Chicken broth is considered to be an excellent base for preparing first courses. And one of the most successful options is soup with buckwheat. Thanks to the excellent combination of chicken and buckwheat, the food turns out to be hearty, healthy and very tasty.
Housewives on a note: the secrets of cooking chicken broth
Before you start cooking buckwheat soup with chicken broth, you need to consider a few key nuances. For a rich broth, choose bone-in chicken. For example, these can be wings or breasts, as well as drumsticks or legs. Place them in a saucepan without removing the skin. Well, if you like light and low-calorie soups, then the chicken fat and skin will need to be removed first and the dish must be cooked in a secondary broth.
Grocery list
- Chicken meat on the bone - 500 g;
- Buckwheat "Yadritsa" - 200 g;
- Potatoes - 4 pcs.;
- Onions - 2 pcs.;
- Carrots - 1 pc.;
- Sunflower oil;
- Fresh dill - 1 bunch;
- Ground black pepper;
- Salt.
Recipe for making buckwheat soup with chicken broth
To make the soup, you first need to boil the broth. Rinse the chicken under running water and put it in a saucepan. Add 3 liters of water and bring to a boil. As soon as the water boils, carefully remove the foam formed from the meat so that the broth becomes completely transparent. Then lower the heating temperature and cover the pan with a lid. The broth prepared in this way will turn out rich and aromatic. If you want a diet meal, remove the fat and skin before placing the chicken in the pot. And after boiling, drain the water. Refill the pot again, bring to a boil, and only then begin to cook.
In the meantime, prepare the vegetables. Remove the skins from potatoes, onions and carrots. Chop the onion into small pieces, the potatoes into cubes or strips, and grate the carrots. Pour buckwheat into a bowl and rinse in running water several times.
Now you need to fry - it will give the soup a great taste and aroma. Pour a small amount of sunflower oil into a preheated pan and, when it is hot, put the onion and fry until transparent. Then add the carrots to it and fry, stirring occasionally, until the vegetables are golden brown.
40 minutes after starting to cook the chicken, carefully remove it from the pan and transfer it to a plate. Separate the meat from the bones and return it to the pot along with the prepared roasts, potatoes and buckwheat. Bring to a boil, then reduce the temperature to low, cover and cook the soup until the potatoes are tender. At the end of cooking, add salt to taste and black pepper.
Delicious and healthy buckwheat soup with chicken broth is ready! Remove it from the stove and let it brew a little. And then pour into deep bowls and serve, sprinkle with chopped dill.
