Buckwheat contains many useful trace elements and iron, which are necessary for the human body, but there are not many buckwheat dishes. Therefore, today we will prepare a simple and very tasty buckwheat soup in a slow cooker, which is accessible even to novice cooks.
In order to cook healthy and tasty buckwheat soup in a slow cooker, you must adhere to the following rules:
- To minimize the loss of vitamins, you must strictly observe the cooking time of certain foods. The soup does not need to be cooked for a long time, as it will lose all vitamins and nutritional value.
- Carrots are better to pass, and not to cook then the carotene, dissolved in oil, is absorbed better.
- It is desirable to cook soup in such a volume that you can eat once. When heated, all vitamins are destroyed, and in the first of them - vitamin C.
- Meat for soup is desirable to choose low-fat. You can not use sprouted and greenish potatoes, as they contain solanine and chlorophyll - toxic substances for the human body.
- You need to fry in refined or ghee. Otherwise, as a result of burning under the influence of high temperatures, carcinogens can form.
Buckwheat soup is recommended for deficiency in the diet of proteins, animal fats, trace elements and vitamins. But in a limited amount it should be consumed by people suffering from atherosclerosis, diabetes, diseases of the liver, stomach, pancreas and biliary tract.
Cooking time: 1 hour 15 minutes.
Servings Per Container: 6 .
Calories per 100 g: 210 kcal.
Buckwheat soup - ingredients:
- pork tenderloin - 300 g;
- buckwheat - 200 g;
- carrot - 2 pcs.;
- onions - 2 pcs.;
- potatoes - 3 pcs.;
- oil - 2 tbsp. spoons;
- salt, spices, bay leaf- taste.
Recipe for Buckwheat Soup in a Multicooker:
Pour a little oil into the multicooker bowl and turn it on to fry the meat. Meanwhile cut the meat into small pieces.
When the slow cooker warms up a little, put the chopped meat into it. We leave the meat to fry under a closed lid, and in the meantime, let's deal with the vegetable base for buckwheat soup. Finely chop the onion.
Most of the carrots are three on a medium grater, and the rest is cut figured.
After a sound signal about the end of cooking meat, turn on the multicooker in the mode of frying vegetables. Add the onion and fry for ten minutes, stirring occasionally.
Then add grated carrots to the meat with onions.
We clean the potatoes and cut into strips.
We sort the buckwheat groats and rinse well for about 5 minutes under running water. When the readiness signal sounds, add buckwheat, potatoes and figured carrots to the meat with vegetables.
Fill all the ingredients with water to the required level.
Add salt, Italian herbs and bay leaf. We close the slow cooker, turn on the soup cooking mode (1 hour).
The soup is ready, pour into serving bowls and serve. This soup will be especially delicious if served with bread and butter, which will emphasize refined taste ready meal.
Buckwheat soup is an unhackneyed, amazing and simple dish that you can cook for lunch in your slow cooker. We, as always, will cook the soup in the Redmond slow cooker.
By the way, buckwheat itself comes from India, where it is called “black rice”. Just think: buckwheat began to be eaten more than 5,000 years ago!
Buckwheat contains useful vitamins and minerals: iron, potassium, phosphorus, iodine, zinc, fluorine, vitamin E, B vitamins and folic acid. It contains 60% carbohydrates (and carbohydrates are what gives us energy). Plus, these are complex, long carbohydrates - i.e. you will be full long time until they are digested.
Also, buckwheat is convenient in storage, since this cereal does not grow moldy, does not go rancid - in general, solid pluses.
Now let's get to the soup.
For soup, we cook buckwheat, mushrooms, potatoes, carrots, onions and spices
You will need for a slow cooker with a bowl of 3-3.5 liters:
- buckwheat 100-120 grams
- half an onion
- two medium potatoes
- one carrot
- half a jar of chopped champignons
- spices to taste - in my case it was salt, parsley and allspice
- boiled water or broth up to 2.5 liters
If your soup must be with meat - take a boiled piece of pork or chicken - as much as buckwheat. Or use meat broth instead of water.
Buckwheat for soup is better to weigh
Remember that buckwheat is boiled soft: I took almost 140 grams, as a result it turned out to be thick. Therefore, take 100-120 grams, and not by eye, but measure on the scales.
Cut onions and potatoes, grate carrots
Now we are roasting for a better taste. In principle, it can be made immediately in a slow cooker, in 5-7 minutes in the frying mode. But my slow cooker was busy at that moment, so I resorted to the help of a good old cast-iron skillet.
We make frying for our soup with buckwheat
There is very little left.
We shift all the products into the multicooker bowl, pour meat broth(or water for vegetarians), and turn on the "soup" program for 40 minutes.
When serving, the finished dish can be decorated with herbs, and seasoned with sour cream or unsweetened yogurt.
Bon appetit!
Buckwheat soup in a slow cooker
Delicious and quick soup for the whole family!
Buckwheat soup in a slow cooker recipe is simple and delicious. I prefer to make it with chicken. It's fast, economical, dietary and simply delicious)) The cooking process in a regular saucepan is slightly different in sequence, and you will also have to use a frying pan.
How to cook buckwheat soup in a slow cooker, the nuances:
- Yes, the reverse sequence of cooking, namely the beginning with frying, is a little discouraging. But for those who cook in a slow cooker, this is already a common thing, and they already know for sure that this almost worsens the taste, and maybe even vice versa.
- Take my word for it and check during the cooking process that it is better to fry the meat with roasting, it tastes better!
- Potatoes are simply warmed up with meat and vegetables to speed up the temperature rise process.
- Exactly in order not to waste time until the multicooker reaches the temperature, we pour boiling water from the kettle. If the volume of your kettle does not allow you to fill in as much water as you need (I brew here for 3 liters), you can do this in two steps. Immediately waiting for the kettle to boil a second time or after cooking in soup mode.
- Buckwheat will cook at the same time as potatoes, no need to worry and do something extra.
- Don't be afraid to add garlic, it will give a spicy note and improve the taste and aroma of the soup.
Preparation Time:10 minutes
Time for preparing:15 minutes
Total time: 25 minutes
Dish: Soups / Borscht
Cuisine: Russian
Servings: 6 servings
Ingredients
- 400 grams chicken thighs without skin and bones, can be replaced with breast
- 2 pcs potatoes
- 3 tbsp buckwheat
- 1 pc onion
- 1 piece carrot
- 1 clove of garlic
- 1 bunch parsley
- salt
- 2 tbsp sunflower oil
Instructions
We wash the buckwheat, fill it with water and set aside. Cut the chicken into pieces. Finely chop the onion, three carrots on a coarse grater. Cut potatoes into cubes
We put the slow cooker in the frying mode, add a little to it and start frying the onions.
Then add carrots and fry a little more. Then put the chicken in the microwave and fry. Add potatoes and heat up. We fill hot water from the kettle, let it boil, salt. Pour buckwheat, let it boil again and set the soup mode. I have it 12 minutes.
Often there is a problem what to cook for dinner. It seems that all the soups have already been tried and they managed to get bored. But few people often cook buckwheat soup. By the way, it is very useful and tasty soup. Let's cook buckwheat soup in a slow cooker, but for those who do not have such a miracle of technology, we will tell you how to cook buckwheat soup with chicken on the stove.
Buckwheat soup in a slow cooker: preparing a delicious lunch without problems
It takes a little time and effort to prepare a delicious soup. And if you cook buckwheat soup in a slow cooker, your efforts will be even less. You just need to know the correct calculation of products.
One of the most useful helpers in your kitchen will be a slow cooker. If you have not had time to verify her abilities, start with buckwheat soup. It would seem that the most ordinary dish, but the slow cooker will make its preparation even more pleasant and faster, and the taste is simply amazing!
Everyone knows about useful properties buckwheat. It contains proteins, iron, vitamins and other useful elements, and by preparing a soup with buckwheat and vegetables in a slow cooker, you will retain all the value of the substances contained in the products.
A delicious and healthy lunch will give you strength and energy for the whole day. To make buckwheat soup in a slow cooker just perfect, you need to know how to cook it correctly. So, for a multicooker with a bowl of 4-4.5 liters you will need:
- Chicken meat (any, to your taste);
- 3-4 potatoes;
- 1 large onion;
- 1 large carrot;
- 1 cup buckwheat (200 grams), maybe a little less;
- Salt pepper;
- Water.
When all the products in the right quantity are collected, we transgress to their preparation. We wash the meat (you can cook without it) and cut into portions.
Potatoes need to be peeled and cut into cubes. Finely chop the peeled onion. Peel and grate the carrots on a coarse grater.
Remove all debris and unpeeled grains from buckwheat, then thoroughly rinse the cereal in several waters.
We put all the prepared products in the multicooker bowl, pour the necessary amount of water, salt, pepper, you can put a dry bay leaf for the smell, and close the lid. The mode can be selected "extinguishing" (1-1.5 hours).
After the warning signal about the end of cooking, release the steam and open the lid. It's better to let it sit for a while. It is recommended to serve with fresh herbs and sour cream.
It turns out very tasty buckwheat soup. You will definitely like it!
How to cook buckwheat soup with chicken: a detailed recipe
Almost everyone knows about great benefit buckwheat, but few people know what can be cooked from it except for porridge. Therefore, I want to talk about how to cook buckwheat soup with chicken. So simple but healthy dish you and your loved ones will certainly like it, it will become a frequent "guest" in your menu.
Buckwheat chicken soup does not cook for very long, the cooking process is simple, and the result will please you. This is light dish, we can say dietary, which can not harm the body.
Even if there are problems with digestion, from buckwheat soup to chicken broth will only benefit. And having prepared the soup correctly, you will still please yourself. delicious food. To prepare 4.5-5 liters of buckwheat soup, you will need the following ingredients:
- 200 grams of buckwheat;
- 300 grams of chicken fillet (or other part);
- 1-2 carrots;
- 1 large onion;
- 4-5 large potatoes;
- Vegetable oil;
- Salt;
- Greens as desired.
First, we set the broth to boil: we wash the meat, cut it into pieces, fill it with water and put it on the fire. As the water begins to boil, foam will form, which must be removed so that the broth is clear.
Now you can start vegetables. Cut the peeled onion into small pieces, and three carrots on a coarse grater.
On a hot frying pan vegetable oil lightly fry the onion, then add the carrots and continue frying for 5 minutes.
Now you need to peel the potatoes and cut them into cubes.
Sort out the buckwheat groats so that no extra foreign particles come across and rinse. If desired, it can be fried in a clean hot frying pan for 5 minutes.
In a boiling broth, first pour the chopped potatoes, then buckwheat. After 10 minutes, we also send the frying of onions and carrots to the pan.
Salt and cook the soup for another 10 minutes. When the soup is ready to turn off, add chopped fresh herbs and let stand under the lid for a little more.
It turns out a delicious soup if served with sour cream. Eat for health! Bon appetit!
We will prepare delicious homemade sweets that resemble honeycombs, they have a pleasant and rich taste.
Video recipe - honeycomb candy
Ingredients:
- sugar - 100 g;
- soda - 1 tsp;
- honey - 4 tablespoons (or golden syrup).
Candy making process
Line a baking sheet with parchment paper and brush lightly with oil. Immediately you need to prepare a whisk and a spatula so that they are at hand.
Pour sugar and honey into a medium saucepan with a thick bottom. We put on a slow fire and, stirring occasionally, let the sugar dissolve completely. Increase the heat to medium and cook until the color of dark honey is obtained, it will take no more than 3 minutes, you can set a timer.
Note: instead of honey, golden syrup can be used.
Remove from heat, add baking soda and stir quickly with a whisk. Foam will start to appear.
We stop mixing and using a spatula quickly pour the mixture onto a parchment-lined form and do not touch. Leave the sweets to cool completely and then break into arbitrary pieces.
Note: you can eat it like a candy, and if you chop the honeycombs, you get a very tasty topping on ice cream.
To make a bar, you just need to melt your favorite chocolate in the microwave or in a water bath, and then dip the pieces of honeycomb into it. It can be completely, or you can only half, as you like.
