This soup can be prepared in different versions and will not be repeated, and it will help maintain tone, add a boost of strength, and most importantly, will not affect your figure or leave extra centimeters on the sides. Chicken is a dietary product, easily digestible, much better than pork. There is no need to talk about buckwheat; as you know, it is even present in the medicinal menu. So the buckwheat soup with chicken, which I propose to prepare, combines the benefits of ingredients, warms perfectly and does not burden the stomach. Oh, and be sure to not forget about the spices that will make its taste more rich. Let's get ready already!
Buckwheat soup with chicken broth
Why I love buckwheat soup is because the whole family eats it with pleasure (even those who are not very friendly with buckwheat). You are probably familiar with the situation of how difficult it is to feed small children? And then they won’t and they don’t want it. But with this soup the situation is completely different. I invite my kids to sort through the cereal and promise to feed them magic porridge. What’s surprising is that the baby is going on, but it’s not difficult for me. The main thing is that everyone is full and happy. Although sometimes they tell me in great confidence that grandma’s tastes better. And all because before cooking, grandma fries the cereal in a dry frying pan. And he puts in more potatoes. But this is a matter of taste, to each his own. I’m sharing my recipe step by step with photos, exactly how I cook it.
Ingredients:
- chicken set (soup) – 400g;
- water – 4 l;
- potatoes (3 tubers) – 400g;
- carrots (1 piece) – 150g;
- bell pepper – 180g;
- buckwheat – 100g;
- vegetable oil - for frying;
- salt - to taste;
- greens (dill, parsley) – 2-3 sprigs;
- garlic – 4 cloves (if you like);
- bay leaf – 2-3 pcs;
- allspice peas – 2-3 pcs.
How to cook buckwheat soup with chicken
- Let's make the broth. Wash the seeds thoroughly, fill them with water and put them on the fire. Let it boil and let it cook for 5 minutes. Remove from heat, drain the water, rinse the bones from foam and fill them with cold water again. Return to the stove and cook over moderate heat. The liquid should not boil, but only gurgle gently. Then the broth will be clear and tasty. You need to add salt at the end.
- While the meat is cooking, prepare the roast. Peel the onion, cut into cubes and sauté in a frying pan until golden brown.
- Cut the carrots into small cubes or grate them on a coarse grater (this is not important), and cut the sweet pepper into strips. We send this beauty to the onions to fry.
- Let the vegetables simmer for 5 minutes, soak in juices and become soft and aromatic.
- Add a little water to the vegetable mass to lightly cover the food, and simmer for another 10-15 minutes over medium heat.
- While the frying is being prepared, let's return to the broth. Peel the garlic and rinse the bay leaves. The liquid begins to boil - remove the foam, reduce the heat and add spices and allspice. Cook for 30-40 minutes, opening the lid slightly.
- We take the finished meat out of the pan, the broth can be strained by removing the garlic, bay leaf and pepper.
- Peel the potatoes, cut them arbitrarily and add them to the prepared broth, put the dishes on the stove and cook until the potatoes are half cooked. It all depends on its variety. This will take approximately 15 minutes.
- We sort through the grains, remove black and damaged grains, litter, and pebbles. We wash it under running water. Pour into the broth.
- Remove the meat from the bones and add it to the soup.
- Carefully add the dressing to the broth. Taste for salt and add salt.
- Let it cook for another 3-5 minutes. At the very end, add finely chopped greens. Turn off the heat and let the dish simmer for another 20 minutes under the lid.
That's it, our soup is ready, please bring it to the table.
Buckwheat soup with chicken, potatoes and vegetables
You can't spoil the soup with meat, as my chief taster says. Moreover, I noticed that they respect chicken broth more than any other meat. I completely agree with him, chicken and buckwheat go well together and complement each other. And if you add more fresh vegetables, you’ll get an excellent “energy drink.” A plate of this dish will give you energy until the evening. It will saturate the body not only with useful vitamins, but will also improve your mood.
Ingredients for 3 liters:
- chicken thighs – 1 piece;
- chicken breast fillet – 1 piece;
- potatoes – 4 pcs;
- buckwheat – 4 tbsp;
- carrots – 1 piece;
- onion – 1 piece;
- bell pepper – 1 piece;
- vegetable oil – 2 tbsp;
- paprika – 1 tsp;
- salt and ground black pepper - to taste.
How to cook buckwheat soup with chicken
Buckwheat soup in a slow cooker with chicken
This is a very simple recipe, it couldn’t be simpler. As usual, a multicooker helps out. We just need to sort out the grains and wash the meat before cooking. I recommend trying my recipe and preparing this dish. If, of course, you have such a unit, you can safely trust it.
What we need:
- water – 1.5 liters;
- carrots – 1 piece;
- onion – 1 piece;
- meat – 1 piece;
- bay leaf – 1 piece;
- buckwheat – 1 cup (50 milliliters);
- salt - to taste;
- vegetable oil – 1 tablespoon;
- potatoes - 1 piece.
How to cook this soup in a slow cooker
Buckwheat soup with mushrooms and chicken
Soup with chicken, buckwheat, mushrooms is easy to prepare and repeat at home. Hot first courses are always present on our tables, so today’s recipe will help you diversify your daily diet. Chicken broth cooks quickly, which means you can prepare a delicious, satisfying soup in a short time. Buckwheat and mushrooms are an important component of it. Let's prepare a set of all the ingredients and start cooking.
Ingredients for 1.8 liters of water:
- chicken (drums, wings, thighs) – 300 g;
- champignons – 200 g;
- carrot – 1 pc.:
- onions – 1 pc.;
- buckwheat – 100 g;
- flour - 0.5 tables. l.;
- vegetable oil – 30 g;
- garlic – 1 clove;
- parsley – 3-4 sprigs;
- salt and pepper to taste.
How to cook chicken soup with buckwheat and mushrooms
We pour the aromatic, tasty, hot soup into plates and invite everyone to the table.
- Buckwheat goes well with vegetables and mushrooms. In addition to chicken, you can add meatballs, dumplings, and sausages.
- Buckwheat is usually added to the broth along with potatoes. If you add it later, the potatoes may already be boiled, and the cereal will still be raw.
- If you don’t have buckwheat kernels, but only grains, add it when all other products are ready. Krupka cooks very quickly.
- After cooking, let the soup sit, covered, for at least 20 minutes. The cereal will reveal its rich taste.
To make a cold day less of a burden, treat yourself to buckwheat soup and the weather will not seem so gloomy and sleepy.
Lunch is a meal that must include a hot liquid dish, i.e. soup. It can be borscht, cabbage soup, milk soup or pickle soup. There are also more original options, for example, buckwheat soup. Fans of this cereal will especially like it. You can prepare buckwheat soup with different ingredients. The recipes with photos below will help you prepare.
How to cook buckwheat soup
There are many options for preparing buckwheat soup. By alternating ingredients, you can create new recipes each time. Buckwheat is combined with chicken, beef, pork, liver, mushrooms and simple stew. It’s not even worth saying that such a dish is healthy, especially for dietary nutrition, because cereals are rich in fiber, protein and amino acids. How to cook buckwheat soup? Before starting, the cereals are sorted out, washed, and then added to the broth, where the vegetables and meat are almost ready. Instead of the latter, mushrooms are often used, then the soup turns out to be lean.
How long does it take to cook buckwheat in soup?
In such unusual recipes, it is important to add the cereal to the broth in time so that it is cooked, but not overcooked. The average is practically no different from the recipes for second courses with this product. It takes about 15-20 minutes. The main thing is to add buckwheat strictly according to the recipe, because it continues to absorb water even after cooking. It turns out that you need to add this ingredient along with the potatoes or a little later. Another option is to introduce it already cooked at the end of cooking the soup.
Buckwheat soup - recipes
In its classic form, buckwheat soup consists of water, meat, fried vegetables and cereal of the same name. Although this combination of products is considered not too fatty, broth still increases its calorie content. Frying also affects it. You can make the dish more dietary if you do not use meat broth and do not fry vegetables in oil. Then it will become useful even for a child. Greens, mushrooms or cheese will help diversify the lean soup. Choose any way to prepare such a hot dish.
Buckwheat soup with chicken
One of the classic and very simple recipes is buckwheat soup with chicken. For it, you can take meat on the bone or fillet. If you also fry the meat until golden brown before starting, the soup will turn out even richer. Garlic adds piquancy to the dish - you can also add it to the broth. The combination of buckwheat with chicken provides even more protein, making it great for a diet lunch.
Ingredients:
- potatoes - 4 medium tubers;
- greens, salt - to taste;
- onion – 1 pc.;
- chicken fillet – 0.4 kg;
- water – 2.5 l;
- carrots – 1 pc.;
- buckwheat – 0.1 kg;
- garlic – 2 heads, optional;
- vegetable oil – 2 tbsp. l.
Cooking method:
- Rinse the fillet, clean, if necessary, from veins and skin residues.
- Boil water in a saucepan, add meat there and cook until done. This is about half an hour.
- Peel the carrots, wash them, chop them into thin strips. Do the same with the onion, but cut it into cubes.
- Heat the oil in a frying pan. First fry the onion and then add the carrots. Bring them to a golden color.
- Sort out the buckwheat and rinse. Peel the potatoes, wash and cut into cubes.
- Remove the chicken from the broth. Instead, add potatoes, fried vegetables and cereal.
- Cook for about 20 minutes, meanwhile cut the chicken into small pieces.
- Wash the greens, chop them into smaller pieces, and add them to the soup.
- Add chicken and grated garlic to the broth. Simmer the dish for another 5 minutes, then let it brew for at least half an hour.
Buckwheat soup with beef
Soup with buckwheat and beef turns out to be fattier and more satisfying. Any meat is also suitable for it: on the bone, fillet or a whole large piece. Whatever you choose, you need to cook the broth correctly - constantly skim the foam from it, then it will be transparent and light. For richness, add a whole onion and salt thoroughly. Try making this soup too.
Ingredients:
- onion – 1 pc.;
- buckwheat – 100 g;
- potatoes – 2-3 pcs.;
- beef – 500 g;
- carrots – 1 pc.;
- vegetable oil – 2 tbsp. l.;
- spices, herbs - to your taste;
- water – 2-2.5 l.
Cooking method:
- Rinse the beef and cut into medium-sized pieces. Place them in a saucepan with water and cook for about 2 hours. The fire should be small. The main thing is to remember to remove the foam.
- Peel the potatoes, rinse, cut into cubes.
- Wash the onions and carrots. Cut the first vegetable smaller, and grate the second.
- First fry the onion in a frying pan with butter. When it browns, add grated carrots.
- Rinse the cereal and remove any debris from it.
- When the meat is cooked, first add potatoes and buckwheat to it, and after 5 minutes. - roasted vegetables.
- Cook until the potatoes are ready, at the end season with chopped herbs and spices. Let it brew for half an hour.
Diet soup with buckwheat
As complementary food for babies or as a healthy dish for digestive problems, you can offer dietary buckwheat soup. This is achieved by excluding meat, fat and oil from the list of ingredients. Only vegetables with buckwheat remain in the recipe. For this reason, preparation takes very little time. You can make the soup even more healthy by steaming the buckwheat instead of boiling it.
Ingredients:
- carrots – 2 pcs.;
- parsley - a couple of sprigs;
- onion – 1 pc.;
- water – 2 l;
- buckwheat – 150 g;
- potatoes – 4 pcs.
Cooking method:
- Immediately sort the grains, rinse and brew with warm water. Leave it like this for an hour until it swells.
- For now, take care of the vegetables - peel them, rinse them, cut everything into small cubes.
- Bring the water to boil and add salt.
- After boiling, add vegetables and cereals to the broth.
- Cook for half an hour on low heat.
- At the end, season with chopped herbs and simmer for another minute.
Mushroom soup with buckwheat
The Lenten version is buckwheat soup with mushrooms. For such an equally tasty dish, champignons, fresh or frozen, are most suitable. Although you can also take freshly picked forest mushrooms, for example, porcini or chanterelles. In the latter case, the taste of the broth will have a meaty tint. You will find instructions for cooking this buckwheat soup below. The photos presented in the recipe will also help with preparation.
Ingredients:
- water – 2.5 l;
- buckwheat – 1 glass;
- onion – 1 pc.;
- any greens - a small bunch;
- soy sauce – 2 tbsp. l.;
- pepper, spices, salt - to your taste;
- potatoes – 3-4 pcs.;
- champignons – 0.5 kg;
- vegetable oil – 2 tbsp. l.
Cooking method:
- Peel the potatoes, wash them, cut them into medium-sized cubes.
- Pour water into a saucepan, boil, then pour in soy sauce. At the same stage, add the potatoes.
- Wash the buckwheat and sort it out.
- Finely chop the onion and cut the mushrooms into slices. Fry them in sunflower oil - about 5-7 minutes is enough.
- Send the cereal into the broth along with the frying. Season with salt and spices.
- Wash the greens, chop them, add them to the soup a couple of minutes before the potatoes are ready.
Buckwheat soup in a slow cooker
In the recipe for how to cook buckwheat soup in a slow cooker, the dish turns out to be more rich, and it is also very easy to prepare. All the ingredients need to be placed in the bowl of the device, fill them with water and wait until the program does everything itself. Although the vegetables can be fried first, and only then added to the meat in the broth. The mode suitable for cooking is “Stewing”, “Cooking”, “Soup” or “Multi-cook”.
Ingredients:
- carrot – 1 pc.;
- buckwheat – 1 cup;
- salt, any spices - to your taste;
- chicken - half a whole carcass;
- onion – 1 pc.;
- potatoes – 4 pcs.;
- vegetable oil – 2 tbsp. l.
Cooking method:
- First, wash all the vegetables and peel them. Chop the onion into smaller pieces, dice the potatoes, and grate the carrots.
- Wash the chicken and cut into medium pieces.
- Pour a little vegetable oil into the bottom of the multicooker bowl, warm it up by turning on the “Stew” mode.
- Add carrots and onions, fry them lightly, then add meat.
- After a couple of minutes, pour in 2.5 liters of water, add the potatoes, and add the cereal.
- Set any of the above modes, turn on the timer for 1 hour.
Buckwheat soup with chicken broth
A recipe for buckwheat soup with chicken broth can be considered a classic one. It is perfect for the daily diet of any person, including those on a diet. Chicken is used in any form, be it legs, drumsticks, breasts, hearts or pure fillets. In any version, the soup turns out very tasty and rich. And the boring buckwheat porridge ceases to be so lean.
Ingredients:
- garlic – 1 clove;
- buckwheat – half a glass;
- carrots – 1 pc.;
- chicken legs – approximately 0.5 kg;
- dill - a small bunch;
- sunflower oil – 3 tbsp. l.;
- onion – 1 pc.;
- salt - a small pinch;
- potatoes - 4 medium tubers;
- ground pepper - on the tip of a knife;
- bay leaf - to taste.
Cooking method:
- Take a 2-liter saucepan, pour water into it, and place the washed legs. Immediately add bay leaf, pepper, a pinch of salt and a head of garlic. Let the broth simmer for 40 minutes.
- At this time, take care of the vegetables - rinse them, peel them. Cut the potatoes and onions into cubes and grate the carrots. Fry the last 2 ingredients in oil until light golden brown, as seen in the photo.
- Sort out the buckwheat, be sure to rinse it, and add it to the prepared broth along with the potatoes.
- Remove the chicken, remove the meat from the bones, and put it back into the pan.
- Cook until the potatoes are ready, then add the roasted vegetables and cook for another 5 minutes.
- Let it brew for about half an hour.
Meatball soup with buckwheat
Another interesting way to prepare a delicious dish is soup with buckwheat and meatballs. It turns out thick and fragrant. When serving, add sour cream, a little dill and green onions. In order for the soup to turn out well in appearance, it is necessary not to overcook the meatballs. They should cook for no more than 7-10 minutes. During this time, the buckwheat has time to cook.
Ingredients:
- paprika – 0.5 tsp;
- garlic – 2 cloves;
- buckwheat – 1 tbsp.;
- carrots – 1 pc.;
- tomatoes – 0.2 kg;
- egg – 1 pc.;
- bell pepper – 1 pc.;
- water – 2.5 l;
- onion – 1 pc. for minced meat and 1 pc. for broth;
- minced beef – 0.4 kg;
- salt, herbs - to taste.
Cooking method:
- Wash the buckwheat, pour it into a saucepan with water, and cook over medium heat.
- Grate the carrots, chop the peppers into smaller pieces, and add everything to the broth along with 1 onion.
- Wash the tomatoes, chop them, throw them into the pan.
- Add chopped onion to the minced meat, season with spices, mix.
- Form meatballs from meat. Add them to the broth when it boils.
- Simmer the dish for another 7 minutes. When serving, sprinkle with herbs.
Buckwheat soup - cooking features
There are several useful tips for preparing buckwheat soup. The proportions of cereal and water should be approximately the following: for 4 liters of liquid, 150-200 g of grains. To obtain a light, transparent broth, you will need an onion, which must be added at the beginning of cooking and removed at the end. If you fry buckwheat grains in a dry frying pan, the aroma of buckwheat soup will be more intense. To prevent the broth from being too fatty, the onions and carrots should be added directly to the broth.
Video: how to cook buckwheat soup with meat
There are many varieties of buckwheat soup recipes. Let's look at it step by step the easiest buckwheat soup recipe. It can be cooked in either meat broth or lean broth.
Ingredients:
Meat broth(optional) - 3 liters
Buckwheat- 0.3 cups
Potato— 2-3 pieces
Carrot— 1 piece
Onion— 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 the meat (pork, beef, chicken) if you want to make buckwheat soup in meat broth. If you are preparing lean soup, just put a pot of water on the fire.
2
. Peel the potatoes, cut them and place them in the boiling broth.
3
. Rinse buckwheat.
4
. As soon as the broth with potatoes boils, add buckwheat. Reduce heat to low. This way neither the potatoes nor the buckwheat will get boiled. Add spices.
5
. Disassemble the meat remaining during the preparation of the broth into small pieces and add to the buckwheat soup.
6
. Prepare the roast. Peel and chop the onion and carrots. Fry in vegetable oil. There is no need to fry the onions and carrots too much. Remove from heat as soon as the onion begins to brown. Add frying 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 has been known in Russian cuisine for a long time, managed to take root and become part of the standard menu of every housewife. It doesn’t take much time, it doesn’t require foreign ingredients, and most importantly, you can eat it with pleasure and come back a couple of times for more. You can and even need to diversify this dish, so let’s add several variants of the dish to the recipe box soup with buckwheat.
Recipe: Buckwheat soup with mushrooms
- Mushrooms, the most common at any time of the year are champignons – 10 pieces.
- Buckwheat - a little less than half a glass.
- Tomatoes (tomato paste 1 tsp) – 1 large piece.
- Onion – 1 piece.
- Carrot – 1 piece.
- Potatoes – 2-3 pieces, medium size.
- A clove of garlic.
- Seasonings – salt and pepper, oregano and dry herbs.
First of all, let's fry 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 brown, first add the garlic for a few minutes, then mix it with the onion. Then cut the carrots into thin slices and fry them together with the onions. When frying in buckwheat soup Almost ready, wash, peel and cut the mushrooms into squares and add them to fry in the pan with the onions, carrots and garlic.
While all the vegetables are drying over low heat, pour boiling water over the tomato and peel it, chop it and add it to the fry (you can use tomato paste). Now we put everything into a pan, you can, in principle, sauté the vegetables in the pan, whichever is more convenient. Cut the potatoes into squares, place them with the vegetables and add a little water and more vegetable oil. After 15-15 minutes, add the cereal and fill everything with water, plus seasonings. Cook the buckwheat until the buckwheat is ready, let it brew.
Recipe: Buckwheat soup with chicken
- Buckwheat - a glass.
- Chicken wings, legs or fillets – 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, add salt, bay leaf and pepper. While the base is cooking, cut the onions, carrots, and potatoes into cubes. Fry the onions and carrots, add them to the almost finished broth, then add the potatoes and cover with a lid.
Now fry the buckwheat in a frying pan for about 10 minutes, add it to the soup. Mix and place our buckwheat soup over low heat. Chop the greens and add them 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 spoons.
- Butter – 2 tablespoons.
- Onion – 1 piece.
- Carrot – 1 piece.
- Seasonings - salt, bay leaf, dry herbs.
This buckwheat soup incredibly simple because the slow cooker does everything for you. We will make it without potatoes to make it more dietary and lighter. Wash and peel the carrots and onions and cut them into cubes. Wash the buckwheat under running water, and cut the chicken into medium squares. Put everything together in a slow cooker and add seasonings and water. For preparing the dish, the “stewing” mode is suitable for us - 1-1.5 hours. At the end, add chopped herbs and sour cream.
Recipe: Buckwheat soup with meatballs
For the soup:
- Buckwheat – half a glass.
- Potatoes – 2 pieces, medium size.
- Onion – 1 piece.
- Celery stalk – up to 100 grams.
- Carrot – 1 piece.
- Spices and salt.
- Olive or vegetable oil.
- Butter.
- Dill greens - half a bunch.
For meatballs in buckwheat soup we need:
- Chicken fillet or ready-made minced meat – 300 g.
- Eggs – 2 pieces.
- Pepper and salt.
- Semolina – 30 grams.
We'll prepare the meatball mixture first because the semolina takes a little time to swell and make the mixture fluffy. Take the chicken and grind it in a blender or meat grinder, put the minced meat in a bowl, beat in the egg, then add salt and pepper. Now add semolina and mix the minced meat well, leave it for 15 minutes.
Now we will do buckwheat soup. Peel and wash the onions, carrots, potatoes. Grate the carrots, finely chop the onion into cubes, and cut the potatoes into small squares. We also wash the celery and chop it finely. Take a saucepan, pour whatever oil you are using into it, add butter, let it warm up. We will also add onions and carrots there; 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 add the celery, and after 10 minutes add the potatoes, simmer the mixture for another 15 minutes.
Pour water into the pan, mix the vegetables and add the washed buckwheat. And bye buckwheat soup simmer over low heat under the lid, we will make meatballs from the minced meat prepared in advance: we wet our hands with cold water so that the meatballs do not stick to our fingers. Roll the minced meat into balls and place on the table or board. Add the meatballs to the buckwheat soup, one cutlet at a time, stirring gently so that the minced meat does not fall apart.
Salt the soup and add all the necessary seasonings. With cutlets, it takes about 15 minutes to cook completely. Leave the dish covered for 20 minutes to steep. When serving, add chopped herbs and sour cream to the plate.
The recipe for buckwheat soup will be useful to everyone who monitors the diet of their household and prepares tasty and healthy first courses. The rich soup fills you up for a long time, but at the same time it is considered safe for the waist, especially if you prepare a lighter version. We present a selection of buckwheat soups.
Buckwheat soup is considered a national dish in Ukraine and Belarus - it has been prepared there since ancient times, and is cooked on the bones of pork, beef, and chicken. In Belarus it was often called bleached food - milk was always added to it. The soup is very easily digestible, so the dish is cooked in kindergartens and hospitals, where a nourishing meal is required that helps restore strength.
To prepare we will need:
- sugar bone (beef brisket, chicken soup set) – 300 g;
- carrots – 1 pc.;
- onion – 1 pc.;
- vegetable oil – 50 ml;
- buckwheat - 200 g;
- potatoes – 3 pcs.;
- garlic – clove;
- bay leaf, salt, pepper to taste.
First, boil the broth. Pour washed buckwheat into it and cook over low heat until it becomes soft (about 10 minutes). Cut the potatoes into cubes. In a frying pan, fry the grated carrots and diced onions. Add potatoes to the broth with buckwheat and overcook them. Cook until the potatoes are soft.
When the soup is ready, add bay leaf, spices, and squeeze out a clove of garlic. Serve with pieces of meat, generously sprinkled with fresh herbs - dill or parsley. The soup is very tasty with any bread, or you can serve it with garlic dumplings or croutons smeared with grated cheese.
In a slow cooker
Soup from a multicooker has a simmered flavor that is reminiscent of dishes from a Russian oven. Cooking buckwheat soup is very simple: just put all the ingredients in a multi-bowl, add water or broth, turn on the soup mode and wait for the readiness signal.
At the very last moment, when the dish is ready, add spices and bay leaves. For flavor, you can squeeze out fresh garlic and a large bunch of herbs. The proportions should be taken exactly the same as in the classic version.
How to cook with chicken?
Buckwheat soup with chicken turns out to be especially useful if you take a poultry carcass and first boil it until soft. But you can cook it on chicken legs or thighs - with such meat the dish turns out more tender.
Prepare according to the instructions:
- Boil the chicken until soft.
- Remove from the pan, cool, and separate into fibers.
- Place the cereal into the broth.
- When the buckwheat is almost ready, add the overcooking: carrots, onions, tomato paste.
- Place potato tubers cut into cubes.
- Bring the potatoes to readiness.
Season the soup with dry parsley and bay leaf. Serve with black bread and a salad of fresh cabbage, carrots and herbs.
With pork
Men will certainly appreciate soup cooked with pork. For cooking, you can take any part of the carcass, but it is better to use a large piece of the neck: it is much more tender and cooks quickly.
- Cut the meat into pieces and fry in a dry frying pan.
- Fill with cold water.
- Pour in the buckwheat.
- Cook the cereal and meat at the same time.
- Add potatoes, fried onions, carrots.
- Cook until the vegetables are ready.
- Pour into plates, sprinkle with fresh parsley.
Best served with fresh black bread or garlic dumplings.
The soup will be even more satisfying if you add semolina dumplings to it.
With beef
Beef and buckwheat go together perfectly, and the flavors complement each other very harmoniously. A stew made from cereals and beef meat turns out to be tasty and satisfying, and it’s better to use fillets rather than bones: the dish will turn out to be light and healthy.
Let's prepare everything step by step:
- Cut the beef into 5 cm pieces.
- Boil it in water.
- Place with a slotted spoon and cool.
- Put buckwheat into the broth.
- Cook until soft.
- Add diced potatoes and overcooked carrots.
- Cook over low heat until done.
- Place the beef into the finished soup.
- Let's mix.
- At the very end, add bay leaf and spices.
Serve the soup in portions, served with a salad of fresh vegetables. It goes very tasty with sour cream and horseradish, which can be spread directly on bread.
Diet recipe
Buckwheat soup will be an excellent dietary option if you prepare a “fat-burning” variation with celery and tomatoes. To prepare it, you should purchase a stalk or root of celery, a can of tomatoes in their own juice, a large bunch of parsley and dill. Cook everything in water, on the lowest heat, following the instructions below.
- Pour buckwheat into boiling water (3 liters).
- Add grated celery root or stalks, cut into thin rings.
- We put tomatoes, carrots, onions - you can’t fry them.
- Cook until the vegetables are soft.
- Season with suneli hops.
- Serve with fresh herbs.
Be careful with celery: the seasoning is bright and not everyone likes it; but on a diet this vegetable is simply irreplaceable, because it perfectly improves metabolism.
How to cook with mushrooms?
Buckwheat-mushroom soup turns out very fragrant if you use dried porcini mushrooms. It can be boiled in water: it still comes out very filling and tasty.
Everything is prepared simply:
- Dry mushrooms are soaked.
- Cut into thin strips.
- Place buckwheat and mushrooms into boiling water at the same time.
- Boil over low heat for 10 minutes.
- Add whole potato tubers.
- Add carrots and onions fried in vegetable oil.
- Cook until the potatoes are soft.
- Season everything with spices and bay leaves.
Serve the soup after mashing the boiled potatoes. Sprinkle generously with herbs, add a spoonful of sour cream and eat with slices of fresh white bread.
Ideal seasoning for mushroom soup: a mixture of peppers and dried parsley.
Cheese buckwheat soup
A modern variation of “bleached food” can be achieved by adding processed cheese to the soup. For this you will need a tasty cheese, like Hochland, but not a cheese product. It is enough to drop a few cubes of cheese into the finished soup, let them melt, and thoroughly stir the food with a spoon.
You should not add bay leaves to this dish: it adds an unnecessary bitterness in this case, which only interferes with enjoying the creamy, tender soup. And be careful with salt: processed cheese is already salty, so add salt to the soup at the very end.
With sausages
Buckwheat soup turns out unusual if you add sausages to it. The product must be purchased of high quality and, preferably, in a natural casing. The dish is prepared quickly, the total cooking time does not exceed 30 minutes.
Everything is done simply: pour 200 g of cereal into boiling water and cook until soft. Add potatoes. In a separate frying pan, fry smoked sausages, tomato paste, garlic, and spices. When the potatoes have become soft, add the sausages, stir the soup and simmer over low heat for 5 minutes. Turn off and add bay leaf. The soup is very aromatic, hearty, warming and ideal for dinner in the winter season.
There are many more options for preparing hearty buckwheat soup. They add smoked meats, pickles, and cook it with turkey and rabbit meat. The soup can be made thicker, and then you get an option between the first and second course, a kind of thick stew - men love it so much.
Step-by-step recipe for making buckwheat soup with meat.
Compound:
chicken meat (you can have beef, lamb) – 500 gr.,
potatoes – 3-4 pcs.,
buckwheat – 0.5 cups,
onion – 1 pc.,
carrots – 1 pc.,
garlic – 2-3 cloves,
bay leaf,
vegetable oil,
salt, pepper - to taste.
It has long been no secret that it is healthy to eat at lunch. It could be cabbage soup, borscht or various soups. Soups can be prepared with rice, barley, pasta, and peas. And if you are a fan of buckwheat porridge, you can treat yourself.
Buckwheat soup, like all other soups, can be prepared in different ways, with or without meat, in broth or dietary in water. Today we bring to your attention recipe for buckwheat soup with meat. To prepare this, you can use chicken, beef or lamb. We prepared it with chicken meat, as it is more tender and cooks faster.
It is unnecessary to say anything about the benefits of buckwheat. Because it is not for nothing that it is introduced into the diet of children, people recovering strength after illness, and the elderly. It turns out very tasty and healthy. Prepare buckwheat soup with meat according to our recipe and your family will definitely love it.
Making buckwheat soup with meat.
To cook buckwheat soup with meat You need to rinse the chicken meat well and cut into small cubes.
Place the meat in a saucepan and add water. Cook over medium heat for 50 minutes. If you use beef or lamb, you need to cook for 1-1.5 hours.
While the meat is cooking, you need to prepare the vegetables. Peel the potatoes, rinse and cut into cubes.
Peel the onion, rinse and finely chop.
Wash the carrots, peel and grate.
Peel the garlic, rinse and chop.
Wash and chop the greens.
Then fry the onion in a frying pan in vegetable oil. Add carrots to the onion and fry some more.
Buckwheat should be lightly fried in a dry frying pan.
When the meat is almost ready, add potatoes to the pan.
Bring the broth with meat and potatoes to a boil, add buckwheat and cook for 10 minutes.
After this, add the fried onions and carrots to the pan, add a little salt and cook until tender.