Buckwheat Soup - General Principles and Methods of Cooking
The fact that at lunch it is useful to eat a liquid hot dish is no longer a secret. This may be soup, soup or, for example, soups. They are boiled with rice, potatoes, and barley. And lovers of buckwheat porridge can indulge yourself with a plate of delicious buckwheat soup. Moreover, the options for its preparation can be alternated - with meat, liver, mushrooms, chicken or cook dietary soup, without meat, on water or broth. It is unnecessary to speak about the benefits of buckwheat - it’s not for nothing that they are introduced into the diet of babies, the elderly and people who restore strength after an illness. It is low in carbohydrates, but a lot of protein, fiber, essential amino acids. It is also a rich source of iron. Buckwheat tastes surprisingly combined with many products - the soup with buckwheat is boiled with milk and sugar, meat, fish, mushrooms, vegetables, by-products and even fruits.
Buckwheat Soup - Food Preparation
Buckwheat does not require special preparation before heat treatment. Before you put in the soup, cereal only need to sort and rinse. For soup use as whole grains, and chopping. Only it is necessary to take into account that the chop is boiled down faster, therefore it is added to the soup later than the jadrice. About ten minutes after they put the potatoes.
Buckwheat Soup - Best Recipes
Recipe 1: Buckwheat Soup with Meat
How can a soup with meat not taste good, and even buckwheat? Of course not. Therefore, we measure the necessary ingredients and cook dinner. For the soup take pure pulp or meat on the bone - any will do. Previously it can be fried in a griddle, it turns out even tastier. Some may be confused by the garlic present in the recipe. Believe me, it only enriches the taste and gives it a piquancy. But if you do not accept garlic in the soup, of course, you can not add it. Ingredients are indicated on 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 g of buckwheat, salt, bay pepper, pepper, vegetable oil.
Method of preparation
Put the stew meat. Let it leave 1-1.5 hours to become soft. While it is being prepared, you can do other ingredients.
To heat buckwheat in a pan without oil. Peel potatoes, cut into cubes. Coarsely grated carrots and finely chopped onions fry.
Put potatoes in boiling broth with meat, boil like liquid, add buckwheat and cook for about ten minutes. Salt soup and add roast carrots with onions. Leave to cook until tender. At the end of pepper, put a couple of leaves of Lavushka, squeeze garlic. Writing literally a little boil and turn off, leaving the soup to infuse on the stove. In a plate, you can crumble greens.
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. For the soup is suitable any liver - chicken, pork or beef. If not stated in the recipe, it is cut into pieces of arbitrary size, who likes what - someone loves smaller, and some bigger. Two recipes for buckwheat soup with liver are given - in one case it is put into boiling water in its raw form, in the second - it is pre-fried with vegetables. Choose a cooking method to your taste. Ingredients are indicated on 2 liters of water.
Ingredients (1 variant): 0.3-0.4 kg of liver, 4 medium potatoes, 1/2 cup buckwheat, 2 medium onions, laurel - 1-2 leaves, salt, pepper, sour cream taste in a plate, a bunch of fresh dill.
Method of preparation
Boil water, add liver. As the water boils again, remove the froth, and put buckwheat and chopped potatoes. Five minutes later - finely chopped raw onions. Add spices with salt, cook until done - soft liver and potatoes. Serve with sour cream, sprinkle with dill. Ingredients (option 2): 0.3–0.4 kg of liver, 4 potatoes, 1/2 cup buckwheat, 1 carrot and onion, a couple of tablespoons of wheat flour, greens and spices to taste, zazharki - vegetable oil.
Method of preparation:
Steam buckwheat for five minutes (pour boiling water), drain the water. Buckwheat and diced potatoes pour over water, put on the stove.
While the water boils, chop the liver into small cubes, mix with flour and fry. Crumble onions, grate carrots and shift to the liver, continuing to brown.
Put fried vegetables and liver in boiling water to buckwheat and potatoes. Add salt with salt, add spices as desired (ground pepper, bay leaves) and cook until ready. Sprinkle soup in a plate with greens.
Recipe 3: Buckwheat Soup with Mushrooms
It would seem that very different products - buckwheat and mushrooms, but how interesting they are combined in the soup! He cooks quickly, because ingredients do not require long heat treatment. Dried, frozen or fresh mushrooms can be used. Dried (50-70g) do not forget to soak for an hour. And the water in which they were soaked is also added to the pan for more flavor. Well, like any soup with mushrooms, it is best served with sour cream. The amount of products indicated is 2 liters of water.
Ingredients: 300 fresh mushrooms, 1 onion each, carrot and tomato (or a couple of spoons of tomato paste), two or three medium potatoes, 1/2 cup buckwheat (you can slightly more if you like soup more) , sour cream, herbs, vegetable oil, spices and, of course, salt.
Method of preparation
Put to boil water. In order not to waste time, it is worth doing other products. Vegetables to clean, wash the buckwheat. Potatoes cut into strips or medium-sized slices. Crumble onions, grate carrots. Mushrooms cut into plates. Heat the butter in a skillet, fry the onion, add the mushrooms, continuing to roast until they give the juice. Next in the pan carrots and tomatoes are put in turn. Prepare the tomatoes beforehand - scald with boiling water, peel and chop. You can use tomato paste, and better quality tomato sauce or homemade preparations - non-spicy adjika or ground tomatoes with pepper. Mix the mass in the pan and simmer-fry until the liquid evaporates.
So the water in the pot boiled. We throw there potatoes and buckwheat, and ten minutes later zazharku with tomato and mushrooms. Soup, as it should be, must be salted, add pepper and other spices (optional) and cook until ready. During this time, the potatoes and buckwheat will be completely soft, and the soup will reach the desired consistency. Then it is poured into plates and enjoy the taste.
Buckwheat Soup - tips from experienced chefs
To make buckwheat soup lighter and more transparent, at the beginning of cooking it is necessary to add a whole peeled onion, and at the end of cooking, remove it from the pan.
To taste the soup was more fragrant, it is recommended to calcine buckwheat grains in a dry frying pan until they start to crackle slightly.
To make the soup less fatty, carrots with onions can be added raw, without roasting.
