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Buckwheat soup with chicken - tasty and healthy

Thanks to the recipe from this article, you can take a fresh look at ordinary buckwheat chicken soup. You will learn how to weld it in an unconventional, but very interesting way, what to add for a more original taste and presentable appearance. Turn an already familiar set of ingredients for a banal dinner into the first dish, the taste of which you can really enjoy during a meal.

1 hour
105 kcal
8 servings
Easy to cook
9
Buckwheat soup with chicken - tasty and healthy

Kitchen appliances and utensils: pan at least 4 liters, knife, cutting board, frying pan, spoon, spatula.

Ingredients

Hen 800 g
Carrot 1 PC.
Celery stalk 1 PC.
Bow 2 pcs.
Water 3,5 l
Bay leaf 6 pcs
Allspice peas 6 peas
Clove 2-3 pcs.
Salt 2-3 tsp
Butter 50 g
Olive oil 20 ml
Garlic 6 cloves
A tomato 2 pcs.
Chilli 1 PC.
Buckwheat 120 g
Sour cream 30 g
Chicken Hearts 10 pieces.
Chicken fillet 1 PC.
Green onion 0.5 beam
Cilantro 0.5 beam
Sugar 1 tsp
Dill 0.5 beam

Step cooking

  1. First, cook the broth. We will use five chicken backs, you can take any other part of the chicken at your discretion. Pour meat with 3.5 liters of water, add 5-6 peas of allspice, 6 bay leaves, 2-3 cloves. We put on the fire, after boiling, cook for 20 minutes.
    put chicken backs in the pan, add pepper, bay leaf, salt and cook the broth.
  2. Then we wash 10 chicken hearts. If very large, cut in half.
    In this recipe we also use chicken hearts.
  3. We heat the pan, add a tablespoon of vegetable oil, send the hearts to be fried. You need to be careful here. If the hearts are pink, then they are obtained from young broilers, it will be enough for them to fry for several minutes. If the hearts are dark red, it means that they belonged to adult hens, then they need to be boiled for half an hour beforehand, and then fry.
    We send the hearts to be fried in a pan.
  4. After the hearts are browned, fill them with water.
    When the hearts turn red, add water to them.
  5. Boil separately buckwheat porridge in salted water, adhering to a proportion of 1: 2.5.
    Cook the buckwheat in a separate pan until cooked.
  6. We clean the onion, rinse, send to the broth after it boils. Remove the foam, make a small fire, continue to cook the broth.
    Add the onion to the broth.
  7. We wash the chicken fillet, cut into small cubes.
    Dice the chicken.
  8. Peel the carrots, cut off the tail and send to the broth. The rest of the carrots are cut into small cubes. You can grate if you wish.
    Cut the carrot into a small cube.
  9. Pour vegetable oil into the pan, let it heat, send the carrots to it.
    We send the carrots to fry in a pan.
  10. Then we wash the celery, send the base of the stem to the broth, finely chop the rest, send to the carrots.
    We cut the stem celery and send it to the pan to the carrot.
  11. At this time, peel the onion, rinse, cut into small cubes.
    Chop the onion into a small cube.
  12. We send to fry to vegetables. Fry until golden, remove from heat, frying is ready.
    Add onion to the roast too.
  13. Peel 6 cloves of garlic, rinse. We wash the chili pepper, cut into several parts. We wash the tomatoes, remove the stalk, cut into several parts.
    We prepare garlic, hot pepper, tomatoes.
  14. We send tomatoes, garlic, chili peppers to a blender, grind until smooth.
    grind the garlic with pepper and tomatoes, preparing a kind of adjika.
  15. Filter the broth, send the frying into it, let it boil.
    After filtering the broth, add vegetable frying to it.
  16. After a minute, add the chopped chicken, boil for 3 minutes.
    We send previously chopped chicken fillet to the broth.
  17. From the hearts and buckwheat, drain the moisture, send it to the broth.
    Add buckwheat and chicken hearts to an almost ready soup.
  18. Pour adjika here, salt to taste, a little sugar. Boil the soup, then turn off the heat, let it brew.
    Add adjika, salt and pepper to taste.
  19. Chop cilantro, dill and green onion finely.
    Grind fresh herbs.
  20. Pour the soup into portioned dishes, add sour cream and a little greens. Enjoy your meal!
    When serving, decorate buckwheat soup with chicken greens, add a spoonful of sour cream.

Video recipe

We offer you to see the principles of buckwheat soup. You may have noticed that the recipe is rather unusual. the soup is saturated, but very tasty. The video will show you the step-by-step recipe in more detail.

For many, this buckwheat soup has become not only a treat for the family, but also for guests. After all, the food is very rich, it will surely satisfy the desires of even the most fastidious gourmets.Write if you used this recipe? Do you like the dish?

Other Soup Recipes

Chicken stock soup with dumplings
Pea soup in a slow cooker
Pea Chicken Soup
Mushroom Cheese Soup
Turkey and Broccoli Meatball Soup

Enjoy your meal!
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