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 that helps 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 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 leaf.

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.

Everyone knows about the beneficial properties of buckwheat, but we are still used to eating it as a side dish. Meanwhile, there is a very tasty and original buckwheat soup without meat, the recipe for which we will study today.

Buckwheat soup recipe without meat

Let's start with the fact that when cooking soup, the first thing that gets into the pan is the one that takes the longest to cook - usually meat or bones. In our case, the recipe for buckwheat soup without meat does not imply either one or the other, so we omit this point.

• Pour a couple of liters of water into the pan, put it on fire and add a bay leaf.
• Let's move on to potatoes. We clean it well, cut it into cubes and put it in the broth.
• Now - carrots. It is best to grate it on a coarse grater and lightly fry it in vegetable oil, and then place it in a pan with potatoes. Many people, imagining buckwheat soup, think that it is a rather dull-looking dish, but this is far from the case. If you look on the Internet for buckwheat soup without meat, a recipe with a photo, you will see that the soup looks quite bright and attractive in appearance - precisely thanks to the bright carrot color. Therefore, you don’t have to skimp on carrots.
• Add the most important ingredient to the meatless buckwheat soup - buckwheat. For the recipe for buckwheat soup without meat, we need good, high-quality buckwheat core. We rinse it thoroughly, drain the muddy water and only then add it to our soup.

1. Shortly before the end of cooking, you can add a couple of cloves of chopped garlic.
2. Before serving, the soup is decorated with chopped herbs.
3. And the homemade garlic croutons made from black bread, which are sprinkled on the finished dish, will add a special piquancy to the buckwheat soup without meat.

Few people think that such soups should be present in the diet regularly. They are nutritious, easily digestible, have a huge number of different microelements and can put even the most neglected digestive system in order.

Therefore, such soups are useful for children, adults, the elderly, and those who do hard intellectual or physical work every day. Well, for lovely ladies there is a nice bonus - this soup is great for weight loss.

Read also interesting topics:

Step-by-step recipes for preparing delicious buckwheat soup without meat with vegetables, mushrooms, cheese

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

1 gr.

0 gr.

Carbohydrates

40 kcal.

Option 1. Classic recipe for buckwheat soup without meat

Buckwheat soup without meat is simple, tasty and satisfying. Cook the dish in vegetable broth. Fresh vegetables are placed whole in a pan of water and boiled until tender. Then it is filtered and used to prepare first courses.

Ingredients

• half stack buckwheat;
• spring water;
• three potatoes;
• 50 ml concentrated vegetable broth;
• bulb;
• small sweet pepper;
• carrot;
• 75 g dried shallots;
• garlic - two slices.

Step-by-step recipe for buckwheat soup without meat

Peel the potatoes. Wash it and cut it into bars. Place in a saucepan. Rinse the buckwheat groats, stirring, under running water. Send to potatoes. Pour in concentrated vegetable broth and spring water.

Place the dishes with the contents on the stove and turn on low heat. Peel and peel vegetables. Remove the pepper from the stalk and core with seeds. Chop sweet peppers, garlic, onions and carrots into strips.

Sauté vegetables in hot oil until light golden brown. Place the roast into a saucepan with boiling contents. Cook for another two minutes. Season with pepper and salt to taste. Remove from heat, add finely chopped herbs to the soup, cover with a lid and let it brew.

Be sure to sort the buckwheat groats to remove debris and damaged grains. Then the buckwheat must be thoroughly washed. The soup will be tastier if you heat the grains in a hot frying pan.

Option 2. Quick recipe for buckwheat soup without meat in a slow cooker

Soup in a slow cooker turns out rich and aromatic. The device allows the housewife to go about her business while the dish is being prepared. In addition, you can lay down the ingredients in the morning, run the “delayed start” program and enjoy hot soup at lunch.

Ingredients

• stack buckwheat;
• 25 g dried parsley;
• onions and carrots - one root vegetable each;
• 20 ml lean oil;
• two potatoes;
• one and a half liters of spring water;
• two bay leaves.

How to quickly cook buckwheat soup without meat

Remove the skins from the onions and carrots. Wash the vegetables and chop finely.

Start the device in the “baking” mode. Pour vegetable oil into the pan, heat it well and add carrots and onions. Fry, stirring regularly, for ten minutes.

Cut the skins off the potatoes. Wash the vegetable under running water and chop into short pieces. Place it in the pan of the device, stir, close the lid and cook for another ten minutes.

Open the lid and season the contents with dried parsley, pepper or salt. Place bay leaf. Pour in purified water or broth. Rinse the buckwheat thoroughly by placing it in a sieve. Switch the device to “soup” mode. Set the time to 60 minutes.

When frying vegetables, be sure to open the lid from time to time and stir them so that the frying does not burn. Do not cut the potatoes too finely, otherwise they will fall apart within an hour and the soup will turn into porridge.

Option 3. Buckwheat soup without meat with vegetables

Buckwheat soup with vegetables turns out to be very tasty, incredibly healthy and low-calorie, which is important for those who are watching their weight and are forced to stick to a diet.

Ingredients

• 2 liters 500 ml of purified water;
• 20 g parsley;
• 400 g potatoes;
• ground red pepper;
• 30 ml sunflower oils;
• three bay leaves;
• 80 g carrots;
• 130 g buckwheat;
• 130 g onions;
• 60 g sweet pepper;
• 90 g tomatoes.

How to cook

Place buckwheat in a sieve and rinse under running water, stirring with a spoon. Place the buckwheat in a saucepan, add purified water and place on the stove. Bring to a boil, reduce heat to low. Cook for seven minutes.

Peel the onion. Peel potatoes and carrots. Finely chop the onions. Grind the carrots. Cut the potatoes into cups.

Place the potatoes in the broth with buckwheat and cook for ten minutes. Sauté onions and carrots in vegetable oil until soft. Transfer the roast into the soup. Remove the core and stem from the sweet pepper. Clean out the seeds. Wash the tomatoes, cut out the places where the stalk attaches. Chop the vegetables and add them to the pan. After ten minutes, remove from heat, cover with a lid and leave for 15 minutes. Serve the soup, adding finely chopped herbs.

You can add absolutely any vegetables to your taste. This soup can be served during fasting. The dish will also appeal to vegetarians.

Option 4. Buckwheat soup without meat with mushrooms

The soup according to this recipe is thick and incredibly flavorful. The dish is suitable for fasting or fasting days. Thanks to mushrooms, the soup will be hearty and tasty.

Ingredients

• 60 g buckwheat;
• vegetable oil;
• four potatoes;
• two liters of filtered water;
• bulb;
• 100 g champignons;
• carrot - one root vegetable.

Step by step recipe

Wash the peeled potatoes under running water and cut into pieces. Place the vegetable in the pan.

Place buckwheat in a sieve and keep under running water. Stir until the buckwheat is clean. Send to potatoes. Pour boiling water over everything and place on the stove. Cook for about five minutes.

Rinse the peeled onions and finely chop them. Peel the carrots, wash and chop using a food processor or grater. Peel, wash and cut the mushrooms into thin slices. Sauté vegetables and mushrooms in vegetable oil until lightly browned. Transfer the roast to the boiling soup and cook for another five minutes. Season with spices and salt. Remove from heat and let sit for 15 minutes.

Serve the soup with garlic croutons or croutons. Mushrooms can be any: champignons, wild mushrooms or oyster mushrooms. Can be used fresh, dried, pickled or frozen.

Option 5. Creamy buckwheat soup without meat

Vegetable soup with buckwheat is a hearty, healthy and very tasty dish. Processed cheese will add a pleasant creamy taste to it. Nutmeg will further reveal the aroma.

Ingredients

• 70 g buckwheat;
• 50 g frozen green peas;
• 100 g broccoli;
• a pinch of lemon black pepper and nutmeg;
• carrot;
• 20 ml vegetable oil;
• bulb;
• liter of broth;
• a third of zucchini;
• clove of garlic;
• 150 g processed cheese.

How to cook

Wash a third of the young zucchini and grate it on a grater with large sections. Peel the carrots and chop in the same way as the zucchini. Remove the skin from the onion and chop it.

Place the prepared vegetables in a saucepan with a thick bottom. Pour in the oil. Fry lightly, stirring occasionally. Clean your teeth and finely chop them.

Place the zucchini and garlic into the pan. Continue frying. Break the broccoli into small pieces. Add the cabbage to the pan along with the green peas. Heat the buckwheat in a hot dry frying pan. Add cereal to vegetables. Season everything with spices. Place the processed cheese from the box here.

Fill the contents with broth. Stir until the cheese melts. Place over medium heat, cover with a lid and cook from the moment of boiling for 15 minutes.

Green peas and broccoli can be either fresh or frozen. You can cook the soup using purified water or meat broth. If you are using processed cheese in bricks, grate it before adding it to the soup.

Buckwheat is a very healthy product. But most often we use it as a side dish, forgetting that this tasty cereal can become the basis for a hearty soup. Preparing buckwheat soup without meat is as easy as shelling pears, and this recipe is very relevant for the period of Lent. The set of ingredients is quite traditional, and the taste of buckwheat soup will delight you with its novelty. The recipe below does not contain onions, but you can skip them and fry them in a frying pan along with carrots. Well, in addition to soup, during Lent you can always feed your family buckwheat porridge with vegetables.

• buckwheat – 1 glass;
• medium-sized potatoes – 2-3 pcs.;
• carrots (small) – 2 pcs.;
• sunflower (or olive) oil – 30 ml;
• garlic – 1 clove;
• bay leaf – 1 pc.;
• salt, ground pepper - to taste;
• fresh or dried greens.

Step-by-step recipe for lean buckwheat soup without meat

The preparation of any dish begins with the longest-lasting ingredient. Meat soups, as a rule, begin to be prepared by boiling the meat broth, and only then add the remaining ingredients. Since our soup today is a lean dish, that is, it does not contain fats and proteins of animal origin (but contains many other tasty and healthy things), we will skip this step and go straight to point number two. Let’s prepare the dishes in which we will prepare the buckwheat soup, fill it with drinking water (2 l) and put it on fire. Already at this stage, you can add bay leaves to the water.

Carrots, like potatoes, are present in all first courses (with rare exceptions), so we peel them, wash them and grate them coarsely. Fry in a frying pan with the addition of a small amount of vegetable oil, then add it to the soup along with the oil in which it was fried. This culinary trick allows you to give the vegetable broth a rich yellow color, so the soup will look much more appetizing.

We wash the buckwheat in water once or twice, depending on its condition.

Drain the cloudy water. Add the washed buckwheat to the soup and cook the dish until fully cooked.

Pass a clove of garlic through a garlic press and season the soup with it. We also salt and pepper it to taste.

Before the end of cooking (about a couple of minutes before turning off the heat), season the soup with herbs and serve hot.

beautyhalf.ru

Buckwheat soup without meat

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.

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.

vkys.info

Buckwheat soup without meat

Buckwheat soup without meat

Buckwheat soup without meat- a simple first course that will especially appeal to those who love lean and light soups. Despite the fact that there is no meat in the dish, it turns out very tasty. This soup is perfect for children and the elderly. Try it!

Cut the peeled potatoes into cubes and place them in the pan in which we will cook the soup.

Rinse the buckwheat and add to the pan with the potatoes.

Pour water over potatoes and buckwheat and put on fire. Bring everything to a boil, remove the foam, add salt to taste. Boil potatoes and cereal for 25 minutes. Peel the onions and carrots, cut the onions into pieces, the carrots into strips or thin slices, fry in vegetable oil, stirring occasionally, until the vegetables are soft.

When the potatoes and buckwheat are ready, add the onions and carrots to the pan. Also add spices and seasoning, bay leaf. Bring to a boil, then reduce the heat and simmer the soup over low heat for 5-7 minutes.

Very tasty buckwheat soup, prepared without adding meat, pour into bowls, sprinkle with chopped herbs and serve hot.

Enjoy your meal!

rutxt.ru

Buckwheat soup without meat

Ingredients

Step-by-step recipe for making buckwheat soup without meat with photos

The onion needs to be chopped.

Grate the carrots.

Now you need to put a pan of water on the fire and let it boil.

Fry the onions and carrots, add the fried vegetables to the dish, add salt, pepper, sour cream, season with chopped fresh herbs and turn off the heat. That's all, delicious buckwheat soup without meat is ready!

Video recipe Buckwheat soup without meat

How to make buckwheat soup without meat

Soup with buckwheat is not only tasty, but also healthy, and now we will tell you how to prepare buckwheat soup without meat according to a different recipe!

bigpovar.com

How to make delicious buckwheat soup without meat

A real, authentic, Russian recipe for buckwheat soup has been passed down from generation to generation. The generation of our great-grandmothers simmered it in a cast-iron pot in the stove, removing it with a grabber. The aroma spread throughout the house. Of course, meat was added to it. In the diet of the last century, meat was an indispensable ingredient for energy. Today, physical labor fades into the background, so the recipe for buckwheat soup can be prepared without it.

Buckwheat itself is rich in many useful microelements and vitamins. In addition, it is an irreplaceable source of energy. We often use it as an addition to any dish, as a side dish. Don't forget that healthy cereals can be a substitute for potatoes or noodles in soup.

A very tasty buckwheat soup without adding meat is suitable for vegetarians and as a lunch during Lent. It's quite simple to prepare. Let's get started.

For the soup you will need:

Recipe for buckwheat soup without meat, with photo

First, pour cold water into the pan. Let's deal with ingredients that require a long cooking time. These are potatoes and carrots.

Wash the vegetables thoroughly under running water. We remove the peel from them.

Grate the carrots on a coarse grater. Pour sunflower oil into the frying pan. When the surface is hot, add the carrots. Bring until golden brown.

Advice: Lightly poached carrots will give the broth a bright orange color.

Pour buckwheat into a deep container.

Advice: The cereal will double in size after boiling. Keep this in mind when using a small saucepan.

We rinse several times: pour water, shake, drain. We do this until the water becomes completely clear. Place in a saucepan and cook for 15 minutes until tender. For taste, add spices, bay leaf, ground pepper, salt.

Peel the garlic. Finely chop or pass through a garlic press. Add to soup.

We wash the greens. Use a towel to remove excess liquid. Finely chop. When the soup is ready, sprinkle fresh herbs on top.

So, buckwheat soup without meat is ready.

Cook with us:

Just as garlic donuts are an indispensable addition to borscht, our soup goes with black bread croutons with garlic. Let's cook them.

Brown bread toasts

Rye bread crackers are an excellent appetizer for soup. Of course, you can use store-bought ones, but having prepared them yourself, you will probably know what they are made of and they will turn out much tastier.

In preparation, you can use both black and white bread. The taste will be special and unique in each case. Cut the bread into slices at least thick 1cm. Next, cut each into strips 1-2cm.

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

Subtleties of cooking

Soups and borscht are usually consumed at lunchtime. They can be vegetable, with the addition of rice, barley, pasta, etc. And those who really love buckwheat can treat themselves to a plate of delicious buckwheat soup. Moreover, even it can have different 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 healthiest cereals - after all, it is not for nothing that it is with it that children are often introduced to solid food; it is recommended as the basis of the diet for older people, and it is this cereal that perfectly restores strength after illness and helps the body get stronger. It contains a small proportion of carbohydrates and, importantly, absolutely no gluten - gluten, and at the same time it is rich in unique proteins, fiber and iron. Plus, buckwheat has an amazing taste, thanks to which it goes well with various foods: meat, fish, vegetables, milk and sugar.

Before cooking buckwheat soup, you just need to rinse and sort the grains - 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 least cooking time - from 30 to 40 minutes, but if you prefer beef, then it will need a much longer period of time;
• lean soup with the addition of champignons is the fastest - washed, peeled and chopped mushrooms are usually fried with carrots and onions and added to the soup along with them;
• As for how long to cook buckwheat in soup, it all depends on what kind of grain 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 chives, it boils faster, and therefore 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. This dish is very well and easily digestible, leaving behind neither a feeling of heaviness in the stomach nor any other unpleasant sensations. At the same time, it cooks relatively quickly and simply, so that, with a minimum of effort and time, you can prepare a hearty and nutritious lunch.

Let's prepare the ingredients:

• chicken - half a kilo;
• buckwheat – 140-150 g;
• potatoes - five pcs.;
• carrots - medium root;
• onions - a couple 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 this soup, you can use both meat on the bone and fillet. But if you want a more tender soup, then it’s better to choose the latter option!

Pour water into a saucepan, add the prepared meat, one peeled whole onion, and let it boil. Remove the foam, reduce the gas supply to slightly less than medium and cook the broth for 35-40 minutes. Cooking the sirloin will take less time.

On a note! A whole onion, dropped at the beginning of cooking, will help make the broth clear!

While the broth is cooking, we prepare the vegetables. Peel the carrots and grate them. We remove the remaining onion from the husk and finely chop it. Peel the potatoes, wash them and cut them into arbitrary pieces.

When the broth is ready, add potatoes to it. While the water is boiling, 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. Place the finished roast into the soup about ten minutes after the buckwheat. We bring it to taste with salt, add a little ground 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 that we put in at the very beginning, and cover the pan with a lid. Serve the buckwheat soup after a quarter of an hour, garnished with herbs.

Mushroom soup

Buckwheat soup can be prepared with any type of mushroom: chanterelles, porcini mushrooms, oyster mushrooms, etc. In this case, the mushrooms can be either fresh or dried. Today we offer to cook soup with champignons. It's fast and very tasty.

So, for this dish you will need:

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

Cooking process

In this case, preparing the soup begins with processing the vegetables. We peel the onion 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. Place in a frying pan with the onions and carrots and fry for about three more minutes, stirring constantly.

Place a saucepan on the stove, pour in 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, wash them and cut them into medium cubes. Dip it together with buckwheat into boiling water. Add bay leaves and salt to taste. Cover the pan with a lid and cook everything for about 10 minutes - the potatoes should be almost completely cooked.

Now add the fried vegetables with mushrooms, finely chopped garlic and pepper. Cook for about 5 minutes, remove from the stove, add chopped herbs and leave on the table, covered, for 10 minutes. Place 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 use this recipe for use in your diet; it will also be an excellent option for a light lunch in the heat, when you don’t want to eat anything particularly filling. In a word, remember, write down and prepare!

To prepare this soup you will need:

• buckwheat – half a glass;
• potatoes - a couple of large tubers;
• fat or oil - 2 tablespoons;
• one onion;
• carrots - medium root;
• bell pepper pod;
• spices;
• fresh greens.

Cooking process

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

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

While the vegetables and grains are ready, start frying. Peel the carrots and chop them on a grater, peel the onion and chop into small cubes. Pour vegetable oil into a frying pan and fry the prepared vegetables until golden brown. If you want to prepare a strict dietary buckwheat soup, then you do not need to fry the onions and carrots - add the vegetables to the soup immediately after chopping.

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

Buckwheat soup for kids

This buckwheat soup is perfect for a child who has just turned 1 year old. But the preparation of this dish and the selection of ingredients must be taken very seriously. Pay special attention to the expiration dates, not only of meat, but also of cereals. Vegetables must also be fresh, without damage or signs of 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 thoroughly wash the meat, remove all fat and skin and cut into small pieces. Pour water into a saucepan, place 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. Place the meat in the pan and bring to a boil again.

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

Important! If you are preparing this soup only for a child, then try to calculate the number of ingredients so that you get one serving. Babies must be fed exclusively freshly prepared food every day!

Milk buckwheat soup

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