Delicious buckwheat soup - recipe with step-by-step photos. How to cook a delicious and satisfying buckwheat soup

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.

Classic recipe

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

Soup from a multicooker has a simmered flavor that is reminiscent of dishes from 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:

Boil the chicken until soft.
Remove from the pan, cool, and separate into fibers.
Place the cereal into the broth.
When the buckwheat is almost ready, add the overcooking: carrots, onions, tomato paste.
Place potato tubers cut into cubes.
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.

Cut the meat into pieces and fry in a dry frying pan.
Fill with cold water.
Pour in the buckwheat.
Cook the cereal and meat at the same time.
Add potatoes, fried onions, carrots.
Cook until the vegetables are ready.
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:

Cut the beef into 5 cm pieces.
Boil it in water.
Place with a slotted spoon and cool.
Put buckwheat into the broth.
Cook until soft.
Add diced potatoes and overcooked carrots.
Cook over low heat until done.
Place the beef into the finished soup.
Let's mix.
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.

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

Dry mushrooms are soaked.
Cut into thin strips.
Place buckwheat and mushrooms into boiling water at the same time.
Boil over low heat for 10 minutes.
Add whole potato tubers.
Add carrots and onions fried in vegetable oil.
Cook until the potatoes are soft.
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.

Description

Buckwheat soup with meat- a traditionally Russian first hot dish. In Russian cuisine, the culture of hot soups is very diverse. This is why it is sometimes so difficult for us to imagine that soup can and should be served cold. Or rather, the fact that this dish will still be considered a soup.

We will prepare this dish in a classic and simple way. For the broth we will use beef on the bone. The meat will boil and become very tender; we will also add it to the soup.

A step-by-step recipe for preparing this dish with photos can be found below. From it you will learn how to prepare buckwheat soup at home. The interesting thing is that during the cooking process we will not use a frying pan or frying. We will even boil onions and carrots, not fry them. So the soup with buckwheat and meat will be as low-calorie as possible, but very tasty and thick. To give a richer taste, you can add your favorite spices, herbs or vegetables.

Let's start cooking.

Ingredients

(2 l)
(500 g)
(2 pcs.)
(1 PC.)
(1/2 tbsp.)
(taste)

Cooking steps

Traditionally, any broth is prepared with meat on the bone. Only then does it become rich and acquire the necessary taste qualities. We will use beef, so put it on the bottom of the pan and fill it with cold water.

Cook the broth for about 60 minutes, periodically skim off any foam that forms, salt to taste. After this, remove the meat and strain the broth through a sieve.

Wash and peel the potatoes, cut them into medium-sized cubes.

Peel and chop the onion a little smaller than the potatoes.

We wash the carrots, peel them and grate them on a coarse grater.

Place the clear broth on the fire and bring to a boil. Place the chopped vegetables into the pan.

Following the vegetables, pour buckwheat into the pan. It will take about 15 minutes to prepare.

Separate the cooked meat from the bone and cut into small pieces. Place the meat in the pan, mix the ingredients, and add salt to taste. Turn off the heat, cover the pan with a lid and let the soup brew for 5-10 minutes.

We serve the dish, decorate with fresh chopped herbs and serve buckwheat soup with meat to the table.

Bon appetit!

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!

Buckwheat soup healthy and tasty. In the recipe for buckwheat soup, the central place is, of course, given to buckwheat. Buckwheat is one of the few crops that are still not amenable to genetic modification. Scientists have not yet learned how to modify buckwheat, and this is very good. I think many people know that the benefits of buckwheat for humans are enormous. Regular consumption of buckwheat reduces the risk of heart disease and metabolic diseases.

Buckwheat soup is a tasty, satisfying and aromatic first course. It can be cooked with or without meat. You can use absolutely any meat for buckwheat soup. For those who like a cool and rich soup, it is better to take pork or beef. At the same time, be sure to eat it with fat and even better on the bone. And for lovers of a more dietary and light buckwheat soup, the best choice, of course, would be chicken fillet.

Ingredients for buckwheat soup

For a 3-4 liter pan:
Meat (pork) – 400-500g
Onions – 2 pcs.
Buckwheat – 0.5 tbsp.
Carrots – 1 pc.
Potatoes – 4-5 pcs.
Dill – 1 bunch (not big)
Salt, spices - to taste

Cooking time: 1 hour 15 minutes.

Buckwheat soup recipe

Let's prepare the broth for buckwheat soup. The recipe is simple. Rinse the meat under cold water, add water and bring to a boil. Then rinse again under cold water, add new water, bring to a boil and cook over low heat at a low simmer.
Add a small onion to the pan with meat. After preparing the buckwheat soup, you will need to remove the entire onion from the pan. Since she has already given all her beneficial properties to the soup, her mission in this recipe is completed.
Peel and cut carrots and potatoes. Carrots for buckwheat soup can be grated. Or cut into slices or cubes as desired. Also cut the potatoes into small pieces.
So, the meat broth has been cooking for 40-50 minutes. Now add chopped vegetables to it: carrots and potatoes. Bring to a boil and continue cooking. Cook for another 20-30 minutes and you can add buckwheat.
Pour buckwheat into a saucepan and rinse with warm water, shaking by hand. This is necessary so that all the husks rise to the surface of the water and then they can be easily washed off. Then add water again and shake. This way we remove the husks and other debris that is found in buckwheat.
Now add buckwheat to our meat broth with vegetables. Cook over low heat for another 25 minutes. Then add salt and spices. After 5 minutes, you can remove our soup from the heat.

Buckwheat soup is ready! Bon appetit!

Buckwheat soup

Buckwheat soup is the taste of childhood! Fragrant, rich, incomparable buckwheat soup according to our family recipe

In my childhood, buckwheat soup was prepared quite often. It was always so appetizing and fragrant that it caused an uncontrollable appetite while still bubbling in the pan! I really liked the smell of roasted buckwheat. They made soup with buckwheat and chicken, beef and any other meat, even lean.

Ingredients for buckwheat soup (for about 16 servings):

Beef on the bone – 400 g (2-3 ribs)
Potatoes – 500 g (4-5 pcs)
Leek - 1 piece
Carrots – 150 g (1 piece)
Sweet pepper – 180 g (1 piece)
Buckwheat – 100 g (0.5 cups)
Vegetable oil – 3 tbsp.
Greens - to taste
Salt, spices - to taste

For the broth:

Onion - 1 piece
Carrots - 1 pc.
Garlic - 3-4 cloves
Greens or green stems - 1 bunch
Bay leaf - 2-3 pcs.

The quantity of products is indicated for a 4 liter pan.

If you want to cook buckwheat soup with chicken, then it is better to use chicken legs for the soup, removing the skin from them. You can also add celery root, parsley, black peppercorns and any other spices that you like to the broth.

It is better to take multi-colored peppers for soup, half of each color, and it is advisable not to replace leeks with onions. This is my little secret: bright, juicy vegetables turn an ordinary everyday soup into an interesting dish.

Advice: If you bought buckwheat that was not fried, but light and without an aromatic smell, heat it a little in a dry frying pan.

Buckwheat soup - recipe with step-by-step preparation:

Now I’m telling you how to prepare buckwheat soup according to my recipe.
First, cook the broth. The better your broth, the tastier the buckwheat soup will be.
Fill the meat with cold water, put it on the stove and bring to a boil.
When the water boils, foam appears. Reduce the heat to low, skim off the foam, cover with a lid and cook for 15-20 minutes over low heat.
Drain the water, pour in clean water, add peeled vegetables, spices and bring to a boil.
Cook the broth over low heat, covered, for about 2 hours if the soup is made with beef. If you cook buckwheat soup with chicken, 40-60 minutes is enough.
While the broth is cooking, let's take care of the rest of the ingredients. We clean and cut the vegetables: potatoes - into cubes, carrots and peppers - into small cubes, chop the onion, wash the buckwheat.
Place onions, carrots and peppers in a saucepan and lightly fry in vegetable oil.
It is important to fry the vegetables only lightly so that they acquire a delicious smell, but not to fry too much.
When the broth is cooked (check the readiness of the meat), remove the meat and leave to cool. We remove the vegetables from the broth and discard them, but the carrots can be finely chopped and returned to the soup, if desired.
Add potatoes to the broth and cook until half cooked: 7-12 minutes, depending on the type of potato.
Chop the cooled meat and return it to the broth.
Add washed buckwheat.
Add the fried vegetables and cook the soup until the buckwheat is ready: about 15 minutes.
Then add chopped herbs, bring to a boil and cook for 1 minute.
Buckwheat soup with beef and juicy bright vegetables is ready!
When serving, garnish with fresh herbs.

Calorie content of buckwheat soup in 100 grams – 50 kcal

Delicious and simple buckwheat soup

Both adults and children love this soup. Buckwheat soup is distinguished not only by the availability of ingredients. The buckwheat soup recipe is very easy to prepare, even a novice housewife can handle it. And yet, I haven’t cooked it for a long time. And today I cooked a pot of soup and my family ate 2 bowls of this soup.

For some reason I was never interested in how to make soup with buckwheat; when I was little, I didn’t eat first courses at all. But then one day I went to visit a friend, and she was cooking lean buckwheat soup. It is without meat, poultry, even without mushrooms.

The best part is that you almost always have the ingredients for this dish at home. And during Lent you cook it in vegetable oil. And if you simmer the vegetables just a little in a frying pan, and not fry them, you get dietary buckwheat soup. And on regular days, you can use butter. Then you will get a more satisfying first course. Now let's move on to how to cook buckwheat soup.

Ingredients:

2 tbsp. buckwheat
2 liters of water
1 onion
1 carrot
2 potatoes
50 grams of vegetable or butter
black pepper
Bay leaf

Preparation:

To start cooking the buckwheat soup, put a saucepan with clean water on low heat. Rinse the buckwheat with cold water. To do this, either put the buckwheat in a sieve, or fill it with cold water 3-4 times. The buckwheat water should become clean.
Place the washed buckwheat in a saucepan with water. Bring the water to a boil and reduce the heat to low. People often ask how long it takes to cook buckwheat in soup. Everything is quite simple - after boiling for 5-7 minutes and with vegetables for about 5 minutes. In the meantime, peel the vegetables. Finely chop the onion, the carrots can be chopped or grated. Peel the potatoes and cut them into cubes. Immediately add the potatoes to the buckwheat soup.
Melt the butter in a frying pan and start frying the onions. When the onion begins to become transparent, add the carrots. During the frying process, it may turn out that there is not enough butter. Add another piece of butter. Or you can use vegetable oil instead of butter. Because If this buckwheat soup is meatless, you will get a lean soup with buckwheat.
Fry the onions and carrots over low heat for 5 minutes. If you want dietary buckwheat soup, just simmer the vegetables a little under the lid; you can even use water if your diet does not even allow the use of vegetable oil.
Add carrots and onions to the soup with buckwheat and potatoes. Salt and pepper the soup. Bring to a boil. Put in a bay leaf. Cook for about 5 more minutes. Turn off the fire. Cover with a lid and let it brew.
Serve with greens.
This soup can be cooked in chicken or meat broth. But I cook it exactly as described in the recipe. My family calls it “axe soup” because... I cook it when I have very little time or don’t have time to go to the market for meat. While I was writing a recipe for buckwheat soup, my daughter looked at the monitor and asked why I hadn’t made this delicious soup for a long time.

Bon appetit!

BUCKWHEAT SOUP WITH CHICKEN BROTH

Today I suggest you prepare a completely traditional buckwheat soup with chicken broth. It seems like an absolutely elementary set of products, but even my son, a fussy eater, eats this first thing with great pleasure. Thanks to the onion and carrot frying, the soup looks very appetizing!

Buckwheat soup recipe

Let's see products we will need for buckwheat soup recipe.

ready-made chicken broth - 1.5 l.
carrot - 1 pc.
onion - 1 pc.
potatoes - 4 pcs.
raises oil - 1.5 tbsp. l.
buckwheat - 3 tbsp. l.

Prepare buckwheat soup with chicken broth:

Now let’s get started preparing our simple buckwheat soup, the recipe for which is below.
I prefer to prepare chicken broth ahead of time so that I have hot, freshly cooked soup for lunch every day. However, it is not forbidden to prepare soup from scratch. That is, start cooking it with broth. Just take a chicken leg (or a soup set), fill it with cold water, put it on the fire, adding a whole peeled onion and carrot to the pan. Having brought to a boil, reduce the heat and simmer for 10-15 minutes, then add a little salt. When the broth is ready, remove the carrots and onions from it.
While the broth is preparing, start with the vegetables. Peel the onion and cut into cubes; peeled carrots - grate. Place the frying pan on the gas and pour the vegetable mixture into it. oil. Fry the onions and carrots in it (the heat should be medium), for 5-7 minutes - until a pleasant golden color.
Next, you need to add fried vegetables to the prepared boiling broth. After boiling them for 5 minutes, you can add pre-peeled and cut into small cubes potatoes.
We are almost finished preparing buckwheat soup, there is just a little left. Now you need to prepare the buckwheat - carefully sort and rinse with hot water. As soon as the potato soup begins to boil, add the cereal. Stir, add salt and cook the food over low heat until the potatoes are soft (15 minutes).
When serving buckwheat soup, you can sprinkle it with chopped dill or parsley. Bon appetit!

Buckwheat soup for children over 1.5 years old

You can replace turkey fillet with chicken fillet or veal.

To prepare buckwheat soup you will need the following products:

turkey fillet 200 grams
onion 1 pc.
medium size potatoes 3 pcs.
chicken egg 1 pc.
carrots 1 pc.
buckwheat
vegetable oil

Preparing buckwheat soup for a child over 1.5 years old:

Wash the turkey fillet and cut into small pieces. The size of the pieces is determined by the age of the child: the smaller the baby, the smaller the pieces should be. Pour water into the pan in which the soup will be cooked, add the turkey pieces and place on the heat.
Rinse the potatoes thoroughly, peel them, remove the eyes and rinse again under running water. Cut the peeled, washed potatoes into thin strips or small cubes, as you prefer.
Place the chopped potatoes in the pot where you are cooking the turkey breast.
Now sort out the buckwheat and rinse it until the water becomes clear, pour the finished buckwheat into the pan where the potatoes and turkey are cooked. When the water in the pan boils, skim off all the foam and add a little salt.
Then peel the onions, rinse them and finely chop them into cubes. Lightly fry the onion in vegetable oil until transparent. Peel and rinse the carrots and grate them on a fine grater. Add the grated carrots to the onions and fry lightly.
Add the onions and carrots to the pan with the soup after a quarter of an hour from the start of cooking, by which time all the ingredients will be almost ready.
Stir the soup thoroughly, cover the pan with a lid and simmer the soup for three minutes. During this time, beat one chicken egg with a whisk or fork.
Then add the beaten egg into the soup, while constantly stirring with a spoon in the pan so that the egg disperses in the soup into thin flakes and does not turn into one lump.
Immediately after this, turn off the heat, cover the pan and let the soup simmer a little. Buckwheat soup for children over 1.5 years old is ready, bon appetit!

Buckwheat soup with meat

Ingredients:

Pork - 300 gr.,
Buckwheat – 200 gr.,
Carrots - 2 pcs.,
Potatoes - 3 pcs.,
Onions - 1 pc.,
Bay leaf - 2-3 pcs.,
Bunch of dill - 1 pc.,
Sunflower oil - 2-3 tbsp.,
Salt and seasonings - to taste

A piece of butter when serving will give buckwheat soup with meat a special taste and aroma.

Cooking method:

For buckwheat soup with meat, you need to prepare the products given in the recipe.
Peel and rinse onions, carrots, potatoes.
Finely chop the onion.
Cut the potatoes into small cubes.
Finely grate the carrots.
Rinse the meat well and cut into strips.
Sort out the buckwheat from debris and rinse.
Fry the meat in a small amount of oil.
Add carrots and onions to the fried meat.
Fry everything together until the vegetables are ready.
Place the prepared roast into a saucepan, add potatoes and buckwheat.
Fill the contents with water, add salt and seasonings.
Cook the soup for forty minutes until the cereals and potatoes are completely cooked. Let the soup brew for five to ten minutes.
Serve the finished buckwheat soup with meat, generously sprinkled with herbs.

Recipes for dietary buckwheat soup

Dietary buckwheat soup is a fairly versatile dish that can be prepared in a variety of ways. With a little imagination, you can even come up with your own recipe. On the Internet, the most popular soups are those with chicken, mushrooms or vegetables.

Dietary buckwheat soup with chicken

Many people like this recipe. It takes no more than an hour to prepare the soup, and during this time you will be quite free. There is no need to constantly stand at the stove. First you need to prepare the buckwheat. In various dietary recipes they cook it not in the standard way, but in a slightly different way. More precisely, buckwheat is not boiled, but steamed. This allows you to retain most of the nutrients, and during weight loss they are extremely necessary.

To prepare three servings of soup, you need approximately ¾ cup of dry buckwheat. It is thoroughly washed, and then 1.5 cups of hot boiled water is poured in. The porridge will steep for about 2 hours, and during this time you can prepare the remaining ingredients.

Boneless, skinless chicken breast is placed in a pan and filled with cold water. You need to cook it over medium heat for at least half an hour. At this time, peel and lightly fry the onions and carrots in a frying pan without oil. After complete readiness, you need to remove the chicken from the broth and add the prepared buckwheat porridge and vegetables. While the broth is boiling, the fillet is divided into several small parts and also sent to the pan.

Before serving in the soup, the greens are crumbled. Don't forget to add salt and pepper to taste. It is best not to add various ready-made seasonings; they contain a lot of unnatural ingredients.

Dietary buckwheat soup with mushrooms

Dietary buckwheat soup with mushrooms will please everyone. It's just the perfect combination of ingredients. First, prepare buckwheat porridge in the previously described way. Then we proceed to the main part of the work. Absolutely any mushrooms are suitable for this recipe. These can be more familiar fresh or frozen champignons, as well as any flattering mushrooms. You also need a non-stick frying pan for cooking.

Mushrooms are cut into pieces of a convenient size for you. Heat the pan well and pour a teaspoon of oil onto it. In such a small amount it will not harm the figure, but will help to reveal the taste of the mushrooms.

Mushrooms are fried in a frying pan for no more than 5 minutes. After this, finely chopped onions and carrots are added to them. The mixture needs to be fried for another 15-20 minutes. At this time it needs to be salted and peppered. If you set the buckwheat to steam in advance, it should already be ready by this point.

Now all that remains is to transfer the fried mushrooms into a saucepan, add boiled water, bring to a boil and add the cereal. The soup is ready. All that remains is to add some chopped herbs to the plate before serving.

Dietary buckwheat soup with vegetables

The main ingredients are buckwheat porridge, potatoes, carrots and onions, but you can also add your favorite vegetables. For example, quite often this recipe is supplemented with Brussels sprouts or broccoli.

Making buckwheat soup with vegetables is the easiest way. First, buckwheat porridge is brewed. Potatoes and other vegetables are boiled in a separate pan. You need to add salt and other spices to the vegetable broth. At the end, all the ingredients are combined. Before serving in the soup, the greens are crumbled.

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

When preparing buckwheat soup, keep in mind that the grain increases 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 “weight loss” effect, the opposite may occur.

This simple but very tasty dish will captivate the whole family. It will 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 g;
potatoes - 4 pieces;
onion - 1 piece;
carrot – 1 piece;
buckwheat – 150 gr;
sunflower oil – 3 tablespoons;
salt;
black pepper;
bay leaf – 2 leaves;
water.

Cooking method:

Rinse the meat (any part of the chicken), put it in a saucepan and cover with cold water.
Bring to a boil over high heat. Reduce, add bay leaf and pepper. Cook for 30-40 minutes.
Peel and wash the potatoes. Cut into bars or cubes, as you prefer.
Peel the onion, wash and finely chop.
Peel the carrots and grate them.
Heat the oil in a frying pan and fry the carrots and onions until beautifully golden brown.
Wash the buckwheat in cool water and dry in a dry frying pan.
Remove the meat from the broth, cool and cut into pieces.
Add chopped potatoes, onions and carrots to the saucepan with broth. Cook for 5-10 minutes.
Pour buckwheat into a saucepan and cook for 15 minutes until the buckwheat is cooked. Add salt and pepper.

Buckwheat soup with chicken broth and egg

You can also cook buckwheat soup using meat broth. Often, after boiling chicken, for example for a salad, there is a whole pot of broth left over. 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:

Bring the chicken broth to a boil.
Prepare the potatoes: peel, wash and cut. Pour into boiling broth.
Rinse the buckwheat in cold water and add to the broth. Cook with potatoes for 15 minutes.
Finely chop the onion and fry in oil until transparent.
Grate the washed and peeled carrots and add to the onions. Fry until the carrots are soft.
Add fried vegetables to the soup. Add spices and cook until food is cooked.
Boil the eggs, cut into cubes and add to the finished soup.

Buckwheat soup with beef

Buckwheat soup with meat will require a little more time to prepare. 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:

Wash the meat, remove tendons and films. Cut into small pieces. Fill with water and boil over low heat.
Peel the potatoes, wash them, cut them into pieces and add them to the broth when the meat is almost ready.
Finely chop the peeled onion. Grate the carrots. Fry everything together in oil.
Place vegetables in a saucepan. Next, send the washed buckwheat.
Boil the soup until done. A couple of minutes before cooking, add chopped parsley and spices.
Remove the pot of soup from the heat and let sit.
Serve the soup with sour cream.

Dietary 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 be no worse.