Buckwheat Soup - General Cooking Principles
If you have conceived to cook a delicious and at the same time healthy first course, then take to your own soup with buckwheat. Perhaps everyone knows how useful buckwheat. After all, it is a complex natural carbohydrate, and, nevertheless, it is recommended to eat buckwheat even for people suffering from diabetes. It is no coincidence. Having a low glycemic index, buckwheat does not affect the increase in blood sugar levels, and at the same time gives you all the necessary minerals and substances. It is useful to eat porridge in pure form, seasoning it with a little butter, it is useful to make pancakes out of it, to include sausages in it (a well-known bloodweed can not do without an additive in the form of buckwheat), and, of course, the first dishes are cooked with buckwheat.
If you adhere to a healthy diet, you can cook a light fat-free soup without zazharki, for men - with beef or fatty pork, for kids - with chicken, and you can also make a delicious dish with salmon. Experiment and get together with the pleasure of eating great benefits!
Buckwheat Soup - Preparing Food and Cookware
So, prepare buckwheat before use. To do this, you need to sort it out - in the croup, black undetected buckwheat often come across, which will spoil both the type of dish and the taste, if they fall into our spoon. After that, rinse the rump and dry. Many cooks recommend that porridge be calcinated in a dry frying pan before adding to the soup - this quick and fairly simple procedure will make the soup with buckwheat more fragrant.
Also prepare a four-liter saucepan, a cutting board, a knife, a grater for carrots, and a container of water where you will wash some of the ingredients. And now - for the cause!
Buckwheat soup recipes:
Recipe 1: Buckwheat Soup
This dish can, without exaggeration, be called both “dietary” and “diabetic” at the same time. You can eat it with the observance of the plan of low-calorie food, also do not be afraid to use the soup with buckwheat in the presence of heart disease and gastrointestinal disorders. Light, fragrant and healthy this soup will give you strength and at the same time give up quite a few calories!
Ingredients Required:
- Pure water (filtered or mineral) 3 liters
- Potato mid-size 2 piece
- Buckwheat 250 grams
- Carrot medium size 2 pieces
- Bulb large 1 piece
- Garlic
- Sunflower oil for roasting vegetables
- Salt, pepper, ground
- Fresh parsley
Cooking method:
- Fill the pot with water and set it on fire.
- Peel and chop the potatoes, lower the cubes into the pan.
- As soon as the water is boiling, make less fire, put buckwheat, salt and close the lid.
- Prepare a light fry. If you want to get a fat-free dish as a result, then you can not fry vegetables in the pan, but add them to the soup in the raw state. Oil a dry frying pan and set on fire. Peel and chop the onion, and then place it in a griddle. Wash carrots and rub, and then add to onions. Fry vegetables for about seven to eight minutes before they acquire a golden color.
- 10 minutes after you add buckwheat, add fried soup to the soup.
- Wash the parsley and chop finely. With garlic, remove the husk, and squeeze it through a press into the pan, then add the greens. Close the soup with buckwheat lid, two minutes later remove it from the heat.
Recipe 2: Buckwheat soup with chicken
This dish also does not turn out to be fat, and it will not contain a lot of calories. Most of the soup with buckwheat and chicken like kids. You can take any parts of the chicken - thighs, legs, wings, we take the chicken fillet.
Ingredients Required:
- Chicken fillet 300 grams
- Water 3 liters
- Buckwheat 150 grams
- Potatoes 2 pieces of small sizes
- Carrots 1 medium size
- Bulb average 1 piece
- Sunflower oil for frying
- salt
- Fresh parsley
Cooking method:
- Fill the pot with water and set on fire.
- Wash chicken fillet, peel off the films and cut into small pieces. Heat the pan, brush with a small amount of oil with a silicone brush and place the chicken on it. Salt and fry, without closing the lid, about 10 minutes.
- Wash the potatoes, peel and cut into small cubes. Add to the pot after the water boils.
- As soon as the chicken is roasted, add it to the potatoes along with the buckwheat, salt, make less fire and cover with a lid.
- Let's make a fry. To do this, remove the peel from the onion, and cut it as small as possible. After that, put the onion to roast in a frying pan, greased with sunflower oil. Wash carrots thoroughly and rub, and then add to onions. Fry the mixture of vegetables for about eight minutes, stirring until golden.
- After 10 minutes, as they put in the soup, add buckwheat.
- Wash the parsley and chop with a knife. Add to the soup and in two minutes remove the prepared dish from the fire.
Recipe 3: Soup with buckwheat and mushrooms
A very simple dish that turns out to be delicious with an incredible aroma is mushroom soup with buckwheat. Ideally, use forest mushrooms - white, boletus, aspen mushrooms, but not every housewife will find them on the market. In this case, get the champignons. When buying mushrooms, pay attention to what color they are under the hat: fresh champignon of pure white color, stale mushroom - black. To make the soup you get a rich color, instead of the traditional parsley, use green fresh spinach.
Ingredients Required:
- Mushrooms 300 grams
- Water clean 3 liters
- Buckwheat 150 grams
- Medium sized potatoes 2 pieces
- 1 onion medium size
- Sunflower oil (for frying onions)
- Fresh spinach
Cooking method:
- Fill the pot with water and set it on fire.
- Rinse the mushrooms well under running water, then chop finely, place in water.
- Peel the potatoes and finely chop them into cubes, add to the mushrooms, and salt the water. As soon as the water in the pot boils, make less heat and close the container with a lid.
- Dip in the pot of buckwheat.
- Fry the onion. To do this, clean it, finely chop, and then fry in a pan, greased with oil, for five minutes. Add to soup.
- After 10 minutes, add to the soup, finely chopped spinach, and turn off the heat after a couple of minutes.
Recipe 4: Soup with buckwheat and salmon
Immediately make a reservation that the soup with buckwheat is tasty with any combination of red, slightly salted fish, be it salmon, trout, chum salmon or pink salmon. You will need fish fillets, so first remove all the bones from the meat and remove the skin. You can use smoked fish, raw or fry it before adding to the soup.
Ingredients Required:
- Slightly salted red fish 300 grams
- Water clean 3 liters
- Buckwheat 150 grams
- Potatoes 2 pieces of medium size
- Medium sized onions 1 piece
- Carrots average 1 piece
- Sunflower oil for roasting
- Dill
- Salt
Cooking method:
- Pour water into the pot and set it on fire.
- In not boiled water, add peeled and chopped small potatoes.
- As soon as the water starts to boil, put the fish cut into pieces and buckwheat. Make less fire, salt, the field of what you need to close the pan with a lid.
- Cook the onion and carrot fry. Peel the onion by peeling it, finely chop it. Wash carrots thoroughly, then rub. Heat the pan, brush it with butter using a silicone brush, lay out the onion and roast for about four minutes, then add the carrots. Fry vegetables for about 7-8 minutes, then turn off the heat and add grill to the soup.
- Dill should be washed and finely chopped. Add it to the soup 5 minutes after putting the fry out. After two minutes, turn off the fire.
Recipe 5: Soup with buckwheat and pork
A rich hearty dish - this is what a buckwheat soup will turn out if you cook it with meat. Use not the fattest grades of pork. In addition, you can also cook this first course with beef.
Ingredients Required:
- Water 3 liters
- Meat 300 grams
- Buckwheat 150 grams
- Small potatoes 2 pieces
- Bow 1 piece medium size
- Sunflower oil (for frying onions)
- Parsley dill
- Salt
Cooking method:
- Type in a pan of water and put it on fire.
- Wash the meat well, cut it into small cubes and add to the pan. As soon as the water boils, remove the foam and, turning down the heat, salt the water and close the pan with a lid. Cook the meat on low heat for about an hour.
- Peel the peeled potatoes and, in general, immerse them in water an hour later, after it boils. Add buckwheat to the pan.
- Finely chop the onion, lay it on a frying pan, greased with oil.
- Remove the potatoes from the pan, mash them in a mashed potatoes and bring them back along with the fried onions.
- Wash and chop the dill. Add to the soup with buckwheat in five minutes, after the onions are put there. After 2 minutes, remove the finished dish from the heat.
Buckwheat Soup - secrets and tips from the best chefs
- Do not "overdo it" with the use of buckwheat, the optimal amount for a 4 liter pot is 150-200 grams, otherwise you will get something mushy instead of a delicious soup with buckwheat.
- If you want to cook soup with buckwheat and fish, then do not use white varieties of fish. Best combined with buckwheat red fish.
- If you cook soup with buckwheat and chicken, then you can also make this dish with meatballs. Mix the minced chicken with chopped onion, salt and roll up the little meatballs. Dip them in boiling water along with crap.
- Parsley soup with buckwheat will give an unusual flavor, spinach - a beautiful rich color.
- When the water in the pan boils, add to the water a couple of leaves of dried laurel, so the soup will become even more fragrant.
