Buckwheat soup without meat. Lenten buckwheat soup Lenten buckwheat soup
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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 tbsp.,
- Greens to taste.
Steps for preparing buckwheat soup without meat
Peel the potatoes and rinse thoroughly cold water. Cut into small cubes. Place in a saucepan, add water and bring to the fire. If you want to reduce the number of calories, take celery root instead of potatoes. Bring to a boil. Boil for 5 minutes over low heat.
Roasted and white buckwheat, without frying, is suitable. Rinse the cereal well until the water becomes clear. Remove unhulled grains. Add washed buckwheat to potatoes. Cook until the 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. Remove the peel from the carrots, wash them and grate them on a coarse or medium grater. Pour oil into a frying pan and heat it up. Add prepared vegetables. Fry over low heat until the onions and carrots are soft.
When the potatoes and buckwheat are ready, add the fried vegetables. Stir and cook for 5-10 minutes after boiling.
At the end of cooking, add salt to the soup, season with ground pepper, and add a bay leaf. Stir and taste. Boil for 1-2 minutes after boiling and turn off the heat. Add your favorite chopped herbs. Buckwheat soup is ready.
Bon appetit!
Lenten buckwheat soup- a very tasty, aromatic first course for your dinner table. It will definitely appeal to those who fast, watch their figure or follow a diet. This soup can and should be given to children.
Ingredients
To prepare lean buckwheat soup you will need:
potatoes - 3-4 pcs.;
water - 2-2.5 liters;
carrots - 0.5 pcs.;
onion (small) - 1 pc.;
buckwheat - 3 tbsp. l.;
refined vegetable oil - 1-2 tbsp. l.;
salt - to taste;
dried herbs (seasoning) - 1 tsp;
bay leaf - 1 pc.;
freshly ground black pepper and herbs for serving.
Cooking steps
Cut the peeled onions, potatoes and carrots into pieces, place in a saucepan, add water, when the water boils, remove the foam.
Rinse buckwheat.
Add buckwheat to the pan with vegetables, vegetable oil and cook for 30-35 minutes (until tender) over low heat under a covered lid.
When the vegetables and buckwheat are cooked, use a masher to mash the contents of the pan a little (but not too much, a couple of pressures), add salt. Put it back on the fire, add dried herbs and bay leaf.
Boil the soup over low heat for another 5-7 minutes. Delicious lean buckwheat soup is ready! Pour into bowls, sprinkle with freshly ground black pepper and chopped herbs, and serve.
Calories: 720
Proteins/100g: 1
Carbohydrates/100g: 6
A recipe for nutritious lean buckwheat soup with vegetables for the strictest days of fasting, when the use of vegetable oil is prohibited. Vegetables are not fried for it, but placed raw and cooked together with buckwheat at a gentle simmer. To make the soup tastier and more aromatic, thyme (fresh if possible, but dry is also suitable) and tomatoes are added to it.
When there are no strict restrictions and vegetable oil is allowed to be eaten, you can prepare it a little differently. It is cooked exactly the same way, according to the recipe. While the soup is infusing, onions cut into half rings are fried in oil with the addition of spices (any spices of your choice), and then the slices are fried in the remaining oil white bread. Soup is poured into plates, a piece of fried bread is placed with a heap of onions and fresh herbs. Rosy fragrant croutons served separately instead of bread. Be sure to try buckwheat soup with vegetables with such delicious additives! It will bring a pleasant variety to Lenten menu and you will definitely like it.
Ingredients:
- water or vegetable broth - liter;
- potatoes – 2 pcs;
- buckwheat – 2 tbsp. heaped spoons;
- carrots – 1 piece;
- onion – 1 piece;
- fresh tomatoes – 1-2 pcs. or 2 tbsp. spoons frozen in pieces.
- salt - to taste;
- fresh thyme – 2 small sprigs or 0.5 tsp. dried.
To submit:
- white loaf - several slices;
- vegetable oil – 3 tbsp. spoons;
- onion – 0.5 small onions per serving;
- paprika, curry seasoning, hot peppers– to taste (or other spices).
How to cook at home
You can prepare lean soup using water or vegetable broth. While the liquid is boiling, peel and cut the vegetables. Cut the potatoes into medium-sized cubes. 
We cut the carrots not very small, into cubes so that the bright pieces are visible. Onion On the contrary, we cut it finely. It will not fry, therefore, so that pieces of boiled onion are not noticeable in the soup, chop it as finely as possible into cubes. 
Place potato cubes into boiling broth or water. Add salt to taste and cook at a gentle simmer for about five minutes until half cooked. 
Add the carrots to the soup at the same time as the onions, let them boil well and give the soup an islandy flavor. 
We wash the buckwheat, pour it into a dry frying pan and fry it a little. This way the buckwheat will boil less, and the soup with toasted buckwheat will taste better. 
Add buckwheat to the saucepan with soup, stir immediately, not allowing grains to stick to the bottom. Bring to a boil. 
We tear off the leaves from the sprigs of fresh thyme. If using dried thyme, measure out as much as needed and add to the soup. Cook for about ten minutes until the buckwheat is ready. 
Cut fresh tomatoes into medium-sized pieces (about the size of carrots). Add to soup. Place frozen ones in a saucepan without defrosting. From the moment it boils, cook the soup for five minutes and turn it off. Let it brew under the lid. 
The soup is ready, you can pour it into bowls. If it is not prepared on days of strict fasting, then we prepare an addition of fried onions and croutons. Cut the onion into feathers or half rings, the bread into small pieces (or large - at your discretion). 
Heat the oil in a frying pan. Add onion, fry until soft. Sprinkle with spices to taste and add a little salt. Fry for two minutes. Transfer to a plate. 
Fry the bread slices in the same oil. Do not fry too much; as soon as they become crispy on the outside, remove from the pan. 
Serve hot lean buckwheat soup with vegetables to the table, adding fresh herbs. If it is served with croutons, then put a piece of fried bread on a plate, put a heap of onions on top, and sprinkle with herbs. Bon appetit! 
Last time we cooked
Calories: Not specified
Cooking time: Not indicated
In my understanding, a fasting day is when I prepare lighter and more dietary foods. These are usually vegetarian Lenten dishes- soups (last time we cooked), grilled vegetables, salads, fruits. And I do this primarily because our body needs to be given days off from time to time, and if you eat fatty, heavy food every day, then sooner or later problems from the gastrointestinal tract will manifest themselves in full force. And then the doctor will prescribe therapeutic diet along with a course of treatment, but only often such a diet is designed for life.
So, in my opinion, such problems are very easy to avoid if you simply take a conscious approach to your health and switch to the right way of eating. If you think that nothing can replace the taste of delicious fried wings or a pork chop, then you just don't know how to make vegetables or more tender meat such as chicken, turkey or rabbit, prepare a dish worthy of the level of haute cuisine.
That's why I'll tell you how to cook a simple, but very tasty soup from buckwheat in water with the addition of sautéed vegetables. It's very simple, and most importantly - tasty and healthy!
The recipe is for 4 servings.
Ingredients:
- water - 2 l.,
- buckwheat - 1/2 tbsp.,
- potato tubers - 2 pcs.,
- carrot root - 1 pc.,
- onion - 1 pc.,
- sunflower oil - 30 ml.,
- rock or sea salt,
- spices, bay leaves, herbs.
Recipe with photos step by step:
Let's go through buckwheat from dark kernels, then rinse several times.
Cut the peeled potatoes into cubes. 
Place potato cubes and buckwheat in a pan of boiling water and cook for 20 minutes. 
At this time, peel the carrots and onions.
We chop the onion quite finely, and cut the carrots either into strips or simply chop them using a grater.
In a frying pan heated with oil, sauté the vegetables until they become soft and tender. 
Place them in the pan and cook for another 5-10 minutes. It is important to cook the dish over moderate heat in order to preserve as much as possible all the flavors and nutrients of the ingredients. 
Add salt, spices and finely chopped parsley, dill or basil to taste and turn off the heat. 
Also, for variety, you can cook during Lent
I can’t say that it’s customary for us to observe strict fasting, but still, during such periods I try to cook less meat dishes, filling our menu with vegetables and dairy products.
I think that such a diet, first of all, is beneficial for the body, because for a healthy lifestyle it is important to adhere to a balanced diet, and this precisely includes fasting lean meals.
It should be noted that my family eats such dishes with pleasure; even soup without meat can be prepared tasty and very appetizing! Believe me, you just need to put the food in it correctly and in half an hour it will be ready. dining table There will already be a pan with aromatic buckwheat soup.
Buckwheat itself has a pleasant specific taste and aroma, which is why such a soup can and even should be prepared in water, and not in meat broth, in order to preserve the natural taste of buckwheat and vegetables as much as possible. And yet, I never put spices in such a dish, especially a bay leaf, because it greatly interrupts the aroma of buckwheat.
If you are preparing this buckwheat soup for children, you can put the vegetables raw without sautéing - it will be dietary and no less tasty.
When serving, you can add sour cream, your favorite herbs or some spices directly to the plate.
The recipe is for 4 servings.
Ingredients:
- buckwheat (kernel) – 100 g,
- potato tubers – 500 g,
- salad pepper – 1 pc.,
- carrot root – 1 pc.,
- onion – 1 pc.,
- sunflower oil – 50 ml,
- medium ground kitchen or sea salt - to taste.
How to cook lean buckwheat soup
After washing the potatoes, peel them with a vegetable peeler. Next, cut into small cubes.
Remove the seeds and stem from the washed pepper, then cut into small pieces. 
Finely chop the peeled onion into cubes.
Peel the carrots and chop them with a coarse grater. 
We sort out the buckwheat husks, if we come across any. Then we dry it in a heated dry frying pan - this way we enhance the aroma of buckwheat. It is important to stir the cereal so that it does not overcook. 
Place chopped potatoes and peppers into boiling water. Be sure to add salt to taste, and after 10 minutes add the prepared buckwheat.
Now, while the soup is cooking, put the onion in a frying pan heated with oil and saute it until golden.
Then add carrots to it and saute for another couple of minutes. 
Add the sauté mixture to the soup and let it boil. Add greens as desired. After that, pour it into plates and serve. 
Bon appetit! 
