How to cook buckwheat soup without meat. Lean buckwheat soup, meat-free recipe

27.02.202127.05.2017

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Lean buckwheat soup can be included in the diet for people who are watching their figure or are overweight.

Required Ingredients

Buckwheat - 100 g,
Potatoes - 250 g
Carrots - 150 g
Onions - 100 g
Salt to taste
Ground black pepper to taste,
Bay leaf - 1 pc.,
Water - 1.5 l,
Sunflower oil - 2-3 tablespoons,
Greens to taste.

Stages of cooking buckwheat soup without meat

Peel the potatoes and rinse thoroughly in cold water. Cut into small cubes. Dip in a saucepan, pour water and put on fire. If you want to reduce the number of calories, use celery root instead of potatoes. Bring to a boil. Boil for 5 minutes over low heat.

Buckwheat is suitable fried and white, without roasting. Rinse the groats well so that the water becomes clear. Remove unrefined seeds. Add washed buckwheat to potatoes. Cook until buckwheat and potatoes are cooked through.

In the meantime, let's prepare the frying. To do this, peel the onion, rinse and cut into small pieces. Peel the carrots, rinse and grate on a coarse to medium grater. Pour the oil into a skillet and heat it up. Add prepared vegetables. Saute over low heat until the onions and carrots are soft.

When the potatoes and buckwheat are done, add the sauteed vegetables. Stir and cook for 5-10 minutes, after boiling.

At the end of cooking, salt the soup, season with ground pepper, add the bay leaf. Stir and taste. Boil for 1-2 minutes after boiling and turn off heat. Add your favorite chopped greens. Buckwheat soup is ready.

Enjoy your meal!

Cooking method:

Steamed buckwheat for five minutes (pour boiling water), drain the water. Pour buckwheat and potatoes cut into small cubes with water, put on the stove.

While the water is boiling, cut the liver into small cubes, mix with flour and fry. Chop the onion, grate the carrots and transfer to the liver, continuing to brown.

Put the fried vegetables and liver in boiling water with buckwheat and potatoes. Salt the liquid, add spices as desired (ground pepper, bay leaves) and cook until tender. Sprinkle the soup with herbs in a bowl.

Recipe 3: Buckwheat Soup with Mushrooms

It would seem that they are completely different products - buckwheat and mushrooms, but how interesting they are in the soup! It cooks quickly because ingredients do not require prolonged heat treatment. Dried, frozen, or fresh mushrooms can be used. Do not forget to soak dried (50-70g) for an hour. And the water in which they were soaked is also added to the pan for more flavor. Well, like any soup with mushrooms, it is best served with sour cream. The number of products is indicated for 2 liters of water.

Ingredients: 300 fresh mushrooms, 1 onion each, a carrot and a tomato (or a couple of tablespoons of tomato paste), two or three medium potatoes, ½ cup of buckwheat (a little more if you like a thicker soup), sour cream, herbs, vegetable oil, spices and, of course, salt.

Cooking method

Put the water to boil. In order not to waste time, it is worth looking into other products. Peel the vegetables, rinse the buckwheat. Cut the potatoes into strips or medium-sized slices. Chop the onion, coarsely grate the carrots. Cut the mushrooms into plates.

Heat oil in a skillet, fry onions, add mushrooms, continuing frying until they give juice. Next, carrots and tomatoes are placed in the pan in turn. Prepare the tomatoes beforehand - scald with boiling water, peel and chop. You can use tomato paste, or better quality tomato sauce or homemade preparations - mild adjika or grated tomatoes with pepper. Mix the mass in a frying pan and simmer-fry until the liquid evaporates.

So the water in the pot is boiling. We throw potatoes and buckwheat there, and after ten minutes fry with tomato and mushrooms. The soup, as expected, must be salted, add pepper and other spices (optional) and cook until tender. During this time, the potatoes and buckwheat will become completely soft, and the soup will reach the desired consistency in density. Then it is poured into plates and savoring the taste.

To make the buckwheat soup lighter and more transparent, add a whole peeled onion at the beginning of cooking, and remove it from the pan at the end of cooking.

To make the soup less fatty, carrots and onions can be added raw, without frying.

Both adults and children love this soup. Buckwheat soup is distinguished not only by the availability of ingredients. The recipe for buckwheat soup is very simple to prepare, even a novice housewife can handle it. And nevertheless, I haven't cooked it for a long time. And today I cooked a pot of soup and my family ate 2 bowls of this soup.

For some reason, I was never interested in how to cook buckwheat soup, when I was little, I did not eat first courses at all. But then somehow I went to visit a friend, and she was cooking lean buckwheat soup. He is without meat, poultry, even without mushrooms.

The best part is that products for this dish are almost always at home. And in Lent you cook it in vegetable oil. And if the vegetables are only slightly roasted in a pan, and not fried, you get a dietary buckwheat soup. On normal days, you can use butter. Then you will have a more satisfying first course. Now let's move on to how to cook buckwheat soup.

Ingredients:

2 tbsp buckwheat
2 liters of water
1 onion
1 carrot
2 potatoes
50 grams of vegetable or butter
black pepper
bay leaf

Preparation:

To start cooking buckwheat soup, put a saucepan with clean water on a small fire. Rinse buckwheat with cold water. To do this, either put the buckwheat in a sieve, or fill it with cold water 3-4 times. Buckwheat water should be clean.

Put the washed buckwheat in a saucepan with water. Bring the water to a boil and set the fire to a minimum. People often ask how much buckwheat is cooked in soup. Everything is quite simple - after boiling for 5-7 minutes and with vegetables for 5 minutes. Meanwhile, clean the vegetables. Finely chop the onion, carrots can be chopped, or you can grate. Peel and dice the potatoes. Add the potatoes to the buckwheat soup immediately.

Melt the butter in a frying pan, begin to fry the onions. When the onion starts to turn transparent, add the carrots. During the frying process, it may turn out that there is not enough butter. Add another piece of butter. And you can use vegetable oil instead of butter. Because this buckwheat soup without meat, you get lean buckwheat soup. Fry the onions and carrots over low heat for 5 minutes. If you want a dietary buckwheat soup - just tire the vegetables a little under the lid, you can generally use water if your diet does not even allow the use of vegetable oil.

Add carrots and onions to the buckwheat and potato soup. Salt the soup and pepper. Bring to a boil. We put the bay leaf. Cook for about 5 minutes more. Turn off the fire. Cover with a lid and let it brew. Serve with herbs.
This soup can be cooked in chicken or meat broth. But I cook exactly as described in the recipe. My family calls it "ax soup" because I cook it when there is very little time or did not have time to go to the market for meat. While I was writing the recipe for buckwheat soup, my daughter looked into the monitor and asked why I hadn’t cooked this delicious soup for a long time.

Enjoy your meal!

Step-by-step recipes for making delicious buckwheat soup without meat with vegetables, mushrooms, cheese

2018-07-14 Natalia Danchishak

Assessment
recipe

1898

Time
(min)

Servings
(people)

In 100 grams of finished dish

1 gr.

0 gr.

Carbohydrates

9 gr.

40 kcal.

Option 1. The classic recipe for buckwheat soup without meat

Buckwheat soup without meat is simple, tasty and satisfying. The dish is cooked in vegetable broth. Fresh vegetables are placed whole in a pot of water and cooked until tender. Then it is filtered and used to prepare the first courses.

Ingredients

half stack. buckwheat cereals;
spring water;
three potatoes;
50 ml of concentrated vegetable broth;
bulb;
small sweet peppers;
carrot;
75 g dried shallots;
garlic - two slices.

Step-by-step recipe for meatless buckwheat soup

Peel the potatoes. Wash it and cut into bars. Put in a saucepan. Rinse buckwheat groats, stirring, under running water. Send to potatoes. Pour in concentrated vegetable broth and spring water.

Put the dishes with the contents on the stove and turn on a small fire. Peel and peel vegetables. Free the pepper from the stalk and the core with seeds. Chop bell peppers, garlic, onions and carrots into strips.

Saute vegetables in hot oil until light golden brown. Put the frying in a saucepan with boiling contents. Cook for another two minutes. Season with pepper and salt. Remove from the stove, add finely chopped greens to the soup, cover with a lid and let it brew.

Be sure to sort the buckwheat to remove debris and damaged grains. Then the buckwheat must be thoroughly washed. The soup will be tastier if the cereal is calcined in a hot pan.

Option 2. A quick recipe for buckwheat soup without meat in a slow cooker

Soup in a slow cooker turns out rich and aromatic. The device allows the hostess to go about her business while the dish is being prepared. Alternatively, you can add the ingredients in the morning, start the delayed start program and enjoy a hot soup at lunchtime.

Ingredients

stack. buckwheat cereals;
25 g dried parsley;
onions and carrots - one root vegetable each;
20 ml of lean oil;
two potatoes;
one and a half liters of spring water;
two bay leaves.

How to quickly cook meatless buckwheat soup

Peel the skins of the onions and carrots. Wash the vegetables and chop finely.

Start the appliance in baking mode. Pour the vegetable oil into a saucepan, heat it well and lay out the carrots and onions. Fry, stirring regularly, for ten minutes.

Peel the skin off the potatoes. Rinse the vegetable under running water and chop into short sticks. Put it in the saucepan of the appliance, stir, close the lid and cook for another ten minutes.

Open the lid and season the contents with dried parsley, pepper or salt. Place the bay leaf. Pour in purified water or broth. Rinse the buckwheat thoroughly by placing it in a sieve. Switch the appliance to the "soup" mode. Include time for 60 minutes.

When roasting vegetables, be sure to open the lid from time to time and stir them so that the roast does not burn. Do not chop the potatoes too finely, otherwise it will fall apart in an hour and the soup will turn into porridge.

Option 3. Buckwheat soup without meat with vegetables

Buckwheat soup with vegetables turns out to be very tasty, incredibly healthy and low-calorie, which is important for those who monitor their weight and have to stick to a diet.

Ingredients

2 liters of 500 ml of purified water;
20 g parsley;
400 g potatoes;
ground red pepper;
30 ml sunflower oils;
three bay leaves;
80 g carrots;
130 g buckwheat groats;
130 g onions;
60 g sweet pepper;
90 g tomatoes.

How to cook

Place buckwheat groats in a sieve and rinse under running water, stirring with a spoon. Transfer the buckwheat to a saucepan, fill with purified water and put on the stove. Boil, reduce heat to low. Cook for seven minutes.

Peel the onion. Peel potatoes and carrots. Chop the onions finely. Grind the carrots on a grater. Cut potatoes into cups.

Put the potatoes in the broth with buckwheat and cook for ten minutes. Saute the onion and carrots in vegetable oil until soft. Transfer the stir-fry to the soup. Peel the sweet pepper from the core and stalk. Clean out the seeds. Wash the tomatoes, cut out the attachment points of the stalk. Chop the vegetables and add them to the saucepan. After ten minutes, remove from the stove, cover and leave for 15 minutes. Serve the soup, adding finely chopped herbs.

You can add absolutely any vegetables you like. This soup can be served during Lent. Also, the dish will appeal to vegetarians.

Option 4. Buckwheat soup without meat with mushrooms

The soup according to this recipe turns out to be thick and incredibly aromatic. The dish is suitable for fasting or fasting days. Thanks to the mushrooms, the soup will turn out to be hearty and tasty.

Ingredients

60 g buckwheat;
lean oil;
four potatoes;
two liters of filtered water;
bulb;
100 g of champignons;
carrot - one root vegetable.

Step by step recipe

Wash the peeled potatoes under running water and cut into pieces. Place the vegetable in a saucepan.

Place the buckwheat in a sieve and keep it under running water. Stir until the buckwheat is clean. Send to potatoes. Pour boiling water over everything and place on the stove. Cook for about five minutes.

Rinse the peeled onions and chop finely. Peel the carrots, wash and chop with a food processor or grater. Peel the mushrooms, wash and cut into thin slices. Saute vegetables and mushrooms in vegetable oil until lightly browned. Transfer the frying to the boiling soup and cook for another five minutes. Season with spices and salt. Remove from the stove and let it brew for 15 minutes.

Serve the soup with garlic croutons or croutons. Mushrooms can be any: champignons, forest or oyster mushrooms. You can use fresh, dried, pickled or frozen.

Option 5. Creamy buckwheat soup without meat

Vegetable soup with buckwheat is a hearty, healthy and very tasty dish. Processed cheese will add a pleasant creamy flavor to it. Nutmeg will further reveal the flavor.

Ingredients

70 g buckwheat groats;
50 g frozen green peas;
100 g broccoli;
a pinch of lemon black pepper and nutmeg;
carrot;
20 ml of vegetable oil;
bulb;
liter of broth;
a third of the zucchini;
clove of garlic;
150 g of processed cheese.

How to cook

Wash a third of the young zucchini and grate with large sections. Peel the carrots and chop the squash similarly. Peel the onion and chop.

Place the prepared vegetables in a heavy-bottomed saucepan. Pour in the oil. Fry lightly, stirring occasionally. Clean the teeth and chop finely.

Put the zucchini and garlic in a saucepan. Continue frying. Break the broccoli into small pieces. Place the cabbage in the pot along with the green peas. Roast buckwheat in a hot dry frying pan. Add cereals to vegetables. Season everything with spices. Put the processed cheese from the box here.

Pour the broth over the contents. Stir until cheese is spread. Place over medium heat, cover and simmer for 15 minutes until boiling.

Green peas and broccoli can be either fresh or frozen. You can cook the soup in purified water or meat broth. If you are using processed cheese in briquettes, grate it before adding it to the soup.

Meatless buckwheat soup is a simple first course that will especially appeal to those who like lean and light soups. Despite the fact that there is no meat in the dish, it turns out to be very tasty. This soup is perfect for children and the elderly. Try it!

To prepare meat-free buckwheat soup you will need:

potatoes - 3 pcs.;

buckwheat - 3 tbsp. l .;

vegetable oil - 2-3 tbsp. l .;

onion - 1 pc .;

carrots - 0.5 pcs.;

salt, spices, soup seasoning - to taste;

bay leaf - 1 pc .;

water - 2 liters;

Rinse the buckwheat and add to the pot with potatoes.

Pour buckwheat potatoes with water, put on fire. Bring everything to a boil, remove the foam, salt to taste. Cook potatoes with cereals for 25 minutes. Peel the onions and carrots, cut the onions into pieces, carrots into strips or thin cubes, fry in vegetable oil, stirring occasionally, until the vegetables are soft.

When the potatoes and buckwheat are cooked, add the onions and carrots to the pan. Also add spices and seasoning, bay leaf. Bring to a boil, then reduce the heat and simmer the soup for 5-7 minutes.

Delicious buckwheat soup, cooked without adding meat, pour into plates, sprinkle with chopped herbs and serve hot.

I suggest making buckwheat soup without meat. We will cook it in vegetable broth. It's good if you already have it ready, and if not, it's not a problem to cook it. Just boil vegetables: onions, celery, carrots, garlic, and the broth is ready.

And it will be great if you have dried shallots. It will give a special taste to the finished soup.

This soup can be cooked in fasting.

The recipe is given on a 2.5 liter pot.

To prepare buckwheat soup without meat, we will prepare the products according to the list.

Cut the potatoes into cubes, put them in a saucepan. We will also send washed buckwheat groats and concentrated broth there. Fill with water and cook until cooked potatoes and cereals.

I like buckwheat to be boiled. If this state of affairs does not suit you, first boil the potatoes until half cooked, and then add buckwheat.