Peasant soup with buckwheat. Buckwheat soup - the best recipes

Buckwheat soup without meat is a simple and versatile dish for those who fast, watch their figure and simply eat right. By using simple ingredients you can diversify your diet and be fully satisfied with one serving. You can add mushrooms to this soup, thereby replacing meat and making the soup more satisfying. The first course will appeal to both adults and children. In addition, any novice housewife can easily prepare it. To that simple soup you can serve croutons or other baked goods, thereby increasing and improving the nutritional value and taste.

Taste Info Hot soups / Vegetable soup

Ingredients

• Buckwheat 110 g;
• Water 1.5-2 l;
• Potatoes 600 g;
• Carrots 150 g;
• Onions 140 g;
• Vegetable oil 1-2 tbsp;
• Salt – 1 tsp;
• Ground black pepper;
• Bay leaf 2 pcs.;
• Greenery.

How to make lean buckwheat soup without meat

Wash and peel the potatoes. Pour cold water into a saucepan, it is better to use purified filtered water. Bring it to a boil, lightly salt it. You can cut the potatoes into medium wedges or cubes. After the water boils, throw it into the soup and simmer until half cooked for 10-15 minutes.

Prepare buckwheat. Rinse it in a bowl 2-3 times using running water. Add to the cooked potatoes and continue cooking for 10 minutes. You can use either unroasted or fried buckwheat. The result of the dish will not change.

While the buckwheat and potatoes are cooking, we make the frying. To do this, wash and peel the onions and carrots. You can chop the onion traditionally small cubes or stripes. You can cut the carrots into shapes that interest you or grate them. Add butter or vegetable oil to a hot frying pan and let it warm up a little. After a few seconds, add the prepared vegetables. Fry over medium heat for 3-5 minutes until golden brown.

Add the finished mixture, fried in a frying pan, to the soup. Mix well with a spoon and leave to cook for 5-7 minutes after boiling.

Add the necessary seasonings - pepper, salt, bay leaf and others, at your discretion. Stir the contents of the pan and let the soup come to a boil. Taste it; you may be missing some spices.

Remove from heat and add washed chopped herbs. You can use dill, parsley or even celery greens. By the way, aromatic herbs You can use both fresh and frozen.

Stir with a spoon or other utensil. Our delicious buckwheat soup ready without meat! Have a nice lunch.

Everyone knows about the beneficial properties of buckwheat, but we are still used to eating it as a side dish. Meanwhile, there is a very tasty and original buckwheat soup without meat, the recipe for which we will study today.

Buckwheat soup recipe without meat

Let's start with the fact that when cooking soup, the first thing that gets into the pan is the one that takes the longest to cook - usually meat or bones. In our case, the recipe for buckwheat soup without meat does not imply either one or the other, so we omit this point.

• Pour a couple of liters of water into the pan, put it on fire and add a bay leaf.
• Let's move on to potatoes. We clean it well, cut it into cubes and put it in the broth.
• Now - carrots. It is best to rub it on coarse grater and lightly fry vegetable oil, and then put it in a pan with potatoes. Many people, imagining buckwheat soup, think that this is a rather dull-looking dish, but this is far from the case. If you look on the Internet for buckwheat soup without meat, a recipe with a photo, you will see that the soup looks quite bright and attractive in appearance - precisely thanks to the bright carrot color. Therefore, you don’t have to skimp on carrots.
• Add the most to buckwheat soup without meat main ingredient- buckwheat. For the recipe for buckwheat soup without meat, we need good, high-quality buckwheat core. We rinse it thoroughly, drain the muddy water and only then add it to our soup.

1. Shortly before the end of cooking, you can add a couple of cloves of chopped garlic.
2. Before serving, the soup is decorated with chopped herbs.
3. And the homemade garlic croutons made from black bread, which are sprinkled on the finished dish, will add a special piquancy to the buckwheat soup without meat.

Few people think that such soups should be present in the diet regularly. They are nutritious, easily digestible, have a huge amount a variety of microelements and can put even the most neglected digestive system in order.

Therefore, such soups are useful for children, adults, the elderly, and those who do hard intellectual or physical work every day. Well, for lovely ladies there is a nice bonus - this soup is great for weight loss.

Read also interesting topics:

Step-by-step recipes for preparing delicious buckwheat soup without meat with vegetables, mushrooms, cheese

2018-07-14 Natalia Danchishak

Grade
recipe

1834

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

1 gr.

0 gr.

Carbohydrates

9 gr.

40 kcal.

Option 1. Classic recipe for buckwheat soup without meat

Buckwheat soup without meat is simple, tasty and satisfying. Cook the dish in vegetable broth. Fresh vegetables place whole in a pan of water and cook until tender. Then it is filtered and used to prepare first courses.

Ingredients

• half stack buckwheat;
• spring water;
• three potatoes;
• 50 ml concentrated vegetable broth;
• bulb;
• small sweet pepper;
• carrot;
• 75 g dried shallots;
• garlic - two slices.

Step-by-step recipe for buckwheat soup without meat

Peel the potatoes. Wash it and cut it into bars. Place in a saucepan. Rinse the buckwheat groats, stirring, under running water. Send to potatoes. Pour in concentrated vegetable broth and spring water.

Place the dishes with the contents on the stove and turn on low heat. Peel and peel vegetables. Remove the pepper from the stalk and core with seeds. Bell pepper, chop garlic, onions and carrots into strips.

Sauté vegetables in hot oil until light golden brown. Place the roast into a saucepan with boiling contents. Cook for another two minutes. Season with pepper and salt to taste. Remove from heat, add finely chopped herbs to the soup, cover with a lid and let it brew.

Be sure to sort the buckwheat groats to remove debris and damaged grains. Then the buckwheat must be thoroughly washed. The soup will be tastier if you heat the grains in a hot frying pan.

Option 2. Quick recipe for buckwheat soup without meat in a slow cooker

Soup in a slow cooker turns out rich and aromatic. The device allows the housewife to go about her business while the dish is being prepared. In addition, you can lay down the ingredients in the morning, run the “delayed start” program and enjoy hot soup at lunch.

Ingredients

• stack buckwheat;
• 25 g dried parsley;
• onions and carrots - one root vegetable each;
• 20 ml lean oil;
• two potatoes;
• one and a half liters of spring water;
• two bay leaves.

How to quickly cook buckwheat soup without meat

Remove the skins from the onions and carrots. Wash the vegetables and chop finely.

Start the appliance in “baking” mode. Pour vegetable oil into the pan, heat it well and add carrots and onions. Fry, stirring regularly, for ten minutes.

Cut the skins off the potatoes. Wash the vegetable under running water and chop into short pieces. Place it in the pan of the device, stir, close the lid and cook for another ten minutes.

Open the lid and season the contents with dried parsley, pepper or salt. Place bay leaf. Pour in purified water or broth. Rinse the buckwheat thoroughly by placing it in a sieve. Switch the device to “soup” mode. Set the time to 60 minutes.

When frying vegetables, be sure to open the lid from time to time and stir them so that the frying does not burn. Do not cut the potatoes too finely, otherwise they will fall apart within an hour and the soup will turn into porridge.

Option 3. Buckwheat soup without meat with vegetables

Buckwheat soup with vegetables turns out to be very tasty, incredibly healthy and low-calorie, which is important for those who are watching their weight and are forced to stick to a diet.

Ingredients

• 2 liters 500 ml of purified water;
• 20 g parsley;
• 400 g potatoes;
• ground red pepper;
• 30 ml sunflower oils;
• three bay leaves;
• 80 g carrots;
• 130 g buckwheat;
• 130 g onions;
• 60 g sweet pepper;
• 90 g tomatoes.

How to cook

Place buckwheat in a sieve and rinse under running water, stirring with a spoon. Place the buckwheat in a saucepan, add purified water and place on the stove. Bring to a boil, reduce heat to low. Cook for seven minutes.

Peel the onion. Peel potatoes and carrots. Finely chop the onions. Grind carrots. Cut the potatoes into cups.

Place the potatoes in the broth with buckwheat and cook for ten minutes. Sauté for vegetable oil onions and carrots until soft. Transfer the roast into the soup. Remove the core and stem from the sweet pepper. Clean out the seeds. Wash the tomatoes, cut out the places where the stalk attaches. Chop the vegetables and add them to the pan. After ten minutes, remove from heat, cover with a lid and leave for 15 minutes. Serve the soup, adding finely chopped herbs.

You can add absolutely any vegetables to your taste. This soup can be served during fasting. The dish will also appeal to vegetarians.

Option 4. Buckwheat soup without meat with mushrooms

The soup according to this recipe is thick and incredibly flavorful. The dish is suitable for fasting or fasting days. Thanks to mushrooms, the soup will be hearty and tasty.

Ingredients

• 60 g buckwheat;
• vegetable oil;
• four potatoes;
• two liters of filtered water;
• bulb;
• 100 g champignons;
• carrot - one root vegetable.

Step by step recipe

Wash the peeled potatoes under running water and cut into pieces. Place the vegetable in the pan.

Place buckwheat in a sieve and keep under running water. Stir until the buckwheat is clean. Send to potatoes. Pour boiling water over everything and place on the stove. Cook for about five minutes.

Rinse the peeled onions and finely chop them. Peel the carrots, wash and chop using a food processor or grater. Peel, wash and cut the mushrooms into thin slices. Sauté vegetables and mushrooms in vegetable oil until lightly browned. Transfer the roast to the boiling soup and cook for another five minutes. Season with spices and salt. Remove from heat and let sit for 15 minutes.

Serve the soup with garlic croutons or crackers. Mushrooms can be any: champignons, wild mushrooms or oyster mushrooms. Can be used fresh, dried, pickled or frozen.

Option 5. Creamy buckwheat soup without meat

Vegetable soup with buckwheat - hearty, healthy and very tasty dish. Processed cheese will add something pleasant to him creamy taste. Nutmeg will reveal the aroma even more.

Ingredients

• 70 g buckwheat;
• 50 g frozen green peas;
• 100 g broccoli;
• a pinch of lemon black pepper and nutmeg;
• carrot;
• 20 ml vegetable oil;
• bulb;
• liter of broth;
• a third of zucchini;
• clove of garlic;
• 150 g processed cheese.

How to cook

Third young zucchini wash and grate on a grater with large sections. Peel the carrots and chop in the same way as the zucchini. Remove the skin from the onion and chop it.

Place the prepared vegetables in a saucepan with a thick bottom. Pour in the oil. Fry lightly, stirring occasionally. Clean your teeth and finely chop them.

Place the zucchini and garlic into the pan. Continue frying. Break the broccoli into small pieces. Together with green peas place the cabbage in the pan. Heat the buckwheat in a hot dry frying pan. Add cereal to vegetables. Season everything with spices. Post it here processed cheese from the box.

Fill the contents with broth. Stir until the cheese melts. Place over medium heat, cover with a lid and cook from the moment of boiling for 15 minutes.

Green peas and broccoli can be either fresh or frozen. You can cook the soup using purified water or meat broth. If you are using processed cheese in bricks, grate it before adding it to the soup.

Calories: Not specified
Cooking time: Not indicated

With the onset of cold weather, light summer soups fade into the background, and instead, hearty, warming, thick soups appear on the menu. The main ingredient in winter soups is meat: beef, veal, pork or chicken. You can add any vegetables, cereals, pasta, make dumplings, thicken the soup with an egg or fried vegetables.
Buckwheat soup with meat – original Russian dish. Everything about it is extremely simple, without any culinary delights, but, nevertheless, one of the most available products it turns out delicious and very hearty soup. In a thick, rich meat broth, first boil the potatoes thoroughly and then add buckwheat, carrots and onions to it. Before adding, vegetables can be lightly fried in oil or placed in soup without frying. Tomatoes, tomato sauce whether they add it or not is at your discretion. It is advisable to season the soup with crushed garlic, bay leaf and pepper at the end of cooking.

Ingredients:

- meat broth – 2 liters;
- potatoes – 3 tubers;
- buckwheat (dry) – 2-3 tbsp. l. with a small slide;
- carrots – 1 large;
- onions – 2-3 pcs;
- bay leaf – 1 leaf;
- ground black pepper or peas - to taste;
- garlic – 1-2 cloves;
- salt - to taste;
- vegetable oil or lard – 1-2 tbsp. l;
- any greens, Rye bread- for serving.

Recipe with photos step by step:

For meat broth, it is better to use meat with bones or rib strip. Cut the meat into pieces, pour cold water, immediately add salt and put on high heat. When boiling, reduce the heat to minimum and skim off the rising foam with a slotted spoon. After all the foam has been removed, cover the pan with a lid and cook the broth while gently bubbling until the meat is cooked (cooking time depends on the type of meat). Cool the finished broth, remove the meat, strain the broth through a fine sieve and pour into a small saucepan.

When the meat is almost ready, start preparing the vegetables. Wash and peel all vegetables. Pour cold water over the potatoes before slicing to prevent the tubers from drying out and darkening. Cut the carrots into cubes or slices.

Shred onion as you wish. Onions are usually added to buckwheat soup with meat more than to others - buckwheat and onions go very well.

Place the pan with the broth over medium heat. Cut the potatoes into strips or cubes.

Place the potatoes into the boiling broth. Wait until it boils again, turn the heat to the desired intensity. Cover with a lid and cook the potatoes until fully cooked. The better it boils, the richer the taste of the finished soup will be.

While the potatoes are cooking, fry the vegetables. Sauté onions and carrots in butter or melted lard until soft. Add tomatoes, cut into small cubes (or grated, you can add tomato sauce). Fry until the liquid from the tomatoes evaporates.

Sort the buckwheat, remove the black spots. Rinse the buckwheat in cold water. Add the cereal to the prepared potatoes, cook for another 5-7 minutes until the buckwheat is half cooked.

Add fried vegetables to the buckwheat soup. Stir and bring the soup to a boil. Cook covered until the buckwheat is ready. If you want the grains not to boil too much, fry the buckwheat in a dry frying pan or cook the soup until the grains are half-cooked (then, when the soup is steeped, it will become ready).

Before removing the soup from the heat, season it with ground black pepper, grated garlic and bay leaf.

Cover the prepared buckwheat soup with meat with a lid, leave to steep on the stove for 10 minutes. Pour into plates, put a piece of meat in each and serve the soup with herbs and rye bread.




Bon appetit!
Author - Elena Litvinenko (Sangina)

Buckwheat soup healthy and tasty. In the recipe for buckwheat soup, the central place is, of course, given to buckwheat. Buckwheat is one of the few crops that are still not amenable to genetic modification. Scientists have not yet learned how to modify buckwheat, and this is very good. I think many people know that the benefits of buckwheat for humans are enormous. Regular consumption of buckwheat reduces the risk of heart disease and metabolic diseases.

Buckwheat soup is a tasty, satisfying and aromatic first course. It can be cooked with or without meat. You can use absolutely any meat for buckwheat soup. For those who love cool and rich soup It is better to take pork or beef. At the same time, be sure to eat it with fat and even better on the bone. And for lovers of a more dietary and light buckwheat soup best choice of course there will be chicken fillet.

Ingredients for buckwheat soup

• For a 3-4 liter pan:
• Meat (pork) – 400-500g
• Onions – 2 pcs.
• Buckwheat – 0.5 tbsp.
• Carrots – 1 pc.
• Potatoes – 4-5 pcs.
• Dill – 1 bunch (not big)
• Salt, spices - to taste

Cooking time: 1 hour 15 minutes.

Buckwheat soup recipe

1. Let's prepare the broth for buckwheat soup. The recipe is simple. Rinse the meat under cold water, add water and bring to a boil. Then rinse again under cold water, add new water, bring to a boil and cook over low heat at a low simmer.
2. Add a small onion to the pan with meat. After preparing the buckwheat soup, you will need to remove the entire onion from the pan. Since she has already given all hers beneficial features soup, and her mission in this recipe is complete.
3. Peel and cut carrots and potatoes. Carrots for buckwheat soup can be grated. Or cut into slices or cubes as desired. Also cut the potatoes into small pieces.
4. So, the meat broth has been cooking for 40-50 minutes. Now add chopped vegetables to it: carrots and potatoes. Bring to a boil and continue cooking. Cook for another 20-30 minutes and you can add buckwheat.
5. Pour buckwheat into a saucepan and rinse with warm water, shaking by hand. This is necessary so that all the husks rise to the surface of the water and then they can be easily washed off. Then add water again and shake. This way we remove the husks and other debris that is found in buckwheat.
6. Now add buckwheat to our meat broth with vegetables. Cook over low heat for another 25 minutes. Then add salt and spices. After 5 minutes, you can remove our soup from the heat.

Buckwheat soup is ready! Bon appetit!

Buckwheat soup

Buckwheat soup is the taste of childhood! Fragrant, rich, incomparable buckwheat soup according to our family recipe

In my childhood, buckwheat soup was prepared quite often. It was always so appetizing and fragrant that it caused an uncontrollable appetite while still bubbling in the pan! I really liked the smell of roasted buckwheat. They prepared soup with buckwheat and chicken, beef and any other meat, even lean.

Ingredients for buckwheat soup (for about 16 servings):

• Beef on the bone – 400 g (2-3 ribs)
• Potatoes – 500 g (4-5 pcs)
• Leek - 1 piece
• Carrots – 150 g (1 piece)
• Sweet pepper – 180 g (1 piece)
• Buckwheat – 100 g (0.5 cups)
• Vegetable oil – 3 tbsp.
• Greens - to taste
• Salt, spices - to taste

For the broth:

• Onion - 1 pc.
• Carrots - 1 pc.
• Garlic - 3-4 cloves
• Greens or green stems - 1 bunch
• Bay leaf - 2-3 pcs.

The quantity of products is indicated for a 4 liter pan.

If you want to cook buckwheat soup with chicken, then it is better to use it for soup chicken legs by removing their skin. You can also add celery root, parsley, black peppercorns and any other spices that you like to the broth.

It is better to take multi-colored peppers for soup, half of each color, and it is advisable not to replace leeks with onions. This is my little secret: bright juicy vegetables turn an ordinary everyday soup into an interesting dish.

Advice: If you bought buckwheat that was not fried, but light and without an aromatic smell, heat it a little in a dry frying pan.

Buckwheat soup - recipe with step-by-step preparation:

1. Now I’m telling you how to prepare buckwheat soup according to my recipe.
2. First, cook the broth. The better your broth, the tastier the buckwheat soup will be.
3. Fill the meat with cold water, put it on the stove and bring to a boil.
4. When the water boils, foam appears. Reduce the heat to low, skim off the foam, cover with a lid and cook for 15-20 minutes over low heat.
5. Drain the water, pour in clean water, add peeled vegetables, spices and bring to a boil.
6. Cook the broth over low heat, covered, for about 2 hours if the soup is made with beef. If you cook buckwheat soup with chicken, 40-60 minutes is enough.
7. While the broth is cooking, let's take care of the rest of the ingredients. We clean and cut the vegetables: potatoes - into cubes, carrots and peppers - into small cubes, chop the onion, wash the buckwheat.
8. Place onions, carrots and peppers in a saucepan and lightly fry in vegetable oil.
9. It is important to fry the vegetables only lightly so that they acquire a delicious smell, but not to fry too much.
10. When the broth is cooked (check the readiness of the meat), remove the meat and leave to cool. We remove the vegetables from the broth and discard them, but the carrots can be finely chopped and returned to the soup, if desired.
11. Add potatoes to the broth and cook until half cooked: 7-12 minutes, depending on the type of potato.
12. Chop the cooled meat and return it to the broth.
13. Add washed buckwheat.
14. Add the fried vegetables and cook the soup until the buckwheat is ready: about 15 minutes.
15. Then add chopped herbs, bring to a boil and cook for 1 minute.
16. Buckwheat soup with beef and juicy bright vegetables is ready!
17. When serving, garnish with fresh herbs.

Calorie content of buckwheat soup in 100 grams – 50 kcal

Delicious and simple buckwheat soup

Both adults and children love this soup. Buckwheat soup is distinguished not only by the availability of ingredients. The recipe for buckwheat soup is very easy to prepare, even a novice housewife can handle it. And yet, I haven’t cooked it for a long time. And today I cooked a pot of soup and my family ate 2 bowls of this soup.

For some reason I was never interested in how to make soup with buckwheat; when I was little, I didn’t eat first courses at all. But then one day I went to visit a friend, and she was cooking lean buckwheat soup. It is without meat, poultry, even without mushrooms.

The best part is that you almost always have the ingredients for this dish at home. And during Lent you cook it in vegetable oil. And if you simmer the vegetables just a little in a frying pan, and not fry them, you get dietary buckwheat soup. And on regular days, you can use butter. Then you will get a more satisfying first course. Now let's move on to how to cook buckwheat soup.

Ingredients:

• 2 tbsp. buckwheat
• 2 liters of water
• 1 onion
• 1 carrot
• 2 potatoes
• 50 grams of vegetable or butter
• black pepper
• Bay leaf

Preparation:

1. To start cooking the buckwheat soup, put a saucepan with clean water on low heat. Rinse the buckwheat with cold water. To do this, either put the buckwheat in a sieve, or fill it with cold water 3-4 times. The buckwheat water should become clean.
2. Place the washed buckwheat in a saucepan with water. Bring the water to a boil and turn the heat to low. People often ask how long it takes to cook buckwheat in soup. Everything is quite simple - after boiling for 5-7 minutes and with vegetables for about 5 minutes. In the meantime, peel the vegetables. Finely chop the onion, the carrots can be chopped or grated. Peel the potatoes and cut them into cubes. Immediately add the potatoes to the buckwheat soup.
3. Melt the butter in a frying pan and start frying the onions. When the onion begins to become transparent, add the carrots. During the frying process, it may turn out that there is not enough butter. Add another piece of butter. Or you can use vegetable oil instead of butter. Because this buckwheat soup without meat will work lean soup with buckwheat.
4. Fry the onions and carrots over low heat for 5 minutes. If you want dietary buckwheat soup, just simmer the vegetables a little under the lid; you can even use water if your diet does not even allow the use of vegetable oil.
5. Add carrots and onions to the soup with buckwheat and potatoes. Salt and pepper the soup. Bring to a boil. Put in a bay leaf. Cook for about 5 more minutes. Turn off the fire. Cover with a lid and let it brew.
6. Serve with greens.
7. This soup can be cooked in chicken or meat broth. But I cook it exactly as described in the recipe. My family calls it “axe soup” because... I cook it when I have very little time or don’t have time to go to the market for meat. While I was writing a recipe for buckwheat soup, my daughter looked at the monitor and asked why I hadn’t made this delicious soup for a long time.

Bon appetit!

BUCKWHEAT SOUP WITH CHICKEN BROTH

Today I suggest you prepare a completely traditional buckwheat soup with chicken broth. It seems like an absolutely elementary set of products, but even my son, a fussy eater, eats this first thing with great pleasure. Thanks to the onion and carrot frying, the soup looks very appetizing!

Buckwheat soup recipe

Let's see products we will need for buckwheat soup recipe.

• ready chicken bouillon- 1.5 l.
• carrot - 1 pc.
• onion - 1 pc.
• potatoes - 4 pcs.
• raises oil - 1.5 tbsp. l.
• buckwheat - 3 tbsp. l.

Prepare buckwheat soup with chicken broth:

1. Now let’s get started preparing our simple buckwheat soup, the recipe for which is below.
2. I prefer to prepare chicken broth ahead of time so that I have hot, freshly cooked soup for lunch every day. However, it is not forbidden to prepare soup from scratch. That is, start cooking it with broth. Just take it chicken leg(or soup set), fill it with cold water, put on fire, adding a whole peeled onion and carrot to the pan. Having brought to a boil, reduce the heat and simmer for 10-15 minutes, then add a little salt. When the broth is ready, remove the carrots and onions from it.
3. While the broth is preparing, start with the vegetables. Peel the onion and cut into cubes; peeled carrots - grate. Place the frying pan on the gas and pour the vegetable mixture into it. oil. Fry the onions and carrots in it (the heat should be medium), for 5-7 minutes - until a pleasant golden color.
4. Next, you need to add fried vegetables to the prepared boiling broth. After boiling them for 5 minutes, you can add pre-peeled and cut into small cubes potatoes.
5. We are almost finished preparing buckwheat soup, there is just a little left. Now you need to prepare the buckwheat - carefully sort and rinse hot water. As soon as the potato soup begins to boil, add the cereal. Stir, add salt and cook the food over low heat until the potatoes are soft (15 minutes).
6. When serving buckwheat soup, you can sprinkle it with chopped dill or parsley. Bon appetit!

Buckwheat soup for children over 1.5 years old

You can replace turkey fillet with chicken fillet or veal.

To prepare buckwheat soup you will need the following products:

• turkey fillet 200 grams
• onion 1 pc.
• medium size potatoes 3 pcs.
• chicken egg 1 pc.
• carrots 1 pc.
• buckwheat
• vegetable oil

Preparing buckwheat soup for a child over 1.5 years old:

1. Wash the turkey fillet and cut into small pieces. The size of the pieces is determined by the age of the child: the smaller the baby, the smaller the pieces should be. Pour water into the pan in which the soup will be cooked, add the turkey pieces and place on the heat.
2. Rinse the potatoes thoroughly, peel them, remove the eyes and rinse again under running water. Cut the peeled, washed potatoes into thin strips or small cubes, as you prefer.
3. Place the chopped potatoes in the pot where you are cooking the turkey breast.
4. Now sort out the buckwheat and rinse it until the water becomes clear, pour the finished buckwheat into the pan where the potatoes and turkey are cooked. When the water in the pan boils, skim off all the foam and add a little salt.
5. Then peel the onions, rinse them and finely chop them into cubes. Lightly fry the onion in vegetable oil until transparent. Peel and rinse the carrots and grate them on a fine grater. Add the grated carrots to the onions and fry lightly.
6. Add the onions and carrots to the pan with the soup after a quarter of an hour from the start of cooking, by which time all the ingredients will be almost ready.
7. Stir the soup thoroughly, cover the pan with a lid and simmer the soup for three minutes. During this time one egg beat with a whisk or fork.
8. Then add the beaten egg into the soup, while constantly stirring with a spoon in the pan so that the egg disperses in the soup into thin flakes and does not turn into one lump.
9. Immediately after this, turn off the heat, cover the pan and let the soup simmer a little. Buckwheat soup for children over 1.5 years old is ready, bon appetit!

Buckwheat soup with meat

Ingredients:

• Pork - 300 gr.,
• Buckwheat – 200 gr.,
• Carrots - 2 pcs.,
• Potatoes - 3 pcs.,
• Onions - 1 pc.,
• Bay leaf - 2-3 pcs.,
• Bunch of dill - 1 pc.,
• Sunflower oil - 2-3 tbsp.,
• Salt and seasonings - to taste

A piece of butter when serving will give buckwheat soup with meat a special taste and aroma.

Cooking method:

1. For buckwheat soup with meat, you need to prepare the products given in the recipe.
2. Peel and rinse onions, carrots, potatoes.
3. Finely chop the onion.
4. Cut the potatoes into small cubes.
5. Finely grate the carrots.
6. Rinse the meat well and cut into strips.
7. Sort out the buckwheat from debris and rinse.
8. Fry the meat in a small amount of oil.
9. Add carrots and onions to the fried meat.
10. Fry everything together until the vegetables are ready.
11. Place the prepared roast into a saucepan, add potatoes and buckwheat.
12. Fill the contents with water, add salt and seasonings.
13. Cook the soup for forty minutes until the cereals and potatoes are completely cooked. Let the soup brew for five to ten minutes.
14. Serve the finished buckwheat soup with meat, generously sprinkled with herbs.

Recipes for dietary buckwheat soup

Dietary buckwheat soup is a fairly versatile dish that can be prepared in a variety of ways. With a little imagination, you can even come up with own recipe. On the Internet, the most popular soups are those with chicken, mushrooms or vegetables.

Dietary buckwheat soup with chicken

Many people like this recipe. It takes no more than an hour to prepare the soup, and during this time you will be quite free. There is no need to constantly stand at the stove. First you need to prepare the buckwheat. In different dietary recipes They cook it not in the standard way, but in a slightly different way. More precisely, buckwheat is not boiled, but steamed. This allows you to save most useful substances, and during weight loss they are extremely necessary.

To prepare three servings of soup, you need approximately ¾ cup of dry buckwheat. It is thoroughly washed, and then 1.5 cups of hot boiled water is poured in. The porridge will steep for about 2 hours, and during this time you can prepare the remaining ingredients.

Boneless, skinless chicken breast is placed in a pan and filled with cold water. You need to cook it over medium heat for at least half an hour. At this time, peel and lightly fry the onions and carrots in a frying pan without oil. After complete readiness, you need to remove the chicken from the broth and add the prepared buckwheat porridge and vegetables. While the broth is boiling, the fillet is divided into several small parts and also sent to the pan.

Before serving in the soup, the greens are crumbled. Don't forget to add salt and pepper to taste. Various ready-made seasonings It’s best not to add them, they contain a lot of unnatural components.

Dietary buckwheat soup with mushrooms

Dietary buckwheat soup with mushrooms will please everyone. It's simple perfect combination ingredients. First, prepare buckwheat porridge in the previously described way. Then we proceed to the main part of the work. Absolutely any mushrooms are suitable for this recipe. These can be more familiar fresh or frozen champignons, as well as any flattering mushrooms. You also need a non-stick frying pan for cooking.

Mushrooms are cut into pieces of a convenient size for you. Heat the pan well and pour a teaspoon of oil onto it. In such a small amount, it will not harm the figure, but at the same time it will help to reveal the taste of the mushrooms.

Mushrooms are fried in a frying pan for no more than 5 minutes. After this, finely chopped onions and carrots are added to them. The mixture needs to be fried for another 15-20 minutes. At this time it needs to be salted and peppered. If you steamed the buckwheat in advance, it should already be ready by this point.

Now all that remains is to transfer the fried mushrooms into a saucepan, add boiled water, bring to a boil and add cereal. The soup is ready. All that remains is to add some chopped herbs to the plate before serving.

Dietary buckwheat soup with vegetables

The main ingredients are buckwheat, potatoes, carrots and onions, but you can also add your favorite vegetables. For example, quite often this recipe is supplemented Brussels sprouts or broccoli.

Making buckwheat soup with vegetables is the easiest way. First, buckwheat porridge is brewed. Potatoes and other vegetables are cooked in a separate pan. You need to add salt and other spices to the vegetable broth. At the end, all the ingredients are combined. Before serving in the soup, the greens are crumbled.