BUCKWHEAT SOUP

By   January 13, 2014

 

Buckwheat Soup (1 of 1)

Did you know that buckwheat is not wheat at all? It is used like a grain, but it is neither a cereal nor grass, it is a fruit seed. Buckwheat seeds are rich in starch, proteins, minerals like calcium, magnesium, iron, zinc, and antioxidants. Buckwheat helps maintain the health of the digestive and cardiovascular systems. It provides you a lot of energy.

Ingredients:

  • 12 cups hot water
  • 1 cup buckwheat, rinsed and drained
  • 3 medium potatoes, cut in 1 inch cubes
  • 1 large carrot, shredded
  • 1 small onion, diced
  • 2 cups chicken stock
  • 1 bay leaf
  • 1 1/2 tablespoon salt
  • fresh dill and/or parsley, finely chopped
  • 1 tablespoon butter

Buckwheat Soup (1 of 23)

In a large pot bring water and chicken stock to boil, add buckwheat and cook on medium heat for 5-7 minutes.

Buckwheat Soup (27 of 23)

Add potatoes, and bring to boil. Add salt, bay leaf, and let simmer. Meanwhile, preheat  large skillet. Melt butter, and saute onions for about 2 minutes until golden, then add carrots. Saute another 2 minutes. Add the mixture to the pot.

Buckwheat Soup (26 of 23)

Buckwheat Soup (31 of 23)

Cook for about 15 minutes until potatoes are tender, add fresh chopped herbs if you’d like, and the soup is ready.

Buckwheat Soup (33 of 23)

This soup can be prepared with meat, which would make it a main course. I prefer quick and easy version of it, such as this because it usually gets served to my kids between school lunch and dinner. All this brought to you by me, tested and approved by my little princess =) Enjoy!

Buckwheat Soup (45 of 23)

BUCKWHEAT SOUP

BUCKWHEAT SOUP

Ingredients

  • 12 cups hot water
  • 1 cup buckwheat, rinsed and drained
  • 3 medium potatoes, cut in 1 inch cubes
  • 1 large carrot, shredded
  • 1 small onion, diced
  • 2 cups chicken stock
  • 1 bay leaf
  • 1 1/2 tablespoon salt
  • fresh dill and/or parsley, finely chopped
  • 1 tablespoon butter

Instructions

  1. In a large pot bring water and chicken stock to boil, add buckwheat and cook on medium heat for 5-7 minutes.
  2. Add potatoes, and bring to boil. Add salt, bay leaf, and let simmer.
  3. Meanwhile, preheat large skillet. Melt butter, and saute onions for about 2 minutes until golden, then add carrots. Saute another 2 minutes. Add the mixture to the pot.
  4. Cook for about 15 minutes until potatoes are tender, add fresh chopped herbs if you'd like, and the soup is ready.
  5. This soup can be prepared with meat, which would make it a main course. I prefer quick and easy version of it, such as this because it usually gets served to my kids between school lunch and dinner.

13 Comments on “BUCKWHEAT SOUP

  1. Jenee Fortier

    I’ve never cooked with the whole buckwheat groats before, just the flour, so I’m curious, what sort of texture does it have when it’s cooked?

    1. VerasCooking.com Post author

      Buckwheat shouldn’t lose its shape when cooked. It expands in size a little, and becomes soft (not mushy) with some sort of nutty flavor. It is very good in soup, not as chewy.

  2. Pingback: BUCKWHEAT KASHA WITH BRAISED BEEF | Vera's Cooking

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