The benefits of buckwheat have been known since ancient times.It is no coincidence that it is always included in the diet of children, people recovering from an illness, and people with diabetes, obesity, and anemia. Buckwheat has few carbohydrates, but a lot of fiber, amino acids, and protein. Buckwheat is a rich source of iron. We suggest adding a recipe for buckwheat soup to your cookbook. Buckwheat combines well with many products in terms of its taste, so there are different soups with buckwheat: chowder, several variations of rassolnik, soup with fish, mushrooms, even with fruit... We have selected for you proven and noteworthy recipes for soup with buckwheat. Before adding buckwheat to the soup, it must be sorted and washed. You can use whole grains or chopped buckwheat for the soup. Just keep in mind that chopped buckwheat boils much faster than kernels, so it is added to the buckwheat soup later, about ten minutes after adding the potatoes to the broth.

Buckwheat Soup in the Multivariate

To make buckwheat soup in a slow cooker, you will need the following ingredients:

• chicken meat (any part) - 400-500 g
• potatoes - 4 pcs.
• buckwheat - 1 incomplete multi-cup
• carrots - 1 pc.
• onion - 1 pc.
• salt, spices - to taste
• bay leaf - 2 pcs.
• water - 2 l
• when you submit to the table you will need:
• sour cream
• fresh greens

Method of preparation:

Chicken meat (any part) wash, cut into pieces.

Peel potatoes, wash and cut into small cubes.

Onions peel off the husk, wash and cut into small cubes.

Carrots are peeled, washed and rubbed on a medium grater.

Buckwheat sorted, washed.

In the cup of the multivarka lay all the products: chicken, potatoes, buckwheat, onions, carrots.

Add water, salt, bay leaf and spices.

Turn on the "Quenching" program for 1.5 hours.

Now the multivariate will brew the soup, and you can do your own business, waiting for a signal of readiness.

Ready soup spilled on plates, served to the table, seasoned with sour cream and fresh herbs.

Even the most inexperienced housewife can make delicious buckwheat soup using this recipe.

Buckwheat soup in a serving pot

This is a recipe for not only a delicious but also a beautiful dish that will decorate any dinner party. Ingredients:

• buckwheat groats - 4 tbsp
• onions - 2 medium onions
• carrots - 2 pieces
• olive oil - 2 tbsp
• fresh champignons - 400 g
• young potatoes - 2 pieces
• vegetable broth - 800 ml
• meatballs — 8 pieces

The products are designed to prepare 4 servings.Please note that to prepare this soup, in addition to the ingredients, you will need portioned pots. You can cook the soup in one large pot, but then you will have to serve it in bowls, and all the beauty and uniqueness will be lost. Method of preparation:

• Prepare the vegetables: cut the carrots into thin strips, the onion into small cubes.
• Then chopped carrots and onions in fry in olive oil until the onion will turn golden.
• When the onion turns golden, add the champignons chopped into slices into the frying pan.
• Cut potatoes into small cubes.
• Put into the pots toasted vegetables and champignons, diced potatoes and add 2 meatballs to each pot.
• Pour the pots with broth, salt, pepper to taste, close the lids and put the pots in the oven. Simmer the soup in the oven for 45-50 minutes at 180 °.

The soup is served directly in the pots.

Buckwheat soup with meat

For the soup, take the pure pulp of any meat or meat on the bone. First, you can fry it until it is crusty - this will make it even tastier. The ingredients are listed for 3.5 liters of water. Ingredients:

• 500-600 g of any meat
• 4-5 potatoes
• 1 large onion
• a pair of garlic cloves
• 1 medium carrot
• 150 g of buckwheat
• salt, bay leaf, pepper to taste
• vegetable oil.

The ingredients are listed for 3 liters of water.Method of preparation: Put the meat on the fire and cook for 1 hour. Clean buckwheat should be heated in a frying pan without oil. Peel and cut the potatoes into cubes or sticks. Fry the carrots, grated into strips, and onions, chopped into small cubes. Add the potatoes to the boiling broth. When the soup boils again, add the buckwheat and cook for 10 minutes. Then add salt and fried carrots and onions to the soup. Leave to simmer over low heat until done. Add pepper 5 minutes before done, add a couple of bay leaves, squeeze out the garlic. After done, leave the soup to infuse on the stove. When serving, chop up some greens into a plate.

Buckwheat soup with mushrooms

This soup cooks quite quickly becauseits ingredients do not require long-term heat treatment. You can take not only fresh mushrooms, but also dried and frozen ones. Pre-soak dried mushrooms (80-100 g) for 50-60 minutes, and do not pour out the water after soaking, but add it to the pan for more flavor. The amount of products in the recipe is indicated for 3 liters of water. Ingredients:

• 500 g of fresh mushrooms (or 80-100 g of dried)
• 2 onions
• 1 medium carrot
• 2 tomatoes (or 2 tablespoons of tomato paste)
• 4-5 medium-sized potatoes
• 0.5 cups of buckwheat (you can and more if you need to make soup thicker)
• salt, spices to taste
• vegetable oil - 3 tbsp
• sour cream to taste when serving.

Method of preparation: Put water on the fire.Peel and cut the vegetables, rinse the buckwheat. Heat the sunflower oil in a frying pan, fry the onion until golden brown, add the mushrooms and continue frying until they release juice. Then put the carrots and tomatoes in the frying pan. Pre-scald the tomatoes with boiling water, peel them and chop them. You can also use tomato paste. Stir the mixture in the frying pan and fry until the liquid evaporates. When the water boils, throw the potatoes and buckwheat into the pan, and after 10 minutes, fry the mushrooms. Salt the soup, add spices (optional) and cook until done. After removing the soup from the heat, let it sit. When serving, add sour cream to the plates.

Buckwheat soup with liver

Any liver will do for this soup:beef, pork, chicken. You can cut it into pieces of any size, just remove the films first. There are two recipes for buckwheat soup with liver: when the liver is put into boiling water raw and when you first fry the liver with vegetables. The ingredients are listed for 3 liters of water. Ingredients (option 1):

• 400-500 grams of liver
• 4-5 medium-sized potatoes
• 0.5 cups buckwheat or chopped
• 2 onions
• bay leaf - 2 pcs., salt, pepper to taste.
• Sour cream and fresh fennel to taste add to the plate when serving.

Method of preparation:Bring the water to a boil and add the liver. When the water boils again, remove the scum and add the buckwheat and the potatoes cut into strips. After 10 minutes, add the finely chopped onion, spices, salt and cook until done (until the liver becomes soft). Then turn off the heat and let the soup steep. Serve with sour cream and dill. Second version of the same recipe Ingredients (version 2):

• 400-500 grams of liver
• 4-5 potatoes
• 0.5 cups of chicken or buckwheat
• 1 medium carrot
• 1 onion
• 2 tbsp. spoons of wheat flour
• to taste salt, herbs and spices
• for frying 2 tbsp. tablespoons vegetable oil.

Method of preparation:Pour boiling water over the buckwheat for 5 minutes, then drain the water. Pour water over the buckwheat and diced potatoes and put them on the stove. Cut the liver into small cubes, mix with flour and fry. Chop the onion, grate the carrots on a coarse grater and add to the liver, continuing to sauté. Put the resulting frying into boiling water with buckwheat and potatoes, add salt, add spices if desired and cook until done. When serving, sprinkle the soup with herbs.

Buckwheat soup

To make this soup dietary,you just need to exclude frying vegetables, and chop onions and carrots and put them to boil together with potatoes. From the name it is clear that this soup is cooked without meat. No seasonings are added to the Lenten soup. The aroma of buckwheat does not require any addition. The ingredients are calculated to prepare 4 servings of soup:

• potatoes - 0.5 kg
• buckwheat groats - 100 g
• carrots - 1 pc.
• onion - 1 pc.
• sunflower oil - 50 g

Method of preparation:Wash and peel the potatoes, carrots, onions, cut the potatoes into 3x1 cm strips. Grate the carrots on a fine grater and chop the onion finely. Fry the buckwheat in a frying pan to enhance the flavor. Put the potatoes in boiling water and cook for 10 minutes, then add the onion, carrots and buckwheat to the pan. Cook for another 15 minutes, adding salt to taste. Serve the soup with low-fat sour cream and herbs.

The recipe of rissolnik with buckwheat

Rassolnik, or cucumber soup, is cooked in Russialong ago. Pickle soup is based on pickled cucumbers, and housewives add cereals depending on their preferences. We suggest making pickle soup with buckwheat. Ingredients for 4 servings:

• pork pulp - 500 g
• buckwheat groats - 120 g
• potatoes - 4-5 pcs.
• pickled cucumbers - 2 pcs.
• medium carrot - 1 pc.
• onion - 1 pc.
• vegetable oil - 2 tbsp
• salt, black pepper - to taste
• lemon — 4 slices
• green onions - 8-10 feathers.

Method of preparation: Prepare the broth.Chop the meat into portions, put it in a saucepan, pour 2 liters of cold water. When the water boils, remove the foam, reduce the heat to medium and cook the pork until done. While the broth is cooking, prepare the remaining ingredients for the pickle soup. Sort out the buckwheat, rinse with cold water. Grate the pickles into strips, pour in water and leave for 10 minutes. Then drain the water and squeeze out the cucumber strips. Peel the potatoes, wash and cut into large pieces. Then prepare the frying for the pickle soup: peel, wash and grate the carrots into strips. Peel the onions, rinse under cold water and chop finely. Fry the carrots and onions in vegetable oil until soft, adding pepper to taste. Remove the meat from the finished broth, add buckwheat and cook for 5 minutes, then add the potatoes and cook for another 15 minutes. When the potatoes are cooked, add the fried vegetables, stir and after a minute add the cucumbers grated into strips, taste and add salt to taste, if necessary. Remove the pan from the heat, cover with a lid and let the rassolnik sit for 15-20 minutes. Pour the prepared rassolnik into plates, add a portioned piece of meat, green onions and a slice of lemon to each.

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