Buckwheat soup: calorie content and nutritional value of all cooking methods

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 potatoes and carrots

This lean dish has a relatively low energy value and does not contain animal fats at all. Therefore, it is ideal for those who adhere to the basic principles of a vegetarian diet or plan to lose excess weight. To prepare it you will need:

• A glass of dry buckwheat.
• 2 liters of filtered water.
• 3 medium potatoes.
• 2 small carrots.
• 30 ml of vegetable oil (ideally olive).
• A clove of garlic.
• Salt, bay leaf, fresh herbs and spices.

Preparing this soup with buckwheat and potatoes is quite simple. First you need to boil water, supplemented with bay leaves. As soon as it boils, peeled and chopped potatoes are immersed in it. Grated carrots fried in olive oil and washed cereals are also sent there. All this is lightly seasoned with any aromatic seasonings and cooked until fully cooked. Shortly before turning off the stove, add crushed garlic and chopped herbs to the pan with buckwheat and potato soup. It is served hot with homemade croutons.

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.

With tomatoes

This tasty and healthy dish is one of the most successful combinations of vegetables, herbs and cereals. It is equally suitable for both small and adult family members and will allow you to diversify the Lenten menu. To feed your family light buckwheat soup, the calorie content of 100 g of which is only 45 kcal, you will need:

• 1 liter of filtered water.
• 2 potato tubers.
• 2 tbsp. l. buckwheat.
• 2 ripe tomatoes.
• Small carrots.
• Medium bulb.
• Salt and fresh thyme.

Water is poured into a suitable pan and sent to the stove. As soon as it boils, diced potatoes are immersed in it. After some time, salt, carrot pieces and chopped onions are added to the common container. Almost immediately, the contents of the pan are supplemented with washed buckwheat, lightly fried in a dry hot frying pan. All this is seasoned with fresh thyme leaves and brought to full readiness. Literally five minutes before turning off the heat, add chopped tomatoes to the simple lean soup. The dish cooked in this way is kept for a short time under the lid and served in deep plates with wheat bread croutons.

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.

Step-by-step cooking instructions

1. First of all, you need to cook the broth. To do this, fill a pan with water and place the chicken in it. After the liquid boils, skim off the resulting foam until the broth becomes clear. After this, you should leave the meat to simmer over low heat.

2. You need to prepare the vegetables - wash and peel them. After this, grate the carrots on a medium grater. Cut the onion and potatoes into cubes (small).

3. Place a frying pan on the stove and pour vegetable oil into it. When it warms up, add the onion and fry it a little. After this, add another carrot, stir and cover with a lid, leave for about five minutes.

4. Place the washed buckwheat in a separate dry frying pan and fry it for about five minutes.

5. When the broth is ready, remove the chicken from it. Remove the meat from the bones and place it back into the pan. Also send all previously prepared ingredients and spices there at the same time.

6. You still need to cook for about 10 minutes. After this time, cover the pan with a lid. Then remove from the stove and leave to steep for 15 minutes.

7. Before serving the soup, chop the greens and sprinkle on top.

This is how the soup turns out. The process of preparing it is not that complicated.

What is the essence of the buckwheat soup diet?

This very healthy and tasty soup should be included in your diet when you need to achieve a good figure, but without losing your health. The calorie content of dietary buckwheat soup is a maximum of 50-60 kcal per 100 g.

In addition to being beneficial for your figure, such nutrition helps cleanse the body and improves skin and hair.

Like any other, a diet using buckwheat has its contraindications: gastrointestinal diseases (stomach ulcers, acute gastritis, intestinal disorders), pregnancy, lactation, increased emotional or physical stress, so you should consult your doctor before using it.

The diet consists of low-calorie dishes combined with the periodic (3 to 7 times a week) inclusion of buckwheat soup. They replace more high-calorie dishes in the first half of the day.

Such a diet does not require much effort, since buckwheat-based health dishes are satisfying, and their presence on the menu without the categorical exclusion of all other favorite dishes makes such nutrition easy for the psyche to perceive. At the same time, success will depend on how often high-calorie dishes are replaced with buckwheat soup.

Soup Recipes

Below are buckwheat soup recipes with ingredients and quantities.

On the water

• water – 2 l;
• buckwheat – 0.5 cups;
• potatoes - 2 medium tubers;
• carrots – 1 pc.;
• onion – 1 pc.;
• salt – 1/2 tbsp. l.;
• greens (parsley, dill);
• bay leaf and ground black pepper, optional.

Lightly fry chopped onions and carrots in sunflower oil. Pour the cereal washed in hot water into boiling water and bring to a boil. Add diced potatoes and sautéed vegetables to the soup. Cook for 20 minutes. Add greens and cook for another 5 minutes.

You can prepare soup from the same products, but using a slow cooker. To do this, lightly fry the onions and carrots in baking mode, add buckwheat, potatoes, water and salt. Cook in stew mode for 1 hour. 10 minutes before the end of cooking, add the greens.

If you want to reduce the calorie content to a minimum, you should not fry the onions and carrots, but add them fresh to the soup.

With tomatoes and garlic

Tomatoes and garlic give this soup a rich taste.

• water – 2 l.;
• buckwheat – 3/4 cup;
• tomato – 2 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• salt – 0.5 tbsp. l.;
• parsley or cilantro.

Buckwheat washed in hot water is added to boiling salted water and brought to a boil. Sautéed finely chopped onions and garlic are added to the broth. After 15 minutes, add small diced tomatoes and parsley or cilantro.

With Chiken

• water -2.5 l;
• medium-sized chicken breast – 1 pc.;
• buckwheat – 1/2 cup;
• 1 small onion;
• small carrots - 1 pc.;
• salt – 2 tsp;
• greens - 1 bunch (to your taste).

Optional: bay leaf and black peppercorns.

Place skinless chicken breast in cold water and bring to a boil. Drain the liquid and add 2 liters of clean water. Boil the semi-finished chicken product for half an hour, remove the meat, separate from the bone and cut into small pieces. Return it to the broth and add buckwheat, whole onions and carrots. Cook for 15 minutes. Add bay leaf, black pepper and finely chopped herbs.

Let it boil a little and turn it off.

If desired, you can replace the onions and carrots with broccoli or bell peppers in the same quantity.

With mushrooms

• water – 2 l;
• fresh mushrooms (oyster mushrooms, champignons or any other) – 200 g;
• buckwheat – 1/2 cup;
• potatoes – 2 pcs.;
• onion – 1 pc.;
• 1/2 tbsp. l. salt;
• bay leaf and ground pepper (black);
• dill greens.

Boil mushroom broth (depending on the type of mushroom - from 30 minutes to 1 hour). Place buckwheat washed in hot water and fried vegetables in it. After boiling, add diced potatoes and salt. Cook for 15 minutes. Add finely chopped dill, bay leaf and pepper. Boil for 5 minutes.

Fish

• water – 2 l;
• boneless fish – 500 g;
• buckwheat – 2 tbsp. l. with a slide;
• onion – 1 pc.;
• carrots – 1 pc.;
• capers – 1 tbsp. l.;
• tomato paste – 1 tbsp. l.;
• salt – 1/2 tbsp. l.;
• dill – 1 bunch;
• bay leaf and ground pepper (black, allspice) to taste.

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Results and reviews

As a result of such a diet with light soup on the menu, you can lose from 5 to 15 kg of excess weight within 3-6 months and switch to a relatively healthy diet.

This fairly low-calorie diet has received positive reviews from people who have tried it.

Anna, 40 years old, Kursk : Both I and my children enjoy eating this soup. In six months, without effort or nervous breakdowns, I lost 10 kg. I am no longer overweight, but as support I include soup in my weekly menu 2-3 times.

Andrey, 52 years old, Volgograd : Every day for lunch I eat such dishes with different compositions, and as a result, after losing 7 kg of excess weight in 3 months, I feel almost healthy. At the same time, I allow myself sweets for breakfast, but light dinner - vegetables, chicken, turkey, fish, etc.

Svetlana, 27 years old, Moscow : I’m so used to liquid buckwheat dishes on the daily menu that I can’t give it up even after significant weight loss. I especially liked the buckwheat with tomatoes. In six months, minus 12 kg, healthy skin and hair, and lightness throughout the body. This diet is easy to follow and goes without any special restrictions. I think that this is not a diet at all, but an option for daily healthy eating.

Preparation

1) First you need to prepare all the ingredients. You need to peel the onions, carrots and potatoes, then rinse under running water so that no soil gets in. If you have a whole chicken, separate the breast from it. Rinse and pat dry with a paper towel and sprinkle with salt.

2) Place the pan on the stove, pour three liters of water and add the breast to cook the broth. The cooking time is about an hour to obtain a nutritious and tasty broth. First bring to a boil, then reduce heat to low and cover with a lid.

4) Place the prepared vegetables in hot oil and fry over medium heat until golden brown. Make sure that nothing burns; for this you need to stir constantly.

5) After the onions and carrots are fried, you can start with the potatoes. Cut it into medium or small cubes, as you prefer, and add to the pan with the breast. Cook for thirty-five minutes and then add the washed buckwheat. Stir thoroughly. Continue cooking until done for about fifteen minutes, but make sure that the buckwheat does not boil too much, as it will turn out to be porridge.

6) At the end of cooking, place the fried vegetables in the pan with the soup and stir. This kind of frying will give your soup a bright sunny hue, which will make it more appetizing, aromatic and attractive to the eye. You can also add a few bay leaves and black peppercorns at this time. The aroma will be so indescribable that your household will run to the kitchen. Pour the soup into deep serving bowls and sprinkle with chopped herbs, it is best to take parsley or dill.

Buckwheat soup calories per 100 grams

How to prepare the dish “Buckwheat soup”

1. Bring water to a boil in a saucepan and add salt.
2. Add 1 whole peeled onion and cook it while you prepare the rest of the ingredients.
3. Cut the potatoes and carrots into desired pieces and add them to the soup along with bay leaves and peppercorns.
4. Fry 1 more carrot and onion in oil and put it in a pan.
5. Rinse the buckwheat until the water is clear, add to the soup, and simmer until tender (15 - 20 minutes)
6. At the end of cooking, remove the onion and sprinkle the soup with herbs.

• Potatoes - 300 gr.
• Buckwheat - 30 gr.
• Onions - 2 pcs.
• Carrots - 2 pcs.
• Peppercorns - 4 pcs.
• Sunflower oil - 3 tbsp.
• Water - 2000 gr.
• Dill - 10 gr.
• Bay leaf - 1 pc.
• Salt - 5 gr.

Nutritional value of the dish “Buckwheat soup” (per 100 grams):

— Potatoes 0.5 kg.

— Buckwheat 100 gr.

— Carrots 1 pc. — Onion 1 pc. — Sunflower oil 50 gr.

1) First, you need to wash and peel the potatoes, carrots and onions. Cut the peeled potatoes into cubes measuring 3 by 1 cm. 2) Chop the onions quite finely. 3) Also chop the peeled carrots very finely. 4) Fry pre-sorted buckwheat in a frying pan to enhance the aroma of buckwheat. 5) Place the potatoes in a saucepan with water and bring to a boil. When the potatoes are half ready, that is, about ten minutes after the start of boiling, add the fried buckwheat. Cook for another 15-20 minutes. 6) Fry onions in vegetable oil until golden brown. Add carrots to the onion and fry for a couple more minutes. 7) Place the prepared fried onions and carrots into the soup at the very end, when the potatoes and buckwheat are already cooked. Boil the soup along with the fry. Add salt to taste. You can add low-fat sour cream to this soup. Sprinkle with herbs in a plate when serving.

This section presents the calorie content of buckwheat soup in various preparations, as well as the content of proteins, fats and carbohydrates. All data is provided per 100 grams of the finished product. To find out the content of BZHUK in a serving (plate), enter the required amount of product into the calculator.

1 standard serving of food (plate) = 250 grams.

Today I will tell you how to cook light buckwheat soup with beef

We try to eat light foods and healthy products, and low-calorie buckwheat soup (from 36.8 kcal/100 grams!), with beef, is one of the excellent hearty and at the same time dietary dishes. This soup is prepared quickly and is very healthy thanks to buckwheat, which gives us energy and gives our body a feeling of fullness for a long time.

Ingredients for buckwheat soup with beef:

• Beef – 400 g
• Potatoes - 500 g
• Onions - 200 g
• Carrots – 150 g
• Buckwheat – 100 g
• Vegetable oil - 3 tbsp.
• Greens to taste
• Salt, pepper, spices to taste

Preparation. Option 1:

Place the beef in boiling water and cook until done. Remove from the pan for a while, cool and cut into portions.

Prepare the dressing for the soup. Fry onions and carrots in vegetable oil.

Place potatoes into boiling broth.

When the potatoes are half cooked, add buckwheat. About 10-15 minutes after the potatoes have boiled. Together with the buckwheat, put the vegetable dressing into the pan and cook the soup until the cereal is ready.

Chop the greens, add to the pan with the soup, cook for another 1-2 minutes and turn off. Don't forget to salt the soup.

Buckwheat soup with beef is ready!

The calorie content of our buckwheat soup per 100 g is 49.5 kcal

• Proteins - 2.9 g
• Fats - 1.9 g
• Carbohydrates - 4.8 g

Preparation. Option 2:

We don’t fry the vegetables, but put them in the pan along with the potatoes and don’t use oil.

In this case, the calorie content of buckwheat soup per 100 g = 36.8 kcal

• Proteins - 2.9 g
• Fats - 0.5 g
• Carbohydrates - 4.8 g

Cooking time: 30 minutes

Rating 5.0 4 reviews

Our buckwheat soup is ready. Its calorie content is so low that you can eat it several times a day and lose weight without any problems!

Buckwheat soup is easy to prepare in a slow cooker. You can use not only beef, but any meat you like or not use meat at all. Soup with buckwheat and chicken and lean buckwheat soup (without meat) are very tasty. But, in my opinion, it is optimal to prepare soup with buckwheat and beef.

Bon appetit to you and your family!

Best regards, Natalie