heat for 5-7 minutes.

When the chicken is ready, pull it out of the broth and disassemble it (separate the meat from the bones).

We put potatoes, onions with carrots, pieces of chicken meat, salt, pepper and bay leaf into the broth.

Cook everything together until the potatoes are half cooked, and then add buckwheat to the soup.

The soup should be brought to a boil, and then boiled in a closed saucepan until the buckwheat is completely cooked.

Soup with buckwheat and chicken is ready!

The peculiarity of this soup is that only chicken and only wings are used for its preparation.

Ingredients:

• Chicken wings - 5 pcs.
• Potatoes - 4 pcs.
• Mushrooms - 300 gr.
• Carrot - 1 pc.
• Onion - 1 pc.
• Garlic - 2 cloves
• Buckwheat - 100 gr.
• Vegetable oil - 50 gr.
• Water - 2 liters.
• Salt, pepper, bay leaf, parsley - to taste

Cooking:

Rinse chicken wings well with water, put in a saucepan, add water, put on fire, bring to a boil.

We clean potatoes, carrots, garlic and onions, wash them. Finely chop the onion and garlic, grate the carrots, cut the potatoes into cubes. We wash the buckwheat thoroughly. We clean the mushrooms, wash and cut into slices.

As soon as the wings boil, add buckwheat and potatoes to the pan and cook everything for about 10 minutes.

Fry onions, garlic and carrots in a hot frying pan for several minutes, stirring regularly.

Then add mushrooms, salt, pepper to them and continue to fry vegetables for 5 minutes.

After 10 minutes, add the cooked mushroom frying to the pan. Mix everything thoroughly. Salt and pepper to taste.

Add bay leaf and chopped herbs to the soup.

Winged soup is ready.

The preparation of this soup will take approximately 40 minutes, however, if you prepare everything necessary products during the cooking of the chicken, then some of this time will be released.

Ingredients:

• Chicken breast - 1 pc.
• Potatoes - 6 pcs.
• Fresh tomato - 1 pc.
• Bulgarian pepper - ½ pcs.
• Buckwheat - 130 gr.
• Carrot - 1 pc.
• Onion - 1 pc.
• Garlic - 2 cloves
• Vegetable oil - for frying
• Salt, spices, bay leaf - to taste

Cooking:

Wash chicken breast and boil in water until tender. Cool the resulting broth slightly. Before cooking chicken breast can be cut into small pieces.

Peel the potatoes, wash and cut into cubes. Wash, dry and dice tomatoes and peppers. Carrots and onions are also cut into small strips. We clean and wash the garlic.

We put the cooled broth on the fire, add potatoes, salt, spices to it and bring to a boil.

While the broth with potatoes boils, lightly fry the carrots and onions in a pan.

As soon as the broth with potatoes boils, add tomato, bell pepper and fried onions with carrots to the pan.

Then again, bring the soup to a boil, after which we pour buckwheat into it.

When the buckwheat is ready, we send chopped garlic and bay leaf to the pan and boil everything again for several minutes.

Ready soup is served to the table with slices of rye bread.

Rassolnik with buckwheat is a very interesting and unusual dish for many of us, however, it’s worth trying to cook it at least once. Perhaps this recipe will become a favorite for someone.

Ingredients:

• Beef - 500 gr.
• Buckwheat - ½ cup
• Potatoes - 2 pcs.
• Carrots - 1 tbsp.
• Pickled cucumber - 2 pcs.
• tomato paste- 1 tbsp. l.
• Onion - 1 pc.
• Vegetable oil - 30 gr.
• Salt, pepper, herbs, sour cream - to taste
• Bay leaf - 1 pc.
• Water - 2.5 liters.

Cooking:

My beef, cut into small pieces, put in a saucepan, pour water, put on fire, bring to a boil and cook for about 60-90 minutes over low heat until the meat is fully cooked.

We clean potatoes, carrots and onions, wash them. Finely chop the onion, grate the carrots, cut the potatoes into cubes. We wash the buckwheat thoroughly.

My cucumbers and three on a coarse grater.

Fry the onion, carrot and tomato in a frying pan in vegetable oil for about 5-7 minutes.

When the meat is cooked, add potatoes and buckwheat to the pan and cook everything together for 20 minutes.

After this time, add the frying and cucumbers, chopped herbs, salt, pepper, bay leaf to the pan.

Mix everything and cook under a closed lid for about 10 minutes over low heat. Then we remove the pickle from the heat and let it brew for about 15 minutes.

Serve the pickle to the table with sour cream.

Rustic buckwheat soup with meat is a very thick and concentrated dish. It is definitely not suitable for people seeking to lose weight.

Ingredients:

• Buckwheat - 100 gr.
• Greens - 1 bunch
• Carrot - 1 pc.
• Onion - 1 pc.
• Potatoes - 4 pcs.
• Meat on the bone - 350 gr.
• Salt, spices, vegetable oil - to taste

Cooking:

The meat is thoroughly washed and boiled in boiling water, salt water until fully prepared. Peel and wash potatoes, carrots and onions.

We cut the potatoes into cubes, finely chop the onion, and cut the carrots into small strips.

Fry onions and carrots in a pan until half cooked, salt and pepper to taste. We wash the buckwheat, and then fill it with water.

When the meat is cooked, remove the scale from the broth, add potatoes with buckwheat to it and cook everything until tender.

When everything is ready, salt the soup, add your favorite spices and prepared carrot and onion dressing. We boil everything in one container for several minutes.

Wash greens, dry and finely chop. It should be added to the soup immediately before consumption.

Having decided to cook soup according to this recipe, it is recommended to chop the meat into small pieces before cooking. It is not necessary to separate the meat from the bone.

Language has always been considered a delicacy, which was served in most cases to festive table. Buckwheat soup with tongue can also be attributed to exquisite gourmet dishes.

Ingredients:

• Meat broth - 2 liters.
• Onion - 1 pc.
• Chicken egg - 1 pc.
• Potatoes - 3 pcs.
• Carrot - 1 pc.
• Buckwheat - ¼ cup
• Pork or beef tongue- 400 gr.
• Greens, bay leaf, salt - to taste

Cooking:

Mine, boil until fully cooked, cool, clean and cut the tongue into strips. Add water to the broth from under the tongue to make a total of 2 liters. Bring the resulting broth to a boil, add buckwheat to it and cook for 10 minutes.

We clean and wash onions, potatoes and carrots. Finely chop the onion, cut the potatoes into cubes, and three carrots on a coarse grater.

After 10 minutes, add the chopped vegetables to the pan and cook the soup until the vegetables are soft.

As soon as they reach a state of semi-readiness, add chopped tongue, salt, pepper, bay leaf to the soup.

Gently pour in the beaten egg. Cook all the ingredients together until fully cooked. Ready soup is decorated with fresh herbs before serving.

This dish is incredibly flavorful. In order for the soup to have a more refined taste and smell, porcini mushrooms should be used, however, in the absence of such, champignons are quite suitable.

Ingredients:

• Pork - 300 gr.
• Mushrooms - 250 gr.
• Carrot - 1 pc.
• Onion - 1 pc.
• Buckwheat - ½ tbsp.
• Potato - 1 pc.
• Chicken egg - 1 pc.
• Flour - 3 tbsp. l.
• Salt, pepper, bay leaf, herbs - to taste

Cooking:

Pour 3 liters of water into the pan, put it on the fire and add the washed and chopped meat into it.

We clean the mushrooms, wash and cut into slices. Clean and wash onions and carrots. Finely chop the onion, and three carrots on a coarse grater.

We sort the buckwheat, thoroughly wash it, dry it and lightly fry it in a hot dry frying pan.

Pour vegetable oil into a frying pan and heat it well. Then put the mushrooms in it and fry until all the moisture evaporates from them.

As soon as the mushrooms reach the desired state, add onions and carrots to them.

Now you should fry everything together, stirring occasionally.

In order for the frying to have a more interesting aroma and taste, when the vegetables are almost ready, they should be lightly sprinkled soy sauce and mix everything thoroughly.

Peel the potatoes, cut into large cubes, boil until fully cooked, cool, mash to a puree state, salt.

Now to the result mashed potatoes add the egg, flour and grind all these products until a homogeneous mass is obtained.

When the meat is completely ready, add buckwheat, bay leaf to the soup and cook it until the cereal is ready.

When the buckwheat is cooked, we begin to spread it in a pot with soup potato dumplings. To do this, use a tablespoon.

After the dumplings, put the frying and spices into the pot with the soup. Mix everything thoroughly. The soup is almost ready.

If desired, greens can be added to it and left to infuse for 10-15 minutes under a closed lid.

"Restaurant" is a very unusual dish that has two features. The first feature is that the products are cooked separately, and boiled together for about 10 minutes. The second feature is the soup.

Ingredients:

• Buckwheat - 200 gr.
• Meat - 500 gr.
• Potatoes - 3 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Bay leaf - 3 pcs.
• Salt, herbs, pepper - to taste

Cooking:

My meat, cut into pieces, boil in salted water until fully cooked, and pull out of the resulting broth.

Thoroughly wash the buckwheat and boil until fully cooked in the broth from under the meat.

When the buckwheat is ready, add bay leaf, salt, pepper to the broth with buckwheat and boil everything together for about 3 minutes.

Peel and wash potatoes, carrots and onions. Cut the carrots into strips, potatoes into cubes, and finely chop the onion.

Boil carrots and potatoes in a separate container. Fry the onion quite a bit. In a bowl, mix vegetables with meat.

When it's time to serve the soup, pour the broth with buckwheat into a deep plate, and put the meat and vegetables in the center of the plate.

We decorate a portion of the soup with finely chopped greens.

Bon appetit!

A slow cooker is a kitchen appliance well known to many housewives, which makes it possible to cook the most variety of dishes. soups, in this case are also no exception.

Ingredients:

• Potatoes - 3 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Buckwheat - ½ multi-cup
• Chicken egg - 1 pc.
• Meat broth - 1.5 liters.
• Vegetable oil - 3 tbsp. l.
• Salt, spices - to taste.

Cooking:

Pour vegetable oil into the multicooker bowl, select the frying mode, set the temperature to 160 degrees.

Peel and wash potatoes, carrots and onions. Then finely chop the onion, three carrots on a coarse grater, and cut the potatoes into cubes.

When the multicooker bowl warms up well, put the onion and carrots into it and fry for 8 minutes, stirring occasionally.

After this time, add potatoes, washed buckwheat, broth, spices and salt to the carrots and onions.

We mix everything, close the lid of the multicooker, set the cereal mode and set the time for 40 minutes.

About 5 minutes before the end of cooking, break the egg in a small bowl, salt and beat.

Then carefully, in a thin stream, pour the egg into the multicooker bowl and let the soup boil.

The soup is ready!

Very interesting first a dish that can improve the functioning of the digestive tract.

Ingredients:

• Chicken meat - 200 gr.
• Buckwheat - ½ cup
• Carrot - 1 pc.
• Broccoli - 300 gr.
• Greens - 1 bunch
• Salt pepper, olive oil- taste

Cooking:

Wash the chicken, cut into pieces, place in a saucepan, pour water and bring to a boil.

When the chicken boils, let it boil for about 5 minutes and remove from heat.

Then it should be pulled out of the pan, rinsed and lowered to boil in clean water. "Sinful soup is cooked on the second broth."

We clean the carrots, wash and cut into thin and long strips. Break the broccoli into florets and wash. We wash the buckwheat thoroughly.

When the chicken is cooked, add carrots, buckwheat and broccoli to it and cook everything together.

By the end of cooking, the soup should be salted and pepper to taste, as well as add a little olive oil. Before serving, chopped greens are added to the soup.

Such a dish is a real find for pregnant women, young children and everyone who wants to take care of their health and figure.

Ingredients:

• Turkey - 300 gr.
• Buckwheat - 1 cup
• Carrot - 1 pc.
• Onion - 1 pc.
• Potatoes - 3 pcs.
• Butter - 50 gr.
• Salt, pepper, bay leaf - to taste
• Black peppercorns - 4 peas

Cooking:

Wash the meat and cut into large pieces. Thoroughly wash the buckwheat.

Place the cereal and meat in a saucepan, fill with water, bring to a boil, salt, add peppercorns. Cook the soup until the meat is completely cooked.

Peel potatoes, carrots, onions, wash. Finely chop the onion, three carrots on a coarse grater, and cut the potatoes into medium-sized cubes.

When the meat is cooked, add potatoes to the pan and cook for 15 minutes.

While the potatoes are cooking, melt the butter in a frying pan and lightly fry the carrots and onions in it. Season vegetables with salt to taste.

After 15 minutes, add vegetables, bay leaf, pepper fried in a pan to the pan. Add soup if necessary. Mix everything and cook for about 10 more minutes.

Bon appetit!

Such a meal is just a storehouse of useful substances. It is these soups that are recommended for children under the age of 1 year.

Ingredients:

• Buckwheat - 100 gr.
• Chicken meat - 200 gr.
• Carrot - 1 pc.
• Potato - 1 pc.
• Cauliflower - 150 gr.
• Zucchini - 100 gr.
• Olive oil, salt, pepper - to taste

Cooking:

My chicken meat and boil until fully cooked.

Peel carrots and potatoes, wash and cut into medium-sized cubes. Cut the zucchini into the same pieces. cauliflower disassemble into inflorescences and wash.

We wash the buckwheat and boil until tender.

Boil all vegetables in a separate container until fully cooked.

When all the ingredients are ready, combine them and beat with a blender until a homogeneous mass is obtained.

Then the cream soup should be salted, pepper, add olive oil to it and mix thoroughly. Cream soup is ready.

This first course recipe is the brainchild of experimental hostesses. Cooking it is not at all difficult, but the taste will definitely not be like the well-known buckwheat soup.

Ingredients:

• Processed cheese - 100 gr.
• Potatoes - 6 pcs.
• Water - 2 liters.
• Buckwheat - 5 tbsp. l.
• Carrots - 2 pcs.
• Chicken - 200 gr.
• Bulgarian pepper - ½ pcs.
• Greens - 1 bunch
• Salt, pepper - to taste
• Vegetable oil - 1 tbsp. l.

Cooking:

My chicken, cut into cubes and boil until fully cooked. Peel and wash potatoes and carrots.

We cut the potatoes into cubes, and the carrots - three on a coarse grater. Wash the pepper and cut into thin strips. Carrots with bell pepper fry lightly in a pan with vegetable oil.

When the chicken meat is ready, send the potatoes to it and cook for about 10 minutes. Then add the cooked roast to the soup.

Knead the melted cheese with a fork and send it to the boiling soup.

My buckwheat and boil in a separate container until fully cooked. After the cheese is completely dissolved, add ready-made buckwheat to the soup.

Mix everything thoroughly. Lastly, add chopped herbs to the soup.

Nutrition experts recommend eating a hot soup, such as buckwheat, at least once a day. After all, buckwheat itself is incredibly useful. In addition, buckwheat soup, even cooked in meat broth, is a very light and quickly digestible dish.

You can cook it using the most popular products: meat, chicken, mushrooms, liver. If you want to experiment, then with buckwheat you can cook cabbage soup, pickle and even fish soup. Such a variety of options will not allow a hot dish to become regular soup, and each time will delight with new tastes and original presentation.

How to cook buckwheat soup - a classic recipe

Soup with buckwheat is considered to be a traditional Russian dish. That's why classic recipe suggests adding forest or cultivated mushrooms to it.

• 300 g fresh mushrooms;
• 3-4 potatoes;
• one medium onion and carrots;
• ½ st. raw buckwheat;
• salt and pepper;
• fresh herbs.

Cooking:

1. Using forest mushrooms clean them in advance, wash and boil for 15-30 minutes in slightly salted water. Then recline in a colander that glass excess liquid.
2. Heat up a heavy bottomed saucepan over the fire. Pour in a little vegetable oil and fry the diced onion.
3. After 3-5 minutes, add coarsely grated carrots and fry for another 3-5 minutes until the vegetables are soft.
4. Boiled or fresh mushrooms cut into large pieces and send to the pan with vegetables. Extinguish on low gas for about 7-10 minutes.
5. At this time, peel the potato tubers and cut them into cubes, rinse the buckwheat thoroughly in several waters.
6. Load prepared foods into a saucepan. Stir vigorously and pour in about 2-2.5 liters of strictly hot water.
7. As soon as the soup boils, turn on the gas and cook for 15-20 minutes until the potatoes are fully cooked.
8. About a couple of minutes before turning off the gas, salt and season the soup to your taste.
9. Increase the heat, let it boil again and remove from the stove. Add finely chopped greens and let the dish brew under the lid for about 5-10 minutes.
10. Another simple recipe for buckwheat mushroom soup offers a video.

Buckwheat soup in a slow cooker - a step by step recipe with a photo

The following recipe will explain step by step how to cook buckwheat soup in a slow cooker. The method is universal and suitable for kitchen appliances any model.

• 400 g of chicken meat;
• 3-4 potatoes;
• 1 carrot;
• 1 head of onion;
• 1 multist. raw cereals;
• 4 liters of water;
• 1 tsp salt;
• 2 tbsp vegetable oil;
• 1 leaf of laurel.

Cooking:

1. Cut chicken meat into small pieces. Set the program “soup”, “stewing”, “steamer” on the multicooker. Pour in water and dip the meat into it. Do not forget to skim off the foam that will appear when boiling!

2. In the meantime, finely chop the onion without the husk. Coarsely grate the carrot or cut into thin strips. Cut the potatoes as usual (slices, cubes, sticks).

3. Load all chopped vegetables into the slow cooker, as well as well-washed buckwheat and bay leaf. Switch the equipment to the "buckwheat" mode.

4. After the end of the process, the multicooker will automatically switch to the heating mode. This is the best time to salt the soup and add herbs to it. After a few more minutes, you can serve.

Buckwheat soup with chicken

Buckwheat soup on chicken meat it cooks a little longer than lean, but it turns out to be more rich and fragrant. Such a hot dish is especially enjoyed by kids.

• 200 g chicken breast;
• 1 onion;
• 1 small carrot;
• 3 tbsp with a slide of buckwheat;
• 2-3 potatoes;
• a little butter;
• spices, salt to taste.

Cooking:

1. Dip a cleanly washed chicken fillet in a whole piece cold water(approximately 2.5–3 l). Let it boil over medium heat (skim off the foam) and then simmer, reducing it, for about 20-25 minutes.
2. Wash the buckwheat well, cut the peeled potatoes into small (about 2 cm) cubes. Rub the carrot, cut the onion into quarter rings.
3. As soon as the chicken meat is ready, take it out, and load the potatoes into the pan, and when the soup boils - buckwheat.
4. Fry carrots and onions (5-7 minutes) in butter until golden brown.
5. When the potatoes are almost ready, put the roast in the soup, as well as the boiled chicken fillet, cut into small pieces. Salt and pepper to personal taste.
6. After another 5-7 minutes, turn off the heat and let the hot dish brew and cool a little (about 10 minutes).

Soup with buckwheat and meat

In cold winter and dank autumn, you want to eat something hot, liquid and especially satisfying. Buckwheat soup with meat will provide the body with energy and will certainly cheer you up. By the way, you can cook it on the bones, but with the pulp it turns out much tastier.

• 0.5–0.7 kg of beef or pork pulp;
• 1 st. buckwheat;
• 5-6 medium potatoes;
• 1 large carrot;
• 1 large head Luke;
• 2 leaves of laurel;
• salt, pepper, garlic.

Cooking:

1. Boil water in a saucepan and dip the meat into it, cut into small slices. (If poured with cold water, it will boil out faster and will not be as tasty.) Cook it for about 1-1.5 hours over low heat.
2. Salt the broth, increase the gas and throw the potatoes, cut into cubes, into the pan. After boiling, add buckwheat, and reduce the fire again.
3. While the potatoes and buckwheat are cooking, peel the onion and carrot. Cut them into thin strips or cubes. (Carrots can be simply rubbed).
4. Heat a little vegetable oil in a frying pan and fry the vegetables until golden brown.
5. Put the roast in the soup and cook for another 10-15 minutes until the cereals and potatoes are fully cooked.
6. At the very end, salt and season with your favorite spices. Add a couple of cloves of garlic passed through a press and a handful of dry or fresh herbs.
7. Let the soup sit for about 10-15 minutes before serving.

Lean buckwheat soup without meat - diet recipe

Lenten buckwheat soup can be prepared not only on Lent or diet days. This simple hot dish will especially serve if there is not a single one in the refrigerator. meat product. Incredibly light diet soup ready in just half an hour.

• 2 liters of water;
• 2 tbsp buckwheat;
• 2 potatoes;
• 1 small onion and carrot;
• salt, bay leaf, ground black pepper;
• a little vegetable or butter.

Cooking:

1. Pour water into a small saucepan and boil it. Throw washed buckwheat and potatoes cut into small cubes.
2. After boiling, reduce the gas and cook for about 10 minutes at a low boil.
3. Chop onions and carrots randomly. Fry on vegetable or butter and put the roast in a saucepan. (If you are preparing a truly dietary dish, then do not fry the vegetables, but immediately throw them into the boiling soup after slicing.)
4. Add some salt, pepper and bay leaf. Cook for about 5-10 more minutes. Toss in a handful of fresh or dried herbs before turning off.

Video instruction how to cook buckwheat soup unusual recipe with cabbage and beef.