Buckwheat soups are another dish from childhood, with its appearance carrying a wave of pleasant nostalgia. You can betray the memories of a plate of buckwheat soup with chicken though today, by preparing the first dish for one of the recipes below.
How to cook chicken soup with buckwheat and egg?
Ingredients:
- chicken - 490 g;
- shallots - 55 g;
- garlic - 2 teeth;
- Provencal herbs (dried) - 1 teaspoon;
- tomato paste - 25 g;
- chicken broth - 2.2 liters;
- carrots - 650 g;
- potatoes - 210 g;
- buckwheat groats - 1/4 of a century;
- green peas - 1/4 of a century;
- eggs - 3 pcs.
Preparation
In a brazier or a thick-walled saucepan, heat a little oil and save onions with carrots and garlic pasted through the press. Add to the frying Provencal herbs, then pieces of chicken, and season with sea salt. When the meat grinds, mix the roast with tomato paste, add peas, potato cubes and pour all the chicken broth. If you do not have ready-made broth at hand, then chicken soup with buckwheat can be cooked and on plain water, during cooking it will be typed with the taste of vegetables and chicken. When the potatoes reach half-ready, pour buckwheat and cook it for about 6-7 minutes. In the finale, with constant stirring, pour eggs into the bubbling broth with a thin trickle. Cover the soup with a lid and leave to stand for a couple of minutes before serving.
Chicken soup with buckwheat can be made in a multivarquet, first frying vegetables and meat on "Baking", and after adding liquids switch to "Soup" for half an hour.
Chicken soup with mushrooms and buckwheat
Ingredients:
- olive oil - 25 ml;
- leek (white part) - 3 pieces;
- carrots - 75 g;
- champignons - 480 g;
- dry white wine - 120 ml;
- Dried thyme, sage - 1 teaspoon;
- buckwheat - 1 item;
- chicken broth - 2.2 liters.
Preparation
After heating a little oil in the brazier, use it to thin thin rings of leeks and grated carrots. When the vegetables grasp the blush, add to them a plate of champignons or any other improvised mushrooms. When all the moisture from the mushrooms evaporates, salt and season with dried herbs, and then pour the wine and also let it evaporate almost completely. Fill the mushroom broth with broth and pour buckwheat. When the broth comes to a boil, lower the heat to low and cook soup with buckwheat on chicken broth for 15 minutes. If desired, the dish can be added chopped chicken.