When it gets cool outside the window, there is no longer the sultry summer heat, aromatic and rich hot soups are asking for on the tables. Today I suggest you cook a delicious and simple soup with buckwheat and potatoes. We will take chicken broth as a basis, but you can also use other types of meat. Buckwheat is great for a hot first course, it makes it incredibly flavorful and nutritious.
Serve chicken soup well with sour cream and a slice of bread, you can add a little greens, onions or a clove or two of garlic. Well, everything is very simple and pretty fast, so I propose to get down to business.
Ingredients:
Water - 2 l
Chicken fillet - 300 g
Potatoes - 2 pcs.
Carrots - 1 pc.
Bulb onions - 1 pc.
Fresh dill - 4 branches
Buckwheat - 60 g
Salt, pepper - to taste
Vegetable oil - 1 tbsp.
Cooking process:
1. Prepare all the necessary foods according to the list. Instead of fillet, you can take any other part of the chicken - drumstick, wings, etc. Immediately put a pot of water on the fire, bring to a boil and add the meat. Cook the broth for half an hour.
2. Peel potato tubers, wash and dry. Cut into large cubes.
3. Peel the onion and rinse. Chop into small cubes.
4. Next, prepare the carrots - peel and wash, dry. Use a medium grater to turn it into shavings.
5. Then heat a spoonful of vegetable oil in a pan, transfer the carrots and onions. Fry vegetables for a few minutes, make sure that they do not dry out.
6. After half an hour of cooking the broth, add potatoes and vegetables to the pan. Boil the soup for 15-20 minutes, season with salt and pepper in the process.
7. Then lay the buckwheat and cook for another 10 minutes.
8. Cut the meat into pieces and return to the saucepan.
9. Insist the soup for another 10-15 minutes, toss in a handful of chopped dill and serve.
Bon Appetit!
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