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Meatless soup with buckwheat and potatoes. Buckwheat soup - the best recipes. How to cook buckwheat soup correctly and tasty. Buckwheat soup - recipes

The recipe for buckwheat soup will be useful to everyone who monitors the diet of their household and prepares tasty and healthy first courses. The rich soup fills you up for a long time, but at the same time it is considered safe for the waist, especially if you prepare a lighter version. We present a selection of buckwheat soups.

Buckwheat soup is considered a national dish in Ukraine and Belarus - it has been prepared there since ancient times, and is cooked on the bones of pork, beef, and chicken. In Belarus it was often called bleached food - milk was always added to it. The soup is very easily digestible, so the dish is cooked in kindergartens and hospitals, where a nourishing meal is required to help restore strength.

To prepare we will need:

• sugar bone (beef brisket, chicken soup set) – 300 g;
• carrots – 1 pc.;
• onion – 1 pc.;
• vegetable oil – 50 ml;
• buckwheat - 200 g;
• potatoes – 3 pcs.;
• garlic - clove;
• bay leaf, salt, pepper to taste.

First, boil the broth. Pour washed buckwheat into it and cook over low heat until it becomes soft (about 10 minutes). Cut the potatoes into cubes. In a frying pan, fry the grated carrots and diced onions. Add potatoes to the broth with buckwheat and overcook them. Cook until the potatoes are soft.

When the soup is ready, add bay leaf, spices, and squeeze out a clove of garlic. Serve with pieces of meat, generously sprinkled with fresh herbs - dill or parsley. The soup is very tasty with any bread, or you can serve it with garlic dumplings or croutons smeared with grated cheese.

In a slow cooker

Multicooker soup has a simmered flavor that is reminiscent of dishes cooked in a Russian oven. Cooking buckwheat soup is very simple: just put all the ingredients in a multi-bowl, add water or broth, turn on the soup mode and wait for the readiness signal.

At the very last moment, when the dish is ready, add spices and bay leaf. For flavor, you can squeeze out fresh garlic and a large bunch of herbs. The proportions should be taken exactly the same as in the classic version.

How to cook with chicken?

Buckwheat soup with chicken turns out to be especially useful if you take a poultry carcass and first boil it until soft. But you can cook it on chicken legs or thighs - with such meat the dish turns out more tender.

Prepare according to the instructions:

1. Boil the chicken until soft.
2. Remove from the pan, cool, and separate into fibers.
3. Place the cereal into the broth.
4. When the buckwheat is almost ready, add the overcooking: carrots, onions, tomato paste.
5. Place potato tubers cut into cubes.
6. Bring the potatoes to readiness.

Season the soup with dry parsley and bay leaf. Serve with black bread and a salad of fresh cabbage, carrots and herbs.

With pork

Men will certainly appreciate soup cooked with pork. For cooking, you can take any part of the carcass, but it is better to use a large piece of the neck: it is much more tender and cooks quickly.

1. Cut the meat into pieces and fry in a dry frying pan.
2. Fill with cold water.
3. Pour in the buckwheat.
4. Cook the cereal and meat at the same time.
5. Add potatoes, fried onions, carrots.
6. Cook until the vegetables are ready.
7. Pour into plates, sprinkle with fresh parsley.

Best served with fresh black bread or garlic dumplings.

The soup will be even more satisfying if you add semolina dumplings to it.

With beef

Beef and buckwheat go together perfectly, and the flavors complement each other very harmoniously. A stew made from cereals and beef meat turns out to be tasty and satisfying, and it’s better to use fillets rather than bones: the dish will turn out light and healthy.

Let's prepare everything step by step:

1. Cut the beef into 5 cm pieces.
2. Boil it in water.
3. Place with a slotted spoon and cool.
4. Put buckwheat into the broth.
5. Cook until soft.
6. Add diced potatoes and overcooked carrots.
7. Cook over low heat until done.
8. Place the beef into the finished soup.
9. Let's mix.
10. At the very end, add bay leaf and spices.

Serve the soup in portions, served with a salad of fresh vegetables. It goes very tasty with sour cream and horseradish, which can be spread directly on bread.

Diet recipe

Buckwheat soup will be an excellent dietary option if you prepare a “fat-burning” variation with celery and tomatoes. To prepare it, you should purchase a stalk or root of celery, a can of tomatoes in their own juice, a large bunch of parsley and dill. Cook everything in water, on the lowest heat, following the instructions below.

1. Pour buckwheat into boiling water (3 liters).
2. Add grated celery root or stalks, cut into thin rings.
3. We put tomatoes, carrots, onions - you can’t fry them.
4. Cook until the vegetables are soft.
5. Season with suneli hops.
6. Serve with fresh herbs.

Be careful with celery: the seasoning is bright and not everyone likes it; but on a diet this vegetable is simply irreplaceable, because it perfectly improves metabolism.

How to cook with mushrooms?

Buckwheat-mushroom soup turns out very fragrant if you use dried porcini mushrooms. It can be boiled in water: it still comes out very filling and tasty.

Everything is prepared simply:

1. Dry mushrooms are soaked.
2. Cut into thin strips.
3. Place buckwheat and mushrooms into boiling water at the same time.
4. Boil over low heat for 10 minutes.
5. Add whole potato tubers.
6. Add carrots and onions fried in vegetable oil.
7. Cook until the potatoes are soft.
8. Season everything with spices and bay leaves.

Serve the soup after mashing the boiled potatoes. Sprinkle generously with herbs, add a spoonful of sour cream and eat with slices of fresh white bread.

Ideal seasoning for mushroom soup: a mixture of peppers and dried parsley.

Cheese buckwheat soup

A modern variation of “bleached food” can be achieved by adding processed cheese to the soup. For this you will need a tasty cheese, like Hochland, but not a cheese product. It is enough to drop a few cubes of cheese into the finished soup, let them melt, and thoroughly stir the food with a spoon.

You should not add bay leaves to this dish: it adds an unnecessary bitterness in this case, which only interferes with enjoying the creamy, tender soup. And be careful with salt: processed cheese is already salty, so add salt to the soup at the very end.

With sausages

Buckwheat soup turns out unusual if you add sausages to it. The product must be purchased of high quality and, preferably, in a natural casing. The dish is prepared quickly, the total cooking time does not exceed 30 minutes.

Everything is done simply: pour 200 g of cereal into boiling water and cook until soft. Add potatoes. In a separate frying pan, fry smoked sausages, tomato paste, garlic, and spices. When the potatoes have become soft, add the sausages, stir the soup and simmer over low heat for 5 minutes. Turn off and add bay leaf. The soup is very aromatic, hearty, warming and ideal for dinner in the winter season.

There are many more options for preparing hearty buckwheat soup. They add smoked meats, pickles, and cook it with turkey and rabbit meat. The soup can be made thicker, and then you get an option between the first and second course, a kind of thick stew - men love it so much.

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

Compound:

chicken meat (you can have beef, lamb) – 500 gr.,

potatoes – 3-4 pcs.,

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 healthy to eat at lunch. It could be cabbage soup, borscht or various soups. Soups can be prepared with rice, barley, pasta, and peas. And if you are a fan of buckwheat porridge, you can treat yourself.

Buckwheat soup, like all other soups, can be prepared in different ways, with or without meat, in broth or dietary in water. Today we bring to your attention recipe for buckwheat soup with meat. To prepare this, you can use chicken, beef or lamb. We prepared it with chicken meat, as it is more tender and cooks faster.

It is unnecessary to say anything about the benefits of buckwheat. Because it is not for nothing that it is introduced into the diet of children, people recovering strength after illness, and the elderly. It turns out very tasty and healthy. Prepare buckwheat soup with meat according to our recipe and your family will definitely love it.

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, you need to cook for 1-1.5 hours.

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

Peel the onion, rinse and finely chop.

Wash the carrots, peel and grate.

Peel the garlic, rinse and chop.

Wash and chop the greens.

Then fry the onion in a frying pan in vegetable oil. Add carrots to the onion and fry some more.

Buckwheat should be lightly fried in a dry frying pan.

When the meat is almost ready, add potatoes to the pan.

Bring the broth with meat and potatoes to a boil, add buckwheat and cook for 10 minutes.

After this, add the fried onions and carrots to the pan, add a little salt and cook until tender.

Simple and delicious soup recipes for every day

Use a simple and accessible step-by-step recipe for many people’s favorite buckwheat soup with chicken broth - see detailed photo and video instructions.

1 hour 30 minutes

102 kcal

5/5 (1)

It's hard to imagine a full meal without a first course. It is tasty and healthy, and in the winter season the first dish also warms you up. Shchi, borscht, rassolnik and all kinds of soups are an integral part of our culinary culture. Soups can be cold and hot, there are light, dietary and rich in meat broth. They are cooked with pearl barley, millet, peas, rice and potatoes.

My family's favorite cereal is buckwheat. It is low in calories, and at the same time contains a lot of protein, iron and essential amino acids. Buckwheat goes well with milk, fish, vegetables, mushrooms and meat. Therefore, today I will tell you how to cook buckwheat soup with meat. The choice of meat is yours. This is a simple and at the same time satisfying first course.

To prepare you will need:

• cutting board;
• deep saucepan;

• pan;
• hob.

Ingredients:

Making soup

The recipe allows you to use different meats, but we will cook buckwheat soup with chicken. We will need a saucepan of at least 3 liters.

1. Take a chicken leg (if large, then one, if small, then two), wash it and fill it with two liters of water.
   
   
2. Add salt, bay leaf, garlic clove and allspice to the water. Place on low heat and cook for about 50 minutes. In order for the broth to be transparent, it is necessary to remove the resulting foam during boiling.
   
   
3. While the broth is cooking, finely chop the onion and grate the carrots.
   
   
4. Place the frying pan on the fire, add vegetable oil and chopped onions and carrots. Fry the onion until transparent and the carrots until they become soft.
   
   
5. Cut the potatoes into wedges or cubes, as you prefer.
   
   
6. Now you need to prepare the buckwheat. If necessary, sort it out and then rinse with cold water. If suddenly you don’t like buckwheat, or you don’t have it on hand, use a wonderful recipe or.
   
   
7. After 40-50 minutes, remove the chicken legs from the finished broth, remove the skin and remove the bones.
   
   
8. Put the meat back into the pan, add buckwheat and chopped potatoes.
   
   
9. After 20 minutes, the potatoes are ready, and we add fried onions and carrots to the broth.
   
   
10. Five minutes before removing the soup from the heat, add the herbs.

The soup is served hot, sprinkled with herbs. Or you can add sour cream - then the buckwheat soup with meat will acquire a pleasant creamy flavor.

• To keep the broth beautiful and transparent, do not forget to remove the foam while cooking the meat. If you missed it, and the broth boiled, and the foam settled in ugly flakes, cool the finished broth and strain.
• Buckwheat can be pre-fried - this will further reveal the taste of buckwheat and give the first dish an additional aroma.
• Mushroom lovers can safely add them to this soup and thereby diversify it.
• If you want a more dietary version of buckwheat soup, then add a whole onion to the soup and throw it away after preparing the soup. Don’t fry the carrots either, but add grated raw ones. Replace fatty meat with chicken breast or turkey fillet.
• When preparing soup with buckwheat, remember that it greatly increases in volume during cooking. Maintain proportions.
• Buckwheat cooks faster. Add it 10 minutes before the end of cooking.

Video recipe for buckwheat soup

We invite you to watch a video recipe for buckwheat soup, where chicken and chicken hearts are used to prepare the broth base.

If you are planning to prepare a tasty and at the same time healthy first course, then take buckwheat soup into your arsenal. Perhaps everyone knows how healthy buckwheat is. After all, it is a complex natural carbohydrate, and, nevertheless, buckwheat porridge is recommended even for people suffering from diabetes. This is no coincidence. Having a low glycemic index, buckwheat porridge will not increase blood sugar levels, and at the same time provides you with all the necessary minerals and substances. It is useful to eat porridge in its pure form, seasoned with a little butter, it is useful to make pancakes out of it, to include it in sausages (the famous blood meal cannot do without the addition of buckwheat), and, of course, first courses are cooked with buckwheat.

If you adhere to a healthy diet, you can easily cook a light low-fat soup without frying, for men - with beef or fatty pork, for kids - with chicken, and you can also prepare a delicious dish with salmon. Experiment and get great benefits from food along with the pleasure!

Buckwheat soup - preparing food and dishes

So, let's prepare the buckwheat before use. To do this, you need to sort it out - in the cereal you often come across black, unhulled buckwheat, which will spoil both the appearance of the dish and the taste if it gets into our spoon. After this, rinse and dry the cereal. Many chefs recommend calcining the porridge in a dry frying pan before adding it to the soup - this quick and fairly simple procedure will make the buckwheat soup more flavorful.

Also prepare a four-quart saucepan, a cutting board, a knife, a carrot grater and a container of water where you will wash some of the ingredients. And now - let's get to work!

Buckwheat soup recipes:

Recipe 1: Buckwheat soup

Without exaggeration, this dish can be called both “dietary” and “diabetic”. You can eat it if you follow a low-calorie eating plan, and don’t be afraid to eat buckwheat soup if you have heart disease or gastrointestinal disorders. Light, flavorful and healthy, this soup will give you strength and at the same time give you very few calories!

Required ingredients:

• Pure water (filtered or mineral) 3 liters
• 2 medium size potatoes
• Buckwheat 250 grams
• 2 medium sized carrots
• 1 large onion
• Garlic
• Sunflower oil for frying vegetables
• Salt, ground pepper
• Fresh parsley

Cooking method:

1. Fill the pan with water and place it on the fire.
2. Peel and cut the potatoes and place the cubes in the pan.
3. As soon as the water boils, reduce the heat, add buckwheat, salt and cover with a lid.
4. Let's prepare a light fry. If you want to end up with a low-fat dish, then you don’t have to fry the vegetables in a frying pan, but add them raw to the soup. Grease a dry frying pan with oil and place on fire. Peel and chop the onions, then place them in a frying pan. Wash and grate the carrots, and then add to the onions. Fry the vegetables for about seven to eight minutes until they turn golden brown.
5. 10 minutes after you add the buckwheat, add the frying mixture to the soup.
6. Wash the parsley and chop finely. Remove the husks from the garlic and squeeze it through a press into the pan, add the greens there too. Cover the buckwheat soup with a lid, and after two minutes remove it from the heat.

Recipe 2: Buckwheat soup with chicken

This dish will also not be greasy, and it will not contain many calories. Children love buckwheat and chicken soup the most. You can take any parts of the chicken - thighs, legs, wings, but we will take chicken fillet.

Required ingredients:

• Chicken fillet 300 grams
• Water 3 liters
• Buckwheat 150 grams
• Potatoes 2 small pieces
• 1 medium sized carrot
• Onion medium 1 piece
• Sunflower oil for frying
• Fresh parsley

Cooking method:

1. Fill the pan with water and put it on the fire.
2. Wash the chicken fillet, remove the films and cut into small pieces. Heat a frying pan, grease it with a small amount of oil using a silicone brush and place the chicken on it. Add salt and fry, uncovered, for about 10 minutes.
3. Wash the potatoes, peel them and cut into small cubes. Add to the pan after the water boils.
4. As soon as the chicken is fried, add it to the potatoes along with buckwheat, add salt, reduce the heat and cover with a lid.
5. Let's prepare the frying. To do this, you need to remove the skin from the onion and chop it as finely as possible. After this, put the onion to fry in a frying pan greased with sunflower oil. Wash and grate the carrots thoroughly, and then add to the onion. Fry the vegetable mixture for about eight minutes, stirring, until golden brown.
6. After 10 minutes of adding the buckwheat to the soup, add the frying.
7. Wash the parsley and chop it with a knife. Add to the soup and after two minutes remove the finished 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 - porcini, boletus, boletus, but not every housewife will find them on the market. In this case, make do with champignons. When buying mushrooms, pay attention to what color they are under the cap: a fresh champignon is pure white, a stale mushroom is black. To make your soup rich in color, use green fresh spinach instead of traditional parsley.

Required ingredients:

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

Cooking method:

1. Fill the pan with water and put it on fire.
2. Rinse the mushrooms well under running water, then finely chop and place in water.
3. Peel the potatoes and finely chop them into cubes, add to the mushrooms and add salt to the water. As soon as the water in the pan boils, reduce the heat and cover the container with a lid.
4. Place the buckwheat into the pan.
5. Fry the onion. To do this, peel it, finely chop it, and then fry it in a greased frying pan for five minutes. Add to soup.
6. After 10 minutes, add finely chopped spinach to the soup and turn off the heat after a couple of minutes.

Recipe 4: Soup with buckwheat and salmon

Let’s immediately say that buckwheat soup is delicious with any combination of red, lightly salted fish, be it salmon, trout, chum salmon or pink salmon. You will need fish fillet, so first remove all the bones from the meat and remove the skin. You can use smoked fish, raw fish, or fry it before adding it to the soup.

Required ingredients:

• Lightly salted red fish 300 grams
• Clean water 3 liters
• Buckwheat 150 grams
• Potatoes 2 medium size
• 1 medium sized onion
• 1 medium carrot
• Sunflower oil for frying
• Dill

Cooking method:

1. Pour water into a saucepan and place it on the fire.
2. Add peeled and finely chopped potatoes to the water that has not boiled.
3. As soon as the water boils, place the fish and buckwheat cut into pieces into the pan. Reduce the heat, add salt, then cover the pan with a lid.
4. Prepare fried onions and carrots. Peel the onion by removing the skin and finely chop it. Wash the carrots thoroughly, then grate. Heat a frying pan, grease it with oil using a silicone brush, add the onion and saute it for about four minutes, then add the carrots. Fry the vegetables for about 7-8 minutes, then turn off the heat and add the frying to the soup.
5. The dill needs to be washed and finely chopped. Add it to the soup 5 minutes after adding the roast. After two minutes, turn off the heat.

Recipe 5: Soup with buckwheat and pork

A rich, satisfying dish - this is what buckwheat soup will turn out like if you cook it with meat. Use less fatty pork varieties. In addition, you can also cook this first course with beef.

Required ingredients:

• Water 3 liters
• Meat 300 grams
• Buckwheat 150 grams
• Small potatoes 2 pieces
• Onion 1 piece medium size
• Sunflower oil (for frying onions)
• Parsley dill

Cooking method:

1. Fill a saucepan with water and place it on the fire.
2. Wash the meat well, cut into small cubes and add to the pan. As soon as the water boils, skim off the foam, reduce the heat, add salt to the water and cover the pan with a lid. Cook the meat over low heat for about an hour.
3. Peel the potatoes and generally put them in water an hour after it has boiled. Add buckwheat to the pan.
4. Finely chop the onion and place it in a frying pan greased with oil.
5. Remove the potatoes from the pan, mash them and add them back along with the fried onions.
6. Wash and cut the dill. Add to the buckwheat soup five minutes after adding the onion. After 2 minutes, remove the finished dish from the heat.

1. Do not “overdo” using buckwheat, the optimal amount for a 4-liter pan is 150-200 grams, otherwise you will end up with something mushy instead of a delicious soup with buckwheat.
2. If you want to cook soup with buckwheat and fish, then do not use white fish. Red fish goes best with buckwheat.
3. If you cook soup with buckwheat and chicken, then you can also make this dish with meatballs. Mix minced chicken with chopped onion, add salt and roll into small meatballs with your hands. Place them in boiling water along with the buckwheat.
4. Parsley in soup with buckwheat will give an extraordinary aroma, spinach will give a beautiful rich color.
5. When the water in the pan boils, add a couple of dried bay leaves to the water, this will make the soup even more flavorful.

Buckwheat soup without meat is a simple and versatile dish for those who fast, watch their figure and simply eat right. With simple ingredients you can diversify your diet and be completely satisfied with one serving. You can add mushrooms to this soup, thereby replacing meat and making the soup more satisfying. The first course will appeal to both adults and children. In addition, any novice housewife can easily prepare it. You can serve this simple soup with croutons or other baked goods, thereby increasing and improving the nutritional value and taste.

Taste Info Hot soups / Vegetable soup

Ingredients

• Buckwheat 110 g;
• Water 1.5-2 l;
• Potatoes 600 g;
• Carrots 150 g;
• Onions 140 g;
• Vegetable oil 1-2 tbsp;
• Salt – 1 tsp;
• Ground black pepper;
• Bay leaf 2 pcs.;
• Greenery.

How to make lean buckwheat soup without meat

Wash and peel the potatoes. Pour cold water into a saucepan, it is better to use purified filtered water. Bring it to a boil, lightly salt it. You can cut the potatoes into medium wedges or cubes. After the water boils, throw it into the soup and simmer until half cooked for 10-15 minutes.

Prepare buckwheat. Rinse it in a bowl 2-3 times using running water. Add to the cooked potatoes and continue cooking for 10 minutes. You can use either unroasted or fried buckwheat. The result of the dish will not change.

While the buckwheat and potatoes are cooking, we make the frying. To do this, wash and peel the onions and carrots. You can cut the onion into traditional small cubes or strips. You can cut the carrots into shapes that interest you or grate them. Add butter or vegetable oil to a hot frying pan and let it warm up a little. After a few seconds, add the prepared vegetables. Fry over medium heat for 3-5 minutes until golden brown.

Add the finished mixture, fried in a frying pan, to the soup. Mix well with a spoon and leave to cook for 5-7 minutes after boiling.

Add the necessary seasonings - pepper, salt, bay leaf and others, at your discretion. Stir the contents of the pan and let the soup come to a boil. Taste it; you may be missing some spices.

Remove from heat and add washed chopped herbs. You can use dill, parsley or even celery greens. By the way, aromatic herbs can be used both fresh and frozen.

Stir with a spoon or other utensil. Our delicious meatless buckwheat soup is ready! Have a nice lunch.