Buckwheat soup without meat. Lenten soup with buckwheat
Step 1: prepare the vegetables.
First we need to prepare all the vegetables to prepare the soup. To do this, wash the potatoes under running water and, using a special knife for peeling vegetables or a regular one, remove the peel. Then, on a cutting board, cut the vegetable into cubes up to 1 centimeter wide and about 3 centimeters long, or into a medium cube about 2 centimeters. Transfer the chopped root vegetable to a plate. After this, rinse the beets under running water and cut off the peel with a knife. Transfer to a cutting board and chop in the same way as potatoes. Place the chopped beets on a separate plate. Then use a sharp knife to remove the skins from the onion and garlic, rinse under cold running water and place on a cutting board. Grind the garlic cloves very finely, and cut the onion into a medium cube of about 1 centimeter. Then transfer these two vegetables to one plate. Next, wash the carrots under running water and peel them. Then, on a cutting board, cut it lengthwise into 4 parts and cut it into pieces with an indent of up to 1 centimeter, or you can use a grater with large holes and grate it into shavings. After you have chopped the carrots, place them in a separate plate. And let's start chopping the last ingredient - the tomato. We rinse it under running water and wipe it with a kitchen towel. Then cut into medium-sized pieces of arbitrary shape; if desired, you can remove the peel and place in a clean container.Step 2: fry the buckwheat.
Pour the buckwheat onto a flat surface and sort out foreign inclusions and spoiled grains. Then we put it in a deep plate and fill it with running water, thus rinsing it from dust and remaining debris. As soon as the water after rinsing is clear enough, pour the buckwheat and liquid into a colander and leave for a few minutes so that most of the moisture drains away and the grains dry. Next, turn the stove temperature to a low level, place the frying pan on the burner and transfer the buckwheat from a colander. With constant stirring with a kitchen spatula, fry the buckwheat until it releases its unique aroma. Be careful not to burn the grains. Step 3: fry the vegetables.
Place the pan on the burner and turn the stove temperature to medium. Pour in vegetable oil and wait for it to warm up. Then add chopped onion and garlic and fry for 3 - 4 minutes stirring occasionally with a kitchen spatula. 
After this, put the beets, carrots, potatoes and tomatoes into the pan. Fry everything together for about 2 minutes, while not forgetting to stir. Step 4: prepare lean soup.
Now it’s the turn of the fried buckwheat, put it in a pan and mix thoroughly with the vegetables. 
After this, fill the contents with clean water. The amount of which can be adjusted depending on the desired consistency of the future soup. Next, bring the liquid to a boil and then slightly reduce the temperature of the stove. 
Cook the soup until the vegetables are completely cooked 20 - 25 minutes. You can use the potatoes as a guide; if they are cooked, then so are all the other vegetables. Step 5: add greens.
Wash the parsley under running water, shake off the liquid and place on a cutting board. Using a sharp knife, finely chop the greens and add to the finished soup. We also season it with ground black pepper and add salt to taste. Mix our first dish and, covering with a lid, leave to infuse for 5 - 7 minutes. Step 6: serve lean buckwheat soup.
As time passes, open the lid of the pan and pour the aromatic lean soup into plates with a ladle. We decorate with fresh herbs, and as a complement we serve slices of sliced lean bread with lean mayonnaise; for children, you can make an exception and serve sour cream. A hot, delicious first course for the whole family is ready. Bon appetit! For those who don't like tomatoes in soups, this red vegetable can be omitted, just like beets.
To give the soup more spice, you can add a little cinnamon and cloves to taste.
Instead of parsley, you can use other herbs, such as dill, green onions or watercress, or a mixture of them.
Buckwheat can also be heated in the microwave.
Lenten buckwheat soup- a very tasty, aromatic first course for your dinner table. It will definitely appeal to those who fast, watch their figure or follow a diet. This soup can and should be given to children.
Ingredients
To prepare lean buckwheat soup you will need:
potatoes - 3-4 pcs.;
water - 2-2.5 liters;
carrots - 0.5 pcs.;
onion (small) - 1 pc.;
buckwheat - 3 tbsp. l.;
refined vegetable oil - 1-2 tbsp. l.;
salt - to taste;
dried herbs (seasoning) - 1 tsp;
bay leaf - 1 pc.;
freshly ground black pepper and herbs for serving.
Cooking steps
Cut the peeled onions, potatoes and carrots into pieces, place in a saucepan, add water, when the water boils, remove the foam.
Rinse buckwheat.
Add buckwheat and vegetable oil to the pan with vegetables and cook for 30-35 minutes (until tender) over low heat under a covered lid.
When the vegetables and buckwheat are cooked, use a masher to mash the contents of the pan a little (but not too much, a couple of pressures), add salt. Put it back on the fire, add dried herbs and bay leaf.
Boil the soup over low heat for another 5-7 minutes. Delicious lean buckwheat soup is ready! Pour into bowls, sprinkle with freshly ground black pepper and chopped herbs, and serve.
Calories: Not specified
Cooking time: Not indicated
In my understanding, a fasting day is when I prepare lighter and more dietary foods. These are, as a rule, vegetarian lenten dishes - soups (last time we cooked), grilled vegetables, salads, fruits. And I do this primarily because our body needs to be given days off from time to time, and if you eat fatty, heavy foods every day, then sooner or later problems from the gastrointestinal tract will manifest themselves in full force. And then the doctor will prescribe a therapeutic diet along with a course of treatment, but often such a diet is designed for life.
So, in my opinion, such problems are very easy to avoid if you simply take a conscious approach to your health and switch to the right way of eating. If you think that nothing can replace the taste of delicious fried wings or a pork chop, then you simply do not know how to prepare a dish worthy of the level of haute cuisine using vegetables or more tender meats such as chicken, turkey or rabbit.
That is precisely why I will tell you how to prepare a simple but very tasty buckwheat soup in water with the addition of sautéed vegetables. It's very simple, and most importantly - tasty and healthy!
The recipe is for 4 servings.
Ingredients:
- water - 2 l.,
- buckwheat - 1/2 tbsp.,
- potato tubers - 2 pcs.,
- carrot root - 1 pc.,
- onion - 1 pc.,
- sunflower oil - 30 ml.,
- rock or sea salt,
- spices, bay leaves, herbs.
Recipe with photos step by step:
We sort out the buckwheat from the dark kernels, then rinse it several times.
Cut the peeled potatoes into cubes. 
Place potato cubes and buckwheat in a pan of boiling water and cook for 20 minutes. 
At this time, peel the carrots and onions.
We chop the onion quite finely, and cut the carrots either into strips or simply chop them using a grater.
In a frying pan heated with oil, sauté the vegetables until they become soft and tender. 
Place them in the pan and cook for another 5-10 minutes. It is important to cook the dish over moderate heat in order to preserve as much as possible all the flavors and nutrients of the ingredients. 
Add salt, spices and finely chopped parsley, dill or basil to taste and turn off the heat. 
Also, for variety, you can cook during Lent
Ingredients:
- Buckwheat - 1/2 cup
- Potatoes - 2 pcs.
- Carrots - 1 pc.
- Onion - 1 pc.
- Bay leaf - 3 pcs.
- Water - 2l.
- Greenery
- Pepper
How to cook buckwheat soup
Our step-by-step recipe will tell you in detail how to prepare buckwheat soup quickly and very tasty. Prepare this great dish for the whole family with us!
Step 1
Buckwheat must be sorted and washed well.
Step 2
Peel potatoes and cut into small cubes
Step 3
Boil water in a saucepan, add potatoes and buckwheat. Cover with a lid and cook for 20 minutes
Step 4
Grate the carrots on a coarse grater. Finely chop the onion
Step 5
Heat the oil in a frying pan and fry the onions and carrots for 5 minutes, stirring occasionally.
Step 6
Add the roast to the soup, add salt and pepper. Add the bay leaf and cook, covered, for another 10 minutes.
