Soup with buckwheat, chicken and mushrooms. Buckwheat soup with chicken fillet and champignons. Ingredients based on one and a half liters of water

Good day, dear readers!

- this is a soup whose main ingredient is, soup belongs to the category of low-calorie first courses, it is prepared both in broth and simply in vegetable oil, if you use meat for cooking, the calorie content of the soup increases by about forty percent and consists of about thirty - forty kilocalories per hundred grams of product. Agree, buckwheat contains quite a few calories, so for people who are on a diet and eat properly, it comes first among the first courses in the daily diet; in addition to all this, the soup is quite filling and healthy.

• Chicken fillet - 200 grams;
• Champignons - 200 grams;
• Potatoes - 200 grams;
• Onions - 100 grams;
• Carrots - 100 grams;
• Buckwheat - 70 grams;
• Parsley - a bunch;
• Bay leaf - 2 pieces;
• Vegetable oil - to taste (for frying);
• Salt - to taste;
• Pepper - to taste.

Cooking buckwheat soup

To begin, take a five-liter pan, pour less than half of the water into it, about one and a half liters, put it in water, bring to a boil and cook the fillet for about twenty minutes over medium heat. Don't forget to salt the water before doing this. If you want to save time on cooking the meat, you can cut it into several pieces, so it will cook faster.

In the meantime, as the chicken fillet is being prepared, peel and cut the onions into small cubes. If you do not want to shed a single tear during the cutting process, I advise you to moisten the knife with water before cutting the onions, and do this several times while cutting. Water will prevent the juice from the onion from splashing in different directions, which will further prevent it from getting into your eyes.

Now take a frying pan, put it on the stove, pour a little vegetable oil on it and heat it up thoroughly. Once the frying pan is hot, add the onion and fry it for about five minutes until golden brown.

When the onion is slightly fried, add chopped champignons to it in the frying pan and fry for about fifteen to twenty minutes, or until all the water that has separated from the mushrooms has evaporated.

While the onions and mushrooms are fried, peel them, wash them thoroughly and cut them into small bars or cubes, as you like.

We'll do the same with carrots.

While we were frying and slicing, our fillet was already cooked, we took it out of the broth, and instead put the potatoes in the pan.

We will also add carrots to the potatoes.

Now we need to wash the buckwheat thoroughly, we will wash it in running water until it is completely clean. Then we send the buckwheat to the broth to cook. Buckwheat should be cooked for about 10-15 minutes.

While the buckwheat is cooking, we will cut the boiled chicken fillet into cubes or cubes, as you prefer.

Now wash the parsley and chop it finely with a knife.

After three minutes, add the chopped chicken fillet to the pan.

The last thing we will add to the soup is parsley, after which we turn it off.

Well, here you go guys buckwheat soup ready, give it a little time to brew, after which you can start taking it. Bon appetit!!! All the best to you!!!

Liquid hot meals are an essential part of proper nutrition, but the modern rhythm of life leaves us no choice and often we neglect to prepare a full meal. We offer a recipe for making chicken soup with buckwheat, it is prepared without meat, but still allows you to taste the delicious hot soup! Gastroenterologists advise cooking soups with chicken, as with the leanest meat.

It should be noted that chicken broth has long been used as an effective treatment for many inflammatory processes in the body, since a decoction of chicken meat activates the circulatory system, and together with buckwheat it becomes a storehouse of healing properties.

Ingredients

• — 1/2 carcass + -
• — 100 g + -
• — 3 medium sized tubers + -
• — 1 PC. medium size + -
• - taste + -
• Spices for chicken- taste + -
• Bay leaf - 2 pcs. + -
• — a few twigs + -
• - 1 tbsp. l. + -

Preparation

1. Wash the chicken, cut into pieces, place in a bowl with cold water and turn on medium heat. Immediately after boiling, skim off the foam and turn to low heat. Cook until done (time depends on the breed of chicken).
2. We wash and peel the vegetables: cut the onion into small cubes, carrots into thin strips, and cut the potatoes into small slices.
3. We sort out the buckwheat and rinse it with running water.
4. Strain the finished broth into another pan and put it on the fire. After the water boils, add the potatoes.
5. We cut the boiled chicken (separate the meat from the bones) and cut into portions.
6. 5 minutes after the potatoes boil, add buckwheat and chicken pieces. Cook for 15 minutes.
7. While the potatoes and buckwheat are boiling, prepare the classic frying. Pour sunflower oil into a saucepan, add the prepared onion and fry it until beautifully golden, then add the carrots and fry the vegetables together for a few minutes.
8. Add the roast to the boiling soup, add salt, season with spices, add a bay leaf and cook for another 5 minutes. A minute before the end of cooking, add finely chopped parsley.

Bon appetit!

Buckwheat soup recipe “From Grandma”

Ingredients

• — 400 g + -
• - 1 PC. + -
• Fresh mushrooms (oyster mushrooms, champignons, wild mushrooms)— 400 g + -
• - 1/2 cup + -
• — 3 medium sized tubers + -
• — 2 pcs. average size + -
• - taste + -
• Seasonings - to taste + -
• Allspice peas— 5-6 pcs. + -
• - 1 tbsp. l. + -
• Finely chopped celery- 1 tbsp. l. + -

Preparation

Wash the chicken and cut into pieces. Place in a bowl of cold water and wait for it to boil. Remove the foam, add a whole onion and carrots, cut into two halves along the grain, and after boiling, turn down the heat. Cook until the chicken is done.

1. Strain the finished broth into another saucepan, throw away the onions and carrots, and cut the chicken into portions.
2. We peel and cut the potatoes into cubes, and wash the buckwheat. Place in a saucepan with vegetables. Cook for 15 minutes.
3. Cut each mushroom into large slices and the onion into small cubes. Pour oil into a preheated saucepan, add mushrooms and onions and fry until beautiful golden brown for 10-15 minutes. Add to the pan with boiling broth and vegetables. Salt, add spices, peas.
4. At the end of cooking, pour the greens into the pan.

Lenten buckwheat soup recipe

Ingredients

• - 1/2 cup + -

Dishes made from buckwheat are generally a domestic exclusive, but cooking poultry soup with buckwheat, and even feeding it to a baby, is a thing that is prohibitive for foreigners.

If we look from our point of view, such dishes are characterized by low calorie content, but are highly saturated with useful microelements.

The characteristic taste of buckwheat goes well with mushrooms; it can be emphasized or hidden by using spices wisely, and buckwheat soup with light chicken broth is one of the best dishes that can be cooked over a fire on a short hike.

Buckwheat soup with chicken - general cooking principles

Buckwheat soup with chicken is essentially a dietary first course and therefore it is better to cook it in a low-fat broth made from chilled, frozen or fresh curtains.

Before preparing the broth, the bird must be washed well; if it needs to be cut into pieces, then dry it a little to make it easier and more convenient to do this. Pieces of chicken that are not dried may slip out of your hands when cutting. It is also recommended to remove the skin from the bird before cutting, but if you want a slightly richer soup, you can leave it on. For children's soups, perhaps, it is still worth reducing the calorie content somewhat.

The chicken is poured with cold, preferably filtered, water, brought to a boil, as quickly as possible and the “cook” is removed. Then the heat is reduced to medium and the meat continues to cook until done.

The remaining ingredients are placed in the broth, observing the order depending on the time required to cook each product.

Cereals for buckwheat soups with chicken can be taken either whole or crushed (chipped). The chickpeas contain slightly less carbohydrates and cook much faster than whole grains.

Buckwheat soups with chicken are prepared not only over fire, but also in the oven, using clay pots. In this case, the soup simmers rather than boils and becomes more flavorful. By choosing the right ratio of ingredients, you will prepare a soup that is very rich in taste, but nutritious in calories.

Buckwheat soup with chicken in pots

Ingredients:

400 grams of chicken, fillet;

One carrot;

Two medium onions;

Half a glass of buckwheat;

Three potato tubers;

Spices and spices to your taste.

Cooking method:

1. Cut the chicken into small slices and fry until half cooked in a small frying pan in vegetable or animal fat. To the chicken, add carrots and onions, chopped into small strips, into thin half rings. Add coarse table salt to your taste and fry everything until the onion is transparent.

2. Divide the roast in equal quantities into clay portion pots, add potatoes cut into not too small cubes.

3. Place a couple of allspice peas and buckwheat in each pot. Pour in enough water and place in the oven for 40 minutes. The oven should not be cold; preheat it to 200 degrees in advance.

4. Remove the soup containers from the oven, taste and add salt if necessary. Sprinkle with herbs and return to steep for another 10 minutes.

Children's buckwheat soup with chicken – “Baby”

Ingredients for one and a half liters of water:

Buckwheat, dry – 90 grams;

Chicken white meat, breast – 300 grams;

Three medium potatoes;

Half a medium carrot;

A small onion head.

Cooking method:

1. Wash the breast well, be sure to remove any remaining chicken fat, cutting it off with a knife along with excess films. Cut the meat into small thin strips, pour some water and set the heat to maximum for a quick boil. When the water begins to boil, drain it and rinse the meat again under the tap, washing each piece well.

2. Pour water again, for children’s soups it is better to take special bottled water, and boil the fillet pieces for ten minutes.

3. Place the breast pieces from the broth into a separate plate, cool and grind with a meat grinder, preferably with a fine wire rack.

4. Cut the potatoes into the smallest possible cubes, cut the onion into pieces, grate the carrots into a fine grater and dip the vegetables into the rapidly boiling broth. Add thoroughly washed, slightly dried buckwheat and continue cooking the soup until the added ingredients soften.

5. Lightly salt the dish, add the rolled meat and, after heating for two minutes, remove from the stove.

6. You can also add just a little very finely chopped dill, without stems.

7. If you beat the soup well with a blender after bringing it to readiness, then in this form it can be given to very young children as complementary food.

“Classic” buckwheat soup with chicken

Ingredients:

Chilled chicken – half a carcass (600 g);

170 grams of well-fried buckwheat;

Small onion;

Large carrot;

450 grams of potatoes;

Black peppercorns;

Bay leaf;

Garden parsley.

Cooking method:

1. Remove the skin from the chicken, rinse well, place in a pan of cold water and heat slightly above medium. Before boiling, constantly skim off any foam that accumulates on the broth and try to remove as little fat as possible. After boiling, add bay leaves and peppercorns to the chicken and leave to cook over medium heat for about an hour.

2. Slightly dry the cereal after washing and fry it in a dry frying pan. As soon as the buckwheat begins to “crackle” slightly, turn off the heat.

3. Remove the cooked chicken from the broth, cool slightly and disassemble, separating the meat from the cartilage and bones.

4. Place the fried cereal into the broth, and after ten minutes add small cubes of potatoes and continue cooking at moderate heat until they soften.

5. In a small thick-walled dish, saucepan or frying pan, fry not very large pieces of onion in vegetable oil until they become transparent. Add grated carrots and fry until soft golden brown. To prevent the frying from burning, fry the vegetables over low heat and stir occasionally with a spoon.

6. When the potatoes are half cooked, remove the bay leaf and pepper from the broth. Add roasted vegetables and chicken, add salt and continue cooking the soup.

7. Let the finished buckwheat chicken soup brew for half an hour and only then serve.

Fragrant buckwheat soup with chicken and mushrooms

Ingredients for a 2 liter saucepan:

700 grams of chicken soup set;

300 grams of potatoes;

0.5 cups (200 gr.) buckwheat;

A small handful of dried mushrooms (ceps, boletus);

150 grams of young champignons, fresh;

Head of bitter onion;

Carrots – 1 pc.

Cooking method:

1. Prepare the broth from the soup set using filtered water, do not add spices or salt. Remove the chicken pieces from the pan and, after cooling slightly, separate the pulp from the bones.

2. Place dried mushrooms in a hot, almost boiling broth and, after boiling for about twenty minutes, take them out and, after cooling slightly, grind them with a meat grinder.

3. Place the meat back into the pan and add the washed buckwheat, cook for ten minutes.

4. Add potatoes cut into small cubes and continue cooking.

5. Finely chop the onion with a knife, grate the carrots, but not too finely. Fry the vegetables in vegetable, unrefined oil, without letting them brown, add the mushrooms chopped in a meat grinder and simmer, pouring in the broth from the pan, for five minutes.

6. Transfer the roast to the soup, add salt to your taste, and cook over moderate heat until done. The soup should not boil.

“Tomato buckwheat soup” with chicken and tomatoes

Ingredients per 2 liters of liquid:

Chicken legs – 350 grams;

Potatoes – 2 tubers;

Carrots – one, large;

Buckwheat - 4 tbsp. l.;

Three medium tomatoes.

Cooking method:

1. Chop off the lower part of the bone of the “legs” with the cartilage on it, rinse well, removing the “tails” of feathers from the skin, and chop them finely. One leg into about four pieces. Fill with filtered water and cook unsalted broth.

2. Fry carrots cut into very small strips until a delicate amber color in a frying pan in fat (vegetable oil), along with chopped onions. Add tomatoes cut into small slices, without skins, and simmer the vegetables under a slightly covered lid for four minutes.

3. Add buckwheat, fried in a frying pan, without oil, and potatoes in small cubes into the prepared chicken broth, and cook the soup, focusing on the softness of the potatoes.

4. Dip the fry into the buckwheat soup, simmer it, covering the pan with a lid, for six minutes and turn off the heat.

Buckwheat soup with chicken - tricks and useful tips

If buckwheat soup with chicken, prepared in pots, is removed from the oven, remove the lids for a minute, releasing steam, and then return to the oven and hold for at least a quarter of an hour before serving, it will simmer better and become even tastier.

It is recommended to remove the pots from the oven five minutes earlier than the specified time, since even outside the oven such utensils can cook dishes on their own for up to ten minutes. If you like a richer taste, just “wrap” the pots with a thick terry towel.

If you put cereal or chaff into buckwheat soup with chicken, rinse them until clear water in a sieve and dry them a little, the broth will not become cloudy, and the finished soup will be clear.

The taste of soups noticeably changes for the better if you prepare buckwheat in this way: put it in boiling water in a small saucepan, the ratio of water and cereal is approximately 1:1 by volume. Wait for it to boil vigorously and discard in a colander, rinse with boiling water and immediately, without letting it cool, transfer to the pan in which you cook the soup.

After washing, fry the buckwheat a little in a frying pan, the taste and aroma of the soup will intensify.

Try not to season buckwheat soup with dill and parsley at the same time.

Hi Hi! Glad to see you. Buckwheat soup is on our agenda.

We will prepare not only a tasty dish, but also a healthy one. I want to say a few words about the wonderful cereal. She's probably one of my favorites. I cook various dishes very often. It is advisable to steam all cereals so that they retain all their beneficial qualities. It's good to eat it in the morning. The body will only be grateful to you.

Buckwheat contains various beneficial substances. This includes micro and macro elements. Vitamins B1, B2, B9. It contains folic acid, which stimulates hematopoiesis and improves immunity. Buckwheat also contains a lot of proteins. Now I have probably listed a small part of what is in it. It’s not for nothing that buckwheat is called the “queen of cereals.”

Now it's time to start the recipes.

Step-by-step recipe for buckwheat soup with chicken

The variety of recipes for this recipe is huge. The peculiarity is that the soup can be prepared with meat and lean broth. Let's get started.

We will need:

• Chicken meat - 500 grams (optional)
• Buckwheat - 0.3 cups
• Potatoes - 2-3 pcs.
• Carrot - 1 pc.
• Onions - 1 onion
• Vegetable oil 1 tablespoon
• Salt to taste
• Bay leaf - 2-3 leaves
• Spices: black pepper, herbs, garlic

Preparation:

1. Take a pan, pour water. Volume approximately 3 liters. Boil the meat. Kritsa cooks for about 40-60 minutes. You can use any other meat: pork, beef, poultry. This is how you prepare the broth.
2. After removing the meat, we begin peeling and slicing the potatoes. Wash it well. Clean, cut into cubes and throw into boiling broth.
   
3. Now we need to prepare our buckwheat for further cooking. We wash it. Getting rid of black grains.
   
4. During this time, as we cleaned the cereal, we must boil the broth with potatoes. Pour the buckwheat into the pan. We put the fire on low heat. And add spices and salt to taste.
   
5. Now take the chicken meat and chop it. You can use a knife or your hands. And throw it into the pan.
   
6. Next, fry the chopped onions and carrots. Finely chop the onion and grate the carrots on a coarse grater. Fry until the onion turns golden. Add to the pan. Cook the soup for another 15-20 minutes and turn off the stove.
   
7. Our buckwheat soup is ready. Bon appetit!
   

Classic buckwheat soup with mushrooms and chicken

I want to share with you another simple but delicious recipe. Mushrooms and chicken always go great together. Plus it makes a hearty soup. I always tell my friends about him. They are also willing to cook it. Simple steps and you have a delicious dish on your table. You can serve it with sour cream if you like. You can also add melted cheese. Experiment, you will succeed.

Products for cooking:

• Chicken breast (fillet) - 1 pc.
• Buckwheat – 2-3 tbsp. spoons.
• Mushrooms – 100-150 g.
• Potatoes (medium)
• Carrot (small) – 1 pc.
• Onion – 1 pc. - 2 pcs.
• Greens – 20 g.
• Vegetable oil – 2 tbsp. spoons.
• Butter – 1 tbsp. spoon.
• Salt, peppercorns, bay leaf.

Let's start cooking

1. First you need to cut up the chicken. We cut it into small pieces. Before this, put a pan of water. Bring to a boil and add the chopped meat. Keep on fire for 2-3 minutes. Then drain the water and rinse the chicken meat with cold water.
   
2. We put the cooked meat in a saucepan. We also put peppercorns and bay leaves there. Salt. Other spices can be added if desired.
   
3. Next comes grinding some ingredients. Wash the mushrooms well and cut into half rings. Carrots can be sliced ​​or passed through a coarse grater. Peel the potatoes, wash them and cut them into cubes. Chop the greens.
   
4. The next step is that we fill the chicken with water. Add vegetable oil. Put it on the fire and wait for it to boil. Then add buckwheat. Immediately add carrots. Cook for 5 minutes. We throw a bow. Cook again for 2 minutes and add the potatoes.
   
5. After adding the potatoes, you need to cook for about 5 minutes. It should be half ready. Add chopped mushrooms. Every time you taste the soup for salt and spices. If necessary, add the necessary ingredients.
   
6. After the potatoes and carrots are cooked, add the greens.
   
7. We are waiting for the soup to boil. Throw butter into the pan. So cook for 1-3 minutes and turn off the heat.
   
8. The last step is to let the soup brew. This will take 5-10 minutes. Now you can serve it on the table. The addition can be sour cream or a slice of processed cheese.
   

The soup is ready. I am one hundred percent sure that you will like it. Very tasty, finger licking good.

Buckwheat soup in a slow cooker

Another interesting option for making soup. And we will cook it in a slow cooker. It turns out rich.

All ingredients are the same as in the first recipe. Additionally, you can add various products yourself, such as mushrooms.

This is how easy it is to prepare a dish in a slow cooker. This miracle of technology is good because you can calmly go about your business for 80 minutes and not worry. The soup will be preparing.

Video of making buckwheat soup with chicken

Together we sorted out simple recipes. Thank you for reading to the end. Please rate and like. Leave your comments. Share the recipe with your friends. Health and happiness to you!

Every person's diet should include first courses. But they may not be very healthy either. The choice of soup recipe must be approached responsibly. For example, buckwheat soup is often prepared with chicken broth. This dish is really very beneficial for digestion and perfectly satisfies hunger.

General principles and recipes

The liquid hot dish can be anything. Shchi and borscht are often prepared. You can cook them with potatoes, rice, barley. And buckwheat porridge lovers prefer buckwheat soup, recipes for which exists enough. Its preparation options can be alternated: make meat soup, with liver, chicken, mushrooms, or prepare a dietary version with water.

It is not for nothing that buckwheat is introduced into the diet of a child from one year old; its benefits are undeniable. It contains a lot of fiber, protein, essential amino acids. It is enriched with iron. Buckwheat tastes great combines with different products, so choosing a successful tandem is not difficult.

Before heat treatment, buckwheat groats do not need to be specially prepared; just sort and rinse. Both whole grains and chopped grains are used in the soup. But the chaff will boil faster, so it needs to be added later than the core, about fifteen minutes after adding the potatoes.

With chicken broth

It's best to start with the basics, so it's worth learning how to make buckwheat soup with chicken. This perfect combination, which turns out aromatic and tasty. The dish is prepared from available ingredients and takes minimal time to prepare. Ingredients you will need:

• 750 g chicken;
• 250 g cereal;
• five potatoes;
• two onions;
• two carrots;
• bay leaf, parsley, pepper.

The chicken is washed and filled with water, brought to a boil, bay leaf and peppercorns are added. Cook for half an hour, remembering to skim off any foam that forms. Buckwheat is lightly fried. The chicken is removed from the broth and the meat is removed from the bones, then it is returned to the pan along with the cereal and potatoes.

Chop onions and carrots in a convenient way and fry until golden brown. When the potatoes are half cooked, you need to remove the bay leaf from the broth and add the frying. Salt to taste. Can be used all-purpose seasonings, which usually includes salt and a mixture of dried vegetables. Serve the dish with chopped parsley. The aroma of buckwheat soup with chicken is excellent. The recipe, if desired, can always be supplemented with other ingredients at your discretion.

There is also a light version of the dish made with chicken broth. It is suitable for those who limit their diet from excessively fatty foods. It is often included in weight loss diets and fasting days. This soup should be prepared periodically because of its enormous benefits for the body (in particular, for the digestive system). The following products will be required:

• chicken breast;
• half a glass of buckwheat;
• eight potatoes;
• two carrots;
• two onions;
• greens, pepper, salt.

The skin must be removed from the breast and the meat sent to cook. A white foam will form on the surface of the broth - this needs to be skimmed off with a slotted spoon. If you do not do this in a timely manner, the broth will not turn out golden. After half an hour, add buckwheat, after another ten minutes - potatoes, cut into small cubes. Salt and pepper are added to taste. The peeled carrots are grated on a coarse grater, and the onions are chopped. The meat is taken out of the pan and cut into small pieces, and returned with onions and carrots. Add chopped greens a minute before the end of cooking.

You can also prepare a more dietary version with the addition of zucchini and tomatoes. This dish will contain a minimum of calories, while it helps remove toxins and waste from the body. Despite the abundance of vegetables, this version of chicken soup with buckwheat turns out to be very satisfying. Prepared from products:

• chicken fillet;
• half a glass of cereal;
• four tomatoes;
• two bell peppers, zucchini, onions, carrots;
• spices, salt.

Chicken fillet is boiled without skin. Buckwheat is fried until crackling. The chicken is taken out of the broth and the cereal is poured in. Peeled carrots and onions are immediately placed in the pan - no chopping is required. Tomatoes, zucchini and peppers are cut into cubes and added ten minutes after the buckwheat. Herbs and spices are sprinkled before turning off.

Meat option

It's very easy to cook a delicious soup with meat. This option is often called Russian and classic. Ideal for a family meal. Meat on the bone or pulp is suitable for soup - it doesn’t matter. The meat can be pre-fried in a frying pan until a crust forms, this will make it even tastier. Garlic in the composition enriches the taste of the finished dish and gives it piquancy. Its amount is usually arbitrary, since not everyone likes the pronounced aroma of garlic. The ingredients are taken with the expectation of preparing 3.5 liters of soup:

• 500 g meat;
• 150 g buckwheat;
• 5 potatoes;
• 2 onions;
• carrot;
• several cloves of garlic;
• Bay leaf;
• vegetable oil, pepper, salt.

Can be done. It is first boiled for an hour. Buckwheat is calcined in a dry frying pan. The potatoes are peeled and cut into cubes. The carrots are grated and fried together with chopped onions.

Add potatoes to the boiling meat broth; after boiling again, add cereal; cook for ten minutes. Add roasted vegetables and season with spices to taste. At the end of cooking, add bay leaf and chopped garlic and pepper. Leave to boil for two minutes and remove from heat. Usually each serving of soup is decorated with chopped herbs.

Liver soup

Buckwheat itself is rich in iron; when paired with liver, you get a very healthy combination. You can take any liver: pork, beef, chicken. The offal is usually cut into random pieces. It is worth considering two cooking options: in the first, the liver is added to boiling raw water, in the second, vegetables are first fried with it. Each of the methods is good in its own way. In both cases it turns out delicious. The ingredients are taken for two liters of water:

• 400 g liver;
• ½ cup of cereal;
• 4 potatoes;
• 2 onions;
• bay leaf, sour cream, dill, pepper, salt - to taste.

Boil water, add chopped liver. Bring to a boil again, remove the film, add potato cubes and buckwheat. After five minutes, add chopped raw onion. Salt and spices are to taste. Cook until the potatoes and liver are ready. If desired, add sour cream and chopped dill to each serving. This recipe is easy to make in the slow cooker because you don't need to fry anything first. The second option involves the use of the following products:

• 400 g liver;
• 4 potatoes;
• half a glass of buckwheat;
• each carrot and onion;
• a few tablespoons of flour;
• spices, herbs.

The cereal is steamed with boiling water for five minutes and the water is drained. The potatoes are peeled, cut into small cubes and filled with water along with buckwheat. Bring to a boil. The liver is washed, cut into pieces, mixed with flour and fried in oil. Then add chopped carrots and onions and cook for another five minutes.

The liver with vegetables is transferred to water, salted and seasoned with spices to taste. Cook until the potatoes are completely soft. Before serving, each serving is sprinkled with herbs or decorated with whole leaves.

Recipe with mushrooms

In soup, buckwheat goes well with any mushrooms. This dish is prepared quickly, since the ingredients do not need to be subjected to lengthy processing. Mushrooms can be taken fresh, dried or frozen. The dried version is first soaked for an hour; the water from under the mushrooms is not poured out; it is useful for adding more flavor to the dish. Anything is good with sour cream. For preparation you need:

• 300 g mushrooms;
• half a glass of buckwheat;
• three potatoes;
• carrot, tomato, onion;
• butter, sour cream, herbs, spices - to taste.

The vegetables are peeled and the buckwheat is washed. Potatoes are cut into small slices or strips, carrots are grated, onions are chopped into smaller pieces. The washed mushrooms are cut into thin slices. Fry carrots and onions in hot oil, add mushrooms and chopped tomato. It is recommended to remove the skin from the latter first, as it will be superfluous in the soup. The contents of the pan must be simmered until the liquid evaporates.

When the water boils, add potatoes and buckwheat to it. If you take more grains, you will get a thicker version of the first course. After ten minutes, add the mushroom frying and cook until all ingredients are soft. Served with sour cream, but this soup with buckwheat and egg is good. To do this, add half a boiled egg to each plate.

1. To make the broth more transparent and lighter, add the whole peeled onion at the beginning of cooking, and then simply remove it.
2. For a more flavorful soup, buckwheat grains are first heated in a frying pan until they crackle.
3. If you want to prepare a dietary version without excess fat, then add onions and carrots raw.
4. You can vary the amount of salt and pepper to taste. Sometimes chopped chili peppers are added to soups if you like hotter versions of dishes, but you can only use salt.
5. Using the amount of buckwheat, it is easy to vary the thickness of the prepared dish.
6. You can experiment with well-known recipes, for example, add buckwheat to a pickle instead of pearl barley or cook rich borscht with it.
7. If the recipe calls for the use of tomatoes for frying, then they can be replaced with tomato paste or vegetable lecho, adjika. This will simplify the cooking process, and the broth will turn out to be a beautiful golden-red hue.
8. In addition to the standard set of vegetables (onions, carrots and potatoes), you can add eggplant, zucchini, tomatoes, and celery.

In general, preparing a delicious and nutritious buckwheat soup is very simple. To verify this, you should use any recipe. Light chicken options are suitable for a lunch snack, and recipes with meat and mushrooms are suitable for a full family dinner.

Attention, TODAY only!