Soup with buckwheat and meat broth. Thick buckwheat soup with meat

Buckwheat soup healthy and tasty. In the recipe for buckwheat soup, the central place is, of course, given 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 Eating buckwheat reduces the risk of heart disease and metabolic diseases.

Buckwheat soup is tasty, satisfying and fragrant first dish. It can be cooked with or without meat. You can use absolutely any meat for buckwheat soup. For those who love cool and rich soup It is better to take pork or beef. At the same time, be sure to eat it with fat and even better on the bone. And for those who like more dietary and light buckwheat soup best choice of course there will be chicken fillet.

Ingredients for buckwheat soup

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

Cooking time: 1 hour 15 minutes.

Buckwheat soup recipe

Let's prepare the broth for buckwheat soup. The recipe is simple. Rinse the meat under cold water, add water and bring to a boil. Then rinse again under cold water, add new water, bring to a boil and cook for low heat at a low boil.
Add a small onion to the pan with meat. After preparing the buckwheat soup, you will need to remove the entire onion from the pan. Since she has already given all hers beneficial features soup, and her mission in this recipe is complete.
Peel and cut carrots and potatoes. Carrots for buckwheat soup can be grated. Or cut into slices or cubes as desired. Also cut the potatoes into small pieces.
So, the meat broth has been cooking 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.
Pour buckwheat into a saucepan and rinse warm water shaking with your hand. This is necessary so that all the husks rise to the surface of the water and then they can be easily washed off. Then add water again and shake. This way we remove the husks and other debris that is found in buckwheat.
Now add buckwheat to our meat broth with vegetables. Cook over low heat for another 25 minutes. Then add salt and spices. After 5 minutes, you can remove our soup from the heat.

Buckwheat soup is ready! Bon appetit!

Buckwheat soup

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

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

Ingredients for buckwheat soup (for about 16 servings):

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

For the broth:

Onion - 1 piece
Carrots - 1 pc.
Garlic - 3-4 cloves
Greens or green stems - 1 bunch
Bay leaf - 2-3 pcs.

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

If you want to cook buckwheat soup with chicken, then it is better to use 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 peppers for soup, half of each color, and it is advisable not to replace leeks with onions. This is my little secret: bright juicy vegetables turn an ordinary everyday soup into an interesting dish.

Advice: If you bought buckwheat that was not fried, but light and without an aromatic smell, heat it a little in a dry frying pan.

Buckwheat soup - recipe with step-by-step preparation:

Now I’m telling you how to prepare buckwheat soup according to my recipe.
First, cook the broth. The better your broth, the tastier the buckwheat soup will be.
Fill the meat with cold water, put it on the stove and bring to a boil.
When the water boils, foam appears. Reduce the heat to low, skim off the foam, cover with a lid and cook for 15-20 minutes over low heat.
Drain the water, pour in clean water, add peeled vegetables, spices and bring to a boil.
Cook the broth over low heat, covered, for about 2 hours if the soup is made with beef. If you cook buckwheat soup with chicken, 40-60 minutes is enough.
While the broth is cooking, let's take care of the rest of the ingredients. We clean and cut the vegetables: potatoes - into cubes, carrots and peppers - into small cubes, chop the onion, wash the buckwheat.
Place the onions, carrots and peppers in a saucepan and lightly fry over vegetable oil.
It is important to fry the vegetables only lightly so that they acquire a delicious smell, but not to fry too much.
When the broth is cooked (check the readiness of the meat), remove the meat and leave to cool. We remove the vegetables from the broth and discard them, but the carrots can be finely chopped and returned to the soup, if desired.
Add potatoes to the broth and cook until half cooked: 7-12 minutes, depending on the type of potato.
Chop the cooled meat and return it to the broth.
Add washed buckwheat.
Add the fried vegetables and cook the soup until the buckwheat is ready: about 15 minutes.
Then add chopped herbs, bring to a boil and cook for 1 minute.
Buckwheat soup with beef and juicy bright vegetables ready!
When serving, garnish with fresh herbs.

Calorie content of buckwheat soup in 100 grams – 50 kcal

Delicious and simple buckwheat soup

Both adults and children love this soup. Buckwheat soup is distinguished not only by the availability of ingredients. The buckwheat soup recipe is very easy to prepare, even a novice housewife can handle it. And yet, I haven’t cooked it for 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 make soup with buckwheat; when I was little, I didn’t eat first courses at all. But then one day I went to visit a friend, and she was cooking lean buckwheat soup. It is without meat, poultry, even without mushrooms.

The best part is that you almost always have the ingredients for this dish at home. And during Lent you cook it in vegetable oil. And if you simmer the vegetables just a little in a frying pan, and not fry them, you get dietary buckwheat soup. And on ordinary days you can use butter. Then you will get a more satisfying first course. Now let's move on to how to cook buckwheat soup.

Ingredients:

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

Preparation:

To start cooking buckwheat soup, put a saucepan with clean water. Rinse the buckwheat with cold water. To do this, either put the buckwheat in a sieve, or fill it with cold water 3-4 times. The buckwheat water should become clean.
Place the washed buckwheat in a saucepan with water. Bring the water to a boil and reduce the heat to low. People often ask how long it takes to cook buckwheat in soup. Everything is quite simple - after boiling for 5-7 minutes and with vegetables for about 5 minutes. In the meantime, peel the vegetables. Finely chop the onion, the carrots can be chopped or grated. Peel the potatoes and cut them into cubes. Immediately add the potatoes to the buckwheat soup.
Melt the butter in a frying pan and start frying the onions. When the onion begins to become transparent, 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 will work lean soup with buckwheat.
Fry the onions and carrots over low heat for 5 minutes. If you want dietary buckwheat soup, just simmer the vegetables a little under the lid; you can even use water if your diet does not even allow the use of vegetable oil.
Add carrots and onions to the soup with buckwheat and potatoes. Salt and pepper the soup. Bring to a boil. Put in a bay leaf. Cook for about 5 more minutes. Turn off the fire. Cover with a lid and let it brew.
Serve with greens.
This soup can be cooked with chicken or meat broth. But I cook it exactly as described in the recipe. My family calls it “axe soup” because... I cook it when I have very little time or don’t 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 hadn’t made this delicious soup for a long time.

Bon appetit!

BUCKWHEAT SOUP WITH CHICKEN BROTH

Today I suggest you prepare a completely traditional buckwheat soup for chicken broth. It seems like an absolutely elementary set of products, but even my son, a fussy eater, eats this first thing with great pleasure. Thanks to the onion and carrot frying, the soup looks very appetizing!

Buckwheat soup recipe

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

ready-made chicken broth - 1.5 l.
carrot - 1 pc.
onion - 1 pc.
potatoes - 4 pcs.
raises oil - 1.5 tbsp. l.
buckwheat - 3 tbsp. l.

Prepare buckwheat soup with chicken broth:

Now let’s get started preparing our simple buckwheat soup, the recipe for which is below.
I prefer to prepare chicken broth ahead of time so that I have hot, freshly cooked soup for lunch every day. However, it is not forbidden to prepare soup from scratch. That is, start cooking it with broth. Just take a chicken leg (or a soup set), fill it with cold water, put it on the fire, adding a whole peeled onion and carrot to the pan. Having brought to a boil, reduce the heat and simmer for 10-15 minutes, then add a little salt. When the broth is ready, remove the carrots and onions from it.
While the broth is preparing, start with the vegetables. Peel the onion and cut into cubes; peeled carrots - grate. Place the frying pan on the gas and pour the vegetable mixture into it. oil. Fry the onions and carrots in it (the heat should be medium), for 5-7 minutes - until a pleasant golden color.
Next, you need to add fried vegetables to the prepared boiling broth. After boiling them for 5 minutes, you can add pre-peeled and cut into small cubes potatoes.
We are almost finished preparing buckwheat soup, there is just a little left. Now you need to prepare the buckwheat - carefully sort and rinse hot water. As soon as the potato soup begins to boil, add the cereal. Stir, add salt and cook the food over low heat until the potatoes are soft (15 minutes).
When serving buckwheat soup, you can sprinkle it with chopped dill or parsley. Bon appetit!

Buckwheat soup for children over 1.5 years old

You can replace turkey fillet with chicken fillet or veal.

To prepare buckwheat soup you will need the following products:

turkey fillet 200 grams
onion 1 pc.
medium size potatoes 3 pcs.
chicken egg 1 pc.
carrots 1 pc.
buckwheat
vegetable oil

Preparing buckwheat soup for a child over 1.5 years old:

Wash the turkey fillet and cut into small pieces. The size of the pieces is determined by the age of the child: than smaller baby, those smaller pieces must be. Pour water into the pan in which the soup will be cooked, add the turkey pieces and place on the heat.
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 prefer.
Place the chopped potatoes in the pot where you are cooking the turkey breast.
Now sort out the buckwheat and rinse it until the water becomes clear, ready buckwheat pour into the pan where the potatoes and turkey are cooked. When the water in the pan boils, skim off all the foam and add a little salt.
Then clean onion, wash it and finely cut into cubes. Lightly fry the onion in vegetable oil until transparent. Peel and wash the carrots and grate them fine grater. Add the grated carrots to the onions and fry lightly.
Add the onions and carrots to the pan with the soup after a quarter of an hour from the start of cooking, by which time all the ingredients will be almost ready.
Stir the soup thoroughly, cover the pan with a lid and simmer the soup for three minutes. During this time one egg beat with a whisk or fork.
Then add the beaten egg into the soup, while constantly stirring with a spoon in the pan so that the egg disperses in the soup into thin flakes and does not turn into one lump.
Immediately after this, turn off the heat, cover the pan and let the soup simmer a little. Buckwheat soup for children over 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.,
Onions - 1 pc.,
Bay leaf - 2-3 pcs.,
Bunch of dill - 1 pc.,
Sunflower oil - 2-3 tbsp.,
Salt and seasonings - to taste

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

Cooking method:

For buckwheat soup with meat, you need to prepare the products given in the recipe.
Peel and rinse onions, carrots, potatoes.
Finely chop the onion.
Cut the potatoes into small cubes.
Finely grate the carrots.
Rinse the meat well and cut into strips.
Sort out the buckwheat from debris and rinse.
IN small quantity fry the meat in oil.
Add carrots and onions to the fried meat.
Fry everything together until the vegetables are ready.
Place the prepared roast into a saucepan, add potatoes and buckwheat.
Fill the contents with water, add salt and seasonings.
Boil the soup forty minutes until full readiness cereals and potatoes. Let the soup brew for five to ten minutes.
Serve the finished buckwheat soup with meat, generously sprinkled with herbs.

Recipes for dietary buckwheat soup

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

Dietary buckwheat soup with chicken

Many people like this recipe. It takes no more than an hour to prepare the soup, and during this time you will be quite free. There is no need to constantly stand at the stove. First you need to prepare the buckwheat. In different dietary 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 extremely necessary.

To prepare three servings of soup, you need approximately ¾ cup of dry buckwheat. It is thoroughly washed, and then 1.5 cups of hot boiled water is poured in. The porridge will steep for about 2 hours, and during this time you can prepare the remaining ingredients.

Boneless, skinless chicken breast is placed in a pan and filled with cold water. You need to cook it over medium heat for at least half an hour. At this time, peel and lightly fry the onions and carrots in a frying pan without oil. After complete readiness, you need to remove the chicken from the broth and add the prepared buckwheat porridge and vegetables. While the broth is boiling, the fillet is divided into several small parts and also sent to the pan.

Before serving in the soup, the greens are crumbled. Don't forget to add salt and pepper to taste. Various ready-made seasonings It’s best not to add them, they contain a lot of unnatural components.

Dietary buckwheat soup with mushrooms

Dietary buckwheat soup with mushrooms will please everyone. It's simple perfect combination ingredients. First, prepare buckwheat porridge in the previously described way. Then we proceed to the main part of the work. Absolutely any mushrooms are suitable for this recipe. These 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 onto it. In such a small amount it will not harm the figure, but will help to reveal the taste of the mushrooms.

Mushrooms are fried in a frying pan for no more than 5 minutes. After this, finely chopped onions and carrots are added to them. The mixture needs to 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, it should already be ready by this point.

Now all that remains is to transfer the fried mushrooms into a saucepan, pour boiled water, bring to a boil and add cereal. The soup is ready. All that remains is to add some chopped herbs 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 this recipe is supplemented Brussels sprouts or broccoli.

Making buckwheat soup with vegetables is the easiest way. First, buckwheat porridge is brewed. Potatoes and other vegetables are boiled in a separate pan. IN vegetable broth you need to add salt and other spices. At the end, all the ingredients are combined. Before serving in the soup, the greens are crumbled.

It has long been no secret that it is useful to eat a liquid hot dish at lunch. It could be borscht, cabbage soup or, for example, soups. They are cooked with rice, potatoes, and pearl barley. And lovers of buckwheat porridge can treat themselves to a plate of delicious buckwheat soup. Moreover, you can alternate the options for its preparation - with meat, liver, mushrooms, chicken, or cook dietary soup, without meat, in water or broth. There is no need to talk about the benefits of buckwheat - it is not for nothing that it is introduced into the diet of children, the elderly and people recovering strength after illness. It is low in carbohydrates, but high in protein, fiber, essential amino acids. It is also a rich source of iron. Buckwheat by taste qualities It combines amazingly with many foods - buckwheat soup is cooked with milk and sugar, with meat, fish, mushrooms, vegetables, offal and even fruit.

Buckwheat soup - food preparation

Buckwheat does not require special preparation before heat treatment. Before adding to the soup, you just need to sort out the cereal and rinse it. Used for soup whole grains, and a chop. You just need to take into account that the chaff boils faster, so it is added to the soup later than the egg. About ten minutes after the potatoes were added.

Buckwheat soup - best recipes

Recipe 1: Buckwheat soup with meat

How can a soup with meat be tasteless, and even with buckwheat? Of course not. Therefore, we measure necessary ingredients and prepare lunch. For soup, use clean pulp or meat on the bone - any will do. You can pre-fry it in a frying pan until crusty, it turns out even tastier. Some people may be confused by the garlic present in the recipe. Believe me, it only enriches the taste and gives it piquancy. But if you don't like garlic in your soup, of course, you don't have to add it. The ingredients are indicated for 3.5 liters of water.

Ingredients: 500-600g of meat, 4-5 medium potatoes, 2 onions, a couple of cloves of garlic, 1 carrot, 150 g of buckwheat, salt, bay leaf, pepper, vegetable oil.

Cooking method

Let the meat cook. Let it simmer for 1-1.5 hours to become soft. While it's cooking, you can work on the other ingredients.

Heat the buckwheat in a frying pan without oil. Peel the potatoes, cut into cubes. Fry coarsely grated carrots and finely chopped onions.

Place potatoes into the boiling broth with meat; when the liquid boils, add buckwheat and cook for about ten minutes. Salt the soup and add fried carrots and onions. Leave to cook until done. At the end, add pepper, add a couple of bay leaves, and squeeze out the garlic. Let it simmer just a little and turn it off, leaving the soup to infuse on the stove. You can chop the greens into a plate.

Recipe 2: Buckwheat soup with liver

Buckwheat itself is rich in iron, and when combined with liver, it simply forms a storehouse of ferrum. And, by the way, it turns out delicious. Any liver is suitable for the soup - chicken, pork or beef. If not specified in the recipe, it is cut into pieces of arbitrary sizes, some like them smaller, some like them larger. There are two recipes for buckwheat soup with liver - in one case, it is placed raw in boiling water, in the second, it is first fried with vegetables. Choose a cooking method to suit your taste. The ingredients are indicated for 2 liters of water.

Ingredients (1 option): 0.3-0.4 kg of liver, 4 medium potatoes, ½ cup buckwheat, 2 medium onions, bay leaf - 1-2 leaves, salt, pepper, sour cream to taste in a plate, a bunch of fresh dill.

Cooking method

Boil water, add liver. As soon as the water boils again, skim off the foam and add buckwheat and chopped potatoes. After five minutes - finely chopped raw onion. Add spices and salt, cook until the liver and potatoes are tender. Serve with sour cream, sprinkled with dill.

Ingredients (Option 2): 0.3-0.4 kg of liver, 4 potatoes, ½ cup buckwheat, 1 carrot and onion, a couple of tablespoons wheat flour, herbs and spices to taste, vegetable oil for frying.

Cooking method:

Steam the buckwheat for five minutes (pour boiling water over it), drain the water. Pour water over buckwheat and potatoes cut into small cubes and place on the stove.

While the water is boiling, cut the liver into small cubes, mix with flour and fry. Chop the onion, grate the carrots and transfer to the liver, continuing to sauté.

Place fried vegetables and liver in boiling water with buckwheat and potatoes. Salt the liquid, add spices as desired ( ground pepper, bay leaves) and cook until tender. Sprinkle the soup in a bowl with herbs.

Recipe 3: Buckwheat soup with mushrooms

It would seem completely different products- buckwheat and mushrooms, but how interesting they are combined in the soup! It cooks quickly because... the ingredients do not require long-term heat treatment. Can be used dried, frozen or fresh mushrooms. Dried (50-70g) do not forget to soak for an hour first. And the water in which they were soaked is also added to the pan for more flavor. Well, like any soup with mushrooms, it is best served with sour cream. The quantity of products is indicated for 2 liters of water.

Ingredients: 300 fresh mushrooms, 1 onion, carrot and tomato (or a couple of spoons of tomato paste), two or three medium potatoes, ½ cup of buckwheat (a little more if you like thicker soup), sour cream, herbs, vegetable oil, spices and, of course , salt.

Cooking method

Put water to boil. In order not to waste time, it is worth focusing on other products. Peel the vegetables, rinse the buckwheat. Cut the potatoes into strips or small slices. Chop the onion and coarsely grate the carrots. Cut the mushrooms into slices.

Heat oil in a frying pan, fry the onion, add the mushrooms, continuing to fry until they release their juice. Carrots and tomatoes are placed next in the pan in turn. Pre-prepare the tomatoes - scald with boiling water, remove the skin and chop. You can use tomato paste, or better quality tomato sauce or homemade preparations - mild adjika or crushed tomatoes and peppers. Mix the mixture in a frying pan and simmer and fry until the liquid evaporates.

So the water in the pan began to boil. Throw in potatoes and buckwheat, and ten minutes later fry with tomatoes and mushrooms. The soup, as expected, must be salted, pepper and other spices (optional) added and cooked until tender. During this time, the potatoes and buckwheat will become completely soft, and the soup will reach the desired consistency in thickness. Then it is poured into plates and the taste is enjoyed.

To make buckwheat soup lighter and more transparent, at the beginning of cooking you need to add a whole peeled onion, and at the end of cooking, remove it from the pan.

To make the soup less fatty, carrots and onions can be added raw, without frying.

The best part is that you almost always have the ingredients for this dish at home. And during Lent you cook it in vegetable oil. And if you simmer the vegetables just a little in a frying pan, and not fry them, you get dietary buckwheat soup. And on regular days, you can use butter. Then you will get a more satisfying first course. Now let's move on to how to cook buckwheat soup.

Ingredients:

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

Preparation:

Bon appetit!

Buckwheat soup is undeservedly a rare guest on tables. However, it can serve as an alternative for boring first courses. The soup will diversify the menu and tidy up your figure after a long winter.

When preparing buckwheat soup, keep in mind that the grain increases greatly in size. Therefore, choose a recipe and strictly follow the indicated proportions.

Buckwheat is rich in carbohydrates and will give you a feeling of fullness for a long time. Suitable in the morning or for lunch. It is better not to eat soup for dinner. It will be difficult for the body to cope with carbohydrates in the evening and instead of a “weight loss” effect, the opposite may occur.

It's simple, but very tasty dish will conquer the whole family. It will satisfy the husband, interest the children and free up time.

Cooking buckwheat soup is simple and does not take much time. In addition, you probably have all the products at home.

For the soup you will need:

chicken meat – 500 g;
potatoes - 4 pieces;
onion – 1 piece;
carrot – 1 piece;
buckwheat – 150 gr;
sunflower oil – 3 tablespoons;
salt;
black pepper;
bay leaf – 2 leaves;
water.

Cooking method:

Rinse the meat (any part of the chicken), put it in a saucepan and cover with cold water.
Bring to a boil over high heat. Reduce, add bay leaf and pepper. Cook for 30-40 minutes.
Peel and wash the potatoes. Cut into bars or cubes, as you prefer.
Peel the onion, wash and finely chop.
Peel the carrots and grate them.
Heat the oil in a frying pan and fry the carrots and onions until beautifully golden brown.
Wash the buckwheat in cool water and dry in a dry frying pan.
Remove the meat from the broth, cool and cut into pieces.
Add chopped potatoes, onions and carrots to the saucepan with broth. Cook for 5-10 minutes.
Pour buckwheat into a saucepan and cook for 15 minutes until the buckwheat is cooked. Add salt and pepper.

Buckwheat soup with chicken broth and egg

You can also cook buckwheat soup using meat broth. Often, after boiling chicken, for example for a salad, there is a whole pot of broth left over. It can be frozen and used to make soups. Not only buckwheat, as in our case, but also for any.

For the soup you will need:

potatoes – 2 pieces;
carrot – 1 piece;
onion – 1 piece;
buckwheat – half a glass;
chicken broth - 1.5 liters;
sunflower oil;
eggs – 2 pieces;
dried dill;
salt;
allspice.

How to cook:

Bring the chicken broth to a boil.
Prepare the potatoes: peel, wash and cut. Pour into boiling broth.
Wash the buckwheat in cold water and add to the broth. Cook with potatoes for 15 minutes.
Finely chop the onion and fry in oil until transparent.
Grate the washed and peeled carrots and add to the onions. Fry until the carrots are soft.
Add fried vegetables to the soup. Add spices and cook until food is cooked.
Boil the eggs, cut into cubes and add to ready soup.

Buckwheat soup with beef

Buckwheat soup with meat will require a little more time to prepare. To make the meat soft and tender, cook it for an hour.

For the soup you will need:

beef – 500 gr;
buckwheat – 80 gr;
potatoes - 2 pieces;
onion – 1 piece;
carrot – 1 piece;
vegetable oil;
fresh parsley - a small bunch;
salt;
pepper.

How to cook:

Wash the meat, remove tendons and films. Cut into small pieces. Fill with water and boil over low heat.
Peel the potatoes, wash them, cut them into pieces and add them to the broth when the meat is almost ready.
Finely chop the peeled onion. Grate the carrots. Fry everything together in oil.
Place vegetables in a saucepan. Next, send the washed buckwheat.
Boil the soup until done. A couple of minutes before cooking, add chopped parsley and spices.
Remove the pot of soup from the heat and let sit.
Serve the soup with sour cream.

Dietary buckwheat soup with mushrooms

Delicious buckwheat soup can be cooked without meat. Calorie content ready-made dish will be lower than in recipes using meat, and the taste will be no worse.

The recipe for buckwheat soup will be useful to everyone who monitors the diet of their household and cooks delicious and useful first dishes. 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.

Classic recipe

Buckwheat soup is considered 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, soup chicken 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 leaf. You can squeeze it for flavor fresh garlic and a large bunch of greenery. 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 carcass poultry and pre-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 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 salad from fresh vegetables. It goes very tasty with sour cream and horseradish, which can be spread directly on bread.

Diet recipe

Buckwheat soup will be wonderful 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 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.

The soup should be served by first kneading. 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 obtained if you add it to soup processed cheese. For this you will need delicious cheese, like Hochland, but not 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 unnecessary flavor. in this case bitterness, 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 natural casing. The dish is prepared at a quick fix, total time 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.