Russian Buckwheat Soup

Cozy up with a bowl of this hearty and nutritious buckwheat soup, perfect for warming you up on a chilly day. With tender chicken, wholesome vegetables, and filling buckwheat, it’s a simple yet comforting meal that everyone will love.

As the chilly winds start to blow, there’s nothing more comforting than a bowl of homemade buckwheat soup to keep you warm and nourished. This traditional Russian recipe, a cherished childhood favorite, is not only hearty and delicious but also filled with health benefits. It’s a versatile dish that can be enjoyed with tender chicken or kept vegetarian, according to your preference.

Before we jump into the recipe, let’s talk about buckwheat, the main ingredient in this soup. Even though it has “wheat” in its name, it’s not wheat at all! It’s a seed that’s packed with good things for your body. It has lots of fiber, proteins, and important minerals that help you stay strong and healthy. Plus, it’s great for people who can’t eat gluten. Want to learn how to cook buckwheat perfectly to serve as a side or to have for breakfast? Check out my easy-to-follow guide on how to cook buckwheat.

Why You’ll Love This Soup

This buckwheat soup is more than just yummy food; it’s like a warm hug in a bowl, especially during the cold months. Here’s why this soup is going to be your new favorite:

1. Super Yummy: This soup has tender chicken, a yummy broth with mushrooms and carrots, and soft potatoes. It’s a big bowl of comfort that tastes really good.
2. Fills You Up: With lots of veggies and grains, this soup is a complete meal that keeps your tummy full and happy for a long time.
3. Make it Your Way: You can enjoy this soup with chicken, beef, or just with veggies. It’s easy to change the recipe to match what you like to eat.

How to Make Buckwheat Soup

Making this soup is super easy! Here’s a step-by-step guide to help you make a yummy pot of soup:

1. Get Ready: First, get all your veggies ready. You’ll need onions, carrots, mushrooms, and potatoes. Wash them and chop them into small pieces.
2. Start Cooking: In a big pot, add some olive oil and cook the onions until they turn soft and translucent. Next, add the carrots and cook them for a bit.
3. Add the Chicken: If you’re using chicken, add it now and cook until it turns a nice golden color. If you’re not using chicken, just skip this step.
4. More Flavors: Now, add the mushrooms and cook them for a minute. Then, add the potatoes and mix everything together.
5. Time for Buckwheat: Next, add the buckwheat and the chicken stock Mix everything well.
6. Add Some Spice: Add some salt, black pepper, and bay leaves to give the soup a nice flavor.
7. Let it Cook: Cover the pot and let the soup cook for about 10-15 minutes. This helps all the flavors come together.
8. Serve it Up: Once the soup is ready, put it in bowls and add some fresh dill or parsley on top. You can also add a spoon of sour cream or greek yogurt in the middle for a creamy touch.

Recipe Success Tips

Making a great bowl of buckwheat soup is easy, but here are a few tips to make sure it turns out perfect every time:

1. Fresh Ingredients: Always use fresh vegetables and meat. They not only taste better but also have more nutrients to keep you healthy.
2. Patience is Key: Give the soup enough time to cook. The flavors get better as they blend together over time. So, don’t rush it!
3. Taste as You Go: Don’t forget to taste the soup as you cook. This way, you can add more salt, pepper, or other spices if needed to get the flavor just right.
4. Personal Touch: Feel free to add your favorite veggies or spices to the soup. Making the recipe your own is half the fun!
5. Serving Suggestions: Serve the soup with a slice of warm bread or a side salad to make a complete meal. Or add a dollop or sour cream or Smetana just it’s done in Russia!
6. Leftovers are Great: This soup tastes even better the next day! So, if you have leftovers, store them in the fridge and enjoy a quick and tasty meal later.

So, there you have it! A yummy and warm buckwheat soup that’s perfect for cold days or any time you want something comforting. It’s easy to make and really good for you. Grab your favorite blanket, find a cozy spot, and enjoy a bowl of this wonderful soup that’s sure to make you feel happy and warm inside. If you try it, don’t forget to review and rate the recipe!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

4.85 from 13 votes

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Buckwheat Soup

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Author: Diana

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This Russian Buckwheat Soup is a comforting bowl filled with nutritious buckwheat, tender chicken, and a medley of vegetables, making it a perfect meal to warm you up on cold days. It's a simple, yet hearty dish that brings a touch of Russian culinary tradition to your table, suitable for both young and adult food enthusiasts.

4 servings

This Russian Buckwheat Soup is a comforting bowl filled with nutritious buckwheat, tender chicken, and a medley of vegetables, making it a perfect meal to warm you up on cold days. It's a simple, yet hearty dish that brings a touch of Russian culinary tradition to your table, suitable for both young and adult food enthusiasts.

Ingredients 

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• ▢ 1 tablespoon (15 ml) olive oil or sunflower, vegetable oil
• ▢ ½ medium yellow onion diced
• ▢ 1 cup diced carrot
• ▢ 4 ounces (120 g) mushrooms sliced, any type
• ▢ 1 large chicken breast cubed
• ▢ 2 cups cubed potato
• ▢ 6 cups (1.5 liters) chicken stock or vegetable stock
• ▢ ½ cup (75 g) buckwheat toasted, not the raw green ones
• ▢ 1 teaspoon salt
• ▢ ¼ teaspoon ground black pepper
• ▢ 2 bay leaves dried or fresh

Instructions 

• Wash and chop the onions, carrots, mushrooms, and potatoes into bite-sized pieces.
• In a large pot, heat the olive oil over medium heat. Add the onions and sauté until they become translucent. Follow with the carrots, cooking for 2-3 minutes or until they start to soften.
• Add the chicken pieces to the pot (or beef if you're using it) and sear until they turn a golden brown color.
• Stir in the mushrooms and cook for a minute before adding the potatoes. Mix well to combine the flavors.
• Pour in the stock followed by the buckwheat, stirring well to combine all the ingredients.
• Add salt, black pepper, and bay leaves to the pot, adjusting the seasoning according to your taste.
• Cover the pot and allow the soup to simmer on medium heat for 10-15 minutes, letting the flavors meld.
• Once the soup is ready, serve it in bowls, garnished with a sprinkle of fresh parsley. For a creamy touch, stir in a tablespoon of yogurt in the center of the bowl before serving.

Notes:

• Feel free to adjust the seasoning according to your taste preference. The soup can be stored in the refrigerator for up to 3 days and reheats well, making it a great option for meal prep.
• If you prefer a vegetarian version, simply omit the meat and use vegetable stock.

Nutrition Information

Calories: 404kcal, Carbohydrates: 52g, Protein: 27g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 47mg, Sodium: 1192mg, Potassium: 1342mg, Fiber: 6g, Sugar: 9g, Vitamin A: 5380IU, Vitamin C: 26mg, Calcium: 46mg, Iron: 3mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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