Soups from buckwheat. Soup with buckwheat in a slow cooker

There are many varieties of soup recipes with buckwheat. Consider step by step easiest buckwheat soup recipe. It can be cooked both in meat broth and lean.

Ingredients:

meat broth(optional) - 3 liters

Buckwheat- 0.3 cups

Potato- 2-3 pieces

Carrot- 1 piece

Bulb onions- 1 piece

Vegetable oil- 1 tbsp

Spices: salt, Bay leaf, ground black pepper, optional: curry, ginger, garlic, herbs.

How to make simple buckwheat soup

1 . Boil meat (pork, beef, chicken) if you want to cook soup with buckwheat in meat broth. If you are preparing lean soup just put a pot of water on the fire.

2 . Peel potatoes, cut and dip into boiling broth.

3 . Rinse buckwheat.

4 . As soon as the broth with potatoes boils, add buckwheat. Reduce fire to minimum. So neither potatoes nor buckwheat will boil. Add spices.

5 . Cut the meat left in the process of preparing the broth into small pieces and add to the buckwheat soup.

6 . Prepare roast. Peel and chop onions and carrots. Fry in vegetable oil. You don't need to overcook the onions and carrots. Remove from stove as soon as the onion begins to brown. Add roast to buckwheat soup. After 15-20 minutes (when the potatoes and buckwheat are ready), the soup can be removed from the stove.

Delicious buckwheat soup is ready

Bon appetit!

Buckwheat soup recipes

Delicious and incredibly healthy buckwheat soup known in Russian cuisine for a long time, managed to take root and enter the standard menu of every housewife. It does not take much time, it does not require overseas ingredients, and most importantly, you can eat with pleasure and come a couple of times for a supplement. You can and even need to diversify this dish, so we will add several options for the dish to the piggy bank of recipes soup with buckwheat.

Recipe: Buckwheat soup with mushrooms

Mushrooms, the most common champignons at any time of the year - 10 pieces.
Buckwheat - a little less than half a glass.
Tomatoes (tomato paste 1 tsp) - 1 large piece.
Bulb - 1 piece.
Carrot - 1 piece.
Potatoes - 2-3 pieces, medium size.
A clove of garlic.
Seasonings - salt and pepper, oregano and dried herbs.

First of all, we will roast in our buckwheat soup in a large frying pan . Finely chop the onion and chop the garlic clove. Fry everything in a pan in oil until golden brown, first put the garlic for a few minutes, then mix it with onions. Then we cut the carrot into thin circles and also fry together with the onion. When frying in soup with buckwheat almost ready, rinse, peel and cut the mushrooms into squares and also add them to fry in a pan with onions, carrots and garlic.

While all the vegetables are drying over low heat, pour boiling water over the tomato and remove the peel from it, chop and add to the fry (you can use tomato paste). Now we shift everything into a saucepan, you can, in principle, sauté vegetables in a saucepan with a rhinestone, as it is more convenient. We cut the potatoes into squares, put them to the vegetables and add a little water and more vegetable oil. After 15-15 minutes, pour the cereal and pour everything with water, plus seasonings. Cook until buckwheat is ready, let it brew.

Recipe: Buckwheat soup with chicken

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

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

Now fry the buckwheat in a pan for about 10 minutes, add it to the soup. We mix and put our soup with buckwheat on slow fire. We chop the greens and add it when the soup is almost ready.

Recipe: Buckwheat soup in a slow cooker

Buckwheat - half a glass.
Chicken - fillet - 300 grams.
Greens - half a bunch.
Sour cream - 2 tablespoons.
Butter - 2 tablespoons.
Onion - 1 piece.
Carrot - 1 piece.
Seasonings - salt, bay leaf, dry herbs.

This soup with buckwheat incredibly simple, because the slow cooker does everything for you. We will do it without potatoes, so that it becomes more dietary and light. Wash and peel carrots and onions, cut into cubes. Rinse the buckwheat under running water, and cut the chicken into medium squares. We put everything together in a slow cooker and add seasonings, water. For cooking, the “stewing” mode is suitable for us - 1-1.5 hours. At the end, add chopped greens, sour cream.

Recipe: Buckwheat soup with meatballs

For soup:

Buckwheat - half a glass.
Potatoes - 2 pieces, medium size.
Bulb - 1 piece.
Celery stalk - up to 100 grams.
Carrot - 1 piece.
Spices and salt.
Olive oil or vegetable oil.
Butter.
Dill greens - half a bunch.

For meatballs in buckwheat soup, we need:

Chicken fillet or already minced meat- 300 gamma.
Eggs - 2 pieces.
Pepper and salt.
Semolina - 30 grams.

First of all, we will prepare the meatball mixture, since the semolina needs a little time to swell and make a lot of fluffiness. Take the chicken and chop it in a blender or in a meat grinder, put the minced meat in a bowl, beat in the egg, then salt and pepper. Now add semolina and mix the minced meat well, leave it for 15 minutes.

Now let's do buckwheat soup. Onions and carrots, potatoes, peel and wash. Grate the carrots, finely chop the onion into cubes, potatoes into small squares. Wash the celeriac and finely chop. Take a saucepan, pour the oil you are using into it, add butter, let it warm up. There we will put onions and carrots, we will simmer the vegetables over low heat, stirring occasionally, for about 15 minutes. If it burns, add a little oil or plain water. Now we put the celery, and after 10 minutes - the potatoes, put out the mass for another 15 minutes.

Pour water into the pan, mix the vegetables and pour the washed buckwheat. And while soup with buckwheat languish over low heat under a lid, we will make meatballs from minced meat prepared in advance: we will wet our hands cold water so that the meatballs do not stick to your fingers. We roll the minced meat into balls and put it on a table or board. Add the meatballs to the buckwheat soup one at a time, stirring gently so that the minced meat does not fall apart.

Salt the soup and add all the necessary seasonings. With cutlets, it takes about 15 minutes to fully cook through. Leave the dish covered for 20 minutes to infuse. When serving, pour chopped greens, sour cream into a plate.

Buckwheat soup with meat, without a doubt, can be called one of the most popular and favorite dishes in the vastness of our Motherland. It is these soups that are known to each of us from early childhood. Many consider this dish to be the simplest and most ordinary, however, by adding just one or a few ingredients to such a soup, you can get very unusual dish.

So, let's say, prepare all the ingredients of the soup separately and beat them with a blender, you can get a very popular cream soup in Europe. Having cooked soup on the second, or even third broth without using frying, you get an excellent diet dish, which will be not only a tasty dish, but also useful.

The only rule that you should not forget when cooking buckwheat soup with meat is to remember to remove the scale that forms when cooking meat.

Many chefs advise cooking soup on the second broth, especially if the meat used is fatty. In this case, the soup will turn out not greasy and very tender.

How to cook buckwheat soup with meat - 15 varieties

Recipe this dish only for 3 servings. If desired, the number of servings can be increased, the main thing is not to make a mistake with the choice of dishes in which the soup will be prepared.

Ingredients:

Buckwheat - 100 gr.
Mushrooms - 250 gr.
Minced chicken - 300 gr.
Onion - 1 pc.
Carrot - 1 pc.
Potato - 1 pc.
Garlic - 2 cloves
Water - 1 l.
Butter - 25 gr.
Vegetable oil - 30 gr.
Egg - 1 pc.
Salt, spices - to taste

Cooking:

Peel the onion and garlic, wash and cut into small cubes. Clean my carrots and grate coarse grater.

While the vegetables are being processed, you should put a saucepan on the fire and pour into it vegetable oil.

When the oil is hot, put the onion and garlic in a saucepan and fry them for 2-3 minutes. Then we put carrots in a saucepan and fry everything together.

Buckwheat is filled with water. Peel the potatoes, wash and cut into strips. Mushrooms clean, wash and cut into large slices.

When the carrots are lightly fried, add the mushrooms to the saucepan and butter. As soon as the mushrooms start up the juice, add water, peeled potatoes to the saucepan and leave to boil.

When the soup boils, add well-washed buckwheat to it and continue to cook over low heat until the buckwheat is ready.

At this time in minced chicken add egg, salt and pepper to taste. Mix everything thoroughly and make them the resulting mass of meatballs.

To make it easier to sculpt meatballs, you should moisten your hands with plenty of water each time. So the minced meat will not stick to your hands, and the meatballs can be given any desired shape.

When the buckwheat is ready, add meatballs to the soup and cook the soup for about 5 more minutes. It is advisable to serve the finished dish cooled, garnished with sprigs of dill and parsley.

Cauliflower is very healthy and delicious vegetable which combines wonderfully with other products. It is quite natural that it is also used for making buckwheat soups with meat.

Ingredients:

Chicken - 500 gr.
Buckwheat - 5 tbsp. l.
Cauliflower - 300 gr.
Potatoes - 2 pcs.
Carrot - 1 pc.
Onion - 1 pc.
Salt, herbs - to taste

Cooking:

Wash chicken and cut into pieces. Then we put it in a saucepan, fill it with water, bring to a boil and boil until fully prepared.

Peel and wash onions, carrots, potatoes. Three carrots on a coarse grater, finely chop the onion, and cut the potatoes into cubes.

We sort the buckwheat, wash it. We disassemble the cabbage into inflorescences, wash and dry.

When the chicken is ready, add potatoes, buckwheat, onions, carrots to the pan and cook everything until cooked.

Then add the cauliflower to the pot and cook the soup with the lid closed for about 15 minutes. The soup is ready.

Before serving, you can add herbs to the soup at your discretion.

This dish is a well-known dish for our housewives. The peculiarity of the preparation of this particular soup is that after cooking the chicken should be disassembled, that is, the bones should be separated from the meat.

Ingredients:

Chicken - 500 gr.
Potatoes - 3 pcs.
Carrot - 1 pc.
Buckwheat - 100 gr.

Cooking:

We thoroughly wash the chicken, put it in a saucepan, fill it with water and bring to a boil.

When the chicken boils, cover it with a lid, reduce the fire and leave to cook over low heat for 20 minutes.

Onions, carrots, potatoes, peel, wash and cut into cubes. We sort out buckwheat. Fry onions and carrots over low heat for 5-7 minutes.

When the chicken is ready, pull it out of the broth and disassemble it (separate the meat from the bones).

In the broth we put potatoes, onions with carrots, pieces chicken meat, salt, pepper and bay leaf.

Cook everything together until the potatoes are half cooked, and then add buckwheat to the soup.

The soup should be brought to a boil, and then boiled in a closed saucepan until the buckwheat is completely cooked.

Soup with buckwheat and chicken is ready!

The peculiarity of this soup is that only chicken and only wings are used for its preparation.

Ingredients:

Chicken wings - 5 pcs.
Potatoes - 4 pcs.
Mushrooms - 300 gr.
Carrot - 1 pc.
Onion - 1 pc.
Garlic - 2 cloves
Buckwheat - 100 gr.
Vegetable oil - 50 gr.
Water - 2 liters.
Salt, pepper, bay leaf, parsley - to taste

Cooking:

Rinse chicken wings well with water, put in a saucepan, add water, put on fire, bring to a boil.

We clean potatoes, carrots, garlic and onions, wash them. Finely chop the onion and garlic, grate the carrots, cut the potatoes into cubes. We wash the buckwheat thoroughly. We clean the mushrooms, wash and cut into slices.

As soon as the wings boil, add buckwheat and potatoes to the pan and cook everything for about 10 minutes.

Fry onions, garlic and carrots in a hot frying pan for several minutes, stirring regularly.

Then add mushrooms, salt, pepper to them and continue to fry vegetables for 5 minutes.

After 10 minutes, add the cooked mushroom frying to the pan. Mix everything thoroughly. Salt and pepper to taste.

Add bay leaf and chopped herbs to the soup.

Winged soup is ready.

The preparation of this soup will take approximately 40 minutes, however, if you prepare everything necessary products during the cooking of the chicken, then some of this time will be released.

Ingredients:

Chicken breast - 1 pc.
Potatoes - 6 pcs.
Fresh tomato - 1 pc.
Bulgarian pepper - ½ pcs.
Buckwheat - 130 gr.
Carrot - 1 pc.
Onion - 1 pc.
Garlic - 2 cloves
Vegetable oil - for frying
Salt, spices, bay leaf - to taste

Cooking:

Wash chicken breast and boil in water until tender. Cool the resulting broth slightly. Before cooking chicken breast can be cut into small pieces.

Peel the potatoes, wash and cut into cubes. Wash, dry and dice tomatoes and peppers. Carrots and onions are also cut into small strips. We clean and wash the garlic.

We put the cooled broth on the fire, add potatoes, salt, spices to it and bring to a boil.

While the broth with potatoes boils, lightly fry the carrots and onions in a pan.

As soon as the broth with potatoes boils, add tomato, bell pepper and fried onions with carrots to the pan.

Then again, bring the soup to a boil, after which we pour buckwheat into it.

When the buckwheat is ready, we send chopped garlic and bay leaf to the pan and boil everything again for several minutes.

Ready soup served at the table with slices of rye bread.

Rassolnik with buckwheat is a very interesting and unusual dish for many of us, however, it’s worth trying to cook it at least once. Perhaps this recipe will become a favorite for someone.

Ingredients:

Beef - 500 gr.
Buckwheat - ½ cup
Potatoes - 2 pcs.
Carrots - 1 tbsp.
Pickled cucumber - 2 pcs.
tomato paste- 1 tbsp. l.
Onion - 1 pc.
Vegetable oil - 30 gr.
Salt, pepper, herbs, sour cream - to taste
Bay leaf - 1 pc.
Water - 2.5 liters.

Cooking:

My beef, cut in small pieces, put in a saucepan, fill with water, put on fire, bring to a boil and cook for about 60 - 90 minutes over low heat until the meat is fully cooked.

We clean potatoes, carrots and onions, wash them. Finely chop the onion, grate the carrots, cut the potatoes into cubes. We wash the buckwheat thoroughly.

My cucumbers and three on a coarse grater.

Fry the onion, carrot and tomato in a frying pan in vegetable oil for about 5-7 minutes.

When the meat is cooked, add potatoes and buckwheat to the pan and cook everything together for 20 minutes.

After this time, add the frying and cucumbers, chopped herbs, salt, pepper, bay leaf to the pan.

Mix everything and cook closed lid about 10 minutes over low heat. Then we remove the pickle from the heat and let it brew for about 15 minutes.

Serve the pickle to the table with sour cream.

Rustic buckwheat soup with meat is a very thick and concentrated dish. It is definitely not suitable for people seeking to lose weight.

Ingredients:

Buckwheat - 100 gr.
Greens - 1 bunch
Carrot - 1 pc.
Onion - 1 pc.
Potatoes - 4 pcs.
Meat on the bone - 350 gr.
Salt, spices, vegetable oil - to taste

Cooking:

The meat is thoroughly washed and boiled in boiling water, salt water until fully prepared. Peel and wash potatoes, carrots and onions.

We cut the potatoes into cubes, finely chop the onion, and cut the carrots into small strips.

Fry onions and carrots in a pan until half cooked, salt and pepper to taste. We wash the buckwheat, and then fill it with water.

When the meat is cooked, remove the scale from the broth, add potatoes with buckwheat to it and cook everything until tender.

When everything is ready, salt the soup, add your favorite spices and prepared carrot-onion dressing. We boil everything in one container for several minutes.

Wash greens, dry and finely chop. It should be added to the soup immediately before consumption.

Having decided to cook soup according to this recipe, it is recommended to chop the meat into small pieces before cooking. It is not necessary to separate the meat from the bone.

Language has always been considered a delicacy, which was served in most cases to festive table. Buckwheat soup with tongue can also be attributed to exquisite gourmet dishes.

Ingredients:

Meat broth - 2 liters.
Onion - 1 pc.
Chicken egg - 1 pc.
Potatoes - 3 pcs.
Carrot - 1 pc.
Buckwheat - ¼ cup
Pork or beef tongue- 400 gr.
Greens, bay leaf, salt - to taste

Cooking:

Mine, boil until fully cooked, cool, clean and cut the tongue into strips. Add water to the broth from under the tongue to make a total of 2 liters. Bring the resulting broth to a boil, add buckwheat to it and cook for 10 minutes.

We clean and wash onions, potatoes and carrots. Finely chop the onion, cut the potatoes into cubes, and three carrots on a coarse grater.

After 10 minutes, add the chopped vegetables to the pan and cook the soup until the vegetables are soft.

As soon as they reach a state of semi-readiness, add chopped tongue, salt, pepper, bay leaf to the soup.

Gently pour in the beaten egg. Cook all the ingredients together until fully cooked. Ready soup is decorated with fresh herbs before serving.

This dish is incredibly flavorful. For the soup to have more refined taste and smell, porcini mushrooms should be used, however, in the absence of such, champignons are quite suitable.

Ingredients:

Pork - 300 gr.
Mushrooms - 250 gr.
Carrot - 1 pc.
Onion - 1 pc.
Buckwheat - ½ tbsp.
Potato - 1 pc.
Chicken egg - 1 pc.
Flour - 3 tbsp. l.
Salt, pepper, bay leaf, herbs - to taste

Cooking:

Pour 3 liters of water into the pan, put it on the fire and add the washed and chopped meat into it.

We clean the mushrooms, wash and cut into slices. Clean and wash onions and carrots. Finely chop the onion, and three carrots on a coarse grater.

We sort the buckwheat, thoroughly wash it, dry it and lightly fry it in a hot dry frying pan.

Pour vegetable oil into a frying pan and heat it well. Then put the mushrooms in it and fry until all the moisture evaporates from them.

As soon as the mushrooms reach the desired state, add onions and carrots to them.

Now you should fry everything together, stirring occasionally.

In order for the frying to have a more interesting aroma and taste, when the vegetables are almost ready, they should be lightly sprinkled soy sauce and mix everything thoroughly.

Peel the potatoes, cut into large cubes, boil until fully cooked, cool, mash to a puree state, salt.

Now to the result mashed potatoes add the egg, flour and grind all these products until a homogeneous mass is obtained.

When the meat is completely ready, add buckwheat, bay leaf to the soup and cook it until the cereal is ready.

When the buckwheat is cooked, we begin to put the potato dumplings into the pot with the soup. To do this, use a tablespoon.

After the dumplings, put the frying and spices into the pot with the soup. Mix everything thoroughly. The soup is almost ready.

If desired, greens can be added to it and left to infuse for 10-15 minutes under a closed lid.

"Restaurant" is a very unusual dish that has two features. The first feature is that the products are cooked separately, and boiled together for about 10 minutes. The second feature is the soup.

Ingredients:

Buckwheat - 200 gr.
Meat - 500 gr.
Potatoes - 3 pcs.
Carrot - 1 pc.
Onion - 1 pc.
Bay leaf - 3 pcs.
Salt, herbs, pepper - to taste

Cooking:

My meat, cut into pieces, boil in salted water until fully cooked, and pull out of the resulting broth.

Thoroughly wash the buckwheat and boil until fully cooked in the broth from under the meat.

When the buckwheat is ready, add bay leaf, salt, pepper to the broth with buckwheat and boil everything together for about 3 minutes.

Peel and wash potatoes, carrots and onions. Cut the carrots into strips, potatoes into cubes, and finely chop the onion.

Boil carrots and potatoes in a separate container. Fry the onion quite a bit. In a bowl, mix vegetables with meat.

When it's time to serve the soup, pour the broth with buckwheat into a deep plate, and put the meat and vegetables in the center of the plate.

We decorate a portion of the soup with finely chopped greens.

Bon appetit!

A slow cooker is a kitchen appliance well known to many housewives, which makes it possible to cook the most variety of dishes. soups, in this case are also no exception.

Ingredients:

Potatoes - 3 pcs.
Carrot - 1 pc.
Onion - 1 pc.
Buckwheat - ½ multi-cup
Chicken egg - 1 pc.
Meat broth - 1.5 liters.
Vegetable oil - 3 tbsp. l.
Salt, spices - to taste.

Cooking:

Pour vegetable oil into the multicooker bowl, select the frying mode, set the temperature to 160 degrees.

Peel and wash potatoes, carrots and onions. Then finely chop the onion, three carrots on a coarse grater, and cut the potatoes into cubes.

When the multicooker bowl warms up well, put the onion and carrots into it and fry for 8 minutes, stirring occasionally.

After this time, add potatoes, washed buckwheat, broth, spices and salt to the carrots and onions.

We mix everything, close the lid of the multicooker, set the cereal mode and set the time for 40 minutes.

About 5 minutes before the end of cooking, break the egg in a small bowl, salt and beat.

Then carefully, in a thin stream, pour the egg into the multicooker bowl and let the soup boil.

The soup is ready!

A very interesting first course that can improve the functioning of the digestive tract.

Ingredients:

Chicken meat - 200 gr.
Buckwheat - ½ cup
Carrot - 1 pc.
Broccoli - 300 gr.
Greens - 1 bunch
Salt pepper, olive oil- taste

Cooking:

Wash the chicken, cut into pieces, place in a saucepan, pour water and bring to a boil.

When the chicken boils, let it boil for about 5 minutes and remove from heat.

Then it should be pulled out of the pan, rinsed and lowered to boil in clean water. "Sinful soup is cooked on the second broth."

We clean the carrots, wash and cut into thin and long strips. Break the broccoli into florets and wash. We wash the buckwheat thoroughly.

When the chicken is cooked, add carrots, buckwheat and broccoli to it and cook everything together.

By the end of cooking, the soup should be salted and pepper to taste, as well as add a little olive oil. Before serving, chopped greens are added to the soup.

Such a dish is a real find for pregnant women, young children and everyone who wants to take care of their health and figure.

Ingredients:

Turkey - 300 gr.
Buckwheat - 1 cup
Carrot - 1 pc.
Onion - 1 pc.
Potatoes - 3 pcs.
Butter - 50 gr.
Salt, pepper, bay leaf - to taste
Black peppercorns - 4 peas

Cooking:

Wash and cut meat large pieces. Thoroughly wash the buckwheat.

Place the cereal and meat in a saucepan, fill with water, bring to a boil, salt, add peppercorns. Cook the soup until the meat is completely cooked.

Peel potatoes, carrots, onions, wash. Finely chop the onion, three carrots on a coarse grater, and cut the potatoes into medium-sized cubes.

When the meat is cooked, add potatoes to the pan and cook for 15 minutes.

While the potatoes are cooking, melt the butter in a frying pan and lightly fry the carrots and onions in it. Season vegetables with salt to taste.

After 15 minutes, add vegetables, bay leaf, pepper fried in a pan to the pan. Add soup if necessary. Mix everything and cook for about 10 more minutes.

Bon appetit!

Such food is just a storehouse useful substances. It is these soups that are recommended for children under the age of 1 year.

Ingredients:

Buckwheat - 100 gr.
Chicken meat - 200 gr.
Carrot - 1 pc.
Potato - 1 pc.
Cauliflower - 150 gr.
Zucchini - 100 gr.
Olive oil, salt, pepper - to taste

Cooking:

My chicken meat and boil until fully cooked.

Peel carrots and potatoes, wash and cut into medium-sized cubes. Cut the zucchini into the same pieces. cauliflower disassemble into inflorescences and wash.

We wash the buckwheat and boil until tender.

Boil all vegetables in a separate container until fully cooked.

When all the ingredients are ready, combine them and beat with a blender until a homogeneous mass is obtained.

Then the cream soup should be salted, pepper, add olive oil to it and mix thoroughly. Cream soup is ready.

This first course recipe is the brainchild of experimental hostesses. Cooking it is not at all difficult, but the taste will definitely not be like the well-known buckwheat soup.

Ingredients:

Processed cheese - 100 gr.
Potatoes - 6 pcs.
Water - 2 liters.
Buckwheat - 5 tbsp. l.
Carrots - 2 pcs.
Chicken - 200 gr.
Bulgarian pepper - ½ pcs.
Greens - 1 bunch
Salt, pepper - to taste
Vegetable oil - 1 tbsp. l.

Cooking:

My chicken, cut into cubes and boil until fully cooked. Peel and wash potatoes and carrots.

We cut the potatoes into cubes, and the carrots - three on a coarse grater. Wash the pepper and cut into thin strips. Carrots with bell pepper fry lightly in a pan with vegetable oil.

When the chicken meat is ready, send the potatoes to it and cook for about 10 minutes. Then add the cooked roast to the soup.

Knead the melted cheese with a fork and send it to the boiling soup.

My buckwheat and boil in a separate container until fully cooked. After the cheese is completely dissolved, add ready-made buckwheat to the soup.

Mix everything thoroughly. Lastly, add chopped herbs to the soup.

Buckwheat soup is undeservedly a rare guest on the tables. However, it can serve as an alternative for bored first courses. The soup diversifies the menu and puts the figure in order after a long winter.

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

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

It's uncomplicated, but very tasty dish conquer the whole family. It will saturate 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 gr;
potatoes - 4 pieces;
onion - 1 piece;
carrot - 1 piece;
buckwheat - 150 gr;
sunflower oil - 3 tablespoons;
salt;
black pepper;
lavrushka - 2 leaves;
water.

Cooking method:

Rinse the meat (any part of the chicken), put in a saucepan and cover with cold water.
Bring to a boil over high heat. Reduce, add parsley and pepper. Boil for 30-40 minutes.
Peel and wash potatoes. Cut into sticks or cubes, as you like.
Peel the onion, wash and chop finely.
Peel the carrot and grate it.
Heat the oil in a frying pan and fry the carrots and onions until a beautiful golden color.
Wash 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 pot with broth. Boil for 5-10 minutes.
Pour buckwheat into a saucepan and cook for 15 minutes until buckwheat is cooked. Add salt and pepper.

Buckwheat soup in chicken broth with egg

You can also cook buckwheat soup in meat broth. Often, after boiling a chicken, for example, for a salad, there is a whole pot of broth left. It can be frozen and used to make soups. Not only buckwheat, as in our case, but 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 chicken broth to a boil.
Prepare potatoes: peel, wash and cut. Pour into boiling broth.
Wash buckwheat in cold water and pour into the broth. Boil potatoes for 15 minutes.
Finely chop the onion and fry in oil until translucent.
Grate the washed and peeled carrots and add to the onions. Roast until carrots are soft.
Add the roasted vegetables to the soup. Add spices and cook until food is cooked through.
Boil the eggs, cut into cubes and add to the finished soup.

Buckwheat soup with beef

Buckwheat soup with meat will require you a little more time to cook. 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.
Remove the skin from the potatoes, rinse, cut into pieces and pour into the broth when the meat is almost ready.
Finely chop the peeled onion. Grate the carrot. Fry everything together in oil.
Put the vegetables in a saucepan. Then 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 stand.
Serve soup with sour cream.

Dietary buckwheat soup with mushrooms

Delicious buckwheat soup can be cooked without meat. calories ready meal will be lower than in recipes using meat, and the taste is not worse.

Calories: Not specified
Cooking time: Not indicated

With the onset of cold weather, the lungs summer soups fade into the background, and instead of them, hearty, warming, thick soups appear on the menu. The main ingredient in winter soups- meat: beef, veal, pork or chicken. You can add any vegetables, cereals, pasta, make dumplings, thicken the soup with an egg or stir-fry vegetables.
Buckwheat soup with meat - traditional Russian dish. Everything is extremely simple in it, without any culinary delights, but nonetheless one of the most available products turns out delicious and very hearty soup. In a thick, rich meat broth, potatoes are first boiled properly and then buckwheat, carrots and onions are added to it. Vegetables before laying can be lightly fried in oil or put in soup without frying. Tomatoes, tomato sauce add or not - it's up to you. It is advisable to season the soup with crushed garlic, parsley and pepper at the end of cooking.

Ingredients:

- meat broth - 2 liters;
- potatoes - 3 tubers;
- buckwheat (dry) - 2-3 tbsp. l. with a small slide;
- carrots - 1 large;
- onions - 2-3 pcs;
- bay leaf - 1 leaf;
- ground black pepper or peas - to taste;
- garlic - 1-2 cloves;
- salt - to taste;
- vegetable oil or lard - 1-2 tbsp. l;
- any greenery Rye bread- for submission.

Recipe with photo step by step:

For meat broth, it is better to take meat with a bone or rib tape. Cut the meat into pieces, pour over cold water, immediately add salt and put on strong fire. When boiling, reduce the fire to a minimum, remove the risen foam with a slotted spoon. After all the foam has been removed, cover the pan with a lid and cook the broth with a quiet gurgle until the meat is cooked (cooking time depends on the type of meat). Cool the finished broth, remove the meat, strain the broth through a fine sieve and pour into a small saucepan.

When the meat is almost ready, start preparing the vegetables. Wash and clean all vegetables. Pour cold water over the potatoes before cutting so that the tubers do not dry out and do not darken. Carrot cut into cubes or cubes, slices.

chop onion as you wish. Onions are usually added to buckwheat soup with meat more than others - buckwheat and onions go very well together.

Place the pot of broth over medium heat. Cut potatoes into strips or cubes.

Dip the potatoes in the boiled broth. Wait for it to boil again, make the fire the desired intensity. Cover with a lid and cook the potatoes until fully cooked. The better it boils, the richer the taste of the finished soup will be.

While the potatoes are cooking, make the roasted vegetables. In butter or melted lard, sauté onions and carrots until soft. Add tomatoes, cut into small cubes (or grated, you can add tomato sauce). Saute until the liquid has evaporated from the tomato.

Sort the buckwheat, remove the "chernushki". Rinse buckwheat in cold water. Add grits to the finished potatoes, cook for another 5-7 minutes until the buckwheat is half cooked.

Add fried vegetables to the soup with buckwheat. Stir, bring the soup to a boil. Under the lid, cook until the buckwheat is cooked. If you want the grains not to boil too much, fry the buckwheat in a dry frying pan or cook the soup until the grains are half cooked (then, when the soup is insisted, it will come to readiness).

Before removing the soup from the heat, season it with ground black pepper, grated garlic and parsley.

Cover the finished buckwheat soup with meat with a lid, leave to infuse on the stove for 10 minutes. Pour into plates, put a piece of meat in each and serve the soup with herbs and rye bread.

Bon appetit!
Author - Elena Litvinenko (Sangina)

I suggest you cook a wonderful first course today - buckwheat soup with meat. Soups with buckwheat are prepared on vegetable broth, and on the water, but with beef it turns out especially tasty. Meat can be taken on the bone, and just the pulp. Today I will cook the broth on beef ribs.

Products for buckwheat soup with beef will require the simplest.

Put the meat to cook on a strong fire. When the broth boils, be sure to remove the foam. Meanwhile, cut the onion and carrot into cubes.

If you have greens with hard stems, I advise you not to throw them away, but wash them, tie them with a thread and lower them into the broth. They will give wonderful aroma meat broth. Let's make the fire medium and cook the beef for about an hour, until soft.

Peel the potatoes, cut into cubes or cubes, as usual.

Dip the potatoes in a saucepan, bring to a boil. Add washed buckwheat.

Boil the soup over medium heat for 10-15 minutes, until the potatoes are ready. We remove the bunch of stems, add a bay leaf and leave the buckwheat soup with meat to brew under the lid, turning off the heat. We will arrange the meat on plates and serve our wonderful soup! Transparent, appetizing, rich, very tasty and satisfying - that's what kind of soup we got!