Soup with buckwheat - a recipe for instant cooking!

Many girls still do not know how to cook soup 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 be presented to three recipes of 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 into medium 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 the soup with buckwheat is cooked, cook the roast: take peeled onions with carrots, cut them and lay them in a pan with vegetable oil. Fry vegetables until stewed, and then pour into a pot of 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 grams of any meat (to taste);

- 2 medium potatoes;

- 1 small onion;

- 1 medium carrot;

- 5-7 large fresh champignons;

- buckwheat.

To begin with, chop the mushrooms into medium pieces 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 is a recipe for easy and quick cooking in the country and at home.

Stir the broth, and at this time you can grate 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 a broth cubes if you wish) and add chopped mushrooms.

Boil the soup to its full preparedness, and at the very end of the cooking process, add a little pepper, a touch of salt and 1-2 bay leaves to taste. 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 it in a frying 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 buckwheat is brewed in soup, take the notched tomato, 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 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 ready, pour it into the plate, add a little dressing and a few tomato cubes. Bon Appetit!