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Buckwheat soup. Buckwheat soup - recipes with photos

Buckwheat is simply an amazing product. One can sing her praises endlessly. And it’s no coincidence. After all, with the participation of this cereal you can prepare various healthy dishes. And not only the ones we are all used to, for example, delicious buckwheat porridge with or without meat. After all, there are many recipes for first courses in which buckwheat plays first fiddle.

For example, buckwheat soup with chicken or other meat. Don't want meat? Please. Eat . Lovers of tasty and healthy food will be especially pleased by the fact that using this product you can prepare an equally rich and tasty buckwheat soup without meat with vegetables.

How to cook it? First of all, quickly. Secondly, it's easy. Thirdly, it's simple! Now you will see this. This is detailed information on how to prepare delicious buckwheat soup step by step with photos!

BY THE WAY: This recipe for buckwheat soup with vegetables is relevant not only for those who keep their figure in order. It is ideal for those fasting for religious reasons, children, pregnant women and the elderly.

Making delicious buckwheat soup without meat - a recipe for a lean dish

You will see a lot of ingredients here. Should we take everything in this order and in exactly this set? No. If your vegetable set does not contain something from the recipe, you can put what suits or likes you. And in general, here you can experiment and experiment. So, let's begin!

Ingredients

  • Buckwheat – 1 glass (per 1.5-2 liters of water)
  • Onion – 70 g
  • Carrots – 1 pc.
  • Broccoli – 70 g
  • Cauliflower – 70 g
  • Brussels sprouts – 70 g
  • Stem celery – 70 g
  • Eggplant – 70 g
  • Bell pepper – 70 g
  • Greens to taste
  • Salt and spices - optional
  • Vegetable oil - optional

Making buckwheat soup without meat

Buckwheat is the main ingredient. Therefore, it is advisable to choose its variety carefully. And it’s better to take one that doesn’t boil instantly. Before you wash the cereal from dust and debris, you need to sort it out.

Step 1. Sort out the buckwheat

Then you can choose one of two. Or put the buckwheat on the fire first and then gradually add the ingredients. Or put everything together. I preferred the second option - it all quickly sinks together, soaking in one another. So, pour water into the pan and let it boil. Let's start with the onion. Because it will give a stunning aroma. If you are cooking with oil, the chopped onion can be lightly fried in vegetable oil. Or put it just like that.

Step 2. Chop the onion

By the way, have you decided whether you are cooking with vegetable oil or without it? If so, and you don’t want to fry onions and carrots, you can pour 1 tbsp of oil directly into cold water. And chop up the carrots in some unusual way.

Step 3. Let's cut the carrots differently than always

The next hard product is celery stalk. It is very tasty and healthier. The soup will acquire an unusual aroma. Let's cut it crosswise.

Step 4: Celery Slices

If the water for buckwheat soup with vegetables has boiled, you can put cereals and onions with carrots and celery into it. Once brought to a boil, reduce heat. Let's continue by preparing those products that are harder. These will be Brussels sprouts. Remove the top sheets and trim off any excess. If you want to. Cut into quarters.

Step 5: Prepare the Brussels Sprouts

Broccoli is a source of more than just vitamins. Our delicious buckwheat soup will become even richer if we add this type of cabbage. Just before doing this, separate the heads of cabbage.

Step 6. Broccoli

And the last type of cabbage is cauliflower. Let's break it down into small parts too.

Step 7. Separate the cauliflower into inflorescences

We are left with two delicate products. They can be put in last. The first product is bell pepper. Oh, and it will add flavor! Let's cut into rings.

Step 8. Cut the bell pepper into rings

By slicing the eggplant we will finish preparing the ingredients.

Step 9. Eggplant

So, if you put everything in line, then 10-15 minutes should pass. Under the lid, the soup, lightly salted and sprinkled with spices, is almost ready. If the water has boiled and you have chopped all the ingredients, then it’s time to put them in boiling water. After 15 minutes, add salt and sprinkle with spices. And, adding chopped herbs, bringing the soup to a boil, turn off. Buckwheat vegetable soup - aromatic, rich, satisfying - ready!

Step 10. The soup is ready. Bon appetit!

Cooking spicy buckwheat soup with tomato juice - my favorite recipe

This version of lean buckwheat soup is distinguished by the presence of not only vegetables, but also tomato. This ingredient makes the soup more beautiful, tastier and even healthier.

Ingredients

  • Buckwheat - half a glass
  • Water – 1.5 l
  • Potatoes – 2-3 pcs.
  • Carrots – 1 pc.
  • Onion – 1-2 pcs.
  • Bell pepper – 0.5 pcs.
  • Tomato juice - half a glass
  • Bay leaf – 2 leaves
  • Salt and pepper - to taste
  • Greens – 20 g
  • Sunflower oil – 1-2 tbsp.

Preparation

Pour the sorted and washed cereal into a pan and put it on the fire.

While the water is boiling, we need to have time to prepare the remaining ingredients. Traditionally, peel the potatoes and carrots. After washing them, cut them into strips.

Send the potatoes to the buckwheat and peel the onions. Cut into cubes and place together with the carrots in hot oil.

Chop the pepper into strips and add it to the onions and carrots. Boil tomato juice and place it in a frying pan.

Usually potatoes and cereals are cooked for 15-20 minutes. About 5 minutes before it’s ready, we’ll send the tomato juice here with everything we put in it. Season the soup with salt and pepper to taste and add chopped herbs and bay leaves. After the soup boils, you can turn it off.

How to deliciously cook buckwheat soup without meat with garlic

This is almost a traditional soup that we are all used to. After all, even buckwheat soup with meat is usually prepared according to this algorithm. But there's no meat here. But there is garlic. And it adds a chic note to the taste of the soup.

Ingredients:

  • Buckwheat – half a glass
  • Potatoes – 2-3 pcs.
  • Carrots – 1 pc.
  • Garlic – 2-3 cloves
  • Bay leaf – 1 leaf
  • Salt and pepper - to taste
  • Dill
  • Vegetable oil

Cooking step by step recipe for lean buckwheat soup without meat with garlic

There is no meat, but our long-lasting ingredients are potatoes, carrots and cereals. Therefore, put a bay leaf and, if available, dried dill in cold water.

Buckwheat is a very healthy product. But most often we use it as a side dish, forgetting that this tasty cereal can become the basis for a hearty soup. Preparing buckwheat soup without meat is as easy as shelling pears, and this recipe is very relevant for the period of Lent. The set of ingredients is quite traditional, and the taste of buckwheat soup will delight you with its novelty. The recipe below does not contain onions, but you can skip them and fry them in a frying pan along with carrots. Well, in addition to soup, during Lent you can always feed your family buckwheat porridge with vegetables.

  • buckwheat – 1 glass;
  • medium-sized potatoes – 2-3 pcs.;
  • carrots (small) – 2 pcs.;
  • sunflower (or olive) oil – 30 ml;
  • garlic – 1 clove;
  • bay leaf – 1 pc.;
  • salt, ground pepper - to taste;
  • fresh or dried greens.

Step-by-step recipe for lean buckwheat soup without meat

The preparation of any dish begins with the longest-lasting ingredient. Meat soups, as a rule, begin to be prepared by boiling the meat broth, and only then add the remaining ingredients. Since our soup today is a lean dish, that is, it does not contain fats and proteins of animal origin (but contains many other tasty and healthy things), we will skip this step and go straight to point number two. Let’s prepare the dishes in which we will prepare the buckwheat soup, fill it with drinking water (2 l) and put it on fire. Already at this stage, you can add bay leaf to the water.

Carrots, like potatoes, are present in all first courses (with rare exceptions), so we peel them, wash them and grate them coarsely. Fry in a frying pan with the addition of a small amount of vegetable oil, then add it to the soup along with the oil in which it was fried. This culinary trick allows you to give the vegetable broth a rich yellow color, so the soup will look much more appetizing.

We wash the buckwheat in water once or twice, depending on its condition.

Drain the cloudy water. Add the washed buckwheat to the soup and cook the dish until fully cooked.

Pass a clove of garlic through a garlic press and season the soup with it. We also salt and pepper it to taste.

Before the end of cooking (about a couple of minutes before turning off the heat), season the soup with herbs and serve hot.

beautyhalf.ru

Buckwheat soup without meat

Buckwheat soup without meat is a simple and versatile dish for those who fast, watch their figure and simply eat right. With simple ingredients you can diversify your diet and be completely satisfied with one serving. You can add mushrooms to this soup, thereby replacing meat and making the soup more satisfying. The first course will appeal to both adults and children. In addition, any novice housewife can easily prepare it. You can serve this simple soup with croutons or other baked goods, thereby increasing and improving the nutritional value and taste.

Ingredients

  • Buckwheat 110 g;
  • Water 1.5-2 l;
  • Potatoes 600 g;
  • Carrots 150 g;
  • Onions 140 g;
  • Vegetable oil 1-2 tbsp;
  • Salt – 1 tsp;
  • Ground black pepper;
  • Bay leaf 2 pcs.;
  • Greenery.

How to make lean buckwheat soup without meat

Wash and peel the potatoes. Pour cold water into a saucepan, it is better to use purified filtered water. Bring it to a boil, lightly salt it. You can cut the potatoes into medium wedges or cubes. After the water boils, throw it into the soup and simmer until half cooked for 10-15 minutes.

Prepare buckwheat. Rinse it in a bowl 2-3 times using running water. Add to the cooked potatoes and continue cooking for 10 minutes. You can use either unroasted or fried buckwheat. The result of the dish will not change.

While the buckwheat and potatoes are cooking, we make the frying. To do this, wash and peel the onions and carrots. You can cut the onion into traditional small cubes or strips. You can cut the carrots into shapes that interest you or grate them. Add butter or vegetable oil to a hot frying pan and let it warm up a little. After a few seconds, add the prepared vegetables. Fry over medium heat for 3-5 minutes until golden brown.

Add the finished mixture, fried in a frying pan, to the soup. Mix well with a spoon and leave to cook for 5-7 minutes after boiling.

Add the necessary seasonings - pepper, salt, bay leaf and others, at your discretion. Stir the contents of the pan and let the soup come to a boil. Taste it; you may be missing some spices.

Remove from heat and add washed chopped herbs. You can use dill, parsley or even celery greens. By the way, aromatic herbs can be used both fresh and frozen.

Stir with a spoon or other utensil. Our delicious meatless buckwheat soup is ready! Have a nice lunch.

vkys.info

Buckwheat soup without meat

Buckwheat soup without meat

Buckwheat soup without meat- a simple first course that will especially appeal to those who love lean and light soups. Despite the fact that there is no meat in the dish, it turns out very tasty. This soup is perfect for children and the elderly. Try it!

Cut the peeled potatoes into cubes and place them in the pan in which we will cook the soup.

Rinse the buckwheat and add to the pan with the potatoes.

Pour water over potatoes and buckwheat and put on fire. Bring everything to a boil, remove the foam, add salt to taste. Boil potatoes and cereal for 25 minutes. Peel the onions and carrots, cut the onions into pieces, the carrots into strips or thin slices, fry in vegetable oil, stirring occasionally, until the vegetables are soft.

When the potatoes and buckwheat are ready, add the onions and carrots to the pan. Also add spices and seasoning, bay leaf. Bring to a boil, then reduce the heat and simmer the soup over low heat for 5-7 minutes.

Very tasty buckwheat soup, prepared without adding meat, pour into bowls, sprinkle with chopped herbs and serve hot.

Enjoy your meal!

rutxt.ru

Buckwheat soup without meat

Ingredients

Step-by-step recipe for making buckwheat soup without meat with photos

The onion needs to be chopped.

Grate the carrots.

Now you need to put a pan of water on the fire and let it boil.

Fry the onions and carrots, add the fried vegetables to the dish, add salt, pepper, sour cream, season with chopped fresh herbs and turn off the heat. That's all, delicious buckwheat soup without meat is ready!

Video recipe Buckwheat soup without meat

How to make buckwheat soup without meat

Soup with buckwheat is not only tasty, but also healthy, and now we will tell you how to prepare buckwheat soup without meat according to a different recipe!

bigpovar.com

How to make delicious buckwheat soup without meat

A real, authentic, Russian recipe for buckwheat soup has been passed down from generation to generation. The generation of our great-grandmothers simmered it in a cast-iron pot in the stove, taking it out with a grabber. The aroma spread throughout the house. Of course, meat was added to it. In the diet of the last century, meat was an indispensable ingredient for energy. Today, physical labor fades into the background, so the recipe for buckwheat soup can be prepared without it.

Buckwheat itself is rich in many useful microelements and vitamins. In addition, it is an irreplaceable source of energy. We often use it as an addition to any dish, as a side dish. Don't forget that healthy cereals can be a substitute for potatoes or noodles in soup.

A very tasty buckwheat soup without adding meat is suitable for vegetarians and as a lunch during Lent. It's quite simple to prepare. Let's get started.

For the soup you will need:

Recipe for buckwheat soup without meat, with photo

First, pour cold water into the pan. Let's deal with ingredients that require a long cooking time. These are potatoes and carrots.

Wash the vegetables thoroughly under running water. We remove the peel from them.

Grate the carrots on a coarse grater. Pour sunflower oil into the frying pan. When the surface is hot, add the carrots. Bring until golden brown.

Advice: Lightly poached carrots will give the broth a bright orange color.

Pour buckwheat into a deep container.

Advice: The cereal will double in size after boiling. Keep this in mind when using a small saucepan.

We rinse several times: pour water, shake, drain. We do this until the water becomes completely clear. Place in a saucepan and cook for 15 minutes until tender. For taste, add spices, bay leaf, ground pepper, salt.

Peel the garlic. Finely chop or pass through a garlic press. Add to soup.

We wash the greens. Use a towel to remove excess liquid. Finely chop. When the soup is ready, sprinkle fresh herbs on top.

So, buckwheat soup without meat is ready.

Cook with us:

Just as garlic donuts are an indispensable addition to borscht, our soup goes with black bread croutons with garlic. Let's cook them.

Brown bread croutons

Rye bread crackers are an excellent appetizer for soup. Of course, you can use store-bought ones, but having prepared them yourself, you will probably know what they are made of and they will turn out much tastier.

In preparation, you can use both black and white bread. The taste will be special and unique in each case. Cut the bread into slices at least thick 1cm. Next, cut each into strips 1-2cm.

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

Multicooker soup has a simmered flavor that is reminiscent of dishes cooked in 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:

  1. Boil the chicken until soft.
  2. Remove from the pan, cool, and separate into fibers.
  3. Place the cereal into the broth.
  4. When the buckwheat is almost ready, add the overcooking: carrots, onions, tomato paste.
  5. Place potato tubers cut into cubes.
  6. 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.

  1. Cut the meat into pieces and fry in a dry frying pan.
  2. Fill with cold water.
  3. Pour in the buckwheat.
  4. Cook the cereal and meat at the same time.
  5. Add potatoes, fried onions, carrots.
  6. Cook until the vegetables are ready.
  7. 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:

  1. Cut the beef into 5 cm pieces.
  2. Boil it in water.
  3. Place with a slotted spoon and cool.
  4. Put buckwheat into the broth.
  5. Cook until soft.
  6. Add diced potatoes and overcooked carrots.
  7. Cook over low heat until done.
  8. Place the beef into the finished soup.
  9. Let's mix.
  10. 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.

  1. Pour buckwheat into boiling water (3 liters).
  2. Add grated celery root or stalks, cut into thin rings.
  3. We put tomatoes, carrots, onions - you can’t fry them.
  4. Cook until the vegetables are soft.
  5. Season with suneli hops.
  6. 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:

  1. Dry mushrooms are soaked.
  2. Cut into thin strips.
  3. Place buckwheat and mushrooms into boiling water at the same time.
  4. Boil over low heat for 10 minutes.
  5. Add whole potato tubers.
  6. Add carrots and onions fried in vegetable oil.
  7. Cook until the potatoes are soft.
  8. 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.

Buckwheat soup without meat is a simple and versatile dish for those who fast, watch their figure and simply eat right. With simple ingredients you can diversify your diet and be completely satisfied with one serving. You can add mushrooms to this soup, thereby replacing meat and making the soup more satisfying. The first course will appeal to both adults and children. In addition, any novice housewife can easily prepare it. You can serve this simple soup with croutons or other baked goods, thereby increasing and improving the nutritional value and taste.

Taste Info Hot soups / Vegetable soup

Ingredients

  • Buckwheat 110 g;
  • Water 1.5-2 l;
  • Potatoes 600 g;
  • Carrots 150 g;
  • Onions 140 g;
  • Vegetable oil 1-2 tbsp;
  • Salt – 1 tsp;
  • Ground black pepper;
  • Bay leaf 2 pcs.;
  • Greenery.


How to make lean buckwheat soup without meat

Wash and peel the potatoes. Pour cold water into a saucepan, it is better to use purified filtered water. Bring it to a boil, lightly salt it. You can cut the potatoes into medium wedges or cubes. After the water boils, throw it into the soup and simmer until half cooked for 10-15 minutes.

Prepare buckwheat. Rinse it in a bowl 2-3 times using running water. Add to the cooked potatoes and continue cooking for 10 minutes. You can use either unroasted or fried buckwheat. The result of the dish will not change.

While the buckwheat and potatoes are cooking, we make the frying. To do this, wash and peel the onions and carrots. You can cut the onion into traditional small cubes or strips. You can cut the carrots into shapes that interest you or grate them. Add butter or vegetable oil to a hot frying pan and let it warm up a little. After a few seconds, add the prepared vegetables. Fry over medium heat for 3-5 minutes until golden brown.

Add the finished mixture, fried in a frying pan, to the soup. Mix well with a spoon and leave to cook for 5-7 minutes after boiling.

Add the necessary seasonings - pepper, salt, bay leaf and others, at your discretion. Stir the contents of the pan and let the soup come to a boil. Taste it; you may be missing some spices.

Remove from heat and add washed chopped herbs. You can use dill, parsley or even celery greens. By the way, aromatic herbs can be used both fresh and frozen.

Stir with a spoon or other utensil. Our delicious meatless buckwheat soup is ready! Have a nice lunch.

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

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

How to cook buckwheat soup - a classic recipe

Buckwheat soup is rightfully considered an original Russian dish. Therefore, the classic recipe suggests adding wild or cultivated mushrooms to it.

  • 300 g fresh mushrooms;
  • 3–4 potatoes;
  • one medium onion and one carrot each;
  • ½ tbsp. raw buckwheat;
  • salt and pepper;
  • fresh greens.

Preparation:

  1. When using wild mushrooms, peel them in advance, wash them and boil them for 15–30 minutes in slightly salted water. Then drain the excess liquid in a colander.
  2. Heat a thick-bottomed saucepan over heat. Pour in a little vegetable oil and fry the diced onion.
  3. After 3-5 minutes, add the coarsely grated carrots and fry for another 3-5 minutes until the vegetables are soft.
  4. Cut boiled or fresh mushrooms into large pieces and add to the pan with the vegetables. Simmer on low gas for about 7–10 minutes.
  5. At this time, peel the potato tubers and cut them into cubes, rinse the buckwheat thoroughly in several waters.
  6. Place the prepared ingredients into the pan. Stir vigorously and pour in about 2–2.5 liters of strictly hot water.
  7. As soon as the soup boils, turn on the gas and cook for 15–20 minutes until the potatoes are completely cooked.
  8. About a couple of minutes before turning off the gas, add salt and season the soup to your taste.
  9. Increase the heat, let it boil again and remove from the stove. Add finely chopped herbs and let the dish simmer, covered, for about 5-10 minutes.
  10. Another simple recipe for buckwheat soup with mushrooms is offered in the video.

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

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 of any model.

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

Preparation:

  1. Cut the chicken meat into small pieces. Set the multicooker to the “soup”, “stew”, “steam” program. Pour in water and dip the meat into it. Don't forget to skim off any foam that appears when boiling!

2. In the meantime, finely chop the onion without peeling. Grate the carrots coarsely or cut into thin strips. Cut the potatoes as usual (slices, cubes, cubes).

3. Place all the chopped vegetables, as well as well-washed buckwheat and bay leaves into the multicooker. Switch the equipment to “buckwheat” mode.

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

Buckwheat soup with chicken

Buckwheat soup with chicken takes a little longer to prepare than lean soup, but it turns out more rich and aromatic. Children eat this hot dish with special pleasure.

  • 200 g chicken breast;
  • 1 onion;
  • 1 small carrot;
  • 3 tbsp. with a pile of buckwheat;
  • 2–3 potatoes;
  • a little butter;
  • spices and salt to taste.

Preparation:

  1. Dip the cleanly washed chicken fillet, a whole piece, into cold water (about 2.5–3 liters). Bring to a simmer over medium heat (skim off) and then reduce the heat to a simmer for about 20-25 minutes.
  2. Wash the buckwheat well, cut the peeled potatoes into small (about 2 cm) cubes. Grate the carrots, cut the onion into quarter rings.
  3. As soon as the chicken meat is ready, take it out, add potatoes into the pan, and when the soup boils, buckwheat.
  4. Fry the carrots and onions (5-7 minutes) in oil until golden brown.
  5. When the potatoes are almost ready, add the fried potatoes to the soup, as well as boiled chicken fillet, cut into small pieces. Season with salt and pepper to personal taste.
  6. After another 5-7 minutes, turn off the heat and let the hot dish sit and cool slightly (about 10 minutes).

Soup with buckwheat and meat

In the 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 definitely lift your spirits. By the way, you can cook it on the bones, but with pulp it turns out much tastier.

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

Preparation:

  1. Boil water in a saucepan and place the meat, cut into small slices, into it. (If you add cold water, it will boil faster and will not be as tasty.) Cook it for about 1-1.5 hours over low heat.
  2. Salt the broth, increase the gas and add the potatoes, cut into cubes, into the pan. After boiling, add buckwheat and reduce the heat again.
  3. While the potatoes and buckwheat are boiling, peel the onion and carrot. Cut them into thin strips or cubes. (You can simply grate the carrots).
  4. Heat a little vegetable oil in a frying pan and fry the vegetables until golden brown.
  5. Place the roast in the soup and cook for another 10–15 minutes until the cereal and potatoes are completely cooked.
  6. At the very end, add salt and season with your favorite spices. Add a couple of cloves of pressed garlic and a handful of dry or fresh herbs.
  7. Let the soup sit for about 10-15 minutes before serving.

Lean buckwheat soup without meat - dietary recipe

Lenten buckwheat soup can be prepared not only on Lent or diet days. This simple hot dish will be especially satisfying if you don’t have a single meat product in the refrigerator. This incredibly easy dietary soup can be prepared in just half an hour.

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

Preparation:

  1. Pour water into a small saucepan and boil it. Throw in washed buckwheat and potatoes cut into small cubes.
  2. Once boiling, reduce the gas and simmer for about 10 minutes.
  3. Chop the onions and carrots as desired. Fry in vegetable or butter and place the frying in a pan. (If you are preparing a truly dietary dish, do not fry the vegetables, but immediately after cutting, throw them into the boiling soup.)
  4. Add some salt, pepper and bay leaf. Cook for about 5-10 minutes more. Toss in a handful of fresh or dried herbs before turning off.

Video instruction will tell you how to prepare buckwheat soup according to an unusual recipe with cabbage and beef.