Buckwheat soup - general principles and methods of preparation
The fact that it is useful to eat a hot liquid dish at lunch is no longer a secret. It can be borsch, cabbage soup or, for example, soups. They are boiled with rice, potatoes, barley. And lovers of buckwheat porridge can treat themselves to a plate of delicious buckwheat soup. Moreover, the options for its preparation can be alternated - with meat, liver, mushrooms, chicken or cook diet soup, without meat, in water or broth. It is unnecessary to talk about the benefits of buckwheat - it is not in vain that it is introduced into the diet of babies, the elderly and people who restore strength after an illness. It has few carbohydrates, but a lot of protein, fiber, essential amino acids. It is also a rich source of iron. Buckwheat tastes wonderfully combined with many products - soup with buckwheat is boiled with milk and sugar, with meat, fish, mushrooms, vegetables, offal and even fruit.
Buckwheat soup - preparation of products
Buckwheat does not require special preparation before heat treatment. Before you put in the soup, cereals only need to sort out and rinse. For soup, use both whole grains and chopped. You just need to take into account that the cross-section is digested faster, so it is added to the soup later than the kernel. About ten minutes after the potatoes are laid.
Buckwheat Soup - The Best Recipes
Recipe 1: Buckwheat Soup with Meat
Can there be a tasteless soup with meat, and even with buckwheat? Of course not. Therefore, we measure out the necessary ingredients and prepare dinner. For soup, take clean pulp or meat on the bone - anyone will do. Previously, it can be fried in a pan until crust, it turns out even tastier. Some may be confused by the garlic in the recipe. Believe me, it only enriches the taste and gives it piquancy. But if you do not accept garlic in the soup, of course, you can not add it. The ingredients are indicated on 3.5 liters of water.
Ingredients: 500-600 g of meat, 4-5 medium potatoes, 2 onions, a couple of cloves of garlic, 1 carrot, 150 g of buckwheat, salt, parsley, pepper, vegetable oil.
Cooking method
Put the boiled meat. Let it boil for 1-1.5 hours to become soft. While it is preparing, you can tackle other ingredients.
Boil buckwheat in a pan without oil. Peel potatoes, cut into cubes. Fry coarsely grated carrots and finely chopped onions.
In a boiling broth with meat, put potatoes, as the liquid boils, add buckwheat and cook for about ten minutes. Salt the soup and add the frying of carrots with onions. Leave to cook until cooked. At the end of the pepper, put a couple of leaves of parsley, squeeze the garlic. Let it literally boil a little and turn it off, leaving the soup to insist on the stove. You can chop greens in a plate.
Recipe 2: Buckwheat Soup with Liver
Buckwheat itself is rich in iron, and in combination with the liver just a storehouse of ferrum is formed. And, by the way, it turns out delicious. Any liver is suitable for the soup - chicken, pork or beef. If not stipulated in the recipe, it is cut into pieces of arbitrary sizes, who like what - someone loves a smaller one, and who is bigger. Two recipes of buckwheat soup with a liver are given - in one case, it is placed in boiling water in a raw form, in the second - pre-fry with vegetables. Choose a cooking method to your taste. The ingredients are indicated in 2 liters of water.
Ingredients (1 option): 0.3-0.4 kg of liver, 4 medium potatoes, ½ cup buckwheat, 2 medium onions, lavrushka - 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 boils again, remove the foam, and put the buckwheat and chopped potatoes. Five minutes later, finely chopped raw onions. Add spices with salt, cook until tender - softness of the liver and potatoes. Serve with sour cream, sprinkled with dill.
Ingredients (2 option): 0.3-0.4 kg of liver, 4 potatoes, ½ cup buckwheat, 1 carrot and onion, a couple of tablespoons of wheat flour, herbs and spices to taste, vegetable oil for frying.
Cooking method:
Boil buckwheat for five minutes (pour boiling water), drain the water. Buckwheat and diced potatoes, pour water on a stove.
While the water is boiling, cut the liver into small cubes, mix with flour and fry. Chop the onion, grate the carrots and shift to the liver, continuing to passer.
Put the fried vegetables and liver in boiling water to buckwheat and potatoes. Salt the liquid, add spices as desired (ground pepper, bay leaves) and cook until tender. Sprinkle soup in a bowl with herbs.
Recipe 3: Buckwheat Soup with Mushrooms
It would seem that completely different products - buckwheat and mushrooms, but how interesting they are combined in the soup! It boils quickly because 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 were soaked is also added to the pan for a greater flavor. Well, like any soup with mushrooms, it is best served with sour cream. The quantity of products is indicated in 2 liters of water.
Ingredients: 300 fresh mushrooms, 1 onion, carrot and tomato (or a couple of spoons of tomato paste), two or three medium potatoes, ½ cup buckwheat (you can a little more if you like thicker soup), sour cream, herbs, vegetable oil, spices and, of course, salt.
Cooking method
Put boil water. In order not to lose time, it is worth doing other products. Peel the vegetables, rinse the buckwheat. Cut the potatoes into strips or medium-sized slices. Chop the onion, grate the carrots coarsely. Mushrooms cut into plates.
In a frying pan, heat the oil, fry the onions, add the mushrooms, continuing the frying, until they give juice. Next in the pan are carrots and tomatoes. Pre-prepare the tomatoes - scald with boiling water, peel and chop. You can use tomato paste, or better quality tomato sauce or homemade preparations - mild adjika or grated tomatoes with pepper. Mix the mass in a pan and simmer-fry until the liquid evaporates.
So the water in the pan boiled. We throw potatoes and buckwheat there, and after ten minutes, fry with tomato and mushrooms. Soup, as expected, must be salt, add pepper and other spices (optional) and cook until tender. During this time, potatoes and buckwheat will become completely soft, and the soup will reach the desired consistency in density. Then it is poured into plates and enjoy the taste.
Buckwheat soup - useful tips from experienced chefs
To make the buckwheat soup lighter and more transparent, at the beginning of cooking, add the whole peeled onion, and at the end of cooking, remove it from the pan.
To make the soup more aromatic, it is recommended to bake the buckwheat seeds in a dry frying pan until they crack slightly.
To make the soup less greasy, carrots with onions can be added raw, without frying.
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