Buckwheat soup with chicken
Composition / ingredients
8
servings:
Step-by-step cooking
Step 1:
First prepare all the ingredients.
Step 2:
Peel the fillet and cut into small pieces.
Step 3:
We throw it into boiling salted water.
Step 4:
Chop potatoes into cubes. Add it to the fillet, after 15 minutes.
Step 5:
Fill the buckwheat with water.
Step 6:
And we wash it several times. Then add it to the pan when the potatoes are almost ready.
Step 7:
Then chop the onion.
Step 8:
Three carrots on a grater.
Step 9:
Put the onion in a preheated frying pan.
Step 10:
When the onion turns yellow, add carrots to it.
Step 11:
Fry for a minute and turn off the gas. The roast is ready.
Step 12:
Finely chop the greens.
Step 13:
And add the soup.
Step 14:
Cook for two minutes and add the roast. Cook for another 2-3 minutes and turn off the gas.
Step 15:
Buckwheat soup with chicken is ready! Enjoy your meal.
Caloric content of the products possible in the composition of the dish
- 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
- Bay leaf - 313 kcal/100g
- Dill greens - 38 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
