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Miner's Buckwheat Soup

The perfect dish for a family meal — tasty and wholesome! This miner's buckwheat soup is a simple homemade dish that easily makes a full meal for the family. The lovely flavor of chicken broth is rounded out with vegetables and herbs, and since there are no spices in the recipe, you don't have to cook a separate dish for little kids.

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Miner's soup with buckwheat
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 30 % 3 g
Fats 30 % 3 g
Carbohydrates 40 % 4 g
52 kcal
GI: 50 / 50 / 0
  • Start the miner's soup with the broth. Rinse the chicken (any part works) under running water and put it in a pot. Cover with the water for the broth and bring it to a boil over high heat. As it nears a boil, watch closely and skim off all the foam with a spoon. Reduce the heat to its lowest and simmer the broth for 45 minutes — chicken is soft and tender, so that's enough time for it to cook through while the broth takes on all its flavor. While the meat cooks, prep the vegetables. Peel and rinse the potatoes, onion, and carrot. Cut the potatoes into sticks. Once the broth is ready, take out the meat and add the potatoes. Set the chicken aside on a plate to cool. Pick over the buckwheat to remove any debris and unhulled grains, then rinse it several times until it's completely clean and the water runs clear. When the potatoes have cooked for 7 minutes, add the buckwheat, stir, and keep simmering over low heat. Dice the peeled onion and grate the carrot on the coarse holes of a grater. Heat the vegetable oil in a skillet, add the vegetables, and sauté until done. Don't leave them in the pan once they're ready, or they'll lose their color and won't look as nice in the finished soup — add them to the pot right away. Keep cooking until the potatoes and buckwheat are done. Add the salt, simmer for another 2 minutes, and turn off the heat. Wash and dry the parsley, chop it finely, and add it once everything else is fully cooked — adding it too early and cooking it too long can make it mushy, bland, and faded. You can swap the parsley for other herbs (dill, green onion). Pull the cooked chicken off the bone, cut it into small pieces, and put some in each bowl. Ladle the soup over it and serve hot. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Category I chicken - 238  kcal/100g
  • Chicken of the II category - 159  kcal/100g
  • Chicken, flesh without skin - 241  kcal/100g
  • Chickens - 140  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Buckwheat (whole grain) - 335  kcal/100g
  • Dark buckwheat flour - 333  kcal/100g
  • Light buckwheat flour - 347  kcal/100g
  • Boiled buckwheat - 163  kcal/100g
  • Buckwheat - 313  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g

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