Light buckwheat soup on poultry broth
Description
The recipe won't take much time. This light and satisfying soup for lunch is ready in just one hour. For the broth, I used quail (you can use any poultry) and skipped frying, adding the vegetables raw instead. You can use any grain you prefer. For a change from regular soups, try making this one. Serve the soup hot.
Instructions
- 1
Step 1
1. Pour water over the meat and bring to a boil. Skim off the foam, add salt and seasonings to taste, then simmer until the meat is cooked, making sure the broth does not boil vigorously.
- 2
Step 2
2. I don't fry the vegetables, but add them raw at the moment when the meat starts to boil.
- 3
Step 3
3. Cook with the lid closed, and in the meantime slice the potatoes.
- 4
Step 4
4. You can add any vegetables to this soup according to your taste. For example, cauliflower, green beans, broccoli, zucchini, etc. When the meat is cooked, you can add potatoes.
- 5
Step 5
5. Wash the buckwheat groats thoroughly and add them at the moment when the potatoes start boiling.
- 6
Step 6
6. Add the herbs at the very end. If you prefer a richer soup, you can sauté the vegetables in vegetable or butter oil. In the presented version, the soup turns out lighter.
- 7
Step 7
7. I add the meat portion by portion to the plate, and then pour the soup.
- 8
Step 8
8. Serve hot. Instead of buckwheat, you can use any other grain (rice, millet, wheat, etc.).