What cereals are not added to the first course to get tasty and nutritious hot food. Buckwheat soup is recognized as always famous for its mouth-watering and healthy qualities. Moreover, it is acceptable to cook it on different broths with the addition of mushrooms, meatballs, vegetables and even canned fish.

Classic buckwheat soup with chicken broth

The first recipe for buckwheat soup in chicken broth will include traditional ingredients such as potatoes, onions, herbs and carrots.

Essential Ingredients:

  • chicken thighs - 250 g;
  • buckwheat groats - 100 g;
  • potatoes - 250 g;
  • carrots - 95 g;
  • onions - 75 g;
  • garlic cloves to taste;
  • bay leaves;
  • black pepper and salt;
  • greens to taste;
  • water for broth - 2.5 l;
  • cooking oil.

Step by Step Instructions:

  1. Peel the chicken thighs, wash and put on the bottom of a large pan. Add laurel, fill the container with 2.5 liters of filtered water, put on the included stove.
  2. Boil the broth for one hour at low temperature. Peel all vegetables at this time. Chop the onion, cut the potatoes into cubes, pass the garlic through a press, grate the carrots.
  3. Sort buckwheat, removing small pebbles. After that put on the middle burner pan. Pour in and heat a little oil. Pour onion and carrots, fry for 2-3 minutes.
  4. Remove the poultry meat from the pan. Strain the broth and return to the stove. Gently lower the potatoes. After 10 minutes add buckwheat. Cook the first for another 10 minutes, and then put the vegetable fried mass.
  5. Stirring, season the soup with salt, garlic, chopped herbs and pepper. Add chicken pieces removed from boiled thighs.
  6. Strain classic buckwheat soup on chicken stock for another 5-6 minutes, then insist and serve with bread for lunch.

A similar recipe:buckwheat soup with chicken

In addition to chicken thighs for boiling broth, it is permissible to use other parts of the bird. It can be wings, legs, ham or fillet. The latter is usually used for cooking diet or baby soups.

With cream

Those who prefer milk or cream soups will like the following version of the first course with the addition of medium-fat flavored cream.

To prepare the food you need to take:

  • chicken stock - 1.5 l;
  • carrots - 75-80 g;
  • potatoes - 210 g;
  • onions - 65-70 g;
  • butter for frying;
  • cream (up to 15% fat content) - 100 ml;
  • buckwheat - 80 g;
  • pepper / salt;
  • parsley to taste.

Step by step recipe:

  1. Peel potatoes, onions and carrots. Rinse all vegetables with parsley well. And also sort out buckwheat.
  2. Pour pre-boiled chicken stock into a suitable pan. Bring to a boil, and then carefully place the potatoes, cut into cubes.
  3. Put a piece of oil in a pan, warm it, and then pour on chopped onions and grated carrots. Fry vegetables no more than 2-3 minutes.
  4. 10 minutes after adding the potatoes, add buckwheat, carrots and onions. Season the soup with the indicated spices.
  5. Cook the first another 10-12 minutes until all the ingredients are ready. Then pour the cream, attach the chopped parsley. Shuffle the composition. To languish it for several minutes, turn off the fire and insist. Buckwheat soup with cream is ready to serve!

The recipe describes a simple version of the first course. But if the kitchen has a blender, you can try at the last stage to grind everything to the consistency of mashed potatoes. When serving such food, it is advisable to supplement it with small crackers.

Read also:cauliflower soup

With mushrooms

If you include wild mushrooms in the recipe for buckwheat soup, the first will turn out to be incredibly fragrant. The main thing is to be sure of the quality and safety of the used chanterelles or honey mushrooms.

Products that you will need:

  • chicken broth - 2 l;
  • potatoes - 320 g;
  • onions with carrots - 75-80 g each;
  • buckwheat groats - 95 g;
  • honey mushrooms or chanterelles - 200 g;
  • salt;
  • pepper to taste;
  • dill - 1/2 bunch.

The recipe for the steps:

  1. Process vegetables, herbs and mushrooms. Wash everything. Put a pot of chicken broth on medium heat. Cook until bubbles appear.
  2. During this time, cut the potatoes into short cubes, rub the carrots, chop the onion and review the buckwheat.
  3. Once the broth boils, carefully lay out the potatoes, buckwheat, carrots and onions. Add small chanterelles or honey mushrooms.
  4. Season the soup with the addition of mushrooms with spices, and then cook it for about half an hour. At the very end of the process, supplement the dish with chopped aromatic dill.

Insist after turning off for at least an hour.
If there are no chanterelles or honey mushrooms in the refrigerator, it is permissible to replace them with oils, white or champignons. And you can use not only fresh, but also dried or pickled copies.

With cream cheese

Lovers of cheese soups should try to get the first dish with potatoes, buckwheat and processed cheeses. It will be very tasty!

To make soup, you will need:

  • processed cheese - 2 pcs.;
  • liter of finished broth on chicken - 1 l;
  • buckwheat - 45 g;
  • potatoes - 195 g;
  • to taste table salt;
  • any greens;
  • champignons - 105 g;
  • pepper.

Step-by-step instruction:

  1. Cut a hard peel from the potato, and remove the short legs from the mushrooms. Rinse and grind the ingredients in equal cubes.
  2. Put the chicken stock on the stove and turn the cream cheese into the freezer.
  3. When the broth warms up, pour out small mushroom and potato cubes. And also add buckwheat. Salt and stir the composition.
  4. Cook the soup for about 20-25 minutes. Then get out and rub the frozen cheese. Throw in cold chips. Spice up.
  5. Constantly mixing the soup with buckwheat and potatoes, completely melt the cheese. Pour dill, turn off the burner and immediately serve food with bread or breadcrumbs.

Since cheese soup is being prepared, it is recommended to cut the mushrooms and potatoes as finely as possible. Then the first dish will be very beautiful and tasty.

With egg and potatoes

Grains are usually not added to classic sorrel soup. But this is not forbidden and the next version of the dish will be prepared with the presence of buckwheat.

Required Products:

  • chicken broth - 1.5 l;
  • fresh eggs - 3-4 pcs.;
  • buckwheat - 85-90 g;
  • potatoes - 305 g;
  • canned sorrel - 3-4 tbsp. l .;
  • salt as needed;
  • greens and allspice.

Step by step recipe:

  1. Cook the broth from several chicken legs. Strain it, put the bird aside. Process potatoes in parallel. Put eggs in a saucepan with water to prepare.
  2. Boil the broth a second time, and then add chopped tubers. Fall asleep revised and quickly washed buckwheat
  3. Add canned sorrel and chicken to pieces. Stir everything and pepper.
  4. Pour boiled hot eggs with ice water. After 2-3 minutes, free from shell, cut into slices. And also chop the greens.
  5. After 20-22 minutes, check the readiness of the ingredients. Taste the soup. Salt if necessary. Introduce eggs and greens. Close the pan, bring it to a boil for the last time, turn off the fire immediately. Serve with bread and salad.

To make the soup with eggs and potatoes transparent as a result, it is recommended to remove the boiled yolk, adding only protein. And throwing the yolk is not worth it - they can decorate the first when served to the table.

Delicious Buckwheat Soup with Meatballs

Don't like chicken broths? Then you can make soup with buckwheat and meatballs made from pork and tender veal.

For soup, you must have:

  • buckwheat - 90 g;
  • minced meat - 155 g;
  • water - 2 l;
  • fresh potatoes - 330 g;
  • parsley - 4-5 g;
  • pepper / salt;
  • onions and carrots - 70-75 g each;
  • oil for frying vegetables.

Step by Step Instructions:

  1. Grind pork with veal in a meat grinder. Knead the minced meat well. To make it viscous and suitable for molding, add a little milk. Mix everything thoroughly.
  2. Leave the meat mass in the refrigerator. Simultaneously peel and peel all vegetables. Chop the potato with short sticks.
  3. Chop the onions with plates, and grate the fresh carrots, fry in oil in a pan.
  4. Pour boiling water into a suitable pot. Transfer potatoes, washed buckwheat and roast.
  5. Get the stuffing. Form small neat balls in the palms. Put them in the pan. Stir with gentle movements. Salt and pepper.
  6. Cook a delicious buckwheat soup with meatballs for about a quarter of an hour. At the very end, season with chopped parsley.

It is not necessary to cook small balls of homemade minced meat. It is permissible to replace pork with veal with raw fillet of chicken, turkey or rabbit.

Buckwheat and chicken fillet soup for children

Since buckwheat is very useful, dishes for a children's diet are often made out of it. Buckwheat soups on chicken broth are especially popular.

To cook hot food, you need to take:

  • chicken fillet - 105 g;
  • water for the broth - 2 glasses;
  • carrots - 40-45 g;
  • buckwheat - 3 tbsp. l .;
  • potatoes - 110 g;
  • salt;
  • parsley for taste;
  • cauliflower - 55-60 g.

The recipe for the steps:

  1. Thoroughly peeled fillet cut into 2 parts. Place the bird in a saucepan. Pour in a couple of glasses of water. Boil a light broth, spending 20-25 minutes on it.
  2. At the same time, disassemble the cauliflower, removing the stems in the process. Peel potatoes and carrots. Review buckwheat, then rinse it in cold water.
  3. Get the boiled fillet, ready to strain the broth. Lay in it small cabbage inflorescences, potato cubes, cereals and grated carrots.
  4. Cook the soup with buckwheat and chicken for children for about 20 minutes, then add salt, chopped parsley and parsed meat hand-taken.
  5. Stew food in closed form for another 4-5 minutes. Before serving, be sure to cool so that the baby does not get burned.

Cauliflower can be replaced or supplemented with broccoli. Moreover, it is allowed to use these vegetables in both fresh and frozen condition.

Buckwheat soup in a slow cooker

The last version of the soup is proposed to cook in a slow cooker.And as the main component of the first dish will be used canned fish.

Essential Ingredients:

  • filtered water - 4 glasses;
  • buckwheat groats - 105 g;
  • fresh potatoes - 250 g;
  • a piece of butter;
  • carrots and onions - 55-60 g each;
  • cilantro - 3-4 g;
  • rock salt, ground pepper;
  • can of sardine.

Step-by-step instruction:

  1. Process all vegetables in advance, cut and grate. Insert a piece of oil into the appliance bowl. Warm it up in the "Frying" mode.
  2. When it becomes liquid and hot, pour onions and carrots. Stir with a spatula for about 2 minutes.
  3. Then add potatoes and buckwheat to the bowl, pour a few glasses of water. Season foods with rock salt. Pepper and mix the composition in a circular motion.
  4. Click the lid, reset the unit operation mode to “Soup”. Cook the first for 20-25 minutes, after which the machine is opened.
  5. Insert canned sardine without oil, season with chopped cilantro. Stir for the last time, close the device and turn it off. Buckwheat soup in a slow cooker will be ready to serve in an hour.

You can add any canned fish to the recipe for buckwheat soup. And both in oil and in tomato dressing. And so that the product does not remain in the form of a lump, it is recommended to carefully disassemble it into pieces before adding to the soup.

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