Soup with buckwheat - a recipe for instant cooking!
Many girls still do not know how to cooksoup with buckwheat, and, of course, this is not such a serious problem, because in the age of information technology there are so many cooking recipes that it is unlikely to try everything.
In this article, your attention will bepresents three recipes for various soups with buckwheat. I would like to start by noting that buckwheat is very useful for people suffering from stomach diseases, so if you want to start eating properly, include buckwheat in your diet.
Chicken soup with buckwheat - a recipe for good housewives
To make soup you will need:
- about one and a half (1.5) liters of broth (can be less);
- 500-600 g of fresh chicken fillet;
- 2 small potatoes;
- 1 small onion;
- 1 carrot;
- 50-60 g of buckwheat;
- a little vegetable oil for frying vegetables;
- dill, pepper and salt to taste.
To begin with, cut the existing chicken fillet intomedium pieces, then put them in one pan with broth and leave to cook for about 13-15 minutes. After you find that the broth is boiling, add the slices of potatoes and continue to cook for another 6-7 minutes, after which it will be possible to fill buckwheat with a buckwheat. Continue cooking on low heat, while adding salt to taste.
While soup with buckwheat is cooked, cookroast: take the peeled onions with carrots, cut them and put them in a frying pan with vegetable oil. Fry vegetables until stewed, and then pour into a saucepan with soup. Add some more pepper, salt and greens, let the soup brew for about 6-7 minutes, after it you can serve it to the dinner table.
Mushroom soup with buckwheat - recipe for mushroom lovers
To make soup you will need:
- 300 g of any meat (to taste);
- 2 medium potatoes;
- 1 small onion;
- 1 medium carrot;
- 5-7 large fresh champignons;
- buckwheat.
First cut the mushrooms into mediumpieces and set them aside. Why are these fungi used in cooking? Because they do not require pre-digestion, like other species. Champignons are delicious, fleshy and safe. Such a mushroom soup with buckwheat - a recipe for easy and quick cooking in the country and at home.
Stew broth, and at this time you cangrate the carrots and onions, cut the potatoes with medium lobules and wash the buckwheat several times. When the broth is ready, it is recommended to strain it, and then pour into the pan a roast of carrots and onions. After about 5-6 minutes you can add buckwheat, and after 3-4 minutes - slices of potatoes. Cook the soup a little more (you can add half of the broth cubes if desired) and add chopped mushrooms.
Boil the soup to its full readiness, and in the veryend of the cooking process to taste, add a little pepper, a touch of salt and 1-2 bay leaves. Turn off the stove and let it brew and then serve it to the dining table.
Tomato soup with buckwheat - the recipe is extremely simple
To make soup you will need:
- a liter of vegetable broth;
- 200 g of buckwheat;
- 1 onion;
- 2 small cloves of garlic;
- 2 cups of tomato juice (bought, or self-cooked);
- 1 large tomato;
- a little vegetable oil
Finely chop the onion and lightly fry itfrying pan, and after a few minutes add the garlic. While everything is fried, wash several times with buckwheat and pour a liter of broth. When the broth comes to a boil, pour into the pan fried onion and garlic.
While the buckwheat is brewed in the soup, take the notchedtomato, dip it into boiling water, and then take it out and immerse it in cold water. Remove from it the peel, cut it into cubes and set it aside. In the boiling soup, add the tomato juice and cook a little. At this time, you can prepare a dressing from basil and garlic. When the soup is cooked, pour it into a bowl, add a little dressing and a few tomato cubes. Bon Appetit!
