Buckwheat soup recipe without meat. Delicious buckwheat soup is ready

Buckwheat is a very useful product. But most often we use it as a side dish, forgetting that this delicious cereal can become the basis for a hearty soup. Cooking buckwheat soup without meat is as easy as shelling pears, and this recipe is very relevant for the period of Lent. The set of ingredients is quite traditional, and the taste of soup with buckwheat will delight you with its novelty. In the recipe below, there is no onion, but you can not refuse it and fry it in a pan along with carrots. Well, in addition to soup, in fasting you can always feed your family with buckwheat porridge with vegetables.

buckwheat - 1 glass;
medium-sized potatoes - 2-3 pcs.;
carrots (small) - 2 pcs.;
sunflower oil (or olive) - 30 ml;
garlic - 1 clove;
bay leaf - 1 pc.;
salt, ground pepper - to taste;
herbs, fresh or dried.

Step-by-step recipe for lean buckwheat soup without meat

The preparation of any dish begins with the longest-playing ingredient. Meat soups, as a rule, begin to cook with meat broth, and only then add the rest of the ingredients. Since our today's soup is a lean dish, that is, it does not contain fats and proteins of animal origin (but it contains many other tasty and healthy things), we will skip this step and immediately proceed to point number two. Let's prepare the dishes in which we will cook buckwheat soup, fill it with drinking water (2 l) and put on fire. Already at this stage, you can add bay leaves to the water.

Carrots, like potatoes, are present in all first courses (with rare exceptions), so we clean it, wash it and coarsely grate it. Fry in a pan with the addition of a small amount of vegetable oil, then send it to the soup along with the oil in which it was fried. This culinary trick allows you to give the vegetable broth a rich yellow color, so the soup will look much more appetizing.

We wash buckwheat in water once or twice, depending on its condition.

Drain muddy water. Add the washed buckwheat to the soup and cook the dish until cooked.

Pass the garlic clove through a garlic press and season the soup with it. Also salt and pepper to taste.

Before the end of cooking (about a couple of minutes before turning off the heat), season the soup with herbs and serve hot to the table.

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Buckwheat soup without meat

Buckwheat soup without meat is a simple and versatile dish for those who fast, watch their figure and just eat right. With the help of simple ingredients, you can diversify your diet and fill up completely with one serving. You can add mushrooms to this soup, thereby replacing the meat and making the soup more satisfying. The first dish will appeal to both adults and children. In addition, any novice hostess can easily cook it. You can serve croutons or other pastries with this simple soup, thereby increasing and improving the nutritional value and taste.

Ingredients

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

How to cook lean buckwheat soup without meat

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

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

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

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

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

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

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

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Buckwheat soup without meat

Buckwheat soup without meat- a simple first course that will especially appeal to those who love lean and light soups. Despite the fact that there is no meat in the dish, it turns out to be very tasty. This soup is great for kids and adults. Try it!

Cut the peeled potatoes into cubes and put in a saucepan in which we will cook the soup.

Rinse buckwheat and add to the pot with potatoes.

Pour water over potatoes with buckwheat, put on fire. Bring everything to a boil, remove the foam, salt to taste. Boil potatoes with cereal for 25 minutes. Peel onions and carrots, cut onions into slices, carrots into strips or thin sticks, fry in vegetable oil, stirring occasionally, until the vegetables are soft.

When potatoes and buckwheat are ready, add onions and carrots to the pan. Also add spices and seasoning, bay leaf. Bring to a boil, then reduce the heat and simmer the soup over low heat for 5-7 minutes.

Delicious buckwheat soup prepared without adding meat, pour into bowls, sprinkle with chopped herbs and serve hot.

Enjoy your meal!

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Buckwheat soup without meat

Ingredients

Step-by-step recipe for cooking Buckwheat soup without meat with a photo

The onion needs to be minced.

Grate carrots.

Now you need to put a pot of water on the fire, let it boil.

Fry the onions and carrots, send the fried vegetables to the dish, add salt, pepper, sour cream here, season with chopped fresh herbs, turn off the fire. That's all, delicious buckwheat soup without meat is ready!

Video recipe Buckwheat soup without meat

How to cook buckwheat soup without meat

Soup with buckwheat is not only tasty, but also healthy, and now we will tell you how to cook buckwheat soup without meat according to another recipe!

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How to cook delicious buckwheat soup without meat

A real, authentic, Russian recipe for buckwheat soup has been passed down from generation to generation. The generation of our great-grandmothers tormented him in a cast-iron pot in the stove, pulling out with a fork. The scent spread throughout the house. Of course, meat was added to it. In the diet of the last century, meat was an indispensable ingredient for energy. Today, physical labor is fading into the background, so the recipe for buckwheat soup can be prepared without it.

Buckwheat itself is rich in many useful trace elements and vitamins. In addition, it is an indispensable source of energy. Often we use it as an addition to any dish, as a side dish. Do not forget that healthy cereals can be a substitute for potatoes or noodles in soup.

Delicious buckwheat soup without the addition of meat is suitable for vegetarians and as a lunch during Lent. Preparing it is quite simple. Let's get started.

For the soup you will need:

Recipe for buckwheat soup without meat, with photo

First, pour cold water into a saucepan. Let's deal with ingredients that require a long preparation. These are potatoes and carrots.

Rinse vegetables thoroughly under running water. We take the skin off them.

We rub the carrots on a coarse grater. Pour sunflower oil into the pan. When the surface is hot, spread the carrots. We bring to a golden color.

Advice: slightly poached carrots will give the broth a bright orange color.

Pour buckwheat into a deep container.

Advice: groats will increase by 2 times after boiling. Keep this in mind when using a small saucepan.

We wash several times: pour water, shake, drain. Do this until the water is completely clear. Put in a saucepan and cook for 15 minutes until tender. For taste, add spices, bay leaf, ground pepper, salt.

We clean the garlic. Finely chop or pass through a garlic press. Add to soup.

We wash the greens. Remove excess liquid with a towel. Finely shred. When the soup is ready, sprinkle fresh herbs on top.

So, buckwheat soup without meat is ready.

Cook with us:

Garlic donuts are an indispensable addition to borscht, croutons of black bread with garlic go with our soup. Let's cook them.

Black bread croutons

Rye bread croutons are a great appetizer for soup. Of course, you can use purchased ones, but by preparing them yourself, you will surely know what they are made of and they will turn out to be much tastier.

In cooking, you can take both black and white bread. The taste will be special and unique in each case. Cut the bread into slices with a thickness of at least 1cm. Next, cut each into strips 1-2cm.

This soup is loved by both adults and children. Soup with buckwheat differs not only in the availability of ingredients. The recipe for buckwheat soup is very simple to prepare, even a novice hostess can handle it. And yet, I haven't made it in 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 cook soup with buckwheat when I was little, I didn’t eat first courses at all. But then somehow I went to visit a friend, and she cooked lean buckwheat soup. It is without meat, poultry, even without mushrooms.

The best part is that the products for this dish are almost always at home. And in Lent you cook it in vegetable oil. And if the vegetables are only slightly simmered in a pan, and not fried, you get a dietary buckwheat soup. And on normal 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 bulb
1 carrot
2 potatoes
50 grams of vegetable or butter
black pepper
Bay leaf

Cooking:

Enjoy your meal!

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

Subtleties of cooking

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

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

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

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

Classic recipe

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

Let's prepare the ingredients:

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

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

Cooking process

We wash the chicken meat and cut into portions.

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

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

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

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

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

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

Mushroom soup

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

So, for this dish you will need:

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

Cooking process

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

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

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

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

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

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

Light soup without meat

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

To prepare this soup you will need:

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

Cooking process

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

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

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

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

Soup with buckwheat in a slow cooker

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

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

Cooking process

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

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

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

Buckwheat soup for kids

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

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

Let's prepare the following ingredients:

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

Cooking process

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

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

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

Milk buckwheat soup

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

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

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

For cooking we need:

sugar bone (beef brisket, chicken soup set) - 300 g;
carrots - 1 pc.;
onion - 1 pc.;
vegetable oil - 50 ml;
buckwheat - 200 g;
potatoes - 3 pcs.;
garlic - a clove;
bay leaf, salt, pepper to taste.

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

When the soup is ready, put the bay leaf, spices, squeeze a clove of garlic. Serve with pieces of meat, generously sprinkled with fresh herbs - dill or parsley. The soup is very tasty with any bread, and you can serve donuts with garlic or croutons smeared with grated cheese.

In a slow cooker

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

At the very last moment, when the dish is ready, add spices, bay leaf. For flavor, you can squeeze fresh garlic and a large bunch of herbs. The proportions should be taken exactly the same as in the classic version.

How to cook with chicken?

Buckwheat soup with chicken turns out to be especially useful if you take a poultry carcass and pre-boil it until soft. But you can cook it on chicken legs or thighs - with such meat the dish turns out to be more tender.

Cooking, following the instructions:

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

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

with pork

Men will surely appreciate the soup cooked with pork. For cooking, you can take any part of the carcass, but it is better to use a large piece of the neck: it is much more tender and cooks quickly.

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

Best served with fresh brown bread or garlic donuts.

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

with beef

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

Let's prepare everything step by step:

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

The soup is served in portions, served with a salad of fresh vegetables. It is very tasty with sour cream and horseradish, which can be spread directly on bread.

diet recipe

Buckwheat soup will be an excellent dietary option if you cook a “fat-burning” variation with celery and tomatoes. For cooking, it is worth buying a stalk or celery root, a jar of tomatoes in their own juice, a large bunch of parsley and dill. Cook everything in water, on the lowest heat, following the instructions below.

Pour buckwheat into boiling water (3 liters).
Add grated celery root or stalks cut into thin rings.
We put tomatoes, carrots, onions - you can not fry them.
Cook vegetables until soft.
We season hops-suneli.
Serve with fresh herbs.

Be careful with celery: the seasoning is bright and not everyone likes it; but on a diet, this vegetable is simply indispensable, because it perfectly improves metabolism.

How to cook with mushrooms?

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

Everything is prepared simply:

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

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

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

Cheesy buckwheat soup

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

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

with sausages

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

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

You can list many more options for making hearty buckwheat soup. Smoked meats, pickles are added there, boiled on turkey and rabbit meat. The soup can be made thicker, and then you get an option between the first and second course, a kind of thick stew - men love it so much.