Greek soup without meat - with vegetables. Buckwheat soup without meat

Buckwheat soup without meat is simply a fresh herb, which is especially suitable for those who love songs and light soups. Regardless of the fact that there is no meat in the grass, it will come out even more delicious. This soup is wonderful for children and young people. Try it!

To prepare buckwheat soup without meat you will need:

potatoes - 3 pcs.;

buckwheat - 3 tbsp. l.;

Oliya Roslinna - 2-3 tbsp. l.;

cybul ripchasta - 1 pc.;

carrots - 0.5 pcs.;

salt, spices, seasoning for soup - for relish;

bay leaf - 1 pc.;

water - 2 liters;

Wash the buckwheat grains and add them to the saucepan with the potatoes.

Pour buckwheat water over the potatoes and put them on the fire. Bring everything to a boil, remove the pina, add salt for flavor. Boil potatoes s|iz| cereal 25 minutes|minutes|. Peel the zibula and carrots, cut the zibula into pieces, the carrots into strips or thin slices, brush with olive oil, stirring occasionally, until the vegetables are soft.

When the potatoes and buckwheat are ready, add the zibula and carrots to the pan. Also add spices and seasoning, bay leaf. Bring to a boil, then change the heat and cook the soup over low heat for 5-7 minutes.

A very tasty Greek soup, prepared without adding meat, pour into bowls, sprinkle with chopped herbs and serve hot to the table.

There are a lot of different types of recipes for buckwheat soups. Let's take a quick look The simplest recipe for buckwheat soup. Yogo can be cooked either in meat broth or in sweet broth.

Ingredients:

Meat broth(for bazhannyam) - 3 liters

Buckwheat cereal- 0.3 bottles

Kartoplya- 2-3 pieces

Morkva- 1 piece

Cybula ripchasta- 1 piece

Roslinne oil- 1 tbsp

Spices: salt, bay leaf, black pepper, for basil: curry, ginger, chasnik, greens.

How to prepare walnut soup?

1 . Boil the meat (pork, cowhide, chicken) if you want to prepare buckwheat soup with meat broth. When you are preparing soup, just put a pot of water on the fire.

2 . Peel the potatoes, cut them and put them in the boiling broth.

3 . Eat some Greek grains.

4 . Once you boil the potato broth, add the buckwheat. Change the fire to a minimum. So neither potatoes nor buckwheat can be boiled. Add spices.

5 . The meat that was lost during the preparation of the broth is divided into small pieces and added to the buckwheat soup.

6 . Prepare lubricant. Peel and trim the carrots and carrots. Coat with oil. There is no need to heavily lubricate the tsibul with carrots. Clean up from the stove, as the little one is starting to get drunk. Add lubricant to buckwheat soup. After 15-20 minutes (if the potatoes and buckwheat are ready) the soup can be taken from the stove.

Delicious buckwheat soup ready

Delicious!

Buckwheat soup recipe

Delicious and deliciously brown Buckwheat soup Having been familiar in Russian cuisine for a long time, it has come to take root and become the standard menu of every lady. It doesn’t take too many hours, it doesn’t require overseas ingredients, and the smut - you can be satisfied and come back several times for more. This herb can be highly addictive and necessary, so we have included a number of herb options in the treasure chest of recipes buckwheat soup

Recipe: Buckwheat soup with mushrooms

• Mushrooms, the most wide-ranging ones, depending on the fate of the pecheritsa – 10 pieces.
• Buckwheat - a little less than buckwheat.
• Tomati (tomato paste 1 tsp) - 1 large piece.
• Cibulina – 1 piece.
• Morkvina - 1 piece.
• Potatoes – 2-3 pieces, medium size.
• A tooth for the watchmaker.
• Season with salt and pepper, oregano and dry herbs.

In the first place, we pour lubricant into our Buckwheat soup at the great frying pan . We cut the tsibula finely and shake the clove of the chasnik. Let's grease everything in the frying pan until golden brown, first put the chasnik on the splint, then mix it with the tsibule. Then we cut the carrots into thin circles and then brush them with the carrots at the same time. If lubricated in buckwheat soup practically ready, skip, peel and cut the mushrooms into squares and also add them to the frying pan until the carrots, carrots and chasnik.

While all the vegetables are drying over low heat, sprinkle the tomato with sprinkling and remove the skin from it, trim and add to the lubricant (you can add tomato paste). Now we transfer everything into a saucepan; you can, in principle, sauté the vegetables in a saucepan immediately, as it’s easier. Cut the potatoes into squares, place them before the vegetables and add a little water and more. After 15-15 minutes, add the cereal and fill everything with water, plus seasonings. Cook the buckwheat until the buckwheat is ready, let it brew.

Recipe: Buckwheat soup with chicken

• Buckwheat is a bottle.
• Chicken meatballs, legs and fillets – 300 grams.
• Greens are a bunch.
• Cybula – 1 piece.
• Morkvina - 1 piece.
• Bay leaf, salt and pepper.
• Potatoes - 2-3 pieces.

Pochnemo gotuvati Buckwheat soup with broth. Wash the chicken, fill it with water and put it on the fire, remove the foam when it stops appearing, add salt, bay leaf and pepper. While the base is cooking, cut up the broccoli, carrots, and diced potatoes. Coat the tsibul with carrots, add to the prepared broth, then add the potatoes and cover with a lid.

Now fry about 10 grains of buckwheat in a frying pan and add it to the soup. We mix and put ours buckwheat soup to the outside fire. Chop the greens and add them if the soup is ready.

Recipe: Buckwheat soup in multivartsi

• Buckwheat - powsklyanka.
• Chicken fillet - 300 grams.
• Greens are a bunch.
• Sour cream – 2 spoons.
• Vershkova butter – 2 tablespoons.
• Cybula – 1 piece.
• Morkvina - 1 piece.
• Seasoning – salt, bay leaf, dry herbs.

Tsey buckwheat soup Incredibly simple, the fragments of the multicooker will do everything for you. Let's work without potatoes so that we can become lighter and lighter. Morkvin and tsibul, wash and clean, cut into cubes. We rinse the buckwheat under running water, and cut the trigger into the middle squares. We put everything into the slow cooker at once and add seasoning and water. To prepare the food, we use the extinguishing mode - 1-1.5 years. For example, add shredded greens and sour cream.

Recipe: Buckwheat soup with meatballs

For the soup:

• Buckwheat - powsklyanka.
• Potatoes – 2 pieces, medium size.
• Cibulina – 1 piece.
• Celery stem - up to 100 grams.
• Morkvina - 1 piece.
• Spices and strength.
• Oliya olive or roslinna.
• Vershkov oil.
• The green crop is a puff.

For Greek meatballs we need soup:

• Chicken fillet or already prepared minced meat – 300 g.
• Eggs – 2 pieces.
• Pepper and salt.
• Manna cereal – 30 g.

When we first prepare the mixture for the meatballs, the scraps of manzi need a little over an hour to swell and create a mass of fluff. Take the chicken and its details in a blender or minced meat, put the minced meat in a bowl, beat in the egg, then add salt and pepper. Now add the semolina and mix the minced meat well, adding about 15 pounds.

Now robitimemo Buckwheat soup. Tsibulina and carrots, potatoes, peeling and pomiemo. Grate the carrots, cut the cibul into small cubes, and cut the potatoes into small squares. Selera will be destroyed and cut down to pieces. Take a saucepan, pour in the olive oil you use for vikorystvo, add top oil, let it warm up. There we let in the cibul and carrots, simmer the vegetables over low heat, stirring occasionally, for about 15 minutes. If they burn, add a little olive oil or plain water. Now we put in celery, and after 10 khvilins we add potatoes, put out the masa and put out another 15 khvilins.

Pour water into a saucepan, stir the vegetables and stir in the mashed buckwheat. І Buvay buckwheat soup languish in the open fire under the crust, we make meatballs from the minced meat prepared in advance: wet your hands with cold water so that the meatballs do not stick to your fingers. We roll the minced meat into a bag and place it on the table or board. Add the meatballs to the buckwheat soup, one cutlet at a time, stirring carefully so that the minced meat does not fall apart.

Salt the soup and add all the necessary seasonings. The cutlets require about 15 quilins to thoroughly cook. Pour 20 pieces of bread under the crust to let it sit. When serving, add chopped greens and sour cream to the plate.

Buckwheat is a very rich product. Most often we enjoy it as a side dish, forgetting that this tasty grain can become the basis for a sieve soup. Making Greek soup without meat is simpler, and this recipe is very relevant for the period of Lent. The set of ingredients is entirely traditional, and the taste of the buckwheat soup will delight you with its novelty. The recipe below does not have cibul, but you can go without a doubt and coat it in a frying pan with carrots at the same time. Well, as for the soup, during Lent you can indulge in this and buckwheat porridge with vegetables.

Ingredients:

• buckwheat – 1 bottle;
• medium size potatoes – 2-3 pcs.;
• carrots (small) – 2 pcs.;
• Oliya sonyashnikova (or olive) – 30 ml;
• chasnik – 1 clove;
• bay leaf – 1 pc.;
• salt, chalked pepper - relish;
• fresh or dried greens.

Pokrovsky recipe for sweet buckwheat soup without meat

The preparation of any herb begins with a suitable ingredient. Meat soups usually start with boiled meat broth, and then add other ingredients. Since our current soup is a bittersweet one, so as not to contain the fats and proteins of the cooked food (then to contain a lot of other tasty and nutty ingredients), then we will skip this part and immediately move on to point number two. Of course, drink water (2 l) and put it on fire. Already at this stage you can add a bay leaf to the water.

Carrots, like potatoes, are present in all first herbs (with a rare wine), so clean them, wash them and grate them coarsely. Grease it in a frying pan with a small amount of olive oil added, then add it to the soup along with the oil that has been greased. This culinary trick allows you to add a yellow color to the vegetable broth, so the soup looks more appetizing.

We rinse the buckwheat in water once or twice and let it sit for a long time.

We pour kalamut water. Add the pureed buckwheat to the soup and cook the herbs until tender.

The chasnik clove is passed through a chasnik press and the soup is filled with it. Also add salt and pepper to taste.

Before finishing the cooking (about a couple of minutes before the heat comes to a boil), season the soup with herbs and serve hot to the table.

The recipe for buckwheat soup will be of benefit to everyone who follows the diet of their household and cooks delicious and cinnamon peppers. The rich soup will last a long time, but it is important to be gentle on the waist, especially if you prepare a lighter version. We present a variety of soups made from buckwheat.

Buckwheat soup is a respected national country in Ukraine and Belarus - it has been prepared there for a long time, and boiled on the bones of pork, veal, and chicken. In Byelorussia, it was often called bleached grass - milk was added to it. The soup can be easily digested, so boil the herb in gardens, medicine stations, and other food sources, which helps to restore strength.

To prepare we need:

• Cucumber brush (veal brisket, chicken soup set) – 300 g;
• carrots – 1 pc.;
• tsibulya – 1 pc.;
• Roslinna oliya – 50 ml;
• buckwheat – 200 g;
• potatoes – 3 pcs.;
• chasnik - clove;
• bay leaf, salt, pepper for relish.

For the cob, boil the broth. Add the grated buckwheat and cook over low heat until it becomes soft (about 10 pieces). I regularly chop potatoes into cubes. In a frying pan, grease the grated carrots, cibul, cut into cubes. Add potatoes to the broth with buckwheat and re-fry. Cook the potatoes until soft.

When the soup is ready, add a bay leaf, spices, and add a clove to the chasnik. Served with pieces of meat, sprinkled with fresh herbs - dill or parsley. The soup is very tasty with either bread, and you can serve it until the next dumpling with chasnik or croutons coated with grated cheese.

At the multivarts

The soup from the multicooker has a milky taste that reminds you of the herbs from the Russian oven. Cooking buckwheat soup is very simple: just put all the ingredients in a multi-bowl, add water or broth, turn on the soup and wait for the readiness signal.

At the last moment, when the herb is ready, add spices and bay leaf. For aroma, you can combine a fresh teapot and a large bunch of greens. The proportions of the product are the same as in the classic version.

How to cook with a chicken?

Buckwheat soup with chicken comes out especially brown if you take the carcass of your poultry and boil it until soft. You can also cook it on chicken stegents or stegents - with such meat the result will be lower.

Ready to cook, following instructions:

1. Boil the chicken meat until soft.
2. Removed from the pan, cooled, and separated into fibers.
3. The broth contains cereal.
4. When the buckwheat is ready, add some extra frying: carrots, zibula, tomato paste.
5. Place potato bulbs, cut into cubes.
6. Bring the potatoes to readiness.

The soup is seasoned with dry parsley and bay leaf. Served with black bread and salad with fresh cabbage, carrots and greens.

For pork

People, singly, appreciate the soup, the brew with pork. For cooking, you can take any part of the carcass, or better yet, freeze a large piece of neck: there is a lot of bottom and it’s ready to be shredded.

1. The meat is cut into pieces and coated in a dry frying pan.
2. Fill with cold water.
3. Let's drink buckwheat.
4. We cook cereal and meat in one hour.
5. Add potatoes, fried cibul, carrots.
6. Cook until the vegetables are ready.
7. Pour into plates, sprinkle with fresh parsley.

Serve best with fresh black bread or hourly donuts.

The soup will be even richer if you put semolina dumplings in it.

From Yalovichina

Yalovichina and buckwheat are perfect to eat, and the flavors complement each other even harmoniously. The yushka made from grains and yowl meat is tasty and delicious, and it’s better to cook the fillet rather than the brushes: the grass comes out light and cinnamon-like.

We prepare everything in steps:

1. Yalovichin is cut into pieces of 5 div.
2. Let's cook by the water.
3. Remove with a slotted spoon and cool.
4. Add buckwheat to the broth.
5. Cook until soft.
6. Dodamo cubed potatoes, frying carrots.
7. Cook over low heat until done.
8. Have ready soup viklademo yalovichina.
9. Stir.
10. For example, add bay leaf and spices.

The soup is served in portions, accompanied by a salad of fresh vegetables. It’s really delicious to eat with sour cream and horseradish, which can be spread directly on the bread.

Diet recipe

Buckwheat soup will become a wonderful dietary option if you prepare a variation with celery and tomatoes. To prepare the varto, add the stem or root of celery, a can of tomatoes in the juice, a large bunch of parsley and some sprinkles. We cook everything in water, on the lowest heat, cooking it lower.

1. I boil water (3 liters) and add buckwheat.
2. Add grated celery root or stems, cut into thin rings.
3. Put in tomatoes, carrots, tsibula - you can’t grease them.
4. Cook until the vegetables are soft.
5. Seasoned with hops-suneli.
6. Serve with fresh herbs.

Be careful with celery: the spice is spicy and not for everyone; This vegetable is simply irreplaceable during a child’s diet, and it also improves metabolism.

How to cook with mushrooms?

The buckwheat-mushroom soup comes out even more fragrant, as dried white mushrooms are mixed. Yogurt can be boiled in water: the wine will still come out very juicy and juicy.

Getting ready is simple:

1. Dry mushrooms will get wet.
2. Cut into thin slices.
3. When boiling water, add buckwheat and mushrooms overnight.
4. Boil 10 khvylins on low heat.
5. Add the potato bulbs all the way.
6. Add carrots and cibul, coated with olive oil.
7. Cook the potatoes until soft.
8. Season everything with spices and bay leaves.

Serve the soup after first adding the boiled potatoes. Gently sizzle the greens, add a spoonful of sour cream and slices of fresh white bread.

Ideal seasoning for mushroom soup: mixed peppers and dried parsley.

Sirny buckwheat soup

Today’s variation of “bleached herb” is available by adding melted cheese to the soup. For this you need a savory syrah, like Hochland, or not a syur product. All you have to do is put a bunch of cubes of syrah into the prepared soup, let the dates melt, and carefully stir the herbs with a spoon.

Adding a bay leaf to this herb is not a good idea: the wine imparts a bitterness that is unnecessary in this season, which makes it difficult to enjoy the top, bottom soup. And be careful with the salt: the melted cheese is already salty, so add salt to the soup at the very end.

With sausages

The buckwheat soup is unforgettable if you add it to the sausage. The product must be acidic and, most importantly, in natural olonse. Strava is preparing our kind, the last hour of preparation does not exceed 30 minutes.

Everything is simple: add 200 g of cereal to boiling water and cook until soft. Let's add some potatoes. On the edge of a frying pan, coat smoked sausages, tomato paste, chasnik, and spices. Once the potatoes have become soft, add sausages, stir the soup and simmer for 5 pieces of bread. Vimikamo, add bay leaf. The soup is very aromatic, rich, bubbly and ideal for a winter evening.

There are many different ways you can prepare sieve buckwheat soup. There you add smoked meats, pickles, and cook turkey and turkey. The soup can be made thicker, and then there will be a variation between the first and the other, a variety of thick soup - which is what people love.

Everyone knows about the brown power of buckwheat, but they still sound like a side dish. And this time there is a very tasty and original buckwheat soup without meat, a recipe that we love today.

Recipe for buckwheat soup without meat

Perhaps, because at the hour of boiling the soup into the saucepan, the first one eats away what is left to cook - call the meat and the bones. In our opinion, the recipe for buckwheat soup without meat conveys neither this nor that, so we omit this point.

• Pour a couple of liters of water into the saucepan, put it on the boil and add a bay leaf.
• Let's move on to the potatoes. Clean it well, cut it into cubes and put it in the broth.
• Now - carrots. It’s better to grate it with a large grater and lightly brush it with olive oil, and then put it in a saucepan with potatoes. It’s a lot, realizing the buckwheat soup, to think that it’s possible to get a frown that looks bad, but that’s far from the case. If you search on the Internet for Greek soup without meat, recipe with photo, then you will notice that the soup looks bright and luscious - just like the bright carrot color. So you don’t have to skimp on carrots.
• Add the main ingredient to Greek soup without meat - buckwheat. For the recipe for buckwheat soup without meat, we need good buckwheat kernels. We carefully rinse it, add hot water and then add it to our soup.

1. Just before the end of the cooking process, you can add a couple of cloves of the desired chasnik.
2. Before serving, decorate the soup with chopped herbs.
3. And adding a special piquancy to the meatless buckwheat soup is homemade black bread croutons, which are used to sizzle the prepared herb.

Few people think about the fact that such soups are present in the diet regularly. The stench is life-giving, easily absorbed, contains a large number of different microelements and properly organizes the very neglected herbal system.

This is why such soups are for children, adults, elderly people, and those who are losing important intellectual and physical work. Well, for dear ladies there is a bonus - this soup miraculously reduces weight loss.

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