Vryatli in the world there is at least one person who has not eaten buckwheat soup. Simple in composition and preparation, a very healthy soup is prepared in almost every home. Buckwheat must be in the diet of every person. This cereal is rich in iron, which is necessary in the body to maintain normal hemoglobin levels. Buckwheat is popularly called the "queen of cereals" because of its high content of vitamins and minerals. There are many different and very tasty dishes in the world that are prepared from this cereal, one of which is buckwheat soup. Buckwheat soup, depending on how you prepare it, can be very satisfying, and maybe dietary. He will never be superfluous in the human diet. When preparing buckwheat soup, the main thing is to use good quality cereals. The soup turns out very tasty if buckwheat is lightly fried in a pan. Buckwheat is cooked quite quickly, and the cooking time of the soup depends on what recipe it will be prepared according to. In meat broth, the soup will cook longer than in vegetable broth.
Diet buckwheat soup (cooking time 20-30 min)
Ingredients
Based on 1 liter. water
- 2 small cactofelines
- 3 tablespoons of buckwheat
- 1/2 small onion (onions)
- carrot
- Bay leaf
- salt to taste
- butter or vegetable oil
Cooking method
Pour water into a saucepan and put on fire. Rinse and sort the buckwheat. Chop the onion into small cubes, grate the carrots on a coarse grater. Put about 1 tablespoon of chopped onions and grated carrots in boiling water and let it boil for 2-3 minutes. Then add potatoes (chop one potato into cubes, and cut the second into 4 parts), salt to taste and let it simmer for another 10 minutes, add buckwheat and cook until cooked for 20-25 minutes. 5 minutes before the cereals are ready, add 1 bay leaf to the pan. After the cereal is boiled, take the potato quarters into a bowl, crush and return to the pan (thanks to this trick, the soup turns out to be rich). Remove the pan from heat and add a lump of butter (or 1 teaspoon of vegetable oil) and herbs to taste. The food is ready. This low-calorie soup is perfect for any diet.
Classic buckwheat soup recipe
When preparing buckwheat soup according to the classic recipe, chicken meat is used. Chicken meat cooks quite quickly and is easily absorbed by the body.
Ingredients
Based on 2 liters. water
- 80 g of buckwheat
- 200 - 250 g of chicken meat
- 3 medium croutons
- 1 medium onion
- 1 small carrot
- salt to taste
- 1 clove of garlic
- Bay leaf
- fat or sunflower oil for frying
Cooking method
Chicken meat must be washed well and cut into small pieces (if fillets are used). Put the pot with water on the fire, put the meat in it and cook for 35 - 40 minutes (it all depends on what kind of meat you use. The meat of homemade chicken is cooked much longer than the purchased one). While the meat is being cooked, the carrots must be grated on a coarse grater, the onion should be finely chopped into cubes. As soon as the broth is ready, add the diced potatoes to it, wait until the broth boils and add buckwheat, well washed and cleaned of debris. Pour sunflower oil or fat into a preheated pan and fry the onion until golden brown, then add carrots to it and fry for 3-4 minutes. 10-15 minutes after buckwheat, add frying, bay leaf, finely chopped garlic to the soup and add salt to taste. Cook for about 15 minutes more (be guided by the readiness of the cereal), remove from heat and add the herbs. Cover the pan with a crouton and let the soup infuse for 15-20 minutes. The dish is ready.
