How to cook buckwheat soup with chicken. Buckwheat soup with chicken broth: recipes

Buckwheat is a versatile product, you can safely add it to the first dish, but before you start culinary experiments, you need to read the recipes, learn the procedure - when to put it in the soup and how much.

Hearty buckwheat soup with chicken

Soup with buckwheat will turn out to be unusually tasty if you add a lot of onions stewed in butter to it. This vegetable goes well with cereals, giving the dish a truly delicate and rich taste.

Chicken Cheese Soup for Kids

In an effort to feed their child, parents usually worry about the food being healthy. But it is equally important for the health of the child that it gives pleasure. At the same time, it may well be based on ordinary buckwheat soup with chicken. You just need to dream up a little to give it a special children's flavor.

For 6 people you will need:

chicken fillet - 500 grams;
onion - 75 grams (1 piece);
processed cheese - 2 cubes;
peasant oil - 30 grams (2 tablespoons);
buckwheat - 25 grams;
potatoes - 200 grams (2 pieces of medium size);
salt should be added to taste.

Preparing soup for children according to the recipe will take 35 minutes, and its calorie content will be 235 kcal.

Characteristics of all products used:

title	protein	fat	carbohydrates	calories
buckwheat	3,15	0,65	17	86,45
chicken fillet	126	37	-	837
potato	0,8	4	33,4	164
onion head	1,28	0	7,13	33,6
oil	0,3	21,75	0,82	198,63
processed cheese	9,6	5,4	0	87
Total	141,1	68,8	58	1406,7

Preparing children's lunch

For the soup, you need minced meat, so the chicken flesh chopped into pieces must be scrolled through a meat grinder;
Finely chopped onion, lightly browned in oil. Send the minced meat to the pan, reduce the heat, after 10 minutes the meat base for the soup is ready. It remains to shift it into a one and a half liter pan, add hot water, salt;
After boiling, add chopped potatoes and buckwheat;
After 20 minutes, in the soup, which should boil slowly, put the processed cheese, broken into pieces. Stir well immediately. Leave on fire, stirring occasionally, so that the cheese is completely dissolved.

How to cook buckwheat soup with chicken and mushrooms

Soups can be amazing treats. Here, our imagination is limitless, and the neutral taste of chicken broth makes it possible to enjoy various additives.

Ingredients for 6 servings:

mushrooms - 200 grams;
cereals - 50 grams (2 tablespoons);
potatoes - 4 pieces;
onion - 1 large head;
salt - 1 teaspoon;
butter - 15 grams (1 tablespoon);
chicken - 700 grams.

Cooking time - 1 hour 10 minutes, calorie content - 310 kcal.

Products feature:

Name	proteins	fat	carbohydrates	calories
groats	6,3	1,3	34	172,9
chicken meat	176,4	51,8	0	1171,8
potatoes	1,6	8	66,8	328
bulb	1,7	0	9,5	44,8
oil	0,09	12,38	0,14	112,28
mushrooms	6,4	1,4	3,2	51
Total:	192,5	74,9	113,6	1880,8

The recipe for soup with buckwheat and mushrooms step by step:

Pour the chicken with 1.5 liters of water, bring to a boil. Remove foam from the surface of the broth, salt, cook for 45 minutes. Remove the bones from the meat, chop. At the end of cooking, send to the soup;
Wash the mushrooms, cut off the legs, chop into cubes. Chop the onion head, lightly brown it in oil, add finely chopped legs. Fry until done. Stirring all the time;
Put the prepared potatoes in the broth, salt. After boiling, send chopped mushroom caps into it, one tablespoon of buckwheat;
When all the ingredients are cooked, add the contents of the pan, reduce the heat, after 2 minutes the dish is ready;
Serve with sour cream, you can sprinkle with fresh dill.

Instead of a whole carcass for soup, drumsticks, thighs or meaty wings are used;
To make the chicken broth acquire a beautiful color, a special aroma, cut the unpeeled onion head in half, brown in a frying pan without oil, cut down;
If the buckwheat soup turned out to be very thick, it is easy to dilute it by adding a little hot water;
Before cooking, the cereals must be sorted out, washed. After that, it is dried with a cotton towel;
In order for the grains to be fragrant, crumbly, buckwheat must be fried in a pan, without adding oil for 4 minutes.

Buckwheat is an excellent base for soups. It is no coincidence that experienced chefs use it so actively, it is really tasty, healthy for children and adults. It contains many nutrients.

And many articles are devoted to the healing properties of chicken broth, in which doctors recommend it as an effective remedy for restoring strength after illnesses. Therefore, cook buckwheat soups with chicken and be healthy!

They use noodles. But sometimes they take other pasta and rice.

First recipe

But for a change, you can cook soup with buckwheat in chicken broth. To prepare it you will need:

4 potatoes;

1 chicken ham;

1 carrot;

1 onion;

Half a bunch of dill;

Half a teaspoon of ground black pepper;

Half a glass of buckwheat;

3 tablespoons of sunflower oil;

1 bay leaf;

1 clove of garlic;

A pinch of salt.

Cooking

1. Put a well-washed ham into a saucepan with a volume of approximately two liters. Fill it with water and immediately add all the spices and garlic. Cook on low heat for about forty minutes after it boils.

2. While the broth is being cooked, vegetables are being prepared - they are washed and cleaned. Then the carrots are coarsely rubbed, and the onion is cut into small cubes.

3. After that, the vegetables should be sent to the pan and fried until golden brown.

4. Cut the potatoes into small cubes too.

5. The sorted buckwheat should be washed with cold water.

6. When the broth is ready, remove the ham, separate the meat from the bones and send it back to the broth. Potatoes and buckwheat are also added. Boil the contents of the pan for about 20 minutes, until the potatoes are completely cooked.

7. After that, send the fried vegetables to the soup and keep on fire for a few more minutes. Then remove the pan from the heat and let the dish brew a little. That's all, cooked in chicken broth.

Second recipe

Some chefs like to experiment with even the simplest dishes. The slightest change in cooking technology can make the taste unusual and more intense. Soup with buckwheat in chicken broth was no exception. Although the recipe is not very different from the usual, there are still some culinary secrets. To make this soup, you need:

0.3 kilograms of chicken;

0.2 kilograms of buckwheat;

1 carrot;

2 potatoes;

Bay leaf;

Black peppercorns;

Sunflower oil (2 tablespoons);

fresh dill;

Step by step cooking instructions

1. First of all, you need to cook the broth. To do this, draw water into the pan and lower the chicken into it. After the liquid boils, remove the resulting foam until the broth becomes clear. After that, you should leave the meat to cook on low heat.

2. You need to prepare vegetables - wash and peel them. After that, grate the carrot on a medium grater. Onion and potatoes cut into cubes (small).

3. Send a frying pan to the stove and pour vegetable oil there. When it's hot, add the onion and sauté it a bit. After that, put another carrot, mix and, having covered with a lid, leave for five minutes.

4. Put the washed buckwheat on a separate dry frying pan and fry it for about five minutes.

5. When the broth is ready, remove the chicken from it. Separate the meat from the bones and put it back into the pot. Also, send all the previously prepared ingredients and spices there at the same time.

6. You still need to cook for about 10 minutes. After this time, cover the pan with a lid. Then remove from the stove and leave to infuse for 15 minutes.

7. Before serving the soup on the table, chop the greens and pour on top.

This is how soup is made. The process of its preparation is not so complicated.

Third recipe

Now consider another version of the soup. You may like this recipe.

Ingredients:

Water - about 2 liters.

Chicken on the bone - half a kilogram, or even a little more. If you cook such a soup for small children, then it is best to take meat on which there is no fat, or chicken breast.

Potatoes - 2 pieces of small size.

Buckwheat - 0.5 cups.

Bulb of medium size.

Carrot is small.

How to cook soup with buckwheat in chicken broth? Step-by-step instruction

1. Pour chicken bones or soup set with cold water.

2. Perhaps not everyone knows that in order for the broth to turn out to be rich, it must always be filled with cold liquid. Then the meaty taste is transferred to the fat. But if you want to have a delicious piece of boiled chicken, then it must be sent to the pan when the water boils.

3. After you need to carefully remove the foam and cook the broth for at least 40 minutes.

4. If you cook soup with buckwheat for young children, then after boiling the water, you need to cook the meat for about 10 minutes and drain the water. Then fill with new.

5. While the broth is being prepared, you need to prepare the vegetables - wash and peel. Then finely grate the carrots, and cut the onion and potatoes into small cubes.

6. Pour a little sunflower oil into a heated frying pan and put onions and carrots there. When they are a little fried, and the onion becomes golden, add a little water. Then you need to cover with a lid and simmer for a while.

7. For kids, it is advisable to send these vegetables to the soup along with potatoes.

8. When the broth is ready, take the chicken out of it. If there are bones, then remove them.

9. After that, send the washed buckwheat and potatoes to the broth. When it all boils, cover the pan with a lid and cook over medium heat for about fifteen minutes.

10. After this time, minced meat and stewed vegetables are added. Together with them, spices and a little greenery are poured (it can also be dry).

11. After boiling for another 10 minutes, you can remove the soup with buckwheat on chicken broth from the stove. Let it cool down a bit and then you can eat. If desired, you can serve with sour cream.

Soup with buckwheat in chicken broth. Recipe with photo

Sometimes after a hard day you want to cook something that does not take much time and relax. Soup with buckwheat in chicken broth can be considered such a dish. The quick recipe is very simple. For cooking you will need:

0.3 kilograms of chicken;

0.2 kilograms of buckwheat;

1 small carrot;

1 onion;

A couple of potatoes;

A little sunflower oil for frying;

Fresh greens.

Soup making process

1. Put the meat in a saucepan and cover with water. Send to the stove, wait for the water to boil to remove the foam. If you miss it, then it does not matter - you need to add a little cold water, and it will rise back up. Gently and carefully removing the foam, leave the broth to boil.

2. In the meantime, the onion should be peeled and cut into small cubes. After putting it in a previously heated frying pan with oil (sunflower). When the onion is almost transparent, add peeled and grated carrots to it. Mix. Then leave the vegetables to stew for a short time.

3. Remove the skin from the potato, wash it and cut into slices at your discretion.

4. In the finished broth, the meat does not have to be separated from the bone. You just need to add the prepared ingredients along with the washed buckwheat. It is also worth adding spices - salt, black peppercorns, bay leaf.

5. Then cover the pan with a lid and leave for 10 minutes.

Conclusion

Now it’s clear how to cook soup with buckwheat in chicken broth. We have reviewed several recipes. You will choose the right cooking option for you.

There is probably not a single family in Russia that would not try buckwheat soup with chicken. For many families, this is a traditional everyday dish, which, in addition to being very tasty, is also healthy. And it is important for each of us that the preparation itself takes very little time.

I personally like buckwheat most of all types of cereals. Therefore, I like to add buckwheat to the soup. It can be cooked with or without meat. By the way, this dish can also be consumed during fasting, of course, without the addition of meat.

Recipe Information

Cuisine : Russian .

Cooking method: cooking .

Total cooking time: 50 min.

Servings: 5 .

Ingredients:

chicken wings - 2 pcs.
potatoes - 3 pcs.
Bulgarian pepper - 1 pc.
onion - 1 pc.
carrots - 1 pc.
black pepper, salt - to taste
buckwheat - 50 g
sunflower oil - 3 tbsp.
dill or parsley - 1 bunch.

Cooking method

Defrost the chicken wings beforehand (if they were frozen) and if thin feathers still remain on them, singe with a lighter. You can singe feathers by bringing the wing to the included gas burner. Then divide the wings into two parts and rinse well. Put the meat in a saucepan, pour 2/3 of the water and put to boil. Be sure to remove the foam after boiling. After boiling, cook the wings over low heat for 30 minutes.
Peel potatoes, wash and cut into cubes.
Peel the bell pepper from the core and chop.
Peel the onion and finely chop.
Peel the carrots and grate on a coarse grater.
Preheat a frying pan with sunflower oil and pour onions, carrots and bell peppers, make a fry for soup, stirring occasionally. When the onion begins to turn a little golden, the roast can be removed from the heat.
Rinse the buckwheat and, together with the potatoes, pour it into the pan to the almost ready wings, which have been cooked for 30 minutes.
Add stir fry to soup.
Then salt and pepper the soup to your taste.
Simmer soup until potatoes are tender, about 10-15 minutes more. Test readiness with a knife. The main thing is that the potatoes do not boil.
Finely chop the greens (parsley or dill) and add to the soup at the very end of cooking. Now taste the soup and if there is enough salt, you can turn it off.
The soup is ready. Leave it to stand for about 10 minutes and serve. Enjoy your meal!

Potatoes for soup are best taken in pink varieties, as they do not boil too much when cooked, unlike white varieties.
For those who like garlic in soup, you can add it at the very end, along with parsley and dill.
If you want the soup to be completely non-greasy, you do not need to fry the onions and carrots. Add everything raw directly to the soup. What is shown in this recipe

Buckwheat soup with chicken is a real find for connoisseurs of a balanced, nutritious diet. You can delight your family every day with a dish, as the products for its preparation are very affordable and inexpensive.

There are many options for soup recipes with buckwheat and chicken. Each hostess, depending on what is in her refrigerator, will be able to prepare her own unique recipe. This is because this type of soup does not require strict adherence to the technological plan of the culinary action. So, frying can be done in various variations. The ingredients are taken arbitrarily, but the main ones that should be present in the dish are onions and carrots. Some housewives supplement the vegetable set with tomatoes, bell peppers, celery, and garlic. Each ingredient is designed to give the soup a personality and a special piquancy.

In order to prepare the soup quickly, think over in advance what ingredients it will be made of. This approach ensures the dish is balanced and whole.

How to cook buckwheat soup with chicken - 15 varieties

Such a nutritious dish is suitable in the children's diet, as it contains many micronutrients, which is what the component in the recipe in the form of buckwheat is famous for.

Ingredients:

Chicken broth - 1.5 l.
Buckwheat groats - 0.130 kg.
Milk 2.5% - 1 pack.
Sugar sand - 10 gr.
Butter - 20 gr.
Canned corn - 0.5 cans.
Carrot - 1 pc.
Salt - on the eye.

Cooking:

We process buckwheat by washing and extracting black grains.

We cut the carrots in the correct shape in the form of circles, shares or stars.

We place the grits in a container along with the vegetable, pour in the previously prepared chicken broth and cook over medium heat until the buckwheat is structurally soft.

We heat the dairy product and put it into a saucepan. We simmer everything for no more than 20 minutes.

At the end, it remains to add granulated sugar, butter. Add soup and stir.

Cooking tip: Before serving, the dish can be decorated with corn grains, literally one tablespoon per plate.

An unusually rich soup can act as a full meal. Fragrant mushrooms in combination with chicken meatballs give a special satiety to the dish.

Ingredients:

Buckwheat - 100 gr.
Champignons - 250 gr.
Minced chicken - 300 gr.
Onions, carrots, potatoes - 1 pc.
Garlic - 2 tooth.
Water - 1 l.
Butter and vegetable oil - 25-30 gr.
Egg - 1 pc.
Salt, pepper - to taste.

Cooking:

Chop onion, carrot and garlic. Fry the vegetables in a frying pan with 30 grams of vegetable oil.

Mushrooms are cut into plates and sent to the gas station.

When the components are stewed, we send them to a saucepan with a liter of water and finely chopped potatoes. We boil the soup over low heat, but for now we will prepare the meatballs.

Pepper ground chicken meat, salt, add an egg and knead to get minced meat. From it we form round products of small sizes. We introduce each into a boiling soup. The readiness of the dish can be determined by the pop-up meatballs.

Cook the dish for 10 minutes, salt, pepper and prepare to serve!

Some housewives are skeptical about mushroom soups cooked in chicken broth, believing that mushrooms can unilaterally provide the dish with the quality of saturation. In fact, chicken gives the dish great nutrition and satiety, without sacking the taste in hot stew.

Ingredients:

Chicken breast - 1 pc.
Water - 2 liters.
Onions, carrots - 1 pc.
Buckwheat - 0.5 tbsp.
Mushrooms - 0.2 kg.
Parsley roots of celery - 1 pc.

Cooking:

In two liters of water, boil the spicy roots along with the breast.

We wash the champignons, cut them into neat slices and lower them into a hot saucepan. Simmer until the water from the mushrooms is eliminated.

At the end of frying, we put chopped onions and carrots to the champignons. Stew the components until the second root crop is ready.

Buckwheat is processed by washing well with water.

Meanwhile, the chicken should be cooked. We take it out of the cooking container along with the roots. After we cut it into cubes.

Season the broth with enough salt. We also lay buckwheat here and cook until half cooked. After about 15 minutes, we add a roast of mushrooms and vegetables to the cereal. Cook the soup for another ten minutes, only on low heat.

Do not rush to immediately eat this fragrant dish, as it needs time to rest. Wait half an hour and you can distribute on plates along with greens and chopped chicken meat.

The usual delicious buckwheat soup with egg dressing diversifies your daily meal and heals the body with useful vitamins.

Ingredients:

Buckwheat - 1/3 tbsp.
Eggs - 2 pcs.
Small potatoes - 5 pcs.
Onions, carrots - 1 pc.
Bay leaf - 2 gr.
Peppercorns - 3 pcs.
Sunflower oil - for frying.

Cooking:

All vegetables, including potatoes, are processed and cut into appropriate cubes.

In a saucepan with 1.5 liters of water, lower the potato cubes, parsley and buckwheat. Cook for 10-15 minutes.

Fry the onions and carrots in vegetable oil and, ready, send them to a common pan.

Beat the eggs with a fork and pour into the soup in a thin stream. Cook the dish for another 5 minutes.

This dish is famous for its unusual and non-traditional character. Some housewives close the soup dressing along with buckwheat for the winter in jars, so that after adding broth to the contents of the blockage, you can cook the soup in just five minutes.

Ingredients:

Chicken fillet - 0.2 kg.
Buckwheat - 1 tbsp.
Water - 2.5 liters.
Onion - 2 pcs.
Carrots - 2 pcs.
Bulgarian red pepper - 2 pcs.
Tomato - 0.25 l.
Potato - 2 tubers.

Cooking:

We put chicken meat in two liters of water to cook. In order for it to become ready, it will take about 15 minutes, since the chicken is cooked very quickly, especially if the meat is pitted.

We prepare all the vegetable parts: two onions, carrots, peppers are cleaned properly and cut into large cubes.

In a deep frying pan, combine the vegetables and fry quickly until golden brown. At the end, we introduce the tomato and simmer under the lid for 15 minutes.

We catch the meat from the broth and set aside to cool.

Peel and cut potato roots.

We wash the buckwheat, put it into the broth along with pieces of potatoes. We also put vegetable fry here. We put the saucepan with the contents on a weak flame for languishing. Cook the soup until the buckwheat and potatoes soften.

Soup, cooked according to traditional motives, is very simple, light and tasty. Let's try and enjoy!

Ingredients:

Chicken - 0.5 kg.
Potato - 0.2 kg.
Carrot - 0.08 kg.
Buckwheat - 0.1 kg.
Lavrushka, salt, seasonings - 5 gr.

Cooking:

Wash the chicken well, pour clean water, bring to a boil. As the foam begins to appear, it must be removed.

After that, you need to reduce the heat, cover the contents with a lid and cook for 15-20 minutes over low heat.

We sort out buckwheat, wash it.

Cut carrots with onions and fry in lean fat.

We cut the potatoes finely.

As soon as the meat is cooked, we remove it, and supplement the broth with buckwheat, potatoes and vegetable fry.

We bring the dish to the finished state, languishing on the burner for 10 minutes.

A hot dish comes out truly excellent, and a symphony of flavors will give home the enjoyment of a meal. Chicken meatballs, complementing the soup, will appeal to even the smallest picky eater.

Ingredients:

Minced chicken - 0.3 kg.
Egg - 1 pc.
Flour - 1 tbsp. l.
Buckwheat - 135 grams.
Onions, carrots - 1 pc.
Butter - 95 gr.
Water - 1.8 liters.
Salt, pepper - one pinch each.
Greens - 1 bunch.

Cooking:

We put the washed buckwheat to boil in 1.8 liters of water. We cook on a very slow fire so that it does not have time to boil.

Meanwhile, on the second burner in a frying pan, fry the onion-turnip and carrots in butter. Pre-vegetables are cleaned, washed, cut.

Thawed minced meat or just twisted chicken meat is combined with ground pepper and one egg. We add flour to the mass for the stability of future meatballs. Mix everything and roll into separate balls with a diameter of 2 cm.

We collect the soup: in the boiling, almost ready-made buckwheat, we first lay the vegetable roast, and after the meatballs. Let the soup simmer for 10-15 minutes.

Season the finished dish with chopped herbs.

This recipe will appeal to ladies on a diet. No less rational is the use of such a soup in the children's menu.

Ingredients:

Chicken meat - 0.5 kg.
Buckwheat - 140 gr.
Potato - 0.15 kg.
Onion head - 100 grams.
Carrot - 100 grams.
Greens, salt, lavrushka - to taste.

Cooking:

The recipe for making soup is more than simple: we alternately add potatoes, buckwheat and vegetables fried in a pan into the broth with boiled chicken meat. We simmer the contents over low heat for a quarter of an hour. Salt the soup, “green” and season with your favorite spices.

Try to cook such buckwheat soup for the festive table. Surely, guests will appreciate it. The richness of the dish lies in the presence of a delicious tongue, which is famous for its excellent taste data.

Ingredients:

Chicken broth - 1.9 l.
Onion - 0.25 kg.
Carrot - 0.1 kg.
Egg - 1 pc.
Potato root crops - 0.2 kg.
Lavrushka - 2 gr.
A bunch of greens - 0.1 kg.
Salt - on the eye.
Buckwheat - 0.14 kg.
Pork or beef tongue - 0.35 kg.

Cooking:

Put the tongue in a saucepan with clear chicken broth and start cooking over medium heat. Meat should be cooked for at least 120 minutes. Upon readiness, we extract the delicacy and, having previously cooled, divide it into neat sticks.

We supplement the broth with washed buckwheat and simmer for ten minutes.

We chop potatoes, onions and carrots arbitrarily and put them in buckwheat., Salt the soup, and Ingredients: bring to a state of softness.

At the end of cooking, put a little lavrushka and chopped tongue into the pan.

The dish is complemented by a beaten egg. We introduce it in a thin stream into the soup, stirring with a spoon.

Having decorated the dish with greens, we feed relatives and friends with buckwheat soup with tongue!

Buckwheat soup "Surprise from the multicooker"

Buckwheat soup can be cooked both on the stove and in a slow cooker. This recipe is made with this home technique.

Ingredients:

Water - 2.5 liters.
Chicken - 500 grams.
Bulgarian pepper - 1 pc.
Onions, carrots - 1 pc.
Tomato - 2 pcs.
Potatoes - 2 pcs.
Buckwheat - 3/4 tbsp.
Bay leaf - 1 gr.
Vegetable oil - 17 gr.
Salt, seasonings - 5 gr.

Cooking:

Onion and pepper cut into cubes. Grind carrots with a large grater.

Grind tomatoes with a blender.

Cut potatoes into small cubes.

Fry onion, carrot, pepper in vegetable oil.

Place everything in a slow cooker and pour over the tomato puree.

Pour the ingredients with water, add buckwheat, potatoes and chicken. Cook for 30 minutes.

At the end of cooking, add herbs and seasonings.

Thanks to the culinary experiments of compassionate housewives, a lot of unique recipes for various dishes appear. This soup is no exception, as it uses potato instead of traditional dumplings.

Ingredients:

Chicken meat - 0.45 kg.
Water - 3.5 liters.
Vegetable set of carrots and onions - 1 pc.
Egg - 1 pc.
Potato tubers - 0.3 kg.
Buckwheat - 0.1 kg.
Flour - 80 gr.
Garlic cloves - 15 gr.
Dill green - 0.1 kg.
Seasonings - 0.02 kg.
Salt - 3-4 tsp
Vegetable fat - 0.05 l.

Cooking:

We make dumplings from boiled potatoes. To do this, we process the finished tubers into a puree, salt. We bring the potato dough with an egg and a tablespoon of flour. We mix.

From onions and carrots we make a blank for frying. We throw the vegetables into a frying pan heated with oil and simmer until the carrots soften.

We take ready-made broth on chicken meat. If there is none, then make it by boiling the indicated amount of poultry in water.

We put the washed buckwheat and roast into the finished meat broth. Boil everything for 10 minutes.

The readiness of the dish is determined by raising the dumplings to the surface.

Grind the greens with garlic and add them to the soup.

The dish is ready to eat!

This recipe was created by a successful Russian chef. The multi-stage technological process adds uniqueness and sophistication to the culinary action.

Ingredients:

Nutella - 1 cup.
Chicken backs - 4 pcs.
Chicken pulp - 250 gr.
Chicken stomachs - 0.3 kg.
Tomatoes - 3 pcs.
Garlic - 5-6 cloves.
Chile - 1 pc.
Cilantro, dill - 0.5 bunch each.
Carrots, onions - 1 pc.
Celery - 1 head.

Cooking:

We send chicken parts to a saucepan with water and set to boil.

We also send the core to the fire, in a separate container.

Cut chicken giblets into slices and put in a pan. After three minutes of frying, pour a little water so that the chicken hearts in the soup are soft.

Prepare the chicken fillet by cutting into cubes.

We clean the onion and carrot, cut it arbitrarily, fry it in a separate heat-resistant container. Carrots first, then onions.

My celery, free from the spine. The last one is put into the broth. We cut the stalks of celery into cubes and send them to stew with carrots. After 5 minutes, add the onion to the fry.

We clean the garlic, and chop the chili pepper arbitrarily. Wash the tomatoes and chop coarsely. We grind all the components in a combine into adjika.

We free the stewed hearts from excess liquid and put them in a separate bowl. We also add buckwheat porridge here.

We extract chicken meat from the broth and begin to season the soup.

In a saucepan with boiling liquid, lay the roasted carrots, onions and celery. After we introduce the previously chopped chicken fillet and let it boil a little so that the meat grabs. Next is the turn of chopped cilantro with dill, buckwheat with hearts and adjika from tomato, pepper and garlic. We put everything together, salt, mix. The soup is ready!

Stew is a great analogue of meat. Using it in a recipe can save a lot of cooking time. The dish turns out to be no less tasty and healthy.

Ingredients:

Chicken stew without spices - 1 can.
Potato - 0.15 kg.
Buckwheat - 0.13 kg.
Onions, carrots - 100 gr.
Vegetable oil, salt - at the discretion.

Cooking:

We sort out the buckwheat, wash it and put it on a large fire to cook. As soon as it boils, reduce the burner to a minimum, let it languish.

We clean the potatoes, wash, cut and send to buckwheat.

In a frying pan, fry one hundred grams of onion and chopped carrots. We fill the common pan with ready-made vegetables.

At the end of cooking, open a jar of stew and put it to the rest of the participants in the culinary action.

Boil the soup for 15 minutes over medium heat. Salt, season with spices and serve to be eaten by home!

A unique dish came to us from "hot" Mexico. Although the recipe does not include the addition of hot peppers, it is quite capable of revealing the whole flavor of this country. Let's try!

Ingredients:

Chicken fillet - 0.25 kg.
Tomatoes - 150 grams.
Buckwheat - 0.5 tbsp.
Bulgarian pepper - 80 grams.
Onions, carrots - 80 grams each.
Potato - 0.2 kg.
Horseradish root - 5 gr.
Salt - 5-10 gr.

Cooking:

The chicken meat is thinly cut in the form of sticks.

All vegetable crops (do not forget the tomatoes) are cleaned, washed, chopped into fractions and fried in a frying pan along with meat cubes.

We wash the buckwheat.

Preparing pots. For this recipe you will need 3 pieces, each 300 ml.

In a container we lay 40 grams of buckwheat, 2 tbsp. l roasted, diced raw potatoes, a generous pinch of salt.

Pour the pots with hot water, set the cooking mode on the oven at 200 degrees. We send the containers to the oven and simmer the soup for 1.5-2 hours.

The soup got its name due to the content of fragrant spices from turmeric and pepper in it. It turns out delicious!

Ingredients:

Chicken meat - 0.4 kg.
Onions, carrots - 1 pc.
Bulgarian pepper - 0.2 g.
Potato - 0.15 kg.
Salt - to taste.
Turmeric - 2 pinches.
Hot black pepper - 1 pinch.

Cooking:

Boil the chicken until tender in salted water.

We wash the buckwheat, peel and chop the potatoes, and fry the vegetables.

Put the washed buckwheat and potatoes into the broth. Cook no more than ten minutes. Add the fried vegetables to the ingredients. Salt everything and cook for another 10 minutes.

At the end, season the soup with ground turmeric and black pepper.

Buckwheat soup with chicken is a light and tasty first course, besides, it is prepared quickly and simply. Hot buckwheat soup with meat will warm and fill you up on chilly evenings. This dish will only benefit your health. For those who like heartier soups, you can cook buckwheat soup with meatballs.

Buckwheat soup with chicken: a classic recipe

Let's cook healthy and nutritious buckwheat soup with chicken today. It is easily digested and does not cause any discomfort. That is why this soup is useful for everyone: small children, adults and people with health problems. So you need to be able to cook buckwheat soup.

Cooking buckwheat soup takes little time, as the products are quickly cooked. Chicken cooks relatively quickly, buckwheat in small quantities too. So you can quickly and easily cook a hot healthy soup for lunch. For this we need the following products:

500 grams of chicken;
150 grams of buckwheat;
400 grams of potatoes;
1 large carrot;
1 large onion;
A few cloves of garlic;
Salt pepper;
Vegetable oil;
Bay leaf optional.

For buckwheat soup with chicken, it is better to take fillet, then the dish turns out to be especially tender. But you can also cook soup with legs or legs. The meat must be separated from the bone.

We wash the meat and cut it into pieces of medium size. This amount of products is designed for 4-5 liters of water.

Pour the chopped meat with water and put on fire. The broth needs to be cooked for up to 40 minutes, but if you take the sirloin, then you can use a little less.

In order for the buckwheat soup to turn out transparent, at the beginning of cooking, add a whole peeled onion, and when the soup is ready, just take it out of the pan.

At this time, prepare other ingredients. All vegetables need to be peeled, cut the onion into cubes, grate the carrots on a coarse grater, cut the potatoes into cubes. Buckwheat must be sorted out and washed thoroughly.

When the broth is ready, add potatoes to it first, a little later add buckwheat. And while we prepare the roast.

To do this, fry the onions and carrots in a pan in vegetable oil. After 10 minutes, after the buckwheat has been poured, add the fried vegetables.

Salt the soup, add pepper to taste. You can put a bay leaf for smell and garlic to taste. Cook buckwheat soup until all ingredients are ready.

We leave the finished buckwheat soup with chicken for another 15-20 minutes under the lid. Serve on the table better seasoning the soup with herbs.

Buckwheat soup with meat: preparing a hearty lunch

Buckwheat soup turns out to be a light and dietary first course. To make lunch hearty, we will learn how to cook buckwheat soup with meat. Incredibly delicious soup is made with beef. Delight your loved ones with a healthy soup on a nutritious broth.

We will cook with the expectation of 2-3 liters of water. For this amount of water you will need the following amount of products:

300 grams of meat;
6-7 large potatoes;
1 large onion;
1 large carrot;
3 tablespoons of buckwheat;
Vegetable oil;
Greens;
Salt pepper.

My meat, cut into pieces. Let's boil the broth. At this time, we prepare all the vegetables. We clean them, cut the potatoes into large cubes, onions into small cubes, three carrots on a coarse grater.

Salt the broth, add pepper, spices to taste. When the meat is ready, add potatoes to the broth. We send the previously sorted and washed buckwheat to the pan after the potatoes.

Fry onions and carrots in vegetable oil, add to soup 5 minutes before readiness.

You can add fresh herbs to your bowl of soup, especially the delicious combination of buckwheat soup and basil.

Buckwheat soup with meatballs: how to cook

One of the easiest soups to make is buckwheat soup with meatballs. It is not only easy to prepare, but also turns out to be very tasty and healthy. Such a soup can be considered a diet dish if you cook it with minced chicken meatballs.

To learn how to cook buckwheat soup with meatballs, you do not need to have culinary talent or experience in the kitchen. The recipe is very simple. And even the proportions for the second time cooking, you can determine for yourself how you like it more.

So, we need the following amount of products for 2 liters of water:

0.5 cups of buckwheat;
1 medium carrot;
1 medium onion;
3-4 large potatoes;
300-400 grams of minced meat.
Vegetable oil, salt, pepper.

We start cooking soup with the formation of meatballs. You can take any minced meat (pork-beef, beef, chicken) that you like best, add 1 egg, finely chopped onion, salt, pepper to it.

Mix everything thoroughly and make small balls. Throw the formed meatballs into boiling water. The fire must be reduced to a minimum level.

We clean the vegetables, cut the onion into cubes, rub the carrots on a coarse grater. Lightly fry vegetables in vegetable oil. We send them to the pan to the meatballs. Carrots with onions can be added raw, without frying.

Buckwheat must be sorted out, washed several times with water and poured into a saucepan. We cut the potatoes into cubes and also send them to the pan. Season the soup with salt, pepper and spices.

We turn off the buckwheat soup with meatballs, how to cook potatoes. Leave the soup to brew under the lid for a while.

Serve well with greens. In general, the “tastyness” of this soup lies in the number of meatballs. Therefore, pouring soup, divide them equally so as not to offend anyone.

Enjoy your meal!