Mushroom umbrella cooking in batter. Incredibly delicious mushrooms Umbrellas in batter. Recipe. Step by step process

If you are planning to prepare a tasty and at the same time healthy first course, then take buckwheat soup into your arsenal. 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 low glycemic index, buckwheat porridge will not increase blood sugar levels, and at the same time provides you with all the necessary minerals and substances. It is useful to eat porridge in its pure form, seasoned with a little butter, it is useful to make pancakes out of it, to 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 adhere to a healthy diet, 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 prepare a delicious dish with salmon. Experiment and get great benefits from food along with the pleasure!

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 quick and fairly simple procedure will make the 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 if you follow a low-calorie eating plan, and don’t be afraid to eat buckwheat soup if you have heart disease or 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 with a 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 chop the onions, then place them in a frying pan. Wash and grate the carrots, and then add to the onions. Fry the vegetables for about seven to eight minutes until they turn golden brown.
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 frying pan greased with 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 the soup and after two minutes remove the finished dish from the heat.

Recipe 3: Soup with buckwheat and mushrooms

A very simple dish that turns out delicious with an incredible aroma 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: a fresh champignon is pure white, a stale mushroom is black. To make your soup rich in color, use green fresh spinach instead of traditional parsley.

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 fish, 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

A rich, satisfying dish - this is what buckwheat soup will turn out like 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. Cook the meat over low heat for 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 add them back along with the 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.

Do not “overdo” using buckwheat, the optimal amount for a 4-liter pan is 150-200 grams, otherwise you will end up with something mushy instead of a delicious soup with buckwheat.
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, add salt and roll into small meatballs with your hands. Place them in boiling water along with the buckwheat.
Parsley in soup with buckwheat will give an extraordinary aroma, spinach will give a beautiful rich 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.

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 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, despite its ease of preparation and benefits, is an infrequent guest on tables. But this first course can be an excellent and healthy alternative to long-bored soups. Buckwheat soup can be made more rich or very light and low in calories. There are a huge number of recipes with the addition of various ingredients. The article presents recipes for its preparation, which can diversify your diet.

If you are planning to prepare a tasty and at the same time healthy first course, then take buckwheat soup into your arsenal. 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 low glycemic index, buckwheat porridge does not affect the increase in blood sugar levels, and at the same time provides you with all the necessary minerals and substances. It is useful to eat porridge in its pure form, seasoned with a little butter, it is useful to make pancakes out of it, to 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 adhere to a healthy diet, 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 prepare a delicious dish with salmon. Experiment, get great benefits from food along with the pleasure!

Buckwheat soup - delicious recipes

Buckwheat soup with pork

Ingredients:

Pork - 700 g.
Buckwheat - 1 glass
Carrots - 2 pcs.,
Garlic - 5 teeth,
Parsley - 1 bunch
Dill - 1 bunch
Vegetable oil for frying
Vinegar - 1 tbsp. l.
Grated horseradish - 1 tbsp. l.
Salt, pepper to taste

Preparation:

Cut the pork into large cubes. Cook the broth. When cooking, add 1 tbsp. l. vinegar - the meat will become softer and tastier. Cook for 1 hour. While the meat is cooking, rinse the buckwheat, drain excess liquid and fry in a frying pan without a lid and without oil. Finely chop the garlic and herbs and fry them in a large amount of vegetable oil. Peel the carrots and cut into slices. Add up to 2 liters of water to the pan. Then add cereal and carrots. Salt and pepper to taste. Let it boil for 15 minutes. If necessary, add water again. Then add the contents of the frying pan, a spoonful of horseradish to the soup, and stir. Let the dish boil, cover with a lid, turn off the heat, and let simmer for another 15 minutes.

Russian buckwheat soup

Ingredients:

1 liter of meat broth,
3 potato tubers,
1 head of onion,
50 g buckwheat,
60 g butter,
1 bunch of parsley,
1 bunch of dill,
sour cream,
salt to taste.

Preparation:

Fry the cereal in a dry frying pan, then boil until half cooked in the broth. Finely chop the onion, lightly fry in oil with potato slices. Place in the broth, then cook until the cereal and potatoes are ready. Add parsley and dill and cook for another 5-7 minutes. Serve hot with croutons and sour cream.

Buckwheat soup with vegetables - the easiest way

Ingredients:

½ cup buckwheat
2 liters of water
1 carrot
2 potatoes
herbs and salt to taste

Preparation:

Rinse the cereal in cold water. Peel the carrots, grate them on a fine grater, cut the peeled potatoes into cubes. Put the water on fire. After boiling, add buckwheat and vegetables. When the water boils again, reduce the heat, add salt and cook until tender. Sprinkle with herbs.

Buckwheat soup with chicken

Ingredients:

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

Preparation:

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

Now fry the cereal in a frying pan for about 10 minutes, add it to the soup. Stir, then put our soup on low heat. Chop the greens and add them when the soup is almost ready.

Buckwheat soup with mushrooms

Ingredients:

100 g buckwheat
400 g boletus
4 potatoes
1 carrot
100 g sour cream
parsley
ground black pepper and salt to taste

Preparation:

Cut the prepared washed mushrooms into small pieces, then cook for 40 minutes after boiling, skimming off the foam. Add some salt. Add carrots and buckwheat cut into slices, after another 5 minutes add potato cubes. Cook until done. Sprinkle the food in plates with chopped herbs and season with pepper. Serve with sour cream.

Buckwheat soup - dietary recipe

The combination of liver and buckwheat is beneficial for pregnant women, nursing mothers, weakened people and babies. Buckwheat soup with liver can provide the human body with a huge dose of iron.

The recipe for a dietary dish suggests using pork, beef or chicken liver.

Ingredients:

450 g liver;
290 g potatoes;
110 g buckwheat;
120 g onions;
3 pcs. bay leaf;
7 g salt;
5 g dill.

Preparation:

Pour 2 liters of water into a container. Wash the liver, cut into small pieces. Place in a saucepan with water. Place on medium heat. Remove the film from the water before it boils. Cook the liver for 10 minutes. Rinse the buckwheat. then pour into the pan with the liver. Peel the potatoes. Grind into strips. Add to ingredients. Peel the onion and chop it. Pour into food. Add salt, bay leaf. Cook the first chicken dish until done. Before serving, sprinkle the dish with chopped dill.

Tomato soup with buckwheat

Ingredients:

1 boiled bag of buckwheat (80 g)
5 tomatoes
100 ml tomato juice
1 onion
2 carrots
2 tbsp. spoons of vegetable oil
Greenery

Preparation:

Pour boiling water over the cereal and cook for 12-15 minutes until tender. Scald the tomatoes, peel them, then cut them into cubes. Fry the peeled onions in oil for 2 minutes. Add prepared tomatoes and finely grated carrots, pour in tomato juice, simmer for 7-8 minutes. Dilute with boiling water to the desired concentration, bring to a boil, add salt, add prepared buckwheat and chopped herbs and remove from heat after 1-2 minutes.

How to cook buckwheat soup in a slow cooker

Buckwheat and potato soup recipe

Unusual and quick soup.

For six servings you need:

bulb,
carrot,
a glass of buckwheat,
2 potatoes,
2 bay leaves,
one and a half liters of water,
salt,
pepper,
2 tablespoons vegetable oil,
a tablespoon of dried parsley.

Preparation:

Finely chop the onion and carrot.
Turn on the multicooker.
Fry the onions and carrots in vegetable oil in the “baking” mode. Fry for about 10 minutes.
Cut the potatoes into cubes.
Add buckwheat to the onions and carrots, mix everything. Fry everything together for 5 minutes. Add potatoes.
Close the lid and fry for 10 minutes.
Turn off baking mode.
Salt everything, add pepper, dried parsley and bay leaf. Pour in water or, if available, broth. Turn on the “stew” or “soup” mode and cook for about an hour.

Buckwheat soup with meat

Ingredients (5-6 servings):

500 g pork
50 g lard
1 cup buckwheat
1 onion
1 carrot
Bay leaf
black peppercorns and salt to taste
dill greens

Preparation:

Wash the pork and cut into strips.
Place pieces of lard into a bowl and turn on the “Fry” program for 20 minutes.
When the lard has melted, put finely chopped onion, grated carrots and pork into the bowl. Fry, stirring.
At the end of the program, add buckwheat, pour 1.5 liters of water, add salt and pepper and turn on the “Russian oven” program for 1 hour.
Sprinkle the finished first course with dill.

Buckwheat soup with meatballs

Ingredients:

300 g minced meat,
3 potatoes,
1 carrot,
4−5 cauliflower florets,
3 tbsp. l. buckwheat,
1 onion, salt.

Preparation:

Salt the minced meat, add finely chopped onion to it if desired, mix well, beat, and form into balls the size of a walnut.
Peel the potatoes, carrots, cut the potatoes into slices, carrots can be cut into cubes or grated.
Wash the cauliflower and separate it into heads.
Place potatoes, meatballs, onions, carrots, cauliflower and washed buckwheat into a slow cooker.
Add salt and pour water to the middle of the multicooker bowl. Close the lid, set the “Soup” or “Stew” mode for 1 hour. When serving, you can add a piece of butter to the finished soup.

Buckwheat soup with chicken and herbs

Products

Chicken breasts or thighs: 400 g.
Small potatoes: 5 pcs.
Carrots: 1−2 pcs.
Buckwheat: 1 cup.
Water: 2.5−3 l.
Green onions: 3−4 pcs.
Chopped parsley: 1 tsp. per serving.
Salt: ⅓-½ tsp.

How to cook:

Rinse the chicken meat. Cut the breast into large pieces.
Rinse the buckwheat.
Cut the potatoes into cubes.
Coarsely grate the carrots.
Place meat and vegetables in a slow cooker, add water.
Add salt. Cook the soup in STEW mode for 90 minutes. Finely chop the green onions and parsley and sprinkle generously over the soup before serving.

Buckwheat soup with chicken is quite simple to prepare. Choose the most suitable recipe for yourself. Delight your household with new dishes. Create the perfect soup. Add your favorite seasonings. Bon appetit!

Simple and delicious soup recipes for every day

Use a simple and accessible step-by-step recipe for many people’s favorite buckwheat soup with chicken broth - see detailed photo and video instructions.

1 hour 30 minutes

102 kcal

5/5 (1)

It's hard to imagine a full meal without a first course. It is tasty and healthy, and in the winter season the first dish also warms you up. Shchi, borscht, rassolnik and all kinds of soups are an integral part of our culinary culture. Soups can be cold and hot, there are light, dietary and rich in meat broth. They are cooked with pearl barley, millet, peas, rice and potatoes.

My family's favorite cereal is buckwheat. It is low in calories, and at the same time contains a lot of protein, iron and essential amino acids. Buckwheat goes well with milk, fish, vegetables, mushrooms and meat. Therefore, today I will tell you how to cook buckwheat soup with meat. The choice of meat is yours. This is a simple and at the same time satisfying first course.

To prepare you will need:

cutting board;
deep saucepan;

pan;
hob.

Ingredients:

Making soup

The recipe allows you to use different meats, but we will cook buckwheat soup with chicken. We will need a saucepan of at least 3 liters.

Take a chicken leg (if large, then one, if small, then two), wash it and fill it with two liters of water.
Add salt, bay leaf, garlic clove and allspice to the water. Place on low heat and cook for about 50 minutes. In order for the broth to be transparent, it is necessary to remove the resulting foam during boiling.
While the broth is cooking, finely chop the onion and grate the carrots.
Place the frying pan on the fire, add vegetable oil and chopped onions and carrots. Fry the onion until transparent and the carrots until they become soft.
Cut the potatoes into wedges or cubes, as you prefer.
Now you need to prepare the buckwheat. If necessary, sort it out and then rinse with cold water. If suddenly you don’t like buckwheat, or you don’t have it on hand, use a wonderful recipe or.
After 40-50 minutes, remove the chicken legs from the finished broth, remove the skin and remove the bones.
Put the meat back into the pan, add buckwheat and chopped potatoes.
After 20 minutes, the potatoes are ready, and we add fried onions and carrots to the broth.
Five minutes before removing the soup from the heat, add the herbs.

The soup is served hot, sprinkled with herbs. Or you can add sour cream - then the buckwheat soup with meat will acquire a pleasant creamy flavor.

To keep the broth beautiful and transparent, do not forget to remove the foam while cooking the meat. If you missed it, and the broth boiled, and the foam settled in ugly flakes, cool the finished broth and strain.
Buckwheat can be pre-fried - this will further reveal the taste of buckwheat and give the first dish an additional aroma.
Mushroom lovers can safely add them to this soup and thereby diversify it.
If you want a more dietary version of buckwheat soup, then put a whole onion in the soup, and throw it away after preparing the soup. Don’t fry the carrots either, but add grated raw ones. Replace fatty meat with chicken breast or turkey fillet.
When preparing soup with buckwheat, remember that it greatly increases in volume during cooking. Maintain proportions.
Buckwheat cooks faster. Add it 10 minutes before the end of cooking.

Video recipe for buckwheat soup

We invite you to watch a video recipe for buckwheat soup, where chicken and chicken hearts are used to prepare the broth base.

Buckwheat soup is a dish mainly of Russian cuisine. While such dishes can still be found in Chinese and Japanese cuisines, in Europe buckwheat is practically not used in cooking for soups, preferring to add it to warm salads.

Buckwheat soups are cooked with both whole and crushed buckwheat. When using crushed, the cooking process is faster.

The origins of recipes for soups with buckwheat go back to ancient times. If the peasants prepared such soups mainly for meatless soups, then for the boyars and tsars they were cooked in meat broths.

The taste of buckwheat itself makes it possible to use a wide range of ingredients in soups, making it either mild or savory.

Such soups are not only tasty, but very healthy. Buckwheat contains a huge amount of active biological substances and microelements necessary for the body.

How to cook buckwheat soup - 15 varieties

This classic chicken soup is prepared from not very expensive ingredients, the technology is not complicated, and the taste is excellent.

Ingredients:

Chicken - 1.75 kg.
Buckwheat - 0.25 kg.
Carrots - 1 pc.
Parsley - bunch
Potatoes - 5 pcs.
Bay leaf - 2 pcs.
Small onion - 2 pcs.
Peppercorns - 4 pcs.

Preparation:

Prepare chicken broth - cook for about 40 minutes.

Fry the buckwheat.

Separate the meat from the bones, return it to the soup and add buckwheat. Put on fire. After 10 min. add diced potatoes, fried onions and carrots, cook until the cereals and potatoes are ready. Before finishing, add bay leaf and spices.

Serve with chopped parsley.

This simple, low-ingredient, but delicious soup is often prepared during Lent.

Ingredients:

Salt, spices - according to preference
Buckwheat - 1 cup
Carrots - 2 pcs.
Parsley - bunch
Potatoes - 3 pcs.
Bay leaf - 1 pc.
Garlic - 1 clove
Small onion - 2 pcs.
Fresh or dried greens - as per preference
Vegetable oil - 30 ml.

Preparation:

Rinse the buckwheat. Place a bay leaf in a saucepan with 2 liters of water and put on fire.

Chop the potatoes into small pieces. Place in boiling broth along with buckwheat.

Grate the carrots and sauté for 5 minutes. Place in a saucepan.

Cook until potatoes and cereals are ready. Before serving, add the garlic, passed through a press.

The taste of the soup according to this recipe is very dependent on the type of meat, which each housewife can choose according to her preference.

Ingredients:

Salt, spices - according to preference
Meat on the bone - 0.5 kg.
Buckwheat - 0.1 kg.
Carrots - 1 pc.
Potatoes - 4 pcs.
Bay leaf - 1 pc.
Garlic - 2 cloves
Onion - 1 pc.
Vegetable oil - 50 ml.

Preparation:

The soup has a very delicate texture with a harmonious combination of the sweetish taste of cauliflower and buckwheat.

Ingredients:

Olive oil - 50 ml.
Shallots - 4 pcs.
Garlic - 2 cloves
Bay leaf - 2 pcs.
Green buckwheat - 50 gr.
Buckwheat - 100 gr.
Cauliflower inflorescence heads - 0.3 kg.
Dry white wine - 150 ml.
Cayenne pepper - ¼ teaspoon
Cashew nuts - 3 tablespoons
Vegetable broth - 1.5 l.
Lemon juice - 2 teaspoons
Paprika - ½ teaspoon
Spicy tomato sauce - 50 ml.
Chopped cumin leaves - 1 teaspoon
Heavy cream - 100 ml.
Salt - by preference.

Preparation:

Separate a tablespoon of cabbage inflorescences into flowers, fry until golden brown, add green buckwheat, tomato sauce, simmer over low heat for 5 minutes.

Onion, garlic - finely chop. Fry the onion with cumin leaves until golden brown. Add cashew nuts, cabbage inflorescences, cayenne pepper, pour in the wine and cook until half the liquid has evaporated.

Boil the buckwheat separately, combine it with cabbage and nuts, and blend.

Bring the broth to a boil, add the pancake mixture, pour in the cream and simmer over low heat for 5 minutes.

When serving, garnish with fried cabbage in sauce.

Ingredients:

Salt, spices - according to preference
Vegetable broth - 2 l.
Buckwheat - 0.1 kg.
Carrots - 1 pc.
Parsley - bunch
Potatoes - 0.25 kg.
Bay leaf - 4 pcs.
Garlic - 2 cloves
Onion - 1 pc.
Fresh greens - by preference
Vegetable oil - 30 ml.

Preparation:

Heat the buckwheat in a frying pan without oil.

Place a bay leaf in a saucepan with broth and put on fire.

Cut the potatoes into small cubes. Place in broth. Boil for 5 minutes. and introduce buckwheat.

Grate the carrots, chop the onion into small pieces, sauté for 5 minutes. Place in a saucepan.

Cook until potatoes and cereals are ready. After removing from heat, add the garlic passed through a press.

When serving, garnish with chopped herbs.

This soup will appeal to those who prefer delicate soups made from poultry by-products.

Ingredients:

2 chicken backs
1 chicken breast
Chicken hearts - 10 pcs.
Celery stalk - 2 pcs.
Carrots - 1 pc.
Water - 3.5 l.
Onion - 1 pc.
Butter - 50 gr.
Olive oil - 20 ml.
Tomatoes - 2 pcs.
Garlic - 6 cloves
Buckwheat - 120 gr.
Dill, cilantro, green onion - optional
Allspice peas, cloves, salt - as per preference.

Preparation:

Cook broth from chicken with the addition of bay leaf, cloves, and allspice.

Fry the hearts in hot oil. Add chopped onion, add broth and simmer until soft.

Boil buckwheat separately.

Saute chopped carrots, celery, onions.

Chop the garlic and chili, chop the tomatoes. Grind in a mixer.

Add fried buckwheat, hearts, adjika, chicken fillet cut into 1 cm cubes into the soup, bring to a boil, cook until the chicken is ready and leave for 10 minutes.

When serving, decorate with greens.

If you use cattle meat instead of chicken fillet, the soup will be richer, with a more distinct meat taste.

Ingredients:

Salt, spices - according to preference
Water - 2 l.
Chicken fillet - 1 pc.
Buckwheat - 0.1 kg.
Carrots - 1 pc.
Potatoes - 3 pcs.
Bay leaf - 1 pc.
Onion - 1 pc.
Fresh greens - by preference

Preparation:

Make minced meat from the fillet with the addition of onions. Form meatballs.

Place meatballs in boiling water.

Add the rest of the onion and carrots, cut into ¼ circles. Cook for 15 minutes. Add chopped potatoes and buckwheat, cook until they are ready.

This dish will appeal to those who love spicy Southeast Asian cuisine.

Ingredients:

Sesame oil - 2 tablespoons
Miso paste - 2 tablespoons
Finely chopped sweet onion - 1 cup
Ginger root - 1 cm piece.
Garlic - 3 cloves
Chicken broth - 1.5 l.
Shiitake mushrooms - 70 gr.
Hard-boiled eggs - 3 pcs.
Buckwheat - ½ cup
Carrots - 1 pc.
Green onions - a small bunch
Bok Choy young cabbage leaves - 100 gr.
Rice vinegar - 2 tablespoons.

Preparation:

In a thick-bottomed pan, fry the onion, chopped ginger in sesame oil for a couple of minutes, add miso paste, chopped garlic, sauté until it browns.

Pour in the broth, add mushrooms and bring to a boil. Add finely chopped carrots and buckwheat, reduce heat to medium and cook until the cereal becomes soft.

Add shredded cabbage, chopped green onions - cook for 5 minutes. and add vinegar.

When serving, garnish with egg halves.

This soup will require the housewife to spend minimal time in the kitchen, and its taste will not be inferior to soups cooked on the stove.

Ingredients:

Salt, spices - according to preference
Meat - 0.5 kg.
Buckwheat - 0.1 kg.
Carrots - 1 pc.
Potatoes - 4 pcs.
Bay leaf - 1 pc.
Garlic - 2 cloves
Onion - 1 pc.
Water - 3 glasses
Fresh greens - by preference
Vegetable oil - 50 ml.

Preparation:

Fry the meat, onions, and carrots in a bowl in the “Baking” mode for 10 minutes.

Add potatoes, buckwheat, spices, salt, add water, stir. Cook in the “Stew” mode for 1 hour.

Instead of regular fried buckwheat, you can take green, which is healthier. It takes less time to cook than buckwheat.

This delicious soup is very low in calories - only 230 calories. Its excellent taste can be used to diversify the menu for those on diet.

Ingredients:

Vegetable oil - 1 tablespoon
Chopped garlic - 1 teaspoon
Finely chopped onion - 150 gr.
Vegetable broth - 1.5 l.
Celery stalks - 150 gr.
Medium-sized potatoes - 200 gr.
Green buckwheat - ½ cup
Finely shredded white cabbage - 1 ½ cups
Bay leaf - 1 pc.
Dried cumin - ½ teaspoon

Preparation:

Sauté onion, celery, garlic, cumin until the celery softens.

Bring the broth to a boil, add potatoes, buckwheat, frying, cabbage and cook until the potatoes are ready over medium heat.

The soup has a very smooth texture and is very tasty.

Ingredients:

Chicken broth - 1.5 l.
Buckwheat - ¾ cup
Bacon - 100 gr.
Potatoes - 2 pcs.
Carrots - 1 pc.
Onion - 1/2 pcs.
Garlic - 2 cloves
Butter - 70 gr.
Cream cheese - 100 gr.
Salt, spices - according to preference.

If you use spicy varieties of cream cheese for such soups, the soup will turn out piquant.

Preparation:

Bring the broth to a boil and add finely chopped potatoes, carrots, and onions. Add buckwheat and cook until done.

Fry finely chopped bacon until cracklings are obtained.

When the buckwheat is ready, add the fat rendered from the bacon and cream cheese into the soup, stir until it dissolves and blend the soup to a creamy consistency.

When serving, sprinkle with cracklings.

This dish perfectly combines the sweet notes of buckwheat and chicken liver.

Ingredients:

Chicken liver - 0.2 kg.
Onion - 1 pc.
Chicken wings - 2 pcs.
Buckwheat - 150 gr.
Potatoes - 100 gr.
Butter - 1 tablespoon
Carrots - 1 pc.
Salt and spices - according to preference.

Preparation:

Finely chop the onion and sauté in butter until golden brown.

Cut the carrots into large pieces.

Pour water over the wings, bring to a boil, add diced potatoes and buckwheat.

When the potatoes are cooked, add the roast and liver, cook for 7 minutes. and turn off the fire. Let it brew in a warm place.

The soup is delicious, with fluffy dumplings.

Ingredients:

Salt, spices - according to preference
Chicken broth - 2.5 l.
Champignons - 0.3 kg.
Buckwheat - ½ cup
Carrots - 1 pc.
Potatoes - 3 pcs.
Leek - 1 stalk
Egg - 1 pc.
Flour - 3 tablespoons
Fresh greens - by preference.

Preparation:

Cut the mushrooms into slices, the onions into rings. Grate the carrots. Boil the potatoes in the broth without cutting them.

Sauté onions and carrots with mushrooms.

Mash the finished potatoes, let cool, add salt, beat in the egg, stir in the flour. Prepare dumplings from the resulting sticky dough.

Add buckwheat to the broth and cook until done. Add the dumplings and cook until they float to the surface. Add the roast and cook for 5 minutes.

The soup is ready.

The soup turns out very aromatic, tasty and healthy.

Ingredients:

Olive oil - 1 tablespoon
Sweet onion - 1 pc.
Garlic - 3 cloves
Dried boletus mushrooms - 100 gr.
Buckwheat - 110 gr.
Spinach - 100 gr.
Dry red wine - 250 ml.
Chicken broth - 1.5 l.
Bay leaf - 3 pcs.
Finely chopped dill - 2 tablespoons
Parika, salt, spices - as per preference.

Preparation:

Soak the mushrooms, boil and chop.

Sauté finely chopped onion until translucent, add chopped garlic and fry for about a minute until a strong aroma appears. Add mushrooms and fry.

Place roasted buckwheat in a saucepan with broth and cook for 15 minutes. Add finely chopped spinach leaves and cook for another 5 minutes. Pour in the wine, add dill, paprika and heat until the smell of alcohol disappears.

The soup is ready. Served with sour cream.

Country-style buckwheat soup

The soup turns out to be hearty and tasty in a rustic way with all the notes inherent in soups with buckwheat.