Buckwheat soup is a fairly simple yet versatile dish that can be found 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.

Meatless buckwheat soup is a great option for a diet

The subtleties of cooking

Soups and borscht are usually consumed at lunchtime. They can be vegetable, with the addition of rice, pearl barley, pasta, etc. And those who are very fond of buckwheat can treat themselves to a plate of delicious buckwheat soup. Moreover, even he 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 for nothing that babies' acquaintance with solid food often begins with it, it is she who 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 to get stronger. It contains an insignificant 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, it is enough to rinse and sort the cereal - it does not require any additional processing. The cooking time for buckwheat and the soup itself will depend on the ingredients:

• chicken meat requires the shortest 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 mushrooms is the fastest - washed, peeled and chopped mushrooms are usually fried with carrots and onions and put in the soup with them;
• regarding how much to cook buckwheat in soup - it all depends on what kind of cereal you choose. The kernel is added to the broth along with the potatoes, and after 20 minutes it will be ready, but if you have a chop, then 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 good and easy to digest, leaving no feeling of heaviness in the stomach or any other unpleasant sensations. At the same time, it is cooked relatively quickly and easily, so that, with a minimum of effort and time, you can prepare a hearty and nutritious meal.

Let's prepare the ingredients:

• chicken - half a kilo;
• buckwheat - 140-150 g;
• potatoes - five pcs.;
• 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 pair of bay leaves.

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

Cooking process

We wash the chicken meat and cut it into portions.

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

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

On a note! A whole head of onion dropped at the start of boiling will help clear the broth!

While the broth is boiling, we are busy with vegetables. Peel the carrots and grate them. Free the remaining onion from the husk and finely chop it. Peel the potatoes, rinse and cut into arbitrary pieces.

When the broth is ready, put the potatoes in it. While the water is boiling, we sort out and rinse the buckwheat. Add it to the soup.

In a frying pan, heat the specified portion of fat or vegetable oil and fry the carrots and onions in it. 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 the 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 buckwheat soup after a quarter of an hour, decorating with herbs.

Mushroom soup

Buckwheat soup can be cooked with any mushrooms: chanterelles, porcini, oyster mushrooms, etc. In this case, mushrooms can be both fresh and dried. Today we propose to cook mushroom soup. It's fast and delicious.

So, for this dish you will need:

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

Cooking process

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

We wash the champignons under running water and cut them into thin slices. Put in a pan with onions and carrots and, with constant stirring, fry for about three minutes.

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

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

Peel the potatoes, rinse and cut into a medium cube. We lower it together with buckwheat into 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 lay out 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. Put on plates and serve.

Light soup without meat

If you like lean and light soups, then buckwheat soup without meat will definitely suit your taste. You can easily take this recipe into service for use in a diet, and 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 short, memorize, write down and cook!

To prepare this soup you will need:

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

Cooking process

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

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

While vegetables and cereals reach readiness, we are frying. We peel the carrots and chop them on a grater, peel the onion and chop it into small cubes. Pour vegetable oil into the pan and fry the prepared vegetables until golden brown. If you want to cook a strict dietary buckwheat soup, then you do not need to fry onions and carrots - we put vegetables in the soup immediately after shredding.

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. Pour hot into plates and decorate with herbs.

Soup with buckwheat in a slow cooker

In order for buckwheat soup in a multicooker to be rich enough, aromatic and tasty, you need to know all the intricacies 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 meat - 400 g;
• buckwheat - 1 incomplete 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 have not a fillet, but a whole chicken, then it is advisable to remove the meat from the bones. Put the chicken in a multicooker bowl, sprinkle with vegetable oil and fry until golden brown in the "Fry" or "Bake" mode.

Turn off the multicooker. Cut the potatoes into small cubes. We free the onion from the husk and chop it into small cubes. Peel and rub the carrots on a medium grater. We put all the vegetables in the multicooker bowl, fill with water and turn on the "Stew" mode. We sort out buckwheat groats, rinse it thoroughly and also put it in a slow cooker. Close the lid and cook until tender. Five minutes before the end of cooking, add the bay leaf, salt and pepper.

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

Buckwheat soup for babies

This buckwheat soup is great for a child who is just 1 year old. But the preparation of this dish and the selection of ingredients must be taken very seriously. Pay special attention to the expiration dates, and not only meat, but also cereals. Vegetables should also be fresh, free from damage or rot.

Important! Returning to meat, it is worth noting that for children of this age, low-fat varieties are preferable, 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.;
• small carrot root;
• salt.

Cooking process

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

We are engaged in vegetables. Peel and rub the carrots on a fine grater. We also peel the onion and chop finely. We wash the potatoes, peel them and cut them into small cubes. When the meat is ready, add potatoes, washed buckwheat, carrots and onions to it. Cook the soup until vegetables are ready. Salt to taste, add a few drops of vegetable oil, let it cool and offer it to the baby.

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

Milk buckwheat soup

And completes our selection of recipes with milk soup with buckwheat. To prepare it, you will need such ingredients.

Buckwheat soup is a fairly simple and versatile dish. Suitable for almost everyone, has no contraindications (solid usefulness). It can be eaten even with various diets. Therefore, it will not be superfluous to cook it at least once a week. The article presents several recipes for its preparation, which can diversify your diet.

Buckwheat soup is a healthy and tasty dish

Making buckwheat soup is pretty easy. It turns out delicious and very healthy. Buckwheat soups are prepared in a variety of ways: meat, with liver, chicken, mushrooms, stewed meat. There are many recipes and today we will cook buckwheat soup with meat.

To prepare it, we need:

• meat - about half a kilogram;
• potatoes - five pieces of medium size;
• onions - two pieces;
• garlic - a couple of cloves;
• carrots - one piece;
• buckwheat - 150 grams;
• salt, pepper - to taste;
• Bay leaf;
• vegetable oil.

Let's start cooking the soup by boiling the meat. It will cook depending on which one you take (beef, pork or chicken).

In the meantime, prepare the other ingredients. Sort through the buckwheat well and heat it in a frying pan. Do not add oil. Thus, buckwheat will become more fragrant.

Now vegetables. Peel carrots, onions and potatoes. Cut the potatoes into small pieces in a separate bowl. Grate the carrots, cut the onion into small cubes.

Now fry. Pour oil into a frying pan, put onions there, and after a few minutes put carrots. Everything should be roasted until golden brown.

Once the meat is done, you can toss the potatoes into the pot. After the broth with potatoes and meat boils, put the prepared buckwheat into it. Everything needs to be boiled for about ten minutes.

After that, the soup should be salted and fried. Boil the soup until tender. When the soup is ready, add pepper to taste, a couple of bay leaves, squeeze the garlic into the pan. Let it boil again and turn off the heat.

The soup should stand for ten minutes under the lid. After that, you can pour it into plates. If desired, you can put finely chopped greens in the plates.

Bon Appetit!

How to cook buckwheat chicken soup: recipe

Buckwheat soup is quite tasty on its own. It can be cooked both in water and in broth, of course it will be tastier with meat. Therefore, we will consider how to cook buckwheat soup with chicken, but we will not put it in pieces, but we will make chicken meatballs. This cooking option will be especially useful for those who have small children.

For cooking we need:

• 500 grams of chicken fillet;
• one onion;
• one carrot;
• one stalk of celery;
• half a glass of buckwheat;
• three potatoes;
• salt, seasonings - to taste;
• vegetable oil;
• two liters of water.

First, let's prepare the chicken meatballs. Twist the chicken fillet in a meat grinder, salt and season to taste. Make meatballs.

Peel the onion and carrot. They need to be finely chopped. Also cut the celery into small pieces.

Now put all the vegetables (celery, carrots, onions) in a skillet with vegetable oil. Let them sweat for about five minutes, but not brown.

Put a pot of water on the fire. While the water is boiling, sort out and rinse thoroughly the buckwheat, and also peel and dice the potatoes.

First put potatoes in boiled water. After the water boils, add the buckwheat to the pan.

Wait for another simmer and add the rest of the ingredients to the water: carrots with onions and celery, as well as meatballs. The soup should boil and then cook for another twenty minutes.

At the very end of cooking, taste the soup with salt and, if necessary, add salt. You can also add seasoning to taste. Turn off the heat, the soup is ready. Pour the soup portionwise into bowls.

Bon Appetit!

Buckwheat soup with beef: a recipe with a photo

Almost every family has a hot soup for lunch. Of course, it is not always possible to do this every day during the week, but on weekends, when the whole family is assembled, it is a sin not to please her with something tasty. Let it be buckwheat beef soup, the recipe for which is quite simple.

To prepare it, we need:

• 500 grams of beef;
• 150 grams of buckwheat;
• three pieces of medium-sized potatoes;
• one carrot;
• one onion;
• two cloves of garlic;
• three leaves of lavrushka;
• add salt and pepper to taste;
• olive oil.

In order to cook the soup, we need a 3.5-liter saucepan (four, but not less, otherwise we will have to reduce the amount of food).

Let's start cooking with frying. Peel the carrots and onions, then finely chop them. Take a frying pan and fry everything in olive oil.

At this stage, it will not be superfluous to pepper and salt the frying.

Now we take the meat (ready-made, so take care to boil it in advance).

It must be cut into cubes and thrown into the pan with onions and carrots. Fried in vegetables, the meat in the soup will be much tastier and more flavorful.

Now take a cooked saucepan, put buckwheat and diced potatoes there.

In the summer season, when the potatoes are young, put buckwheat and potatoes at the same time, and when older, it is better to put before buckwheat, as it will take longer to cook.

When potatoes and buckwheat are cooked, fried meat and vegetables should be added to the soup pot.

All you need to salt and add bay leaf.

Now finely chop the dill and parsley, as well as the garlic. Add everything to the soup and let stand for ten to fifteen minutes.

That's it, buckwheat soup with beef is ready. Can be poured into plates and served.

Bon Appetit!

Simple and delicious soup recipes for every day

Use a simple and affordable step-by-step recipe for the beloved buckwheat soup with chicken broth - see detailed photo and video instructions.

1 h 30 min

102 kcal

5/5 (1)

It is difficult to imagine a full meal without the first course. It is tasty and healthy, and in the winter season, the first course also warms up. Cabbage soup, borscht, pickle and all kinds of soups are an integral part of our culinary culture. Soups are hot and cold, light, dietary and rich in meat broth. They are cooked with barley, millet, peas, rice and potatoes.

In my family, the 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 yet satisfying first course.

For cooking you will need:

• cutting board;
• deep saucepan;

• pan;
• hob.

Ingredients:

Soup preparation

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

1. We 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, clove of garlic and allspice to the water. We put 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 the boil.
   
   
3. While the broth is boiling, finely chop the onions and grate the carrots.
   
   
4. We put the pan on the fire, add vegetable oil and chopped onions and carrots. Fry the onions until transparent, and the carrots until they become soft.
   
   
5. Cut the potatoes into cubes or cubes, as you like.
   
   
6. Now you need to prepare buckwheat. If necessary, sort it out and then rinse with cold water. If suddenly you do not like buckwheat, or it was not at hand, use a wonderful recipe or.
   
   
7. After 40-50 minutes, take out the chicken legs from the finished broth, remove the skin from them 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. Add the herbs five minutes before removing the soup from the heat.

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

• To make the broth beautiful and transparent, do not forget to skim off the foam while cooking the meat. If you missed, and the broth boiled, and the foam settled in ugly flakes, cool and strain the finished broth.
• Buckwheat groats 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 thus diversify it.
• If you want a more dietary version of buckwheat soup, then put a whole onion in the soup, and discard it after making the soup. Do not fry the carrots either, but add grated raw. Replace fatty meat with chicken breast or turkey fillet.
• When cooking buckwheat soup, remember that it greatly increases in volume during cooking. Respect the proportions.
• Buckwheat is cooked faster. We add it 10 minutes before the end of cooking.

Buckwheat soup video recipe

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

Calorie content: Not specified
Cooking time: Not indicated

With the onset of cold weather, light summer soups fade into the background, and instead of them, hearty, warming, thick soups appear on the menu. The main ingredient in winter soups is meat: beef, veal, pork or chicken. You can add any vegetables, cereals, pasta to the meat, make dumplings, thicken the soup with an egg or fry vegetables.
Buckwheat soup with meat is a primordially Russian dish. Everything in it is extremely simple, without any culinary delights, but, nevertheless, the most delicious and very hearty soup is obtained from the most affordable products. In a thick, rich meat broth, first boil the potatoes properly and then add buckwheat, carrots and onions to it. Before laying, vegetables can be lightly fried in oil or put in soup without frying. Add tomatoes, tomato sauce or not - it's up to you. It is advisable to season the soup with crushed garlic, lavrushka and pepper at the end of cooking.

Ingredients:

- meat broth - 2 liters;
- potatoes - 3 tubers;
- buckwheat (dry) - 2-3 tbsp. l. with a small slide;
- carrots - 1 large;
- onions - 2-3 pieces;
- bay leaf - 1 leaf;
- ground black pepper or peas - to taste;
- garlic - 1-2 cloves;
- salt - to taste;
- vegetable oil or lard - 1-2 tbsp. l;
- any greens, rye bread - for serving.

Recipe with photo step by step:

For broth, it is better to take meat with bone or rib tape. Cut the meat into pieces, cover with cold water, add salt immediately and put on high heat. When boiling, reduce the fire to a minimum, remove the rising foam with a slotted spoon. After all the foam has been removed, cover the pan with a lid and cook the broth with a gentle bubbling until the meat is tender (cooking time depends on the type of meat). Cool the finished broth, remove the meat, strain the broth through a fine sieve and pour into a small saucepan.

When the meat is almost done, start preparing the vegetables. Wash and peel all vegetables. Pour the potatoes with cold water before slicing so that the tubers do not dry out and darken. Cut the carrots into cubes or cubes, slices.

Chop the onions as you like. Onions are usually added to buckwheat soup with meat more than to others - buckwheat with onions goes very well.

Put a saucepan with broth on medium heat. Cut the potatoes into strips or cubes.

Dip the potatoes into the boiled broth. Wait until it boils again, turn the fire to the desired intensity. Cover and cook the potatoes until cooked through. The better it boils, the richer the taste of the finished soup will be.

While the potatoes are boiling, fry the vegetables. In butter or melted lard, sauté onions and carrots until soft. Add tomatoes, cut into small cubes (or grated, you can add tomato sauce). Fry until the tomato liquid evaporates.

Sort the buckwheat, remove the "nigella". Rinse the buckwheat in cold water. Add cereals to the finished potatoes, cook for another 5-7 minutes until the buckwheat is half cooked.

Add grilled vegetables to the buckwheat soup. Stir, bring the soup to a boil. Boil buckwheat under the lid until cooked. If you want the grains not to boil too much, fry the buckwheat in a dry frying pan or cook the soup until the cereal is half cooked (then, when the soup is infused, it will come to readiness).

Before removing the soup from the heat, season it with ground black pepper, grated garlic and lavrushka.

Cover the finished buckwheat soup with meat with a lid, leave to infuse on the stove for 10 minutes. Pour into plates, put a piece of meat in each and serve soup with herbs and rye bread.




Bon Appetit!
Author - Elena Litvinenko (Sangina)

Buckwheat soup is undeservedly a rare guest on the tables. However, it can serve as an alternative for bored first courses. The soup will diversify the menu and tidy up the figure after a long winter.

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

Buckwheat is rich in carbohydrates and will give you a feeling of fullness for a long time. Suitable in the morning or for lunch. It is better not to eat soup for dinner. It will be difficult for the body to cope with carbohydrates in the evening, and instead of a "slimming" effect, the opposite may turn out.

This uncomplicated, but very tasty dish will conquer the whole family. Satisfy 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:

1. Rinse the meat (any part of the chicken), put in a saucepan and cover with cold water.
2. Bring to a boil over high heat. Reduce, add lavrushka and pepper. Cook for 30-40 minutes.
3. Peel and wash the potatoes. Cut into bars or cubes as you like.
4. Peel the onion, wash and chop finely.
5. Peel and grate the carrots.
6. Heat the oil in a skillet and fry the carrots and onions until they are golden brown.
7. Wash buckwheat in cool water and dry in a dry frying pan.
8. Remove the meat from the broth, cool and cut into pieces.
9. Add chopped potatoes, onions and carrots to the stockpot. Cook for 5-10 minutes.
10. Pour the buckwheat into a saucepan and cook for 15 minutes, until the buckwheat is cooked. Add salt and pepper.

Buckwheat soup with chicken broth with egg

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

1. Bring the chicken stock to a boil.
2. Prepare the potatoes: peel, wash and chop. Pour into boiling broth.
3. Rinse buckwheat in cold water and pour into broth. Cook with potatoes for 15 minutes.
4. Chop the onion finely and fry in oil until transparent.
5. Grate the washed and peeled carrots and add to the onions. Cook until the carrots are tender.
6. Add the fried vegetables to the soup. Add spices and cook until food is done.
7. Boil eggs, cut into cubes and add to prepared soup.

Buckwheat soup with beef

Buckwheat soup with meat will take a little more time from you 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:

1. Wash the meat, remove the tendons and films. Cut into small pieces. Pour in water and boil over low heat.
2. Peel the potatoes, rinse, cut into pieces and pour into the broth when the meat is almost ready.
3. Finely chop the peeled onion. Grate the carrots. Fry everything together in butter.
4. Place vegetables in a saucepan. Then send the washed buckwheat.
5. Cook the soup until tender. Add chopped parsley and spices a couple of minutes until tender.
6. Remove the saucepan from the heat and let stand.
7. Serve the sour cream soup.

Diet 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 will not be worse.