Buckwheat soup with chicken
8 servings
60 minutes
Buckwheat soup with chicken is a cozy and nutritious dish familiar to everyone since childhood. Its roots trace back to traditional European cuisine, where buckwheat is valued for its benefits and rich flavor. Light yet hearty, it is perfect for the lunch table on cold days. Tender chicken breast fills the soup with protein, while buckwheat adds softness and a nutty note. Carrots and potatoes make the taste even more harmonious, while beans in tomato sauce add a slight tang and richness. This dish requires no complex ingredients, but its simplicity makes it versatile—suitable for everyday meals as well as caring home lunches. Each spoonful offers comfort and a warming sense of home coziness.
1
Cut the chicken breast into pieces. Pour in 1.5 liters of water. Place on the heat. Boil for 15 minutes after boiling.
- Chicken breast: 500 g
- Water: 1.5 l
2
While the chicken is boiling, chop the carrot and potato into medium-sized cubes. Fry the carrot. Rinse and fry the buckwheat.
- Carrot: 2 g
- Potato: 3 pieces
- Buckwheat groats: 0.5 glass
3
When the chicken is cooked, add buckwheat and carrots, cook for about 10 minutes until semi-cooked, then add potatoes and a can of beans in tomato sauce. Cook for 15-20 minutes until the potatoes are ready.
- Buckwheat groats: 0.5 glass
- Carrot: 2 g
- Potato: 3 pieces
- Baked beans in tomato sauce: 400 g
