Chicken and buckwheat soup
Description
This is not the easiest recipe for chicken and buckwheat soup. Cooking takes quite some time, but the soup turns out delicious, rich, and nutritious. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Cut the chicken into several pieces.
- 2
Step 2
Add chicken pieces to boiled water in a pot. Add chopped onion and grated or sliced carrots as well. When the water comes to a boil, reduce the heat and simmer the broth for an hour.
- 3
Step 3
We take the pieces of poultry out of the pot.
- 4
Step 4
We strain the broth itself into a bowl. We will need it later.
- 5
Step 5
Now remove the meat from the bones and cut it into small pieces.
- 6
Step 6
Soak the buckwheat in cold water for an hour. This can be done in advance.
- 7
Step 7
Peel and slice the onion into half-rings.
- 8
Step 8
Boil the mushrooms in a pot for 15 minutes.
- 9
Step 9
Slice the mushrooms into thin pieces.
- 10
Step 10
Cut the pickled cucumbers into small cubes.
- 11
Step 11
The most difficult part of the recipe is sautéing the vegetables. Heat a frying pan with vegetable oil. First, fry the onion for 3 minutes, then the mushrooms for 5 minutes, and finally add the pickled cucumbers and cook for 15 minutes. Keep stirring the vegetables the entire time to prevent burning.
- 12
Step 12
Slice the potatoes.
- 13
Step 13
Finely chop the washed parsley.
- 14
Step 14
Finally, bring to a boil the broth left from cooking the poultry. Add buckwheat, bay leaf, ground pepper, and salt to taste to the pot, cover with a lid, and cook for 15 minutes. Add potatoes, cover again, and cook for another 10 minutes. Add chicken, then add onions, mushrooms, and cucumbers. Cook for 5–7 minutes. Heat the pickle brine in a separate container and pour it into the pot with the broth. Let the soup boil for five minutes, then reduce the heat. Now add chopped herbs to the soup, let it cool slightly, and serve.