Buckwheat soup with chicken broth
4 servings
60 minutes
Buckwheat soup in chicken broth is a cozy and warming dish deeply rooted in Russian culinary traditions. Its history is linked to simple yet nourishing village food, where buckwheat and chicken broth formed the basis of the diet. The delicate aroma of chicken broth combines with the earthy taste of buckwheat groats, creating a harmony of flavors. Onion and carrot add a light sweetness, while fresh parsley gives the dish freshness and brightness. This soup is not only tasty but also healthy—buckwheat is rich in vitamins and minerals, and chicken broth has restorative properties. Serving it with sour cream makes it even richer and more tender. An ideal dish for cold days that can fill you with warmth and comfort.
1
Boil the broth. Pour chicken drumsticks with 2 liters of cold water. Place on medium heat, bring to a boil and skim off the foam.
- Chicken drumstick: 4 pieces
- Buckwheat groats: 100 g
2
Then add a whole onion without the skin.
- Onion: 1 head
3
Cook on low heat for another 20 minutes, then remove the onion.
4
Grate the carrot on a coarse grater and add it to the broth. Cook for another 10 minutes.
- Carrot: 1 piece
5
Add buckwheat to the soup, season with salt and pepper, and cook for another 5 minutes.
- Buckwheat groats: 100 g
- Sour cream: to taste
6
Remove from heat and let it steep for another 15 or 20 minutes.
7
Serve with fresh parsley, for gourmets a version with a spoon of sour cream.
- Parsley: 1 bunch
- Sour cream: to taste