Buckwheat soup
This soup is very easy to prepare. Buckwheat is a healthy and relatively dietary product, which makes this soup even more enjoyable.
Constituents:
- chicken breast – 2 pieces .
- potatoes – 4 large tubers
- onion – 1 piece .
- carrots – 1 piece
- wheat groats – 0,5 tbsp.
- salt, pepper to taste
Cooking buckwheat soup:
Chicken breast washed, cut into portioned pieces, pour 3 liters of water and put to boil. Once the broth is boiling, skim off the foam that has formed. When the meat boils, put into the pot potatoes, peeled and cut into small cubes.
Onions and carrots should be peeled and finely chopped or grated and put into the pot with the potatoes. If desired, they can be fried until light browning in a frying pan in a small amount of vegetable or butter oil and put in the soup.
When the potatoes are almost ready, pour the washed buckwheat groats into the soup and cook until they are ready. After that salt and pepper the soup, add bay leaf and spices to taste. It is better to salt the soup after the buckwheat is boiled, because the groats, if cooked in salt, cook longer, and the skin remains hard.
After that, cook the soup for about 5 more minutes, then remove from the heat and let it infuse for about 10-15 minutes. When serving, add finely chopped parsley or dill greens.
Bon appetit!
