Buckwheat soup. Buckwheat soup - recipes with photos

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

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

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

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

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

For the soup you will need:

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

Cooking method:

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

Buckwheat soup with chicken broth and egg

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

For the soup you will need:

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

How to cook:

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

Buckwheat soup with beef

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

For the soup you will need:

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

How to cook:

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

Dietary buckwheat soup with mushrooms

Delicious buckwheat soup can be cooked without meat. The calorie content of the finished dish will be lower than in recipes using meat, and the taste will be no worse.

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!

We present to your attention the simplest and most versatile recipe for soup with buckwheat and potatoes. The dish can be made with meat, or a lean version with water only. Cooking time depends on the chosen meat (chicken, pork or beef is suitable), the whole process will take at least 45-50 minutes.

Ingredients:

meat broth or plain water – 3 liters;
buckwheat – a third of a glass;
potatoes – 3 pieces (medium);
carrots – 1 piece;
onions – 1 piece;
vegetable oil (for frying) – 1 tablespoon;
salt, pepper, bay leaf, other seasonings and spices - to taste.

Buckwheat and potato soup recipe

1. Prepare meat broth. If you need a lean soup, just put a pot of water on the stove.

2. Cut the peeled potatoes into cubes and add to boiling water (broth). In the case of broth, first remove the meat.

3. Sort and rinse the buckwheat, add to the pan after the water and potatoes boil. Reduce the heat to a minimum so that the potatoes and buckwheat do not boil completely. Add spices. Divide the meat from the broth into small pieces, then add to the buckwheat soup.

4. Peel the onions and carrots, cut into small pieces, fry in a frying pan with vegetable oil until the onions are browned.

5. Add the roasted vegetables to the pan with the soup. Mix.

6. Cook for 15-20 minutes over low heat with the lid slightly open until the cereal and potatoes are ready, stir occasionally. At the end of cooking, add salt to taste.

7. Remove the finished buckwheat soup with potatoes from the stove, cover with a lid and leave for 10-15 minutes before serving.

Buckwheat soup is a fairly simple and versatile dish. Suitable for almost everyone, has no contraindications (continuous benefits). It can be eaten even with various diets. Therefore, it would be a good idea to cook it at least once a week. The article presents several recipes for its preparation, which can diversify your diet.

Buckwheat soup - a healthy and tasty dish

Making buckwheat soup is quite easy. It turns out tasty and very healthy. Buckwheat soups are prepared in a variety of ways: meat, liver, chicken, mushrooms, stewed meat. There are many recipes and today we will prepare buckwheat soup with meat.

To prepare it we will need:

meat - about half a kilogram;
potatoes - five medium-sized pieces;
onions - two pieces;
garlic - a couple of cloves;
carrots - one piece;
buckwheat – 150 grams;
salt, pepper - to taste;
Bay leaf;
vegetable oil.

Let's start preparing the soup by boiling the meat. It will be cooked depending on what you use (beef, pork or chicken).

While it's cooking, prepare the other ingredients. Sort the buckwheat thoroughly and heat it in a frying pan. Don't add oil. This way, the buckwheat will become more fragrant.

Now vegetables. Peel the carrots, onions and potatoes. Potatoes should be cut into small pieces into a separate bowl. Grate the carrots and cut the onion into small cubes.

Now do the frying. Pour oil into a frying pan, add the onion, and after a few minutes the carrots. Everything should be fried until golden brown.

Once the meat is ready, you can throw the potatoes into the pan. After the broth with potatoes and meat boils, add the prepared buckwheat to it. Everything needs to be boiled for about ten minutes.

After this, the soup should be salted and fried. Boil the soup until done. When the soup is ready, add pepper to taste, a couple of bay leaves, and squeeze out the garlic. Let everything boil again and turn off the heat.

The soup should stand for about ten minutes under the lid. Afterwards, you can pour it into plates. If desired, you can put finely chopped greens on plates.

Bon appetit!

How to cook buckwheat soup with chicken: recipe

Buckwheat soup is quite tasty on its own. It can be cooked either in water or in broth, of course it will be tastier with meat. Therefore, we will look at how to cook buckwheat soup with chicken, but we will not put it in pieces, but will make chicken meatballs. This cooking option will be especially useful for those who have small children.

To prepare we need:

500 grams of chicken fillet;
one onion;
one carrot;
one stalk of celery;
half a glass of buckwheat;
three potatoes;
salt, seasonings - to taste;
vegetable oil;
two liters of water.

First, let's prepare the chicken meatballs. Grind the chicken fillet in a meat grinder, add salt and seasonings to taste. Make meatballs.

Peel the onion and carrot. They need to be finely chopped. Also cut the celery into small pieces.

Now place all the vegetables (celery, carrots, onions) in a frying pan with vegetable oil. Let them simmer for about five minutes, but not brown.

Place a pot of water on the fire. While the water is boiling, sort out and rinse the buckwheat thoroughly, and also peel and cut the potatoes into cubes.

First add potatoes to boiling water. After the water boils, add buckwheat to the pan.

Wait until it boils again and add the remaining ingredients to the water: carrots, onions and celery, as well as meatballs. The soup should boil and then cook for another twenty minutes.

At the very end of cooking, taste the soup for salt and, if necessary, add salt. You can also add seasonings to taste. Turn off the heat, the soup is ready. Ladle the soup into bowls.

Bon appetit!

Buckwheat soup with beef: recipe with photo

Almost every family eats hot soup for lunch. Of course, it’s not always possible to do this every day during the week, but on the weekend, when the whole family is gathered, it’s a sin not to please her with something tasty. Let it be buckwheat soup with beef, the recipe for which is quite simple.

To prepare it we need:

500 grams of beef;
150 grams of buckwheat;
three medium-sized potatoes;
one carrot;
one onion;
two cloves of garlic;
three laurel leaves;
add salt and pepper to taste;
olive oil.

In order to prepare the soup, we will need a 3.5 liter saucepan (four is possible, but not less, otherwise we will have to reduce the amount of food).

Let's start cooking by frying. Peel the carrots and onions, then cut them into fine cubes. Take a frying pan and fry everything in olive oil.

At this stage, it would be a good idea to add salt and pepper to the roast.

Now we take the meat (already prepared, so make sure to boil it in advance).

It must be cut into cubes and thrown into the pan with the onions and carrots. Having fried the vegetables, the meat in the soup will be much tastier and more aromatic.

Now take the prepared saucepan, put buckwheat and diced potatoes in it.

In the summer, when the potatoes are young, add buckwheat and potatoes at the same time, and when they are older, it is better to add the buckwheat before, as it will take longer to cook.

When the potatoes and buckwheat are cooked, add fried meat and vegetables to the pan with the soup.

Everything needs to be salted and bay leaf added.

Now finely chop the dill and parsley, as well as the garlic. Add everything to the soup and let it sit for ten to fifteen minutes.

That's it, buckwheat soup with beef is ready. You can pour into plates and serve.

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.