The fact that at dinner it is useful to eat a liquid hot dish, has long been no secret. It can be borsch, soup or, for example, soups. They are cooked with rice, potatoes, pearl barley. And lovers of buckwheat porridge can pamper themselves with a plate of delicious buckwheat soup. And the options for its preparation can be alternated - with meat, liver, mushrooms, chicken or boil soup diet, without meat, on water or broth. The benefits of buckwheat talk too much - it's not for nothing that it is introduced into the diet of toddlers, the elderly and people restoring their strength after ailment. It has few carbohydrates, but a lot of protein, fiber, essential amino acids. It is also a rich source of iron. Buckwheat tastefully combines with many products - soup with buckwheat is cooked with milk and sugar, with meat, fish, mushrooms, vegetables, by-products and even fruits.
Buckwheat soup - preparation of products
Buckwheat does not require special preparation before heat treatment. Before you put in the soup, the rump only needs to be touched and rinsed. For soup use as whole grains, and a cutlet. Only you need to take into account that the fish is boiled faster, so it is added to the soup later than the kernel. About ten minutes after we put the potatoes.
Buckwheat soup - the best recipes
Recipe 1: Buckwheat soup with meat
Is it possible to have a soup with meat that is not tasty, and even with buckwheat? Of course not. Therefore, we measure necessary ingredients and prepare dinner. For soup, take a clean flesh or meat on a bone - any one will do. Pre-it can be fried in a pan to a crust, it turns out even more delicious. Some may be confused by the garlic present in the recipe. Believe me, he only enriches the taste and gives it piquancy. But if you do not accept garlic in soup, of course, you can not add it. The ingredients are indicated in 3.5 liters of water.
Ingredients: 500-600g of meat, 4-5 medium potatoes, 2 onions, a couple of cloves of garlic, 1 carrot, 150 grams of buckwheat, salt, laurushka, pepper, vegetable oil.
Cooking method
Put the meat to cook. Let it leave 1-1.5 h to become soft. While it is preparing, you can do other ingredients.
Buckwheat in the frying pan without oil. Peel potatoes, cut into small pieces. Coarsely chopped carrots and finely chopped onions to fry.
In a boiling broth with meat put the potatoes, how the liquid will boil, add the buckwheat groats and cook for about ten minutes. Add salt to the soup and add roast of carrots with onions. Leave to cook until done. At the end, pepper, put a couple of leaves of a laurel, squeeze out the garlic. Give literally a little bit to puff and turn off, leaving the soup to insist on the stove. In the plate you can crumble the greens.
Recipe 2: Buckwheat soup with liver
Buckwheat and itself is rich in iron, and only in combination with the liver is formed just a storehouse of ferrum. And, by the way, it turns out delicious. For a soup any liver - chicken, pork or beef fits. If not specified in the recipe, it is cut into pieces of arbitrary size, to whom they like - someone likes it less, and who is bigger. There are two recipes for buckwheat soup with a liver - in one case it is put in boiling water in raw form, in the second - pre-roasted with vegetables. Choose the cooking method to your taste. The ingredients are indicated by 2 liters of water.
Ingredients (1 variant): 0,3-0,4 kg of liver, 4 medium potatoes, ½ cup of buckwheat groats, 2 medium onions, laurel - 1-2 leaves, salt, pepper, sour cream to taste in a plate, a bunch of fresh dill.
Cooking method
Boil water, add liver. As the water once again boils, remove the foam, and put the buckwheat and chopped potatoes. Five minutes later - finely chopped raw onions. Add spices with salt, cook until ready - softness of the liver and potatoes. Serve with sour cream, sprinkle with dill.
Ingredients (2 variant): 0,3-0,4 kg of liver, 4 potatoes, ½ cup of buckwheat, 1 carrot and onion, a couple of tablespoons of wheat flour, greens and spices to taste, vegetable oil for roasting.
Cooking method:
Buckwheat rind for five minutes (pour boiling water), drain the water. Buckwheat and cut into small cubes potatoes pour water, put on a plate.
While the water boils, cut the liver into small cubes, mix with flour and fry. Chop onion, carrots rub and transfer to the liver, continuing to passer.
Fried vegetables and liver put in boiling water to buckwheat and potatoes. Add salt to the liquid, add spices as desired (ground pepper, bay leaves) and cook until ready. Sprinkle the soup in a bowl of greens.
Recipe 3: Buckwheat soup with mushrooms
It would seem that quite different products - buckwheat and mushrooms, but how interesting they are combined in the soup! It is cooked quickly, tk. the ingredients do not require prolonged heat treatment. You can use dried, frozen or fresh mushrooms. Dried (50-70g) previously do not forget to soak for an hour. And the water in which they are soaked is also added to the pan for a larger flavor. Well, like any soup with mushrooms, it is best served with sour cream. The quantity of products is indicated per 2 liters of water.
Ingredients: 300 fresh mushrooms, 1 onion, carrot and tomato paste (or a couple of spoons of tomato paste), two or three medium potatoes, ½ cup of buckwheat (you can slightly more if you like the soup more thickly), sour cream, greens, vegetable oil, spices and, of course, salt.
Cooking method
Put the boil water. In order not to waste time, it is worthwhile to do other products. Vegetables cleaned, buckwheat washed. Potatoes cut into strips or small slices. Chop the onions and grate the carrots. Mushrooms cut into plates.
In a frying pan, heat oil, fry onion, add mushrooms, continue frying until they give juice. The next in a frying pan are put in turn carrots and tomatoes. Prepare tomatoes - scald with boiling water, peel and grind. You can use tomato paste, but better quality tomato sauce or homemade blanks - a quick adzhika or grated tomatoes with pepper. Mass in the pan stir and simmer-fry until the liquid evaporates.
So the water in the pan boiled. We throw there potatoes and buckwheat, and after ten minutes a roast with tomato and mushrooms. Soup, as it should, salt, add pepper and other spices (if desired) and cook until ready. During this time the potatoes and buckwheat will become completely soft, and the soup by the density will reach the desired consistency. Then it is poured on plates and enjoy the taste.
To buckwheat soup it turned out more light and transparent, at the beginning of cooking it is necessary to add a whole cleared bulb, and after cooking to remove it from the pan.
To make the soup less fat, carrots with onions can be added raw, without frying.
I always like to eat buckwheat soup in my family: they will not give up in Fasting and on a normal day. I cook this soup along with rice - for a variety of lean menus.
This soup I refer to simple soups, which can be quickly prepared and served as a first course. The amount of buckwheat is average - we do not like thick soups. To give lean soup with buckwheat a little nourishment, I put mushrooms. You can use any, I have this time - mushrooms. Also I use vegetable bouillon cube, so I will not salt the soup.
Prepare all the products to taste.
We will peel the potatoes and cut them into a cube. Put the potatoes in a saucepan. Add vegetable broth or just water. I have a vegetable bouillon cube.
Pour 1.5 liters of boiling water. If you do not use the bouillon cubes, salt the water to taste. Add the bay leaf to the broth and cook the potatoes 10 minutes after boiling the broth.
Now add the buckwheat groats. It should be cleaned from debris and rinsed beforehand. Cook the soup for another 20 minutes.
In the meantime, prepare the soup for the soup. We cut a small onion into small cubes. Carrots we'll rub on the middle grater. Mushrooms wipe with a damp cloth and cut into plates.
In the pan, pour in the vegetable oil and fry the vegetables in it for 10 minutes over medium heat.
Add the roast in the soup and cook for another 10-12 minutes. We check the readiness of buckwheat and potatoes.
In the finished soup, add finely chopped parsley and remove the saucepan from the fire. Let the soup brew for 10-15 minutes.
We pour out the ready-made lean buckwheat soup by serving plates and serve with fresh bread.
Bon Appetit!
Buckwheat soup without meat has a pleasant aroma and taste, but, despite the fact that this soup cooks without meat, it is very satisfying!
Ingredients
A step-by-step recipe for cooking Buckwheat soup without meat with a photo
So, let's take care of our culinary masterpiece:
First you need to wash, peel potatoes and onions with carrots.
Cut potatoes in the form of bars.
The onion needs to be chopped.
Carrot rub on the grater.
Next, put the frying pan on the fire and fry a bit of buckwheat, so as to enhance its flavor.
Now you need to put a pot of water on the fire, let it boil.
As soon as the liquid boils, send the boiled potatoes, after 15 minutes add roasted buckwheat groats and cook the ingredients together for half an hour.
Onions and carrots fry, roasted vegetables, send to the dish, add salt, pepper, sour cream, season with crushed fresh herbs, turn off the fire. That's all, delicious buckwheat soup without meat is ready!
Buckwheat soup without meat
How to cook buckwheat soup without meat
Soup with buckwheat is not only delicious, but also useful and now we will tell you how to prepare a buckwheat soup without meat according to another recipe!So, in order to prepare a soup for this recipe, you will need:
Ingredients:
carrots - 1 piece;
potatoes - 5 pieces;
onion - 1 head;
buckwheat groats - 5 tablespoons;
salt - to your liking;
water - 4 liters.
Now let's start creating:
- First you need to peel the carrots, wash it and grate it.
- Next, clean the onions and grind them.
- Peel potatoes, this vegetable should be cut into cubes.
- Put a pot of water on the fire, salt the liquid, it should boil.
- As soon as the water boils, send potatoes, onions, carrots and buckwheat, cook for half an hour. That's all, after the specified time on your table will stand a fragrant and fresh soup with buckwheat!
In my understanding, a fasting day is when I cook a lighter and dietary food. This is usually vegetarian lenten dishes - soups (the last time we cooked with you), grilled vegetables, salads, fruits. And I do this primarily because our body needs to give occasional days off, and if every day to eat fat, heavy food, then sooner or later problems from the gastrointestinal tract will manifest themselves in full growth. And then the doctor will prescribe a medical diet along with the course of treatment, but only often such a diet is calculated for life.
So, as for me, then such problems are very easy to avoid if you just consciously take your health and go to the right way power supply. If you think that nothing can replace the fried appetizing wings or pork chop to taste, then you simply do not know how to make a dish worthy of the level of high cuisine from vegetables or more tender meat, such as chicken, turkey or rabbit.
That's why I'll tell you how to make a simple, but very tasty soup from buckwheat groats on water with the addition of seasoned vegetables. It's very simple, and most importantly - it's tasty and useful!
The recipe is for 4 servings. 
Ingredients:
- water - 2 liters.,
- Buckwheat groats - 1/2 items,
- Potato tubers - 2 pcs.,
- root vegetables of carrots - 1 pc.,
- onion-turnip - 1 piece,
- Sunflower oil - 30 ml.,
- salt stone or sea,
- spices, laurel leaf, greens.
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What can be the satiety, if not a plate of hot, fragrant, home soup. And even in the post you can very tasty feed the whole family, a delicious first dish, even though it is cooked without meat. Beef soup of buckwheat it turns out incredibly appetizing at the expense of a characteristic aroma and a combination of various vegetables and greens.
Ingredients for cooking soup of buckwheat soup:
- Buckwheat groats 1 glass
- Potatoes of large size 1 piece
- Tomato 1 piece
- Beets of small sizes 1 piece
- Onions 1 piece
- Carrot 2 pieces
- Garlic 3 cloves
- Parsley to taste
- Vegetable oil for frying
- Water 1,5-2 liters
- Black pepper powder taste
- Salt to taste
Do not fit the products? Choose a similar recipe from others!
Inventory:
- Cutting board
- Colander
- Kitchen stove
- Pan
- Tablespoon
- Kitchen spatula
- Pan
- Kitchen towel
- Dishes
- Spoon
Preparation of lean soup made of buckwheat:
Step 1: prepare the vegetables.
First we need to prepare all vegetables for soup preparation. To do this, rinse the potatoes under running water and use a special knife to clean vegetables or ordinary, peel. Then, on a cutting board, cut the vegetable into blocks with a width of up to 1 centimeter and a length of about 3 centimeters or an average cube of about 2 centimeters. Shredded root vegetables are transferred to a plate. After that, we wash the beet under running water and cut the peel with a knife. We transfer it to a cutting board and cut it just like a potato. Shredded beets are placed in a separate plate. Then, with a sharp knife, remove the husks from onions and garlic, rinse under cold running water and lay them on a cutting board. Chop the garlic very finely, and chop the onions with an average cube about 1 centimeter. After shifting these two vegetables into one plate. Then rinse under running water carrots and peel. Then, on the cutting board, cut it along into 4 parts and with an indent to 1 centimeter cut into pieces or you can use a grater with large holes and rub it into the shavings. After you crushed the carrots, put it in a separate plate. And we proceed to grind the last ingredient - tomato. It is washed under running water and wiped with a kitchen towel. Then cut into medium sized pieces of arbitrary shape, if desired, you can remove the leather and put it in a clean container.Step 2: fry the buckwheat.
Buckwheat poured on a flat surface, we sort out from foreign inclusions and spoiled grains. Then we remove it in a deep plate and fill it with running water, thus washing it away from dust and remaining litter. As soon as the water is clean enough after pouring, pour the buckwheat with the liquid into the colander and leave it for a few minutes to make the most of the glass's moisture, and the grains are dried. Next, turn the temperature of the plate to a small level, put the frying pan on the burner and throw out the buckwheat groats. With constant stirring with a kitchen spatula, fry the buckwheat until it dissolves its unique flavor. Take care that the grains are not burnt. Step 3: fry the vegetables.
Put the pan on the hotplate and turn the plate temperature on the middle level. Pour the vegetable oil and wait for it to warm up. Then spread the chopped onion with garlic and fry for 3 - 4 minutes, periodically mixing the kitchen spatula. 
After that, put the beets, carrots, potatoes and tomatoes in a saucepan. Fry together all about 2 minutes, while not forgetting to mix. Step 4: prepare the lean soup.
Now came the turn of roasted buckwheat, put it in a saucepan and mix it thoroughly with vegetables. 
After that, fill the contents with clean water. The amount of which can be adjusted, depending on the desired consistency of the future soup. Next, bring the liquid to a boil and then a little reduce the temperature of the plate. 
Cook the soup until the vegetables are ready 20 - 25 minutes. You can be guided by the potato, if it is cooked, then all other vegetables, too. Step 5: Add the greenery.
Parsley wash under running water, shake off the liquid and lay out on a cutting board. Sharp knife with a sharp knife greens and add to the ready soup. Also season it with black pepper and add salt to taste. We mix our first dish and cover it with a lid, leave it for 5 - 7 minutes to insist. Step 6: serve the lean soup of buckwheat.
With the passage of time, we need to open the lid of the pan and spoon the fragrant lean soupchick on plates. We decorate with fresh herbs, and as a supplement we serve slices of sliced lean bread with lean mayonnaise, for children you can make an exception and serve sour cream. Hot appetizing first a dish for the whole family is ready. Bon Appetit! For those who do not like tomatoes in soups, this red vegetable can not be added, as well as beets.
To add more spice to the soup, you can add a little cinnamon and cloves to taste.
Instead of parsley, you can use other greens, such as dill, green onions or cress salad, as well as their mixture.
Buckwheat can be heated in the microwave.
