I cook soups every day, and always different and in small portions. Recent favorites include buckwheat soup with chicken. He won me over with his simplicity and pleasant taste. I'm telling you the recipe!
Ingredients
- Chicken fillet - 350 g
- Potatoes - 300 g
- Buckwheat - 3 tbsp.l .
- Onion - 1 piece
- Carrots - 1 piece
- Vegetable oil - 40 ml
- Dill - 2 twigs
- Green onion - 2 stems
- Black Pepper - 3 peas
- Salt - to taste
- Water - 2 l
Step-by-step cooking recipe
Wash the chicken, cut into small cubes and pour cold water.
After boiling, add black pepper and cook for 20 minutes.
Peel and slice potatoes and onions. Grate the carrots on a coarse grater.
Heat the oil in a frying pan, add the carrots and onions and fry until golden brown.
Pour potatoes and washed buckwheat into a saucepan with meat. Cook for 10 minutes on low heat.
Add the roast and cook for another 5 minutes.
Add salt, sprinkle with chopped dill and green onions. After 2 minutes, turn off and leave to infuse under the lid.
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