Meat soup with buckwheat recipe. Buckwheat chicken soup. A recipe for a delicious soup.

In my childhood, buckwheat soup was cooked quite often. He was always so appetizing and fragrant that it caused an unrestrained appetite even gurgling in the pan! I really liked the smell of roasted buckwheat. Cooked soup with buckwheat and chicken, beef and any other meat, even lean.

Ingredients for buckwheat soup (about 16 servings):

Beef on the bone -400 g (2-3 ribs)
500 g (4-5 pieces)
Leek - 1 pc
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 broth:

Onion - 1 pc
Carrots - 1 pc
Garlic - 3-4 cloves
Greens or green stalks - 1 bunch
2-3 bay leaves

The number of products indicated on the pan 4 liters.

If you want to cook buckwheat soup with chicken, it is better to take chicken legs for soup, removing skin from them. Celery root, parsley, black peppercorns and any other spices that you like can also be added to the broth.

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

The board

If you bought buckwheat not fried, but light and without a fragrant smell, calcine it a little in a dry frying pan.

Buckwheat soup - recipe with step by step photos

Now I tell you how to cook buckwheat soup according to my recipe.

Pour the meat in cold water, put on the stove and bring to a boil.

When the water boils, foam appears. Remove the fire to a minimum, remove the foam, cover with a lid and cook for 15-20 minutes over low heat.

Drain water, pour clean, add peeled vegetables, spices and bring to a boil.

Boil the broth on low heat under the lid for about 2 hours if the soup is on beef. If you cook buckwheat soup on chicken - 40-60 minutes is enough.

While the broth is boiling, we will deal with the other products. We clean and cut vegetables: potatoes - in cubes, carrots and peppers - in small cubes, chop onions, and wash buckwheat.

Fold the onion, carrot and pepper in a saucepan and fry lightly in vegetable oil.

It is important to fry vegetables only lightly, so that they acquire a delicious smell, but do not fry much.

When the broth is cooked (check the readiness of the meat), we get the meat and leave to cool. We remove and discard vegetables from the broth, but carrots can be finely chopped and the soup can be returned - if desired.

Put the potatoes in the broth and cook until half-ready: 7-12 minutes - depending on the potato variety.

We cut the cooled meat, return to the broth.

Add the washed buckwheat.

We spread roasted vegetables and cook the soup until cooked buckwheat: about 15 minutes.

Then add the chopped greens, bring to a boil and cook for 1 minute.

Buckwheat soup with beef and juicy bright vegetables is ready!

When serving, decorate with fresh herbs.

Calorie buckwheat soup in 100 grams - 50 kcal

Protein - 3 g
Fat - 2 g
Carbohydrates - 5 g

Enjoy your meal, friends! =)

Sincerely, Natalie Lissi

Step-by-step recipe for cooking buckwheat soup with meat.

Composition:

chicken meat (can beef, lamb) - 500 gr.,

potatoes - 3-4 pieces,

buckwheat - 0.5 cups,

onion - 1 pc.,

carrots - 1 pc.,

garlic - 2-3 cloves,

bay leaf,

vegetable oil,

salt, pepper - to taste.

It has long been no secret that it is good to eat at dinner. It can be soup, borscht or various soups. Soups can be cooked with rice, barley, macaroni, peas. And if you are a lover of buckwheat, you can pamper yourself.

Buckwheat soup, like all other soups can be cooked in different ways, with or without meat, broth or diet on the water. Today we bring to your attention buckwheat soup with meat. Chicken, beef or lamb can be used to make this. We cooked chicken with meat, because it is more tender and cooked faster.

To say something about the benefits of buckwheat - too much. Because, knowingly, it is introduced into the diet of babies, people who restore strength after illnesses and elderly people. It turns out very tasty and useful. Prepare buckwheat soup with meat according to our recipe and your family will love it.

Cooking buckwheat soup with meat.

To prepare buckwheat soup with meat it is necessary to wash the chicken meat well and cut into small cubes.

Put the meat in a saucepan and add water. Cook on medium heat for 50 minutes. If you use beef or lamb, then you need to cook for 1-1.5 hours.

While the meat is boiling, you need to cook vegetables. Peel potatoes, rinse and cut into cubes.

Peel the onions, rinse and chop finely.

Wash carrots, peel and grate.

Garlic peel, rinse and chop.

If you have conceived to cook a delicious and at the same time healthy first course, then take to your own soup with buckwheat. Perhaps everyone knows how useful buckwheat. After all, it is a complex natural carbohydrate, and, nevertheless, it is recommended to eat buckwheat even for people with diabetes. It is no coincidence. Having a low glycemic index, buckwheat It does not affect the increase in blood sugar levels, and at the same time gives you all the necessary minerals and substances. It is useful to eat porridge in its pure form, seasoning it with a little butter, it is useful to make pancakes out of it, to include sausages in it (a well-known bloodweed can not do without an additive in the form of buckwheat), and, of course, they cook the first courses with buckwheat.

If you adhere to a healthy diet, you can cook a light fat-free soup without zazharki, for men - with beef or fatty pork, for kids - with chicken, and you can also make a delicious dish with salmon. Experiment and get along with the pleasure of eating great benefits!

Buckwheat Soup - Preparing Food and Cookware

So, prepare buckwheat before use. To do this, you need to sort it out - in the croup, black undetected buckwheat often come across, which will spoil the look of the dish, and taste, if they get us in a spoon. After that, rinse the rump and dry. Many cooks recommend that porridge be calcinated in a dry frying pan before adding to the soup - this quick and fairly simple procedure will make the soup with buckwheat more fragrant.

Also prepare a four-liter saucepan, a cutting board, a knife, a grater for carrots and a container of water, where you will wash some of the ingredients. And now - for the cause!

Buckwheat soup recipes:

Recipe 1: Buckwheat Soup

This dish can, without exaggeration, be called both "dietary" and "diabetic" at the same time. You can eat it with the observance of the plan of low-calorie food, also do not be afraid to use the soup with buckwheat in the presence of heart disease and gastrointestinal disorders. Light, fragrant and healthy this soup will give you strength and at the same time give up quite a few calories!

Ingredients Required:

Pure water (filtered or mineral) 3 liters
Potato mid-size 2 piece
Buckwheat 250 grams
Carrot medium size 2 pieces
Bulb large 1 piece
Garlic
Sunflower oil for roasting vegetables
Salt, pepper, ground
Fresh parsley

Cooking method:

Fill the pot with water and set it on fire.
Peel and chop the potatoes, lower the cubes into the pan.
As soon as the water boils, make less fire, put buckwheat, salt and close the lid.
Prepare a light fry. If you want to get a fat-free dish as a result, then you can not fry vegetables in a pan, but add them to the soup in the raw state. Grease a dry frying pan with oil and put it on a fire. Peel and chop the onion, then place it to fry in the pan. Wash carrots and rub, and then add to onions. Fry vegetables for about seven to eight minutes before they acquire a golden color.
10 minutes after you add buckwheat, add a broil to the soup.
Wash the parsley and chop finely. With garlic, remove the husk, and squeeze it through a press into the pan, add the greens there too. Close the soup with buckwheat lid, two minutes later remove it from the heat.

Recipe 2: Buckwheat soup with chicken

This dish also does not get fat, and it will not contain a lot of calories. Most of all soup with buckwheat and chicken like kids. You can take any parts of the chicken - thighs, legs, wings, we take the chicken fillet.

Ingredients Required:

Chicken fillet 300 grams
Water 3 liters
Buckwheat 150 grams
Potatoes 2 pieces of small sizes
Carrots 1 medium size
Bulb average 1 piece
Sunflower oil for frying
Fresh parsley

Cooking method:

Fill the pot with water and set on fire.
Wash chicken fillet, peel off the films and cut into small pieces. Heat the pan, grease with a small amount of oil with a silicone brush and place the chicken on it. Salt and fry, without closing the lid, about 10 minutes.
Wash potatoes, peel and cut into small cubes. Add to the pot, after the water boils.
As soon as the chicken is roasted, add it to the potatoes along with the buckwheat, salt it, make less fire and cover with a lid.
Let's make a fry. To do this, remove the peel from the onion, and cut it as small as possible. After that, put the onions in a frying pan, greased with sunflower oil. Wash carrots thoroughly and rub, and then add to onions. Fry the mixture of vegetables for about eight minutes, stirring until golden brown.
After 10 minutes, as they put in the soup, add buckwheat.
Wash the parsley and chop with a knife. Add to the soup and in two minutes remove the cooked dish from the heat.

Recipe 3: Soup with buckwheat and mushrooms

A very simple dish that turns out delicious with an incredible aroma is mushroom soup with buckwheat. Ideally, use forest mushrooms - white, boletus, aspen mushrooms, but not every housewife will find them on the market. In this case, get the champignons. When buying mushrooms, pay attention to what color they are under the hat: fresh champignon of pure white color, stale mushroom - black. To make the soup you get a rich color, instead of the traditional parsley, use fresh green spinach.

Ingredients Required:

Mushrooms 300 grams
Pure water 3 liters
Buckwheat 150 grams
Medium sized potatoes 2 pieces
1 onion medium size
Fresh spinach

Cooking method:

Fill the pot with water and set it on fire.
Rinse the mushrooms well under running water, then chop finely, place in water.
Peel the potatoes and finely chop them into cubes, add to the mushrooms, and salt the water. As soon as the water in the pot boils, make less fire and close the container with a lid.
Dip in the pot of buckwheat.
Fry the onion. To do this, clean it, finely chop, and then fry in a pan, greased with oil, for five minutes. Add to soup.
After 10 minutes, add to the soup, finely chopped spinach, and turn off the heat after a couple of minutes.

Recipe 4: Soup with buckwheat and salmon

Immediately make a reservation that the soup with buckwheat is tasty with any combination of red, slightly salted fish, be it salmon, trout, chum salmon or pink salmon. You will need fish fillets, so first remove all the bones from the meat and remove the skin. You can use smoked fish, raw, or fry it before adding to the soup.

Ingredients Required:

Slightly salted red fish 300 grams
Pure water 3 liters
Buckwheat 150 grams
Potatoes 2 pieces of medium size
Medium sized onions 1 piece
Carrots average 1 piece
Sunflower oil for roasting
Dill

Cooking method:

Pour water into the pan and put it on fire.
In not boiled water, add peeled and chopped small potatoes.
As soon as the water begins to boil, put the fish cut into pieces and buckwheat. Make less fire, salt, the field of what you need to close the pan with a lid.
Cook the onion and carrot fry. Peel the onion by peeling it, finely chop it. Wash carrots thoroughly, then rub. Heat the pan, brush it with butter using a silicone brush, lay out the onion and roast for about four minutes, then add the carrots. Fry vegetables for about 7-8 minutes, then turn off the heat and add roasting to the soup.
Dill need to wash and chop finely. Add it to the soup 5 minutes after putting the fry out. After two minutes, turn off the fire.

Recipe 5: Soup with buckwheat and pork

A rich hearty dish - this is what a buckwheat soup will turn out if you cook it with meat. Use not the fattest grades of pork. In addition, you can also cook this first course with beef.

Ingredients Required:

Water 3 liters
Meat 300 grams
Buckwheat 150 grams
Medium potato 2 pieces
Bow 1 piece medium size
Sunflower oil (for frying onions)
Parsley dill

Cooking method:

Type in a pot of water and put it on fire.
Wash the meat well, cut it into small cubes and add to the pan. As soon as the water boils, remove the foam and, turning down the heat, salt the water and close the pan with a lid. Cook the meat on low heat for about an hour.
Peel the peeled potatoes and, in general, immerse them in water an hour later, after it boils. Add buckwheat to the pan.
Finely chop the onion, place it to be passaged in a frying pan, oiled.
Remove the potatoes from the pan, mash them in a mashed potatoes and bring them back with the fried onions.
Wash and chop the dill. Add to the soup with buckwheat in five minutes, after the onions are lowered there. After 2 minutes, remove the finished dish from the heat.

Do not "overdo it" with the use of buckwheat, the optimal amount for a 4 liter pot is 150-200 grams, otherwise you will get something mushy instead of a delicious soup with buckwheat.
If you want to cook soup with buckwheat and fish, then do not use white varieties of fish. Best combined with buckwheat red fish.
If you cook soup with buckwheat and chicken, then you can also make this dish with meatballs. Mix the minced chicken with chopped onion, salt and roll up the little meatballs. Dip them in boiling water along with buckwheat.
Parsley soup with buckwheat will give an unusual flavor, spinach - a beautiful rich color.
When the water in the pan boils, add a couple of dried laurel leaves to the water, so the soup will become even more fragrant.

Buckwheat soup - general principles and methods of cooking

The fact that at lunch it is useful to eat a liquid hot dish is no longer a secret. This may be soup, soup or, for example, soups. They are boiled with rice, potatoes, and barley. And lovers of buckwheat porridge can indulge yourself with a plate of delicious buckwheat soup. Moreover, the options for its preparation can be alternated - with meat, liver, mushrooms, chicken or cook dietary soup, without meat, on water or broth. It is unnecessary to speak about the benefits of buckwheat - it’s not for nothing that they are introduced into the diet of babies, the elderly and people who restore strength after an illness. It is low in carbohydrates, but a lot of protein, fiber, essential amino acids. It is also a rich source of iron. Buckwheat tastes surprisingly combined with many products - the soup with buckwheat is boiled with milk and sugar, meat, fish, mushrooms, vegetables, by-products and even fruits.

Buckwheat Soup - Food Preparation

Buckwheat does not require special preparation before heat treatment. Before you put in the soup, cereal only need to sort and rinse. For soup use as whole grains, and chopping. Only it is necessary to take into account that the chop is boiled down faster, therefore it is added to the soup later than the jadrice. About ten minutes after they put the potatoes.

Buckwheat Soup - Best Recipes

Recipe 1: Buckwheat Soup with Meat

Is it possible that a soup with meat is tasteless, and even with buckwheat? Of course not. Therefore, we measure the necessary ingredients and cook dinner. For the soup take pure pulp or meat on the bone - any will do. Previously it can be fried in a griddle, it turns out even tastier. Some may be confused by the garlic present in the recipe. Believe me, it only enriches the taste and gives it a piquancy. But if you do not accept garlic in the soup, of course, you can not add it. Ingredients are indicated on 3.5 liters of water.

Ingredients: 500-600g of meat, 4-5 medium-sized potatoes, 2 onions, a couple of cloves of garlic, 1 carrot, 150 g of buckwheat, salt, sweet pepper, pepper, vegetable oil.

Cooking method

Put the stew meat. Let it leave 1-1.5 hours to become soft. While it is being prepared, you can do other ingredients.

To heat buckwheat in a pan without oil. Peel potatoes, cut into cubes. Coarsely grated carrots and finely chopped onions fry.

Put potatoes in boiling broth with meat, boil like liquid, add buckwheat and cook for about ten minutes. Salt soup and add roast carrots with onions. Leave to cook until tender. At the end of pepper, put a couple of leaves of Lavushka, squeeze garlic. Writing literally a little boil and turn off, leaving the soup to infuse on the stove. In a plate, you can crumble greens.

Recipe 2: Buckwheat Soup With Liver

Buckwheat itself is rich in iron, and only in combination with the liver is formed just a well of ferrum. And, by the way, it turns out delicious. For the soup is suitable any liver - chicken, pork or beef. If not stated in the recipe, it is cut into pieces of arbitrary size, who likes what - someone loves smaller, and some bigger. Two recipes for buckwheat soup with liver are given - in one case it is put into boiling water in its raw form, in the second - it is pre-fried with vegetables. Choose a cooking method to your taste. Ingredients are indicated on 2 liters of water.

Ingredients (Option 1): 0.3–0.4 kg of liver, 4 medium potatoes, ½ cup buckwheat, 2 medium onions, bay loaf - 1-2 leaves, salt, pepper, sour cream to taste in a plate, a bunch of fresh dill.

Cooking method

Boil water, add liver. As the water boils again, remove the froth, and put buckwheat and chopped potatoes. Five minutes later - finely chopped raw onions. Add spices with salt, cook until done - soft liver and potatoes. Serve with sour cream, sprinkle with dill.

Ingredients (Option 2): 0.3-0.4 kg of liver, 4 potatoes, ½ cup buckwheat, 1 carrot and onion, a couple of tablespoons of wheat flour, to taste greens and spices, for frying - vegetable oil.

Cooking method:

Steam buckwheat for five minutes (pour boiling water), drain the water. Buckwheat and diced potatoes pour over water, put on the stove.

While the water boils, chop the liver into small cubes, mix with flour and fry. Crumble onions, grate carrots and shift to the liver, continuing to brown.

Put fried vegetables and liver in boiling water to buckwheat and potatoes. Salt liquid, add spices as desired (ground pepper, bay leaves) and cook until ready. Sprinkle soup in a plate with greens.

Recipe 3: Buckwheat Soup with Mushrooms

It would seem that very different products - buckwheat and mushrooms, but how interesting they are combined in the soup! He cooks quickly, because ingredients do not require long heat treatment. Dried, frozen or fresh mushrooms can be used. Dried (50-70g) do not forget to soak for an hour. And the water in which they were soaked is also added to the pan for more flavor. Well, like any soup with mushrooms, it is best served with sour cream. The amount of products indicated is 2 liters of water.

Ingredients: 300 fresh mushrooms, 1 onion, carrot and tomato (or a couple of spoons of tomato paste), two or three medium potatoes, ½ cup buckwheat (you can do a little more if you like soup more thickly), sour cream, greens, vegetable oil, spices and, of course, salt.

Cooking method

Put to boil water. In order not to waste time, it is worth doing other products. Vegetables to clean, wash the buckwheat. Potatoes cut into strips or medium-sized slices. Crumble onions, grate carrots. Mushrooms cut into plates.

Heat the butter in a skillet, fry the onion, add the mushrooms, continuing to roast until they give the juice. Next in the pan carrots and tomatoes are put in turn. Prepare the tomatoes beforehand - scald with boiling water, peel and chop. You can use tomato paste, and better quality tomato sauce or homemade preparations - non-spicy adjika or ground tomatoes with pepper. Mix the mass in the pan and simmer-fry until the liquid evaporates.

So the water in the pot boiled. We throw there potatoes and buckwheat, and ten minutes later zazharku with tomato and mushrooms. Soup, as it should be, must be salted, add pepper and other spices (optional) and cook until ready. During this time, the potatoes and buckwheat will be completely soft, and the soup will reach the desired consistency. Then it is poured into plates and enjoy the taste.

Buckwheat Soup - tips from experienced chefs

To make buckwheat soup lighter and more transparent, at the beginning of cooking it is necessary to add a whole peeled onion, and at the end of cooking, remove it from the pan.

To make the soup less fatty, carrots with onions can be added raw, without roasting.

You can cook very tasty soups with buckwheat, and those who have already cooked them or just tried, no doubt, will agree that there is nothing better than such flavorful, appetizing and healthy soups.

Nutritionists and doctors do not get tired of repeating: it is necessary to eat soups, and the more often the better. But soup soup is different, because only healthy dishes have a positive effect on health status - this is such a tautology. Buckwheat soup is an excellent candidate for the role of regularly appearing in the daily menu of the dish, because it is really healthy food, and, besides, tasty!

We have collected for you 6 recipes of soups in different versions and with different products, in general - for every taste.

Recipe 1: Classical buckwheat soup

It will take: 2-3 potatoes and carrots, 1 bulb and a glass of buckwheat, bay leaf, butter, black pepper, peas, greens, salt.

How to cook a traditional buckwheat soup. Add 1-2 liters of water to the boil in a saucepan (depending on the desired thickness of the soup), add salt, put 1 whole clean onion and boil it while the rest of the food is being prepared. Cut the potatoes and carrots into the desired pieces, put them into the soup along with the laurel and peppercorns. Another 1 carrot and onions to make a traditional fry for soup and put it in a saucepan. Rinse the buckwheat to clear water, pour into the soup, boil until ready, at the end of cooking to get the onion, fill the buckwheat soup with butter and sprinkle with herbs.

Who does not like buckwheat with mushrooms? That's right - there are no such people! The recipe of the next soup with buckwheat is based on the same delicious combination.

Recipe Two: Buckwheat Mushroom Soup on Dried Mushrooms

It will take: 400g of potatoes, 120g of buckwheat, 80g of onions, 60g of butter, 40g of dried mushrooms (preferably white), parsley, pepper, salt.

How to cook soup with buckwheat and dried mushrooms. Cut potatoes into cubes and boil in salted water, pour in properly washed buckwheat, soaked dried mushrooms soaked in water (squeeze), onion fried in butter, and cook the soup until done. Season the finished soup and chopped greens.

You can make a mushroom soup with buckwheat a little differently with fresh mushrooms: put 5 diced potatoes in 1.5 l of boiling broth, after boiling add 0.5 cups of buckwheat, then 100 g of roasted mushrooms, 1 roasted chopped onion, pepper and salt, boil until cooked, and fill the finished soup with sour cream and parsley.

Another very tasty variant of buckwheat soup - with chicken.

Recipe three: buckwheat soup with chicken

It will take: 50g of buckwheat groats, 25g of vegetable oil, 2 bulbs, carrots and potatoes, ½ chicken carcass, allspice-peas, greens, salt.

How to cook soup with buckwheat and chicken. Separate the chicken fillet from the bones and skin, put them in the pan, add 1 cleaned onion and carrots, pour in 1l of water and cook the chicken broth for 20 minutes, then strain it. The chicken fillet is cut into small-sized pieces, put into boiling broth, cook for 5-10 minutes over low heat, add potatoes into cubes, after 5 minutes - washed buckwheat, add salt, add carrots and onions, allspice and boil the soup until ready. Sprinkle with herbs before serving.

You can also cook traditional Russian soups with buckwheat, such as soup and pickle.

Recipe Four: Schi with buckwheat

It will take: 800g of fresh cabbage and broth, 100g of buckwheat, 150g of fat, 100g of potatoes, 3 parsley roots, 2 onions and carrots, greens, pepper, and salt.

How to cook buckwheat soup. Boil bone broth, strain it, pour in portioned clay pots. Cut cubed lard, fry until cracklings, chop cabbage, potato - dice, carrot - rub or chop, chop onion and parsley roots, wash the buckwheat, put all these ingredients together in pots with broth, which should be boiling, stew soup in the oven until the ingredients are ready. When serving, pepper and salt, sprinkle with herbs.

Serving in pots is the highlight of this soup, but if there are no pots, you can cook it in a regular saucepan.

Recipe Five: Pickle with buckwheat

It will take: 4 potatoes and pickled cucumbers, 1 carrot and onion, 1-2 tbsp. buckwheat, 1 tbsp. sour cream and butter, broth, pickle, parsley root, bay leaf, greens, pepper, salt.

How to cook pickle with buckwheat. Cut the onion into half rings, chop the parsley root and carrots, cut the potatoes into cubes, fry the vegetables and roots, then put in boiling broth (vegetable, chicken or meat). Peel the cucumbers, remove the seeds and finely chop, until soft. Pour the washed buckwheat into the broth, cook until ready, then put cucumbers, laurel into the soup, pour the pickle to taste, season with butter and bring to the boil. Before serving, sprinkle the soup with herbs and season with sour cream.

Soups with will give energy, ease and strength - something that we all lack so much during the cold season. Eat such wonderful soups and be healthy and full of strength, bon appetit!

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