Main Page
Children's recipes
Buckwheat soup with chicken

Buckwheat soup with chicken

A nourishing, hearty, wholesome buckwheat soup. This soup shows up regularly in a lot of households as an everyday first course. For a lighter version, make it with chicken breast; for a richer one, use meat on the bone.

Julia M.

Recipe author

Composition / ingredients

Servings:

Chicken

200

Water

1.5

Potatoes

Buckwheat

Onion

Carrots

Vegetable oil

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 2 g

Fats 33 % 3 g

Carbohydrates 44 % 4 g

50 kcal

GI: 75 / 25 / 0

Cooking method

Step 1:

To make the soup, gather all the ingredients. You can use any part of the chicken. Peel the onion, potatoes, and carrot and rinse them under running water.
Step 2:

Cover the chicken with cold water, bring to a boil, and cook for 30 minutes. As it comes to a boil, foam will form — skim it off and discard it. Then lift the chicken out, separate the meat from the bones (cut it up a bit if needed), and return it to the strained broth. Bring everything back to a boil.
Step 3:

Cut the peeled potatoes into small pieces. Rinse the buckwheat well several times, then drain it completely. The potatoes make the soup more filling.
Step 4:

Add the cut potatoes and the buckwheat to the pot with the chicken. Bring to a boil and let it cook for about 10 minutes.
Step 5:

Meanwhile, grate the carrot on the medium or fine side of a grater. Finely chop the onion.
Step 6:

To make the soup saute, heat a small skillet until hot and pour in a little vegetable oil. Add the chopped onion and carrot and fry them together for 3-4 minutes over medium heat. Stir now and then so they don't scorch — burnt vegetables would spoil the whole soup.
Step 7:

Add the saute to the soup pot. Season with a little salt and spices to taste. If you like, stir in some chopped fresh herbs. Simmer another 2-3 minutes and take it off the heat.
Step 8:

Ladle the finished soup into bowls and serve. Enjoy!

I never add bay leaf to chicken soup — it completely overpowers the main chicken flavor. And when there's buckwheat in the soup, it brings its own distinctive aroma. Try buckwheat soup once and you'll want to make it again and again. Cook with pleasure!