Many girls still do not know how to cook soup with buckwheat, and, of course, this is not such a serious problem, because in the age of information technology there have been so many cooking recipes that it is unlikely to try everything.
In this article, three recipes of various soups with buckwheat will be presented to your attention. First, I want to note that buckwheat is very useful for people suffering from stomach diseases, so if you want to start eating right, include buckwheat in your diet.
Buckwheat Chicken Soup - A Recipe for Good Housewives
To make the soup you will need:
- approximately one and a half (1.5) liters of broth (possible less);
- 500-600 g of fresh chicken;
- 2 small potatoes;
- 1 small onion;
- 1 carrot;
- 50-60 g of buckwheat;
- a little vegetable oil for frying vegetables;
- dill, pepper and salt to taste.
To begin, cut the existing chicken fillet into medium pieces, then put them in one pan with the broth and leave to cook for about 13-15 minutes. After you find that the broth is boiling, add sliced potatoes and continue cooking for another 6-7 minutes, after which it will be possible to pour buckwheat into the pan. Continue to simmer, while adding salt to taste.
While the soup with buckwheat is cooked, cook the frying: take the peeled onions and carrots, chop them and put them in a pan with vegetable oil. Sauté the vegetables until stewed and then sprinkle in a soup pot. Add some more pepper, salt and herbs, let the soup brew for about 6-7 minutes, after which you can serve it to the dining table.
Buckwheat mushroom soup - a recipe for champignon lovers
To make the soup you will need:
- 300 g of any meat (to taste);
- 2 medium potatoes;
- 1 small onion;
- 1 medium carrot;
- 5-7 large fresh champignons;
- buckwheat.
To begin, cut the mushrooms into medium pieces and set them aside. Why are these mushrooms used in cooking? Because they do not require preliminary digestion, like other species. Champignons are tasty, meaty and safe. Such mushroom soup with buckwheat is a recipe for easy and quick cooking in summer and home conditions.
Put the broth to boil, and at this time you can grate the carrots and onions, cut the potatoes into medium slices and rinse the buckwheat several times. When the broth is ready, it is recommended to strain it, and then pour the frying of carrots and onions into the pan. After about 5-6 minutes, you can add buckwheat, and after 3-4 minutes - slices of potatoes. Boil the soup a little more (you can add half of the bouillon cube if desired) and add chopped mushrooms.
Boil the soup until it is ready, and at the very end of the cooking process to taste, add a little pepper, a little salt and 1-2 bay leaves. Turn off the stove and let the soup brew, then serve it to the dining table.
Buckwheat Tomato Soup - The Recipe Is Extremely Simple
To make the soup you will need:
- a liter of vegetable broth ;
- 200 g of buckwheat;
- 1 onion;
- 2 small cloves of garlic;
- 2 cups of tomato juice (purchased, or self-prepared);
- 1 large tomato;
- some vegetable oil
Finely chop the onion and lightly fry it in a pan, and after a few minutes add the garlic. While everything is fried, wash the buckwheat several times and pour a liter of broth. When the broth comes to a boil, pour the fried onions and garlic into the pan.
While buckwheat is cooked in soup, take the cut tomato, dip it in boiling water, and then take it out and immerse it in cold water. Remove the peel from it, cut it into cubes and set it aside. Add tomato juice to boiling soup and boil a little. At this time, you can prepare a dressing of basil and garlic. When the soup is cooked, pour it into a plate, add a little dressing and a few cubes of tomato. Enjoy your meal!