Buckwheat soup with meat. Thick buckwheat soup with meat

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 Lenten 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 prepare it for 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!

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, with broth or dietary 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 prepare 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, then 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.

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)
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 pc.
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 photos

Now I’m telling you how to prepare buckwheat soup according to my recipe.

Pour the meat cold water, put 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 onions, carrots and peppers in a saucepan and lightly fry in 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

Proteins – 3 g
Fats – 2 g
Carbohydrates – 5 g

Bon appetit, friends! =)

Best regards, Natalie Lissi

If you are planning to cook something delicious and at the same time... useful first dish, then try buckwheat soup. Perhaps everyone knows how healthy buckwheat is. After all, it is a complex natural carbohydrate, and, nevertheless, buckwheat porridge is recommended even for people suffering from diabetes. This is no coincidence. Having a short glycemic index, buckwheat does not affect the increase in blood sugar levels, and at the same time gives you all the necessary minerals and substances. Porridge is good to eat pure form Seasoned with a little oil, it is useful to make pancakes from it, include it in sausages (the famous blood meal cannot do without the addition of buckwheat), and, of course, first courses are cooked with buckwheat.

If you stick healthy eating, you can easily cook a light low-fat soup without frying, for men - with beef or fatty pork, for kids - with chicken, and you can also cook gourmet dish with salmon. Experiment and enjoy your food together great benefit!

Buckwheat soup - preparing food and dishes

So, let's prepare the buckwheat before use. To do this, you need to sort it out - in the cereal you often come across black, unhulled buckwheat, which will spoil both the appearance of the dish and the taste if it gets into our spoon. After this, rinse and dry the cereal. Many chefs recommend calcining the porridge in a dry frying pan before adding it to the soup - this is quick and quite easy. simple procedure will make buckwheat soup more flavorful.

Also prepare a four-quart saucepan, a cutting board, a knife, a carrot grater and a container of water where you will wash some of the ingredients. And now - let's get to work!

Buckwheat soup recipes:

Recipe 1: Buckwheat soup

Without exaggeration, this dish can be called both “dietary” and “diabetic.” You can eat it as long as you follow the plan. low calorie diet, also do not be afraid to consume buckwheat soup if you have heart disease and gastrointestinal disorders. Light, flavorful and healthy, this soup will give you strength and at the same time give you very few calories!

Required ingredients:

Pure water (filtered or mineral) 3 liters
2 medium size potatoes
Buckwheat 250 grams
2 medium sized carrots
1 large onion
Garlic
Sunflower oil for frying vegetables
Salt, ground pepper
Fresh parsley

Cooking method:

Fill the pan with water and place it on the fire.
Peel and cut the potatoes and place the cubes in the pan.
As soon as the water boils, reduce the heat, add buckwheat, salt and cover with a lid.
Let's prepare a light fry. If you want to end up low-fat dish, then you don’t have to fry the vegetables in a frying pan, but add them raw to the soup. Grease a dry frying pan with oil and place on fire. Peel and cut onion, then put it in a frying pan to sauté. Wash and grate the carrots, and then add to the onions. Fry the vegetables for about seven to eight minutes until cooked through golden color.
10 minutes after you add the buckwheat, add the frying mixture to the soup.
Wash the parsley and chop finely. Remove the husks from the garlic and squeeze it through a press into the pan, add the greens there too. Cover the buckwheat soup with a lid, and after two minutes remove it from the heat.

Recipe 2: Buckwheat soup with chicken

This dish will also not be greasy, and it will not contain many calories. Children love buckwheat and chicken soup the most. You can take any parts of the chicken - thighs, legs, wings, but we will take chicken fillet.

Required ingredients:

Chicken fillet 300 grams
Water 3 liters
Buckwheat 150 grams
Potatoes 2 small pieces
1 medium sized carrot
Onion medium 1 piece
Sunflower oil for frying
Fresh parsley

Cooking method:

Fill the pan with water and put it on the fire.
Wash the chicken fillet, remove the films and cut into small pieces. Heat a frying pan, grease it with a small amount of oil using a silicone brush and place the chicken on it. Add salt and fry, uncovered, for about 10 minutes.
Wash the potatoes, peel them and cut into small cubes. Add to the pan after the water boils.
As soon as the chicken is fried, add it to the potatoes along with buckwheat, add salt, reduce the heat and cover with a lid.
Let's prepare the frying. To do this, you need to remove the skin from the onion and chop it as finely as possible. After this, put the onion to fry in a greased frying pan. sunflower oil. Wash and grate the carrots thoroughly, and then add to the onion. Fry the vegetable mixture for about eight minutes, stirring, until golden brown.
After 10 minutes of adding the buckwheat to the soup, add the frying.
Wash the parsley and chop it with a knife. Add to soup and remove after two minutes ready dish from the fire.

Recipe 3: Soup with buckwheat and mushrooms

A very simple dish that turns out delicious with an incredible aroma - this is mushroom soup with buckwheat. Ideally, use forest mushrooms - porcini, boletus, boletus, but not every housewife will find them on the market. In this case, make do with champignons. When buying mushrooms, pay attention to what color they are under the cap: fresh champignon pure white, stale mushroom - black. To make your soup rich in color, use green parsley instead of traditional parsley. fresh spinach.

Required ingredients:

Mushrooms 300 grams
Clean water 3 liters
Buckwheat 150 grams
Medium size potatoes 2 pieces
1 medium sized onion
Fresh spinach

Cooking method:

Fill the pan with water and put it on fire.
Rinse the mushrooms well under running water, then finely chop and place in water.
Peel the potatoes and finely cut them into cubes, add them to the mushrooms and add salt to the water. As soon as the water in the pan boils, reduce the heat and cover the container with a lid.
Place the buckwheat into the pan.
Fry the onion. To do this, peel it, finely chop it, and then fry it in a greased frying pan for five minutes. Add to soup.
After 10 minutes, add finely chopped spinach to the soup and turn off the heat after a couple of minutes.

Recipe 4: Soup with buckwheat and salmon

Let’s immediately say that buckwheat soup is delicious with any combination of red lightly salted fish, be it salmon, trout, chum salmon or pink salmon. You will need fish fillet, so first remove all the bones from the meat and remove the skin. you can use smoked fish, raw, or fry it before adding it to the soup.

Required ingredients:

Lightly salted red fish 300 grams
Clean water 3 liters
Buckwheat 150 grams
Potatoes 2 medium size
1 medium sized onion
1 medium carrot
Sunflower oil for frying
Dill

Cooking method:

Pour water into a saucepan and place it on the fire.
Add peeled and finely chopped potatoes to the water that has not boiled.
As soon as the water boils, place the fish and buckwheat cut into pieces into the pan. Reduce the heat, add salt, then cover the pan with a lid.
Prepare fried onions and carrots. Peel the onion by removing the skin and finely chop it. Wash the carrots thoroughly, then grate. Heat a frying pan, grease it with oil using a silicone brush, add the onion and saute it for about four minutes, then add the carrots. Fry the vegetables for about 7-8 minutes, then turn off the heat and add the frying to the soup.
The dill needs to be washed and finely chopped. Add it to the soup 5 minutes after adding the roast. After two minutes, turn off the heat.

Recipe 5: Soup with buckwheat and pork

Rich hearty dish, - this is how buckwheat soup will turn out if you cook it with meat. Use less fatty pork varieties. In addition, you can also cook this first course with beef.

Required ingredients:

Water 3 liters
Meat 300 grams
Buckwheat 150 grams
Small potatoes 2 pieces
Onion 1 piece medium size
Sunflower oil (for frying onions)
Parsley dill

Cooking method:

Fill a saucepan with water and place it on the fire.
Wash the meat well, cut into small cubes and add to the pan. As soon as the water boils, skim off the foam, reduce the heat, add salt to the water and cover the pan with a lid. Boil the meat for low heat about an hour.
Peel the potatoes and generally put them in water an hour after it has boiled. Add buckwheat to the pan.
Finely chop the onion and place it in a frying pan greased with oil.
Remove the potatoes from the pan, mash them into a puree and return them together with fried onions.
Wash and cut the dill. Add to the buckwheat soup five minutes after adding the onion. After 2 minutes, remove the finished dish from the heat.

Don't go overboard with buckwheat. optimal quantity for a 4 liter pan - 150-200 grams, otherwise you will have delicious soup with buckwheat you will get something mushy.
If you want to cook soup with buckwheat and fish, then do not use white fish. Red fish goes best with buckwheat.
If you cook soup with buckwheat and chicken, then you can also make this dish with meatballs. Mix minced chicken with chopped onion, salt and roll into small meatballs with your hands. Place them in boiling water along with the buckwheat.
Parsley in buckwheat soup will give an extraordinary aroma, spinach will give a beautiful saturated color.
When the water in the pan boils, add a couple of dried bay leaves to the water, this will make the soup even more flavorful.

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 over low heat at a low simmer.
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

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 chicken legs for the soup, removing the skin from them. 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 onions, carrots and peppers in a saucepan and lightly fry in 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 is ready!
When serving, garnish with fresh herbs.

Calorie content of buckwheat soup in 100 grams – 50 kcal

Delicious and simple buckwheat 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 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:

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 with 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 chicken bouillon- 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 it chicken leg(or soup set), fill it with cold water, put on 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 fire.
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 peel the onions, rinse them and finely chop them 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 ingredients.

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 porridge, 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.