Recipes for fantastic buckwheat soups that you will love!

Do you like buckwheat and are you looking for inspiration for its preparation? Make a soup out of it.

Try our great recipes for buckwheat soups that you will definitely like!

The preparation is easy, quick and the result is worth it. So let’s get down to it!

Buckwheat soup with carrots

Are you looking for a recipe that the whole family will enjoy? Try this classic recipe that you will surely love

Ingredients

• ½ cup buckwheat
• 2 tablespoons of oil
• 0.5 kg of beef
• 2 carrots
• 1 onion
• 2 potatoes
• 3 bay leaves
• ¼ cup fresh parsley
• water
• salt pepper

Method

1. Wash the beef and put it in a pot of cold water and slowly bring it to a boil.
2. In the meantime, fry diced onions, carrots and potatoes and simmer for about 10 minutes.
3. Cook the meat for about 40 minutes, then add salt and buckwheat and cook for another 15 minutes.
4. Add the vegetable mixture to the soup and cook together for another 10 minutes until the vegetables are soft.
5. Remove the meat, cut it into cubes and return it to the soup.
6. Serve with fresh parsley.

Buckwheat cream with beetroot

This healthy soup with buckwheat and beetroot not only looks great, but above all tastes great and is full of vitamins and satiety. The perfect snack.

Ingredients

• 200 g of buckwheat
• 2 tablespoons of oil
• 1 onion
• 1 kg of beetroot
• 400 g of sliced tomatoes – 1 can
• ½ teaspoon rosemary
• 600 ml of vegetable broth
• sour cream
• salt pepper

Method

1. Rinse the buckwheat and cook according to the instructions until soft.
2. Heat oil in a pot, add diced onion, fry for about 5 minutes.
3. Meanwhile, peel and chop the beets and add them to the pot.
4. Pour vegetable stock and cook until the beet is soft.
5. Add the tomatoes to the pot and cook for another 3 minutes.
6. Blend the soup to a smooth cream and then mix in the buckwheat.
7. Season with rosemary, salt and pepper. Served with sour cream

Chicken soup with buckwheat

Great chicken broth, tender meat, vegetables and buckwheat. You will find all this in this soup, try it yourself!

Ingredients

• 2 carrots
• 1 small leek
• 1 small sweet potato
• 1 stalk of celery stalks
• 1 small parsley
• 1 bell pepper
• 1 teaspoon ground coriander
• ¾ teaspoon ground cumin
• 1/2 teaspoon allspice
• 100 g of buckwheat
• 300 g of chicken
• fresh parsley
• salt pepper

Method

1. Put the chicken in the pot and cover with cold water. Bring to a boil slowly and cook for 1 hour.
2. Clean and finely chop the leek, carrot, sweet potato, parsley and pepper.
3. Add the chopped vegetables to the chicken broth and cook for 10 minutes.
4. Add the buckwheat to the pot and cook until it becomes soft. Add spices.
5. Remove the chicken from the pot, cut it into cubes and put it back in the pot.
6. Season with salt and pepper and serve with fresh parsley.

Soup with buckwheat and chili

If you like spicy soups, you must try these soups. Chili together with basil and tomatoes form an irresistible combination.

Ingredients

• 2 tablespoons of oil
• 1 onion
• 2 cloves of garlic
• 800 g of sliced tomatoes
• 1 chili pepper
• 2 cloves of garlic
• 1 teaspoon ground paprika
• 30 g of fresh basil
• 250 ml of vegetable broth
• 250 ml of water
• 250 ml of water
• 150 g of buckwheat
• salt and pepper

Method

1. Fry the finely chopped onion in oil until it begins to take on a golden color.
2. Add crushed garlic and chili and fry for another 2 minutes.
3. Add tomatoes, paprika, half of fresh basil and simmer for 15 minutes.
4. Cover with broth, add buckwheat and cook until soft.
5. Once the buckwheat is cooked, add water and mix well.
6. Served with fresh basil.

Vegetable buckwheat soup

This soup will surely delight not only vegetarians. It is full of vitamins and also full of taste.

Ingredients

• 2 tablespoons of oil
• 1 cup of buckwheat
• 1.5 l of water
• 350 g pumpkin
• 250 g of broccoli
• 1 clove of garlic
• 2 bay leaves
• 1 slice of wakame seaweed
• 2 stalks of celery stalks
• salt

Method

1. Finely chop the celery and pumpkin, divide the broccoli into florets.
2. Heat the oil in a saucepan and fry the celery and pressed garlic.
3. As soon as the vegetables start to turn golden, add the pumpkin and broccoli and simmer for a few minutes.
4. Cover with water and add buckwheat, bay leaf and finely chopped seaweed. Salt and pepper.
5. Cook for about 20 minutes until the buckwheat and vegetables are soft.

Why eat buckwheat?

There are several reasons for eating buckwheat, and we will talk about the main ones.

• It is a good source of protein and complex carbohydrates
• A great source of fiber
• Rich in vitamins such as vitamin A and B6
• It contains a lot of minerals such as potassium, phosphorus, calcium and magnesium
• It has a positive effect on heart activity
• It is considered a super food and has a pleasant nutty taste
• Very wide use in the kitchen

Have you tried our great buckwheat soup recipes yet? Tell us in the comments which one you liked the most.