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Angle shot of buckwheat soup with chicken in a white bowl with a spoon
4.92 from 12 votes

Buckwheat Soup

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.
Author Diana
Servings 4 servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 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

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