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Soup with buckwheat is the taste of childhood! Fragrant, rich, incomparable buckwheat soup according to our family recipe

In my childhood, buckwheat soup was prepared quite often. He was always so appetizing and fragrant that he caused an unbridled appetite while still gurgling in the pan! I really liked the smell of roasted buckwheat. They cooked soup with buckwheat and chicken, beef and any other meat, even lean.

Buckwheat Soup Ingredients (for about 16 servings):

Beef on the bone - 400 g (2-3 ribs)
500 g (4-5 pcs)
Leek - 1 pc.
Carrots - 150 g (1 pc)
Sweet pepper - 180 g (1 pc)
Buckwheat - 100 g (0.5 cup)
Vegetable oil - 3 tbsp.
Greens - to taste
Salt, spices - to taste

For the broth:

Onion - 1 pc.
Carrot - 1 piece
Garlic - 3-4 cloves
Greens or green stalks - 1 bunch
Bay leaf - 2-3 pieces

The quantity of products is indicated for a 4 liter pot.

If you want to cook buckwheat soup with chicken, then it is better to take chicken legs for soup, removing the skin from them. You can also add celery root, parsley, black peppercorns and any other spices that you like to the broth.

It is better to take multi-colored pepper for soup, half of each color, and it is advisable not to replace leeks with onions. This is my little secret: bright juicy vegetables turn an ordinary everyday soup into an interesting dish.

Advice

If you bought buckwheat not fried, but light and without a fragrant smell, roast it a little in a dry frying pan.

Buckwheat soup - recipe with step by step photos

Now I’m telling you how to cook buckwheat soup according to my recipe.

Pour the meat with cold water, put on the stove and bring to a boil.

When the water boils, foam appears. We remove the fire to a minimum, remove the foam, cover with a lid and cook for 15-20 minutes over low heat.

Drain the water, pour clean water, add peeled vegetables, spices and bring to a boil.

Cook the broth over low heat under the lid for about 2 hours, if the soup is on beef. If you cook buckwheat soup on chicken - 40-60 minutes is enough.

While the broth is cooking, let's take care of the rest of the products. We clean and cut the vegetables: potatoes - into cubes, carrots and peppers - into small cubes, chop the onion, wash the buckwheat.

Put onions, carrots and peppers in a saucepan and lightly fry in vegetable oil.

It is important to fry the vegetables only lightly so that they acquire a delicious smell, but not fry too much.

When the broth is cooked (check the readiness of the meat), we take out the meat and leave to cool. We take out the vegetables from the broth and throw them away, but you can finely chop the carrots and return the soup - if desired.

We put potatoes in the broth and cook until half cooked: 7-12 minutes - depending on the type of potato.