How to cook buckwheat soup without meat. Lean buckwheat soup recipe without meat. Cooking spicy buckwheat soup with tomato juice

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 you can cook cabbage soup, pickle and even fish soup with buckwheat. Such a variety of options will not allow a hot dish to become an ordinary soup, and every time it will delight you with new tastes and original serving.

How to cook buckwheat soup - a classic recipe

Soup with buckwheat is considered to be a traditional Russian dish. Therefore, the 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:

When 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.
Heat up a heavy bottomed saucepan over the fire. Pour in a little vegetable oil and fry the diced onion.
After 3-5 minutes, add coarsely grated carrots and fry for another 3-5 minutes until the vegetables are soft.
Cut boiled or fresh mushrooms into large pieces and send to the pan with vegetables. Extinguish on low gas for about 7-10 minutes.
At this time, peel the potato tubers and cut them into cubes, rinse the buckwheat thoroughly in several waters.
Load prepared foods into a saucepan. Stir vigorously and pour in about 2-2.5 liters of strictly hot water.
As soon as the soup boils, turn on the gas and cook for 15-20 minutes until the potatoes are fully cooked.
About a couple of minutes before turning off the gas, salt and season the soup to your taste.
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.
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 of 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:

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 chicken soup is cooked 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:

Dip a cleanly washed chicken fillet in cold water (about 2.5-3 liters). Let it boil over medium heat (skim off the foam) and then simmer, reducing it, for about 20-25 minutes.
Wash the buckwheat well, cut the peeled potatoes into small (about 2 cm) cubes. Rub the carrot, cut the onion into quarter rings.
As soon as the chicken meat is ready, take it out, and load the potatoes into the pan, and when the soup boils - buckwheat.
Fry carrots and onions (5-7 minutes) in butter until golden brown.
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.
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 of onion;
2 leaves of laurel;
salt, pepper, garlic.

Cooking:

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.
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.
While the potatoes and buckwheat are cooking, peel the onion and carrot. Cut them into thin strips or cubes. (Carrots can be simply rubbed).
Heat a little vegetable oil in a frying pan and fry the vegetables until golden brown.
Put the roast in the soup and cook for another 10-15 minutes until the cereals and potatoes are fully cooked.
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.
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 meat product in the refrigerator. An incredibly light diet soup is prepared 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:

Pour water into a small saucepan and boil it. Throw washed buckwheat and potatoes cut into small cubes.
After boiling, reduce the gas and cook for about 10 minutes at a low boil.
Chop onions and carrots randomly. Fry in vegetable or butter and put the roast in a pan. (If you are preparing a truly dietary dish, then do not fry the vegetables, but immediately throw them into the boiling soup after slicing.)
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 will tell you how to cook buckwheat soup according to an unusual recipe with cabbage and beef.

The recipe for buckwheat soup is useful to everyone who follows the diet of households and cooks delicious and healthy first courses. A rich soup saturates for a long time, but at the same time it is considered safe for the waist, especially if you cook a lightweight version. We present a selection of buckwheat soups.

Soup with buckwheat is considered a national dish in Ukraine and Belarus - it has been cooked there since ancient times, and boiled on the bones of pork, beef, chicken. In Belarus, it was often called a bleached dish - milk was necessarily added to it. The soup is very easy to digest, so the dish is cooked in kindergartens, hospitals, where a hearty meal is required to help restore strength.

For cooking we 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 - a clove;
bay leaf, salt, pepper to taste.

First, boil the broth. Pour the washed buckwheat into it and cook over low heat until it becomes soft (about 10 minutes). We cut potatoes into cubes. In a frying pan, overcook the grated carrots, onions, diced. Add potatoes to the broth with buckwheat, overcooking. Boil potatoes until soft.

When the soup is ready, put the bay leaf, spices, squeeze 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, and you can serve donuts with garlic or croutons smeared with grated cheese.

In a slow cooker

Soup from a multicooker has a stewed flavor that reminds of dishes from a Russian oven. Cooking buckwheat soup is very simple: just put all the ingredients in a multi-bowl, pour water or broth, turn on the soup mode and wait for the ready signal.

At the very last moment, when the dish is ready, add spices, bay leaf. For flavor, you can squeeze 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 pre-boil it until soft. But you can cook it on chicken legs or thighs - with such meat the dish turns out to be more tender.

Cooking, following the instructions:

Boil chicken meat until soft.
Remove from the pan, cool, disassemble into fibers.
Put the cereal into the broth.
When buckwheat is almost ready, add overcooking: carrots, onions, tomato paste.
We put the potato tubers, cut into sticks.
Bring potatoes to readiness.

Season the soup with dry parsley, bay leaf. Serve with black bread and a salad of fresh cabbage, carrots and herbs.

with pork

Men will surely appreciate the 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.

We cut the meat into pieces, fry in a dry frying pan.
Fill with cold water.
Throw out the buckwheat.
We cook cereals and meat at the same time.
Add potatoes, overcooked onions, carrots.
Cook until vegetables are ready.
Pour into bowls and sprinkle with fresh parsley.

Best served with fresh brown bread or garlic donuts.

The soup will turn out even more satisfying if you put semolina dumplings in it.

with beef

Beef and buckwheat combine perfectly, and the tastes complement each other very harmoniously. A tasty, satisfying soup is obtained from cereals and beef meat, moreover, it is better to use not bones, but fillets: the dish will turn out to be light and healthy.

Let's prepare everything step by step:

Cut the beef into 5 cm pieces.
Let's boil it in water.
Lay out with a slotted spoon and cool.
Put buckwheat into the broth.
We boil until soft.
Add cubed potatoes, overcooked carrots.
Cook over low heat until done.
Put the beef into the soup.
Let's mix.
At the very end, add bay leaf, spices.

The soup is served in portions, served with a salad of fresh vegetables. It is 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 cook a “fat-burning” variation with celery and tomatoes. For cooking, it is worth buying a stalk or celery root, a jar 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 not fry them.
Cook vegetables until soft.
We season hops-suneli.
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 indispensable, because it perfectly improves metabolism.

How to cook with mushrooms?

Buckwheat-mushroom soup turns out to be very fragrant if you use dried porcini mushrooms. It can be boiled in water: it still comes out very satisfying and tasty.

Everything is prepared simply:

Dry mushrooms are soaked.
Cut into thin strips.
In boiling water, put buckwheat, mushrooms at the same time.
Boil over low heat for 10 minutes.
Add whole potato tubers.
Add carrots and onions fried in vegetable oil.
Boil potatoes until soft.
We season everything with spices, bay leaf.

Serve the soup after mashing the boiled potatoes. Sprinkle generously with herbs, put a spoonful of sour cream and eat with slices of fresh white bread.

An ideal seasoning for mushroom soup: a mixture of peppers and dried parsley.

Cheesy buckwheat soup

A modern variation of the "bleached dish" will turn out if you add melted cheese to the soup. To do this, you need a delicious cheese, like Hochland, but not a cheese product. It is enough to dip a few cubes of cheese into the finished soup, let them melt, mix the food thoroughly with a spoon.

You should not add bay leaf to this dish: it gives an unnecessary bitterness in this case, which only prevents you from enjoying the creamy, tender soup. And be careful with salt: melted cheese is already salty, so add salt to the soup at the very end.

with sausages

Buckwheat soup is unusual if you add sausages to it. The product must be purchased high-quality and, preferably, in a natural shell. The dish is prepared in haste, the total cooking time does not exceed 30 minutes.

Everything is done elementarily: pour 200 g of cereal into boiling water, cook until soft. Add potatoes. In a separate frying pan, fry smoked sausages, tomato paste, garlic, spices. When the potatoes have become soft, add sausages, mix the soup and simmer over low heat for 5 minutes. Turn off, add bay leaf. The soup is very fragrant, hearty, warming and ideal for dinner in the winter season.

You can list many more options for making hearty buckwheat soup. Smoked meats, pickles are added there, boiled on 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.

There are many varieties of soup recipes with buckwheat. Consider step by step easiest buckwheat soup recipe. It can be cooked both in meat broth and lean.

Ingredients:

meat broth(optional) - 3 liters

Buckwheat grain- 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 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

Enjoy your meal!

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 pan in oil until golden brown, 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 the onions with carrots, add to the almost ready broth, then put the potatoes and cover with a lid.

Now fry the buckwheat in a pan for 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. Rinse the 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 ready-made 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 wet our hands with cold water so that the meatballs do not stick to our 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 all the necessary 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 without meat is a simple and versatile dish for those who fast, watch their figure and just eat right. With the help of simple ingredients, you can diversify your diet and fill up completely with one serving. You can add mushrooms to this soup, thereby replacing the meat and making the soup more satisfying. The first dish will appeal to both adults and children. In addition, any novice hostess can easily cook it. You can serve croutons or other pastries with this simple soup, thereby increasing and improving the nutritional value and taste.

Taste Info Hot soups / Vegetable soup

Ingredients

Buckwheat groats 110 g;
Water 1.5-2 l;
Potatoes 600 g;
Carrots 150 g;
Onion 140 g;
Vegetable oil 1-2 tablespoons;
Salt - 1 tsp;
Ground black pepper;
Bay leaf 2 pcs.;
Greens.

How to cook lean buckwheat soup without meat

Wash and clean potatoes. Pour cold water into a saucepan, it is better to take purified filtered water. Bring it to a boil, lightly salt. Potatoes can be cut into medium sticks or cubes. After boiling water, throw it into the soup and boil until half cooked for 10-15 minutes.

Prepare buckwheat. Rinse it in a bowl 2-3 times with running water. Add to boiled potatoes and continue to cook for 10 minutes. You can use both uncooked buckwheat and fried. The result of the dish will not change from this.

While buckwheat and potatoes are being cooked, we are roasting. To do this, wash and clean the onions and carrots. Onions can be cut into traditional small cubes or strips. Carrots can be cut into an interesting shape for you or grated. Add butter or vegetable oil to a hot frying pan, let it warm up a little. After a few seconds, add the prepared vegetables. Fry over medium heat for 3-5 minutes until golden brown.

Add the prepared mixture, fried in a pan, to the soup. Mix well with a spoon and leave to cook for 5-7 minutes, after boiling.

Add the necessary seasonings - pepper, salt, bay leaf and others, at your discretion. Stir the contents of the pot and let the soup boil. Taste it, you may miss some spices.

Remove from heat and add washed chopped herbs. You can use dill, parsley, or even celery greens. By the way, aromatic herbs can be used both fresh and frozen.

Stir with a spoon or other utensil. Our delicious meatless buckwheat soup is ready! Have a nice lunch.

Buckwheat soup is a fairly simple and at the same time versatile dish that can be on any menu. Depending on the method of preparation, it can be rich and very satisfying or light - dietary. In any case, such a soup will be far from superfluous in the diet if you cook it at least once a week.

Subtleties of cooking

Soups and borscht are usually consumed at lunchtime. They can be vegetable, with the addition of rice, pearl barley, with pasta, etc. And those who love buckwheat very much can treat themselves to a plate of delicious buckwheat soup. Moreover, even it can have various cooking options that can be alternated.

And since we are talking about buckwheat soup, I would like to say a few words about its main component. Buckwheat is one of the most useful cereals - after all, it is not in vain that it is with her that the acquaintance of kids with solid food often begins, it is it that is recommended as the basis of the diet for the elderly, and it is this cereal that perfectly restores strength after illness and helps the body get stronger. It has a small proportion of carbohydrates and, importantly, absolutely no gluten - gluten, and at the same time it is rich in unique proteins, fiber and iron. Plus, buckwheat has an amazing taste, thanks to which it goes well with various products: meat, fish, vegetables, milk and sugar.

Before cooking buckwheat soup, you only need to rinse and sort out the groats - it does not require any additional processing. The cooking time of buckwheat and the soup itself will depend on the components:

chicken meat requires the least cooking time - from 30 to 40 minutes, but if you prefer beef, then it will need a much longer period of time;
lean soup with the addition of champignons is the fastest - washed, peeled and chopped mushrooms are usually fried with carrots and onions and put in the soup along with them;
regarding how much to cook buckwheat in soup - it all depends on what kind of cereal you choose. The core is added to the broth along with the potatoes, and after 20 minutes it will be ready, but if you have a cut, it boils faster, and therefore it is added to the soup about 10 minutes after the potatoes.

Classic recipe

Buckwheat soup according to the classic recipe is prepared on the basis of chicken meat. Such a dish is very well and easily digested, leaving behind neither a feeling of heaviness in the stomach, nor any other unpleasant sensations. At the same time, it is cooked relatively quickly and simply, so that with a minimum of effort and time, you can prepare a hearty and nutritious dinner.

Let's prepare the ingredients:

chicken - half a kilo;
buckwheat - 140-150 g;
potatoes - five pieces;
carrots - medium root;
onion - a pair of heads;
garlic - a couple of cloves;
salt - to taste;
oil or fat for frying - a couple of tablespoons;
a couple of bay leaves.

This amount of products is calculated on 4.5 liters of water.

Cooking process

We wash the chicken meat and cut into portions.

On a note! For such a soup, you can take both meat on the bone and fillet. But if you want a more tender soup, then it is better to choose the latter option!

Pour water into the pan, put the prepared meat into it, one peeled whole onion head, let it boil. We remove the foam, reduce the gas supply to a mark slightly less than average and cook the broth for 35-40 minutes. The sirloin will take less time to cook.

On a note! A whole head of onion, omitted at the beginning of the boil, will help make the broth clear!

While the broth is cooking, we are engaged in vegetables. We free the carrots from the skin and rub on a grater. The remaining onion is freed from the husk and finely chopped. Peel the potatoes, wash and cut into random pieces.

When the broth is ready, put the potatoes in it. While the water boils, we sort and wash the buckwheat. We add it to the soup.

In a frying pan, heat the indicated portion of fat or vegetable oil and fry carrots and onions in it. We put the finished frying in the soup about ten minutes after buckwheat. We bring it to taste with salt, add a little black pepper, bay leaves and finely chopped garlic. We keep it on fire for a quarter of an hour, after which we remove it from the stove, remove the whole onion, which we put at the very beginning, and cover the pan with a lid. Serve soup with buckwheat after a quarter of an hour, garnished with herbs.

Mushroom soup

Buckwheat soup can be cooked with any mushrooms: chanterelles, porcini, oyster mushrooms, etc. At the same time, mushrooms can be either fresh or dried. Today we offer to cook soup with champignons. It's fast and very tasty.

So, for this dish you will need:

champignons - 200 g;
buckwheat - 180 g;
potatoes - four pcs.;
onion - head;
carrots - medium root;
vegetable oil - a couple of tablespoons;
garlic - a couple of cloves;
a couple of bay leaves;
pepper;
salt;
fresh greens.

Cooking process

In this case, the preparation of soup begins with the processing of vegetables. We clean the onion from the husk and chop it into a small cube, we also clean the carrots and grate them. Pour vegetable oil into the pan and fry the prepared vegetables on it.

We wash the mushrooms under running water and cut them into thin slices. We spread on the pan to the onions and carrots and, with constant stirring, fry for about three more minutes.

We put a pan on the stove, pour about 3 liters of water and bring it to a boil. At this time, sort out the buckwheat, wash it well and calcine for a couple of minutes in a dry frying pan.

On a note! Thanks to this technique, buckwheat will acquire a brighter flavor!

Peel the potatoes, wash and cut into medium cubes. We lower it together with buckwheat in boiling water. Add bay leaves and salt to taste. We cover the pan with a lid and cook everything for about 10 minutes - the potatoes should be almost completely cooked.

Now spread the fried vegetables with mushrooms, finely chopped garlic and pepper. Cook for about 5 minutes, remove from the stove, add chopped greens and leave on the table under the lid for 10 minutes. Arrange on plates and serve.

Light soup without meat

If you like lean and light soups, then you will definitely like buckwheat soup without meat. You can very well adopt this recipe for use in a diet, it will also be an excellent option for a light lunch in the heat, when you don’t want to eat anything particularly satisfying. In a word, remember, write down and prepare!

To prepare this soup you will need:

buckwheat - an incomplete glass;
potatoes - a couple of large tubers;
fat or oil - 2 tablespoons;
one bulb;
carrots - medium root;
a pod of bell pepper;
spices;
fresh greens.

Cooking process

Pour 3 liters of water into a saucepan and bring to a boil. Peel potatoes, wash and cut into small pieces. Put in a saucepan and bring to a boil again. Turn off the gas supply and cover with a lid.

We sort out buckwheat, wash it and also add it to the pan. Bring everything back to a boil, remove the foam with a slotted spoon, add salt to taste and cook for 20 minutes.

While vegetables and cereals reach readiness, we are engaged in frying. We free the carrots from the peel and chop on a grater, peel the onion and chop it into a small cube. Pour vegetable oil into a frying pan and fry the prepared vegetables until golden brown. If you want to cook a strict dietary buckwheat soup, then in this case you don’t need to fry the onions and carrots - we put the vegetables in the soup immediately after chopping.

When the buckwheat and potatoes are completely ready, dip the carrots and onions into the soup, add the bell pepper, bay leaf, cut into small cubes, and pepper. Bring to a boil and cook the soup for about 6-8 minutes more. Pour hot into bowls and garnish with herbs.

Soup with buckwheat in a slow cooker

In order for buckwheat soup in a slow cooker to turn out to be quite rich, fragrant and tasty, you need to know all the subtleties of its preparation. The following set of products is designed for a bowl with a volume of at least 4 liters. It is necessary to prepare:

chicken meat - 400 g;
buckwheat - 1 incomplete glass;
potatoes - 3-4 tubers;
one bulb;
medium root of carrots;
salt;
pepper.

Cooking process

Wash the meat and cut into portions. If you do not have a fillet, but a whole chicken, then in this case it is advisable to remove the meat from the bones. We spread the chicken in the multicooker bowl, sprinkle with vegetable oil and fry until golden brown in the “Frying” or “Baking” mode.

Turn off the multicooker. Cut potatoes into small sticks. Free the onion from the husk and chop into small cubes. We clean the carrots and rub on a medium grater. We put all the vegetables in the multicooker bowl, fill it with water and turn on the “Extinguishing” mode. We sort out buckwheat, wash it thoroughly and also put it in a slow cooker. Close the lid and cook until done. Five minutes before the end of cooking, add the bay leaf, salt and pepper.

After the signal, we open the slow cooker, release steam, close it again and insist the soup for 20 minutes. Serve hot, sprinkled with herbs.

Buckwheat soup for kids

This buckwheat soup is great for a child who has just turned 1 year old. But the preparation of this dish and the selection of ingredients must be taken very seriously. Pay special attention to expiration dates, not only meat, but also cereals. Vegetables must also be fresh, without damage and signs of rot.

Important! Returning to meat, it is worth noting that for children of this age, low-fat varieties are preferred, ideally turkey fillet or chicken, if you are absolutely sure of its quality!

Let's prepare the following ingredients:

buckwheat - half a glass;
chicken meat - 300 g;
potatoes - 2 medium tubers;
onions - 1 pc.;
a small carrot root;
salt.

Cooking process

We thoroughly wash the meat, remove all fat, skin and cut into small pieces. Pour water into a saucepan, put the meat in it and bring to a boil. Remove the foam with a slotted spoon, cook for about a minute, then drain the water. We set aside the meat, wash the pan and fill it with clean water. Put the meat in a saucepan and bring to a boil again.

We take care of vegetables. Peel the carrots and rub on a fine grater. We also free the onion from the husk and chop finely. We wash the potatoes, remove the skin and cut into small cubes. When the meat is ready, add potatoes, washed buckwheat, carrots and onions to it. Cook soup until vegetables are ready. Salt to taste, add a few drops of vegetable oil, let cool and offer the baby.

Important! If you are preparing such a soup only for a child, then try to calculate the amount of ingredients in such a way that you get one serving. Babies need to be fed exclusively freshly prepared food every day!

Milk buckwheat soup

And completes our selection of recipes milk soup with buckwheat. For its preparation, you will need such ingredients.