Buckwheat stew. Delicious buckwheat soup with chicken: recipes. Buckwheat soup - food preparation

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.

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

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.

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)
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 pc.
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 photos

Now I’m telling you how to prepare buckwheat soup according to my recipe.

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

Proteins – 3 g
Fats – 2 g
Carbohydrates – 5 g

Bon appetit, friends! =)

Best regards, Natalie Lissi

We will cook buckwheat soup in meat broth. Add dried mushrooms to the meat. It is not necessary to do this - meat soup with buckwheat is good on its own, but believe me, it will be even tastier and definitely more aromatic. Buckwheat will gently and gently thicken the aromatic rich broth, into which we will add some vegetables and Provençal herbs. I promise it will be very tasty, write down the recipe!

Ingredients

meat (pork) 250 g
large potatoes 2 pcs.
onion 0.5 pcs.
carrots 1 pc.
buckwheat 0.5 cups
dried mushrooms 15 pcs.
parsley 0.5 bunch
sea salt to taste
ground black pepper to taste
garlic (optional) 2 cloves
bay leaf 1-2 pcs.
mixture of Provencal herbs 0.5 tsp.
vegetable oil 1 tbsp. l.

How to cook buckwheat soup with meat

I took the meat for the soup with a small layer of grease so that the soup was hearty and rich. I removed the excess lard, cut the piece into small pieces, and filled it with water. Cook the pork for at least 15-20 minutes before adding any other ingredients, so that the meat is soft and can be easily separated into fibers. Carefully and thoroughly removed the foam from the surface. The soup will turn out clean and transparent only if you constantly collect the foam, literally after adding each ingredient.

While the meat is cooking, pour hot water over the mushrooms, cover with a lid and let them swell. I added the mushrooms to the meat 10 minutes after the meat had boiled and all the foam had been collected. The longer the mushrooms are cooked in the soup, the tastier and softer they will turn out in the end. Mushrooms should be added along with the water in which they were soaked, this will make the soup tastier and more aromatic.

Then I cut the potatoes, put them in a saucepan, cooked for 5-7 minutes, followed by the potatoes and added washed buckwheat to the soup with meat. If the buckwheat is not of very high quality, it is better to sort it out first. Cooked the potatoes with buckwheat for another 10 minutes.

Now sautéing. I chopped the onions and carrots into small pieces.

Fry in a small amount of vegetable oil until slightly golden brown.

If you like, you can add crushed garlic and bay leaves to the soup. I usually add. I salted the soup, peppered it, and seasoned it with a mixture of Provençal herbs.

After five minutes, I chopped freshly chopped parsley into the soup, turned off the stove, covered the pan with a lid and let the soup sit for 10 minutes so that all the flavors mixed.

Before serving, I caught and discarded the garlic and bay leaves. Buckwheat soup with meat is very tasty served with sour cream.

Buckwheat soup, despite its ease of preparation and benefits, is an infrequent guest on tables. But this first course can be an excellent and healthy alternative to long-boring soups. Buckwheat soup can be made more rich or very light and low in calories. There are a huge number of recipes with the addition of various ingredients. The article presents recipes for its preparation, which can diversify your diet.

If you are planning to prepare a tasty and at the same time healthy first course, then take buckwheat soup into your arsenal. Perhaps everyone knows how healthy buckwheat is. After all, it is a complex natural carbohydrate, and, nevertheless, buckwheat porridge is recommended even for people suffering from diabetes. This is no coincidence. Having a low glycemic index, buckwheat porridge does not affect the increase in blood sugar levels, and at the same time provides you with all the necessary minerals and substances. It is useful to eat porridge in its pure form, seasoned with a little butter, it is useful to make pancakes out of it, to include it in sausages (the famous blood meal cannot do without the addition of buckwheat), and, of course, first courses are cooked with buckwheat.

If you adhere to a healthy diet, you can easily cook a light low-fat soup without frying, for men - with beef or fatty pork, for kids - with chicken, and you can also prepare a delicious dish with salmon. Experiment, get great benefits from food along with the pleasure!

Buckwheat soup - delicious recipes

Buckwheat soup with pork

Ingredients:

Pork - 700 g.
Buckwheat - 1 glass
Carrots - 2 pcs.,
Garlic - 5 teeth,
Parsley - 1 bunch
Dill - 1 bunch
Vegetable oil for frying
Vinegar - 1 tbsp. l.
Grated horseradish - 1 tbsp. l.
Salt, pepper to taste

Preparation:

Cut the pork into large cubes. Cook the broth. When cooking, add 1 tbsp. l. vinegar - the meat will become softer and tastier. Cook for 1 hour. While the meat is cooking, rinse the buckwheat, drain excess liquid and fry in a frying pan without a lid and without oil. Finely chop the garlic and herbs and fry them in a large amount of vegetable oil. Peel the carrots and cut into slices. Add up to 2 liters of water to the pan. Then add cereal and carrots. Salt and pepper to taste. Let it boil for 15 minutes. If necessary, add water again. Then add the contents of the frying pan, a spoonful of horseradish to the soup, and stir. Let the dish boil, cover with a lid, turn off the heat, and let simmer for another 15 minutes.

Russian buckwheat soup

Ingredients:

1 liter of meat broth,
3 potato tubers,
1 head of onion,
50 g buckwheat,
60 g butter,
1 bunch of parsley,
1 bunch of dill,
sour cream,
salt to taste.

Preparation:

Fry the cereal in a dry frying pan, then boil until half cooked in the broth. Finely chop the onion, lightly fry in oil with potato slices. Place in the broth, then cook until the cereal and potatoes are ready. Add parsley and dill and cook for another 5-7 minutes. Serve hot with croutons and sour cream.

Buckwheat soup with vegetables - the easiest way

Ingredients:

½ cup buckwheat
2 liters of water
1 carrot
2 potatoes
herbs and salt to taste

Preparation:

Rinse the cereal in cold water. Peel the carrots, grate them on a fine grater, cut the peeled potatoes into cubes. Put the water on fire. After boiling, add buckwheat and vegetables. When the water boils again, reduce the heat, add salt and cook until tender. Sprinkle with herbs.

Buckwheat soup with chicken

Ingredients:

Buckwheat - a glass.
Chicken wings, legs or fillets - 300 grams.
Greens - half a bunch.
Onion - 1 piece.
Carrot - 1 piece.
Bay leaf, salt and pepper.
Potatoes - 2-3 pieces.

Preparation:

Let's start preparing buckwheat soup with broth. Rinse the chicken, add water, put on fire, remove the foam when it stops appearing, add salt, bay leaf and pepper. While the base is cooking, cut the onions, carrots, and potatoes into cubes. Fry the onions and carrots, add them to the almost finished broth, then add the potatoes and cover with a lid.

Now fry the cereal in a frying pan for about 10 minutes, add it to the soup. Stir, then put our soup on low heat. Chop the greens and add them when the soup is almost ready.

Buckwheat soup with mushrooms

Ingredients:

100 g buckwheat
400 g boletus
4 potatoes
1 carrot
100 g sour cream
parsley
ground black pepper and salt to taste

Preparation:

Cut the prepared washed mushrooms into small pieces, then cook for 40 minutes after boiling, skimming off the foam. Add some salt. Add carrots and buckwheat cut into slices, after another 5 minutes add potato cubes. Cook until done. Sprinkle the food in plates with chopped herbs and season with pepper. Serve with sour cream.

Buckwheat soup - dietary recipe

The combination of liver and buckwheat is beneficial for pregnant women, nursing mothers, weakened people and babies. Buckwheat soup with liver can provide the human body with a huge dose of iron.

The recipe for a dietary dish suggests using pork, beef or chicken liver.

Ingredients:

450 g liver;
290 g potatoes;
110 g buckwheat;
120 g onions;
3 pcs. bay leaf;
7 g salt;
5 g dill.

Preparation:

Pour 2 liters of water into a container. Wash the liver, cut into small pieces. Place in a saucepan with water. Place on medium heat. Remove the film from the water before it boils. Cook the liver for 10 minutes. Rinse the buckwheat. then pour into the pan with the liver. Peel the potatoes. Grind into strips. Add to ingredients. Peel the onion and chop it. Pour into food. Add salt, bay leaf. Cook the first chicken dish until done. Before serving, sprinkle the dish with chopped dill.

Tomato soup with buckwheat

Ingredients:

1 boiled bag of buckwheat (80 g)
5 tomatoes
100 ml tomato juice
1 onion
2 carrots
2 tbsp. spoons of vegetable oil
Greenery

Preparation:

Pour boiling water over the cereal and cook for 12-15 minutes until tender. Scald the tomatoes, peel them, then cut them into cubes. Fry the peeled onions in oil for 2 minutes. Add prepared tomatoes and finely grated carrots, pour in tomato juice, simmer for 7-8 minutes. Dilute with boiling water to the desired concentration, bring to a boil, add salt, add prepared buckwheat and chopped herbs and remove from heat after 1-2 minutes.

How to cook buckwheat soup in a slow cooker

Buckwheat and potato soup recipe

Unusual and quick soup.

For six servings you need:

bulb,
carrot,
a glass of buckwheat,
2 potatoes,
2 bay leaves,
one and a half liters of water,
salt,
pepper,
2 tablespoons vegetable oil,
a tablespoon of dried parsley.

Preparation:

Finely chop the onion and carrot.
Turn on the multicooker.
Fry the onions and carrots in vegetable oil in the “baking” mode. Fry for about 10 minutes.
Cut the potatoes into cubes.
Add buckwheat to the onions and carrots, mix everything. Fry everything together for 5 minutes. Add potatoes.
Close the lid and fry for 10 minutes.
Turn off baking mode.
Salt everything, add pepper, dried parsley and bay leaf. Pour in water or, if available, broth. Turn on the “stew” or “soup” mode and cook for about an hour.

Buckwheat soup with meat

Ingredients (5-6 servings):

500 g pork
50 g lard
1 cup buckwheat
1 onion
1 carrot
Bay leaf
black peppercorns and salt to taste
dill greens

Preparation:

Wash the pork and cut into strips.
Place pieces of lard into a bowl and turn on the “Fry” program for 20 minutes.
When the lard has melted, put finely chopped onion, grated carrots and pork into the bowl. Fry, stirring.
At the end of the program, add buckwheat, pour 1.5 liters of water, add salt and pepper and turn on the “Russian oven” program for 1 hour.
Sprinkle the finished first course with dill.

Buckwheat soup with meatballs

Ingredients:

300 g minced meat,
3 potatoes,
1 carrot,
4−5 cauliflower florets,
3 tbsp. l. buckwheat,
1 onion, salt.

Preparation:

Salt the minced meat, add finely chopped onion to it if desired, mix well, beat, and form into balls the size of a walnut.
Peel the potatoes, carrots, cut the potatoes into slices, carrots can be cut into cubes or grated.
Wash the cauliflower and separate it into heads.
Place potatoes, meatballs, onions, carrots, cauliflower and washed buckwheat into a slow cooker.
Add salt and pour water to the middle of the multicooker bowl. Close the lid, set the “Soup” or “Stew” mode for 1 hour. When serving, you can add a piece of butter to the finished soup.

Buckwheat soup with chicken and herbs

Products

Chicken breasts or thighs: 400 g.
Small potatoes: 5 pcs.
Carrots: 1−2 pcs.
Buckwheat: 1 cup.
Water: 2.5−3 l.
Green onions: 3−4 pcs.
Chopped parsley: 1 tsp. per serving.
Salt: ⅓-½ tsp.

How to cook:

Rinse the chicken meat. Cut the breast into large pieces.
Rinse the buckwheat.
Cut the potatoes into cubes.
Coarsely grate the carrots.
Place meat and vegetables in a slow cooker, add water.
Add salt. Cook the soup in STEW mode for 90 minutes. Finely chop the green onions and parsley and sprinkle generously over the soup before serving.

Buckwheat soup with chicken is quite simple to prepare. Choose the most suitable recipe for yourself. Delight your household with new dishes. Create the perfect soup. Add your favorite seasonings. Bon appetit!