Description
Easy to prepare, very delicious buckwheat soup with chicken broth. With minimum products you'll have a great first lunch.
Ingredients
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Chicken
400 g
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Garlic
2 tooth
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Allspice
4 piece
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Bay leaf
1 piece
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Water
2 l
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Buckwheat
0.5 cup
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Red onion
1 piece
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Carrots
1 piece
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Potatoes
3 piece
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Sunflower oil
2 Tbsp
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Greens
0.5 coup
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Broth
1.7 ml
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Spices
1 tsp
Cooking
If you cook the broth in advance, then the cooking time of the soup will be reduced to 20-30 minutes. Cook the broth. For the broth I take all the leftovers (back) after cutting chicken. Boil, Bay 2 l of water. When the water starts to boil, remove the foam. Add the broth, garlic, allspice and in the end the Bay leaf. The broth is cooked for about 30 minutes. Filter the broth and begin to cook the soup. Prepare food.
Bring strained broth to a boil and put the potatoes, cut into small dice. Cook it for 3-5 minutes and pour buckwheat.
Until cooked buckwheat with potatoes, let it cook gently for vegetables:carrots and onions. Onion cut finely, half the carrots rubbed on a small grater, and half of the sliced potatoes, cube.
In a sauté pan, poured oil and put onion. from the minute he got a bit roasted.
Put the carrots, reduce the fire to a minimum and potamilla until tender. It is about 10 minutes.
Chicken meat apart from the bones into pieces and posted to the vegetable filling.
Mixed, held it in fire for a few more minutes and sent in a pot, where buckwheat is already cooked.
Salt soup to taste, added 1 teaspoon of spices for chicken. Spices put not required, it is possible to miss. Brought to boiling soup.
Put finely chopped greens, cooks for another 2-3 minutes and removed from heat. Greens buckwheat soup will not spoil, you can put generous!
Soup for dinner is ready!
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