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 that buckwheat porridge is even for people with 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 its 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 along with the pleasure of eating great benefits!
Buckwheat Soup - Preparing Food and Dishes
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 come to us in a 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!
Recipes for buckwheat soup:
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
- Medium-sized potato 2 piece
- Buckwheat 250 grams
- Carrot medium size 2 pieces
- Bulb large 1 piece
- Garlic
- Sunflower oil for roasting vegetables
- Salt, ground pepper
- Parsley fresh
Preparation 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 boils, make less fire, add 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 a pan, but add them to the soup in the raw state. Grease a dry frying pan with oil and put it on a fire. Peel and chop the onion, then place it to fry in the pan. 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, add the greens there too. 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 get fat, and it will not contain a lot of calories. Most of all 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
- Grech 150 grams
- Potatoes 2 pieces of small size
- Carrots 1 medium size
- Bulb average 1 piece
- Sunflower oil for frying
- salt
- Parsley fresh
Preparation Method:
- Fill the pot with water and set on fire.
- Wash chicken fillet, peel off films and cut into small pieces. Heat the pan, grease 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 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 it, make less fire and cover with a lid.
- Prepare the fry. To do this, remove the peel from the onion, and cut it as small as possible. After that, put the onions 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 brown.
- After 10 minutes, put buckwheat in the soup, add a fry.
- Wash the parsley and chop with a knife. Add to the soup and in two minutes remove the cooked dish from the heat.
Recipe 3: Soup with buckwheat and mushrooms
A very simple dish that turns out 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 fresh green spinach.
Ingredients Required:
- Mushrooms 300 grams
- Water clean 3 liters
- Grech 150 grams
- Medium sized potatoes 2 pieces
- Onion bulb 1 piece of medium size
- Sunflower oil (for frying onions)
- Fresh Spinach
Preparation Method:
- Fill the pot with water and set it on fire.
- Rinse the mushrooms well under running water, then chop finely, dip in water.
- Remove the rind from the potato and also cut it into small cubes, add to the mushrooms, and salt the water. As soon as the water in the pot boils, make less fire and close the container with a lid.
- Dip the buckwheat in the pan.
- 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:
- Lightly salted red fish 300 grams
- Water clean 3 liters
- Buckwheat 150 grams
- Potatoes 2 pieces of medium size
- Medium sized onions 1 piece
- Carrot average 1 piece
- Sunflower oil for roasting
- Dill
- Salt
Preparation Method:
- Pour water into the pan and set it on fire.
- In the non-boiling water, add peeled and chopped small potatoes.
- As soon as the water starts to boil, put the sliced fish and buckwheat into the pan. Make less fire, salt, the field of what you need to close the pan with a lid.
- Cook the onion and carrot roast. 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 roasting to the soup.
- Dill should be washed and 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
- Grech 150 grams
- Medium-sized potato 2 pieces
- Onions 1 piece medium size
- Sunflower oil (for frying onions)
- Parsley, dill
- Salt
Preparation Method:
- Put water into a saucepan and set 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, place it to be fried in a frying pan, greased with oil.
- Remove the potatoes from the pan, mash them in a mash and bring them back with the fried onions.
- Wash the dill and cut it. Add to the soup with buckwheat in five minutes, after the onions are lowered there. After 2 minutes, remove the finished dish from the heat.
Buckwheat Soup - secrets and useful 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 buckwheat.
- Parsley in the soup with buckwheat will give an unusual flavor, spinach - a beautiful rich color.
- When the water in the pan boils, add a couple of leaves of dried laurel to the water, so the soup will become even more fragrant.
