Great recipes for soups with hailstones in one place. They satiate, warm and strengthen immunity

To me, soups are the best food you can serve.

Especially then these recipes for hail soup, which are rich in vegetables, meat and grains.

Thanks to which we supply the body with a lot of important vitamins, minerals and nutrients, which are important, especially in dry weather.

Smoked soup with hailstones

This hearty beef soup will enrich your taste buds in every way. A large amount of vegetables will strengthen your immunity and you will survive the winter without any health damage. This soup is also great for storing in the freezer if you happen to have some left over and need to reheat and boost your immune system later.

What will we need

1. 500 g of smoked beef
2. 2 tablespoons of olive oil
3. 2 small shallots (finely chopped)
4. Garlic clove (chopped)
5. A teaspoon of Provence spice
6. 2 tablespoons of tomato puree
7. 30 ml of red wine
8. 1 liter of beef broth
9. 500 ml of water
10. 2 carrots
11. 2 potatoes
12. 60 g whole buckwheat
13. 60 g peas (fresh or frozen)
14. 60g chopped green beans (fresh or frozen)
15. Salt
16. Pepper

Method

1. Cut the smoked beef into small pieces
2. Season well with salt and pepper
3. Heat the olive oil in a saucepan over medium heat
4. Add the smoked beef and fry it well
5. Bake it until it turns brown
6. Then add chopped shallot and pressed garlic
7. Let them cook for a few minutes to soften, then add the Provençal spices and tomato puree
8. Pour the red wine over the mixture in the pot and then add the beef stock and water
9. Cover the pot with a lid and let it boil for half an hour
10. Peel the carrot and cut it into thin rounds
11. Wash the potatoes, peel them if necessary and cut them into cubes
12. And add them to the pot
13. Cover with a lid again and let everything simmer for half an hour
14. Finally, add whole buckwheat and season with salt and pepper
15. When the potatoes and carrots are cooked, add the peas and green beans
16. We will taste it and if necessary add more flavor
17. Let the peas and beans cook for a few minutes and then serve immediately

This dish can be served both as a main course (because they are incredibly dense) and as an appetizer, before some other nutritious meal such as chicken with couscous or beef noodles Stroganoff , which you can easily prepare according to our recipe.

Buckwheat soup with chicken

A simple soup with hailstones and tender meat, which is great for the winter months, or when you are attacked by some insidious bacillus.

What will we need

1. 600 ml of water
2. 250 g of whole oat groats
3. 15 ml of olive oil
4. 350 g onion (chopped)
5. 240 g celery (chopped)
6. 170 g carrots (chopped)
7. 240 g zucchini (cut into cubes)
8. 2 cloves of garlic (pressed)
9. 1 liter of chicken broth
10. 470 g cooked chicken (chopped)
11. 240 g of green beans
12. 10 g fresh thyme (chopped)
13. Teaspoon of salt
14. Can of chopped tomatoes
15. 240 g of frozen peas
16. 70 g fresh basil (chopped)

Method

1. Mix water and grits in a large pot and bring the mixture to a boil
2. Reduce the heat and cook for 45 minutes until the hailstones are soft
3. Drain the grits and set aside to drain
4. Heat the oil in a saucepan over medium-high heat
5. Add onion, celery and carrot
6. Sauté the vegetables for 8 minutes until soft
7. Add zucchini and garlic and saute for another 2 minutes
8. Add cooked grits, stock and remaining ingredients, except for peas and basil
9. Bring the buckwheat soup to a boil
10. We reduce the temperature and cook for another 10 minutes
11. Finally, stir in the peas and basil

Lentil soup with buckwheat groats

When we stew lentils with buckwheat, we get a thick goulash-like soup, which is a typical dish in Italy on cold winter evenings. We serve it with crusty bread drizzled with a little extra virgin olive oil.

What will we need

1. 250 g of brown lentils
2. A spoonful of olive oil
3. Small onion (grated)
4. Small carrot (grated)
5. 2 bay leaves
6. 1,250 ml of vegetable broth
7. 190 g of raw buckwheat semolina
8. 250 g of fresh baby spinach
9. 3 tablespoons of extra virgin olive oil

Method

1. Soak the lentils in a bowl of cold water for 1 hour.
2. Then drain it and put it aside
3. Heat the oil in a saucepan over medium heat
4. Add grated onion and carrot
5. Sauté the vegetables until soft for 3 to 5 minutes
6. Add the lentils and bay leaves and stir until coated in oil
7. Pour vegetable broth over the mixture, stir and bring to a boil
8. Let it cook slowly for about 10 minutes
9. Reduce the heat to low and add the buckwheat
10. Cook until the lentils are tender and the buckwheat is cooked, about 25 minutes
11. If necessary, add a little broth or water
12. Remove the buckwheat soup from the heat and stir in the fresh spinach until wilted
13. Take out the bay leaves
14. Serve the soup hot with ½ spoon of olive oil drizzled on top of each plate

Buckwheat soup with mushrooms, potatoes and vegetables

This beef mushroom soup is so hearty that it’s practically one big main dish that you can serve on its own. Yes, she is that full!

What will we need

1. 1 kg stewed beef (cut into cubes)
2. Salt
3. Freshly ground black pepper
4. 2 tablespoons of vegetable oil
5. 280 g mushrooms (thinly sliced)
6. 170 g shiitake mushrooms (thinly sliced)
7. Large onion (peeled and chopped)
8. 2 celery stalks (diced)
9. 6 large garlic cloves (coarsely chopped)
10. 1.5 liters of chicken broth
11. 3 large carrots (peeled and cut into rounds)
12. 2 teaspoons of dried thyme
13. 2 bay leaves
14. 120 g buckwheat groats
15. 750 g potatoes (peeled and diced)
16. Broccoli (cut into small florets)

Method

1. Salt and pepper the beef thoroughly
2. Heat the oil in a large pot
3. Add half the beef and fry, stirring occasionally, for about 5 minutes, until browned on all sides
4. Transfer to a plate and repeat with the rest of the beef
5. Add mushrooms, onion and celery to the pot
6. Stir-fry the vegetables for 7-8 minutes, stirring occasionally, until the water released by the mushrooms evaporates and the vegetables begin to brown
7. Add the garlic and cook for one minute, stirring constantly
8. Return the beef to the pot
9. Pour in chicken broth and add chopped carrots, thyme, bay leaf, salt and pepper
10. Bring the soup to a boil
11. Then lower the temperature and continue cooking for another 1 hour and 45 minutes
12. Add buckwheat and potatoes
13. Bring the soup with hailstones back to a boil and cook like this for another 20 minutes
14. Finally, add the broccoli and cook for the last 5-10 minutes
15. Pour the soup into bowls and serve it hot

Ovar groat soup

This Buckwheat Soup recipe will take you 2 days, but it’s really worth it! Thanks to the long cooking and soaking, the broth will be strong, the meat will be tender and the grits will be soft. On the first day, we cook the meat so that the broth is ready. Barley groats are soaked in water overnight. The next day, just cut the vegetables and simmer everything for about 30 minutes, and the nutritious soup is ready.

What will we need

1. 500 g of roe
2. 1.5 liters of water
3. 200 g of barley semolina
4. 3 pieces of carrots
5. Onion
6. A teaspoon of whole black pepper
7. 3 bay leaves
8. Turnip
9. Parsley root
10. Celery root
11. Leek

Method

1. Put the broth in the pot together with whole black pepper, roughly chopped onion and bay leaves
2. Pour cold water over it so that the boil is completely covered
3. Bring the water to a boil, then turn off the heat and leave the broth to infuse for 2-3 hours
4. Now the meat is so tender that it falls apart
5. Remove the pork broth and cut it into small cubes
6. Allow the broth to cool and store it in the refrigerator until the next day
7. Rinse the barley groats in a colander and put them in a container with twice the amount of water than the weight of the groats
8. We put the container in the refrigerator, where we leave it overnight
9. Wash, peel and cut all the vegetables into small cubes
10. Pour the broth with the meat into the pot and slowly start heating it
11. Add the vegetables
12. Strain the barley groats and add to the pot
13. We bring the soup with hailstones to a boil and cook for about 30 minutes, and dinner is ready
14. We serve the soup with bread and butter

Buckwheat and bacon soup

Polish barley soup is one of the most popular soups of local cuisine. You can prepare it in several different variants. Jewish versions are often vegetarian, and others are based on beef or chicken stock and include bacon or ribs for added flavor, just like this recipe. A common ingredient is barley or buckwheat groats, while the amount and variety of vegetables used is entirely up to you.

What will we need

1. 4 slices of fatty bacon
2. 500 g of dried mushrooms
3. 3 tablespoons of olive oil
4. 2 large yellow onions (sliced)
5. 3 cloves of garlic (pressed)
6. 3 tablespoons fresh parsley (chopped)
7. 2.5 liters of chicken stock (or beef stock, vegetable stock or water)
8. 200 g of pearl barley
9. 4 medium carrots (peeled and cut into rounds)
10. 4 medium potatoes (peeled and diced)
11. Bay leaf
12. 2 tablespoons Vegeta seasoning
13. Freshly ground black pepper, to taste

Method

1. Put the dried mushrooms in a heat-resistant bowl and pour boiling water over them and let them soak
2. Strain the barley groats under cold water and let them drain
3. Heat the olive oil in a large saucepan
4. Add bacon and fry until crispy
5. Then add the onion and garlic and saute until the onion turns translucent
6. Add parsley, broth, drained barley, carrots, potatoes, bay leaf, Vegeta and pepper
7. Drain the mushrooms and chop them
8. Put them in a pot and bring the soup to a boil
9. Reduce the heat and cook for approximately 1 hour until the barley is soft
10. We serve the soup with a dollop of sour cream and homemade pastries

How to cook hail?

Of course, groats can be used in many other recipes than just groat soup. We can cook the so-called cube with mushrooms or hail risotto or be inspired by us and try another dish with this great and healthy ingredient .

Let’s see how to prepare hailstones correctly so that every dish tastes absolutely divine!

It is ideal to rinse the grits under running water before cooking. This is how we rid them of all impurities.

After we have thoroughly rinsed them, we put them in lukewarm water in a ratio of 1:5 , that means 5 parts of water for one part of grits. And we let them stand, when they can acquire up to five times their volume.

We will then start boiling them in the same water. We will not forget to salt the water!

We cook the grits in water for 30 minutes , but during the cooking time we test them for taste and texture.

This is the best way to know that they are perfectly cooked. They should be soft and soft=cooked . We drain the grits and can happily use them for further preparation of the dish of our choice.