Step-by-step traditional recipe for buckwheat soup 5 delicious cooking options

Step-by-step traditional recipe for buckwheat soup + 5 delicious cooking options

Welcome to the website of the online magazine “In Your Own House”! Now let’s look at the recipe for buckwheat soup, a traditional dish in Ukraine and Belarus. In Russia it is not so widespread, but, in my opinion, it is completely undeserved. After all, buckwheat has many advantages over any other cereal on the table. Buckwheat is rich in iron, contains potassium and magnesium, and also vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) B and E. I will show you a simple recipe for buckwheat soup that the whole family will appreciate.

Ingredients

Traditional buckwheat soup recipe

Video recipe

5 options for soups with buckwheat

• Lenten buckwheat soup

Light soup is a suitable dish for those who fast, are on a diet, or simply adhere to a vegetarian lifestyle.

• Buckwheat soup with mushrooms

Mushrooms have not only nutritional and beneficial properties, but also a good, unique taste. They will decorate your buckwheat soup and make it unusual.

• Potato dumpling soup

Tender potato dumplings will make your soup richer and richer. Dumplings take the place of regular diced potatoes and add variety to the usual look of soup.

• Chicken buckwheat soup

Chicken broth is suitable for everyday use. It’s light, quick to prepare, and perfect for both cool and hot seasons.

• With cauliflower

Cauliflower is a rare ingredient in Russian cuisine. Use our unusual recipe and treat yourself and your loved ones to an extraordinary taste.

Useful tips

1. If you don’t like boiled grains in soup, cook the buckwheat separately and serve when serving. This will look more aesthetically pleasing.
2. For more flavor, tie the stems of dill and parsley with a thread and add 3 minutes before readiness. Fresh herbs promote oxidation, so be sure to ensure that the soup has time to boil. When everything is ready, remove the trunks.

Conclusion

If you cannot force your children to eat buckwheat, then making soup from it is a good way out. This soup is useful not only for children, but also for adults, especially in our time of constant movement and poor ecology. Delicious buckwheat soup will diversify your diet and improve your health.

Personally, have you already tried to cook according to a similar recipe? Share your tips in the comments!

Buckwheat soup recipes – an overview of the most favorite and delicious recipes. Step-by-step control + {manufacturing instructions}

In addition to the main ingredient - buckwheat - in this soup you can use mushrooms, any meat, poultry or liver. You can make it vegetarian by adding just vegetables. Soup with milk and sugar is the favorite dish of children and almost all adults. There are even recipes for making buckwheat soup with fruit. Buckwheat contains many necessary substances. It has a gentle effect on the digestive organs. It is the basis of dietary nutrition and children's diet. In contrast to the low amount of carbohydrates, this cereal contains a significant amount of protein. Buckwheat also contains iron and amino acids.

The most popular buckwheat soup recipes

Recipe No. 1

Buckwheat soup cooked with meat will not leave anyone indifferent. He is useful in everything. You need to think about what kind of meat will be purchased for the soup. In principle, meat on the bone is excellent, but you can use just the pulp. It is better to use beef for soup. This meat is much healthier than pork. The list of products below is made for 3.5 liters of water.

Compound:

• meat - half a kilogram;
• potatoes (medium) – 5 tubers;
• garlic – 2 cloves;
• buckwheat – 150 g;
• carrots – 1 piece;
• onions – 2 pieces;
• salt, pepper, bay leaf;
• vegetable oil.

Manufacturing

First, you need to cook the meat well, for at least 1.5-2 hours. While the meat is boiling, you can work on other ingredients.

Onions and carrots are chopped and fried. Dry buckwheat is placed in a frying pan and brought in this form to the highest temperature. Potatoes are peeled and cut into similar cubes.

Next, first lower the potatoes into the broth and wait until the soup begins to boil again. After boiling again, add buckwheat and cook for 10 minutes. Then add salt and roasted vegetables. Then all the contents are cooked until the soup is one hundred percent ready.

A few minutes before the end of cooking, add spices, salt, and garlic. The soup should rest and brew. When you serve, add the greens. The soup will look more elegant and will be full of flavor.

Recipe No. 2

Buckwheat soup with liver perfectly enriches the body with iron. To prepare this unique soup, you need to take any kind of liver. Starting with beef and ending with chicken. There are two recipes given here. They differ in the type of liver dipped into the soup. You can cut it in different ways. It's a matter of taste: the pieces will be large or small. This could be raw liver, cut into pieces. There is an option when the liver is included in the frying composition and is thrown into the pan already prepared. The ingredients for buckwheat soup are for a couple of liters. water.

Ingredients:

• liver – 0.3 – 0.4 kg;
• buckwheat – half a glass;
• potatoes - 4 medium tubers;
• onion – 2;
• fresh dill;
• bay leaf, pepper, salt.

You also need to prepare sour cream. It will be used to serve soup on the table.

Manufacturing

The liver is placed in boiling water. Next, you need to carefully watch the moment when the water begins to boil again. You definitely need to skim off the foam, otherwise the whole pan will be covered in drips. After this, you can omit the potatoes (peeled, chopped), and buckwheat. After 5 minutes - onion, which was finely chopped earlier. Later spices and salt are added. The soup should be cooked until the liver and potatoes become soft. When serving, add sour cream to the plate.

• liver – 0.3 – 0.4 kg;
• buckwheat – half a glass;
• potatoes - 4 medium tubers;
• carrots, onions - 1 piece each;
• wheat flour - two tablespoons;
• herbs, spices;
• vegetable oil (to prepare frying).

Buckwheat is poured with boiling water and covered with a lid. So she must stand for 5 minutes. When the time is up, the water is drained. Buckwheat and potatoes, which were previously peeled and cut, are placed in the bowl. While the buckwheat and potatoes have not yet boiled, you need to prepare the remaining ingredients. The liver, cut into pieces, is fried in oil together with flour. Later, chopped vegetables are added to this composition: onions, carrots. All contents are sautéed in a frying pan. When the vegetables become slightly golden, the liver, along with the onions and carrots, are transferred to a bowl for the next cooking. You can add pepper. You need to cook the soup until the potatoes and other vegetables become soft. Before serving, the soup is sprinkled with herbs.

Recipe No. 3

This recipe involves cooking buckwheat soup with the addition of mushrooms. This soup does not take long to prepare. You can take mushrooms that are available now: dried, fresh, frozen, canned. If you decide to use dried mushrooms, you need to soak them for an hour or two. Then the water in which these mushrooms were soaked must be poured into a common pan with a bubbling dish. This will make the soup more flavorful. You need to make sure you have sour cream in advance. After all, mushroom soup with sour cream is the most delicious. The recipe below is aimed at a 2 quart saucepan.

Ingredients:

• fresh mushrooms – 300 g;
• onion, tomato and carrot - one each;
• Tomato can be replaced with tomato paste;
• potatoes – 2 – 3 tubers;
• buckwheat – 150 g;
• vegetable oil;
• salt, vegetable oil, spices, bay leaf.
• Sour cream – for dressing

While the water is boiling, peel the vegetables. The buckwheat is painstakingly washed, all defects of the grain are removed. Potatoes are peeled and cut into cubes or slices. The mushrooms are washed and cut into slices. Onions and carrots are fried in melted butter. This can be created in advance. But specifically at the time of making the soup, mushrooms are added. Wait until the mushrooms give juice. When this happens, tomatoes are added. They are first doused with boiling water and their skins are removed. The tomato is crushed. Instead of tomatoes, you can use ready-made tomato paste. If you have homemade preparations, such as adjika, ketchup and other fragrant seasonings or snacks, you can use them.

Once the last component - tomatoes or their substitute - are in the pan, you need to fry them, stirring constantly. They can be transferred to water or broth when the moisture has evaporated almost completely. All ingredients are placed in a saucepan and cooked until tender.

Noteworthy Tips

To make the soup light, add a whole onion to it immediately after cooking. Buckwheat calcined in a frying pan produces the most fragrant dish.

Buckwheat soup / Recipe with step-by-step photos

There are many varieties of buckwheat soup recipes. Let's take a step-by-step look at the most common recipe for buckwheat soup. It can be cooked in either meat broth or lean broth.

Ingredients:

• Meat broth (optional) – 3 liters
• Buckwheat – 0.3 cups
• Potatoes – 2-3 pieces
• Carrots – 1 piece
• Onion – 1 piece
• Vegetable oil – 1 tbsp
• Spices: salt, bay leaf, ground dark pepper, optional: curry, ginger, garlic, herbs.

How to prepare regular buckwheat soup

1. Boil the meat (pork, beef, chicken), if you want to make soup with buckwheat in meat broth. If you are preparing lean soup, just put a pot of water on the fire.

2. Peel the potatoes, cut them and place them in the bubbling broth.

3. Wash buckwheat.

4. As soon as the broth with potatoes boils, add buckwheat. Reduce heat to low. This way neither the potatoes nor the buckwheat will get boiled. Add spices.

5. Disassemble the meat remaining during the preparation of the broth into small pieces and add to the buckwheat soup.

6. Prepare the roast. Peel and chop the onion and carrots. Fry in vegetable oil. There is no need to fry the onions and carrots too much. Remove from heat as the onion begins to brown. Add frying to buckwheat soup. After 15-20 minutes (when the potatoes and buckwheat are ready), the soup can be removed from the stove.

Delicious buckwheat soup is ready

Bon appetit!

Buckwheat soup recipes

Delicious and indescribably necessary buckwheat soup has been known in Russian cuisine for a long time, it has managed to take root and become part of the regular menu of every housewife. It doesn’t take much time, it doesn’t require overseas ingredients, and the main thing is that you can eat it with pleasure and come back several times for more. It is possible and even necessary to vary this dish, so we will add several versions of the buckwheat soup dish to the recipe box.

Recipe: Buckwheat soup with mushrooms

• Mushrooms, the most common at any time of the year are champignons – 10 pieces.
• Buckwheat – slightly less than half a glass.
• Tomatoes (tomato paste 1 tsp) – 1 large piece.
• Onion – 1 piece.
• Carrot – 1 piece.
• Potatoes – 2-3 pieces, medium size.
• A clove of garlic.
• Seasonings – salt and pepper, oregano and dried herbs.

First, let's fry our buckwheat soup in a large frying pan. Finely chop the onion and chop the garlic clove. Fry everything in a frying pan in oil until golden brown, first add the garlic for a couple of minutes, then mix it with the onion. Then cut the carrots into thin slices and fry them together with the onions. When the frying in the buckwheat soup is actually ready, wash, peel and cut the mushrooms into squares and also add them to the frying pan with the onions, carrots and garlic.

While all the vegetables are drying over low heat, pour boiling water over the tomato and remove the skin, chop and add to the fry (you can use tomato paste). Now we transfer everything into a saucepan, you can, in principle, sauté vegetables in a saucepan, whichever is more convenient. Cut the potatoes into squares, add them to the vegetables and add a little water and more vegetable oil. After 15-15 minutes, add the cereal and fill everything with water, plus seasonings. Cook the buckwheat until the buckwheat is ready, let it brew.

Recipe: Buckwheat soup with chicken

• Buckwheat - a glass.
• Chicken wings, legs or fillets – 300 gr.
• Greens - half a bunch.
• Onion – 1 piece.
• Carrot – 1 piece.
• Bay leaf, salt and pepper.
• Potatoes – 2-3 pieces.

Let's start preparing buckwheat soup with broth. Wash the chicken, add water and put on fire, remove the foam when it does not appear, add salt, bay leaf and pepper. While the base is cooking, cut the onions, carrots, and potatoes into cubes. Fry the onions and carrots, add them to the prepared broth, then add the potatoes and cover with a lid.

Now fry the buckwheat in a frying pan for about 10 minutes, add it to the soup. Stir and put our buckwheat soup on low heat. Chop the greens and add them when the soup is actually ready.

Recipe: Buckwheat soup in a slow cooker

• Buckwheat – half a glass.
• Chicken fillet – 300 gr.
• Greens - half a bunch.
• Sour cream – 2 spoons.
• Butter – 2 tablespoons.
• Onion – 1 piece.
• Carrot – 1 piece.
• Seasonings - salt, bay leaf, dry herbs.

This buckwheat soup is indescribably simple, since the slow cooker does everything for you. We will make it without potatoes, so that it becomes the most dietary and light. Wash and peel the carrots and onions and cut them into cubes. Wash the buckwheat under running water, and cut the chicken into medium squares. We put everything together in a slow cooker and add seasonings and water. For preparing the dish, the “stewing” mode is suitable for us – 1-1.5 hours. At the end, add chopped greens and sour cream.

Recipe: Buckwheat soup with meatballs

• Buckwheat – half a glass.
• Potatoes – 2 pieces, medium size.
• Onion – 1 piece.
• Celery stalk – up to 100 gr.
• Carrot – 1 piece.
• Spices and salt.
• Olive or vegetable oil.
• Butter.
• Dill greens - half a bunch.

For meatballs in buckwheat soup we need:

• Chicken fillet or ready-made minced meat – 300 liters.
• Testicles – 2 pieces.
• Pepper and salt.
• Semolina – 30 gr.

First we will prepare the mixture for the meatballs, since the semolina takes a little time to swell and create a mass of fluffiness. Take the chicken and grind it in a blender or meat grinder, put the minced meat in a bowl, beat in the egg, then add salt and pepper. Now add semolina and mix the minced meat well, leave it for 15 minutes.

Now we will make buckwheat soup. Peel and wash the onions, carrots, potatoes. Grate the carrots, finely chop the onion into cubes, and cut the potatoes into small squares. We also wash the celery and chop it finely. Take a saucepan, pour whatever oil you are using into it, add butter, let it warm up. We will also add onions and carrots there; we will simmer the vegetables over low heat, stirring occasionally, for about 15 minutes. If it burns, add a little oil or plain water. Now add the celery, and after 10 minutes add the potatoes, simmer the mixture for another 15 minutes.

Pour water into the pan, mix the vegetables and add the washed buckwheat. And while the buckwheat soup simmers over a leisurely fire under the lid, we will create meatballs from the minced meat prepared in advance: we wet our hands with cool water so that the meatballs do not stick to our fingers. Roll the minced meat into balls and place on the table or board. Add the meatballs to the buckwheat soup, one cutlet at a time, stirring gently so that the minced meat does not fall apart.

Salt the soup and add all the necessary seasonings. With cutlets, it takes about 15 minutes to cook completely. Leave the dish covered for 20 minutes to steep. When serving, add chopped herbs and sour cream to the plate.

Step-by-step recipe for making buckwheat soup

As a rule, the lunch meal begins with the first courses. Light, warming, spicy and even in the form of puree - these are the various options for soups that appear before us. It seems to me that almost everyone in childhood had a period when the first dishes were disgusting. Our ancestors went to all kinds of tricks and tricks to force them to eat a couple of spoons of hot soup. And now, having matured, we willingly eat a plate of fragrant hot broth with croutons or savory rich borscht with onions and a crust of dark bread.

Now I would like to share with you the recipe for an ordinary, but very appetizing soup. Afterwards there is no feeling of heaviness in the stomach, and you want to enjoy its taste again and again. So let's get started.

Traditional buckwheat soup

Ingredients

Step-by-step production

1. Pour 2 liters of water into the pan and leave until it boils.
   
2. Place 3 peeled and chopped potatoes in a saucepan.
   
3. We rinse half a glass of buckwheat in cold water, then pour it into the potatoes. After the buckwheat boils, you need to reduce the gas to a minimum. Season with a tablespoon of salt.
   
4. Let's start frying. Chop the previously peeled onion into cubes.
   
5. Peel 1 carrot and grate on a large grater.
   
6. Pour 40 grams (about 3 tablespoons) of vegetable oil into a preheated frying pan.
   
7. Pour in the carrots and onions and begin sautéing.
   
8. Transfer the onion-carrot mixture into the broth.
   
9. Leave for 10 minutes until the soup is completely cooked. At the end, add herbs and spices according to your desire. A light version of buckwheat soup according to the usual recipe would be a good idea for vegetarian and lenten tables.
   

Video recipe for traditional buckwheat soup

If you have any questions during the manufacturing process, watch the video.

Buckwheat soup with meat

Ingredients

Step-by-step production

1. Pour 300 grams of beef meat with 2 liters of cool water. Boil the meat for 1.5-2 hours, the cooking time depends on the hardness of the meat.

How to cook buckwheat soup that would amaze your guests with its originality? Just add your favorite vegetables and spices to taste.

Video recipe for buckwheat soup with meat

In the process of making a dish, there are times when we don’t understand something, in which case a video will be a good guide for making it.

Chicken buckwheat soup

Ingredients

Step-by-step production

1. Place half a kilogram of chicken in a saucepan (you can take any part of the bird, at your discretion) and fill it with 1.7 liters of water, bring to a boil and remove any foam that appears from the broth using a slotted spoon. Cover the pan with a lid and continue to cook the broth for 15 minutes over low heat.
   
2. We sort out 100 grams of buckwheat.
   
3. Cut the onion and carrot into small cubes.
   
4. Pour 3 huge tablespoons of vegetable oil into a preheated frying pan, add the onion and carrots. Sauté for 5 minutes until golden brown.
   
5. Remove the finished chicken and cut it into pieces.
   
6. Add chopped potatoes to the broth and add salt.
   
7. Transfer the fried onions and carrots into a saucepan.
   
8. Add chopped chicken meat.
   
9. Add the bay leaf and cook for another 15 minutes. Pour the buckwheat into the broth.
   
10. After boiling, cook for another 10 minutes until the cereal is completely cooked.
    

You can serve chicken soup with chopped herbs. The recipe for buckwheat soup with chicken will become your favorite, as it is light and low in calories.

Video recipe for chicken buckwheat soup

If you are a novice cook, you will most likely have questions during the manufacturing process, the answers to which you can get by watching the video.

Manufacturing options

A spicy, warming version of tomato soup will suit lovers of Mexican cuisine, which is distinguished by its special and flavorful dishes.
Rassolnik soup has captured the recognition of almost all housewives and has a huge number of production options, but the special bitter note of pickles remains constant. Tender, fluffy cauliflower puree soups are rich in magnesium and potassium, in addition to their own wonderful taste.

Recently, lentil soups are gaining popularity, especially in the vegetarian version, because almost everyone understands that the amount of protein in lentils is greater than in meat.