Recipe for buckwheat soup with 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.

Buckwheat soup with meatballs in meat broth for children

Children often love minced meat dishes, be it meatballs or meatball soup. But not only the children will appreciate such a delicious lunch, but also all other members of your family. You don’t have to add bell pepper to the composition, but it gives a special and very pleasant aroma.

We will need:

• minced meat - 200-250 g;
• potatoes - 3-4 pcs.;
• buckwheat - 0.5 cups;
• onions - 1 pc.;
• carrots - 1 pc.;
• bell pepper - 1 pc.;
• Bay leaf;
• salt and pepper to taste;
• vegetable oil.

Preparation:

1. Peel the potatoes and cut them into cubes. We put it in a saucepan, fill it with water, salt it, add bay leaf and put it on the stove. Cook until half cooked.

2. At this time, wash the buckwheat. And when the potatoes are half cooked, pour the cereal into it.

And we clean and finely chop the remaining vegetables (onions, carrots and peppers), grate the carrots. Sauté in a frying pan in oil. Then pour everything into the soup.

3. Add salt, pepper and one egg to the minced meat, mix and form meatballs. We send them to the broth. Let it boil, and then cook for another 15 minutes over moderate heat.

This healthy soup will appeal not only to children, but also to adults!

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.

How to cook soup with buckwheat and egg in a slow cooker?

If you have a multicooker at home, then it is simply unforgivable not to use it. After all, this versatile kitchen assistant can cook everything! And the soups in it turn out delicious. This dish requires meat or chicken broth, but it can also be prepared with meat, then it will become even more nutritious.

We will need:

• potatoes - 3 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• buckwheat - 0.5 cups;
• egg - 1 pc.;
• meat or chicken broth;
• salt and pepper to taste;
• vegetable oil.

Preparation:

1. Pour vegetable oil into the multicooker bowl. Set the “Frying” mode.

2. While the oil is heating up, finely chop the peeled onion and grate the carrots on a coarse grater. Place in a bowl to fry, stirring occasionally.

3. At this time, peel and cut the potatoes. We spread it with the vegetables, and immediately pour the washed buckwheat into it. Fill with chicken or meat broth. Salt if the broth is not salty. Add spices if desired.

Set the “Soup” or “Grain” mode, time – 35 minutes.

4. Five minutes before the end of the program, break an egg into a bowl, salt it and beat it well with a fork. With one hand, pour the egg into the soup in a thin stream, and with the other hand, constantly stir it. Then cover the lid and cook until the end of the program.

If desired, sprinkle with fresh herbs. A delicious, aromatic and very light soup will fill you with strength for the whole day!

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.

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.

Quick buckwheat soup with stewed meat

If you don’t have time to cook, but really want something thin, then make this soup with stewed meat. It is very, very fast and will take you a minimum of time. The main thing is that the meat is of high quality and fresh. Therefore, choose products that you trust.

We will need (for a 3 liter pan):

• buckwheat - 200 g;
• beef stew - 1 can;
• carrots - half medium;
• onion - 1 pc.;
• potatoes - 4 pcs.;
• Bay leaf;
• salt pepper;
• vegetable oil.

Preparation:

1. Pour water into a saucepan, add some salt and set to boil.

At this time, we clean all the vegetables, cut the potatoes into large cubes, finely chop the onion, and grate the carrots.

Place the potatoes in boiling water.

2. Wash the buckwheat thoroughly and place it in the pan when the potatoes are half ready.

3. Sauté onions and carrots in oil in a frying pan, seasoning them with pepper.

4. 10 minutes after adding the buckwheat, add the stew. When the broth boils, add the roast and bay leaf. Let's taste for salt. Since the stew itself is salty, it may not be necessary to add salt. Turn off the stove, cover the pan with a lid and let the soup brew for 10 minutes.

This quick soup will help you out more than once!

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.

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.

How to make lean buckwheat soup without meat?

Very light, lean soup with buckwheat. In addition to these products, you can add your favorite vegetables, for example, bell pepper will add a summer, pleasant aroma. A dish for the whole family for every day and without special expenses. Take note!

We will need:

• potatoes - 4 pcs.;
• onions - 1 pc.;
• carrots - 1 pc.;
• buckwheat - half a glass;
• Bay leaf;
• salt, pepper, spices;
• vegetable oil;
• flour - 1 tbsp.

Preparation:

1. Peel vegetables: carrots, potatoes and onions. Cut the potatoes into cubes and place them in a pan of water on the stove, not forgetting to add salt. Cook for 10 minutes after boiling.

Then add bay leaf and well-washed buckwheat.

2. Chop the onion and grate the carrots. Fry the vegetables in oil in a frying pan until they become soft. Then pour in the flour and mix everything well.

Thanks to flour, the soup will not be too thin.

3. Place the roast into the pan. You can also add your desired spices at this stage.

Taste and add salt if necessary. Cook for a couple more minutes and remove from heat. A delicious vegetable soup that you can eat during fasting, on a diet, and indeed every day.