Buckwheat soup recipe is useful to everyone who follows the diet of households and cooks tasty and healthy first courses. The rich soup saturates for a long time, but at the same time it is considered safe for the waist, especially if you prepare a lightweight version. Introducing a selection of buckwheat soups.

Classic recipe

Buckwheat soup is considered a national dish in Ukraine and Belarus - it has been cooked there since ancient times, and pork, beef, chicken are cooked on the bones. In Belarus, it was often called bleached dish - milk was necessarily added to it. The soup is distinguished by a very easy digestibility, so the dish is cooked in kindergartens, hospitals, where you need a hearty meal that helps restore strength.

For cooking, we 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.

To start, boil the broth. Pour washed buckwheat into it and cook over low heat until it becomes soft (about 10 minutes). We cut potatoes in small cubes. In a frying pan, overcook the grated carrot, onions, diced. Add potatoes and overcooking to the buckwheat broth. Cook until soft potatoes.

When the soup is ready, put the bay leaf, spices, squeeze a clove of garlic. Serve with pieces of meat, sprinkled with plenty of fresh herbs - dill or parsley. Soup is delicious with any bread, but you can serve it with garlic pampushki or croutons, greased with grated cheese.

In a slow cooker

 

Slow cooker soup features a stewed flavor that reminds of dishes from the Russian oven. Cooking buckwheat soup is very simple: just put all the ingredients in a multi-bowl, pour water or broth, turn on the soup mode and wait for a signal of readiness.

At the very last moment, when the dish is ready, add spices, bay leaf.For flavor, you can squeeze 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 is especially useful if you take a carcass of poultry and pre-cook it until soft. But you can cook it on chicken legs or thighs - with such meat the dish turns out more tender.

More materials:buckwheat soup with chicken - recipe

Cooking, following the instructions:

  1. Boil chicken until soft.
  2. We take out of the pan, cool, disassemble into fibers.
  3. Pour the cereal into the broth.
  4. When buckwheat is almost ready, add overcooking: carrots, onions, tomato paste.
  5. We put potato tubers, cut into cubes.
  6. Bring the potatoes ready.

Season the soup with dry parsley, bay leaf. Serve with brown bread and a salad of fresh cabbage, carrots and herbs.

With pork

Men will certainly appreciate the 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 prepare quickly.

  1. We cut the meat into pieces, fry in a dry pan.
  2. Fill with cold water.
  3. Pour buckwheat.
  4. We cook cereals and meat at the same time.
  5. Add potatoes, overcooking from onions, carrots.
  6. Cook until vegetables are cooked.
  7. Pour into plates, sprinkling with fresh parsley.

Serve better with fresh brown bread, or garlic donuts.

The soup will be even more satisfying if you put semolina dumplings in it.

With beef

Beef and buckwheat combine perfectly, and tastes complement each other very harmoniously. A tasty, satisfying soup is obtained from cereal and beef meat, and it’s better to use not fillet, but filet: the dish will turn out easy and healthy.

We will prepare everything in steps:

  1. Cut the beef into pieces of 5 cm.
  2. Boil in water.
  3. We put and cool with a slotted spoon.
  4. We put buckwheat in the broth.
  5. Boil until soft.
  6. Add potatoes in cubes, overcooking from carrots.
  7. Cook over low heat until cooked.
  8. Put the beef in the prepared soup.
  9. Shuffle.
  10. At the very end, add bay leaf, spices.

Serve the soup in portions, serving with a salad of fresh vegetables. Very tasty, it is combined with sour cream and horseradish, which can be spread directly on the bread.

Diet recipe

Buckwheat soup will be an excellent dietary option if you cook a “fat-burning” variation with celery and tomatoes. For cooking, you should buy a stem or celery root, a jar of tomatoes in your own juice, a large bunch of parsley and dill. We cook everything on water, on the lowest heat, following the instructions below.

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

Be careful with celery: 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 and mushroom soup is very fragrant if dried porcini mushrooms are used. It can be boiled in water: it still comes out very hearty and tasty.

Everything is prepared simply:

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

Serve the soup after mashing the boiled potatoes. Sprinkle abundantly with herbs, put 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.

Buckwheat Cheese Soup

A modern variation of “bleached food” is obtained by adding cream cheese to the soup. To do this, you need a tasty cheese, like Hohland, but not a cheese product.It is enough to dip a few cubes of cheese in the finished soup, let them melt, carefully stir the food with a spoon.

 

It is not worth adding bay leaf to this dish: it gives unnecessary bitterness in this case, which only interferes with enjoying a creamy, tender soup. And be careful with salt: the processed cheese is already salty, so add the soup at the very end.

With sausages

Buckwheat soup is unusual if you add sausages to it. The product must be purchased quality and, preferably, in a natural shell. The dish is cooked in haste, the total cooking time does not exceed 30 minutes.

Everything is done in an elementary way: pour 200 g of cereal into boiling water, cook until soft. Add the potatoes. In a separate frying pan, sauteed smoked sausages, tomato paste, garlic, spices. When the potatoes become soft, add sausages, mix the soup and simmer for 5 minutes over low heat. Turn off, add a bay leaf. The soup is very fragrant, hearty, warming and ideal for dinner in the winter season.

You can list many more options for making a hearty buckwheat soup. Smoked meats, pickles are added there, boiled in turkey and rabbit meat. Soup can be made thicker, and then you get the option between the first and second dish, a kind of thick chowder - men love it so much.

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