Buckwheat soup is being prepared. Buckwheat soup - the best recipes. How to cook buckwheat soup correctly and tasty. How to cook chicken soup with buckwheat and mushrooms

This soup can be prepared in different versions and will not be repeated, and it will help maintain tone, add a boost of strength, and most importantly, will not affect your figure or leave extra centimeters on the sides. Chicken is a dietary product, easily digestible, much better than pork. There is no need to talk about buckwheat; as you know, it is even present in the medicinal menu. So the buckwheat soup with chicken, which I propose to prepare, combines the benefits of ingredients, warms perfectly and does not burden the stomach. Oh, and be sure to not forget about the spices that will make its taste more rich. Let's get ready already!

Buckwheat soup with chicken broth

Why I love buckwheat soup is because the whole family eats it with pleasure (even those who are not very friendly with buckwheat). You are probably familiar with the situation of how difficult it is to feed small children? And then they won’t and they don’t want it. But with this soup the situation is completely different. I invite my kids to sort through the cereal and promise to feed them magic porridge. What’s surprising is that the baby is going on, but it’s not difficult for me. The main thing is that everyone is full and happy. Although sometimes they tell me in great confidence that grandma’s tastes better. And all because before cooking, grandma fries the cereal in a dry frying pan. And he puts in more potatoes. But this is a matter of taste, to each his own. I’m sharing my recipe step by step with photos, exactly how I cook it.

Ingredients:

chicken set (soup) – 400g;
water – 4l;
potatoes (3 tubers) – 400g;
carrots (1 piece) – 150g;
bell pepper – 180g;
buckwheat – 100g;
vegetable oil - for frying;
salt - to taste;
greens (dill, parsley) – 2-3 sprigs;
garlic – 4 cloves (if you like);
bay leaf – 2-3 pcs;
allspice peas – 2-3 pcs.

How to cook buckwheat soup with chicken

Let's make the broth. Wash the seeds thoroughly, fill them with water and put them on the fire. Let it boil and let it cook for 5 minutes. Remove from heat, drain the water, rinse the bones from foam and fill them with cold water again. Return to the stove and cook over moderate heat. The liquid should not boil, but only gurgle gently. Then the broth will be clear and tasty. You need to add salt at the end.
While the meat is cooking, prepare the roast. Peel the onion, cut into cubes and sauté in a frying pan until golden brown.
Cut the carrots into small cubes or grate them on a coarse grater (this doesn’t matter), and sweet peppers into strips. We send this beauty to the onions to fry.
Let the vegetables simmer for 5 minutes, soak in juices and become soft and aromatic.
Add a little water to the vegetable mass to lightly cover the food, and simmer for another 10-15 minutes over medium heat.
While the frying is being prepared, let's return to the broth. Peel the garlic and rinse the bay leaves. The liquid begins to boil - remove the foam, reduce the heat and add spices and allspice. Cook for 30-40 minutes, opening the lid slightly.
We take the finished meat out of the pan, the broth can be strained by removing the garlic, bay leaf and pepper.
Peel the potatoes, cut them arbitrarily and add them to the prepared broth, put the dishes on the stove and cook until the potatoes are half cooked. It all depends on its variety. This will take approximately 15 minutes.
We sort through the grains, remove black and damaged grains, litter, and pebbles. We wash it under running water. Pour into the broth.
Remove the meat from the bones and add it to the soup.
Carefully add the dressing to the broth. Taste for salt and add salt.
Let it cook for another 3-5 minutes. At the very end, add finely chopped greens. Turn off the heat and let the dish simmer for another 20 minutes under the lid.

That's it, our soup is ready, please bring it to the table.

Buckwheat soup with chicken, potatoes and vegetables

You can't spoil the soup with meat, as my chief taster says. Moreover, I noticed that they respect chicken broth more than any other meat. I completely agree with him, chicken and buckwheat go well together and complement each other. And if you add more fresh vegetables, you’ll get an excellent “energy drink.” A plate of this dish will give you energy until the evening. It will saturate the body not only with useful vitamins, but will also improve your mood.

Ingredients for 3 liters:

chicken thighs – 1 piece;
chicken breast fillet – 1 piece;
potatoes – 4 pcs;
buckwheat – 4 tbsp;
carrots – 1 piece;
onion – 1 piece;
bell pepper – 1 piece;
vegetable oil – 2 tbsp;
paprika – 1 tsp;
salt and ground black pepper - to taste.

How to cook buckwheat soup with chicken

Buckwheat soup in a slow cooker with chicken

This is a very simple recipe, it couldn’t be simpler. As usual, a multicooker helps out. We just need to sort out the grains and wash the meat before cooking. I recommend trying my recipe and preparing this dish. If, of course, you have such a unit, you can safely trust it.

What we need:

water – 1.5 liters;
carrots – 1 piece;
onion – 1 piece;
meat – 1 piece;
bay leaf – 1 piece;
buckwheat – 1 cup (50 milliliters);
salt - to taste;
vegetable oil – 1 tablespoon;
potatoes - 1 piece.

How to cook this soup in a slow cooker

Buckwheat soup with mushrooms and chicken

Soup with chicken, buckwheat, mushrooms is easy to prepare and repeat at home. Hot first courses are always present on our tables, so today’s recipe will help you diversify your daily diet. Chicken broth cooks quickly, which means you can prepare a delicious, hearty soup in a short time. Buckwheat and mushrooms are an important component of it. Let's prepare a set of all the ingredients and start cooking.

Ingredients for 1.8 liters of water:

chicken (drums, wings, thighs) – 300 g;
champignons – 200 g;
carrots – 1 pc.:
onions – 1 pc.;
buckwheat – 100 g;
flour - 0.5 tables. l.;
vegetable oil – 30 g;
garlic – 1 clove;
parsley - 3-4 sprigs;
salt and pepper to taste.

How to cook chicken soup with buckwheat and mushrooms

We pour the aromatic, tasty, hot soup into plates and invite everyone to the table.

Buckwheat goes well with vegetables and mushrooms. In addition to chicken, you can add meatballs, dumplings, and sausages.
Buckwheat is usually added to the broth along with potatoes. If you add it later, the potatoes may already be boiled, and the cereal will still be raw.
If you don’t have buckwheat kernels, but only grains, add it when all other products are ready. Krupka cooks very quickly.
After cooking, let the soup sit, covered, for at least 20 minutes. The cereal will reveal its rich taste.

To make a cold day less of a burden, treat yourself to buckwheat soup and the weather will not seem so gloomy and sleepy.

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.

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 consumption of buckwheat reduces the risk of heart disease and metabolic diseases.

Buckwheat soup is a tasty, satisfying and aromatic first course. It can be cooked with or without meat. You can use absolutely any meat for buckwheat soup. For those who like a 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 lovers of a more dietary and light buckwheat soup, the best choice, of course, would 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 her beneficial properties to the soup, her mission in this recipe is completed.
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 with warm water, shaking by 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 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 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 the 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 throw them away, but you can finely chop the carrots and return 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

Both adults and children love this soup. Buckwheat soup is distinguished not only by the availability of ingredients. The recipe for buckwheat soup 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:

To start cooking the buckwheat soup, put a saucepan with clean water on low heat. 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 If this buckwheat soup is meatless, you will get a 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 in 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-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 with 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: the smaller the baby, the smaller the pieces should 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, pour the finished buckwheat 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 rinse the carrots and grate them on a 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, beat one chicken egg 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.
Fry the meat in a small amount of 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.
Cook the soup for forty minutes until the cereals and potatoes are completely cooked. 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 a fairly versatile dish that can be prepared in a variety of ways. With a little imagination, you can even come up with your 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 various dietary recipes they cook it not in the standard way, but in a slightly different way. More precisely, buckwheat is not boiled, but steamed. This allows you to retain most of the nutrients, 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. It is best not to add various ready-made seasonings; they contain a lot of unnatural ingredients.

Dietary buckwheat soup with mushrooms

Dietary buckwheat soup with mushrooms will please everyone. It's just the perfect combination of 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, add boiled water, bring to a boil and add the 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 with Brussels sprouts or broccoli.

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

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.

Let's talk to you about how to cook buckwheat soup with chicken; the recipe seemed very simple at first glance. That’s right, there’s nothing complicated. The main thing is to cook a delicious broth from pieces of meat and bones, and then everything is standard, buckwheat, potatoes, onions and carrots. I just love this soup. I cook it often and add various ingredients. I will share how you can diversify a banal buckwheat soup at the end of the article. Now let's start cooking.

Buckwheat soup with chicken broth

First you need to boil the soup set or chicken pieces, and then add cereals and vegetables.

Ingredients:

Water – 2 liters
Chicken on the bone – 150-200 g;
Potatoes – 5-7 pcs;
Buckwheat – 2-3 tbsp. Lodge;
Vegetable oil – 1 tbsp. lodge;
Onion – 1 piece;
Carrot – 1 piece;
Bay leaf – 1 piece;
Salt – 1 tsp.

How to prepare the recipe step by step with photos at home

You can cook a healthy and satisfying lunch very quickly.

Cooking broth

Place chicken on the bones in a saucepan and add water. Very often I use almost only bones for soup, because I trim the pulp for other dishes. And the bones make an excellent rich broth.

Place on the fire, bring to a boil, skim off the resulting foam (if this is not done, the dish will turn out cloudy), then turn the heat down and cook over low heat for about 1 hour. During this time, the base for the soup will be ready, you can add the remaining ingredients.

How to cook

Peel the potatoes, wash them, cut them into small cubes.

How much buckwheat do you need in soup?

For 2 liters of broth - 2-3 tablespoons of cereal. At first, it seems that this is very little, because when you stir it with a spoon in the pan, it seems very rare. Please note that during cooking it boils and increases in volume. Don't forget to wash the buckwheat in water first.

Cut the onion into small pieces.

Place in a frying pan with vegetable oil.

Grate the carrots and sauté together with the onions until tender.

Place in a dish.

Salt and bay leaf can be added at this stage.

Potatoes and buckwheat should be completely cooked, if this happens, then you can safely serve the food. Before serving, add chopped herbs.

On the table

A piece of black Borodino bread, a wonderful combination and addition.

How to diversify

As promised, I’ll tell you what else I add to the buckwheat soup, because no matter how healthy and tasty it is, no one wants to eat the same thing all the time.

With pork or beef. Cut the pulp into small pieces and fry in a frying pan with vegetables.
With meatballs.
With mushrooms. Fry the mushrooms in a frying pan and add them to the soup. They can also be added to chicken soup or soup with meat - this will only improve and enrich the taste.
With stew. But everything is simple here. Add the required amount of canned food to the soup and simmer for a few minutes.
You can add tomato or bell pepper, a little white cabbage.
Buckwheat is also added to fish soups.
And if you have sausages or sausage, you can also crumble it into the soup; the children will really like it.

You know how to cook buckwheat soup with chicken in a saucepan, but don’t forget that it can be done very quickly and tasty in a slow cooker.