Recipe Buckwheat soup with chicken broth. Calorie, chemical composition and nutritional value.

Recommendations for preparing buckwheat soup for those who are on a diet or losing weight

Buckwheat soup is prepared on the basis of fatty broth with the addition of meat, eggs and a large amount of potatoes. A hot dish with this recipe will slow down the weight loss process. However, the dietary version of the soup is ideal for safe and quick weight loss. How to make low-calorie buckwheat soup:

1. Avoid adding a lot of oil and frying. Such components can increase the calorie content of the dish.
2. If you want a soup made exclusively with meat broth, you need to reduce its fat content. After preparing the base, place it in the refrigerator to cool and then skim off any fat on top. With this broth you can prepare aromatic buckwheat soup, but its calorie content will be significantly reduced.
3. Focus on vegetable broths (celery, onions), add a lot of fresh herbs (dill, parsley, basil). This will make the dish more healthy and diversify the taste.
4. Instead of salt, add various spices - ground pepper, smoked paprika, etc.

   

Note! Before preparing buckwheat soup, the cereal can be heated in a frying pan without oil for 5 minutes. This will make the dietary dish more aromatic and tasty.

With egg

At first glance, it may seem that there is nothing unusual in this dish. However, chicken eggs give it an original taste and appearance, as you can see if you look at the photo with its image. Preparing the dish is very simple. Kids will really like buckwheat soup with eggs, and any adult will not refuse such a delicacy.

Ingredients:

• legs - 2 pcs.;
• ground black pepper, spices, salt;
• vegetable oil – 1-2 tbsp. l.;
• eggs – 2 pcs.;
• buckwheat - a glass;
• carrots – 2 pcs.;
• potatoes – 6 pcs.;
• onions – 2 pcs.

Cooking method:

1. Before preparing buckwheat soup with chicken broth, place the chicken legs in a saucepan, add water and start cooking. When it's ready, add buckwheat.
2. Cut the potatoes into cubes and add them to the pan after a quarter of an hour.
3. Chop the onion and grate the carrots. Fry them until golden brown. Throw the roast into the pan and cook for another quarter of an hour.
4. Beat the eggs with a pinch of black pepper. Carefully and slowly, stirring continuously, pour them into the dish.
5. Add salt, pepper, seasonings. Cook for a couple more minutes and then turn off.

Is it possible to have soup with broth or just without meat when losing weight?

Buckwheat soup is useful for weight loss - it contains a minimum number of calories and has many benefits for the digestive tract. The ideal option is a dish cooked in water or vegetable broth. But even buckwheat soup with meat will have no more than 50-60 kcal for every 100 grams. The only caveat is to avoid large amounts of oil and fatty meats (chicken fillet is best for low-calorie soup).

To reduce the overall calorie content of the soup, drain the first broth from the chicken after boiling and add new water. The dish made with the second broth will be lighter and more transparent.

Options for delicious and low-calorie recipes

With Chiken

A light soup with the right amount of protein and low calorie content. You will need:

• chicken breast – 0.5 kg;
• buckwheat – 5-8 tbsp. l.;
• onion – 1 pc.;
• carrots – 1 pc.;
• potatoes – 3 pcs.;
• salt, spices, herbs - add as desired;
• water – 3 l.

  

Rinse the meat thoroughly and add boiling water. After boiling, drain it and replace the water with a new portion. Boil the chicken for about 20 minutes, add salt and spices. Sort the buckwheat and heat it in a frying pan. Peel the potatoes, cut them and add them to the meat. After boiling the broth with potatoes, add buckwheat and cook for 15-20 minutes. Peel and rinse the onions and carrots, and then chop them. They can be immediately added to future soup.

Note! If you want a richer taste of the dish, you can simmer the vegetables a little in a frying pan without oil and then pour them into the broth.

Stir the soup thoroughly, remove from heat and leave covered for 10-15 minutes. The dish can then be served, garnished with a small amount of herbs.

With mushrooms

Mushrooms perfectly complement the taste of buckwheat soup. Required ingredients for the dish:

• water – 2.5 l;
• champignons – 250 g;
• buckwheat – 80 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• greens - a bunch;
• spices and salt - add to taste.

After the water boils, add the washed buckwheat, salt and pepper. Leave it to simmer over low heat for about 15 minutes. Finely chop the peeled onion, grate the carrots. Next, pour the vegetables into the pan and mix them well with the cereal.

Cut the washed mushrooms into medium slices, since their size will noticeably decrease during heat treatment. Next, simmer them in a dry frying pan until the liquid has completely evaporated (3-4 minutes). Next, throw the mushrooms into the pan with the base of the future soup. Boil the dish for another 5 minutes and cover with a lid to infuse.

If at the end of cooking the soup turns out to be too thick, you can add water and bring it to a boil again.

Best served with a little garlic and fresh herbs (for example, dill and parsley).

Without meat

Lenten soup with a low-calorie composition can please you on a diet. Products:

• buckwheat – 200 g;
• potatoes – 3 pcs.;
• onions – 2 pcs.;
• carrots – 2 pcs.;
• greens - medium bunch;
• ground pepper, salt - add to taste.
• water - 2 l.

  

Boil a portion of water, add salt and a whole peeled onion. Finely chop the potatoes and carrots and add to the pan. Rinse the buckwheat thoroughly, remove the husks and add to the pan with the other ingredients of this soup. Next, cook the cereal until completely softened, stirring regularly. At the last stage of cooking, remove the whole onion from the soup and add chopped herbs.

No potatoes

The version of soup without potatoes turns out to be the most dietary and easily digestible in the stomach. Main ingredients for soup:

• chicken broth – 1 l;
• buckwheat – 60 g;
• bell pepper – 50 g;
• dill - a bunch;
• salt, spices - add to taste.

  

Add washed buckwheat to boiling chicken broth. Then wash the bell pepper and cut it into slices, add to the broth. Cook for 10 minutes, add salt, chopped herbs and spices to the broth. Boil the soup for another 5 minutes and remove it from the stove. Serve hot with small pieces of whole grain bread.

Lactic

Diet soup with added milk is popular. Required ingredients:

• milk – 400 ml;
• buckwheat – 50 g;
• sugar – 20 g;
• water – 100 ml;
• salt - a pinch.

  

Carefully remove any debris from the cereal and rinse it; if desired, you can heat it in a frying pan for 5 minutes. Boil water, adding a pinch of salt and cereal. After boiling, boil it for 10 minutes over moderate heat and drain all the water. Add hot milk to the pan instead. Next, reduce the heat and simmer the future soup for about 8 minutes. The finished soup is best served hot.

With meatballs

This recipe is distinguished by its rich composition and pleasant taste. Products for cooking:

• onion – 100 g;
• carrots – 100 g;
• celery – 50 g;
• potatoes – 50 g;
• buckwheat – 60 g;
• minced chicken fillet – 200 g;
• egg – 1 pc.;
• semolina – 20 g;
• salt, ground pepper - to taste;
• water – 2 l;
• greens - a bunch.

  

Mix the minced fillet with the egg, semolina, salt and spices. Next, boil water in a saucepan and add buckwheat to it (boil for about 15 minutes). Add peeled and chopped potatoes, celery root to the container with cereal and cook for another 10 minutes. After about 5 minutes, add chopped onions and carrots. Then form meatballs and place them in boiling water. Add a little salt and cook the soup for 10 minutes. Before serving, add some greens to the dish.

With liver

An original recipe with liver will allow you to diversify your diet. Products:

• potatoes – 3 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• sweet pepper – 1 pc.;
• chicken liver – 150 g;
• buckwheat – 1/3 cup;
• salt, spices - add to taste.

Rinse the chicken liver thoroughly, add cold water and place the pan on the fire. Immediately after boiling, drain all the water and replace it with another. Then cook the liver over low heat.

Next, peel, rinse and cut the potatoes into neat cubes - they must be added immediately after the second boil of the liver. Skim off the foam periodically during the process to prevent the soup from becoming cloudy.

Sort the buckwheat, wash and fill it with water in a separate container, put it on the fire and cook for 10 minutes. Then drain the water and add the boiled cereal to the pan with the liver.

Note! A similar technique with different cooking pots will make the broth more attractive in appearance and prevent it from turning brown.

Next, wash and chop the vegetables, then place them in the main pan. Onions, carrots and peppers should boil for about 5 minutes. Then add spices and a small amount of salt. Let the soup simmer for a couple more minutes, then remove it from the heat and let it sit for at least 30 minutes before serving.

Without meat

The next version of the dish is lighter. If you don’t know how to make low-calorie buckwheat soup, the meat-free recipe will come in handy. It involves cooking in a very, very light broth made from lean chicken and strained. You can make the dish completely lean. To do this, the chicken broth according to the recipe is replaced with vegetable broth, however, the soup turns out not so tasty.

Ingredients:

• chicken fillet – 0.2 kg;
• onion – 1 pc.;
• dill - half a bunch;
• black peppercorns – 2 pcs.;
• buckwheat – 100 g;
• potatoes – 3 small;
• ground black pepper, salt;
• carrot – 1 pc.;
• bay leaf – 1 pc.

Cooking method:

1. Remove the skin from the chicken fillet. Place it in a pan of cold water and place it on the stove. The fire should be medium. When the water boils, pour it out. Fill the pan again, cook the meat with bay leaves and peppercorns.
2. After 30 minutes, remove the fillet. Strain the liquid through cheesecloth and add the buckwheat to boil.
3. After 10-12 minutes, add the potatoes cut into strips.
4. Fry chopped onion and grated carrots in oil. Add to soup 15 minutes after potatoes. Add salt and pepper. Wait until it boils and remove from the stove. Serve with chopped dill.

Main conclusions

Buckwheat is a valuable source of vitamins, minerals and other beneficial nutrients for the human body. Dishes based on it have good nutritional value and a small amount of calories - this combination is ideal for losing weight. Diet soup with buckwheat:

• cooked in vegetable or low-fat chicken broth. The meat base makes it more high in calories, and excess fats in the dish interfere with the natural process of losing weight;
• contains fat-burning products (spices, onions, celery). They promote active digestion and calorie consumption for accelerated weight loss;
• contains a minimal amount of salt, since excessively salty dishes provoke swelling and slow down metabolic processes in the body.

Buckwheat soup can be varied by adding fresh herbs, various vegetables or lean meat. The dish fits well into many dietary systems and can become the basis of a fasting day.

Do you often cook buckwheat soup? Share your secrets for preparing a diet dish.

First courses should be on every table. Although every housewife has 5-6 recipes for soups and borscht in everyday use, and they don’t want to cook anything new or the household members are against it. That is why we are in a hurry to share with you a recipe for buckwheat soup without frying, which is prepared in a completely new way. We will cook with chicken broth, although you can use any meat broth of your choice. The dish will have a very interesting taste if you take smoked ribs.

The soup broth also needs to be cooked properly. Therefore, we will briefly talk about this in our recipe.

• Calorie content per 100 g - 102 kcal.
• Number of servings - 6 plates
• Cooking time - 60 minutes

Ingredients:

• Water - 3.5 liters
• Buckwheat - 1/3 tbsp.
• Potatoes - 3 pcs.
• Green onion - 1 bunch
• Dill - 1 bunch
• Carrots - 1 pc.
• Salt and pepper to taste

How to cook buckwheat in a saucepan? Boiled buckwheat

Buckwheat porridge or buckwheat for short is a simple dish of Russian cuisine. Most people cook buckwheat porridge in water and pre-fry the cereal. At the moment I don't do all this. I cook buckwheat in chicken broth, and it’s tasty and satisfying. I serve boiled buckwheat as a side dish for meat, for example, cutlets, stew, chicken.

Ingredients:

• buckwheat
• chicken bouillon
• salt

Steps

1. Sort the buckwheat and rinse in cold running water. I usually cook buckwheat in an aluminum pan. Pour the washed cereal into the pan so that the buckwheat takes up no more than 1/3 of the pan.
2. I add chicken broth.
3. The broth should cover the buckwheat; the broth should reach half of the pan. Place on the fire and immediately add salt, a little, because... We already added salt to the broth.
4. Cook until it boils, then reduce the heat and leave to simmer until the liquid from the porridge has completely evaporated. No need to interfere! Now you know how to cook buckwheat in a saucepan, and even in chicken broth.
5. While the buckwheat was cooking, I fried boiled chicken pieces and boiled chicken liver in melted vegetable oil.
6. Place the buckwheat on a plate.
7. I serve this buckwheat porridge as a side dish for something meaty. This time there were boiled chicken pieces fried in oil and boiled fried chicken liver.
8. Buckwheat soup with chicken broth Serve with fresh tomatoes and herbs or with kefir okroshka. The result is a balanced and satisfying dinner or lunch. Russian cuisine is rich in hearty dishes, and especially various porridges.

Bon appetit!

Step-by-step preparation of buckwheat soup with chicken broth

Chicken broth tastes best from homemade chicken. We wash the chicken and fill it with cold water, bring the broth to a boil, reduce the heat, add salt and add bay leaf and a couple of allspice peas. In 40–45 minutes you will receive an aromatic and tasty broth, which will be used to prepare the first course. While the broth is cooking, peel the potatoes and carrots. Cut the potatoes into cubes.

Place all the potatoes into the prepared broth.

Peel the carrots and cut them into 4 pieces lengthwise, then cut them into thin slices.

And now it's time for buckwheat. All trading companies claim that the buckwheat they produce is clean, without debris and black grains. But in practice this turns out not to be the case, so we advise you to still sort out the buckwheat before using it and rinse it in several waters. Then put the buckwheat in a frying pan and heat it for 10 minutes.

If the broth with potatoes has already boiled, add buckwheat.

Next, add the carrots. Salt and pepper the soup to taste.

The final touch will be greenery. Add it and let the soup simmer for a couple of minutes and immediately turn off the heat.

The finished soup turns out very tasty and aromatic. You can give it to children, and they will eat it with pleasure, because it doesn’t contain that much-loved onion.

See also video recipes:

1) Well, very tasty buckwheat soup

2) How to cook buckwheat soup

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Soup is considered a low-calorie dish, but adding cream, butter, cheese and other high-fat ingredients increases the calorie count. Borscht cooked in water contains less than 40 kcal/100 ml, while Ukrainian borscht with meat prepared according to the classic recipe contains more than 60 kcal/100 ml. Soups made from lentils, peas and beans cannot be called low-calorie, but they contain vegetable protein, which provides a person with a feeling of fullness for a long time.

WEIGHT LOSS STORIES OF STARS!

Irina Pegova shocked everyone with her weight loss recipe: “I lost 27 kg and continue to lose weight, I just brew it at night. » Read more >>

• 1. Table of calorie content of first courses and their nutritional value
• 2. How to reduce calories?

Diet soup or borscht is prepared with water, without adding butter, sour cream or meat. One plate of this dish contains a minimum amount of calories (about 100 kcal per serving).

A bowl of chicken soup with potatoes contains about 150 kcal, and rice soup cooked in meat broth with the addition of sour cream contains more than 200 kcal.

The calorie content of first courses and their nutritional value (BJU) are presented in the table.

To reduce the energy value of the first dish, you need to adhere to the following rules:

1. 1. Do not fry vegetables. You should avoid frying or do it with a minimum amount of vegetable oil. Refined sunflower oil contains more than 900 kcal, and unrefined olive oil contains about 850 kcal. Amaranth contains about 700 kcal.
2. 2. Use meat without skin. It is necessary to remove it from poultry meat before cooking chicken or turkey broth, and clean pork and beef from films, veins and cut off fat.
3. 3. Avoid fatty sauces. High-calorie mayonnaise should be replaced with low-fat sour cream. When preparing cream soup, you should not use heavy homemade cream, but 10% pasteurized cream. Milk with minimal fat content should be added to milk soup.
4. 4. Drain the first broth. It is necessary to cook the soup not in the first, but in the second or third broth. To do this, after boiling, drain the water and get clean water, and when it boils, you can add cereals and vegetables.

If cheese is specified in the recipe for the first course, then low-fat varieties should be used. There is no need to add processed cheese (their calorie content is about 300 kcal/100 g).

Calorie content Buckwheat soup with chicken. Chemical composition and nutritional value.

Nutritional value and chemical composition of “Buckwheat soup with chicken.”

And a little about secrets.

The story of one of our readers, Inga Eremina:

I was especially depressed by my weight; at 41, I weighed as much as 3 sumo wrestlers combined, namely 92 kg. How to completely lose excess weight? How to cope with hormonal changes and obesity? But nothing disfigures or makes a person look younger than his figure.

But what can you do to lose weight? Laser liposuction surgery? I found out - no less than 5 thousand dollars. Hardware procedures - LPG massage, cavitation, RF lifting, myostimulation? A little more affordable - the course costs from 80 thousand rubles with a nutritionist consultant. You can, of course, try to run on a treadmill until you go crazy.

And when will you find time for all this? And it's still very expensive. Especially now. Therefore, I chose a different method for myself.

Have you ever eaten chicken soup with buckwheat? If not, I highly recommend preparing it. Diversify your daily diet by preparing this wonderful hearty and flavorful soup!

Description of preparation:

Here is a classic recipe for making chicken soup with buckwheat.
Typically, noodles, pasta, or rice are added to chicken broth. Have you tried chicken soup with buckwheat? This is a very pleasant-tasting combination, not to mention the benefits. Moreover, today, when the prices of cereals have become quite high, it is very difficult to feed a large family with ordinary buckwheat porridge. Make this wonderful soup! Purpose: For lunch Main ingredient: Poultry / Chicken / Cereals / Buckwheat Dish: Soups

Similar video recipe “Chicken soup with buckwheat”

• Water 2 l
• Potatoes 4 pieces
• Chicken breast 500 g
• Tomatoes 5 pieces
• Buckwheat 1 cup
• Carrots 3 pieces
• White onion 2 heads
• Vegetable oil 2 tablespoons

Cooking time - 40 minutes.

1 Boil chicken breast. Meanwhile, rinse the buckwheat thoroughly and cut the potatoes into strips. Fry the chopped onion and chopped carrots in a frying pan.

2 Add buckwheat to the chicken broth and cook it until half cooked for about 15 minutes, then add the frying, and after 10 minutes add potatoes and chopped tomatoes. Once the potatoes are ready, the soup is ready to eat.

With potato

This first dish can even be called a vegetable one. Every good housewife should know how to cook chicken soup with potatoes and buckwheat. It turns out very aromatic, and due to the addition of red vegetables, it is also beautiful. If you don't believe me, take a look at the photo to see for yourself. Save the recipe for such a wonderful soup in your piggy bank, you will definitely need it.

Ingredients:

• water – 3 l;
• chicken seasoning – 0.5 tsp;
• bell pepper – 1 large;
• salt – 0.5 tsp;
• chicken – 0.5 kg;
• tomatoes – 2 large;
• vegetable oil – 1 tbsp. l.;
• onion – 1 large;
• bay leaf – 1-2 pcs.;
• carrot – 1 small;
• buckwheat – 125 g;
• potatoes - 3 medium.

Cooking method:

1. Pour water over the meat and let it cook. When it boils, throw in the bay leaf.
2. Grate the carrots, cut the onions and peppers into cubes. Grate the tomatoes without skins.
3. Cut the potatoes into strips.
4. Fry carrots, peppers and onions in a frying pan in vegetable oil for about 5 minutes. Add tomatoes to them, cover, and simmer for the same time.
5. When the chicken has been cooked for half an hour, add buckwheat to it. After 10 minutes, add the potatoes, and after another 15, add the roasted vegetables, salt and spices.
6. Cook until the potatoes are completely cooked.