Thick buckwheat soup with meat. Buckwheat soup with potatoes (with meat or lean)

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 a soup will not be superfluous in your diet if you cook it at least once a week.

Buckwheat soup without meat is an excellent option for a diet

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 the pan, put the prepared meat, one peeled whole onion in it, 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 indicated 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 carrots and onions to the soup, add 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. 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, 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.

We present to your attention the simplest and most versatile recipe for soup with buckwheat and potatoes. The dish can be made with meat, or a lean version with water only. Cooking time depends on the chosen meat (chicken, pork or beef is suitable), the whole process will take at least 45-50 minutes.

Ingredients:

• meat broth or plain water – 3 liters;
• buckwheat – a third of a glass;
• potatoes – 3 pieces (medium);
• carrots – 1 piece;
• onions – 1 piece;
• vegetable oil (for frying) – 1 tablespoon;
• salt, pepper, bay leaf, other seasonings and spices - to taste.

Buckwheat and potato soup recipe

1. Prepare meat broth. If you need a lean soup, just put a pot of water on the stove.

2. Cut the peeled potatoes into cubes and add to boiling water (broth). In the case of broth, first remove the meat.

3. Sort and rinse the buckwheat, add to the pan after the water and potatoes boil. Reduce the heat to a minimum so that the potatoes and buckwheat do not boil completely. Add spices. Divide the meat from the broth into small pieces, then add to the buckwheat soup.

4. Peel the onions and carrots, cut into small pieces, fry in a frying pan with vegetable oil until the onions are browned.

5. Add the roasted vegetables to the pan with the soup. Mix.

6. Cook for 15-20 minutes over low heat with the lid slightly open until the cereal and potatoes are ready, stir occasionally. At the end of cooking, add salt to taste.

7. Remove the finished buckwheat soup with potatoes from the stove, cover with a lid and leave for 10-15 minutes before serving.

Buckwheat soup is a fairly simple and versatile dish. Suitable for almost everyone, has no contraindications (continuous benefits). It can be eaten even with various diets. Therefore, it would be a good idea to cook it at least once a week. The article presents several recipes for its preparation, which can diversify your diet.

Buckwheat soup - a healthy and tasty dish

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

To prepare it we will need:

• meat - about half a kilogram;
• potatoes - five medium-sized pieces;
• 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 preparing the soup by boiling the meat. It will be cooked depending on what you use (beef, pork or chicken).

While it's cooking, prepare the other ingredients. Sort the buckwheat thoroughly and heat it in a frying pan. Don't add oil. This way, the buckwheat will become more fragrant.

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

Now do the frying. Pour oil into a frying pan, add the onion, and after a few minutes the carrots. Everything should be fried until golden brown.

Once the meat is ready, you can throw the potatoes into the pan. After the broth with potatoes and meat boils, add the prepared buckwheat to it. Everything needs to be boiled for about ten minutes.

After this, the soup should be salted and fried. Boil the soup until done. When the soup is ready, add pepper to taste, a couple of bay leaves, and squeeze out the garlic. Let everything boil again and turn off the heat.

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

Bon appetit!

How to cook buckwheat soup with chicken: recipe

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

To prepare 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. Grind the chicken fillet in a meat grinder, add salt and seasonings to taste. Make meatballs.

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

Now place all the vegetables (celery, carrots, onions) in a frying pan with vegetable oil. Let them simmer for about five minutes, but not brown.

Place a pot of water on the fire. While the water is boiling, sort out and rinse the buckwheat thoroughly, and also peel and cut the potatoes into cubes.

First add potatoes to boiling water. After the water boils, add buckwheat to the pan.

Wait until it boils again and add the remaining ingredients to the water: carrots, 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 for salt and, if necessary, add salt. You can also add seasonings to taste. Turn off the heat, the soup is ready. Ladle the soup into bowls.

Bon appetit!

Buckwheat soup with beef: recipe with photo

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

To prepare it we need:

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

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

Let's start cooking by frying. Peel the carrots and onions, then cut them into fine cubes. Take a frying pan and fry everything in olive oil.

At this stage, it would be a good idea to add salt and pepper to the roast.

Now we take the meat (already prepared, so make sure to boil it in advance).

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

Now take the prepared saucepan, put buckwheat and diced potatoes in it.

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

When the potatoes and buckwheat are cooked, add fried meat and vegetables to the pan with the soup.

Everything needs to be salted and bay leaf added.

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

That's it, buckwheat soup with beef is ready. You can pour into plates and serve.

Bon appetit!

Calories: Not specified
Cooking time: Not indicated

With the onset of cold weather, light summer soups fade into the background, and instead, 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 eggs or fry vegetables.
Buckwheat soup with meat is a traditional Russian dish. Everything about it is extremely simple, without any culinary delights, but, nevertheless, from the most affordable products you get a delicious and very satisfying soup. In a thick, rich meat broth, first boil the potatoes thoroughly and then add buckwheat, carrots and onions to it. Before adding, vegetables can be lightly fried in oil or placed in soup without frying. Whether you add tomatoes or tomato sauce or not is up to you. It is advisable to season the soup with crushed garlic, bay leaf 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 pcs;
- 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 photos step by step:

For meat broth, it is better to use meat with bones or rib strip. Cut the meat into pieces, add cold water, immediately add salt and put on high heat. When boiling, reduce the heat to minimum and skim off the rising foam with a slotted spoon. After all the foam has been removed, cover the pan with a lid and cook the broth while gently bubbling until the meat is cooked (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 ready, start preparing the vegetables. Wash and peel all vegetables. Pour cold water over the potatoes before slicing to prevent the tubers from drying out and darkening. Cut the carrots into cubes or slices.

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

Place the pan with the broth over medium heat. Cut the potatoes into strips or cubes.

Place the potatoes into the boiling broth. Wait until it boils again, turn the heat to the desired intensity. Cover with a lid and cook the potatoes until fully cooked. The better it boils, the richer the taste of the finished soup will be.

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

Sort the buckwheat, remove the black spots. Rinse the buckwheat in cold water. Add the cereal to the prepared potatoes, cook for another 5-7 minutes until the buckwheat is half cooked.

Add fried vegetables to the buckwheat soup. Stir and bring the soup to a boil. Cook covered until the buckwheat is ready. If you want the grains not to boil too much, fry the buckwheat in a dry frying pan or cook the soup until the grains are half-cooked (then, when the soup is steeped, it will become ready).

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

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




Bon appetit!
Author - Elena Litvinenko (Sangina)