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 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 regular 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

If you don’t like boiled grains in soup, cook the buckwheat separately and serve when serving. This will look more aesthetically pleasing.
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 soups

Buckwheat soups are prepared with vegetable or meat broth. The recipes recommend that before adding buckwheat to the soup, lightly fry it in a frying pan without oil. Then the smell of buckwheat in the finished soup will be much stronger than if you put unroasted cereal in the broth. There are subtleties in making buckwheat soup. For example, when calculating the amount of cereal for buckwheat soup, take into account the characteristics of buckwheat, which increase significantly when cooked.

Buckwheat soup with vegetables and mushrooms

water – 800 ml; buckwheat – 1/2 cup; potatoes – 1 pc.; onion – 1 pc.; carrots – 1 pc.; champignons – 100g; salt - to taste; ground dark pepper - to taste; Provençal herbs (or any other mixture of herbs) – 2 tbsp; vegetable oil for frying

Buckwheat soup with pork

pork (meat with bone) – 400g; buckwheat – 100g; potatoes – 3 pcs.; onion – 1 pc.; carrots – 1 pc.; oil for frying – 30g; garlic – 1 clove; ground dark pepper - to taste; salt - to taste; bay leaf – 2 pcs.; water – 2 l; greenery

Buckwheat soup with chicken and mushrooms

chicken – 1/2 pcs.; mushrooms (champignons, oyster mushrooms) – 250g; onion – 1 pc.; carrots – 1 pc.; sweet bell pepper – 1 pc.; buckwheat – about 50g; salt - to taste; dark peppercorns – 2-3 pcs.; bay leaf – 1 pc.

Buckwheat soup with mushrooms in a slow cooker

potatoes – 5-6 pcs. (medium size); buckwheat – 1/2 multi-cup; mushrooms – 150g; carrots – 1 pc.; onions – 1/2 pcs.; salt - to taste; vegetable oil for frying; Bay leaf; garlic.

Greenish soup with buckwheat

chicken broth – 2-3 l; buckwheat – 75-100g; sorrel – 1 bunch; dill - several sprigs; green onions – 1 bunch; nettle (leaves) – 1 bunch; potatoes – 3-4 pcs.; salt - to taste; sour cream - to taste; egg (boiled).

Buckwheat soup with chicken

chicken (or chicken) – 600g; carrots – 80g; onion – 80g; salt - to taste; bay leaf – 2-3 pcs.; potatoes – 300g; vegetable oil – 30 ml; butter – 30g; buckwheat – 80-100g; water - about 2 liters.

Buckwheat soup with chicken and green onions in a slow cooker

buckwheat – 1 cup (measuring cup for multicooker); potatoes – 4 pcs.; chicken thighs – 4 pcs.; green onions – 70g; seasoning for soup (ready-made, no matter what) – 1 tbsp; salt - to taste; parsley – 1 bunch; dill – 1 bunch; butter – 40-50g; water - ok

Buckwheat soup with boletus and white mushrooms

water – 1.5 l; boletus – 300g; white mushrooms – 300g; potatoes – 6 pcs.; buckwheat – 30g; onions – 1 pc.; carrots – 1 pc.; dill - to taste; parsley - to taste; vegetable oil for frying; salt - to taste.

Buckwheat soup with potato dumplings and mushrooms

broth (chicken) – 2.5-3 l; buckwheat – 1/2 cup; mushrooms (champignons) – 300g; carrots – 1 pc. (average); onions - 1 small onion; testicle – 1 pc.; potatoes - 3-4 medium-sized potatoes; flour – 3-4 tbsp. l.; greens (no matter what kind of fresh greens) - to taste

Kuleshik with buckwheat

meat with bones (beef, pork) – 500g; pork lard – 200g; buckwheat – 100-120g; potatoes – 500g; onions – 1-2 pcs.; carrots – 1-2 pcs.; tomatoes – 1-2 pcs.; Bay leaf; pepper, salt, herbs - to taste.

section: Kulesh and kuleshiki

New honey mushroom soup

honey mushrooms (summer, autumn, winter), buckwheat, onions, milk, herbs, salt.

section: Mushroom soups

Soy milk buckwheat soup

soy milk, buckwheat, sugar, butter, salt.

section: With soy milk

Milk-vegetable soup

buckwheat, milk, rutabaga, potatoes, butter, caraway seeds, dill, salt.

section: Estonian cuisine, Milk soups

Vegetable soup with turnips and buckwheat

buckwheat (prodel), onions, parsnips (roots), turnips, carrot juice, cream or milk, vegetable oil, salt.

section: Vegetable soups

Buckwheat soup

onions, carrots, potatoes, buckwheat, salt, herbs, bay leaf, dark peppercorns, butter.

section: Vegetarian cuisine

Milk pea soup

peas (dry), buckwheat, water, milk, butter, salt.

section: Pea soups

Bean soup (“cholit”)

meat, beans, carrots, onions, fat, buckwheat, pepper and salt.

section: Bean soups, Jewish cuisine

Buckwheat soup

buckwheat, potatoes, carrots, onions, soy sauce (Sen Soi Traditional Dill), dill, bay leaf, water, vegetable oil (for sautéing).

section: Cereal soups

Buckwheat soup

water, potatoes, carrots, onions, buckwheat, herbs, salt.

section: Cereal soups

Chicken soup with buckwheat

chicken, potatoes, carrots, onions, buckwheat, vegetable oil (for frying), salt, aromatic peppercorns, herbs.

section: Chicken soup

Country-style buckwheat soup

potatoes, buckwheat, mushrooms, onions, butter, meat broth, sour cream, parsley, dark pepper (ground), salt.

section: Cereal soups

Mushroom soup with buckwheat

potatoes, buckwheat, mushrooms (dried), onions, oil, parsley, salt, pepper.

section: Mushroom soups, Cereal soups

Buckwheat soup with basil and tomatoes

buckwheat, vegetable broth, onions, garlic, olive oil, tomato juice, thyme, salt, dark pepper (freshly ground), basil, salt (large), Parmesan cheese (grated), olive oil, tomato (meaty).

section: Cereal soups, Soups for microwaves (Microwave radiation, ultra-high frequency radiation - electromagnetic radiation, including the decimeter, centimeter and millimeter range of radio waves)

Rutabaga milk soup

water, rutabaga, buckwheat, potatoes, butter, milk, salt.

section: Milk soups

Belarusian soup with kvass

water, kvass, whey, buckwheat, potatoes, carrots (small), onions, lard, dill, parsley (chopped greens), bay leaf, pepper (corns), salt.

section: Vegetable soups

New honey mushroom soup

honey mushrooms (summer, autumn, winter), buckwheat, onions, milk, herbs, salt.

Buckwheat soup - step-by-step recipe for beginners

How do you cook buckwheat soup? With chicken broth or do you prefer without meat? Do you prefer watery or thicker? Each housewife, perhaps, has a couple of her own secrets and tricks on how to prepare a very tasty buckwheat soup. A step-by-step recipe with photos will help beginner cooks who are just learning how to cook their first dishes to cope with the task.

Now we will prepare buckwheat soup with chicken - a recipe based on a “soup set”, which will give the best broth when cooked. If you prefer to have more meat in the soup, you can use a chicken leg as a base.

For vegetables, we usually add potatoes, onions and carrots, and also a little sweet pepper for flavor. Well, of course, you can’t do without herbs and spices (dark pepper and suneli hops are unsurpassed). It would be great to use not only ordinary parsley, but also add a little dill; you will be amazed at how the usual taste of the dish will be transformed!

Ingredients

chicken soup set/leg – 500 g
buckwheat – 80 g
potatoes – 3 pcs.
onions – 1 pc.
carrots – 1 pc. small
bell pepper – 20 g
water – 1.5 l
salt - to taste
dark ground pepper - 1-2 chips.
hops-suneli - 1-2 chips.
bay leaf – 1 pc.
greens - to taste
vegetable oil – 2 tbsp. l.

Manufacturing

Place the chicken in a saucepan (size 2 liters), add clean, cool water and bring to a boil over high heat. Drain the first water, wash the meat and return it back to the pan, fill it with clean water - this way you will get rid of noise (and it is also believed that this way you can get rid of at least partly the drugs and other chemicals that manufacturers stuff poultry with).

When it boils, remove the foam from the surface and add salt. Cook the broth over low heat for 20-30 minutes.

In the meantime, prepare the cereal: sort and wash the buckwheat, and then heat it in a dry frying pan (in other words, fry the cereal for a couple of minutes until the appropriate smell appears). Don’t skip this step, it’s very important; if you don’t fry the grains, the soup will taste completely different!

Prepare the roast for the soup. Heat vegetable oil in a frying pan, first sauté the diced onion. When the onion becomes soft, add the grated carrots and continue to fry until they turn golden brown (the more “fried” the carrots you get, the tastier the soup will be). And in the end, add bell pepper (reddish color is better, frozen), cut into cubes - you need very little of it to add flavor to the soup, you don’t need to put a lot, otherwise it will overwhelm the taste of all the other ingredients.

When the chicken is cooked, remove it and remove all the meat from the bones. Return the chicken back to the broth.

Add potatoes, cut into small cubes, into the pan. 2-3 medium-sized potatoes are enough. Cook for 5 minutes, skimming off the foam.

Next, pour buckwheat and frying into the pan. Add bay leaf, suneli hops, adjust the amount of salt and pepper to taste. Let everything cook together - another 10-15 minutes at a low boil (guide by the readiness of the potatoes). At the end, add chopped herbs (a mixture of parsley and dill is ideal). Bring to a boil and remove from heat.

After the buckwheat soup is prepared, it would be great to let it steep for half an hour in a saucepan, after which you can call everyone to the table. It is best served with a snow-white baguette. Bon appetit!

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 cook 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

Savory 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 – a little 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 incredibly simple because 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 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.