Buckwheat soup - the best recipes. How to cook correctly and deliciously buckwheat soup. Step-by-step recipe for cooking buckwheat soup without meat with a photo.

A real, authentic, Russian recipe buckwheat soup transmitted from generation to generation. The generation of our great-grandmothers tormented him in a cast-iron bowler in the stove, pulling it out with a stitch. The fragrance spread throughout the house. Of course, meat was added to it. In the diet of the last century, meat was an indispensable ingredient in obtaining energy. For today, physical work goes to the background, so the recipe for buckwheat soup can be cooked without it.

Buckwheat itself is rich in many useful microelements and vitamins. In addition, it is an indispensable source of energy. Often we use it as an addition to a dish, as a side dish. Do not forget that useful grains can become a substitute for potatoes or noodles in soup.

A very delicious buckwheat soup without meat is suitable for vegetarians and as a lunch in the Great Lent. It's quite easy to cook it. Let's get started.

For soup you will need:

½ cup of buckwheat;
2 potatoes;
1 carrot;
bay leaf and other spices for soup;
2-3 cloves of garlic;
olive or vegetable oil;
fresh herbs: dill, parsley, onions (to choose from);

For toasts will need:

black bread;
3-4 cloves of garlic;
salt;
Vegetable oil.

Recipe for buckwheat soup without meat, with a photo

First, pour into the pan cold water. We will take up ingredients that require long cooking. This is potatoes and carrots.

Thoroughly wash the vegetables under running water. We remove the peel from them.

Carrots rub on a large grater. Pour the sunflower oil on the frying pan. When the surface is heated, we spread the carrots. We bring it to a golden color.

Tip: slightly added carrots will give the broth a bright orange color.

In a deep container pour buckwheat.

Tip: Croup will increase 2 times after boiling. Do not forget about it when using a small pan.

Rinse several times: pour water, shake, drain. We do this until the water is completely clear. We put it in a pan and cook for 15 minutes until it is ready. For taste, add spices, bay leaf, ground pepper, salt.

Garlic is cleaned. Finely shred or pass through garlic. Add to the soup.

Wash the greens. Towel remove excess liquid. Finely shred. When the soup is ready, sprinkle on top with fresh herbs.

So, buckwheat soup without meat is ready.

Cook with us:

As for borscht, garlic dumplings are an indispensable addition, toasts come from black bread with garlic. Let's prepare them.

Toasts of black bread

Rye bread crumbs are an excellent appetizer for soup. Of course, you can use the purchased ones, but by preparing them yourself, you will for sure know what they are made of and they will turn out much more delicious.

In cooking, you can take both black and white bread. The taste will be special and unique in each case. We cut bread into slices with a thickness of at least 1cm. Next, cut each straw into 1-2cm.

Tip: if you do less, they can fall apart when frying.

We take out a small diameter pot with a thick bottom. Pour the sunflower oil, about 10cm. put the pan on a big fire. We let the oil warm up.

Tip: we check the readiness of the oil, throwing a cracker there. The liquid should begin to bubble and begin to bubble. The oil is ready.

We begin to lay in the boiling oil portions of chopped bread. It must be completely in oil. Once they get a golden color (about 1-1.5 minutes) we take out. We perform a similar operation with all the bread.

Spread on paper napkins. We let the oil drain. Garlic is cleaned, finely shredded or let through the press. In a container with a lid lay out toast and garlic. We close and shake. Bread absorbs the flavor and flavor of the seasoning.

Homemade garlic toasts are ready.

We pour soup on plates. We eat together with garlic breadcrumbs.

The recipe for buckwheat soup is quite simple.

Bon Appetit.

25 November 2016 1486

Soups without meat - an excellent way out in case you do not eat meat products, as well as if suddenly in the house there was not a single piece of meat. The soup soup is no less satisfying than the rich meat.

The easiest and fastest recipe

To prepare a simple soup soup, we need to take the following components:

water - 700 ml;
carrots - 1 piece;
bulb -1 piece;
potatoes -2 tubers;
vermicelli;
pepper and salt if desired.

Preparation time - half an hour. Caloric content is 40 kcal per 200 grams.

Preparing products. Potatoes, onions and carrots, clean and cut. We place the water in the pan on the fire and wait for the boiling. In a hot skillet, fry the onions and carrots a little. Once the vegetables are soft, turn off the stove.

Boiling water is salt and put the potatoes. As soon as it is ready, we put in our soup our vegetable roast. We throw a handful of vermicelli and immediately turn off the stove. Ready soup is preferable to serve with greens.

Meatless soup with rice

Time is 30 minutes. Caloric content - 46 calories per 100 grams.

Rice thoroughly washed and soaked for half an hour. We put the water for the soup on the fire and bring it to a boil. My potato, clean and cut into cubes. Add it to the water and cook until half cooked. In this version of the soup, we will not make roast. Therefore, further we put carrots and onions into the water. You can cut them as you like.

You can put rice at the stage of potato laying. Be sure to salt the soup only after its addition! Rice cereal absorbs some salt, so the usual amount may not be enough. We bring the rice to the ready and turn off the stove. We serve soup with greens.

Pea soup soup

Pea soup is very tasty even without meat. Of course, a dish with a piece of meat and smoked meat will be more spicy, but even without them, the taste will not be affected at all. An excellent option in the post. We take the following products:

2 liters of water;
chopped peas - 1 glass;
carrots - 1 piece;
bulb - 1 piece;
potatoes - 3 medium tubers;
butter - 30 grams;
salt to taste.

First of all put a pot of water on the fire. All my vegetables and clean. In a heated frying pan fry the onions until soft. Add the grated carrot and simmer with the lid closed until ready.

In boiling water we put the diced potatoes and the peas, soaked for an hour. It is necessary to add salt at this stage. Once the peas are ready, add the roast. Close the lid and let the soup brew. You can put a laurel leaf and a couple of black peppercorns in a saucepan. We serve soup with croutons or greens.

Potato Soup Recipe

Potato soup - in general, the variation of the simple soup without meat. The only difference is we'll take more potatoes, do not add vermicelli, and put some tomato paste in it. For such a soup we will need to take:

2 liters of water;
potatoes - 4 small tubers;
bow - 2 small heads;
carrots - 1 piece;
tomato paste - 1 tbsp. a spoon;
salt, spices and herbs to taste.

We put the pot of water on the burner and wait for the boiling. All my vegetables, we clean and cut. We cut potatoes and send them to cook. Onions and carrots cut into thin strips and fry over medium heat until golden brown.

We put tomato paste and add a little water. Leave the vegetables to simmer on low heat until cooked. Once the potatoes are cooked, add the roast in the soup and turn off the fire.

We serve soup with greens or croutons.

Vegetable vegan soup

Vegetable soup is a real find, especially for summer. The dishes are dominated by vegetables, so it is delicious, healthy and hearty. Great option for fasting, diet or children.

Time - half an hour, caloric content - 30 kcal per 100 grams.

We put water on the fire. Potatoes are cut into cubes, cauliflower divide into small inflorescences. We put them in boiling water.

At this time in a frying pan fry onions and carrots. We cut them with a thin straw or a cube, to whom it is convenient. Once the onion has become soft, add bulgarian pepper, cut into strips. Stew for 10 minutes under the closed lid.

Once the potatoes are cooked, add the sliced celery and zucchini to the pan. Cook for 10 minutes until all vegetables are ready. We add vegetable frying. Turn off the fire and let the soup brew.

Borsch without meat

Borscht without meat is no less tasty than with it. It is also an excellent and satisfying dietary option.

water - 2 liters;
cabbage - 300 grams;
beets - 1 piece;
onion - 1 piece;
carrots- 1 piece;
potatoes - 2 tubers;
tomato paste - 2 tbsp. spoons;
sugar - 1 teaspoon;
lemon juice - 1 tsp.

Time is 45 minutes. Caloric content - 45 kcal per 100 grams

We boil the water. At this time, with red-hot oil, we pass onions and carrots. As soon as the vegetables are browned, add the grated beetroot. Sprinkle it with sugar and cover with a lid. Stew all the vegetables until soft. As soon as the plate is turned off, pour lemon juice on the roast, so that the beet does not lose its color in the soup. Another option is to add a little apple cider vinegar.

In the boiling broth we put shredded cabbage. Solim and cook until half cooked. Next, put the potatoes, cut into cubes. Once all the vegetables are cooked, put the tomato paste in the borsch and vegetable stew. Turn off the hotplate, add pepper and bay leaf to the soup. Serve with sour cream. The recipe is here.

Buckwheat soup without meat

Buckwheat soup is an indispensable dish for children's and diet menus. We offer a recipe for this soup with mushrooms. It turns out an ideal dish for vegetarians, fasting, looking after a figure and kids.

2, 5 liters of water;
buckwheat - half a glass;
potato-2 pieces;
bulb-1 piece;
carrots - 1 piece;
champignons - several large mushrooms;
salt and spices at will.

Time is 40 minutes. Caloric content is 60 kcal per 100 grams.

We put a pot of water on the burner and bring to a boil. Potatoes cut into cubes together with carrots. Put the vegetables in the water and reduce the heat. Solim to taste. Buckwheat thoroughly washed and put in soup. We cook until ready.

We cut the onions into half rings. Champignons cut into small cubes. Fry the onion and mushrooms in a hot frying pan. Once the mushrooms are ready, turn off the hotplate. Add the roast in the soup, try the salt. You can serve with greens or sour cream.

Cream soup without meat

A real restaurant dish can be obtained from the simplest products. Try this cream soup, and you will not remain indifferent!

Time is 40 minutes. Caloric content is 80 kcal per 100 grams.

Put the water on the fire. My courgette and sliced random pieces. In boiling water, add zucchini, potatoes cubes and boil until ready.

Onion cut into any convenient way and fry in butter before softening. If desired, you can grate a little carrots. We put the onion roast in a saucepan with soup. We let the dish brew for about half an hour. Now you can give it the right consistency.

Whisk our dish with a blender. It is best to take a submersible, so as not to pour the soup into another bowl. Grind the mass and pour the cream into it. Solim, pepper and, if desired, add garlic and greens. You can add grated cheese to the dish. In the dietary version, there is no cream and cheese. You can add garlic, spices and herbs to the dish.

Lenten soup without meat with mushrooms and beans

Soup is high in protein due to fungi and beans. Ideal for vegetarians and fasting.

2 liters of water;
champignons - 3 large fungi;
bulb - 1 piece;
carrots - 1 piece;
canned beans - 1 pot;
potatoes - 2 pieces;
pepper and salt to taste.

Time is 45 minutes. Calorie content is 70 kcal per 100 grams.

In the boiling water we put the diced potatoes and carrots. Onion and mushrooms finely chopped and fried in a pan. You can take both cream and vegetable oil. Vegetable soup with salt and pepper. Add a can of beans to it. As soon as the potatoes are ready, put mushrooms and onions in soup. We give the dish to brew and serve with greens or croutons.

Dietary puree soup with pumpkin without meat

A real storehouse of vitamins in the cold autumn is pumpkin cream soup. Spicy taste will not leave anyone indifferent. We will make the dish dietary, which means that there will be no cream or flour in it. In addition, such a soup each time will be a different shade of orange - depending on the color of the pulp pulp.

pumpkin - 500 grams;
onion -1 piece;
sweet red pepper - 1 piece;
carrot - 1 piece;
garlic - 1 clove;
seasoning curry - half a teaspoon.

Time is 30 minutes. Caloric content is 45 kcal per 100 grams.

We start cooking soup. Pour vegetable oil into a saucepan with a thick bottom. there is a bow, In it until golden shade we fry the onion. We rub the carrots on a large grater and add to the onion. Cover with a lid and simmer until soft. If the mixture is burned, pour a couple of tablespoons of water.

Pumpkin is cleaned and cut into random pieces. Bulgarian pepper, cleanse the seeds and cut it in a similar way. Fold the vegetables in a saucepan, add a tablespoon of water. Stew until the pumpkin is ready.

The finished vegetables must be crushed. To do this, we use a blender. Thoroughly beat the mixture until the lumps disappear completely. Add garlic and curry, mix again with a blender. Solim to taste. You can serve cream soup with croutons or greens.

Another way to make soup is to bake a pumpkin in the oven with the rest of the vegetables, and then beat it with a blender. To do this, put all the food in the right container and cover it with a lid. Tomorrow, on average, about an hour. Of course, cooking this soup will take more time, but the taste is worth it! Can add juicy tomatoes, a little celery or potatoes.

Secrets of cooking vegetable soups

When cooking soup, you must follow the sequence of the bookmark. For example, potatoes are brewed the same time with cauliflower. But the white-collar is brought to readiness much longer. Therefore, it must be placed before all other products;
Cut all the soup products equally. For example, if the potatoes are cut into strips, the onions and carrots must be cut as well;
For the aroma, you can put the root of parsley;
Perfect filling for vegetable soup without meat - sour cream;
Onions and carrots pass on a heated frying pan. To give them a beautiful golden hue, you can pour a little sugar;
If the beetroot is added to the soup, it is necessary to extinguish it with a small amount of sugar and fat. So it will retain its color;
Vegetables should be placed only in boiling water. So they save more vitamins.

Now you know a few recipes for cooking soups without meat. They will diversify your diet.

Buckwheat - very useful product. But most often we use it as a side dish, forgetting that this delicious cereal can be the basis for hearty soup. Cooking buckwheat soup without meat is easy, and for the Great Lent this recipe is very relevant. A set of ingredients is quite traditional, and the taste of soup with buckwheat will please you with its novelty. In the recipe offered below, there is no onions, but you can not give it up and fry in a pan with a carrot. Well, besides soup, you can always feed your family and buckwheat porridge with vegetables.

Ingredients:

buckwheat - 1 glass;
potatoes of medium size - 2-3 pcs .;
carrots (small) - 2 pieces;
sunflower oil (or olive oil) - 30 ml;
garlic - 1 clove;
bay leaf - 1 piece;
salt, ground pepper - pokusu;
fresh or dried herbs.

Step-by-step recipe for lean buckwheat soup without meat

Preparation of any dish starts with the longest ingredient. Meat Soups, as a rule, begin to cook with cooking broth, and then add the rest of the ingredients. Since our current soup is a lean dish, that is, it does not contain fats and proteins of animal origin (but it contains many other tasty and useful ones), then we will omit this step and immediately proceed to item number two. We will prepare dishes in which we will prepare buckwheat soup, fill it with drinking water (2 liters) and put it on the fire. Already at this stage, you can add a laurel leaf to the water.

Carrots, like potatoes, are present in all the first dishes (with rare exceptions), so we clean it, wash it and rub it on the grater. Fry in a frying pan with a small amount of vegetable oil, then send it to the soup along with the butter on which it was roasted. This culinary trick allows you to give the vegetable broth a rich yellow color, so the soup will look much more appetizing.

Buckwheat washed in water once or twice, depending on its condition.

We merge muddy water. Rinse the buckwheat into the soup and cook the dish until completely ready.

The garlic clove is passed through a garlic press and we serve it with soup. Also, salt and pepper it to taste.

Before the end of cooking (about a couple of minutes before turning off the heating), season the soup with herbs and serve hot to the table.

Buckwheat is simply an amazing product. Dithyrambs can be sung endlessly. And it is not accidental. After all, with the participation of this cereal, you can prepare a variety of useful dishes. And not only to which we are all accustomed, for example, a delicious buckwheat porridge with or without meat. After all, there are a lot of recipes for the first dishes, in which buckwheat plays the first violin.

For example, buckwheat soup with chicken or with other meat. Do not want meat? You are welcome. There is . Especially will please fans of tasty and healthy food that with participation of this product it is possible to prepare not less boiled and tasty buckwheat soup without meat with vegetables.

How to cook it? First, quickly. Secondly, it is easy. Thirdly, it's easy! Now you will see this. This is for you prepared detailed information on how to prepare a delicious buckwheat soup step by step with the photo!

BTW: This recipe for buckwheat soup with vegetables is relevant not only for those who keep the figure in order. It is ideal for fasting for religious reasons, for children, pregnant women and the elderly.

Preparation of delicious buckwheat soup without meat - recipe for lean food

Here you will see many ingredients. Whether to take everything in such a sequence and in this set? No. If your vegetable set does not have something of the formula, you can put whatever suits you or like it. And anyway, you can experiment and experiment here. So, let's begin!

Ingredients

Buckwheat - 1 glass (for 1.5-2 liters of water)
Onion - 70 g
Carrots - 1 pc.
Broccoli cabbage - 70 g
Colored cabbage - 70 g
Cabbage Brussels - 70 g
Celery stalk - 70 g
Eggplant - 70 g
Bulgarian pepper - 70 g
Greens to taste
Salt and spices - optional
Vegetable oil - optional

Preparation of buckwheat soup without meat

Buckwheat is the main ingredient. Therefore, it is desirable to select its grade carefully. And it's better to take one that does not instantly boil. Before rinsing the rump from dust and rubbish, it must be sorted out.

Step 1. Buckwheat

Then you can choose one of the two. Or, first put the buckwheat on the fire and then gradually add the ingredients. Or all put together. I preferred the second option - it all quickly rebounds, permeating one another. So, pour water into the pan, let it boil. And start with the bow. Because it will give a stunning flavor. If you cook with butter, the crumbled onions can be lightly fried in vegetable oil. Or put it directly like that.

Step 2. Let's crush the onion

By the way, you are determined - with vegetable oil cook or without it? If yes and you do not want to fry onions with carrots, then you can pour directly into the cold water 1 tbsp butter. And carrot nakromsayte somehow unusual.

Step 3. Cut the carrots differently, as always

The next hard product is celery stalk. It is very tasty and useful. Soup will acquire an unusual flavor. We cut it across.

Step 4. Slices of celery

If the water for soup made of buckwheat with vegetables boiled, you can put in it croup and onions with carrots and celery. Bring to a boil, reduce the heat. We continue, preparing those products that are stronger. This will brussels sprouts. Remove the top sheets and trim all unnecessary. If you want to. Cut into quarters.

Step 5. Prepare Brussels sprouts

Broccoli is not only a source of vitamins. Our delicious buckwheat soup will be even more rich, if we add this kind of cabbage. Just before this, divide the kochanchiki.

Step 6. Broccoli cabbage

And the last kind of cabbage is colored. We will analyze it also into small parts.

Step 7. Let's analyze cauliflower on the inflorescence

We still have two delicate products. They can be put in the last place. The first product is Bulgarian pepper. Oh, and he adds the flavor! We cut it with rings.

Step 8. Bulgarian pepper cut into rings

Cut the eggplant and we finish the preparation of the ingredients.

Step 9. Eggplant

So, if you put everything in order, then it should take 10-15 minutes. Under the lid, the slightly added and spiced soup is almost ready. If the water boils and you crumble all the ingredients, then it's time to send them to boiling water. Minute after 15, salt, sprinkle with spices. And, sprinkling the shredded greens, bringing the soup to a boil, turn it off. Buckwheat soup vegetable - fragrant, rich, hearty - ready!

Step 10. The soup is ready. Bon Appetit!

Cooking spicy soup buckwheat with tomato juice - my favorite recipe

This version of the lean buckwheat soup is distinguished by the presence in it not only of vegetables, but of tomato. This ingredient makes the soup more beautiful, tastier and even more useful.

Ingredients

Buckwheat - half a cup
Water - 1.5 l
Potatoes - 2-3 pcs.
Carrots - 1 pc.
Onion - 1-2 pieces.
Bulgarian pepper - 0.5 pcs.
Tomato juice - half cup
Bay leaf - 2 leaves
Salt and pepper - to taste
Greens - 20 g
Sunflower oil - 1-2 tbsp.

Preparation

We will remove the washed and rinsed croup in a saucepan and send it to the fire.

While the water boils, we need to have time to prepare the rest of the ingredients. Traditionally, we will peel potatoes and carrots from the peel. After washing them, we'll cut them into strips.

We send the potatoes to buckwheat and peel the onion. We cut it into a cube and send it along with carrots into hot oil.

We chop the pepper with straws, and add it to the onions with carrots. Let's boil the tomato juice and send it to the frying pan.

Usually potatoes and cereals are prepared for 15-20 minutes. For about 5 minutes, we'll send tomato juice with everything we put into it. Let's salivate and pepper the soup to taste and put shredded herbs and laurel in it. After the soup boils, you can turn it off.

How tasty to cook buckwheat soup without meat with garlic

It's almost traditional soup, to which we are all accustomed. After all, usually even buckwheat soup with meat is prepared according to such an algorithm. But there is no meat here. But eat garlic. And he brings a chic note to the taste of soup.

Ingredients:

Buckwheat groats - half a cup
Potatoes - 2-3 pcs.
Carrots - 1 pc.
Garlic - 2-3 teeth
Bay leaf - 1 leaf
Salt and pepper - to taste
Dill
Vegetable oil

Preparation of a step-by-step recipe for lean buckwheat soup without meat with garlic

There is no meat, and long-playing and ingredients we have - potatoes, carrots and cereals. Therefore, in cold water, put the bay leaves and, if there is, dried fennel.

Potatoes, cleaned and washed, cut with a favorite format. And put it in a saucepan.

Fry the grated carrot in a small amount of butter. And we will send, as soon as it is proto, to the potatoes.

Washed in several waters, the rump is also added to the soup. Let it cook until ready.

What's left? That's right, garlic. Grind it and put it in a saucepan 2 minutes before it is ready, together with salt and ground pepper.

Before turning off, the chopped dill should also go to the soup.

Soup, which under the lid is 15 minutes without fire, can be poured!

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.