Sweet Greek soup, recipe without meat. buckwheat soup without meat recipe

Method of preparation:

Steam the buckwheat grains in five khvilins (fill with dill), add water to the boil. Add buckwheat and cut into small potato cubes with water and place on the stove.

While the water is boiling, cut the liver into small cubes and stir thoroughly. flour|boroshny| and lubricate. Crush the zibula, grate the carrots and place in the oven, and then continue to sauté.

Grease the vegetables and liver, place in boiling water until the buckwheat and potatoes are cooked. Season with salt, add spices for the eggplants (chalked pepper, bay leaves) and cook until tender. Soup at the plate, sprinkle some greens.

Recipe 3: Buckwheat soup with mushrooms

It would seem like there were all sorts of different products - buckwheat and mushrooms, but the stink of it would be eaten in the soup! The wine needs to be cooked quickly, because... The ingredients do not require extensive heat treatment. You can choose dried, frozen or fresh mushrooms. Dried fruit (50-70g) don’t forget to soak for a year. And the water in which the stench was felt is also added to the pan for a greater aroma. Well, whatever mushroom soup it is, it’s best served with sour cream. The quantity of products is indicated for 2 liters of water.

warehouses: 300 fresh mushrooms, 1 cibulin each, carrots and tomatoes (or a couple of spoons of tomato paste), two or three medium potatoes, ½ bottle of buckwheat (maybe a few more, if you like your soup thicker), sour cream, herbs, olive oil, spices and , of course, sil.

Method of preparation

Put the water on boil. Before you waste time, let’s get busy with other products. Peel the vegetables, rinse the buckwheat. Cut the potatoes into strips or into small pieces. Grind the tsibul and coarsely grate the carrots. Cut the mushrooms into slices.

Fry the olive oil in a frying pan, grease the tsibul, add the mushrooms, continue to grease, and don’t let the stench dry. Place carrots and tomatoes across the frying pan. Prepare the tomatoes first - scald with dill, remove the skin and trim. You can use tomato paste, or, more precisely, sour tomato sauce or homemade preparations - negostra adjika or grated tomatoes and pepper. Mix the butter in a frying pan and simmer and brush until steamed.

The axis and water in the saucepan began to boil. We throw in some potatoes and buckwheat, and after ten minutes, add some tomato and mushrooms. The soup, as it should be served, must be salted, pepper and other spices (behind the eggplants) added and cooked until tender. During this hour, the potatoes and buckwheat will become completely soft, and the soup will thicken to the required consistency. Then it is poured into plates and savored.

To keep the Greek cherry soup light and clear, add whole purified cibulin to the cob, and when cooking is complete, remove it from the pan.

If the soup is less fatty, carrots and thyme can be added to the plain, without greasing.

This soup is loved by both adults and children. Buckwheat soup depends on the availability of ingredients. The recipe for buckwheat soup is very simple to prepare, and it’s a breeze to master the cob. I haven't prepared this for a long time. And today I made a pot of soup and my homeland made 2 bowls of this soup.

How to prepare soup with buckwheat, I feel like I haven’t had any fun since I was little, I haven’t eaten fresh herbs. Ale then somehow went to visit a friend, and she was cooking sweet buckwheat soup. Wine without meat, poultry, or mushrooms.

Most importantly, products for this purpose are at home almost always. And in Lent you cook it on olive oil. And if you simmer just a little bit of vegetables in a frying pan and do not grease them, you get a baby buckwheat soup. And at the beginning of the day, you can vikorist the top oil. Then you cut off the green pepper herb. Now let's move on to how to cook buckwheat soup.

Ingredients:

2 tbsp. buckwheat
2 liters of water
1 cibulin
1 carrot
2 potatoes
50 grams of rosemary or vershkova oil
black pepper
bay leaf

Preparation:

To start cooking the buckwheat soup, put a saucepan of clean water on a small fire. Rinse the 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 is pure.

Place the buckwheat in a saucepan with water. Bring the water to a boil and gently reduce the heat to a minimum. Drink it often, as long as you cook the buckwheat in the soup. It’s easy to finish everything - after boiling khvilin 5-7 and with vegetables khvilin 5. Clean the vegetables for an hour. The cibul can be finely chopped, the carrots can be sliced, or grated. Clean the potatoes and cut them into cubes. Immediately add the potatoes to the buckwheat into the soup.

Melt a top of butter in a frying pan and begin to grease the tsibul. When the cibul begins to become clear, we add carrots. During the lubricating process, it may appear that there is not enough top oil. Add another dash of olive oil. Or you can use olive oil, instead of Vershkovovo. Because If you eat buckwheat soup without meat, you will get sweet buckwheat soup. We coat the tsibul with carrots over low heat for 5 minutes. If you want a child’s buckwheat soup, just simmer the vegetables for a little while, you can add vikory water, since your diet does not allow vikory water.

We add carrots and tsibul to soup with buckwheat and potatoes. Salt and pepper soup. Bring to a boil. Place a bay leaf. We cook for about five more hvilins. Vimikaemo vogon. Cover it with a lid and let it brew. Served with greens.
This soup can be cooked with chicken and meat broth. I cook it myself as described in the recipe. My family calls it “juice soup” because... I’ve been cooking this since it’s been a while, because I haven’t been able to go to the market for meat. While I was writing a recipe for buckwheat soup, my daughter looked at the monitor and asked why I hadn’t prepared this delicious soup for a long time.

Delicious!

Pokrokov's recipes for preparing savory buckwheat soup without meat with vegetables, mushrooms, cheese

2018-07-14 Natalia Danchyshak

Evaluation
recipe

1834

Hour
(min)

portion
(chol)

100 grams of finished herb

1 gr.

0 UAH

In carbohydrates

9 gr.

40 kcal.

Option 1. Classic recipe for buckwheat soup without meat

Buckwheat soup without meat is simple, tasty and delicious. Boil the grass in vegetable broth. Place fresh vegetables in a saucepan with water and cook until tender. Then it is processed and vicorized to prepare the first herbs.

warehouses

half of the book Greek cereals;
Dzherelna water;
three potatoes;
50 ml concentrated vegetable broth;
cibulin;
small sweet pepper;
carrot;
75 g dried shallots;
chasnik - two skippers.

Pokrokovy recipe for buckwheat soup without meat

Peel the potato skins. Mash it and cut it into bars. Viklasti u kastrolu. Stir the Greek groats under a stream of water. Bring to the potatoes. Pour in concentrated sheep broth and water.

Place the dishes together on the stove and reduce the heat to low. Peel the vegetables and remove the skins. Remove the pepper from the stems and cores. Sweet pepper, chasnik, tsibulya and morkvina, cut into strips.

Sauté the vegetables in hot water until lightly golden brown. Add lubricant to a saucepan with boiling water. Cook two more hvilini. Add pepper and salt for flavor. Remove from the stove, add|add| in soup drіbno|milko| chop the greens, cover with a lid and let sit.

Gently sift through the buckwheat grains to remove any smudges or spoiled grains. Then rinse the buckwheat thoroughly. The soup will be tastier if you fry the grains in a hot frying pan.

Option 2. A quick recipe for buckwheat soup without meat from a multivartsi

The multi-cooker soup will be rich and aromatic. The appendage allows the gentlemen to take care of their rights, the docks are ready. In addition, you can add the ingredients to the soup, start the Additions program and enjoy some hot soup for lunch.

warehouses

skl. Greek cereals;
25 g dried parsley;
tsibulya and carrots - one root vegetable each;
20 ml of olive oil;
two potatoes;
repeat a liter of jerel water;
two bay leaves.

Yak Shvidko prepare buckwheat soup without meat

Remove the peeled skins from the onions and carrots. Wash the vegetables and chop finely.

Start the device in vibrate mode. Pour the olive oil into the pan, heat it well and add the carrots and zibula. Lubricate, stirring regularly, for ten minutes.

Cut the skin from the potato. Wash the vegetables under running water and trim with short bars. Place them in a saucepan, stir, close the lid and cook another ten khvilins.

Uncover the crust and season with dried parsley, pepper or sill. Place bay leaf. Pour in purified water or broth. Wash the buckwheat carefully and place it in a sieve. Switch the device to “soup” mode. Increase the hour by 60 minutes.

During the hour of frying the vegetables, open the lid and stir them so that the fry does not burn. Do not cut the potatoes into pieces, otherwise they will fall apart and the soup will turn into porridge.

Option 3. Buckwheat soup without meat with vegetables

The buckwheat soup with vegetables is very tasty, incredibly rich and low in calories, which is important for those who take care of their lives and worry about their children.

warehouses

2 liters 500 ml of purified water;
20 g parsley;
400 g potatoes;
red chalk pepper;
30 ml sonicaria. olia;
three bay leaves;
80 g carrots;
130 g buckwheat;
130 g tsibula ripchasti;
60 g sweet pepper;
90 g tomatoes.

Prepare yak

Place the buckwheat grains in a sieve and rinse under running water, stirring with a spoon. Place the buckwheat in a saucepan, fill it with purified water and place it on the stove. Bring to a boil, reduce heat to low. Cook this khvilin.

Cleanse the cibulin from the peel. Remove skins from potatoes and carrots. Finely chop the cibulini. Grind the carrots into thirds. Cut the potatoes into cups.

Add potatoes to buckwheat broth and cook for ten minutes. Sauté the tsibula with carrots until soft. Transfer the fry into the soup. Peel the sweet pepper from the core and stem. Clean up now. Wash the tomatoes and remove the stem from attaching them. Trim the vegetables and add to the pan. After ten khvilins, remove from the stove, cover with a lid and reserve for 15 khvilins. Serve the soup, adding finely chopped greens.

You can add any vegetables to suit your taste. This soup can be served during fasting. Vegetarians will also enjoy the herb.

Option 4. Buckwheat soup without meat with mushrooms

The soup according to this recipe comes out thick and incredibly flavorful. Strava is perfect for happy and happy days. Zavdyaki mushroom soup, it’s succulent and savory.

warehouses

60 g buckwheat;
Oliya song;
Chotiri Kartoplini;
two liters of filtered water;
cibulin;
100 g pecheritsa;
carrot is one root fruit.

Pokrovy recipe

Wash the peeled potato skins under running water and cut with squeegees. Place the vegetables in the pan.

Place the buckwheat grains in a sieve and rub under running water. Stir until the buckwheat becomes clean. Deliver to the potatoes. Pour in dill and place on the stove. Cook for five minutes.

Wash and chop the peeled cibulini and finely chop. Peel the carrots, wash and grater using a food processor or grater. Clean the mushrooms, wash and cut into thin slices. Sauté vegetables and mushrooms in olive oil until lightly browned. Transfer the fry to the boiling soup and cook for another five minutes. Season with spices and salt. Remove from stove and let stand for 15.

Serve the soup with chasnik croutons or croutons. Mushrooms can be either: pecheritsi, lesovі or glivers. You can use it fresh, dried, pickled or frozen.

Option 5. Vershkovy buckwheat soup without meat

Vegetable soup with buckwheat - sieve, cinnamon and very tasty herb. The melted cheese will give you a delicious taste. Nutmeg brings out the aroma even more.

warehouses

70 g buckwheat;
50 g frozen green peas;
100 g broccoli;
a slice of lemon pepper and nutmeg;
carrot;
20 ml olia;
cibulin;
liter of broth;
third of zucchini;
a tooth for a watchmaker;
150 g melted siru.

Prepare yak

Wash and grate the third of the young zucchini into large sections. Peel carrots and trim in the same way as zucchini. Drain the cibulin and crush it.

Place the prepared vegetables in a saucepan with a thick bottom. Pour in the oil. Lightly coat, stirring occasionally. Clean your teeth and brush them thoroughly.

Place the zucchini in a saucepan. Chew and lubricate. Separate the broccoli into small pieces. Place the cabbage and green peas together in a saucepan. Fry the buckwheat grains in a hot, dry frying pan. Whisk the cereal until the vegetables are mixed. Season everything with spices. Place the melted cheese from the box here.

Pour in the broth. Stir until the cheese is dispersed. Place on medium heat, cover with a lid and cook 15 khvilins from the moment of boiling.

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

Buckwheat soup is a simple and universal herb that can be found on any menu. Depending on the method of preparation, wines can be rich and hearty or light - dietetic. If you have a bad time, such a soup will be far from being included in your diet, since you only cook it once a week.

Thinly prepared

Soups and borscht are made to live in everyday life. The stench can be from vegetables, added to rice, barley, pasta, etc. And those who already love buckwheat can indulge themselves with a bowl of this delicious buckwheat soup. In this case, you can have different cooking options that you can prepare.

And since we have already started talking about buckwheat soup, I would like to say a few words about its main warehouse. Buckwheat is one of the most valuable grains - and it is not for nothing that it often begins the familiarity of babies with hard hedgehogs; If you are ill, it helps the body feel better. It has a small proportion of carbohydrates and, most importantly, absolutely no gluten - gluten, and is rich in unique proteins, cellulose and gluten. Plus, buckwheat has a wonderful taste, so everyone enjoys it with a variety of products: meat, fish, vegetables, milk and zucchini.

Before cooking buckwheat soup, it is enough to rinse and sift the grains - no additional processing is required. The hour for preparing the buckwheat and the soup itself is stored in the warehouse:

Chicken meat requires less time for cooking - from 30 to 40 chickens, but if you give priority to cow meat, it will need a much longer period of time;
sweet soup with added pecheritsa and the best – clean, peel and slice the mushrooms, brush with carrots and cybulae and place in the soup at the same time with them;
No matter how much you cook buckwheat in soup, everything will be left there depending on the grain you choose. The kernel is added to the broth at the same time as the potatoes, and after 20 minutes it will be ready, like your chicken, it will boil quickly, and it will be added to the soup about 10 minutes after the potatoes.

Classic recipe

Buckwheat soup according to the classic recipe is prepared on the basis of chicken meat. This herb is very good and easy to digest, leaving no feeling of heaviness in the mouth, nor any unpleasant side effects. This will allow you to cook evenly, quickly and simply, so that by spending at least an hour, you can prepare a hearty and healthy meal.

Ingredients to prepare:

trigger - pіvkilo;
buckwheat – 140-150 g;
potatoes - five pieces;
carrots – middle root;
cybul ripchasta - a pair of heads;
chasnik – a pair of cloves;
salt for relish;
Oil or fat for greasing - a couple of tablespoons;
a pair of bay leaves.

This quantity of products is contained in 4.5 liters of water.

Cooking process

Chicken meat is washed and cut into portions.

Note! For such a soup, you can use meat on brushes or fillets. If you want to eat the bottom soup, then it’s better to choose the remaining option!

Pour water into a saucepan, add the prepared meat, one peeled whole head of cibul, and let it boil. We remove the foam, change the gas supply until the mark shows a little less than halfway and cook the broth for 35-40 minutes. Boiling the sirloin will take less than an hour.

Note! The whole head of the cibul is lowered onto the cob of the jam, we will help you make the broth!

While the broth is boiling, we are busy with the vegetables. We remove the carrots from the skins and grate them. The cibulin that has been lost is falling out of shape and is very shaky. The potatoes are cleaned, washed and cut into sufficient pieces.

Once the broth is ready, add it to the new potatoes. While the water is boiling, we sort and rinse the buckwheat. Add it to the soup.

Heat the indicated portion of fat or oil in the frying pan and coat it with new carrots and cibul. Place the prepared lubricant into the soup approximately ten minutes after the buckwheat. Bring it to taste with additional salt, add a dash of ground black pepper, bay leaves and crushed chasnik. Let it sit on the fire for a quarter of a year, then remove it from the stove, pull out the whole cibulin that we put on the cob, and cover the pan with a lid. Serve buckwheat soup after a quarter of a year, garnished with greenery.

Mushroom soup

Buckwheat soup can be prepared with any kind of mushrooms: chanterelles, white mushrooms, mushrooms, etc. In this case, mushrooms can be either fresh or dried. Today we recommend making soup with pecheritsy. It's so delicious and so delicious.

Well, for this purpose you need:

pecheritsi – 200 g;
buckwheat cereal – 180 g;
potatoes - chotiri pcs.;
cibula - head;
carrots – middle root;
roslinna oliya – a couple of tablespoons;
chasnik – a pair of cloves;
a pair of bay leaves;
pepper;
salt;
fresh greens.

Cooking process

Every time the preparation of soup begins with cutting the vegetables. We peel the cibulin and shake it with a crushed cube, we also peel the carrots and grate them. Pour the oil into the frying pan and coat the prepared vegetables on it.

Pecheritsa are washed under running water and cut into thin slices. Place in the frying pan until the carrots and carrots are coated with constant stirring until there are still about three quills.

Place a saucepan on the stove, pour in about 3 liters of water and bring to a boil. At this hour, sort out the buckwheat, stir well and fry a few pieces of hulls in a dry frying pan.

Note! When I take buckwheat, it will give you a brighter aroma!

Clean the potatoes, rinse them and cut into a medium cube. Let's lower the buckwheat into boiling water. Add bay leaves and salt until relished. We cover the pan with a lid and cook about 10 pieces - the potatoes must be completely cooked.

Now we need to coat the vegetables with mushrooms, chopped chasnik and pepper. Cook for about 5 quills, remove from the stove, add chopped greens and place on the table under the lid of quills for 10. Place on plates and serve.

Light soup without meat

If you love songs and light soups, then buckwheat soup without meat will satisfy your taste. This recipe can be used as a snack in your diet, and it will also become a wonderful option for a light lunch when you don’t want anything too rich. In a word, memorize it, write it down and prepare it!

To prepare this soup you will need:

buckwheat groats - a small bottle;
potato - a pair of large bulbs;
fat or oil – 2 tablespoons;
one cibulin;
carrots – middle root;
bell pepper pod;
spices;
fresh greens.

Cooking process

Pour 3 liters of water into the pan and let it boil. The potatoes are peeled, washed and cut into small pieces. Place in a saucepan and bring to the boil again. The gas supply is quickly covered with a lid.

The buckwheat grains are sorted out, washed and added to the pan. Bring everything back to a boil, skim off the foam, add salt for relish and cook for 20 minutes.

While the vegetables and grains are ready, let’s grease them. The carrots are peeled and shredded, the carrots are cleaned and chopped into cubes. Pour olive oil into the frying pan and coat the vegetables until golden brown. If you want to prepare suvory baby buckwheat soup, then in this case there is no need to grease the broccoli and carrots - put the vegetables in the soup immediately after boiling.

When the buckwheat and potatoes are completely ready, add the carrots and cybula into the soup, add bell pepper, bay leaf, and pepper, cut into small cubes. Bring to a boil and cook the soup for about 6-8 minutes. Pour the hot sauce into plates and decorate with greens.

Buckwheat soup at multivartsi

In order to make the multicooker buckwheat soup rich, aromatic and savory, you need to know all the subtleties of its preparation. The upcoming selection of products is available for a bowl with a volume of at least 4 liters. It is necessary to prepare:

chicken meat – 400 g;
buckwheat cereal - 1 small bottle;
potatoes - 3-4 bulbs;
one cibulin;
middle carrot root;
salt;
pepper

Cooking process

The meat is washed and cut into portions. If you don’t have a fillet, but a whole chicken, then you need to remove the meat from the brushes. Place the chicken into the multicooker bowl, sprinkle with vegetable oil and fry until golden brown in the “Speka” or “Vipichka” mode.

Vimikamo multicooker. The potatoes are cut into small cubes. The cybul is formed from a lump and wobbly with a crushed cube. Peel the carrots and grate them into the middle third. Place all the vegetables in the multicooker bowl, add water and turn on the “Sauté” mode. We sort out the buckwheat, thoroughly wash it and put it in the slow cooker. Close the lid and cook until done. Five minutes before the end of the cooking, add bay leaf, salt and pepper.

After the signal, open the multicooker, release steam, close it again and pour in 20 pieces of soup. Serve to the table piping hot, sprinkled with herbs.

Buckwheat soup for babies

This Greek soup is perfect for a child who has reached 1st birthday. Before preparing the food and selecting the ingredients, you need to be very careful. Bring special respect to the term of availability, and not just meat, but cereals. Vegetables also remain fresh, without damage or traces of rot.

Important! Turning to the meat, it’s important to note that for children of this age, the most important are low-fat varieties, ideally fillet or chicken, which are absolutely frozen in their yoke!

The following ingredients are prepared:

buckwheat – pivsklyanka;
chicken meat – 300 g;
potatoes – 2 medium bulbs;
tsibulya – 1 pc.;
small carrot root;
salt.

Cooking process

The meat is carefully washed, all the fat is removed, and the skin is cut into small pieces. Pour water into a saucepan, add meat to it and bring to a boil. We remove the foam with a slotted spoon, cook the hvylini nearby, then add water. Place the meat and fill the pan with clean water. Place the meat in the pan and bring it to a boil again.

We are busy with vegetables. Peel the carrots and grate them into fine grates. Cibulin can also be peeled and chopped. The potatoes are washed, skinned and cut into small cubes. When the meat is ready, add more potatoes, stir in the buckwheat, carrots and cibul. Cook the soup until the vegetables are ready. Salt for relish, add a few drops of olive oil, let cool and serve the malyukov.

Important! If you are preparing this soup for your child, try to separate a large portion of the ingredients so that one portion comes out. Babies today need to feed on freshly cooked hedgehog!

Buckwheat milk soup

And we’ll complete our collection of recipes with buckwheat milk soup. For its preparation, the following ingredients are required.

Ingredients:

2 tbsp. buckwheat
2 liters of water
1 cibulin
1 carrot
2 potatoes
50 grams of rosemary or vershkova oil
black pepper
bay leaf

Preparation:

Delicious!

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.

Just before the end of the cooking process, you can add a couple of cloves of the desired chasnik.
Before serving, decorate the soup with chopped herbs.
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.