Fragrant, tasty and nutritious buckwheat soup sure you will enjoy and will become your favorite dish.
Let's start cooking;)
- Buckwheat - 50 gr.
- Carrots - 1 pieces.
- Potatoes - 2 pieces.
- Onions - 1 pcs.
- Chicken thighs - 2 pcs.
- Bay leaf
Prepare soup broth, for this we place chicken thighs with cold water and cook until ready, not forgetting to remove the foam.
While the chicken is boiling, let's go over the buckwheat and fry it a little in a dry frying pan for 7 minutes. Roasted buckwheat will have a pleasant aroma and slightly nutty taste.
Cut potatoes into small cubes.
Finely chop the onion
Three carrots on a medium grater.
Chop parsley finely.
Fry the onion in vegetable oil until half cooked and add carrots to the pan.
Remove ready chicken thighs from broth and let them cool. Put the potatoes in the broth and boil until boiling, remove the froth, add salt and add the bay leaf.
Next, add buckwheat to the pan and boil for 15 minutes over medium heat.
It is time to send fried onions and carrots to our soup. Cook another 5 minutes.
At this time, the chicken thighs are already cold, we separate the meat from the bones and cut the chicken into medium pieces.
Meat is poured into the pan, there we also pour the chopped greens, rosemary, add saliva and keep 5 minutes on low heat.
The soup with buckwheat is ready, set the table and sit down for lunch. Bon appetit! =)