Buckwheat soup

Name: Buckwheat soup
Total time: 45 min
Yield: 4
Cuisine: European
Ingredients: Buckwheat - 100 g; Boiled sausage - 200 g; Chicken egg - 120 g; Onions - 80 g; Garlic - 5 g; Vegetable oil - 40 g; Water - 3000 g

Cookinero 28 Feb 2025

5880

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

Peel the garlic and chop finely.

Step 2

Peel and dice the onion.

Step 3

Cut the cooked sausage into small cubes.

Step 4

In a container, beat two chicken eggs until smooth.

Step 5

Fry the onion and sausage in vegetable oil.

Step 6

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

Step 7

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

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

Step 9

Pour the egg mixture into the soup and stir.

Buckwheat soup - FAQ About Ingredients, Baking Time and Storage

Can I use a different type of sausage in this buckwheat soup?

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.

How can I make this soup vegetarian-friendly?

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.

Can I freeze buckwheat soup for later?

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.

What can I substitute for buckwheat if I don’t have any?

Quinoa, barley, or brown rice make good substitutes, though cooking times may vary. Adjust liquid and simmer until the grain is tender.

How long will this soup last in the fridge?

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.

Can I make this soup in a slow cooker?

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.

What’s the best way to serve buckwheat soup?

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.

How can I thicken the soup if it’s too watery?

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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