How to cook buckwheat soup. How to cook buckwheat soup with chicken

Buckwheat soup useful and delicious. In the recipe for buckwheat soup, the central place is given, of course, 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 in food reduces the risk of heart disease and metabolic diseases.

Buckwheat soup is a tasty, hearty and fragrant first course. It can be cooked with or without meat. Absolutely any meat can be used for buckwheat soup. For those who like a cool and rich soup, it is better to take pork or beef. In this case, always with fat and even better on the bone. And for lovers of a more dietary and light buckwheat soup, of course, chicken fillet will be the best choice.

Buckwheat Soup Ingredients

For a 3-4 liter pot:
Meat (pork) - 400-500g
Onion - 2 pcs
Buckwheat - 0.5 tbsp.
Carrot - 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, cover with water and bring to a boil. Then rinse again under cold water, pour new, bring to a boil and cook over low heat with a slight boil.
Add a small onion to the meat pot. After preparing the buckwheat soup, the onion will need to be completely removed from the pan. Since she has already given all her useful properties to the soup, and 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. Cut the potatoes into small pieces too.
So, the meat broth has been cooked 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 with your hand. This is necessary so that all the husks rise to the surface of the water and then it can be easily washed off. Then add water again and shake. So we remove the husk and other debris that is found in buckwheat.
Now we add buckwheat to our meat broth with vegetables. Cook over low heat for another 25 minutes. Then salt, add spices. After 5 minutes, you can remove our soup from the heat.

Buckwheat soup is ready! Bon appetit!

Buckwheat soup

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

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

Buckwheat Soup Ingredients (for about 16 servings):

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

For the broth:

Onion - 1 pc.
Carrots - 1 pc.
Garlic - 3-4 cloves
Greens or stems of greens - 1 bunch
Bay leaf - 2-3 pieces

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

If you want to cook buckwheat soup with chicken, then it is better to take chicken legs for 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 pepper 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 not fried, but light and without a fragrant smell, roast it a little in a dry frying pan.

Buckwheat soup - recipe with step by step preparations:

Now I’m telling you how to cook buckwheat soup according to my recipe.
First we cook the broth. The better your broth, the tastier the buckwheat soup will be.
Pour the meat with cold water, put on the stove and bring to a boil.
When the water boils, foam appears. We remove the fire to a minimum, remove the foam, cover with a lid and cook for 15-20 minutes over low heat.
Drain the water, pour clean water, add peeled vegetables, spices and bring to a boil.
Cook the broth over 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 cooking, let's take care of the rest of the products. We clean and cut the vegetables: potatoes - into cubes, carrots and peppers - into small cubes, chop the onion, wash the buckwheat.
Put 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 fry too much.
When the broth is cooked (check the readiness of the meat), we take out the meat and leave to cool. We take out the vegetables from the broth and throw them away, but you can finely chop the carrots and return the soup - if desired.
We put potatoes in the broth and cook until half cooked: 7-12 minutes - depending on the type of potato.
Cut the cooled meat, return to the broth.
Add washed buckwheat.
We spread 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 easy buckwheat soup

This soup is loved by both adults and children. Soup with buckwheat differs not only in the availability of ingredients. The recipe for buckwheat soup is very simple to prepare, even a novice hostess can handle it. And yet, I haven't made it in 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 cook soup with buckwheat when I was little, I didn’t eat first courses at all. But then somehow I went to visit a friend, and she cooked lean buckwheat soup. It is without meat, poultry, even without mushrooms.

The best part is that the products for this dish are almost always at home. And in Lent you cook it in vegetable oil. And if the vegetables are only slightly simmered in a pan, and not fried, you get a dietary buckwheat soup. And on normal 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 bulb
1 carrot
2 potatoes
50 grams of vegetable or butter
black pepper
Bay leaf

Cooking:

To start cooking soup with buckwheat, put a saucepan with clean water on a small fire. Rinse the buckwheat with cold water. To do this, either put buckwheat in a sieve, or fill it with cold water 3-4 times. Water from buckwheat should become clean.
We put the washed buckwheat in a saucepan with water. Bring water to a boil and reduce heat to low. People often ask how much buckwheat is boiled in soup. Everything is quite simple - after boiling for 5-7 minutes and with vegetables for 5 minutes. In the meantime, we clean the vegetables. Finely chop the onion, carrots can be chopped, or grated. Peel potatoes and cut into cubes. Immediately add the potatoes to the buckwheat in the soup.
Melt the butter in a frying pan, start frying the onion. When the onion starts to become translucent, 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 this buckwheat soup without meat, you get a lean soup with buckwheat.
Fry the onions and carrots over low heat for 5 minutes. If you want dietary buckwheat soup, just stew the vegetables a little under the lid, you can use water at all if your diet does not even allow using vegetable oil.
Add carrots and onions to the soup with buckwheat and potatoes. Salt and pepper the soup. Bring to a boil. I put a bay leaf. Cook for about 5 more minutes. We 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 exactly as described in the recipe. My family calls it "ax soup", because. I cook it when there is very little time or did not 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 had not cooked this delicious soup for a long time.

Bon appetit!

BUCKWHEAT SOUP WITH CHICKEN BROTH

Today I suggest you cook a completely traditional buckwheat soup with chicken broth. It seems to be an absolutely elementary set of products, but even my son, a fussy eater, eats such a first with great pleasure. Thanks to the onion-carrot frying, the look of the soup turns out to be very appetizing!

Buckwheat soup recipe

let's get a look products we need for the buckwheat soup recipe.

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

Cooking buckwheat soup with chicken broth:

And now let's get down to cooking our simple buckwheat soup, the recipe for which is below.
I prefer to make my chicken broth ahead of time so that I have hot, freshly brewed soup for dinner every day. However, it is not forbidden to cook the 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 on fire, adding a whole peeled onion and carrot to the pan. Bringing to a boil, reduce 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 cooking, take care of the vegetables. Peel the onion and cut into cubes; peeled carrots - grate. Put the frying pan on the gas, pouring the rast into it. butter. Fry onions and carrots in it (the fire should be medium), for 5-7 minutes, until a pleasant golden color.
Next, in the finished boiling broth, you need to put the fried vegetables. After boiling them for 5 minutes, you can add potatoes, previously peeled and cut into medium-sized cubes, to them.
We have almost finished cooking buckwheat soup, there is very little left. Now you need to prepare buckwheat - carefully sort and rinse with hot water. As soon as the soup with potatoes begins to boil, lay the grits. Stir, salt and cook the food over a slow fire until the potatoes are soft (15 minutes).
Serving buckwheat soup on the table, you can sprinkle it with chopped dill or parsley. Bon appetit!

Buckwheat soup for children from 1.5 years

You can replace the turkey fillet with chicken fillet or veal.

To prepare buckwheat soup, you will need the following products:

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

Cooking buckwheat soup for a child from 1.5 years old:

Rinse the turkey fillet and cut into small pieces. The size of the pieces determines the age of the child: the smaller the baby, the smaller the pieces should be. Pour water into the pot in which the soup will be boiled, and put the pieces of turkey, put on fire.
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 like.
Put the sliced potatoes into the pot where the turkey fillet is cooking.
Now sort through the buckwheat and rinse it until the water becomes clear, pour the finished buckwheat into a saucepan where potatoes and turkey are boiled. When the water in the pan boils, remove all the foam and add a little salt.
Then peel the onion, wash it and cut into small cubes. Lightly fry the onion in vegetable oil until translucent. Peel and wash 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 soup pot a quarter of an hour after the start of cooking, by which time all the ingredients will be almost ready.
Stir the soup thoroughly, cover the pot with a lid and boil the soup for three minutes. During this time, beat one chicken egg with a whisk or fork.
Then add the beaten egg to the soup, while constantly stirring with a spoon in the pan, so that the egg disperses in the soup in thin flakes, and does not turn into one lump.
Immediately after this, turn off the heat, cover the pot and let the soup simmer a little. Buckwheat soup for children from 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.,
Onion - 1 pc.,
Bay leaf - 2-3 pieces,
A bunch of dill - 1 pc.,
Sunflower oil - 2-3 tablespoons,
Salt and seasonings - to taste

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

Cooking method:

For buckwheat soup with meat, you need to prepare the products listed in the recipe.
Peel and wash onions, carrots, potatoes.
Finely chop the onion.
Cut potatoes into small sticks.
Finely grate the carrot.
Wash the meat well and cut into strips.
Sort out 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.
Transfer the finished roast to the pan, add potatoes and buckwheat.
Pour the contents with water, add salt and seasonings.
Boil the soup for forty minutes until the cereals and potatoes are fully cooked. Let the soup brew for five to ten minutes.
Serve ready-made 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, soups with chicken, mushrooms or vegetables are most popular.

Dietary buckwheat soup with chicken

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

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

Chicken breast without bones and skin is placed in a saucepan and poured with cold water. You need to cook it over medium heat for at least half an hour. At this time, peel and fry a little onion and carrot in a pan without oil. After full readiness, you need to pull out the chicken from the broth and add ready-made buckwheat porridge and vegetables there. While the broth is boiling, the fillet is divided into several small parts and also sent to the pan.

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

Dietary buckwheat soup with mushrooms

Dietary buckwheat soup with mushrooms will appeal to everyone. It's just the perfect combination of ingredients. First, cook buckwheat porridge in the previously described way. Then we proceed to the main part of the work. Absolutely any mushrooms are suitable for the recipe. It 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 on it. In such a small amount, it will not be able to damage the figure, but at the same time it will help to reveal the taste of mushrooms.

Mushrooms are fried in a pan for no more than 5 minutes. After that, finely chopped onions and carrots are added to them. The mixture should 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, by this time it should already be ready.

Now it remains only to shift the fried mushrooms into a saucepan, pour boiled water, bring to a boil and add the grits. Soup is ready. It remains to add a little chopped greens 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 such a recipe is supplemented with Brussels sprouts or broccoli.

Cooking buckwheat soup with vegetables is the easiest way. First, buckwheat porridge is brewed. Potatoes and other vegetables are boiled in a separate pan. Salt and other spices must be added to the vegetable broth. At the end, all the ingredients are combined. Before serving, the greens are crumbled into the soup.

Buckwheat soup is a fairly simple and at the same time versatile dish that can be 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.

Subtleties of cooking

Soups and borscht are usually consumed at lunchtime. They can be vegetable, with the addition of rice, pearl barley, with pasta, etc. And those who love buckwheat very much can treat themselves to a plate of delicious buckwheat soup. Moreover, even it can have various cooking options 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 useful cereals - after all, it is not in vain that it is with her that babies often begin to get acquainted with solid food, it is it that 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 get stronger. It has a small 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, you only need to rinse and sort out the groats - it does not require any additional processing. The cooking time of buckwheat and the soup itself will depend on the components:

chicken meat requires the least 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 the addition of champignons is the fastest - washed, peeled and chopped mushrooms are usually fried with carrots and onions and put into the soup along with them;
regarding how much to cook buckwheat in soup - it all depends on what kind of cereal you choose. The core is added to the broth along with the potatoes, and after 20 minutes it will be ready, but if you have a cut, it boils faster, and therefore it is added to the soup about 10 minutes after the potatoes.

Classic recipe

Buckwheat soup according to the classic recipe is prepared on the basis of chicken meat. Such a dish is very well and easily digested, leaving behind neither a feeling of heaviness in the stomach, nor any other unpleasant sensations. At the same time, it is cooked relatively quickly and simply, so that with a minimum of effort and time, you can prepare a hearty and nutritious dinner.

Let's prepare the ingredients:

chicken - half a kilo;
buckwheat - 140-150 g;
potatoes - five pieces;
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 couple of bay leaves.

This amount of products is calculated on 4.5 liters of water.

Cooking process

We wash the chicken meat and cut into portions.

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

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

On a note! A whole head of onion, omitted at the beginning of the boil, will help make the broth clear!

While the broth is cooking, we are engaged in vegetables. We free the carrots from the skin and rub on a grater. The remaining onion is freed from the husk and finely chopped. Peel the potatoes, wash and cut into random pieces.

When the broth is ready, put the potatoes in it. While the water boils, we sort and wash the buckwheat. We add it to the soup.

In a frying pan, heat the indicated portion of fat or vegetable oil and fry carrots and onions in it. We 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 it on fire for a quarter of an hour, after which we remove it from the stove, remove the whole onion, which we put at the very beginning, and cover the pan with a lid. Serve soup with buckwheat after a quarter of an hour, garnished with herbs.

Mushroom soup

Buckwheat soup can be cooked with any mushrooms: chanterelles, porcini, oyster mushrooms, etc. At the same time, mushrooms can be either fresh or dried. Today we offer to cook soup with champignons. It's fast and very tasty.

So, for this dish you will need:

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

Cooking process

In this case, the preparation of soup begins with the processing of vegetables. We clean the onion from the husk and chop it into a small cube, we also clean the carrots and grate them. Pour vegetable oil into the pan and fry the prepared vegetables on it.

We wash the mushrooms under running water and cut them into thin slices. We spread on the pan to the onions and carrots and, with constant stirring, fry for about three more minutes.

We put a pan on the stove, pour about 3 liters of water and bring it to a boil. At this time, sort out the buckwheat, wash it well and calcine for a couple of minutes in a dry frying pan.

On a note! Thanks to this technique, buckwheat will acquire a brighter flavor!

Peel the potatoes, wash and cut into medium cubes. We lower 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 spread 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. Arrange 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 the diet, it will also be an excellent option for a light lunch in the heat, when you don’t want to eat anything particularly satisfying. In a word, remember, write down and prepare!

To prepare this soup you will need:

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

Cooking process

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

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

While vegetables and cereals reach readiness, we are engaged in frying. We free the carrots from the peel and chop on a grater, peel the onion and chop it into a small cube. Pour vegetable oil into a frying pan and fry the prepared vegetables until golden brown. If you want to cook a strict dietary buckwheat soup, then in this case you don’t need to fry the onions and carrots - we put the vegetables in the soup immediately after chopping.

When the buckwheat and potatoes are completely ready, dip the carrots and onions into the soup, add the bell pepper, bay leaf, cut into small cubes, and pepper. Bring to a boil and cook the soup for about 6-8 minutes more. Pour hot into bowls and garnish with herbs.

Soup with buckwheat in a slow cooker

In order for buckwheat soup in a slow cooker to turn out to be quite rich, fragrant and tasty, you need to know all the subtleties of its preparation. The following 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 bulb;
medium root of carrots;
salt;
pepper.

Cooking process

Wash the meat and cut into portions. If you do not have a fillet, but a whole chicken, then in this case it is advisable to remove the meat from the bones. We spread the chicken in the multicooker bowl, sprinkle with vegetable oil and fry until golden brown in the “Frying” or “Baking” mode.

Turn off the multicooker. Cut potatoes into small sticks. Free the onion from the husk and chop into small cubes. We clean the carrots and rub on a medium grater. We put all the vegetables in the multicooker bowl, fill it with water and turn on the “Extinguishing” mode. We sort out buckwheat, wash it thoroughly and also put it in a slow cooker. Close the lid and cook until done. Five minutes before the end of cooking, add the bay leaf, salt and pepper.

After the signal, we open the slow cooker, release steam, close it again and insist the soup for 20 minutes. Serve hot, sprinkled with herbs.

Buckwheat soup for kids

This buckwheat soup is great for a child who has just turned 1 year old. But the preparation of this dish and the selection of ingredients must be taken very seriously. Pay special attention to expiration dates, not only meat, but also cereals. Vegetables must also be fresh, without damage and signs of rot.

Important! Returning to meat, it is worth noting that for children of this age, lean varieties are preferred, 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.;
a small carrot root;
salt.

Cooking process

We thoroughly wash the meat, 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. We set aside the meat, wash the pan and fill it with clean water. Put the meat in a saucepan and bring to a boil again.

We take care of vegetables. Peel the carrots and rub on a fine grater. We also free the onion from the husk and chop finely. We wash the potatoes, remove the skin and cut into small sticks. When the meat is ready, add potatoes, washed buckwheat, carrots and onions to it. Cook soup until vegetables are ready. Salt to taste, add a few drops of vegetable oil, let cool and offer the baby.

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

Milk buckwheat soup

And completes our selection of recipes milk soup with buckwheat. For its preparation, you will need such ingredients.

Nutrition experts recommend eating a hot soup, such as buckwheat, at least once a day. After all, buckwheat itself is incredibly useful. 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, then you can cook cabbage soup, pickle and even fish soup with buckwheat. Such a variety of options will not allow a hot dish to become an ordinary soup, and every time it will delight you with new tastes and original serving.

How to cook buckwheat soup - a classic recipe

Soup with buckwheat is considered to be a traditional Russian dish. Therefore, the classic recipe suggests adding forest or cultivated mushrooms to it.

300 g fresh mushrooms;
3-4 potatoes;
one medium onion and carrots;
½ st. raw buckwheat;
salt and pepper;
fresh herbs.

Cooking:

When using forest mushrooms, clean them in advance, wash and boil for 15–30 minutes in slightly salted water. Then recline in a colander that glass excess liquid.
Heat up a heavy bottomed saucepan over the fire. Pour in a little vegetable oil and fry the diced onion.
After 3-5 minutes, add coarsely grated carrots and fry for another 3-5 minutes until the vegetables are soft.
Cut boiled or fresh mushrooms into large pieces and send to the pan with vegetables. Extinguish 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.
Load prepared foods into a saucepan. 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 fully cooked.
About a couple of minutes before turning off the gas, salt and season the soup to your taste.
Increase the heat, let it boil again and remove from the stove. Add finely chopped greens and let the dish brew under the lid for about 5-10 minutes.
Another simple recipe for buckwheat mushroom soup offers a video.

Buckwheat soup in a slow cooker - a step by step recipe with a photo

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 of chicken meat;
3-4 potatoes;
1 carrot;
1 head of onion;
1 multist. raw cereals;
4 liters of water;
1 tsp salt;
2 tbsp vegetable oil;
1 leaf of laurel.

Cooking:

Cut chicken meat into small pieces. Set the program “soup”, “stewing”, “steamer” on the multicooker. Pour in water and dip the meat into it. Do not forget to skim off the foam that will appear when boiling!

2. In the meantime, finely chop the onion without the husk. Coarsely grate the carrot or cut into thin strips. Cut the potatoes as usual (slices, cubes, cubes).

3. Load all chopped vegetables into the slow cooker, as well as well-washed buckwheat and bay leaf. Switch the equipment to the "buckwheat" mode.

4. After the end of the process, the multicooker will automatically switch to the heating mode. This is the best time to salt the soup and add herbs to it. After a few more minutes, you can serve.

Buckwheat soup with chicken

Buckwheat chicken soup is cooked a little longer than lean, but it turns out to be more rich and fragrant. Such a hot dish is especially enjoyed by kids.

200 g chicken breast;
1 onion;
1 small carrot;
3 tbsp with a slide of buckwheat;
2-3 potatoes;
a little butter;
spices, salt to taste.

Cooking:

Dip a cleanly washed chicken fillet in cold water (about 2.5-3 liters). Let it boil over medium heat (skim off the foam) and then simmer, reducing it, for about 20-25 minutes.
Wash the buckwheat well, cut the peeled potatoes into small (about 2 cm) cubes. Rub the carrot, cut the onion into quarter rings.
As soon as the chicken meat is ready, take it out, and load the potatoes into the pan, and when the soup boils - buckwheat.
Fry carrots and onions (5-7 minutes) in butter until golden brown.
When the potatoes are almost ready, put the roast in the soup, as well as the boiled chicken fillet, cut into small pieces. Salt and pepper to personal taste.
After another 5-7 minutes, turn off the heat and let the hot dish brew and cool a little (about 10 minutes).

Soup with buckwheat and meat

In 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 certainly cheer you up. By the way, you can cook it on the bones, but with the pulp it turns out much tastier.

0.5–0.7 kg of beef or pork pulp;
1 st. buckwheat;
5-6 medium potatoes;
1 large carrot;
1 large head of onion;
2 leaves of laurel;
salt, pepper, garlic.

Cooking:

Boil water in a saucepan and dip the meat into it, cut into small slices. (If you put it in cold water, it will boil out faster and not be as tasty.) Cook it for about 1-1.5 hours over low heat.
Salt the broth, increase the gas and throw the potatoes, cut into cubes, into the pan. After boiling, add buckwheat, and reduce the fire again.
While the potatoes and buckwheat are cooking, peel the onion and carrot. Cut them into thin strips or cubes. (Carrots can be simply rubbed).
Heat a little vegetable oil in a frying pan and fry the vegetables until golden brown.
Put the roast in the soup and cook for another 10-15 minutes until the cereals and potatoes are fully cooked.
At the very end, salt and season with your favorite spices. Add a couple of cloves of garlic passed through a press and a handful of dry or fresh herbs.
Let the soup sit for about 10-15 minutes before serving.

Lean buckwheat soup without meat - diet recipe

Lenten buckwheat soup can be prepared not only on Lent or diet days. This simple hot dish will especially serve if there is not a single meat product in the refrigerator. An incredibly light diet soup is prepared in just half an hour.

2 liters of water;
2 tbsp buckwheat;
2 potatoes;
1 small onion and carrot;
salt, bay leaf, ground black pepper;
a little vegetable or butter.

Cooking:

Pour water into a small saucepan and boil it. Throw washed buckwheat and potatoes cut into small cubes.
After boiling, reduce the gas and cook for about 10 minutes at a low boil.
Chop onions and carrots randomly. Fry in vegetable or butter and put the roast in a pan. (If you are preparing a truly dietary dish, then do not fry the vegetables, but immediately after slicing, throw them into the boiling soup.)
Add some salt, pepper and bay leaf. Cook for about 5-10 more minutes. Toss in a handful of fresh or dried herbs before turning off.

Video instruction will tell you how to cook buckwheat soup according to an unusual recipe with cabbage and beef.

Buckwheat soup is undeservedly a rare guest on the tables. However, it can serve as an alternative for bored first courses. The soup diversifies the menu and puts the figure in order after a long winter.

When preparing buckwheat soup, keep in mind that the groats greatly increase in size. Therefore, choose a recipe and strictly follow the indicated proportions.

Buckwheat is rich in carbohydrates and will give you a feeling of satiety for a long time. Suitable in the morning or for lunch. For dinner, soup is better not to eat. It will be difficult for the body to cope with carbohydrates in the evening, and instead of a “weight loss” effect, the opposite can happen.

This simple but very tasty dish will conquer the whole family. It will saturate the husband, interest the children and free up time.

Cooking buckwheat soup is simple and does not take much time. In addition, you probably have all the products at home.

For the soup you will need:

chicken meat - 500 gr;
potatoes - 4 pieces;
onion - 1 piece;
carrot - 1 piece;
buckwheat - 150 gr;
sunflower oil - 3 tablespoons;
salt;
black pepper;
lavrushka - 2 leaves;
water.

Cooking method:

Rinse the meat (any part of the chicken), put in a saucepan and cover with cold water.
Bring to a boil over high heat. Reduce, add parsley and pepper. Boil for 30-40 minutes.
Peel and wash potatoes. Cut into sticks or cubes, as you like.
Peel the onion, wash and chop finely.
Peel the carrot and grate it.
Heat the oil in a frying pan and fry the carrots and onions until a beautiful golden color.
Wash buckwheat in cool water and dry in a dry frying pan.
Remove the meat from the broth, cool and cut into pieces.
Add chopped potatoes, onions and carrots to the pot with broth. Boil for 5-10 minutes.
Pour buckwheat into a saucepan and cook for 15 minutes until buckwheat is cooked. Add salt and pepper.

Buckwheat soup in chicken broth with egg

You can also cook buckwheat soup in meat broth. Often, after boiling a chicken, for example, for a salad, there is a whole pot of broth left. It can be frozen and used to make soups. Not only buckwheat, as in our case, but for any.

For the soup you will need:

potatoes - 2 pieces;
carrot - 1 piece;
onion - 1 piece;
buckwheat - half a glass;
chicken broth - 1.5 liters;
sunflower oil;
eggs - 2 pieces;
dried dill;
salt;
allspice.

How to cook:

Bring chicken broth to a boil.
Prepare potatoes: peel, wash and cut. Pour into boiling broth.
Rinse the buckwheat in cold water and add to the broth. Boil potatoes for 15 minutes.
Finely chop the onion and fry in oil until translucent.
Grate the washed and peeled carrots and add to the onions. Roast until carrots are soft.
Add the roasted vegetables to the soup. Add spices and cook until food is cooked through.
Boil the eggs, cut into cubes and add to the finished soup.

Buckwheat soup with beef

Buckwheat soup with meat will require you a little more time to cook. To make the meat soft and tender, cook it for an hour.

For the soup you will need:

beef - 500 gr;
buckwheat - 80 gr;
potatoes - 2 pieces;
onion - 1 piece;
carrot - 1 piece;
vegetable oil;
fresh parsley - a small bunch;
salt;
pepper.

How to cook:

Wash the meat, remove tendons and films. Cut into small pieces. Fill with water and boil over low heat.
Remove the skin from the potatoes, rinse, cut into pieces and pour into the broth when the meat is almost ready.
Finely chop the peeled onion. Grate the carrot. Fry everything together in oil.
Put the vegetables in a saucepan. Then send the washed buckwheat.
Boil the soup until done. A couple of minutes before cooking, add chopped parsley and spices.
Remove the pot of soup from the heat and let stand.
Serve soup with sour cream.

Dietary buckwheat soup with mushrooms

Delicious buckwheat soup can be cooked without meat. The calorie content of the finished dish will be lower than in recipes using meat, and the taste is no worse.