Greek soup. Buckwheat soup: a selection of the best recipes.

Nutrition experts recommend eating a hot soup, such as buckwheat, at least once a day. After all, buckwheat itself is incredibly useful. In addition, buckwheat soup, even cooked on meat broth, a very easy and quickly digestible dish.

You can cook it using the most popular products: meat, chicken, mushrooms, liver. If you want to experiment, then with buckwheat you can cook cabbage soup, pickle and even fish soup. Such a variety of options will not allow a hot dish to become regular soup, and each time will delight with new tastes and original presentation.

How to cook buckwheat soup - a classic recipe

Soup with buckwheat is considered to be a traditional Russian dish. So classic recipe suggests adding forest or cultivated mushrooms to it.

300 g fresh mushrooms;
3-4 potatoes;
one medium onion and carrots;
½ st. raw buckwheat;
salt and pepper;
fresh herbs.

Cooking:

Using forest mushrooms clean them in advance, wash and boil for 15-30 minutes in slightly salted water. Then recline in a colander that glass excess liquid.
Heat up a heavy bottomed saucepan over the fire. Pour in a little vegetable oil and fry the diced onion.
After 3-5 minutes, add coarsely grated carrots and fry for another 3-5 minutes until the vegetables are soft.
Boiled or fresh mushrooms cut into large pieces and send to the pan with vegetables. Extinguish on low gas for about 7-10 minutes.
At this time, peel the potato tubers and cut them into cubes, rinse the buckwheat thoroughly in several waters.
Load prepared foods into a saucepan. Stir vigorously and pour in about 2-2.5 liters of strictly hot water.
As soon as the soup boils, turn on the gas and cook for 15-20 minutes until the potatoes are fully cooked.
About a couple of minutes before turning off the gas, salt and season the soup to your taste.
Increase the heat, let it boil again and remove from the stove. Add finely chopped greens and let the dish brew under the lid for about 5-10 minutes.
Another simple recipe for buckwheat mushroom soup offers a video.

Buckwheat soup in a slow cooker - a step by step recipe with a photo

The following recipe will explain step by step how to cook buckwheat soup in a slow cooker. The method is universal and suitable for kitchen appliances any model.

400 g of chicken meat;
3-4 potatoes;
1 carrot;
1 head of onion;
1 multist. raw cereals;
4 liters of water;
1 tsp salt;
2 tbsp vegetable oil;
1 leaf of laurel.

Cooking:

Cut chicken meat into small pieces. Set the program “soup”, “stewing”, “steamer” on the multicooker. Pour in water and dip the meat into it. Do not forget to skim off the foam that will appear when boiling!

2. In the meantime, finely chop the onion without the husk. Coarsely grate the carrot or cut into thin strips. Cut the potatoes as usual (slices, cubes, cubes).

3. Load all chopped vegetables into the slow cooker, as well as well-washed buckwheat and Bay leaf ik. Switch the equipment to the "buckwheat" mode.

4. After the end of the process, the multicooker will automatically switch to the heating mode. This is the best time to salt the soup and add herbs to it. After a few more minutes, you can serve.

Buckwheat soup with chicken

Buckwheat soup on the chicken meat it cooks a little longer than lean, but it turns out to be more rich and fragrant. Such a hot dish is especially enjoyed by kids.

200 g chicken breast;
1 onion;
1 small carrot;
3 tbsp with a slide of buckwheat;
2-3 potatoes;
a little butter;
spices, salt to taste.

Cooking:

Clean washed chicken fillet drop the whole piece into cold water(approximately 2.5–3 l). Let it boil over medium heat (skim off the foam) and then simmer, reducing it, for about 20-25 minutes.
Wash the buckwheat well, cut the peeled potatoes into small (about 2 cm) cubes. Rub the carrot, cut the onion into quarter rings.
As soon as the chicken meat is ready, take it out, and load the potatoes into the pan, and when the soup boils - buckwheat.
Fry carrots and onions (5-7 minutes) in butter until golden brown.
When the potatoes are almost ready, put the roast in the soup, as well as the boiled chicken fillet, cut into small pieces. Salt and pepper to personal taste.
After another 5-7 minutes, turn off the heat and let the hot dish brew and cool a little (about 10 minutes).

Soup with buckwheat and meat

In cold winter and dank autumn, you want to eat something hot, liquid and especially satisfying. Buckwheat soup with meat will provide the body with energy and will certainly cheer you up. By the way, you can cook it on the bones, but with the pulp it turns out much tastier.

0.5–0.7 kg of beef or pork pulp;
1 st. buckwheat;
5-6 medium potatoes;
1 large carrot;
1 large head of onion;
2 leaves of laurel;
salt, pepper, garlic.

Cooking:

Boil water in a saucepan and dip the meat into it, cut into small slices. (If you pour cold water, then it will boil down faster and will not be as tasty.) Cook it for about 1-1.5 hours over low heat.
Salt the broth, increase the gas and throw the potatoes, cut into cubes, into the pan. After boiling, add buckwheat, and reduce the fire again.
While the potatoes and buckwheat are cooking, peel the onion and carrot. Cut them into thin strips or cubes. (Carrots can be simply rubbed).
Heat a little vegetable oil in a frying pan and fry the vegetables until golden brown.
Put the roast in the soup and cook for another 10-15 minutes until the cereals and potatoes are fully cooked.
At the very end, salt and season with your favorite spices. Add a couple of cloves of garlic passed through a press and a handful of dry or fresh herbs.
Let the soup sit for about 10-15 minutes before serving.

Lean buckwheat soup without meat - diet recipe

Lenten buckwheat soup can be prepared not only on Lent or diet days. This simple hot dish will especially serve if there is not a single one in the refrigerator. meat product. Incredible light diet soup is ready in just half an hour.

2 liters of water;
2 tbsp buckwheat;
2 potatoes;
1 small onion and carrot;
salt, bay leaf, ground black pepper;
some vegetable or butter.

Cooking:

Pour water into a small saucepan and boil it. Throw washed buckwheat and potatoes cut into small cubes.
After boiling, reduce the gas and cook for about 10 minutes at a low boil.
Chop onions and carrots randomly. Fry in vegetable or butter and put the roast in a pan. (If you cook for real diet dish, then do not fry the vegetables, but immediately after slicing, throw them into the boiling soup.)
Add some salt, pepper and bay leaf. Cook for about 5-10 more minutes. Toss in a handful of fresh or dried herbs before turning off.

Video instruction how to cook buckwheat soup unusual recipe with cabbage and beef.

There are many varieties of soup recipes with buckwheat. Consider step by step easiest buckwheat soup recipe. It can be cooked both in meat broth and lean.

Ingredients:

meat broth(optional) - 3 liters

Buckwheat- 0.3 cups

Potato- 2-3 pieces

Carrot- 1 piece

Onion- 1 piece

Vegetable oil- 1 tbsp

Spices: salt, bay leaf, ground black pepper, optional: curry, ginger, garlic, herbs.

How to make simple buckwheat soup

1 . Boil meat (pork, beef, chicken) if you want to cook soup with buckwheat in meat broth. If you are preparing lean soup just put a pot of water on the fire.

2 . Peel potatoes, cut and dip into boiling broth.

3 . Rinse buckwheat.

4 . As soon as the broth with potatoes boils, add buckwheat. Reduce fire to minimum. So neither potatoes nor buckwheat will boil. Add spices.

5 . Cut the meat left in the process of preparing the broth into small pieces and add to the buckwheat soup.

6 . Prepare roast. Peel and chop onions and carrots. Fry in vegetable oil. You don't need to overcook the onions and carrots. Remove from stove as soon as the onion begins to brown. Add roast to buckwheat soup. After 15-20 minutes (when the potatoes and buckwheat are ready), the soup can be removed from the stove.

Delicious buckwheat soup is ready

Bon Appetit!

Buckwheat soup recipes

Delicious and incredibly healthy buckwheat soup known in Russian cuisine for a long time, managed to take root and enter the standard menu of every housewife. It does not take much time, it does not require overseas ingredients, and most importantly, you can eat with pleasure and come a couple of times for a supplement. You can and even need to diversify this dish, so we will add several options for the dish to the piggy bank of recipes soup with buckwheat.

Recipe: Buckwheat soup with mushrooms

Mushrooms, the most common champignons at any time of the year - 10 pieces.
Buckwheat - a little less than half a glass.
Tomatoes (tomato paste 1 tsp) - 1 large piece.
Bulb - 1 piece.
Carrot - 1 piece.
Potatoes - 2-3 pieces, medium size.
A clove of garlic.
Seasonings - salt and pepper, oregano and dried herbs.

First of all, we will roast in our buckwheat soup in a large frying pan . Finely chop the onion and chop the garlic clove. Fry everything in a pan in oil until golden brown, first put the garlic for a few minutes, then mix it with onions. Then we cut the carrot into thin circles and also fry together with the onion. When frying in soup with buckwheat almost ready, rinse, peel and cut the mushrooms into squares and also add them to fry in a pan with onions, carrots and garlic.

While all the vegetables are drying over low heat, pour boiling water over the tomato and remove the peel from it, chop and add to the fry (you can use tomato paste). Now we shift everything into a saucepan, you can, in principle, sauté vegetables in a saucepan with a rhinestone, as it is more convenient. We cut the potatoes into squares, put them to the vegetables and add a little water and more vegetable oil. After 15-15 minutes, pour the cereal and pour everything with water, plus seasonings. Cook until buckwheat is ready, let it brew.

Recipe: Buckwheat soup with chicken

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

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

Now fry the buckwheat in a pan for about 10 minutes, add it to the soup. We mix and put our soup with buckwheat on the slow fire. We chop the greens and add it when the soup is almost ready.

Recipe: Buckwheat soup in a slow cooker

Buckwheat - half a glass.
Chicken - fillet - 300 grams.
Greens - half a bunch.
Sour cream - 2 tablespoons.
Butter - 2 tablespoons.
Onion - 1 piece.
Carrot - 1 piece.
Seasonings - salt, bay leaf, dry herbs.

This soup with buckwheat incredibly simple, because the slow cooker does everything for you. We will do it without potatoes, so that it becomes more dietary and light. Wash and peel carrots and onions, cut into cubes. Rinse the buckwheat under running water, and cut the chicken into medium squares. We put everything together in a slow cooker and add seasonings, water. For cooking, the “stewing” mode is suitable for us - 1-1.5 hours. At the end, add chopped greens, sour cream.

Recipe: Buckwheat soup with meatballs

For soup:

Buckwheat - half a glass.
Potatoes - 2 pieces, medium size.
Bulb - 1 piece.
Celery stalk - up to 100 grams.
Carrot - 1 piece.
Spices and salt.
Olive oil or vegetable oil.
Butter.
Dill greens - half a bunch.

For meatballs in buckwheat soup, we need:

Chicken fillet or already minced meat- 300 gamma.
Eggs - 2 pieces.
Pepper and salt.
Semolina - 30 grams.

First of all, we will prepare the meatball mixture, since the semolina needs a little time to swell and make a lot of fluffiness. Take the chicken and chop it in a blender or in a meat grinder, put the minced meat in a bowl, beat in the egg, then salt and pepper. Now add semolina and mix the minced meat well, leave it for 15 minutes.

Now let's do buckwheat soup. Onions and carrots, potatoes, peel and wash. Grate the carrots, finely chop the onion into cubes, potatoes into small squares. Wash the celeriac and finely chop. Take a saucepan, pour the oil you are using into it, add butter, let it warm up. There we will put onions and carrots, we will simmer the vegetables over low heat, stirring occasionally, for about 15 minutes. If it burns, add a little oil or plain water. Now we put the celery, and after 10 minutes - the potatoes, put out the mass for another 15 minutes.

Pour water into the pan, mix the vegetables and pour the washed buckwheat. And while soup with buckwheat languish over low heat under a lid, we will make meatballs from minced meat prepared in advance: we wet our hands with cold water so that the meatballs do not stick to our fingers. We roll the minced meat into balls and put it on a table or board. Add the meatballs to the buckwheat soup one at a time, stirring gently so that the minced meat does not fall apart.

Salt the soup and add everything the right seasonings. With cutlets, it takes about 15 minutes to fully cook through. Leave the dish covered for 20 minutes to infuse. When serving, pour chopped greens, sour cream into a plate.

Step by step recipe for buckwheat soup with meat.

Compound:

chicken meat (you can beef, lamb) - 500 gr.,

potatoes - 3-4 pcs.,

buckwheat - 0.5 cups,

onion - 1 pc.,

carrots - 1 pc.,

garlic - 2-3 cloves,

Bay leaf,

vegetable oil,

salt, pepper - to taste.

It has long been no secret that it is good to eat at dinner. It can be cabbage soup, borscht or various soups. Soups can be prepared with rice, barley, pasta, peas. And if you are a buckwheat porridge lover, you can treat yourself.

Buckwheat soup, like all other soups, can be prepared in different ways, with or without meat, with broth or dietary with water. Today we bring to your attention recipe for buckwheat soup with meat. To prepare this, you can use chicken, beef or lamb meat. We cooked with chicken meat, as it is more tender and cooks faster.

It is unnecessary to say something about the benefits of buckwheat. Because, it is not in vain that it is introduced into the diet of babies, people recuperating after illnesses and the elderly. it turns out very tasty and useful. Prepare buckwheat soup with meat according to our recipe and your family will definitely like it.

Cooking buckwheat soup with meat.

To prepare buckwheat soup with meat Rinse the chicken meat well and cut into small cubes.

Place the meat in a saucepan and cover with water. Cook over medium heat for 50 minutes. If you use beef or lamb, then you need to cook for 1-1.5 hours.

While the meat is cooking, prepare the vegetables. Peel potatoes, rinse and cut into cubes.

Peel the onion, rinse and chop finely.

Wash the carrots, peel and grate.

Peel the garlic, rinse and chop.

Buckwheat soup is quite simple and universal dish. Suitable for almost everyone, has no contraindications (solid utility). It can be eaten even with different diets. Therefore, it will not be superfluous 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

Cooking buckwheat soup is quite easy. It turns out tasty and very useful. Soups from buckwheat are prepared in a variety of ways: meat, with liver, chicken, mushrooms, stew. There are many recipes and today we will cook buckwheat soup with meat.

To prepare it, we need:

meat - about half a kilogram;
potatoes - five pieces of medium size;
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 cooking the soup by boiling the meat. It will cook depending on which one you take (beef, pork or chicken).

While it is cooking, prepare the other ingredients. Sort the buckwheat groats well and calcine it in a pan. Don't add oil. Thus, buckwheat will become more fragrant.

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

Now make the fry. Pour the oil into the pan, put the onion there, and after a few minutes, the carrots. Everything should be fried until golden brown.

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

After that, the soup should be salted and roasted. Boil soup until tender. When the soup is ready, add pepper to taste, a couple of bay leaves, squeeze the garlic into the pan. Let it boil again and turn off the flame.

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

Bon Appetit!

How to cook buckwheat soup with chicken: recipe

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

For cooking we need:

500 grams of chicken fillet;
one bulb;
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. Twist the chicken fillet in a meat grinder, salt and add seasonings to taste. Make meatballs.

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

Now put all the vegetables (celery, carrots, onions) in a pan with vegetable oil. Let them steam for about five minutes, but do not fry.

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

Potatoes should be put in boiled water first. After the water boils, add buckwheat to the pan.

Wait for another boil and put the rest of the ingredients in the water: carrots with 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. Divide soup into serving bowls.

Bon Appetit!

Buckwheat soup with beef: recipe with photo

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

To prepare it, we need:

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

In order to cook the soup, we need a 3.5-liter saucepan (you can use four, but not less, otherwise you will have to reduce the amount of food).

Let's start cooking with frying. Peel the carrots and onion, then cut them into small cubes. Take a frying pan and olive oil fry everything.

At this stage, it will not be superfluous to pepper and salt the frying.

Now we take the meat (already cooked, so take care to boil it in advance).

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

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

V summer time years, when the potatoes are young, we put buckwheat and potatoes at the same time, and when older, it is better to put buckwheat before, as it will take longer to cook.

When the potatoes and buckwheat are cooked, fried meat and vegetables should be added to the soup pot.

All you need to salt and add bay leaf.

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

Everything, buckwheat soup with beef is ready. Can be poured into bowls and served.

Bon Appetit!

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

Buckwheat Soup Ingredients (for about 16 servings):

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

For the broth:

Onion - 1 pc.
Carrot - 1 piece
Garlic - 3-4 cloves
Greens or green stalks - 1 bunch
Bay leaf - 2-3 pieces

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

If you want to cook buckwheat soup with chicken, then it's better to take it for soup chicken legs by removing their skin. 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 pepper for soup, half of each color, and it is advisable not to replace leeks with onions. This is my little secret: bright juicy vegetables transform ordinary everyday soup into an interesting dish.

Advice

If you bought buckwheat not fried, but light and without a fragrant smell, roast it a little in a dry frying pan.

Buckwheat soup - recipe with step by step photos

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

Pour the meat with cold water, put on the stove and bring to a boil.

When the water boils, foam appears. We remove the fire to a minimum, remove the foam, cover with a lid and cook for 15-20 minutes over low heat.

Drain the water, pour clean water, add peeled vegetables, spices and bring to a boil.

Cook the broth over low heat under the lid for about 2 hours, if the soup is on beef. If you cook buckwheat soup on chicken - 40-60 minutes is enough.

While the broth is cooking, let's take care of the rest of the products. We clean and cut the vegetables: potatoes - into cubes, carrots and peppers - into small cubes, chop the onion, wash the buckwheat.

Put 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 fry too much.

When the broth is cooked (check the readiness of the meat), we take out the meat and leave to cool. We take out the vegetables from the broth and throw them away, but you can finely chop the carrots and return the soup - if desired.

We put potatoes in the broth and cook until half cooked: 7-12 minutes - depending on the type of potato.