buckwheat soup in pots The benefits of buckwheat have been known since ancient times. It is not accidental that it must be included in the diet of children, people who restore strength after the disease, and people with diabetes, obese, anemia. In buckwheat there are few carbohydrates, but a lot of fiber, amino acids and protein. Buckwheat is a rich source of iron. We suggest you include a recipe for buckwheat soup in your cookbook. Buckwheat in its taste qualities is combined with many products, so different soups with buckwheat are known: soup, several varieties of rassolnik, soup with fish, mushrooms, even with fruits ... We selected for you the proven and noteworthy recipes of soup with buckwheat. Before putting the buckwheat in the soup, it must be cleaned and rinsed. For soup you can use whole grains or a cut. Just keep in mind that the fishbone is boiled much faster than the yogurt, so it is added to the buckwheat soup later, about ten minutes after the potatoes are put in the broth.

Buckwheat Soup in the Multivariate

To prepare a buckwheat soup in a multivarquet, you will need the ingredients:

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

Cooking method:

  • 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.
  • According to this recipe, even the most inexperienced mistress can cook a delicious buckwheat soup. buckwheat soup with meatballs

    Buckwheat soup in a serving pot

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

    • buckwheat groats - 4 tbsp. spoons
    • onion - 2 medium bulbs
    • carrots - 2 pieces
    • olive oil - 2 tbsp. spoons
    • fresh mushrooms - 400 g
    • young potatoes - 2 pieces
    • vegetable broth - 800 ml
    • Meatballs - 8 pieces

    The products are designed to cook 4 servings. Please note that for the preparation of this soup, in addition to the ingredients, you will need a serving pot. You can cook soup in one big pot, but then you will need to serve in plates, and all the beauty and unusualness will be lost. Cooking method:

    • Prepare vegetables: cut the carrots into thin strips, onions - 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

    Buckwheat soup with meat

    For soup, take a clean flesh of any meat or meat on the bone. First it can be roasted to a crust - so it's even more delicious. The ingredients are indicated in 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 given in 3 liters of water. Preparation: Put meat on the fire and cook for 1 hour. Pure buckwheat must be baked in a frying pan without oil. Potatoes should be cleaned and cut into cubes or cubes. Stirred carrots and onions, crumbled with small cubes, fry. In boiling broth, run the potatoes. When the soup is boiling again, add buckwheat and cook for 10 minutes. Then add salt and toasted carrots with onions to the soup. Leave on low heat to boil until cooked. 5 minutes before the readiness to pepper, put a couple of laurel leaves, squeeze out the garlic. After ready to leave the soup to insist on the stove. When serving on a table, crumble into a plate of greens.

    Buckwheat soup with mushrooms

    This soup is brewed fast enough, becauseits ingredients do not need a long heat treatment. Mushrooms can be taken not only fresh, but also dried, frozen. Dried mushrooms (80-100 g) pre-soak for 50-60 minutes, and water after soaking do not pour out, and add to the pan for a larger flavor. The quantity of products in the recipe is indicated in 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. spoons
    • sour cream to taste when serving.

    Directions: Put water on the fire. Vegetables brush, cut, buckwheat wash. In the frying pan, heat sunflower oil, fry the onion until golden, add mushrooms and continue frying until they give juice. Then put the carrots and tomatoes in the pan. Tomatoes pre-scald with boiling water, peel and grind. You can use tomato paste. Stir the mass in a frying pan and fry until the liquid evaporates. When the water boils, throw potatoes and buckwheat into the pot, and after 10 minutes, roast with mushrooms. Add salt to the soup, add the spices (if desired) and cook until ready. After you remove the soup from the fire, let it brew. When serving, add sour cream to the plates. buckwheat soup with vegetables and sour cream

    Buckwheat soup with liver

    For such a soup any liver is suitable: beef, pork, chicken. You can cut it in pieces of arbitrary sizes, only remove the films beforehand. There are two recipes of buckwheat soup with a liver: when the liver is put in boiling water in a raw form and when first make a roast from the liver with vegetables. The ingredients are given in 3 liters of water. Ingredients (1 version):

    • 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.

    Cooking method: Water bring to a boil, put the liver in it. When the water boils again, remove the scum and run into buckwheat broth and potato cut into strips. After 10 minutes, put finely chopped onions, add spices, salt and cook until ready (until the liver is soft). Then turn off the fire and let the soup brew. Serve with sour cream and dill. The second version of the same recipe Ingredients (2 variant):

    • 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.

    Cooking method: Buckwheat for 5 minutes, pour boiling water, then drain the water. Buckwheat and diced potatoes pour water and put on the stove. Cut the liver into small cubes, mix with flour and fry. Crumble onions, carrots grate on a large grater and add to the liver, continuing to brown. The resulting roast put in boiling water to buckwheat and potatoes, salt, add the spices at will and cook until ready. When serving soup, sprinkle with herbs. ingredients for lean soup with mushrooms

    Buckwheat soup

    In order to make this soup dietary, it is necessaryjust exclude the frying of vegetables, and chop the onions and carrots and put them together with the potatoes. From the title it can be seen that this soup is boiled without meat. In the lean soup is not added any seasonings. The aroma of buckwheat does not require any supplement. 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

    Cooking method: Wash and peel potatoes, carrots, onions, cut potatoes with small cubes 3x1 cm. Carrots grate on a small grater, and chop the onions finely. Buckwheat the buckwheat in a frying pan to enhance the flavor. Put the potatoes in boiling water and cook for 10 minutes, then add the onions, carrots and buckwheat to the pan. Cook for another 15 minutes, after seasoning to taste. You can serve soup with low-fat sour cream and greens.

    The recipe of rissolnik with buckwheat

    Rassolnik, or cucumber soup, cooked in Russialong. The base of the pickle is salted cucumber, and the grocers of the hostess are added depending on their preferences. We offer to prepare rassolnik with buckwheat. Ingredients for 4 servings:

    • Pork pulp - 500 g
    • buckwheat groats - 120 g
    • potatoes - 4-5 pcs.
    • pickled cucumbers - 2 pcs.
    • carrots average - 1 pc.
    • onion - 1 pc.
    • vegetable oil - 2 tbsp. spoons
    • salt, black pepper - to taste
    • lemon - 4 wedges
    • onion green - 8 -10 feathers.

    Preparation: Prepare the broth. Cut the meat into portions, fold into a saucepan, pour 2 liters of cold water. When the water boils, remove the foam, reduce the fire to medium and cook the pork until cooked. While the broth is being cooked, prepare the rest of the ingredients for the pickle. Buckwheat, rinse with cold water. Salted cucumbers, grate straw on a grater, pour water and leave for 10 minutes. Then drain the water, and squeeze the cucumber straw. Peel potatoes, wash and cut into large pieces. After this, prepare the roast for pickle: clean carrots, wash and grate straw. Onions peel, rinse under cold water and finely chop. Fry carrots and onions in vegetable oil until soft, adding pepper to taste. From the finished broth take the meat out, run the buckwheat into it and cook for 5 minutes, then add the potatoes and cook for another 15 minutes. When the potatoes are cooked, add the roast, mix and after a minute put the pickled cucumber in the pickle, try and salt to taste, if required. Remove the pan from the heat, close the lid and let the picker steep for 15-20 minutes. Cooked rassolnik pour on plates, add in each portioned piece of meat, green onions and a slice of lemon.