Buckwheat is one of the most healthy foods for human health. A huge amount of trace elements, vitamins and proteins makes buckwheat dishes nutritious and very tasty. From buckwheat you can cook great first courses, chic side dishes and even desserts. And buckwheat soup is a special place on the menu of many people.
Buckwheat nutrition is second only to legumes; buckwheat can successfully replace meat in the human diet. Therefore, buckwheat soup is so useful , its recipe does not necessarily imply the use of meat broth, you can cook it on the water.
Use buckwheat soup to diversify your diet should be more frequent - regular use of buckwheat has a positive effect on metabolic processes, blood circulation and stabilizes the work of the heart. The recipe does not contain specific ingredients, it is quite simple, and the preparation itself does not take much time. Even those who do not favor this cereal eat buckwheat soup with pleasure.
If you plan to cook soup with meat, you need to cook the broth, any meat is suitable - beef, lamb, poultry. It is advisable to take meat on the bone, the broth turns out delicious and rich. The broth is cooked until the meat is ready - from 0.5 to 1.5 hours, depending on the type of meat.
In a buckwheat soup, the recipe requires adding frying - so carrots are usually triturated with a larger grater, finely chopped onions, after which they are fried in vegetable oil until a golden onion is formed. Passivation is not necessary for a long time - 5-6 minutes are enough.
When the broth is ready, potatoes are added - the same amount as meat. It is advisable to cut potatoes not in circles, but in cubes. Allow the broth to boil.
While the broth with potatoes begins to boil, you can sort and bake the buckwheat in a dry frying pan - this will make the groats more flavorful. Cereals should be half as much as potatoes twice.
After boiling the broth, pour the prepared buckwheat and cook for no more than 10 minutes on low heat. When the buckwheat is almost cooked, add the frying, and then cook for several minutes until fully cooked. The recipe recommends salt and add spices to buckwheat soup at the very end of cooking. As seasonings, you can use ready-made seasonings for soups or add individually your favorite ingredients. Add bay leaf carefully - in the company of buckwheat a large number of parsley can make the soup bitterness.
You can not use meat, but cook on the water. Then the frying is done not in sunflower oil, but in lard - otherwise it’s the same buckwheat soup, the recipe remains the same. Fried bacon soup is common in the southern regions of Russia, Ukraine and Belarus.
After the soup is ready, you can squeeze a few cloves of garlic into the pan - both the flavor is fabulous and the health benefits. You can add greens to the soup - someone adds directly to the pot, someone - only to the plates with the soup. Lovers even put tomato paste.
In general, buckwheat soup is prepared and served almost everywhere the same. But how to cook buckwheat soup and what else can be added depends on the traditions of folk cuisine in each region.
Buckwheat is very similar to pearl soup, the recipe is almost the same, except for one - pearl barley must be soaked for 15-20 minutes. Barley is preparing a little longer. The most popular soup that uses pearl barley is pickle.
One of the popular recipes for buckwheat soup in Europe is buckwheat soup with mushrooms. The difference from the above is mushrooms and olive oil instead of vegetable. And the mushrooms are fried along with onions and carrots during the cooking process.
Buckwheat soup is a fairly neutral dish - it can be offered with any second courses. There are no known contraindications for buckwheat and soup from it.