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Buckwheat soup

Author
Cookinero 28 Feb 2025
5810
Buckwheat soup

Buckwheat soup is a good first course option for those who follow a healthy diet and love healthy food. Buckwheat contains a lot of vitamins, such as B1, B2, as well as potassium, iron and magnesium. Due to the high fiber content, this cereal has a good effect on the digestion, liver and pancreas. This quick and easy soup will appeal to both adults and children. And it occupies a special place on the dietary and medical table.

How to cook Buckwheat soup

Step 1

Buckwheat soup

Peel the garlic and chop finely.

Step 2

Buckwheat soup

Peel and dice the onion.

Step 3

Buckwheat soup

Cut the cooked sausage into small cubes.

Step 4

Buckwheat soup

In a container, beat two chicken eggs until smooth.

Step 5

Buckwheat soup

Fry the onion and sausage in vegetable oil.

Step 6

Buckwheat soup

Rinse the buckwheat and add to the cooked sausage and onion.

Step 7

Buckwheat soup

Place all ingredients in a saucepan, add water and leave to cook for 30 minutes. You will need about 3 liters of water for this amount of ingredients.

Step 8

Buckwheat soup

Add garlic, salt and pepper to taste to the soup and leave to simmer for another 5 minutes.

Step 9

Buckwheat soup

Pour the egg mixture into the soup and stir.

Buckwheat soup - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute the cooked sausage with smoked sausage, kielbasa, or even turkey sausage for a lighter option. Just ensure it’s pre-cooked if the recipe calls for it.
To make it vegetarian, omit the sausage and eggs. Add mushrooms or tofu for protein and use vegetable broth instead of water for richer flavor.
Yes, this soup freezes well. Cool it completely, store in airtight containers, and freeze for up to 3 months. Reheat on the stove, adding a splash of water if needed.
Quinoa, barley, or brown rice make good substitutes, though cooking times may vary. Adjust liquid and simmer until the grain is tender.
Stored in an airtight container, the soup will stay fresh for 3–4 days in the refrigerator. Reheat gently on the stove or in the microwave.
Yes! Sauté the onions and sausage first, then add all ingredients (except eggs) to the slow cooker. Cook on low for 6–8 hours. Stir in beaten eggs at the end.
Serve hot with a dollop of sour cream or yogurt, fresh herbs like dill or parsley, and crusty bread or a side salad for a hearty meal.
Simmer uncovered to reduce the liquid, or mash some of the cooked buckwheat to release starch. A cornstarch slurry (1 tbsp starch + 2 tbsp water) also works.

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