Cook the soup with buckwheat mushrooms. Buckwheat soup with mushrooms: thick, aromatic and tasty

21.08.2020

There are many varieties of recipes for buckwheat soups. Let's consider step by step the 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

Onion- 1 piece

Vegetable oil- 1 tbsp

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

How to make a simple buckwheat soup

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

2 ... Peel the potatoes, chop and dip in the boiling broth.

3. Rinse the buckwheat.

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

5 . Disassemble the meat remaining in the broth preparation process into small pieces and add to the buckwheat soup.

6 ... Prepare frying. Peel and chop the onions and carrots. Fry in vegetable oil. You do not need to deeply fry the onions with carrots. Remove from heat as soon as the onions begin to brown. Add frying to buckwheat soup. After 15-20 minutes (when the potatoes with 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 has been known in Russian cuisine for a long time, managed to settle down and enter the standard menu of every housewife. It does not take much time, it does not need overseas ingredients, and most importantly, you can eat with pleasure and come a couple of times for a supplement. It is possible and even necessary to diversify this dish, so we will add several dish options to the recipe box 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.
Onion - 1 piece.
Carrots - 1 piece.
Potatoes - 2-3 pieces, medium size.
A clove of garlic.
Condiments - salt and pepper, oregano and dry herbs.

First of all, we will make frying in our buckwheat soup in a large frying pan . Chop the onion finely 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 the onion. Then cut the carrots into thin slices and fry them together with the onions. When frying in buckwheat soup 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 dried over low heat, pour boiling water over the tomato and remove the peel from it, chop and add to the frying (you can use tomato paste). Now we transfer everything to the pan, you can, in principle, sauté vegetables in the pan with rhinestones, as it is more convenient. Cut the potatoes into squares, put them to the vegetables and add a little water and more vegetable oil. After 15-15 minutes, add cereals and fill everything with water, plus seasonings. Cook until buckwheat is ready, let it brew.

Recipe: Buckwheat Chicken Soup

Buckwheat is a glass.
Chicken wings, legs or fillets - 300 grams.
Greens - half a bunch.
Onions - 1 piece.
Carrots - 1 piece.
Bay leaves, salt and pepper.
Potatoes - 2-3 pieces.

Let's start cooking buckwheat soup with broth. Rinse the chicken, cover with water and put on the fire, remove the foam when it stops appearing, put salt, bay leaf and pepper. While cooking the base, cut the onions, carrots, potatoes into cubes. We fry the onions with carrots, add to the almost ready-made 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 buckwheat soup on a slow fire. Shred the herbs and add them when the soup is almost ready.

Recipe: Buckwheat Soup in a Multicooker

Buckwheat - half a glass.
Chicken fillet - 300 grams.
Greens - half a bunch.
Sour cream - 2 tablespoons.
Butter - 2 tablespoons.
Onions - 1 piece.
Carrots - 1 piece.
Condiments - salt, bay leaves, dry herbs.

This buckwheat soup incredibly simple as the multicooker does everything for you. We will do it without potatoes, so that it becomes more dietary and lighter. Wash and peel carrots and onions, cut into cubes. We wash the buckwheat under running water, and divide the chicken into medium squares. 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.
Onion - 1 piece.
Celery stalk - up to 100 grams.
Carrots - 1 piece.
Spices and salt.
Olive or vegetable oil.
Butter.
Dill greens - half a bunch.

For meatballs in buckwheat soup, we need:

Chicken fillet either already ready-made minced meat- 300 scales.
Eggs - 2 pieces.
Pepper and salt.
Semolina - 30 grams.

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

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

Pour water into a saucepan, mix vegetables and add washed buckwheat. And while buckwheat soup simmer over low heat under a lid, we will make meatballs from minced meat prepared in advance: we will wet our hands cold water to prevent the meatballs from sticking to your fingers. We roll the minced meat into balls and put it on the table or board. Add the meatballs to the buckwheat soup, one cutlet 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 cook completely. Leave the dish covered for 20 minutes to infuse. When serving, add chopped herbs and sour cream to a plate.

It takes 1 hour and 20 minutes to cook buckwheat soup.

How to cook buckwheat soup

Products for buckwheat soup
Chicken leg - 1 piece
Buckwheat - half a glass
Potatoes - 4 pieces
Carrots - 1 piece
Onions - 1 head
Dill and parsley - 3 tablespoons each
Garlic - 2 prongs
Sunflower oil - 3 tablespoons
Salt, pepper, lavrushka - to taste

How to cook buckwheat soup
1. Pour water into a 3-liter saucepan and put on fire.
2. Thoroughly wash the legs and wipe with a napkin, put in water.
3. Add pepper and salt, lavrushka, chopped garlic clove.
4. Bring chicken bouillon until boiling and cook, skimming off the foam.
5. Peel the onions and carrots, finely chop the onions, rub the carrots on a coarse grater.
6. Put a frying pan on fire, heat, pour oil, put onion and fry over medium heat, then add carrots and fry. Frying buckwheat soup is ready.
7. Peel the potatoes, wash and cut into 1 centimeter cubes.
8. Sort the buckwheat and heat in a frying pan.
9. Remove the chicken leg from the cooked broth, separate the edible parts and return to the broth. Add potatoes, buckwheat to the soup and cook.
10. Add frying to buckwheat soup, add salt and pepper to taste.

Serve buckwheat chicken soup - with chopped fresh herbs, sour cream and pleasure!

Fusofacts

How else to cook buckwheat soup
In buckwheat soup, you can replace chicken with any other meat - but keep in mind that then the cooking time for buckwheat soup will increase significantly. See How To Cook

Everyone knows from childhood that you definitely need to eat something liquid and hot for lunch. Most often, such dishes are borscht or soups. There are many recipes for their preparation - potatoes, pearl barley and much more are used as ingredients. And those who love buckwheat can rejoice - buckwheat soup is very easy to prepare. Moreover, it can be very diverse - add meat, liver, mushrooms, chicken, or prepare a dietary version (on water).

The benefits of buckwheat are beyond doubt - it is the first dish for young children, the elderly or for those who need to recuperate. It is low in carbohydrates, but abundant in elements such as protein, fiber and essential amino acids. Plus, there is a lot of iron in buckwheat. You can combine it with the most different products- this is just an amazing dish! As an experiment, cook it with milk and sugar, meat, fish, mushrooms, vegetables, organ meats, or even fruits. The result will shock you.

Buckwheat soup recipe. In order to cook buckwheat soup with meat according to the recipe given below, we need:

Preparation

Step-by-step recipe for making buckwheat soup:

1. Prepare the meat (I used the bone from the soup set, you can take any meat you want), fill it with water, put it on the stove to boil. When the water boils, let it boil for about 30 - 40 minutes;

2. During the time while the meat is being prepared, you need to prepare the vegetables: peel the carrots, three on a coarse grater; peel the onion, chop finely; wash the potatoes, peel, cut into cubes;

3. When the meat is ready, take it out, add some water to the broth, wait until it boils. As soon as it boils, put potatoes and carrots in it, they should cook for about 10 minutes;

4. After that add the chopped onion - leave to cook for about 10 minutes;

5. Put the last ones, having previously cut it into pieces - the final version of the soup is also cooked for about 10 minutes (most importantly, no more, otherwise it will not turn out into a soup, but). You can add spices at any of the last three stages, except for herbs (if fresh);

6. When the cooking process is over, add the herbs (in the form of fresh or in the form of spices), stir the soup, let it brew for 15 minutes. Now you can serve it! Top up the dish with croutons or croutons, if desired.

Video recipe

Buckwheat soup

Buckwheat soup is great option dishes for the first, it will be appreciated by your whole family. There are many recipes for cooking. The basis for cooking can be either water or broth. The main ingredients of any buckwheat soup are: some potatoes, onions, carrots, and of course, itself buckwheat... If you want to cook such a dish according to the classic recipe, then you will need more meat broth. The recipe for this dish is much simpler than you might imagine.

If you are interested in buckwheat soup that is low in calories so as not to affect your figure, then the base should be water. In addition, do not forget to add various spices to it, which can give various shades of taste (for example, a little bay leaf or black ground pepper will add an additional aroma and a pleasant tart taste to the dish).

Buckwheat Soup Variations

If we take the recipe below as a basis, then with some imagination and a desire to experiment, you can get many variations of the same dish. If you add mushrooms, you get mushroom option, because buckwheat will be cooked in a decoction of mushrooms. And the meat version, the recipe of which is offered to your attention, requires meat broth with pieces of meat. Moreover, it is worth noting especially that anything can be taken as meat - beef, pork, chicken, smoked ribs, even a soup set.

Many modern housewives are trying to adapt most of the recipes for cooking any dishes in order to cook them in a slow cooker. Buckwheat soup is no exception. It can be easily cooked in a multicooker, while saving time. The optimal mode for cooking buckwheat soup in a slow cooker will be "Stewing".

Information note

When you cook this buckwheat dish, it is worth remembering that buckwheat tends to boil down and increase in volume by more than 2 times. Therefore, always correctly observe the proportions so as not to end up with buckwheat porridge. The calorie content of the dish will depend solely on the ingredients. If you cook a dish according to the recipe below, that is, with meat, then its calorie level will naturally be higher.

For comparison: buckwheat porridge cooked in butter with the addition of salt will have about 150 kcal per 100 grams. But buckwheat soup with chicken meat with the addition of vegetables is only 60 kcal per 100 grams. Yes, you cannot get enough of one hundred grams of soup, but its calorie content is so low that it cannot damage your figure (if you do not lose weight, then you will not gain weight for sure). In addition, eating first courses is good for the body, this is the basis, so do not forget about them.

Buckwheat soup in the end, it should turn out fragrant and rich, and when served fresh and hot, it will fill you with strength and energy. Use this recipe and you will be pleasantly surprised!

Cooked according to our recipe will be no less tasty.

Chicken meat - 300 gr.
Buckwheat groats - 200 gr. (about 1 glass)
Small carrots - 1 pc.
Bow - 1 head
Potatoes - 2-3 pcs.
Vegetable oil for frying
Greens

Unfortunately, buckwheat is not a very frequent guest on our table. Despite the large amount of iron and other useful macro and microelements, there are not so many dishes with buckwheat. What do we usually cook from buckwheat? We use it as a side dish and sometimes we cook milk soup.

Buckwheat soup with chicken

Today we will cook buckwheat soup with chicken. In Russian cuisine, there is an obligatory tradition of preparing first courses for lunch. By adding buckwheat to the soup, you can not only diversify the soup menu, but also make it much healthier.

Taking into account the fact that soups on chicken broth are very easy to cook, even a novice housewife can cook it.

Let's start with the broth. Put the meat in a saucepan and fill it with water, do not add seasonings and spices yet. We put on fire and wait until the water boils. Now the main thing is not to lose the foam. As soon as it starts to form, reduce the heat and remove it gently with a spoon. If you still missed, then add some cold water, then the settled foam will rise up. After you have removed all the foam, leave the broth, let it cook. In the meantime, let's get to the vegetables.
Finely chop the onion and grate the carrots.
Place vegetables in a preheated skillet. First, the onion, when it becomes more transparent, add the carrots and simmer a little.
Slice the potatoes to your liking.
Some housewives take out the finished meat from the broth and separate it from the bones. It is not important to do this. If you wish, you can also remove the bones from the soup. If the pieces of meat are small, I see no point in separating them.
So, the meat is ready, now we send all the prepared products to it, salt it. Be sure to add bay leaves and peppercorns. Close the lid and after 10 minutes the delicious buckwheat soup will be ready.
If season allows, decorate with finely chopped herbs and invite everyone to the table.

You can also add red bell pepper. It will give buckwheat soup a special spring flavor. And thanks to the bright red color, the dish will look like in the photo.

Due to its beneficial properties, buckwheat required product v baby food... It is not an allergen, so it is introduced into complementary foods from an early age, and children really like the pleasant taste.

How to make baby buckwheat soup - learn from our recipe

Since this dish can be given to children as a complementary food, it is necessary to be very careful with the choice of products. Take a close look at the expiration dates of not only meat, but also cereals. If buckwheat has been lying for a long time, it may have a bitter taste and there will be more harm than good.

It is better to take not fatty meat for buckwheat soup. If the child is still very young, fillet will work best. For older children, you can take a shin or wings.

Calculate the amount of food so that you can cook buckwheat soup at one time.

Buckwheat groats - half a glass.
Chicken's meat
Potatoes - 2 pcs. medium size
Carrots - 1 small
Bulb onions - ½ pc.
Greens, salt

Cooking steps:

We cook the secondary broth. To do this, bring the meat to a boil, boil for about a minute and drain the water. Wash the meat and the pan and fill it with clean water again.
While the broth is boiling, prepare the vegetables. If you are going to make a puree soup, cut vegetables in any shape, but not completely large chunks, it will be more convenient to grind. For the little ones, you can cut the carrots into rings first, and then cut out funny figures from them.
When the meat is done, season with salt and add cooked vegetables and cereals.
After 10 minutes, the soup is ready. Add some herbs and a large spoonful of delicious sour cream.

To make the process of cooking buckwheat soup even easier, you can use a miracle saucepan with the overseas name of a multicooker. Its main function is to forget the hostess what she is preparing to eat.

Prepare all the food to be used in cooking. Cut the meat into portions and rinse. Sort buckwheat and rinse too. Peel and chop the vegetables.

Put all this beauty in the multicooker bowl, pour the required amount of water, the main thing is not more than the permissible maximum, salt and pepper and close the lid. Set the desired soup function and time depending on the multicooker model.

Now you can go about your business, delicious chicken soup with crumbly buckwheat will be ready on time.

Step-by-step recipes for mushroom soup with mushroom buckwheat, honey agarics, dried mushrooms with chicken and on the water

2018-01-07 Marina Vykhodtseva

Grade
recipe

2793

Time
(min)

Servings
(people)

In 100 grams ready meal

2 gr.

1 gr.

Carbohydrates

5 gr.

41 kcal.

The most delicious and aromatic soups are obtained from dried forest mushrooms... But they must first be left in cold water for soaking. It will take about three hours, but the result will really please. A simple recipe for a delicious and satisfying mushroom soup with buckwheat on the stove in a saucepan.

Ingredients:

100 g dry mushrooms;
2.6 liters of water;
450 g potatoes;
100 g of buckwheat;
100 g onions;
100 g carrots;
40 ml of vegetable oil;
a bunch of dill, salt, laurel leaf.

A step-by-step recipe for a classic mushroom soup

Mushrooms soaked in advance should be rinsed well, squeezed out and thrown into boiling prescription water. If they are dark, then you can drain the first broth after a couple of minutes of cooking. That is, change the water, cook soup in the second broth. This will not spoil the taste, and the color will noticeably improve.

You can start peeling and slicing vegetables right away. We start with potatoes. We clean the tubers, chop, add after ten minutes to the pan to the mushrooms, cooked, after another ten minutes add salt and add buckwheat.

Now we peel the onions and carrots. Chop and rub. We heat the oil, add cooked vegetables to it, fry.

As soon as the potatoes are cooked and the buckwheat is almost cooked, we spread the vegetables to them. Stir the soup, taste it for salt.

After a couple of minutes, put the chopped dill greens (you can take dried herbs), for the scent, throw in the bay leaf. After that, turn off the piita immediately, cover the pan, let the mushroom soup with buckwheat stand.

Option 2: Quick recipe for mushroom soup with buckwheat

Champignons cook much faster than other mushrooms and are great for buckwheat soup. If there is already boiling water, then the process, at the maximum, will take half an hour. Any kind of oil can be used. For the lean version of the soup, we take a plant product.

Ingredients:

250 g champignons;
0.3 tbsp. buckwheat;
50 g onions;
a couple of potatoes;
50 g carrots;
2 tbsp. l. chopped greens;
25 g butter.

How to quickly cook mushroom soup with buckwheat

Measure one and a half liters of water into a saucepan, bring to a boil. Pour potatoes cut into small cubes. Bring it to a boil again.

We wash the mushrooms. You can cut them in any way, pieces, plates. We send to the boiled potatoes.

Buckwheat must be sorted out and washed so that the broken grains and husks float up, they spoil the look of the soup. We fall asleep the cereal after the mushrooms boil. All these products are cooked at about the same time, we will certainly salt them.

While the base of the soup is boiling, we fry the onions and carrots in oil. Brown the vegetables until golden brown.

We check the readiness of the potatoes by breaking a piece. If this is done without difficulty, then we lay the vegetables. Let the soup boil well, season with herbs.

If the soup is prepared from frozen mushrooms, then you do not need to thaw the mushrooms first, we take them out of the freezer and put them in a saucepan.

Option 3: Mushroom soup with buckwheat and chicken

For a more satisfying version of the soup, you can use any pieces of poultry. Most delicious broth obtained from the legs, wings and other similar parts of a bird with skin, the ridge can also be put into a saucepan. If you need to prepare a low-calorie option, then it will do chicken breast, but you do not need to cook it for a long time, you can throw potatoes right after boiling.

Ingredients

300 g honey mushrooms;
200 g potatoes;
1 onion;
600 g of chicken;
0.5 tbsp. buckwheat;
1 carrot;
some oil and spices.

How to cook

We wash the chicken, put it in a saucepan and pour a couple of liters of cold water. We set to cook. If not breast is used, then we boil for fifteen minutes, for poultry it takes about half an hour. It is best to cut the chicken into pieces right away, so as not to take it out and disassemble it later. At the first boil, a foam will appear on top of the broth, which must be removed.

As soon as the chicken has boiled for the specified time, add chopped potatoes to it, then throw in a teaspoon of salt. Cut the potatoes coarsely enough so that they do not dissolve during the boiling of honey agarics.

We immediately rinse the honey agarics and also add to the pan. Throw frozen mushrooms without pretreatment. We cook honey agarics with potatoes for about ten minutes, after which you can add buckwheat.

While all this is being cooked, finely chop the onion, three carrots. Pour the vegetables into the heated oil, make a simple sauté. You can take fat for her.

Transfer the vegetables from the pan to the soup pot. We boil the dish with them for another three minutes. We throw greens. Salt buckwheat soup with honey agarics to your taste, you can also pepper, season with laurel, garlic fits well into this dish, but it is better to add it directly to each plate.

To cook a transparent and beautiful soup, the chicken should not be touched when the broth is boiling. The foam should collect, hold together, float to the surface. If the bird is stirred, then ugly flakes will float in the soup.

Option 4: Mushroom soup with buckwheat and tomatoes

Tomato soups can be made simply with pasta, but with fresh tomatoes the taste is completely different. The recipe is not entirely unusual, but bright and hearty soup, which is made in a lean version. Optionally, instead of plain water, we take meat or chicken broth. Dried mushrooms are used for this recipe.

Ingredients

100 g dry mushrooms;
4 potatoes;
4 tomatoes;
onion head;
100 g of buckwheat;
one carrot;
40 ml of oil;
0.5 bunch of parsley;
one bell pepper.

Step by step recipe

As expected, we soak the mushrooms in cold water until they swell well, they should completely soften. Then we rinse, put in a saucepan, we begin to cook the soup from 2.5-2.8 liters of water, depending on the desired density.

Did the mushrooms boil for ten minutes? You can add chopped potato tubers, stir, boil about the same amount, then add salt, add buckwheat.

While the base is being prepared, heat the oil in a frying pan, boil water in a kettle. We chop the head of the onion, put it in the oil. Grate carrots (peel beforehand), add. Cooking vegetables over medium heat, after a minute add finely chopped pepper.

Is the kettle boiling? Put tomatoes in a bowl and pour over. We wait a minute, rinse with cold water, remove the skin. It should come off easily. Cut the peeled tomatoes into slices, but not finely. We spread it with onions and carrots. Fry for about five minutes.

We shift vegetables with tomatoes into an almost ready-made soup. Stir, salt, be sure to try. Let it simmer with tomatoes over low heat, throw in the herbs, turn off the stove.

Soups with canned, and especially barrel tomatoes... It is even easier to remove the skin from them, just pull on it. Tomatoes in their juice are also suitable, usually they are already skinless.

Option 5: Mushroom soup with buckwheat and fried mushrooms

Saturated mushroom soup made from fried champignons. It is best to cook them with a mixture of butter and vegetable oils, but if you wish, we take one kind.

Ingredients:

250 g champignons;
2 potatoes;
4 tablespoons of buckwheat;
large onion;
25 g plums. oils;
3 tablespoons of vegetable oil;
one carrot.

How to cook

We will not fry the carrots in this soup, immediately chop them, send them to boiling water. Add in a minute the potatoes and salt. We begin to prepare the soup. After boiling, we mark for eight minutes, start the washed buckwheat.

We take a large frying pan, spread out all the oil indicated in the recipe. We warm up. Or we just lay out any one kind of butter.

We cut the onion, put it in oil, cook until transparent. Cut the champignons into plates, add. Fry mushrooms and onions over high heat. They should be browned.

As soon as a light crust appears on the mushrooms, put everything in a saucepan with buckwheat soup. Stir, cover, simmer on the lowest heat for about five minutes, a little more is possible.

At the end you need to taste the buckwheat soup, add more salt, season with herbs.

Likewise, you can prepare soup with other fried mushrooms. This option is especially suitable if the product has been boiled and frozen in advance. In this case, frying will enhance its taste, improve the broth and the finished dish.

Today we offer you another simple but very tasty soup that will surely become a frequent guest on your table - mushroom soup with buckwheat. It is very aromatic, thanks to the mushrooms and vegetables in its composition, and buckwheat gives it an even richer and richer taste.

Author of the publication

She was born in Crimea, now lives in Vidnoye, Moscow region. Mom of two wonderful mischievous people.
Likes to come up with new dishes and experiment with different combinations of spices. He maintains his blog on Instagram, where he shares his recipes under the hashtags # lenushka_vegan and # lenushka_vegan_baked goods.

Recipe author: Elena Davydova
After cooking, you will receive 8
Cooking time: 40 min

Ingredients

20 gr. forest mushrooms
250 g buckwheat
2.5 l. water
600 gr. potato
150 g onion
200 gr. carrot
olive oil
ground black pepper
Dill

Cooking method

Rinse buckwheat and mushrooms.

Soak the mushrooms in a little water for 10 minutes. Dried mushrooms can be replaced with frozen or fresh forest ones. In this case, they will need to be stewed along with onions and carrots.

Wash, peel and cut the potatoes into small cubes. Pour water into a saucepan and cook buckwheat and mushrooms. After boiling water, add potatoes and cook until all ingredients are cooked, about 15 minutes.

Peel and finely chop the onion, peel and grate the carrots.

Fry the vegetables in a skillet with a little olive oil until the onions are soft, about 10 minutes. If necessary, add a little water to the pan to prevent the vegetables from burning.

Add vegetable stew in a saucepan with buckwheat and mushrooms. Add salt, black pepper, more water, if necessary, and let the soup simmer for another 5 minutes.

Wash the dill and chop finely. Serve with hot soup.

Mushroom soup with buckwheat ready!

Bon Appetit!

The combination of buckwheat and mushrooms is as perfect and harmonious as rice with fish or potatoes with cutlet. And believe me, these are not all the advantages of buckwheat soup with mushrooms, the recipe for which you will find below. This first course is very light and low in calories, but nutritious thanks to mushrooms and potatoes. And also this a good option for lunch, people who follow a strict fast or diet, the dish will also appeal to vegetarians. A definite plus in the ease and speed of preparation. In half an hour, you will have a large saucepan on your stove with fragrant soup for the whole family.

Buckwheat is a very useful and necessary cereal for our body. It holds the record for iron content, which plays an important role in strengthening the cardiovascular system. In addition, regular consumption of buckwheat will improve complexion, increase hemoglobin, improve the functioning of the digestive tract, strengthen nails and bones, and improve the functioning of the heart and kidneys. Champignons contain a lot of protein, which allows them to replace meat. They are also useful for vision and strengthening of bones, nails, teeth.

It will not be difficult to prepare lean buckwheat soup with mushrooms, and even the body will be saturated with useful substances. Therefore, rather get down to cooking this simple but tasty first food.

Ingredients:

3 l. water;
2-3 potatoes;
150 g buckwheat;
200 g champignons;
1 carrot;
1 onion;
2 bay leaves;
Salt to taste;
Greens;
3-4 tablespoons vegetable oil.

How to cook buckwheat soup with mushrooms, recipe with photo

1. Peel and wash onions and carrots. Three carrots on a coarse grater. Chop the onion.

2. Wash champignons and cut into slices.

3. Fry vegetables and mushrooms in vegetable oil for 5 minutes, stirring constantly. At the same time, the onions should become transparent and not fried, and the carrots should be softer, while not losing their rich orange color.

4. Peel the potatoes, wash them, cut them into medium cubes. Pour water into a saucepan and put on fire. When the water boils, we send potatoes to the pan.

5. Buckwheat must be washed well. We select excess garbage and blackened pieces of cereal from the water. We change the water several times until it becomes transparent. Then we send the washed cereals to the potatoes.

6. When the potatoes are almost ready, add frying of onions, carrots and mushrooms to it. Salt and pepper to taste, add bay leaves for flavor and your favorite spices. Cook until cooked potatoes and buckwheat.

7. Finally add chopped parsley or dill and turn off the heat. Cover the finished soup with a lid and let it brew for 10 minutes.

8. Light and tasty soup with buckwheat and mushrooms is ready. Serve with fresh and flavorful bread. Bon Appetit!

Basic recommendations for making lean soup with buckwheat and mushrooms

In order not to cry from chopping onions, try soaking it in cold water for 5 minutes, and then chop it with a knife soaked in cold water.
Champignons are the most popular and easiest to prepare mushrooms, because they can be eaten even raw. But nothing prevents you from replacing champignons forest mushrooms or others that you have. Just imagine the aroma of rich buckwheat soup with porcini mushrooms! Highly delicious soups obtained from dried mushrooms.
It is better to use unscented sunflower oil for frying. Refined olive oil.
If you love more dietary options dishes, then do not fry vegetables with mushrooms, but immediately add to the pan to cook. Then you get a low-calorie, low-fat soup.
A minute before the end of cooking the soup, you can add a squeezed clove of garlic to the pan along with the herbs, it will add easy dish piquant aroma.

That's all simple step by step recipe... Good mood and delicious lunch!

Generous autumn presented us with its gifts - berries and mushrooms. The mushrooms were pickled, salted and, of course, dried. And how nice it is to get a fragrant bag of dried mushrooms in winter and make a thick, rich, delicious mushroom soup with buckwheat from them.

Ingredients

To prepare mushroom soup from dried mushrooms with buckwheat, you will need:

dried porcini mushrooms - 100 g;

buckwheat - 100 g;

potatoes (large) - 1 pc .;

onions - 1 pc.;

carrots - 1 pc.;

salt, pepper, bay leaf, vegetable oil;

greens, sour cream - for serving.

Cooking steps

Soak dried mushrooms for 2 hours in warm water.

Then rinse the mushrooms thoroughly, cover with clean cold water and cook for 15 minutes. Drain the water, refill with clean water, cook for another 10 minutes.

Peel the potatoes, cut into cubes, and dip in boiling mushroom broth.

Peel the onions and carrots. Finely chop the onion, grate the carrots on a coarse grater. Fry in vegetable oil.

Then add the sauteed carrots and onions to the mushroom soup.

Season the soup with salt and pepper to taste. After 5 minutes, turn off, let it brew.

Pour into plates, sprinkle with herbs, add sour cream. Our fragrant and very appetizing mushroom soup made from dried mushrooms with buckwheat is ready.

Bon Appetit!