How to properly prepare buckwheat soup. Delicious buckwheat soup with chicken: recipes

Date of writing: 18.04.2024

Reading time: 21 minutes

Buckwheat soup is a fairly simple and yet universal 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 not be superfluous in your 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, barley, pasta, etc. And those who really love buckwheat can treat themselves to a plate of delicious buckwheat soup. Moreover, even it can have different 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 healthiest cereals - after all, it is not for nothing that it is with it that children are often introduced to solid food; it is recommended as the basis of the diet for older people, and it is this cereal that perfectly restores strength after illness and helps the body get stronger. It contains 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 foods: meat, fish, vegetables, milk and sugar.

Before cooking buckwheat soup, you just need to rinse and sort the grains - it does not require any additional processing. The cooking time for buckwheat and the soup itself will depend on the ingredients:

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 added to the soup along with them;
As for how long to cook buckwheat in soup, it all depends on what kind of grain you choose. The kernel is added to the broth along with the potatoes, and after 20 minutes it will be ready, but if you have chives, it boils faster, and therefore 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. This dish is very well and easily digestible, leaving behind neither a feeling of heaviness in the stomach nor any other unpleasant sensations. At the same time, it cooks relatively quickly and simply, so that, with a minimum of effort and time, you can prepare a hearty and nutritious lunch.

Let's prepare the ingredients:

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

This amount of products is designed for 4.5 liters of water.

Cooking process

We wash the chicken meat and cut it into portions.

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

Pour water into the pan, put the prepared meat, one peeled whole onion in it, and let it boil. Remove the foam, reduce the gas supply to slightly less than medium and cook the broth for 35-40 minutes. Cooking the sirloin will take less time.

On a note! A whole onion, dropped at the beginning of cooking, will help make the broth clear!

While the broth is cooking, we prepare the vegetables. Peel the carrots and grate them. We remove the remaining onion from the husk and finely chop it. Peel the potatoes, wash them and cut them into arbitrary pieces.

When the broth is ready, add potatoes to it. While the water is boiling, sort out and rinse the buckwheat. Add it to the soup.

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

Mushroom soup

Buckwheat soup can be prepared with any type of mushroom: chanterelles, porcini mushrooms, oyster mushrooms, etc. In this case, the 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 pair of bay leaves;
pepper;
salt;
fresh greens.

Cooking process

In this case, preparing the soup begins with processing the vegetables. We peel the onion and chop it into small cubes; we also peel and grate the carrots. Pour vegetable oil into the pan and fry the prepared vegetables in it.

We wash the champignons under running water and cut them into thin slices. Place in a frying pan with the onions and carrots and fry for about three more minutes, stirring constantly.

Place a saucepan on the stove, pour in about 3 liters of water and bring it to a boil. At this time, we sort out the buckwheat, wash it thoroughly and heat it for a couple of minutes in a dry frying pan.

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

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

Now add the fried vegetables with mushrooms, finely chopped garlic and pepper. Cook for about 5 minutes, remove from the stove, add chopped herbs and leave on the table, covered, for 10 minutes. Place on plates and serve.

Light soup without meat

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

To prepare this soup you will need:

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

Cooking process

Pour 3 liters of water into the pan and let it boil. Peel the potatoes, wash and cut into small pieces. Place in a saucepan and bring to a boil again. Reduce the gas supply and cover with a lid.

We sort out the buckwheat, rinse it and also add it to the pan. Bring everything to a boil again, skim off the foam with a slotted spoon, add salt to taste and cook for 20 minutes.

While the vegetables and grains are ready, start frying. Peel the carrots and chop them on a grater, peel the onion and chop into small cubes. Pour vegetable oil into a frying pan and fry the prepared vegetables until golden brown. If you want to prepare a strict dietary buckwheat soup, then you do not need to fry the onions and carrots - add the vegetables to the soup immediately after chopping.

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

Soup with buckwheat in a slow cooker

In order for buckwheat soup in a slow cooker to be rich enough, aromatic and tasty, you need to know all the intricacies of its preparation. The following set of products is designed for a bowl with a volume of at least 4 liters. You need to prepare:

chicken meat – 400 g;
buckwheat – 1 half glass;
potatoes - 3-4 tubers;
one onion;
medium carrot root;
salt;
pepper.

Cooking process

We wash the meat and cut it into portions. If you do not have a fillet, but a whole chicken, then it is advisable to remove the meat from the bones. Place 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 the potatoes into small cubes. We peel the onion and chop it into small cubes. Peel the carrots and grate them on a medium grater. Place all the vegetables in the multicooker bowl, fill with water and turn on the “Stew” mode. We sort out the buckwheat, rinse it thoroughly and also put it in the slow cooker. Close the lid and cook until done. Five minutes before the end of cooking, add bay leaf, salt and pepper.

After the signal, open the multicooker, release the steam, close it again and leave the soup for 20 minutes. Serve hot, sprinkled with herbs.

Buckwheat soup for kids

This buckwheat soup is perfect 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 for meat, but also for cereals. Vegetables must also be fresh, without damage or signs of rot.

Important! Returning to meat, it is worth noting that for children of this age, low-fat varieties are preferable, 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.;
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, place meat in it and bring to a boil. Remove the foam with a slotted spoon, cook for about a minute, then drain the water. Set aside the meat, wash the pan and fill it with clean water. Place the meat in the pan and bring to a boil again.

We deal with vegetables. Peel the carrots and grate them on a fine grater. We also remove the peel from the onion and finely chop it. Wash the potatoes, peel them and cut them into small cubes. When the meat is ready, add potatoes, washed buckwheat, carrots and onions. Cook the soup until the vegetables are ready. Salt to taste, add a few drops of vegetable oil, let cool and offer it to the baby.

Important! If you are preparing this soup only for a child, then try to calculate the number of ingredients so that you get one serving. Babies must be fed exclusively freshly prepared food every day!

Milk buckwheat soup

And our selection of recipes ends with milk soup with buckwheat. To prepare it you will need the following ingredients.

Nutrition experts recommend eating hot soup, such as buckwheat, at least once a day. After all, buckwheat itself is incredibly healthy. In addition, buckwheat soup, even cooked in meat broth, is a very light and quickly digestible dish.

You can cook it using the most popular products: meat, chicken, mushrooms, liver. If you want to experiment, you can cook cabbage soup, pickle soup, and even fish soup with buckwheat. Such a variety of options will not allow the hot dish to become an ordinary soup, and every time it will delight you with new tastes and original presentation.

How to cook buckwheat soup - a classic recipe

Buckwheat soup is rightfully considered an original Russian dish. Therefore, the classic recipe suggests adding wild or cultivated mushrooms to it.

300 g fresh mushrooms;
3–4 potatoes;
one medium onion and one carrot each;
½ tbsp. raw buckwheat;
salt and pepper;
fresh greens.

Preparation:

When using wild mushrooms, peel them in advance, wash them and boil them for 15–30 minutes in slightly salted water. Then drain the excess liquid in a colander.
Heat a thick-bottomed saucepan over heat. Pour in a little vegetable oil and fry the diced onion.
After 3-5 minutes, add the coarsely grated carrots and fry for another 3-5 minutes until the vegetables are soft.
Cut boiled or fresh mushrooms into large pieces and add to the pan with the vegetables. Simmer on low gas for about 7-10 minutes.
At this time, peel the potato tubers and cut them into cubes, rinse the buckwheat thoroughly in several waters.
Place the prepared ingredients into the pan. Stir vigorously and pour in about 2–2.5 liters of strictly hot water.
As soon as the soup boils, turn on the gas and cook for 15–20 minutes until the potatoes are completely cooked.
About a couple of minutes before turning off the gas, add salt and season the soup to your taste.
Increase the heat, let it boil again and remove from the stove. Add finely chopped herbs and let the dish simmer, covered, for about 5-10 minutes.
Another simple recipe for buckwheat soup with mushrooms is offered in the video.

Buckwheat soup in a slow cooker - step-by-step recipe with photos

The following recipe will explain step by step how to cook buckwheat soup in a slow cooker. The method is universal and suitable for kitchen appliances of any model.

400 g chicken meat;
3–4 potatoes;
1 carrot;
1 onion;
1 multi-stage raw cereals;
4 liters of water;
1 tsp salt;
2 tbsp. vegetable oil;
1 laurel leaf.

Preparation:

Cut the chicken meat into small pieces. Set the multicooker to the “soup”, “stew”, “steam” program. Pour in water and dip the meat into it. Don't forget to skim off any foam that appears when boiling!

2. In the meantime, finely chop the onion without peeling. Grate the carrots coarsely or cut into thin strips. Cut the potatoes as usual (slices, cubes, cubes).

3. Place all the chopped vegetables, as well as well-washed buckwheat and bay leaves into the multicooker. Switch the equipment to “buckwheat” mode.

4. After the process is completed, the multicooker will automatically switch to heating mode. This is the best moment to add salt to the soup and add herbs to it. After a few more minutes you can serve.

Buckwheat soup with chicken

Buckwheat soup with chicken takes a little longer to prepare than lean soup, but it turns out more rich and aromatic. Children eat this hot dish with special pleasure.

200 g chicken breast;
1 onion;
1 small carrot;
3 tbsp. with a pile of buckwheat;
2–3 potatoes;
a little butter;
spices and salt to taste.

Preparation:

Dip the cleanly washed chicken fillet, a whole piece, into cold water (about 2.5–3 liters). Bring to a simmer over medium heat (skim off) and then reduce the heat to a simmer for about 20-25 minutes.
Wash the buckwheat well, cut the peeled potatoes into small (about 2 cm) cubes. Grate the carrots, cut the onion into quarter rings.
As soon as the chicken meat is ready, take it out, add potatoes into the pan, and when the soup boils, buckwheat.
Fry the carrots and onions (5-7 minutes) in oil until golden brown.
When the potatoes are almost ready, add the fried potatoes to the soup, as well as boiled chicken fillet, cut into small pieces. Season with salt and pepper to personal taste.
After another 5-7 minutes, turn off the heat and let the hot dish brew and cool slightly (about 10 minutes).

Soup with buckwheat and meat

In the cold winter and dank autumn, you want to eat something hot, liquid and especially satisfying. Buckwheat soup with meat will provide the body with energy and will definitely lift your spirits. By the way, you can cook it on the bones, but with pulp it turns out much tastier.

0.5–0.7 kg of beef or pork pulp;
1 tbsp. buckwheat;
5–6 medium potatoes;
1 large carrot;
1 large onion;
2 laurel leaves;
salt, pepper, garlic.

Preparation:

Boil water in a saucepan and place the meat, cut into small slices, into it. (If you add cold water, it will boil faster and will not be as tasty.) Cook it for about 1-1.5 hours over low heat.
Salt the broth, increase the gas and add the potatoes, cut into cubes, into the pan. After boiling, add buckwheat and reduce the heat again.
While the potatoes and buckwheat are boiling, peel the onion and carrot. Cut them into thin strips or cubes. (You can simply grate the carrots).
Heat a little vegetable oil in a frying pan and fry the vegetables until golden brown.
Place the roast into the soup and cook for another 10–15 minutes until the cereal and potatoes are completely cooked.
At the very end, add salt and season with your favorite spices. Add a couple of cloves of pressed garlic and a handful of dry or fresh herbs.
Let the soup sit for about 10-15 minutes before serving.

Lean buckwheat soup without meat - dietary recipe

Lenten buckwheat soup can be prepared not only on Lent or diet days. This simple hot dish will be especially satisfying if you don’t have a single meat product in the refrigerator. This incredibly easy dietary soup can be prepared in just half an hour.

2 liters of water;
2 tbsp. buckwheat;
2 potatoes;
1 small onion and carrot each;
salt, bay leaf, ground black pepper;
a little vegetable oil or butter.

Preparation:

Pour water into a small saucepan and boil it. Throw in washed buckwheat and potatoes cut into small cubes.
Once boiling, reduce the gas and simmer for about 10 minutes.
Chop the onions and carrots as desired. Fry in vegetable or butter and place the frying in a pan. (If you are preparing a truly dietary dish, do not fry the vegetables, but immediately after cutting, throw them into the boiling soup.)
Add some salt, pepper and bay leaf. Cook for about 5-10 minutes more. Toss in a handful of fresh or dried herbs before turning off.

Video instruction will tell you how to prepare buckwheat soup according to an unusual recipe with cabbage and beef.

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 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 specified 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 pan with the 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 kind.

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

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

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

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

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

How to cook buckwheat soup - 15 varieties

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

Ingredients:

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

Preparation:

Prepare chicken broth - cook for about 40 minutes.

Fry the buckwheat.

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

Serve with chopped parsley.

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

Ingredients:

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

Preparation:

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

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

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

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

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

Ingredients:

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

Preparation:

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

Ingredients:

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

Preparation:

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

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

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

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

When serving, garnish with fried cabbage in sauce.

Ingredients:

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

Preparation:

Heat the buckwheat in a frying pan without oil.

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

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

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

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

When serving, garnish with chopped herbs.

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

Ingredients:

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

Preparation:

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

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

Boil buckwheat separately.

Saute chopped carrots, celery, onions.

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

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

When serving, decorate with greens.

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

Ingredients:

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

Preparation:

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

Place meatballs in boiling water.

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

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

Ingredients:

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

Preparation:

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

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

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

When serving, garnish with egg halves.

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

Ingredients:

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

Preparation:

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

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

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

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

Ingredients:

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

Preparation:

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

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

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

Ingredients:

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

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

Preparation:

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

Fry finely chopped bacon until cracklings are obtained.

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

When serving, sprinkle with cracklings.

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

Ingredients:

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

Preparation:

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

Cut the carrots into large pieces.

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

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

The soup is delicious, with fluffy dumplings.

Ingredients:

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

Preparation:

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

Sauté onions and carrots with mushrooms.

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

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

The soup is ready.

The soup turns out very aromatic, tasty and healthy.

Ingredients:

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

Preparation:

Soak the mushrooms, boil and chop.

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

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

The soup is ready. Served with sour cream.

Country-style buckwheat soup

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