If you like buckwheat soups, you definitely need to try this option with chicken, tomato and vegetables. I prefer to serve it with bread, herbs and whole garlic cloves. So it turns out even tastier and more satisfying!
Ingredients
- Chicken fillet - 1 piece
- Buckwheat - 100 g
- Bell pepper - 1 piece
- Carrots - 1 piece
- Onion - 1 piece
- Tomatoes - 1 piece
- Potatoes - 2 pieces
- Tomato paste - 1 art.l.
- Garlic - 2 clove
- Spices and seasonings - 1 tsp.
Step-by-step cooking recipe
Boil the chicken until tender, remove and cut into pieces.
Send buckwheat and sliced potatoes to the boiling broth.
Randomly chop the remaining vegetables. Fry the carrots and onions for 5 minutes.
Add the peppers and tomatoes, and fry for another 2 minutes. Meanwhile, return the chicken to the broth.
Add tomato paste, garlic and spices, stir the roast and remove from the heat after a minute.
Send it to the soup and boil it until the potatoes and cereals are ready.
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