Buckwheat soup. Buckwheat soup

25.11.2023

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 flavorful. 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 sit 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 1 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.

Any chicken broth soup is a wonderful, tasty, nutritious and healthy dish. Moreover, to prepare the broth it is not at all necessary to use a whole bird carcass - the bones and skin remaining after cutting, and even chicken giblets will do.

Most often, chicken broth is seasoned with noodles, pasta, rice, and less often with vegetables. Have you tried chicken soup with buckwheat? This combination tastes quite pleasant, and there is no need to talk about the benefits. Moreover, now that the prices for this cereal have become simply indecently high, it turns out to be very expensive to feed a large family with simple buckwheat porridge. Therefore, we will prepare buckwheat soup - it will diversify your daily menu, and will not require special culinary skills and wisdom. To paraphrase a famous expression, everything delicious is extremely simple!

Buckwheat soup is eaten with pleasure by both children and even men who still have memories of daily army porridge and refuse buckwheat or pearl barley as a side dish.

Today I suggest you prepare a wonderful first course - buckwheat soup with meat. Soups with buckwheat are prepared with both vegetable broth and water, but with beef it turns out especially tasty. You can take the meat on the bone, or just the pulp. Today I will cook broth using beef ribs.

The ingredients for buckwheat soup with beef will be very simple.

Let the meat cook over high heat. When the broth boils, be sure to skim off the foam. Meanwhile, cut the onions and carrots into cubes.

If you have greens with hard stems, I advise you not to throw them away, but to wash them, tie them with thread and put them in the broth. They will add a wonderful aroma to the meat broth. Turn the heat to medium and cook the beef for about an hour until tender.

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

Place the potatoes in a saucepan and bring to a boil. Add washed buckwheat.

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

Buckwheat soup healthy and tasty. In the recipe for buckwheat soup, the central place is, of course, given to buckwheat. Buckwheat is one of the few crops that are still not amenable to genetic modification. Scientists have not yet learned how to modify buckwheat, and this is very good. I think many people know that the benefits of buckwheat for humans are enormous. Regular consumption of buckwheat reduces the risk of heart disease and metabolic diseases.

Buckwheat soup is a tasty, satisfying and aromatic first course. It can be cooked with or without meat. You can use absolutely any meat for buckwheat soup. For those who like a cool and rich soup, it is better to take pork or beef. At the same time, be sure to eat it with fat and even better on the bone. And for lovers of a more dietary and light buckwheat soup, the best choice, of course, would be chicken fillet.

Ingredients for buckwheat soup

For a 3-4 liter pan:
Meat (pork) – 400-500g
Onions – 2 pcs.
Buckwheat – 0.5 tbsp.
Carrots – 1 pc.
Potatoes – 4-5 pcs.
Dill – 1 bunch (not big)
Salt, spices - to taste

Cooking time: 1 hour 15 minutes.

Buckwheat soup recipe

Let's prepare the broth for buckwheat soup. The recipe is simple. Rinse the meat under cold water, add water and bring to a boil. Then rinse again under cold water, add new water, bring to a boil and cook over low heat at a low simmer.
Add a small onion to the pan with meat. After preparing the buckwheat soup, you will need to remove the entire onion from the pan. Since she has already given all her beneficial properties to the soup, her mission in this recipe is completed.
Peel and cut carrots and potatoes. Carrots for buckwheat soup can be grated. Or cut into slices or cubes as desired. Also cut the potatoes into small pieces.
So, the meat broth has been cooking for 40-50 minutes. Now add chopped vegetables to it: carrots and potatoes. Bring to a boil and continue cooking. Cook for another 20-30 minutes and you can add buckwheat.
Pour buckwheat into a saucepan and rinse with warm water, shaking by hand. This is necessary so that all the husks rise to the surface of the water and then they can be easily washed off. Then add water again and shake. This way we remove the husks and other debris that is found in buckwheat.
Now add buckwheat to our meat broth with vegetables. Cook over low heat for another 25 minutes. Then add salt and spices. After 5 minutes, you can remove our soup from the heat.

Buckwheat soup is ready! Bon appetit!

Buckwheat soup

Buckwheat soup is the taste of childhood! Fragrant, rich, incomparable buckwheat soup according to our family recipe

In my childhood, buckwheat soup was prepared quite often. It was always so appetizing and fragrant that it caused an uncontrollable appetite while still bubbling in the pan! I really liked the smell of roasted buckwheat. They prepared soup with buckwheat and chicken, beef and any other meat, even lean.

Ingredients for buckwheat soup (for about 16 servings):

Beef on the bone – 400 g (2-3 ribs)
Potatoes – 500 g (4-5 pcs)
Leek - 1 piece
Carrots – 150 g (1 piece)
Sweet pepper - 180 g (1 piece)
Buckwheat – 100 g (0.5 cups)
Vegetable oil – 3 tbsp.
Greens - to taste
Salt, spices - to taste

For the broth:

Onion - 1 piece
Carrots - 1 pc.
Garlic - 3-4 cloves
Greens or green stems - 1 bunch
Bay leaf - 2-3 pcs.

The quantity of products is indicated for a 4 liter pan.

If you want to cook buckwheat soup with chicken, then it is better to use chicken legs for the soup, removing the skin from them. You can also add celery root, parsley, black peppercorns and any other spices that you like to the broth.

It is better to take multi-colored peppers for soup, half of each color, and it is advisable not to replace leeks with onions. This is my little secret: bright, juicy vegetables turn an ordinary everyday soup into an interesting dish.

Advice: If you bought buckwheat that was not fried, but light and without an aromatic smell, heat it a little in a dry frying pan.

Buckwheat soup - recipe with step-by-step preparation:

Now I’m telling you how to prepare buckwheat soup according to my recipe.
First, cook the broth. The better your broth, the tastier the buckwheat soup will be.
Fill the meat with cold water, put it on the stove and bring to a boil.
When the water boils, foam appears. Reduce the heat to low, skim off the foam, cover with a lid and cook for 15-20 minutes over low heat.
Drain the water, pour in clean water, add peeled vegetables, spices and bring to a boil.
Cook the broth over low heat, covered, for about 2 hours if the soup is made with beef. If you cook buckwheat soup with chicken, 40-60 minutes is enough.
While the broth is cooking, let's take care of the rest of the ingredients. We clean and cut the vegetables: potatoes - into cubes, carrots and peppers - into small cubes, chop the onion, wash the buckwheat.
Place the onions, carrots and peppers in a saucepan and lightly fry in vegetable oil.
It is important to fry the vegetables only lightly so that they acquire a delicious smell, but not to fry too much.
When the broth is cooked (check the readiness of the meat), remove the meat and leave to cool. We remove the vegetables from the broth and discard them, but the carrots can be finely chopped and returned to the soup, if desired.
Add potatoes to the broth and cook until half cooked: 7-12 minutes, depending on the type of potato.
Chop the cooled meat and return it to the broth.
Add washed buckwheat.
Add the fried vegetables and cook the soup until the buckwheat is ready: about 15 minutes.
Then add chopped herbs, bring to a boil and cook for 1 minute.
Buckwheat soup with beef and juicy bright vegetables is ready!
When serving, garnish with fresh herbs.

Calorie content of buckwheat soup in 100 grams – 50 kcal

Delicious and simple buckwheat soup

Both adults and children love this soup. Buckwheat soup is distinguished not only by the availability of ingredients. The buckwheat soup recipe is very easy to prepare, even a novice housewife can handle it. And yet, I haven’t cooked it for a long time. And today I cooked a pot of soup and my family ate 2 bowls of this soup.

For some reason I was never interested in how to make soup with buckwheat; when I was little, I didn’t eat first courses at all. But then one day I went to visit a friend, and she was cooking lean buckwheat soup. It is without meat, poultry, even without mushrooms.

The best part is that you almost always have the ingredients for this dish at home. And during Lent you cook it in vegetable oil. And if the vegetables are only simmered a little in a frying pan, and not fried, you get dietary buckwheat soup. And on regular days, you can use butter. Then you will get a more satisfying first course. Now let's move on to how to cook buckwheat soup.

Ingredients:

2 tbsp. buckwheat
2 liters of water
1 onion
1 carrot
2 potatoes
50 grams of vegetable or butter
black pepper
Bay leaf

Preparation:

To start cooking the buckwheat soup, put a saucepan with clean water on low heat. Rinse the buckwheat with cold water. To do this, either put the buckwheat in a sieve, or fill it with cold water 3-4 times. The buckwheat water should become clean.
Place the washed buckwheat in a saucepan with water. Bring the water to a boil and reduce the heat to low. People often ask how long it takes to cook buckwheat in soup. Everything is quite simple - after boiling for 5-7 minutes and with vegetables for about 5 minutes. In the meantime, peel the vegetables. Finely chop the onion, the carrots can be chopped or grated. Peel the potatoes and cut them into cubes. Immediately add the potatoes to the buckwheat soup.
Melt the butter in a frying pan and start frying the onions. When the onion begins to become transparent, add the carrots. During the frying process, it may turn out that there is not enough butter. Add another piece of butter. Or you can use vegetable oil instead of butter. Because If this buckwheat soup is meatless, you will get a lean soup with buckwheat.
Fry the onions and carrots over low heat for 5 minutes. If you want dietary buckwheat soup, just simmer the vegetables a little under the lid; you can even use water if your diet does not even allow the use of vegetable oil.
Add carrots and onions to the soup with buckwheat and potatoes. Salt and pepper the soup. Bring to a boil. Put in a bay leaf. Cook for about 5 more minutes. Turn off the fire. Cover with a lid and let it brew.
Serve with greens.
This soup can be cooked in chicken or meat broth. But I cook it exactly as described in the recipe. My family calls it “axe soup” because... I cook it when I have very little time or don’t have time to go to the market for meat. While I was writing a recipe for buckwheat soup, my daughter looked at the monitor and asked why I hadn’t made this delicious soup for a long time.

Bon appetit!

BUCKWHEAT SOUP WITH CHICKEN BROTH

Today I suggest you prepare a completely traditional buckwheat soup with chicken broth. It seems like an absolutely elementary set of products, but even my son, a fussy eater, eats this first thing with great pleasure. Thanks to the onion and carrot frying, the soup looks very appetizing!

Buckwheat soup recipe

Let's see products we will need for buckwheat soup recipe.

ready-made chicken broth - 1.5 l.
carrot - 1 pc.
onion - 1 pc.
potatoes - 4 pcs.
raises oil - 1.5 tbsp. l.
buckwheat - 3 tbsp. l.

Prepare buckwheat soup with chicken broth:

Now let’s get started preparing our simple buckwheat soup, the recipe for which is below.
I prefer to prepare chicken broth ahead of time so that I have hot, freshly cooked soup for lunch every day. However, it is not forbidden to prepare soup from scratch. That is, start cooking it with broth. Just take a chicken leg (or a soup set), fill it with cold water, put it on the fire, adding a whole peeled onion and carrot to the pan. Having brought to a boil, reduce the heat and simmer for 10-15 minutes, then add a little salt. When the broth is ready, remove the carrots and onions from it.
While the broth is preparing, start with the vegetables. Peel the onion and cut into cubes; peeled carrots - grate. Place the frying pan on the gas and pour the vegetable mixture into it. oil. Fry the onions and carrots in it (the heat should be medium), for 5-7 minutes - until a pleasant golden color.
Next, you need to add fried vegetables to the prepared boiling broth. After boiling them for 5 minutes, you can add pre-peeled and cut into small cubes potatoes.
We are almost finished preparing buckwheat soup, there is just a little left. Now you need to prepare the buckwheat - carefully sort and rinse with hot water. As soon as the potato soup begins to boil, add the cereal. Stir, add salt and simmer over low heat until the potatoes are soft (15 minutes).
When serving buckwheat soup, you can sprinkle it with chopped dill or parsley. Bon appetit!

Buckwheat soup for children over 1.5 years old

You can replace turkey fillet with chicken fillet or veal.

To prepare buckwheat soup you will need the following products:

turkey fillet 200 grams
onion 1 pc.
medium size potatoes 3 pcs.
chicken egg 1 pc.
carrots 1 pc.
buckwheat
vegetable oil

Preparing buckwheat soup for a child over 1.5 years old:

Wash the turkey fillet and cut into small pieces. The size of the pieces is determined by the age of the child: the smaller the baby, the smaller the pieces should be. Pour water into the pan in which the soup will be cooked, add the turkey pieces and place on the heat.
Rinse the potatoes thoroughly, peel them, remove the eyes and rinse again under running water. Cut the peeled, washed potatoes into thin strips or small cubes, as you prefer.
Place the chopped potatoes in the pot where you are cooking the turkey breast.
Now sort out the buckwheat and rinse it until the water becomes clear, pour the finished buckwheat into the pan where the potatoes and turkey are cooked. When the water in the pan boils, skim off all the foam and add a little salt.
Then peel the onions, rinse them and finely chop them into cubes. Lightly fry the onion in vegetable oil until transparent. Peel and rinse the carrots and grate them on a fine grater. Add the grated carrots to the onions and fry lightly.
Add the onions and carrots to the pan with the soup after a quarter of an hour from the start of cooking, by which time all the ingredients will be almost ready.
Stir the soup thoroughly, cover the pan with a lid and simmer the soup for three minutes. During this time, beat one chicken egg with a whisk or fork.
Then add the beaten egg into the soup, while constantly stirring with a spoon in the pan so that the egg disperses in the soup into thin flakes and does not turn into one lump.
Immediately after this, turn off the heat, cover the pan and let the soup simmer a little. Buckwheat soup for children over 1.5 years old is ready, bon appetit!

Buckwheat soup with meat

Ingredients:

Pork - 300 gr.,
Buckwheat – 200 gr.,
Carrots - 2 pcs.,
Potatoes - 3 pcs.,
Onions - 1 pc.,
Bay leaf - 2-3 pcs.,
Bunch of dill - 1 pc.,
Sunflower oil - 2-3 tbsp.,
Salt and seasonings - to taste

A piece of butter when serving will give buckwheat soup with meat a special taste and aroma.

Cooking method:

For buckwheat soup with meat, you need to prepare the products given in the recipe.
Peel and rinse onions, carrots, potatoes.
Finely chop the onion.
Cut the potatoes into small cubes.
Finely grate the carrots.
Rinse the meat well and cut into strips.
Sort out the buckwheat from debris and rinse.
Fry the meat in a small amount of oil.
Add carrots and onions to the fried meat.
Fry everything together until the vegetables are ready.
Place the prepared roast into a saucepan, add potatoes and buckwheat.
Fill the contents with water, add salt and seasonings.
Cook the soup for forty minutes until the cereals and potatoes are completely cooked. Let the soup brew for five to ten minutes.
Serve the finished buckwheat soup with meat, generously sprinkled with herbs.

Recipes for dietary buckwheat soup

Dietary buckwheat soup is a fairly versatile dish that can be prepared in a variety of ways. With a little imagination, you can even come up with your own recipe. On the Internet, the most popular soups are those with chicken, mushrooms or vegetables.

Dietary buckwheat soup with chicken

Many people like this recipe. It takes no more than an hour to prepare the soup, and during this time you will be quite free. There is no need to constantly stand at the stove. First you need to prepare the buckwheat. In various dietary recipes they cook it not in the standard way, but in a slightly different way. More precisely, buckwheat is not boiled, but steamed. This allows you to retain most of the nutrients, and during weight loss they are extremely necessary.

To prepare three servings of soup, you need approximately ¾ cup of dry buckwheat. It is thoroughly washed, and then 1.5 cups of hot boiled water is poured in. The porridge will steep for about 2 hours, and during this time you can prepare the remaining ingredients.

Boneless, skinless chicken breast is placed in a pan and filled with cold water. You need to cook it over medium heat for at least half an hour. At this time, peel and lightly fry the onions and carrots in a frying pan without oil. After complete readiness, you need to remove the chicken from the broth and add the prepared buckwheat porridge and vegetables. While the broth is boiling, the fillet is divided into several small parts and also sent to the pan.

Before serving in the soup, the greens are crumbled. Don't forget to add salt and pepper to taste. It is best not to add various ready-made seasonings; they contain a lot of unnatural ingredients.

Dietary buckwheat soup with mushrooms

Dietary buckwheat soup with mushrooms will please everyone. It's just the perfect combination of ingredients. First, prepare buckwheat porridge in the previously described way. Then we proceed to the main part of the work. Absolutely any mushrooms are suitable for this recipe. These can be more familiar fresh or frozen champignons, as well as any flattering mushrooms. You also need a non-stick frying pan for cooking.

Mushrooms are cut into pieces of a convenient size for you. Heat the pan well and pour a teaspoon of oil onto it. In such a small amount it will not harm the figure, but will help to reveal the taste of the mushrooms.

Mushrooms are fried in a frying pan for no more than 5 minutes. After this, finely chopped onions and carrots are added to them. The mixture needs to be fried for another 15-20 minutes. At this time it needs to be salted and peppered. If you set the buckwheat to steam in advance, it should already be ready by this point.

Now all that remains is to transfer the fried mushrooms into a saucepan, add boiled water, bring to a boil and add the cereal. The soup is ready. All that remains is to add some chopped herbs to the plate before serving.

Dietary buckwheat soup with vegetables

The main ingredients are buckwheat porridge, potatoes, carrots and onions, but you can also add your favorite vegetables. For example, quite often this recipe is supplemented with Brussels sprouts or broccoli.

Making buckwheat soup with vegetables is the easiest way. First, buckwheat porridge is brewed. Potatoes and other vegetables are cooked in a separate pan. You need to add salt and other spices to the vegetable broth. At the end, all the ingredients are combined. Before serving in the soup, the greens are crumbled.

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 this kind of stew, and in addition, it is recommended to feed sick people with it to restore the body. Buckwheat also 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 suit your taste.

Recipe 1: Soup with chicken and buckwheat

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 preparation:

Cut the meat into small pieces, put them in a saucepan, add 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. Don’t forget to skim off the foam so as not to spoil the taste of the broth and soup as a whole.
Finely chop the onion, grate the carrots on a coarse grater and cut the potatoes into small cubes or cubes.
Calcinate the buckwheat. To do this, pour the required amount of buckwheat into a heated frying pan without oil and fry it over low heat for 3-5 minutes, remembering to stir so that the cereal does not burn.
Pour the chopped onion into a heated frying pan with vegetable oil. Fry a little and add grated carrots. Stir and fry the vegetables thoroughly until golden brown.
When the broth is ready, add potatoes and add salt. Let the contents of the pan boil, then add the calcined buckwheat and cook the soup for 10 minutes.
At the last stage, add fried onions and carrots to the soup, add a bay leaf and squeeze the garlic into the pan. Close the lid and steep the soup for 10–15 minutes. When serving buckwheat soup, you can sprinkle it with fresh herbs.

Recipe 2: Buckwheat soup with meat

Ingredients:

beef meat;
bulb;
carrot;
potato;
buckwheat;
vegetables as desired;
allspice;
Bay leaf;
black peppercorns;
parsley.

Cooking method:

The first step is to prepare the broth. For it you will need about half a kilogram of beef meat; a hillock is best - it will make the broth nourishing and rich. Cook the meat until completely cooked, 1.5-2 hours.
Prepare a fry from onions and carrots. Grate the carrots and cut the onion into small pieces. Heat a frying pan by pouring some sunflower oil onto it, first fry the onion a little until pale yellow, then add the carrots and simmer together over low heat until a nice golden color. Passaging usually takes 5-7 minutes.
Pre-sort the grains on the table, and then rinse in three waters or until the liquid is clear and visually free of specks. It is advisable to heat the sorted grains in a dry, hot frying pan.
Place potatoes, cut into small cubes or slices, into the prepared broth; after a few minutes, add buckwheat.
Cook the soup until done under a loosely covered lid; just before cooking, add the fried vegetables. In this recipe, you can add any fried vegetables you have on hand; the taste of buckwheat soup will only become richer.
Add spices to the finished soup to taste - allspice, 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 and vegetables

Ingredients:

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

Cooking steps:

First, cook chicken broth for soup according to any recipe you like.
Chop the onion and grate the carrots and potatoes.
Remove the cooked meat from the broth and cut into small pieces.
Place potatoes and cereal in turn into the prepared boiling broth. Add salt and pepper to taste.
Cook the soup for 10-15 minutes over low heat with the lid closed, then add the pre-prepared meat.
Fry the onions and carrots in sunflower oil until golden brown and also add to the soup.
Let the finished soup brew for 10-15 minutes, after which you can pour it into bowls and treat those who wish to have buckwheat soup.

Recipe 4: How to cook buckwheat soup with tomatoes

Ingredients:

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

Cooking steps:

Pre-cook clear beef broth for soup. Peel and cut potatoes and rutabaga into cubes, carrots into strips, sort and rinse the grains.
Place carrots, rutabaga and potatoes into the boiling broth. After a couple of minutes, add buckwheat. Cover with a lid and cook over low heat.
Meanwhile, prepare the stir-fry for the soup. Cut the onion into half rings and fry in a frying pan with vegetable oil, adding a teaspoon of sugar (it will give a golden color). Add peeled and chopped tomatoes, soy sauce, sweet pepper, chopped herbs and finely chopped garlic to the onion. Close the lid and simmer the vegetables for 5-7 minutes.
Transfer the finished roast into the soup 5 minutes before it is ready, stir, add salt and pepper to taste.

Recipe 5: Buckwheat soup with fish

Ingredients:

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

Cooking method:

Prepare vegetables, chop potatoes and onions, grate carrots on a coarse grater.
Place the potatoes in a saucepan with water and, after a few minutes, the washed buckwheat.
Fry the onions and carrots in a heated frying pan with vegetable oil until soft and transparent. Transfer to simmering soup and reduce heat.
Drain the oil from the canned food and mash the fish with a fork. Transfer the fish paste into the soup, add salt and pepper to taste. For a richer soup, also pour tuna oil into the pan; it will not spoil the taste.
Let the finished soup brew for a few minutes, pour into bowls and sprinkle with herbs.

Video with a recipe for making simple buckwheat soup