Today the theme will again be about the benefits of the first dishes. Light buckwheat soup on a broth from a bird is not only a hearty, but also useful, tasty dinner. You can cook from any bird. I have a quail.
Description of preparation:
A light and hearty soup for dinner is prepared in one hour. For the broth, I took a quail (you can any bird) and did not make a toast, but threw the vegetables raw. You can take groats any to your taste. For an alternative to other soups, try to make such a soup.
Ingredients:
- Quail - 1 Piece
- Onion - 1 Piece
- Carrots - 1 Piece
- Bulgarian pepper - 1 Piece
- Potatoes - 2-3 Pieces
- Buckwheat groats - 100 grams
- Vegetable oil - 50 grams
- Greens - To taste
Servings: 3-4
How to Cook "Easy Buckwheat Soup on Bird Broth"
1. Pour the meat with water and bring to a boil. We remove foam, salt and season it to taste, cook until ready so that the broth does not strongly boil.
2. I do not roast vegetables, but I throw them raw at a time when meat is boiling.
3. We cook with the lid closed, and in the meantime we cut the potatoes.
4. In such a soup can add any vegetables to your taste. For example, cauliflower or asparagus beans, broccoli and zucchini, etc. When the meat is cooked, you can add potatoes.
5. Wash the buckwheat thoroughly and add it at a time when the potatoes begin to boil.
6. At the very end, add greens. If you want soup fatter, you can fry vegetables on vegetable or butter. In the presented variant the soup is obtained more easily.
7. Meat I add portion by piece to the plate, and afterwards I top up the soup.
8. Serve hot. Instead of buckwheat, you can take any other (rice, millet, wheat, etc.).
Source: povar.ru