Your best buckwheat soup! So you have not tried it yet!

Buckwheat soup is a simple and yet universal dish that is able to bein any menu. Depending on the method of preparation, it can be rich and very satisfying or easy - dietary. In any case, such a soup will not be superfluous in the diet, if you cook it at least once a week.

. Preparation details.

. Soups and borsch are usually consumed at lunchtime. They can be vegetable, with the addition of rice, pearl barley, with pasta, etc. And those who are very fond of buckwheat, can pamper themselves with a plate of very tasty buckwheat soup. In this case, even he can have different options for cooking, which can be alternated.

And since we have started talking about buckwheat soup, I want to say a few words about its main component. Buckwheat is one of the most useful cereals - it's not for nothing that it often begins with the introduction of kids to solid food, it is recommended as the basis for a diet for the elderly, and it is this cereal that perfectly restores strength after illness and helps the body to grow stronger. It has an insignificant share of carbohydrates and, importantly, absolutely no gluten - gluten, and while it is rich in unique proteins, fiber and iron. In addition, buckwheat has an amazing taste, thanks to which it is perfectly combined with various products: meat, fish, vegetables, with milk and sugar.

Before cooking buckwheat soup, the rump needs only to rinse and sort out - it does not require any additional processing. The time of cooking buckwheat and the soup will depend on the ingredients:

• chicken requires the shortest cooking time - from 30 to 40 minutes, but if you prefer beef, then it will take a much longer time;
• lean soup with added mushrooms is the fastest - washed, peeled and chopped mushrooms are usually fried with carrots and onions and put in soup with them;
• as to how much to cook buckwheat in soup - it all depends on what kind of cereal you choose. The yoghurt is added to the broth along with the potatoes, and after 20 minutes it will be ready, if you have a fishstick, it is boiled faster, and therefore it is added to the soup about 10 minutes after the potatoes.

Recipe for classic

Buckwheat soup according to the classic recipe is prepared on the basis of chicken meat. This dish is very good and easy to digest, leaving no feeling of heaviness in the stomach, nor any other unpleasant sensations. At the same time, it is cooked relatively quickly and simply, so, having spent a minimum of effort and time, you can prepare a hearty and nutritious lunch.

Prepare the ingredients:

• chicken - a pound;
• buckwheat - 140-150 g;
• potatoes - five pieces;
• carrots - medium root;
• onion - a pair of heads;
• garlic - a pair of teeth;
• salt - to taste;
• butter or fat for frying - a couple tablespoons;
• a pair of laurel leaves.

This number of products is designed for 4.5 liters of water.

Preparation process

Chicken meat is washed and cut into portions.

Note! For such a soup, you can take as meat on the bone, and fillets. But if you want to get a more delicate soup, then it's better to choose the latter option!

In the pot, pour in water, lay out in it prepared meat, one peeled whole onion head, let's boil. We remove the foam, reduce the supply of gas to a mark slightly less than average and cook the broth for 35-40 minutes. Vacuum loin will take less time.

Note! The whole onion head, lowered at the beginning of cooking, will help make the broth transparent!

While the broth is brewed, we are engaged in vegetables. Carrots are released from the skin and rubbed on a grater. The remaining bulb is freed from the husks and finely shredded. Potatoes are cleaned, washed and cut into random pieces.

When the broth is ready, we spread potatoes into it. While the water boils, we sort and rinse the buckwheat. We add it to the soup.

In a frying pan warm up the specified portion of fat or vegetable oil and fry in it carrots and onions. We put the prepared roast in the soup about ten minutes after the buckwheat. We bring it to taste with salt, add a little black pepper, bay leaves and finely chopped garlic. We hold the fire for a quarter of an hour, then remove it from the plate, remove the whole bulb, which we put in the beginning, and cover the pan with a lid. We serve soup with buckwheat after a quarter of an hour, decorating with greens.

Mushroom soup

Buckwheat soup can be cooked with any of the mushrooms: chanterelles, whites, oyster mushrooms, etc. However, the mushrooms can be as fresh as the dried ones. 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 groats - 180 g;
• potatoes - four pieces;
• onion - head;
• carrots - medium root;
• vegetable oil - a couple tablespoons;
• garlic - a pair of teeth;
• a pair of laurel leaves;
• pepper;
• salt;
• fresh herbs.

Preparation process

In this case, the preparation of soup begins with the processing of vegetables. We clear the bulb from the peel and shred it in a small dice, carrots are also peeled and grated. We pour vegetable oil into the frying pan and fry the prepared vegetables on it.

Champignons are washed under running water and cut into thin slices. We put it in a frying pan to the onions and carrots and with constant stirring, fry it for about three minutes.

We put on the stove pan, pour about 3 liters of water and bring it to a boil. At this time we are sorting buckwheat, thoroughly washing it and calcining it for a couple of minutes in a dry frying pan.

Note! Thanks to this method, buckwheat will acquire a more vivid aroma!

Potatoes are cleaned, washed and cut with an average cube. We lower it together with buckwheat into boiling water. We add laurel leaves and salt to taste. Cover the pan with a lid and cook for about 10 minutes - the potato should almost completely be cooked.

Now spread the fried vegetables with mushrooms, finely chopped garlic and pepper. Cook for about 5 minutes, remove from the plate, add shredded greens and leave on the table under the lid for 10 minutes. We spread out on plates and serve.

Light soup without meat

If you like lean and light soups, then buckwheat soup without meat will definitely have to your liking. This recipe you can fully adopt for use in the diet, and it will be an excellent option for a light lunch in the heat, when you do not want anything particularly satisfying. In a word, remember, write and cook!

To prepare this soup you will need:

• buckwheat groats - incomplete glass;
• potatoes - a pair of large tubers;
• fat or oil - 2 tablespoons;
• one bulb;
• carrots - medium root;
• pod of bell pepper;
• spices;
• fresh herbs.

Preparation process

Pour 3 liters of water into a saucepan and let it boil. Potatoes are peeled, washed and cut into small pieces. Spread into a saucepan and again bring to a boil. We cut off the gas supply and cover it with a lid.

Buckwheat groats, rinsing and also add to the pan. Again, bring everything to the boil, remove the foam with foam, add salt to taste and cook for 20 minutes.

While vegetables and cereals reach the ready, we are engaged in roasting. Carrots are released from the peel and shred on the grater, the onion is cleaned and chopped into small cubes. Pour the vegetable oil in the frying pan and fry the prepared vegetables to a golden crust. If you want to cook a strict dietary buckwheat soup, then onions and carrots do not have to be fried - put the vegetables in the soup immediately after shredding.

When buckwheat and potatoes are completely ready, let's dip carrots and onions into the soup, add the chopped Bulgarian pepper, bay leaf, pepper and small cubes. Bring to a boil and cook the soup for about 6-8 minutes. Pour out hot in plates and decorate with greens.

diet. Soup with buckwheat in the multi-bowl

. In order for the buckwheat soup in the multivarquet to be sufficiently rich, fragrant and tasty, you need to know all the subtleties of its preparation. The next set of products is designed for a bowl with a volume of at least 4 liters. It is necessary to prepare:

• chicken - 400 g;
• buckwheat groats - 1 part glass;
• potatoes - 3-4 tubers;
• one bulb;
• medium carrot root;
• salt;
• pepper.

Preparation process

The meat is washed and cut into portions. If you do not have a fillet, but a whole chicken, then in this case it is desirable to remove the meat from the bones. We spread the chicken into a bowl of multivark, sprinkle with vegetable oil and fry until golden crust in the "Hot" or "Baking" mode.

Turn off the multivark. Cut the potatoes into small pieces. Onions are freed from the husk and shred by a small dice. Carrots are cleaned and rubbed on a medium grater. We put all the vegetables in the bowl of the multivark, fill it with water and turn on the "Quenching" mode. We go through buckwheat groats, carefully wash it and also put it in the multivark. Close the lid and cook until done. Five minutes before the end of cooking, add laurel leaves, salt and pepper.

After the signal, open the multivark, let off steam, close again and insist the soup for 20 minutes. We serve the table in a hot form, sprinkled with herbs.

Buckwheat soup for babies

This buckwheat soup is great for a child who is just 1 year old. But to prepare this dish and to choose ingredients you need to take very seriously. Pay special attention to the expiration dates, not only meat, but also cereals. Vegetables should also be fresh, free of damage and traces of rot.

Important! Returning to meat, it is worth noting that for children of this age, low-fat varieties are preferred, ideally a turkey fillet or chicken if you are absolutely sure of its quality!

Prepare the following ingredients:

• buckwheat groats - half cup;
• chicken meat - 300 g;
• potatoes - 2 medium tubers;Onion - 1 piece;
• small carrot root;
• salt.

Preparation process

The meat is thoroughly washed, we remove all fat, cuticle and cut into small pieces. In the pot, pour water, lay out the meat in it and bring it to a boil. We remove the foam by frothing, cook for about a minute, then drain the water. We put the meat aside, pan and fill it with clean water. We put the meat in a saucepan and bring it back to the boil.



We are engaged in vegetables. Carrots are cleaned and rubbed on a fine grater. The bulb is also released from the husks and finely chopped. We wash the potatoes, release them from the peel and cut them into small blocks. When the meat is ready, we add potatoes, washed buckwheat, carrots and onions to it. Cook the soup until the vegetables are ready. Solim to taste, add a few drops of vegetable oil, let it cool down and offer the baby.

Important! If you are preparing such a soup only for a child, then try to calculate the number of ingredients in such a way that one portion is obtained. Every day, children need to be fed only freshly prepared food!

Milk buckwheat soup

And finishes our selection of recipes milk soup with buckwheat. To make it, you need the following ingredients:

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

Preparation process for

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

Pour into the pan specified amount of water, add a pinch of salt, spread the prepared croup and bring to a boil. Cook for a couple of minutes, then drain the water and pour in the milk. With medium supply of gas and constant stirring, adjust the contents of the pan to a boil. We put a piece of butter, we reduce the fire to the minimum mark and cook the milk soup for about 8-10 minutes. A couple of minutes before the readiness to add sugar.

As you can see, buckwheat soup is not a boring dish. It can have a different set of ingredients, but it will always be very tasty. Cook with pleasure and stay healthy!