Buckwheat soup with chicken and vegetables
4 servings
40 minutes
Buckwheat soup with chicken and vegetables is a heartwarming dish of Russian cuisine that combines simplicity and nutrition. Buckwheat, known for its health benefits, gives the soup a rich flavor and makes it filling, while chicken breast adds lightness and tenderness. Onion, carrot, potato, and tomatoes add fresh and sweet notes, creating a harmony of flavors. This soup warms you in cold weather and restores strength after a long day. It is often made at home with recipes passed down through generations. Aromatic and nutritious, it is perfect for family dinners as well as for therapeutic diets. Such soup is easily digestible, supports immunity and energizes you. Buckwheat soup is a tradition of care and the taste of childhood.
1
Boil the chicken breast. While it is boiling, rinse the buckwheat well. Sauté chopped onion and julienned carrot in a pan. Cut the potatoes into strips like the carrots.
- Chicken breast: 500 g
- Buckwheat groats: 1 glass
- White onion: 2 heads
- Carrot: 3 pieces
- Potato: 4 pieces
2
Add buckwheat to chicken broth and cook for about 15 minutes until semi-cooked, then add the sautéed vegetables, and after 10 minutes, add potatoes and chopped tomatoes. Once the potatoes are ready, the soup can be eaten.
- Buckwheat groats: 1 glass
- White onion: 2 heads
- Carrot: 3 pieces
- Potato: 4 pieces
- Tomatoes: 5 piece
- Water: 2 l
- Vegetable oil: 2 tablespoons
