Soups should be included in everyone's diet on an ongoing basis, especially for children and the elderly. Buckwheat soup has many cooking options, but the most popular is the classic recipe - simple, but proven over the years. It is cooked in chicken broth from any part of the chicken. The main thing is to choose meat on the bone so that you get a rich broth.
Buckwheat and chicken in the soup are complemented by vegetables, herbs and spices. The dish comes out nutritious and satisfying, while remaining dietary. Also, do not forget about its benefits, because buckwheat has a lot of useful properties.
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Ingredients:
Chicken - 300 gr.
Potatoes - 3 pcs.
Carrots - 1 pc.
Onions - 1 pc.
Buckwheat groats - 100 gr.
Vegetable oil - 2 tablespoons
Salt to taste
Greens - 30 gr.
Peppercorns - 3 pcs.
Bay leaf - 1 pc.
Purified water - 2 liters.
How to cook:
Prepare food.
Place a saucepan of a suitable size on the switched on burner, pour filtered water inside. Pour less initially than the specified amount to leave room for all food items.
Rinse the meat under running water, load into a saucepan, cook for about 20 minutes until soft. Salt the broth to taste, toss in the bay leaf and peppercorns.
Finely chop the onion with a knife, chop the carrots with a grater. Load the prepared vegetable mixture into a preheated oil frying pan for sautéing.
Saute over medium heat for about 5 minutes, stirring frequently with a spatula. The vegetables should be saturated with oil and soften, but not burn in any way. Next, transfer the contents of the pan to the pan.
Peel potatoes, wash, chop into medium cubes.
Load into a saucepan following the vegetable mixture.
When the chicken becomes softer, that is, it reaches the desired state, remove it from the broth, cool, separate the pulp from the bone. After cutting, return the meat to the soup.
Sort the buckwheat, sifting out possible debris. Rinse it thoroughly by draining the dirty water several times. Load the selected cereals into the broth 5 minutes after laying the potatoes.
Cook the soup until the potatoes and buckwheat are cooked, it will take 15-20 minutes. If necessary, pour in hot boiled water, independently adjusting the density you need.
Tighten the soup to your taste by adding salt and pepper. Rinse the greens, remove the thick branches, chop the leaves and throw them into the pan at the very end. Boil the dish for another 2 minutes, then remove from heat, let it brew.
Pour delicious buckwheat chicken soup into portioned deep bowls, serve.
Bon Appetit!
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