Buckwheat soup in water recipe. Step-by-step recipe for making buckwheat soup

21.06.2020

The traditional simple buckwheat version of the first course is cooked even without meat, but with the addition of a large amount of vegetables, and most often mushrooms. Children like a kind of soup, and in addition, it is recommended to feed patients with it to restore the body. Buckwheat goes well with fish, although it is more often used in combination with mushrooms, meat and vegetables. The thickness of the soup can be easily adjusted to your liking.

Recipe 1: Chicken and Buckwheat Soup

Ingredients for a 4 liter saucepan:

500-700 grams of meat (beef, pork, chicken);
buckwheat (200 grams);
potatoes (500 grams);
carrots (200 grams);
onion (150 grams);
garlic (1-2 cloves);
bay leaf (3-4 pieces);
pepper
vegetable oil.

Step by step cooking:

Cut the meat into small pieces, put them in a saucepan, fill with water and set to cook: first bring to a boil over high heat, then reduce to low and cook for 1–1.5 hours. Some housewives drain the first broth to rid the soup of harmful substances in the meat. Do not forget to skim off the foam so as not to spoil the taste of the broth and soup in general.
Finely chop the onion, grate the carrots on a coarse grater and cut the potatoes into small cubes or cubes.
Calcine the buckwheat. To do this, pour the required amount of buckwheat into a preheated frying pan without oil and fry it over low heat for 3-5 minutes, while stirring so that the cereal does not burn.
Pour the crumbled onion into a preheated pan with vegetable oil. Fry a little and add grated carrots. Stir and fry the vegetables well until golden brown.
When the broth is ready, pour potatoes into it and add salt. Let the contents of the pan boil, after which we fill in the calcined buckwheat and cook the soup for 10 minutes.
At the last stage, put in soup fried onion with carrots, put the bay leaf and squeeze the garlic into a saucepan. Close the lid and infuse the soup for 10-15 minutes. When serving buckwheat soup you can tame it with fresh herbs.

Recipe 2: Buckwheat Soup with Meat

Ingredients:

beef meat;
bulb;
carrot;
potatoes;
buckwheat;
vegetables optional;
allspice;
Bay leaf;
black peppercorns;
parsley.

Cooking method:

The first step is to start preparing the broth. You will need about half a kilogram for it. beef, podgork is best of all - from it the broth will turn out to be hearty and rich. Cook the meat until fully cooked, 1.5-2 hours.
Prepare frying from onions and carrots. Grate the carrots, cut the onion into small pieces. Heat a frying pan, pouring a little sunflower on it, first fry the onion a little until a pale yellow color, then add the carrots and simmer together over low heat until a pleasant golden color. Passing usually takes 5-7 minutes.
Pre-sort the groats on the table, and then rinse in three waters or until the liquid is transparent and visually free of specks. It is advisable to ignite the sorted cereals in a dry, fried pan.
Put potatoes, cut into small cubes or slices, into the finished broth, add buckwheat after a few minutes.
Cook the soup until cooked under a loosely closed lid, before cooking, lay out the frying of vegetables. In this recipe, you can add any fried vegetables at your fingertips, the taste of buckwheat soup will only turn out richer.
Add spices to the ready-made soup to taste - allspice and black pepper, bay leaf, or you can use ready-made seasoning for soups. Add fresh, finely chopped parsley to each plate.

Recipe 3: Buckwheat soup with chicken broth with vegetables

Ingredients:

400 gram chicken meat;
2 potatoes;
0.5 cups of buckwheat;
carrot;
bulb;
2 tablespoons of sunflower oil;
salt;
Bay leaf;
2.5 liters of water;
sour cream;
Dill.

Cooking steps:

First, cook chicken bouillon for soup, according to any recipe you love.
Chop the onion and grate the carrots and potatoes.
Extract the finished meat from the broth, cut into small pieces.
In the finished boiling broth, put potatoes and cereals in turn. Add salt and pepper to taste.
Cook the soup for 10-15 minutes over low heat with closed lid and then add the prepared meat.
Fry the onions with carrots in sunflower oil until golden brown and also transfer to the soup.
Let the soup brew for 10-15 minutes, after which it can be poured into plates and treated with buckwheat soup to those who wish.

Recipe 4: How to cook buckwheat soup with tomatoes

Ingredients:

5 liters of beef broth;
3-4 onions;
8-10 tomatoes;
carrot;
2 rutabagas;
sweet red pepper;
4 potatoes;
a glass of buckwheat;
4 cloves of garlic;
2-3 tablespoons of vegetable oil;
greens;
salt;
a tablespoon of soy sauce.

Cooking steps:

Pre-cook the clear beef broth for the soup. Peel and dice the potatoes and rutabagas, cut the carrots into strips, sort the cereals and rinse.
Put carrots, rutabagas and potatoes in boiling broth. After a couple of minutes, add buckwheat. Cover and simmer.
In the meantime, prepare the stir fry for the soup. Cut the onion into half rings and fry in a pan with vegetable oil, adding a teaspoon of sugar (it will give a golden color). Add peeled and chopped tomatoes to the onion, soy sauce, Bell pepper, chopped herbs, and finely chopped garlic. Cover and simmer vegetables for 5-7 minutes.
Transfer the prepared frying to the soup 5 minutes before cooking, mix, add salt and pepper to taste.

Recipe 5: Buckwheat Fish Soup

Ingredients:

3 potatoes;
1/3 cup buckwheat;
2 cans of tuna;
carrot;
onion;
greens;
celery.

Cooking method:

Prepare vegetables, chop potatoes and onions, grate carrots.
Put potatoes in a saucepan with water and washed buckwheat after a few minutes.
Fry onions with carrots in a preheated pan with vegetable oil until soft and transparent. Transfer to boiling soup and reduce heat.
Drain the oil from the canned food and mash the fish with a fork. Transfer the fish gruel to the soup, add salt and pepper to taste. For more rich soup, pour the oil from the tuna into the pan, it will not spoil the taste.
Let the soup brew for a few minutes, pour into bowls and sprinkle with herbs.

Video with a recipe for making a simple buckwheat soup

The buckwheat soup recipe will come in handy for everyone who follows the diet of the household and cooks delicious and healthy first courses. Rich soup saturates for a long time, but at the same time it is considered safe for the waist, especially if you prepare a light version. We present a selection of buckwheat soups.

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

For cooking we need:

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

First, boil the broth. Pour the washed buckwheat into it and cook over low heat until it becomes soft (about 10 minutes). Cut the potatoes into cubes. Fry grated carrots in a frying pan, onion cut into cubes. Add potatoes and overcooking to the broth with buckwheat. Cook the potatoes until soft.

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

In a multicooker

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

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

How to cook with chicken?

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

Cooking following the instructions:

Boil the chicken until tender.
We take out from the pan, cool, disassemble into fibers.
Put cereals in the broth.
When the buckwheat is almost ready, add overcooking: carrots, onions, tomato paste.
Put potato tubers, cut into cubes.
We bring the potatoes to readiness.

Season the soup with dry parsley, bay leaves. Serve with black bread and fresh cabbage, carrot and greens salad.

With pork

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

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

Best served with fresh black bread or garlic donuts.

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

With beef

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

Let's prepare everything in steps:

Cut the beef into 5 cm pieces.
Boil in water.
Lay out with a slotted spoon and cool.
Put buckwheat in the broth.
Cook until soft.
Add diced potatoes, overcooked carrots.
Cook over low heat until tender.
Put the beef in the finished soup.
Let's mix.
At the very end, add bay leaves and spices.

Serve the soup in portions, served with salad from fresh vegetables... It goes very tasty with sour cream and horseradish, which can be spread directly on the bread.

Diet recipe

Buckwheat soup will be wonderful dietary option, if you prepare a "fat-burning" variation with celery and tomatoes. For cooking, it is worth buying a stalk or root of celery, a can of tomatoes in own juice, a large bunch of parsley and dill. We cook everything in water, on the lowest heat, following the guide below.

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

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

How to cook with mushrooms?

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

Everything is prepared simply:

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

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

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

Cheese buckwheat soup

A modern variation of the "bleached dish" will turn out if you add to the soup processed cheese... This will require delicious cheese like Hochland, but not a cheese product. It is enough to dip a few cubes of cheese into the prepared soup, let them melt, stir the food thoroughly with a spoon.

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

With sausages

Buckwheat soup turns out to be unusual if you add sausages to it. The product must be purchased of high quality and, preferably, in natural casing... The dish is prepared on hastily, the total cooking time does not exceed 30 minutes.

Everything is done elementary: pour 200 g of cereal into boiling water, cook until soft. Add potatoes. Fry smoked sausages, tomato paste, garlic, spices in a separate frying pan. When the potatoes are soft, add the sausages, stir the soup and simmer over low heat for 5 minutes. Turn off, add bay leaves. The soup is very aromatic, hearty, warming and ideal for dinner in the winter season.

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

Content:

The benefits of buckwheat have been known for a long time. It is no coincidence that it must be included in the diet of children, people recuperating after an illness, and people with diabetes, obesity, anemia. There are few carbohydrates in buckwheat, but a lot of fiber, amino acids and protein. Buckwheat is a rich source of iron. We propose to add to your cookbook buckwheat soup recipe.

Buckwheat, in terms of its taste, is combined with many products, therefore, various soups with buckwheat are known: chowder, several options for pickle, soup with fish, mushrooms, even with fruits ...

We have selected for you proven and noteworthy buckwheat soup recipes.

Before you put the buckwheat in the soup, you need to sort it out and rinse it. You can use whole grains or chopped for soup. Just keep in mind that the chaff boils much faster than the kernel, so it is added to the buckwheat soup later, ten minutes after the potatoes are put into the broth.

Buckwheat soup in a slow cooker

To cook buckwheat soup in a slow cooker, you will need the following ingredients:

chicken meat (any part) - 400-500 g
potatoes - 4 pcs.
buckwheat - 1 incomplete multi-glass
carrots - 1 pc.
onion - 1 pc.
salt, spices - to taste
bay leaf - 2 pcs.
water - 2 l
when serving to the table you will need:
sour cream
fresh herbs

Cooking method:

Wash chicken meat (any part), cut into pieces.
Peel the potatoes, wash and cut into small cubes.
Peel the onion, rinse and cut into small cubes.
Peel the carrots, rinse and rub on a medium grater.
You sort out buckwheat, wash it.
Put all the products in the multicooker bowl: chicken, potatoes, buckwheat, onions, carrots.
Add water, salt, bay leaves, and spices.
Turn on the "Quenching" program for 1.5 hours.
Now the multicooker will cook the soup, and you can go about your business, waiting for the signal of readiness.
Pour the finished soup into plates, serve to the table, seasoning with sour cream and fresh herbs.

According to this recipe, even the most inexperienced housewife can cook a delicious buckwheat soup.

Buckwheat soup in portioned pots

This is a recipe for cooking not only delicious, but also beautiful dish to brighten up any dinner party.

Ingredients:

buckwheat - 4 tbsp. spoons
onion - 2 medium onions
carrots - 2 pieces
olive oil - 2 tablespoons spoons
fresh champignons - 400 g
young potatoes - 2 pieces
vegetable broth - 800 ml
meatballs - 8 pieces

The products are designed to make 4 servings.

Please note that in addition to the ingredients, you will need portioned pots to make this soup. You can cook the soup in one large pot, but then it will have to be served in plates, and all the beauty and singularity will disappear.

Cooking method:

Prepare the vegetables: cut the carrots into thin strips and the onions into small cubes.
Then fry the chopped carrots and onions in olive oil until the onion turns golden.
When the onion turns golden, add the chopped mushrooms to the pan.
Cut the potatoes into small cubes.
Place in pots the toasted vegetables and mushrooms, the diced potatoes and add 2 each meatballs in each pot.
Pour the broth over the pots, salt and pepper to taste, close the lids and put the pots in the oven. Simmer the soup in the oven for 45-50 minutes at 180 °.

Soup is served directly in pots.

Buckwheat soup with meat

For the soup, take the pure pulp of any meat or meat on the bone. First, you can fry it until crusty - this will make it even tastier.

The ingredients are listed per 3.5 L of water.

Ingredients:

500-600 g of any meat
4-5 potatoes
1 large onion
a couple of cloves of garlic
1 medium carrot
150 g buckwheat
salt, bay leaf, pepper to taste
vegetable oil.

Cooking method:

Put the meat on the fire and cook for 1 hour.

Pure buckwheat must be calcined in a frying pan without oil. The potatoes should be peeled and cut into cubes or wedges. Fry the grated carrots and onions, chopped into small cubes.

Put potatoes into the boiling broth. When the soup boils again, add the buckwheat and cook for 10 minutes. Then add salt and fried carrots with onions to the soup. Leave to simmer until tender. 5 minutes before being ready to pepper, put a couple of bay leaves, squeeze out the garlic. Once ready, leave the soup to infuse on the stove. When serving, chop the herbs into a plate.

Buckwheat soup with mushrooms

This soup cooks quickly enough because its ingredients do not need to be cooked for a long time. Mushrooms can be taken not only fresh, but also dried, frozen.

Pre-soak dried mushrooms (80-100 g) for 50-60 minutes, and do not pour out the water after soaking, but add to the pan for greater flavor.

The number of products in the recipe is indicated for 3 liters of water.

Ingredients:

500 g fresh mushrooms(or 80-100 g dried)
2 onions
1 medium carrot
2 tomatoes (or 2 tablespoons of tomato paste)
4-5 medium potatoes
0.5 cups buckwheat (more is possible if you need the soup to be thicker)
salt, spices to taste
vegetable oil - 3 tbsp. spoons
sour cream to taste when serving.

Cooking method:

Put water on fire.

Peel the vegetables, cut, rinse the buckwheat.

Heat in a frying pan sunflower oil, sauté the onions until golden brown, add the mushrooms and continue frying until they produce juice. Then add the carrots and tomatoes to the skillet.

Pre-scald the tomatoes with boiling water, peel and chop. You can also use tomato paste.

Mix the mass in a skillet and fry until the liquid evaporates.

When the water boils, put potatoes and buckwheat into a saucepan, and after 10 minutes fry with mushrooms. Salt the soup, add spices (optional) and cook until tender.

After removing the soup from the heat, let it brew. When serving, add sour cream to the plates.

Buckwheat soup with liver

Any liver is suitable for such a soup: beef, pork, chicken. You can cut it into pieces of any size, just remove the films first.

There are two recipes for buckwheat liver soup: when the liver is placed in boiling water raw, and when the liver is fried with vegetables first.

The ingredients are indicated for 3 liters of water.

Ingredients (option 1):

400-500 g liver
4-5 medium potatoes
0.5 cups buckwheat or chaff
2 onions
bay leaf - 2 pcs., salt, pepper to taste.
Add sour cream and fresh dill to taste to the plate when serving.

Cooking method:

Bring the water to a boil, put the liver in it. When the water boils again, remove the scale and put buckwheat and potatoes cut into strips into the broth. After 10 minutes, put in finely chopped onions, add spices, salt and cook until tender (until the liver is soft). Then turn off the heat and let the soup brew.

Serve with sour cream and dill.

The second version of the same recipe

Ingredients (option 2):

400-500 g liver
4-5 potatoes
0.5 cups chopped or buckwheat
1 medium carrot
1 onion
2 tbsp. tablespoons of wheat flour
to taste salt, herbs and spices
for frying 2 tbsp. tablespoons of vegetable oil.

Cooking method:

Pour boiling water over the buckwheat for 5 minutes, then drain the water. Pour buckwheat and diced potatoes with water and place on the stove.

Cut the liver into small cubes, stir in flour and fry. Chop the onion, grate the carrots on a coarse grater and add to the liver, continuing to brown.

Put the resulting roast in boiling water with buckwheat and potatoes, salt, add spices as desired and cook until tender.

Sprinkle with herbs when serving.

Lean buckwheat soup

In order to make this soup dietary, you just need to exclude the frying of vegetables, and chop the onion and carrots and put them to cook with potatoes. As the name suggests, this soup is cooked without meat.

V lean soup no seasoning is added. The aroma of buckwheat does not require any addition.

The ingredients are calculated to make 4 servings of soup:

potatoes - 0.5 kg
buckwheat - 100 g
carrots - 1 pc.
onion - 1 pc.
sunflower oil - 50 g

Cooking method:

Wash and peel potatoes, carrots, onions, cut the potatoes into 3x1 cm cubes.

Grate the carrots on a fine grater, and finely chop the onion.

Fry the buckwheat in a pan to enhance the flavor.

Put the potatoes in boiling water and cook for 10 minutes, then add the onions, carrots and buckwheat to the pan. Cook for another 15 minutes, seasoning with salt to taste.

You can serve soup with low-fat sour cream and herbs.

Pickle recipe with buckwheat

Rassolnik, or cucumber soup, has been brewed in Russia for a long time. The basis of the pickle is pickled cucumbers, and the hostess adds cereals depending on their preferences. We offer to cook pickle with buckwheat.

Ingredients for 4 servings:

pork pulp - 500 g
buckwheat - 120 g
potatoes - 4-5 pcs.
pickled cucumbers - 2 pcs.
medium carrots - 1 pc.
onion - 1 pc.
vegetable oil - 2 tbsp. spoons
salt, black pepper - to taste
lemon - 4 wedges
green onions - 8-10 feathers.

Cooking method:

Prepare broth. Chop the meat into portions, put in a saucepan, pour 2 liters of cold water. When the water comes to a boil, remove the froth, reduce heat to medium and cook the pork until tender.

While the broth is cooking, prepare the rest of the ingredients for the pickle. Sort the buckwheat, rinse with cold water.

Grate pickled cucumbers on a grater with straws, cover with water and leave for 10 minutes. Then drain the water and squeeze the cucumber straws. Peel the potatoes, wash and cut into large pieces.

After that, prepare a roast for pickle: peel the carrots, wash and rub with straws. Peel the onions, rinse under cold water and chop finely. Fry the carrots and onions in vegetable oil until soft, adding pepper to taste.

Remove the meat from the finished broth, put buckwheat in it and cook for 5 minutes, then add the potatoes and cook for another 15 minutes. When the potatoes are boiled, add the frying, stir and after a minute put the grated cucumbers in the pickle, taste and salt to taste, if required.

Remove the pan from heat, close the lid and let the pickle brew for 15-20 minutes.

Pour the prepared pickle into plates, add a piece of meat to each portion, green onions and a slice of lemon.

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Buckwheat soup is one of traditional dishes Ukrainian cuisine. It can often be found in school canteens and canteens of various businesses. My husband couldn't even look at this soup before. But I decided to prove to him that buckwheat soup can be very tasty. And I found three for myself wonderful recipe soup with buckwheat.

Recipe for a delicious buckwheat soup

Kitchen appliances: saucepan, bowl, grater, frying pan, crush.

Products

Cooking steps

We wash the mushrooms and cut into medium pieces.
Cut the leek into thin rings.

Pour water into a saucepan, put chicken, potatoes and onions.
We put on the stove and cook for 35 minutes.
Heat the sunflower oil in a pan and spread the mushrooms.
Fry mushrooms until golden brown.

Fry buckwheat in a dry frying pan for three minutes.
We take out the potatoes from the broth and put them in a bowl.
Pour peppercorns and bay leaves into the broth.
Knead the potatoes in a bowl with a crush. We drive in the egg.
Add salt and flour. Stir until smooth.
We filter the broth and pour it back into the saucepan.
Pour buckwheat into the broth and cook for ten minutes.
Put the dumplings into the soup using a teaspoon or pastry syringe.
Cook for three minutes.
We spread the mushrooms with carrots and onions.
Mix and cook for six minutes.

Buckwheat soup video recipe

In this video, you will see how to cook buckwheat soup.

Buckwheat soup with meat

Cooking time: 65 minutes.
Servings: 5.
Kitchen appliances: saucepan, grater, frying pan.

Products

Cooking steps

Video recipe for buckwheat soup with meat

In this video, you will learn about the recipe for a delicious buckwheat soup.

Recipe for buckwheat soup with chicken in a slow cooker

Cooking time: 65 minutes.
Servings: 7.
Kitchen appliances: grater, slow cooker.

Products

Cooking steps

We wash and peel vegetables.
Cut the onion into small pieces.
Cut the potatoes into medium cubes.
Rub the carrots on a grater.
Cut the pepper into small cubes.
Cut the chicken into large pieces.
We put all the ingredients in a slow cooker.
We pour in water.
We wash the buckwheat and add to the multicooker.
Pour in peppercorns and salt.
We close the lid of the multicooker.
We select the "Soup" option (50 minutes).

Video recipe for buckwheat soup in a slow cooker

From this video you will learn how to cook buckwheat soup in a slow cooker.

Before preparing the soup, buckwheat must be sorted out and rinsed under running water.
If your soup is not rich, then at the end of cooking you can add a piece to the pan butter.
You can serve the soup garnished with parsley or dill.

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

The subtleties of cooking

Soups and borscht are usually consumed at lunchtime. They can be vegetable, with the addition of rice, barley, with pasta etc. And those who are very fond of buckwheat groats can treat themselves to a plate of delicious buckwheat soup. Moreover, even he can have different options preparations that can be alternated.

And since we are talking about buckwheat soup, I would like to say a few words about its main component. Buckwheat is one of the most healthy cereals- after all, it is not for nothing that it is with her that the acquaintance of babies with solid food often begins, it is she who is recommended as the basis of the diet for the elderly, and it is this cereal that perfectly restores strength after illness and helps the body to get stronger. It contains an insignificant proportion of carbohydrates and, importantly, absolutely no gluten - gluten, and at the same time it is rich in unique proteins, fiber and iron. Plus, buckwheat has an amazing taste, thanks to which it goes well with various products: meat, fish, vegetables, milk and sugar.

Before cooking buckwheat soup, it is enough to rinse and sort the cereal - 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 shortest cooking time - from 30 to 40 minutes, but if you prefer beef, then it will take a much longer period of time;
lean soup with mushrooms is the fastest - washed, peeled and chopped mushrooms are usually fried with carrots and onions and put in the soup with them;
regarding how much to cook buckwheat in soup - it all depends on what kind of cereal 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 a chop, then it boils down faster, and therefore it is added to the soup about 10 minutes after the potatoes.

Classic recipe

Buckwheat soup classic recipe cooked on the basis of chicken meat. Such a dish is very good and easy to digest, leaving no feeling of heaviness in the stomach or any other unpleasant sensations. At the same time, it is cooked relatively quickly and easily, so that, with a minimum of effort and time, you can prepare a hearty and nutritious meal.

Let's prepare the ingredients:

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

This quantity of products is calculated for 4.5 liters of water.

Cooking process

We wash the chicken meat and cut it into portions.

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

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

On a note! Whole head onion, dipped at the beginning of cooking, will help make the broth clear!

While the broth is boiling, we are busy with vegetables. Peel the carrots and grate them. Free the remaining onion from the husk and finely chop it. Peel the potatoes, rinse and cut into arbitrary pieces.

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

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

Mushroom soup

Buckwheat soup can be cooked with any mushrooms: chanterelles, porcini, oyster mushrooms, etc. In this case, mushrooms can be both fresh and dried. Today we propose to cook mushroom soup. It's fast and delicious.

So, for this dish you will need:

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

Cooking process

In this case, the preparation of the soup begins with the processing of vegetables. We peel the onion from the husk 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. Put in a pan with onions and carrots and, with constant stirring, fry for about three minutes.

We put a saucepan on the stove, pour 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, rinse and cut into a medium cube. We put it together with buckwheat in boiling water. Add bay leaves and salt to taste. We cover the pan with a lid and cook everything for about 10 minutes - the potatoes should be almost completely cooked.

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

Light soup without meat

If you like lean and light soups, then you will definitely like buckwheat soup without meat. You can easily adopt this recipe for use in a diet, it will also become great option a light lunch in the heat, when you don't feel like eating anything particularly satisfying. In short, memorize, write down and cook!

To prepare this soup you will need:

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

Cooking process

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

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

While vegetables and cereals reach readiness, we are frying. Peel the carrots and chop them on a grater, peel the onion and chop it into small cubes. Pour vegetable oil into the pan and fry the prepared vegetables until golden brown. If you want to cook a strict dietary buckwheat soup, then you do not need to fry onions and carrots - we put vegetables in the soup immediately after shredding.

When buckwheat and potatoes are completely ready, put carrots and onions into the soup, add chopped into small cubes bell pepper, bay leaf, pepper. Bring to a boil and cook the soup for about 6-8 minutes. Pour hot into plates and decorate 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 next set of products is designed for a bowl with a volume of at least 4 liters. It is necessary to prepare:

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

Cooking process

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

Turn off the multicooker. Cut the potatoes into small cubes. We free the onion from the husk and chop it into small cubes. Peel and rub the carrots on a medium grater. We put all the vegetables in the multicooker bowl, fill with water and turn on the "Stew" mode. We sort out buckwheat groats, rinse it thoroughly and also put it in a slow cooker. Close the lid and cook until tender. Five minutes before the end of cooking, add the bay leaf, salt and pepper.

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

Buckwheat soup for babies

This buckwheat soup is great for a child who is just 1 year old. But the preparation of this dish and the selection of ingredients must be taken very seriously. Pay special attention to the expiration dates, and not only meat, but also cereals. Vegetables must also be fresh, free from damage or rot.

Important! Returning to meat, it is worth noting that for children of this age, it is preferable low-fat varieties, 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 wash the meat thoroughly, remove all fat, skin and cut into small pieces. Pour water into a saucepan, put the meat in it and bring to a boil. Remove the foam with a slotted spoon, cook for about a minute, then drain the water. Set aside the meat, wash the pan and fill it with clean water. Put the meat in a saucepan and bring it to a boil again.

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

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

Milk buckwheat soup

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

buckwheat - 3-4 tablespoons;
milk - half a liter;
sugar - a tablespoon with a slide;
a piece of butter - 25 g;
water - 150 ml;
salt - a small pinch.

Cooking process

Buckwheat must be thoroughly sorted out, removing all the debris, then thoroughly rinsed in running water and calcined in a pan for two to three minutes.

Pour the indicated amount of water into a saucepan, add a pinch of salt, lay out the prepared cereal and bring to a boil. Cook for a couple of minutes, then drain the water and pour in the milk. With medium gas flow and constant stirring, bring the contents of the pan to a boil. Put in a piece of butter, reduce heat to minimum and cook milk soup for about 8-10 minutes. Add sugar a couple of minutes before cooking.

As you can see, buckwheat soup is far from boring. It can have a different set of ingredients, but it will always be delicious. Enjoy cooking and be healthy!

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