How to properly prepare buckwheat soup with chicken broth?

Buckwheat is simply an amazing product. One can sing her praises endlessly. And it’s no coincidence. After all, with the participation of this cereal you can prepare various healthy dishes. And not only the ones we are all used to, for example, delicious buckwheat porridge with or without meat. After all, there are many recipes for first courses in which buckwheat plays first fiddle.

Buckwheat soup with lean vegetables
Buckwheat soup with tomato juice
Buckwheat soup without meat with garlic

For example, buckwheat soup with chicken or other meat. Don't want meat? Please. There are other options for first courses. Lovers of tasty and healthy food will be especially pleased by the fact that using this product you can prepare an equally rich and tasty buckwheat soup without meat with vegetables.

How to cook it? First of all, quickly. Secondly, it's easy. Thirdly, it’s simple! Now you will see this. This is detailed information on how to prepare delicious buckwheat soup step by step with photos!

BY THE WAY: This recipe for buckwheat soup with vegetables is relevant not only for those who keep their figure in order. It is ideal for those fasting for religious reasons, children, pregnant women and the elderly.

Buckwheat soup recipe with meat broth

In addition to poultry, I recommend preparing soup with meat broth. It's worth taking pork or beef. There are no special difficulties, expensive products or tricks here.

Product composition:

pork – 0.4 kg;
potatoes – 5 pcs.;
onion – 2 heads;
one carrot;
buckwheat – 1.5 tbsp. l.;
salt, spices - at the discretion of the hostess.

How to cook:

1. Wash and cut the potatoes.

2. Rinse the pork, dry it, cut into arbitrary pieces.

3. Chop onions and carrots. The latter can be cut into cubes.

4. Heat the oil in a frying pan. Fry the meat until golden brown.

5. Combine chopped vegetables with pork. Sauté until the last ones are ready.

6. Place the roast in a soup pot. Place on the stove. Add water and stir.

7. After boiling, add salt and add a couple of bay leaves.

8. Add the chopped potatoes, but don't forget to drain the water. Stir.

9. Bring to a boil and simmer for 10 minutes.

10. Pour in the cereal, which should be washed first. Cook until the ingredients are ready.

Add seasoning before turning off. Stir. Turn off the stove. Cover and simmer for 15 minutes. Serve with sour cream.

Benefits of buckwheat soup

Soup with buckwheat is doomed to success, it’s not for nothing that buckwheat is called the “queen of cereals” - in terms of protein content it is almost as good as meat and legumes, contains 18 essential amino acids, is saturated with flavonoids that enhance immunity, is rich in iron, calcium, phosphorus, iodine, and a number of vitamins B. Eating buckwheat has a positive effect on hematopoiesis, regulates blood sugar levels, and is recommended for liver disease, hypertension, atherosclerosis and many other health problems.
Finally, buckwheat simply perfectly satisfies hunger and gives energy to your body for a long time. In terms of its taste, buckwheat goes well with a large number of foods. Soup with buckwheat can be prepared with the addition of a number of ingredients: for example, there are milk soups with buckwheat, meat, chicken, fish and mushroom soups with buckwheat, soups with offal, vegetable and even fruit and berry soups.

Buckwheat soup with chicken

Ingredients:

Chicken fillet 250 gr.
Buckwheat 0.5 tbsp.
Potatoes 3 pcs.
Carrot 1 pc.
Onion 1 pc.
Dill 1 gr.
Salt to taste.
Peppercorns to taste.
Bay leaf 2 pcs.
Water 3 l.
Sunflower oil 10ml.

Cooking method:

First, let's prepare all the ingredients. We peel the fillet and cut it into small pieces. Throw it into boiling salted water to cook.
Chop the potatoes into cubes. Add it to the fillet, after 15 minutes. Fill the buckwheat with water.
And we wash it several times. Then add it to the pan when the potatoes are almost ready.
Next, chop the onion. Three carrots on a grater. Place onion in a heated frying pan.
When the onion turns yellow, add carrots to it.
Fry for a minute and turn off the gas. The roast is ready. Finely chop the greens. And add soup.
Cook for two minutes and add frying. Cook for another 2-3 minutes and turn off the gas. Buckwheat soup with chicken is ready! Bon appetit.

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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.

Classic buckwheat soup

Ingredients:

Beef brisket 500 g.
Potatoes4 pcs.
Onion 2 pcs.
Carrots 1 pc.
Buckwheat 50 g.
Water 3 l.
Spices to taste.
Fresh herbs 1 bunch.

Classic buckwheat soup recipe

We wash the meat and put it in cold water. How to cook - whole or in pieces - is up to you. I cut it into small pieces. Bring to a boil, periodically skimming off the foam. Reduce heat and continue to simmer over low heat for 40 minutes.

Add washed buckwheat and cook for 10 minutes.

Cut the potatoes into large cubes, add them to the broth and cook for another 15 minutes.

Salt and pepper to taste.

To fry, finely chop the onion and three carrots on a coarse grater. Sauté over low heat for 5 minutes. Add to soup and leave for 2 minutes.

We serve our soup on the table.

Chicken buckwheat soup

Cooking time:

about 50 minutes.
Servings:
4.
Kitchen equipment:
saucepan, ladle, grater, knife, frying pan, cutting board, slotted spoon, knife.
Calorie content:
50 kcal per 100 grams.

Ingredients

Step-by-step preparation

Place half a kilogram of chicken in a saucepan (you can take any part of the bird, at your discretion) and fill it with 1.7 liters of water, bring to a boil and remove any foam that appears from the broth using a slotted spoon. Cover the pan with a lid and continue to cook the broth for 15 minutes over low heat.
We sort out 100 grams of buckwheat.
Cut the onion and carrot into small cubes.
Pour 3 large tablespoons of vegetable oil into a preheated frying pan, add the onion and carrots. Sauté for 5 minutes until golden brown.
Remove the cooked chicken and cut it into pieces.
Add chopped potatoes to the broth and add salt.
Transfer the fried onions and carrots into a saucepan.
Add chopped chicken meat.
Add the bay leaf and cook for another 15 minutes. Pour the buckwheat into the broth.
After boiling, you need to cook for another 10 minutes until the cereal is completely cooked.

You can serve chicken soup with chopped herbs. The recipe for buckwheat soup with chicken will become your favorite because it is light and low in calories.

Video recipe for chicken buckwheat soup

If you are a beginner cook, most likely during the cooking process you will have questions, the answers to which you can get by watching the video.

Delicious soup with buckwheat and pork

Men will especially love this very rich buckwheat soup with pork. It is very nutritious. After such a lunch you will be full for a long time.

If you want the soup to be thick, then place a partial glass of buckwheat in a 2.5 liter saucepan. If you like it thinner, then half a glass will be enough.

We will need:

pork pulp - 300-350 g;
buckwheat - 1/2 or 2/3 cup;
potatoes - 3-4 pcs.;
onion - 1 pc.;
carrots - 1 pc.;
bell pepper - 1 pc.;
salt and pepper to taste;
vegetable oil.

Preparation:

1. Pour water into a pan and place it on the stove.

2. Wash the meat well and cut into small pieces. Fry it in a frying pan in a small amount of oil until golden brown.

3. Wash the buckwheat until the water is clear. Place it in boiling water in a saucepan. We also send fried meat here. If desired, you can pour the juice released from the pork into the broth.

4. Peel, wash and cut the potatoes. We also send it next to the pan. Salt to taste.

5. Sauté peeled and chopped onions and carrots in oil in a frying pan for about three minutes.

6. Peel the bell pepper from the stalk and seeds, cut into pieces and pour into the soup along with fried vegetables.

You can use frozen peppers.

7. Taste for salt. Leave to cook for another 5 minutes. Pour the finished soup into plates, sprinkle with chopped herbs if desired and serve!

The most popular buckwheat soup recipes

Recipe No. 1

Buckwheat soup cooked with meat will not leave anyone indifferent. It is useful in every way. You need to think about what kind of meat will be purchased for the soup. In principle, meat on the bone is perfect, but you can use just the pulp. It is better to use beef for soup. This meat is much healthier than pork. The list of products presented below is based on 3.5 liters of water.

Compound:

meat - half a kilogram;
potatoes (medium) – 5 tubers;
garlic – 2 cloves;
buckwheat – 150 g;
carrots – 1 piece;
onions – 2 pieces;
salt, pepper, bay leaf;
vegetable oil.

Preparation

First you need to cook the meat thoroughly, for at least 1.5-2 hours. While the meat is boiling, you can work on the other ingredients.

Onions and carrots are chopped and fried. Dry buckwheat is placed in a frying pan and brought in this form to a high temperature. Potatoes are peeled and cut into equal pieces.

Next, first lower the potatoes into the broth and wait until the soup begins to boil again. After boiling again, add buckwheat and cook for 10 minutes. Then salt and vegetable frying are added. Next, all the contents are cooked until the soup is completely ready.

A couple of minutes before the end of cooking, add spices, salt, and garlic. The soup should rest and brew. When you serve, add the greens. The soup will look more elegant and be filled with flavor.

Recipe No. 2

Buckwheat soup with liver perfectly enriches the body with iron. To prepare this original soup, you need to take any liver. Starting with beef and ending with chicken. Two recipes are given here. They differ in the type of liver dipped into the soup. You can cut it in different ways. It's a matter of taste: whether the pieces will be large or small. This can be raw liver, cut into pieces. There is an option when the liver is included in the frying composition and is thrown into the pan already prepared. The ingredients for buckwheat soup are for a couple of liters of water.

First option

Ingredients:

liver – 0.3 – 0.4 kg;
buckwheat – half a glass;
potatoes - 4 medium tubers;
onion – 2;
fresh dill;
bay leaf, pepper, salt.

You also need to prepare sour cream. It will be used to serve the soup on the table.

Preparation

The liver is placed in boiling water. Next, you need to carefully monitor the moment when the water begins to boil again. Be sure to skim off the foam, otherwise the whole pan will be covered in drips. After this, you can omit the potatoes (peeled, chopped) and buckwheat. After 5 minutes - onion, which is first finely chopped. Then spices and salt are added. The soup should be simmered until the liver and potatoes become soft. When serving, add sour cream to the plate.

Second option

liver – 0.3 – 0.4 kg;
buckwheat – half a glass;
potatoes - 4 medium tubers;
carrots, onions - 1 piece each;
wheat flour - two tablespoons;
herbs, spices;
vegetable oil (to prepare frying).

Buckwheat is poured with boiling water and covered with a lid. So she should stand for 5 minutes. When the time is up, the water is drained. Buckwheat and potatoes, which have been previously peeled and chopped, are placed in the bowl. While the buckwheat and potatoes have not yet boiled, you need to prepare the other ingredients. The liver, cut into pieces, is fried in oil along with flour. Then chopped vegetables are added to this composition: onions, carrots. All contents are sautéed in a frying pan. When the vegetables become slightly golden, the liver, along with onions and carrots, are transferred to a bowl for subsequent cooking. You can add pepper. Cook the soup until the potatoes and other vegetables become soft. Before serving, the soup is sprinkled with herbs.

Recipe No. 3

This recipe involves cooking buckwheat soup with the addition of mushrooms. This soup does not take long to prepare. You can take mushrooms that are currently available: dried, fresh, frozen, canned. If you decide to use dried mushrooms, you need to soak them for an hour or two. Subsequently, the water in which these mushrooms were soaked must be poured into a common pan with a boiling dish. This will make the soup more flavorful. You need to make sure you have sour cream in advance. After all, mushroom soup with sour cream is more delicious. The recipe below is based on a 2 quart saucepan.

Ingredients:

fresh mushrooms – 300 g;
onion, tomato and carrot - one each;
tomatoes can be replaced with tomato paste;
potatoes – 2 – 3 tubers;
buckwheat – 150 g;
vegetable oil;
salt, vegetable oil, spices, bay leaf.
Sour cream – for dressing

While the water is boiling, peel the vegetables. The buckwheat is thoroughly washed and all grain defects are removed. Potatoes are peeled and cut into cubes or slices. The mushrooms are washed and cut into slices. Onions and carrots are fried in melted butter. This can be done in advance. But immediately at the time of preparing the soup, mushrooms are added. Wait until the mushrooms give juice. When this happens, tomatoes are added. They are first doused with boiling water and the skin is removed. The tomato is crushed. Instead of tomatoes, you can use ready-made tomato paste. If you have homemade preparations, such as adjika, ketchup and other aromatic seasonings or snacks, you can use them.

After the last component - tomatoes or their substitute - is in the pan, you need to fry them, stirring constantly. They can be transferred to water or broth when the moisture has evaporated almost completely. All ingredients are placed in a saucepan and cooked until tender.

Buckwheat soup with beans

The next option is suitable for those who constantly watch their figure or adhere to diets. Thanks to the low-calorie ingredients, the soup will be dietary.

Product composition:

cereal – 250 g;
minced meat – 250 g;
carrots, onions and tomatoes - one each;
a can of red beans in their own juice;
oil, salt, pepper, seasonings, herbs - at the discretion of the cook.

Step 1. Pour vegetable oil into a saucepan and heat.

Step 2. Wash the carrots and chop them coarsely.

Step 3. Place minced carrots in heated oil.

Step 4. Pass the tomato through a coarse grater. This will allow you to quickly get rid of the skin. Transfer the tomato pulp into a saucepan. Add some salt and stir.

Step 5. The onion can be chopped or sent whole to other products to be removed later.

Step 6. Fill the contents with water.

Step 7. Cover with a lid and bring to a boil. Cook for 10 minutes until the onion is ready.

Step 8. At this point, if you used a whole onion, remove it.

Step 9. Rinse the buckwheat, drain the excess water from the beans and add to the soup.

Step 10. Salt to taste, add your favorite spices. Stir.

Step 11: Reduce heat to low. Cover with a lid and simmer for a couple of minutes.

When it has infused enough, you can pour it into portions and invite everyone to dinner. Can be served with sour cream and sprinkled with fresh herbs.

Soup video recipe:

Making buckwheat soup with meat.

To prepare buckwheat soup with meat

You need to rinse the chicken meat well and cut into small cubes.

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

Buckwheat soup with cabbage recipe

For those who do not eat meat but are vegetarians, they suggest trying vegetable soup with cabbage. I use broccoli in that recipe, but you can use white cabbage or another.

Product composition:

broccoli – 200 g;
packaging of spinach;
one carrot and tomato;
onion – ½ head;
buckwheat – 100 g;
paprika and dried garlic - 10 g each.

Step 1: Separate the broccoli florets. The roots do not have to be thrown away; they are used for other dishes.

Step 2: Transfer to a saucepan.

Step 3. Wash and cut the tomato into cubes. Send to cabbage.

Step 4. Peel the carrots and chop into thin slices.

Step 5. Chop the onion. Place these products in the same pan.

Step 6. Fill the contents of the pan with hot water.

Step 7: Cover and bring to a boil.

Step 8: Meanwhile, chop the spinach.

Step 9. Add washed buckwheat to boiling vegetables.

Step 10. Wait 10 minutes, then leave the spinach for 3 minutes.

Step 11. Season with sweet paprika and garlic. Add salt and stir.

Cover with lid for 1 minute. Then you can serve it to the table.

Dietary buckwheat soup with vegetables

Sometimes you can still add potatoes to dietary buckwheat soup. The recipe, which will be discussed below, provides just such an opportunity. The fact is that there is no meat or mushrooms in it. The soup is not only dietary, but also vegetarian. In this version, you can add potatoes. It is usually excluded from the recipe due to the already high calorie content of the dish. Here, all the largest sources of carbohydrates are excluded.

Buckwheat soup “Creamy”

Ingredients:

Buckwheat – 70 gr.
Meat broth - 1 l.
Zucchini - 300 gr.
Carrots - 1 pc.
Onion - 1 pc.
Garlic - 1-2 teeth.
Processed cheese - 150 gr.
Parsley - 1 bunch.
Salt - to taste.
Ground black pepper - to taste.
Vegetable oil - 1 tbsp. l.

Cooking method:

Wash vegetables and herbs. Peel the carrots, onions and garlic. Rinse the cereal in cool water. Bring the broth to a boil, add buckwheat, simmer over low heat.
Grate the carrots and zucchini on a coarse grater, chop the onion and garlic. Heat vegetable oil in a frying pan. Fry the carrots and garlic until golden brown.
Add onion and zucchini, sauté until soft. Add to soup. Add melted cheese, mix thoroughly until smooth.
Add chopped parsley. Salt and pepper to taste. Bon appetit!

How to cook soup with buckwheat and egg in a slow cooker?

If you have a multicooker at home, then it is simply unforgivable not to use it. After all, this versatile kitchen assistant can cook everything! And the soups in it turn out delicious. This dish requires meat or chicken broth, but it can also be prepared with meat, then it will become even more nutritious.

potatoes - 3 pcs.;
carrots - 1 pc.;
onion - 1 pc.;
buckwheat - 0.5 cups;
egg - 1 pc.;
meat or chicken broth;
salt and pepper to taste;
vegetable oil.

1. Pour vegetable oil into the multicooker bowl. Set the “Frying” mode.

2. While the oil is heating up, finely chop the peeled onion and grate the carrots on a coarse grater. Place in a bowl to fry, stirring occasionally.

3. At this time, peel and cut the potatoes. We spread it with the vegetables, and immediately pour the washed buckwheat into it. Fill with chicken or meat broth. Salt if the broth is not salty. Add spices if desired.

Set the “Soup” or “Grain” mode, time – 35 minutes.

4. Five minutes before the end of the program, break an egg into a bowl, salt it and beat it well with a fork. With one hand, pour the egg into the soup in a thin stream, and with the other hand, constantly stir it. Then cover the lid and cook until the end of the program.

If desired, sprinkle with fresh herbs. A delicious, aromatic and very light soup will fill you with strength for the whole day!

Buckwheat soup with meatballs in meat broth for children

Children often love minced meat dishes, be it meatballs or meatball soup. But not only the children will appreciate such a delicious lunch, but also all other members of your family. You don’t have to add bell pepper to the composition, but it gives a special and very pleasant aroma.

We will need:

minced meat - 200-250 g;
potatoes - 3-4 pcs.;
buckwheat - 0.5 cups;
onions - 1 pc.;
carrots - 1 pc.;
bell pepper - 1 pc.;
Bay leaf;
salt and pepper to taste;
vegetable oil.

Preparation:

1. Peel the potatoes and cut them into cubes. We put it in a saucepan, fill it with water, salt it, add bay leaf and put it on the stove. Cook until half cooked.

2. At this time, wash the buckwheat. And when the potatoes are half cooked, pour the cereal into it.

And we clean and finely chop the remaining vegetables (onions, carrots and peppers), grate the carrots. Sauté in a frying pan in oil. Then pour everything into the soup.

3. Add salt, pepper and one egg to the minced meat, mix and form meatballs. We send them to the broth. Let it boil, and then cook for another 15 minutes over moderate heat.

This healthy soup will appeal not only to children, but also to adults!

Quick buckwheat soup with stewed meat

If you don’t have time to cook, but really want something thin, then make this soup with stewed meat. It is very, very fast and will take you a minimum of time. The main thing is that the meat is of high quality and fresh. Therefore, choose products that you trust.

We will need (for a 3 liter pan):

buckwheat - 200 g;
beef stew - 1 can;
carrots - half medium;
onion - 1 pc.;
potatoes - 4 pcs.;
Bay leaf;
salt pepper;
vegetable oil.

1. Pour water into a saucepan, add some salt and set to boil.

At this time, we clean all the vegetables, cut the potatoes into large cubes, finely chop the onion, and grate the carrots.

Place the potatoes in boiling water.

2. Wash the buckwheat thoroughly and place it in the pan when the potatoes are half ready.

3. Sauté onions and carrots in oil in a frying pan, seasoning them with pepper.

4. 10 minutes after adding the buckwheat, add the stew. When the broth boils, add the roast and bay leaf. Let's taste for salt. Since the stew itself is salty, it may not be necessary to add salt. Turn off the stove, cover the pan with a lid and let the soup brew for 10 minutes.

Mushroom soup with buckwheat and potato dumplings

Do you want to surprise your household? Then make potato dumpling soup! Of course, you will have to spend a little more time than on a regular first course. But I'm sure you'll really like it. Meat, buckwheat and very tender potato dumplings will brighten up the daily menu of any family!

We will need:

any meat - 0.5 kg;
mushrooms - 400 g;
buckwheat - 0.5 cups;
onion - 1 pc.;
carrots - 1 pc.;
bay leaf, salt and pepper;
herbs and garlic optional;
vegetable oil.

For the potato dumplings:

potatoes - 0.5 kg;
egg - 1 pc.;
flour - 3-4 tablespoons;
salt.

Preparation:

1. Wash the meat, cut it into pieces and put it in a pan. Fill it with water and put it on the stove.

If you cook soups with a second broth, then after boiling, take out the meat, wash it and the pan. Pour clean water into it, lower our meat into it and continue cooking the broth.

If you prefer to make it with the first broth, then simply skim off the foam that appears during the boiling process.

2. Wash and sort the buckwheat thoroughly. Then place it in a dry frying pan and fry for a couple of minutes. Half an hour from the start of cooking the meat, add the cereal to the broth.

3. Chop the peeled onions and carrots as desired. Fry vegetables in vegetable oil.

4. Wash the mushrooms and cut them into slices, then add them to the frying pan with the vegetables and cook until golden brown. At the end add salt.

5. Peel the potatoes and boil until tender.

Cut it into several pieces to reduce cooking time.

Then we use a masher to begin preparing the dumplings. Break one egg, add salt and mix everything. Then add flour and mix everything again with a fork or spoon.

With wet hands, form rounds of potato dough.

6. When the buckwheat is ready, you can add dumplings to the soup. And as soon as they float to the surface, you can add fried mushrooms and vegetables.

At the end, add bay leaf; the taste can also be supplemented with herbs and chopped garlic. Cook for 3-4 minutes and remove the pan from the heat.

It seems like an ordinary soup, but thanks to potato dumplings it takes on a special twist!

Be sure to include a variety of soups in your diet. They fill you up well, despite the fact that these are very inexpensive dishes that require the simplest ingredients to prepare.

Bon appetit!

Recipe for delicious buckwheat soup

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

Products

water	1.6 l
chicken's meat	375 g
mushrooms	175 g
carrot	3 pcs.
potato	4 things.
buckwheat	60 g
flour	45 g
leek stems	5 pieces.
peppercorns	7 pcs.
Bay leaf	5 pieces.
sunflower oil	25 ml
salt	7 g

Cooking steps

Wash the mushrooms and cut into medium pieces.
Cut the leeks into thin rings.
Grate the carrots.
Pour water into a saucepan, add chicken, potatoes and onions.
Place on the stove and cook for 35 minutes.
Heat the sunflower oil in a frying pan and add the mushrooms.
Fry the mushrooms until golden brown.
Place leeks and carrots in the pan with the mushrooms.

Fry for four minutes.
Fry buckwheat in a dry frying pan for three minutes.
Remove the potatoes from the broth and place them in a bowl.
Add peppercorns and bay leaves to the broth.
Mash the potatoes in a bowl with a potato masher. Beat in the egg.
Add salt and flour. Stir until smooth.
Strain the broth and pour it back into the pan.
Pour buckwheat into the broth and cook for ten minutes.
Using a teaspoon or pastry syringe, place the dumplings into the soup.
Cook for three minutes.
Place mushrooms with carrots and onions.
Stir and cook for six minutes.

Video recipe for buckwheat soup

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

Milk soup with buckwheat: recipe for cooking in a saucepan

Almost everyone has tried this soup. This is an amazing treat that is made from three ingredients, not including seasonings. You don't need to have culinary skills to cook the first dish.

Ingredients:

milk – 0.5 l;
cereal – 100 g;
water – 200 ml;
a tablespoon of sugar;
butter – 20 g;
salt.

Step 1. Rinse a portion of cereal with water.

Step 2. Fill the pan with water. Bring to a boil.

Step 3. Pour the cereal into boiling water. Simmer for 5 minutes.

Step 4. Then turn off the fire and leave covered for 10 minutes so that the grains absorb the remaining water.

Step 5. Separately boil the milk with salt and sugar.

Step 6. Add the infused cereal to boiling milk.

Step 7: Cook for 10 minutes.

Season the finished dish with butter and cover for 10 minutes. Stir and place on plates.

Milk buckwheat soup

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

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

Cooking process

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

Pour the specified amount of water into the pan, add a pinch of salt, add the prepared cereal and bring to a boil. Cook for a couple of minutes, then drain the water and pour in the milk. With medium gas supply and constant stirring, bring the contents of the pan to a boil. Add a piece of butter, reduce the heat to low and cook the milk soup for about 8-10 minutes. A couple of minutes before it’s ready, add sugar.

As you can see, buckwheat soup is far from a boring dish. It may have a different set of ingredients, but it will always be very tasty. Have fun cooking and be healthy!

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Olga Koroleva

Published: 12-07-2017

Updated: 08-11-2019

Olga is responsible for the selection of authors and the quality of published materials on our website.

Buckwheat soup belongs to the category of everyday dishes. And, for sure, it is quite often found on many people’s menus. Liquid food is generally very healthy, and, of course, you need to eat it every day, or at least a couple of times a week.

Peasant soup

To prepare peasant soup, take:

buckwheat – 70 g;
potatoes – 200 g;
beef broth – 1000 ml;
carrots – 100 g;
onion – 100 g;
vegetable oil – 30 ml;
greens - to taste;
salt - to taste;
spices - to taste.

Note! You can supplement the vegetable frying with any vegetables. Tomatoes and bell peppers are very suitable for soup.

Cooking method

The recipe for making peasant soup with buckwheat is very simple. It consists of following step-by-step recommendations:

. Cut potatoes into medium-sized cubes.

Place potatoes in broth. I have beef broth, which was obtained during the process of boiling meat for salad. But you can use any broth: vegetable, mushroom and meat. Even water will do.

. Making vegetable frying. For her, I chopped the carrots through a coarse grater. I chopped the onion. I fried onions and carrots in vegetable oil.

. Add buckwheat to the prepared vegetable frying. Naturally, we wash it well first. Fry buckwheat with vegetables for 4-5 minutes.

. The broth, to which the potatoes had already been added, reached a boil and boiled for about 5 minutes. It's time to add the buckwheat frying. Boil the soup for another 10-15 minutes until all ingredients are fully cooked. Add bay leaf, turn off and leave for 5-7 minutes before serving.

Note! Be sure to wash the bay leaf before adding it. And after insisting, remove from the pan.

Serve peasant soup with buckwheat porridge and herbs.

Buckwheat soup turns out very rich and tasty. However, you should not overdo it with the amount of buckwheat - otherwise you will end up with porridge rather than soup.

How to cook “Soup with buckwheat”

Cut the meat into pieces

Fill with water and cook for 60 - 90 minutes

Finely chop the onion.

Grate the carrots.

Cut the potatoes as shown in the photo.

Fry the onion in a frying pan for 5-7 minutes, then add the carrots and fry it all together.

Add potatoes to the broth and add salt.

Add buckwheat to the boiling broth and cook for 10 minutes

Onions and carrots from our frying pan are moved into the pan. Cook for another 10-15 minutes until fully cooked

Add bay leaf and pepper, as well as garlic. Let this miracle brew for 20 minutes, then season with herbs. Eat for your health!

Chicken soup with buckwheat in a slow cooker

This dish is prepared quickly, but if you don’t have time to constantly stand at the stove, you can use a slow cooker. This technique greatly simplifies the life of any housewife.

Product composition:

cereal – 100 g;
chicken and potatoes – 350 g each;
bell pepper – 50 g;
carrots and onions – 80 g each;
salt and seasonings - to taste.

Step 1. Peel and chop the onion.

Step 2. Peel the potatoes and cut into cubes, just like the bell pepper.

Step 3. Coarsely grate the carrots.

Step 4. I took a ham from the bird. It needs to be divided into several parts. You can also use any parts of the chicken.

Step 5. Rinse the cereal.

Step 6. Place chopped vegetables and meat into the multicooker bowl.

Step 7. Add salt. Season with your favorite spices.

Step 8. Spread with buckwheat and fill with cold water.

Step 9: Close the lid. Turn on the “Soup” mode and set the time to 50 minutes.

In 50 minutes the soup will be ready. You can immediately pour it onto plates and have lunch. For flavor, sprinkle a serving with fresh herbs.

Soup with buckwheat in a slow cooker

In order for buckwheat soup in a slow cooker to be rich enough, aromatic and tasty, you need to know all the intricacies of its preparation. The following set of products is designed for a bowl with a volume of at least 4 liters. You need to prepare:

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

Cooking process

We wash the meat and cut it into portions. If you do not have a fillet, but a whole chicken, then it is advisable to remove the meat from the bones. Place 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 the potatoes into small cubes. Peel the onion and chop it into small cubes. Peel the carrots and grate them on a medium grater. Place all the vegetables in the multicooker bowl, fill with water and turn on the “Stew” mode. We sort out the buckwheat, rinse it thoroughly and also put it in the slow cooker. Close the lid and cook until done. Five minutes before the end of cooking, add bay leaf, salt and pepper.

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