Buckwheat soup with chicken: recipe

The first dish is one of the most important and usefuldishes in the correct diet of each person Each mother and wife wants to pamper their loved ones and themselves not only tasty, but also healthy food. Buckwheat soup with chicken is an excellent way out in this situation, not only because buckwheat is a very valuable product containing a large amount of iron, but also because such a dish is very nutritious, useful and uncomplicated in cooking.

Recipe for buckwheat soup with chicken

Ingredients:

chicken fillet (can be wings or thighs): 350 g;
buckwheat groats: 250 g;
carrots: 1 piece;
onion: 1 pc;
potatoes: 4 pcs;
dill, parsley;
black peppercorns, sweet pepper;
vegetable oil;
Bay leaf;
salt, black ground pepper, red pepper to taste.

The recipe for cooking buckwheat soup with chicken. This dish can cook even a beginner cook. Brief notes for beginners (maybe they will be useful not only for novice cooks):

pepper put the peas immediately after removing the foam, so that it cooks along with the meat and has time to fill with its pleasant aroma broth;
do not forget to pull the bay leaf out of the pan at the end of the cooking, as it can give bitterness if left in the pan;
with chicken can remove the skin, so the broth will be less fat;
peeled and sliced potatoes leave in the water to leave excess starch, and the potatoes are not darkened.

Preparation of soup

So, let's start cooking soup. All in stages:

First you need to fill the pan with a coldwater, put chilled (not frozen) chicken into it and put it on the fire. When the water begins to boil, you need to remove the foam until it finishes forming and the broth becomes transparent. If you missed this moment, it does not matter, you can lower the head of onions and a small slice of carrots in a saucepan, they will remove the formed clots. We leave the broth to boil, and we proceed to the vegetable portion of the soup. Do not forget to add salt, black, fragrant pepper to give the broth a special spicy flavor.

We chop the onion into small pieces.

Wash and peel carrots rub on a grater of medium size.

Heat the frying pan, add a little vegetable oil and fry the onion until it turns golden.

Then we spread the carrots to the onions, stir. This duo should languish under the lid for about 5 minutes.

Potatoes must be cleaned, and then cut into cubes about 1 cm.

Buckwheat groats should be washed, then fried in a pan without adding vegetable oil for a few minutes, so it will fill the soup with its pleasant smell.

We remove the chicken from the broth, the meat is separated from the bones, then cut into small pieces and returned to the pan.

We put all the previously prepared ingredients into the pan, add the bay leaf. We cook for another 10-15 minutes. After the soup is ready, let it brew under the lid for a few more minutes.

Before you submit this refined, but simple inpreparing a dish on a table, it can be decorated with finely chopped herbs (dill, parsley), or you can put small sprigs of dill and parsley leaves. Such an ornament can make and the child. Bon Appetit!