How to cook buckwheat soup with chicken. How to cook delicious buckwheat soup with chicken, buckwheat soup with pork and meatballs. Soup with buckwheat and chicken fillet for children

This soup can be prepared in different versions and not be repeated, and it will help maintain tone, add a charge of strength, and most importantly, it will not affect the figure, will not leave extra centimeters on the sides. Chicken is a dietary product, easy to digest, much better than pork. There is no need to talk about buckwheat, as you know, it is present even in the treatment menu. So the buckwheat soup with chicken, which I propose to cook, combines the benefits of products, warms up perfectly and does not weigh down the stomach. Oh, and be sure not to forget the spices that will make it taste more intense. Let's cook now!

Soup with buckwheat in chicken broth

Why I love buckwheat soup is that the whole family eats it with pleasure (even those who are not very friendly with buckwheat). You probably know the situation, how difficult it is to feed small children? And they won't and they don't want it. But with this soup, the situation is completely different. I invite my kids to sort out the cereal and promise to feed them with magic porridge. What is surprising, the baby is being carried out, but it’s not difficult for me. The main thing is that everyone is full and happy. Although sometimes they tell me in secret that my grandmother tastes better. And all because the grits before cooking, the grandmother fries in a dry frying pan. And put more potatoes. But it's a matter of taste, to each his own. I share step by step with a photo exactly my recipe, how I cook.

Ingredients:

• chicken set (soup) - 400g;
• water - 4l;
• potatoes (3 tubers) - 400g;
• carrots (1 pc) - 150g;
• Bulgarian pepper - 180g;
• buckwheat - 100g;
• vegetable oil - for frying;
• salt - to taste;
• greens (dill, parsley) - 2-3 branches;
• garlic - 4 cloves (if you like);
• bay leaf - 2-3pcs;
• allspice peas - 2-3 pcs.

How to cook buckwheat soup with chicken

1. Let's make the broth. Rinse the bones thoroughly, fill them with water and put on fire. Let it boil and let it boil for 5 minutes. Remove from heat, drain the water, rinse the bones from the foam and pour cold water again. Return to stove and cook over moderate heat. The liquid should not boil, but only gurgle softly. Then the broth will be clear and tasty. You need to salt at the end.
2. While the meat is cooking, prepare the roast. Peel the onion, cut into cubes and sauté in a pan until golden brown.
   
3. We cut the carrot into small cubes or grate it on a coarse grater (this is not important), sweet pepper - into strips. We send this beauty to the onion to fry.
   
4. Let the vegetables sweat for 5 minutes, soak in juices and become soft, fragrant.
   
5. Add a little water to the vegetable mass to lightly cover the food, and simmer for another 10-15 minutes over medium heat.
   
6. While the frying is preparing, we will return to the broth. Peel the garlic, wash the lavrushka. The liquid begins to boil - remove the foam, reduce the heat and put the spices, allspice. Cook for 30-40 minutes, slightly opening the lid.
   
7. We take out the finished meat from the pan, the broth can be filtered, removing the garlic, parsley and pepper.
   
8. We clean the potatoes, cut them randomly and add them to the finished broth, put the dishes on the stove and cook until the potatoes are half cooked. It all depends on its variety. It will take approximately 15 minutes in time.
   
9. We sort through the cereal, remove black and damaged grains, rubbish, pebbles. We wash it under running water. Pour into broth.
   
10. Remove the meat from the bones and send it to the soup.
    
11. Carefully add the dressing to the broth. We test for salt, add salt.
    
12. Let it boil for another 3-5 minutes. At the very end, add finely chopped greens. Turn off the heat and let the dish simmer for another 20 minutes under the lid.
    

Everything, our soup is ready, I ask to the table.

Buckwheat soup with chicken, potatoes and vegetables

You can't ruin soup with meat, as my chief taster says. Moreover, I noticed that they respect chicken broth more than on any other meat. I completely agree with him, chicken and buckwheat go well together and complement each other. And if you add more fresh vegetables, you get an excellent "energy drink". A plate of this dish will give energy until the evening. It will saturate the body not only with useful vitamins, but also improve mood.

Ingredients for 3 liters:

• chicken thighs - 1 pc;
• chicken breast fillet - 1 pc;
• potatoes - 4 pieces;
• buckwheat - 4 tablespoons;
• carrots - 1 pc;
• onion - 1 pc;
• Bulgarian pepper - 1 pc;
• vegetable oil - 2 tablespoons;
• paprika - 1 tsp;
• salt and black ground pepper - to taste.

How to cook buckwheat soup with chicken

Buckwheat soup in a slow cooker with chicken

This is a very simple recipe, from the category - nowhere is easier. Rescues, as usual, a multicooker. We only need to sort out the grits and wash the meat before cooking. I recommend trying my recipe and cooking such a dish. If, of course, you have such a unit, feel free to trust it.

What we need:

• water - 1.5 liters;
• carrots - 1 piece;
• onion - 1 piece;
• meat - 1 piece;
• bay leaf - 1 piece;
• buckwheat - 1 cup (50 milliliters);
• salt - to taste;
• vegetable oil - 1 tablespoon;
• potatoes - 1 piece.

How to cook such a soup in a slow cooker

Buckwheat soup with mushrooms and chicken

Soup with chicken, buckwheat, mushrooms is easy to prepare and repeat at home. Hot first courses are certainly present on our tables, so today's recipe will help you diversify your daily diet. Chicken broth cooks quickly, which means you can cook a delicious, hearty soup in a short time. Buckwheat and mushrooms are its important component. Prepare a set of all the ingredients and start cooking.

Ingredients for 1.8 liters of water:

• chicken (shins, wings, thighs) - 300 g;
• champignons - 200 g;
• carrot - 1 pc.:
• onions - 1 pc.;
• buckwheat - 100 g;
• flour - 0.5 tables. l.;
• vegetable oil - 30 g;
• garlic - 1 clove;
• parsley - 3-4 branches;
• salt and pepper to taste.

How to cook chicken soup with buckwheat and mushrooms

We pour fragrant, tasty, hot soup into bowls and invite everyone to the table.

1. Buckwheat goes well with vegetables and mushrooms. In addition to chicken, you can add meatballs, dumplings, sausages.
2. Buckwheat is usually put into the broth along with potatoes. If you add it later, the potatoes may already be boiled, and the cereal will still be raw.
3. If you do not have buckwheat - cores, but only grits, lay it when all other products are ready. Krupka cooks very quickly.
4. Let the soup rest after cooking, covered, for at least 20 minutes. The cereal will reveal its rich taste.

So that a cold day is not a burden, treat yourself to buckwheat soup and the weather will not seem so gloomy and sleepy.

Each first dish should consist of the products necessary for the body and have a number of useful properties, but also have a pronounced taste that distinguishes it from others. An obligatory element of the vast majority of first courses is some kind of cereal. The most useful of the cereals that take place are rice and buckwheat. Buckwheat as a whole is reputed to be a dietary product that should be included in the mandatory diet of a person, especially children.

The soup prepared with the use of buckwheat will certainly give pleasure to the household members who have tried it, if it has some kind of original touch of taste. Successful variations of the additional ingredients of buckwheat soup are dietary chicken meat, funny spiced meatballs or mushrooms that saturate the dish with a special taste and aroma.

Combining dietary properties and excellent taste, buckwheat soup with chicken is usually prepared in chicken broth. An example of such a first dish is presented in this recipe.

Ingredients

• buckwheat - 0.5 tbsp.;
• chicken fillet - 200 g;
• medium-sized potatoes - 4 pcs.;
• medium-sized carrots - 1 pc.;
• small onion - 1 pc.;
• bell pepper - 1 pc.;
• water - 3-4 liters;
• vegetable oil - 1-2 tablespoons;
• salt, ground pepper - a pinch to taste;
• dill, green onions - 1 bunch each;
• bay leaf for broth - 2-3 pcs.;
• allspice peas for broth - a few pcs.

Cooking

The preparation of the dish begins with the broth. Wash the chicken fillet thoroughly under running water and pour 3 liters of water into the container chosen for the soup. As an alternative to chicken fillet, you can use other parts of the chicken. Poultry meat is especially tasty.

Advice. For quick preparation of buckwheat soup, you can use frozen chicken broth. Often, when preparing a salad with boiled chicken, unused broth remains. After that, I freeze it in plastic containers and use it to make soup and other dishes.

The pot is put on fire. When foam appears on the surface of the broth, it must be removed with a slotted spoon.

After boiling, the broth is usually salted and seasoned with bay leaves and allspice. These spices will give the broth an aroma and a pleasant taste, which means they will create an impeccable soup base.

There is no need to cover the broth with a lid. When it is ready, the meat is removed from the pan and left to cool. Spices can also be removed from the container.

While the broth is being prepared, there is time to prepare the vegetables. Peeled and washed potatoes are traditionally cut into cubes or strips.

It's time to discover the secret of how to turn the usual soup with buckwheat into an original and tasty first course. The highlight of its preparation is the frying of chopped potatoes in vegetable oil heated over high heat until golden brown.

Now the potatoes can be sent to the finished broth. By the way, if the cooking time is limited, the potatoes can be put in the pan after removing the foam from the boiled broth.

Simultaneously with the potatoes, pour the washed buckwheat into the container.

The next in turn are chopped onions, carrots and sweet peppers.

A similar dressing for first courses can be prepared in advance for future use and stored in a tightly closed plastic bag in the freezer. Thus, even in winter, the taste will be saturated with the beneficial properties of fresh vegetables.

In a frying pan with heated vegetable oil, simmer the onion until it acquires a state of transparency. Next, carrots and sweet peppers are introduced into the container. Vegetables are fried for 5-7 minutes over medium heat, stirring occasionally.

Ready frying is introduced into the soup. Taste the dish for salt. More salt is added if necessary.

The cooled chicken meat is finely chopped or disassembled by hand into pieces.

Chopped washed greens.

When the soup boils, chopped meat and greens are placed in a saucepan. It is removed from the fire and, having closed the lid, let the dish brew for 10-15 minutes.

Ready-made buckwheat soup with chicken can be served with sour cream. Light, but rich and tasty - all these are the hallmarks of chicken soup with buckwheat.

Buckwheat soup with mushrooms in chicken broth

The addition of forest mushrooms diversifies the recipe for preparing the first course with buckwheat described above. For this type of soup, experienced housewives recommend using boletus, mushrooms or chanterelles, which have a delicious texture and a pronounced aroma.

Ingredients:

• buckwheat - 3 tablespoons;
• champignon mushrooms or any other - 300 g;
• chicken soup set - 300 g;
• large onion - 1 pc.;
• vegetable oil - 2 tablespoons;
• salt - 0.5 tsp;
• a mixture of ground peppers - 0.5 tsp

Cooking

1. As in the first case, it is advisable to start the process of preparing a hot dish with broth. To do this, you can use the soup set bought in the department of semi-finished products or use the skeleton of the chicken, neck and wings of the bird left after preparing some second dish for the broth.
2. The selected parts of the chicken are thoroughly washed and poured with the right amount of water, depending on how many servings the first course is provided for. Most often, a three-liter pot is used to prepare such a soup for an average family.
3. From the surface of the broth brought to a boil, the resulting foam is carefully removed and, reducing the heat, cook until the meat is fully cooked.
4. The second step is cooking the mushrooms. They must be cleaned and washed at least two times, the damaged areas of the legs and hats removed, and then chopped into plates or thin slices.
5. Mushrooms are sent to a heated pan for a few minutes. After draining the liquid secreted by the mushrooms from the pan, the indicated amount of vegetable oil is introduced into the container.
6. While the champignons are fried, the onion, peeled and cut in half, is chopped into thin half rings. This ingredient is added to the mushrooms and fried together with them until the golden color of both components.
7. The cooked parts of the chicken are taken out of the broth and, having cooled a little, they are stripped from them and the meat is chopped.
8. Pour the washed groats into the boiled broth again and put the onion-mushroom fry prepared by this time. The dish is salted and seasoned to your liking with spices.
9. After making sure that the buckwheat is ready, chicken meat is the last to be introduced into the soup.

The soup is served at the table after being removed from the fire, it has been infused under the lid for a quarter of an hour. The mushroom aroma of hearty buckwheat soup will not leave anyone indifferent.

Buckwheat soup with chicken meatballs

The hardest thing to feed the first dish is children. This explains the need to serve them such a dish so that it arouses children's interest and appetite. An excellent option for a first course for children that can satisfy their taste will be buckwheat soup with meatballs made from dietary chicken fillet.

Ingredients:

• chicken fillet - 500 g;
• buckwheat - 3 tablespoons;
• carrots - 100 g;
• onion - 100 g;
• olive oil - 50 g;
• salt - to taste.

Cooking

1. Unlike previous recipes, the preparation of the broth will be preceded by work on meatballs.
2. The washed chicken fillet and the onion peeled from the husk should be chopped with a meat grinder. To save the time needed to prepare the soup, you can purchase ready-made minced chicken and add onion, ground or chopped in another way, to it during the work.
3. Considering such an important fact that the soup is intended for children, the minced meat should not be peppered, but it is only necessary to salt to taste. After that, the minced meat is recommended to be beaten several times on the bottom of the container into which it was ground, so that the meat mass acquires a homogeneous state.
4. Pour 2/3 of water into a three-liter saucepan and, putting the dishes on the fire, bring the water to a boil.
5. While waiting for the water to boil, with slightly moistened hands form balls of meatballs a little larger than a hazelnut. They are laid out on any wide small plate.
6. After waiting for the water to boil, put the meatballs in a saucepan and stir with a slotted spoon.
7. From the water boiled again, the foam formed by minced meat is removed and the broth is boiled for 20 minutes.
8. While the broth is being prepared, it is necessary to peel and wash the carrots and chop them using a coarse grater. Taking into account the children's audience for which the soup is prepared, flowers or stars can be cut out of carrots, which will only increase children's interest in such an original dish.
9. Carrots are fried until golden brown in olive oil heated in a frying pan. A vegetable processed in this way will give a colorful appetizing color to the dish.
10. After making sure that the meatballs are ready, pre-washed buckwheat and carrots fried in vegetable oil are added to the pan.
11. Given that the minced meat for meatballs was salted at one time, the dishes are tasted and, if necessary, a little more is added.
12. The soup is boiled until the buckwheat is ready, after which it is left on the stove, turning off the fire, covered with a lid for 15 minutes.

Buckwheat soup with dietary minced chicken meatballs will delight the little family members who will please their loved ones with their appetite.

An amazing combination of dietary properties, ease of perception and richness of taste and aroma will make buckwheat soup with chicken broth a favorite first course in the family.

Everyone knows about the beneficial properties of buckwheat. Dishes prepared with its use are tasty and satisfying. Buckwheat chicken soup is easy to prepare, easy to digest and suitable for the whole family.

Soup with buckwheat and chicken turns out to be rich and at the same time low in calories. Due to the low cost of cereals - an affordable option. Suitable for baby food.

Ingredients:

• chicken fillet - 540 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• buckwheat - half a glass;
• celery - stalk;
• allspice - 5 peas;
• fragrant herbs;
• lavrushka - leaf;
• garlic - 2 cloves;
• potatoes - 3 pcs.;
• sunflower oil - for frying;
• salt;
• water - 2.2 liters.

Cooking:

1. Pour water into a saucepan.
2. Rinse the chicken, place in liquid.
3. Boil for an hour, removing foam from the surface as it forms. Salt.
4. Get the chicken, chop the meat.
5. Peel and cut carrots into cubes.
6. Remove the husk from the onion, chop.
7. Cut the celery.
8. Place celery, carrots, onions in a pan with oil, simmer. This will give the dish a special flavor.
9. Peel potato tubers, cut.
10. Rinse the cereal, dry it so that the soup does not darken.
11. Place the cereal in the broth.
12. Add potatoes.
13. When the stew boils, place the roast and chopped meat.
14. Boil for half an hour.
15. 5-10 minutes before readiness, aromatic herbs, peppercorns, lavrushka, garlic are placed.
16. Ready soup stand on the stove for 10-15 minutes to acquire a bright taste and aroma.

With cream

Creamy soup turns out tender and thick, will delight the whole family with its taste.

Ingredients:

• buckwheat - 70 g;
• chicken - 470 g;
• vegetable oil;
• water - 2.3 liters;
• pepper;
• onion - 1 head;
• salt;
• carrot - 1 pc.;
• celery - 2 stalks;
• cream - 220 ml;
• champignons - 220 g.

Cooking:

1. Pour water into the container.
2. Rinse chicken, place in liquid.
3. Boil an hour. To get a light broth, cook over low heat, avoiding intense boiling.
4. Peel carrots and onions. Chop.
5. Cut celery stalks.
6. Place the onions, celery and carrots in the skillet. Passer.
7. Rinse and cut the mushrooms, fry.
8. Rinse the grits, dry, place on the surface of a dry frying pan. Ignite.
9. Ready meat to get, cool, cut. Return to broth.
10. Place fried mushrooms and onions. Salt. Sprinkle with pepper.
11. Throw in buckwheat.
12. Boil for half an hour.
13. Pour in the cream. Mix. Boil for another quarter of an hour.

With the addition of mushrooms

Everyone knows about the benefits of soup in the diet. Prepare chicken buckwheat soup. Thanks to the addition of mushrooms, the dish will become much more aromatic and richer.

Ingredients:

• chicken fillet - 1 pc.;
• mushrooms - 170 g;
• sour cream - 3 tbsp. spoons;
• buckwheat - a third of a glass;
• laurel - 2 sheets;
• potatoes - 2 pcs.;
• onion - 1 head;
• black pepper - 7 peas;
• salt.

Cooking:

1. Peel potato tubers, cut into cubes. Leave in cold water to remove the starch.
2. Mushrooms cut.
3. Meat cut into cubes.
4. Chop the peeled onion into half rings.
5. Pour water into a saucepan, boil.
6. Place the meat, salt.
7. A quarter of an hour later - potatoes.
8. Pour pre-washed cereals.
9. Place onions and mushrooms in a pan, fry.
10. Send to the pan.
11. Cook until food is ready.
12. Pour in sour cream, add lavrushka.
13. Throw in the peppercorns. Boil.
14. Remove from the stove, insist a quarter of an hour under a closed lid.

With melted cheese

Prepare soup with buckwheat, diversify the taste with melted cheese. The soup will turn out fragrant and very satisfying.

Ingredients:

• buckwheat - 6 tbsp. spoons;
• chicken - 230 g;
• salt - half a teaspoon;
• processed cheese - 120 g;
• olive oil - 1 tbsp. the spoon;
• carrot - 1 pc.;
• greens - 50 g;
• potatoes - 7 pcs.;
• sweet pepper - 0.5 pcs.;
• water - 2300 ml.

Cooking:

1. Rinse the chicken, place in water. Boil.
2. Peel potatoes, rinse, cut into cubes.
3. Place in broth.
4. Grate the peeled carrots using a coarse grater.
5. Chop the pepper.
6. Place pepper and onion in a pan, fry.
7. Add to soup.
8. Put chopped cheese in a bowl, pour a couple of tablespoons of broth. Mash with a fork.
9. Place the washed cereal in the broth, boil for half an hour.
10. Put cheese. Mix.
11. Sprinkle the prepared stew with chopped herbs.

Soup with buckwheat and chicken fillet for children

Use only fresh chicken for cooking. Seasonings for children are not recommended.

Ingredients:

• onion - 1 pc.;
• water - 2100 ml;
• buckwheat - half a glass;
• chicken fillet - 320 g;
• salt;
• potatoes - 4 pcs.;
• dill - 20 g;
• carrot - 1 pc.

Cooking:

1. Place the chicken fillet in the water. After it boils, drain the water.
2. Pour the same volume. For children, it is always necessary to drain the first broth, and even better if the second one too.
3. Rinse the cereal.
4. Chop the onion.
5. Cut potatoes.
6. Grate carrots. Use a medium size grater.
7. Place potatoes, vegetables and buckwheat in the broth. Salt.
8. Boil.
9. Chop the greens, add when the dish is ready.

with spices

It turns out a nutritious tasty dish.

Ingredients:

• chicken - 470 g;
• ground black pepper;
• carrots - 110 g;
• dill - 20 g;
• celery - 250 g;
• salt - 1.5 teaspoons;
• onion - 1 pc.;
• cloves - 2 pcs.;
• buckwheat - 0.5 tbsp.;
• lavrushka - 1 sheet;
• ginger - 2 cm;
• water - 1700 ml.

Cooking:

1. Rinse the chicken, cut into pieces.
2. Peel the celery, wash the carrots, cut into strips.
3. Peeled onion, chop ginger.
4. Place the meat in water, bring to a boil, boil until tender. Put on a plate, cut into pieces.
5. Add vegetables, washed buckwheat, spices to the broth. Salt.
6. Boil for half an hour, return the meat parts.
7. Chop the washed greens. Decorate the first dish.

For cooking, it is necessary to calculate the ratio of cereals and water. In the process of cooking, buckwheat increases in volume three times.

Ingredients:

• chicken breast - 320 g;
• pepper;
• onion - 1 head;
• potatoes - 4 pcs.;
• salt;
• buckwheat - 110 g;
• laurel - 2 sheets;
• butter - 45 g;
• parsley - 20 g;
• carrots - 1 pc.

Cooking.

1. Wash the buckwheat. Pour in water. Set aside.
2. Peel potatoes, cut into cubes.
3. Peel the onion, chop into squares.
4. Set the mode "Frying". Select vegetables.
5. Set the time to 10 minutes.
6. Melt butter in a bowl.
7. Drain water from buckwheat, fry in oil until golden brown. Then place the carrots, cut into strips, fry, add the onion. Cook until the timer signal.
8. Place potatoes, meat, cut into pieces in a bowl.
9. Pour in water. Start the cooking process by setting the "Soup" mode, time - half an hour.
10. Salt. Sprinkle with pepper, add lavrushka.
11. Garnish with chopped parsley on plates.

Calories: Not specified
Time for preparing: Not specified

Buckwheat contains a large amount of iron and other trace elements that are beneficial to human health. It is nutritious and easy to digest, so it must be present on our table among the first courses. In addition, it is hypoallergenic, which allows you to include buckwheat dishes in the children's menu for babies from a very early age, starting with the simplest dish -.

In order to cook a delicious and nutritious buckwheat soup with chicken, you need a minimum set of ingredients and only 30 minutes. The process itself is simple - even a novice hostess can cook a classic buckwheat soup with chicken.

Ingredients:
- chicken drumsticks - 2 pcs.;
- water - 2 l;
- buckwheat - 100 g;
- potatoes - 2 pcs.;
- carrots - 0.5 pcs.;
- onion - 1 pc.;
- vegetable oil - 1 tbsp. l.;
- salt - 0.5 tbsp. l.;
- a mixture of ground peppers - 2 chips;
- bay leaf - 1 pc.;
- parsley - 5 g.

Recipe with photo step by step:

We wash the chicken drumsticks, add salt and pour cold water, put the pan on low heat, bring to a boil and cook for 15 minutes, not forgetting to remove the resulting foam so that the broth is transparent. Instead of drumsticks, you can use a soup set. If children's buckwheat soup is being prepared, the boiled broth can be poured out and the meat refilled with clean cold water - according to nutritionists, the soup on the second broth will turn out to be low-fat and more beneficial for the child's body.

We take the boiled drumsticks out of the soup, remove the meat and return it back to the pan. We clean the potatoes, cut the tubers into a medium cube and put them in the meat broth, continuing to cook the soup over low heat for another 15 minutes.

While the potatoes are being cooked, we wash the buckwheat in cold water and lightly fry in a dry frying pan - due to such a simple method, the soup will turn out to be incredibly fragrant!

We send the dried buckwheat to the pan to cook until tender - 5-7 minutes.

In the meantime, prepare the soup dressing: cut the onion into small cubes and saute in vegetable oil, add the carrots, grated on a fine grater, and fry it until soft - about 2-3 minutes.

We send the resulting soup dressing to the pan, add bay leaf, a couple of pinches of a mixture of ground peppers and chopped parsley. Bring the buckwheat soup to a boil, remove from heat and let it brew under a tightly closed lid for 10 minutes.

Serve ready-made buckwheat soup with chicken soup hot, sprinkled with finely chopped parsley. For those who prefer this cereal, we advise you to pay attention to the recipe

Buckwheat should be included in the diet of every person. It contains many vitamins, microelements and valuable organic acids necessary for normal digestion. With the participation of this cereal, there are not so many dishes, but, in addition to a simple side dish, you can also cook delicious buckwheat soup with chicken. Even the smallest members of the family will appreciate this dish.

What are the benefits of first courses?

First courses are an obligatory daily meal. Due to the large number of vegetables, they saturate the body with nutrients and stimulate the digestive tract. Despite the fact that there is some controversy regarding the benefits of soups, doctors strongly recommend including them in the menu to avoid problems with the digestive system.

It is worth noting the special benefits of chicken broth soups. Light and at the same time satisfying fat has useful properties. It is advised to use it for everyone who wants to lose extra pounds without negative health consequences. Also, the broth is useful during periods of various diseases.

Classic recipe

It is absolutely not difficult to prepare a healthy tasty buckwheat soup, because all the ingredients can be found in the kitchen of any housewife. According to the classic recipe, you must use homemade chicken meat, but a store-bought product is also suitable. In order to get a light dietary soup, you need to drain the broth several times during the cooking process.

To prepare classic buckwheat soup with chicken, you need the following ingredients:

• Chicken meat (breast or chicken legs) - 700 g.
• Buckwheat - 1 cup (200 g).
• Carrot - 1 pc.
• 1 onion (medium).
• Potatoes - about 500 g.
• Seasonings (pepper, salt, dried herbs) - to taste.
• Greens (dill or parsley).

First of all, you need to prepare the meat. To do this, wash it well, remove the skin if desired. A large piece is best divided into several parts.

We put the meat in a saucepan convenient for cooking soup, fill it with water and send it to the fire. The broth must be brought to a boil and do not forget to remove the resulting foam. Then you can add a few bay leaves and a couple of black peppercorns for flavor. Cooking time of chicken meat - no more than 1 hour.

While the broth is cooking, you should do the vegetables. Wash the potatoes, peel and cut into cubes (or pieces of any other shape). For dressing, prepare onions and carrots. You can add bell pepper if you like.

Finely chop the peeled vegetables and alternately send them to a saucepan or to a frying pan. Onions go first, then carrots grated on a coarse grater, at the end we add pepper. Fry until golden brown for 3-5 minutes. To prevent the vegetables from burning, the fire should be medium. Stir the fry with a spatula.

In order for buckwheat to reveal its aroma, it must first be washed and fried in a hot frying pan for about 5 minutes. We do not add sunflower oil.

We take out the cooked chicken meat from the finished broth and let it cool for further separation from the bones and slicing. Together with the meat, you can get bay leaves and peppercorns from the liquid. They won't be needed anymore.

Pour the fried cereal into the broth. After 10 minutes, we send potatoes and prepared meat next. Cook soup with buckwheat for another 15 minutes, then add vegetable dressing to the pan.

A few minutes before the end of cooking, finely chop fresh herbs (parsley is more suitable) and pour into the soup. Add pepper and salt. It is necessary to let the finished dish brew for about 20 minutes. Then you can sprinkle on plates and serve.

Buckwheat soup for kids

In the diet of an infant, soups should be present from 8 months of age. They supply the growing body with fiber for digestion, trace elements and vitamins. The first buckwheat soup for a child can be cooked in vegetable broth. And you should use those products that the baby has already managed to get acquainted with separately. It can be potatoes, carrots, cauliflower. Children under one year old are recommended to grind such dishes in mashed potatoes.

You can cook children's buckwheat soup with chicken from the following ingredients:

• Buckwheat - 3 tbsp. l.
• Chicken breast - 100 g.
• Large potatoes - 2 pcs.
• 1 medium carrot.
• Cauliflower (or zucchini) - 100 g.
• Salt (optional).
• Sunflower oil.

The first broth in the process must be drained; fill the breast with clean water, cook until fully cooked. Cook finely chopped vegetables in the "second water" for 10 minutes, after which we add the washed cereal. Cook the soup until the buckwheat is ready. Before feeding, it can be ground with a blender or mashed with a fork. For better absorption, add a teaspoon of sunflower oil.

Many children love milk buckwheat soup. It is extremely easy to prepare. To do this, pour boiled buckwheat porridge with warm milk and add a little sugar. The dish is ready!

Soup with buckwheat and mushrooms

How to cook buckwheat soup with excellent taste and aroma? Add mushrooms to it! Fresh mushrooms are best, but frozen or dried can be used.

For a hearty and healthy buckwheat soup with mushrooms, you will need the following ingredients:

• Meat (chicken, beef or turkey) - 500 g.
• Potatoes - 4-5 pcs.
• Champignons or other mushrooms - 500 g.
• Carrot - 1 pc.
• Buckwheat - 0.5 cups.
• Onion - 1 pc.
• Greens - parsley, green onions or dill.
• Celery root (optional)
• Sunflower oil.
• Salt and seasonings - to taste.

Frozen mushrooms must first be thawed, and dried ones - pour water for 1 hour.

Let's start cooking!

To prepare such a soup, you can use almost any meat, but the most tender and dietary soup will turn out on chicken or turkey. In this case, it is not necessary to drain the first water from the broth. Bouillon time - 40 minutes. We take out the finished meat from the liquid, let it cool and cut into cubes.

Finely chop the carrots, onions and celery root and send them to a preheated pan with a small amount of sunflower oil. Saute for a few minutes and add sliced ​​mushrooms.

We clean the potatoes, cut them into cubes and lay them in a boiling broth. After a few minutes, you can add the washed cereal. Cook for 15 minutes, add fried mushrooms with vegetables.

In this composition, the soup should be cooked for another 5 minutes and seasoned with chopped herbs, salt, pepper. Turn off the fire and leave it on the stove for another 30 minutes. Fragrant buckwheat soup with chicken and fried mushrooms is ready to eat!