Soup with buckwheat in a hurry

Now, mankind is increasingly confronted with the problem of excess weight as a result of malnutrition. Placed a lot of advertising posters, and carried out not one action to combat obesity, so each of us wants to always keep track of what gets into his mouth. Of course, this does not always happen, because the modern rhythm of life does not always allow you to have dinner at home. But if there is such an opportunity, then a must-have dish on the dinner table should be soup.

As a child, my mother constantly forced us to eat this "incomprehensible water with vegetables." And today we are happy to cook this dish for ourselves, because we know that it is full of vitamins and nutrients that the body needs so much especially in the spring.

Outside the window is spring, which means that the body is already fed up with heavy meals, and I want ease. Therefore, today we will tell you how to make soup with buckwheat in just a few minutes.

In order to cook soup with buckwheat we need the following ingredients:

1. Pure water - 3 liters.
2. Buckwheat - 5 tablespoons.
3. Potatoes - 4 medium vegetables.
4. Carrots - 1 piece.
5. Onion - 2 small heads.
6. Seasonal greens - parsley, coriander.
7. Salt, pepper, laurel leaf.
8. Cream or olive oil.

Cooking method:

• In the pot, pour water, one onion peeled off, and pierce it on all sides with a toothpick, and then put in a pan. Also add a teaspoon of salt, pepper on the tip of the knife and bay leaf. Put water on the fire and bring to a boil. When the water boils, even then you can take out the onion head. It will not be needed anymore.

Important to remember! The bay leaf gives the dish bitterness, so you can boil it at the beginning of just a few minutes, or add it at the end, after turning off the soup.

• Soak buckwheat in water. If there is a need, then clean it, that is, remove the fallen husks and unopened grains. Buckwheat fill exclusively with cold water. If you pour it warm or hot, then it will begin to give its useful properties, and we need them in the soup.

• Carrots to clean, grate on a large grater. Onions are also peeled and cut into small pieces. Heat the butter in a frying pan. Put carrots and onions there. Well fry the vegetables until golden brown.

Important to remember! Carrots are very fond of butter, so its amount should be sufficient, so that carrots and onions do not start to burn. You can use several types, for example, cream and olive.

• Wash potatoes, peel and cut into small cubes. Leave it soaked in water.

• Once the water boils, add the buckwheat groats. Let's cook it for 3 minutes. Then we send the potatoes, pre-draining the water in which it was. We let it boil for another 5 minutes. In conclusion, add the fried vegetables. Once the potatoes are cooked, then turn off the fire and the soup with buckwheat is ready.

• Before serving on the table in each plate you need to put the greens. It can be cut into small pieces, but it is better to leave entirely the feathers of parsley and cilantro. Then the type of soup will be more beautiful and truly spring. Do not add greens to the pan. So she will only lose her beautiful green color.

Bon Appetit!

Note! Perhaps such an interpretation of the soup will seem rather simple and banal. Then this soup can be slightly changed, namely, add mushrooms.

What does that require?

1. For three liters of water, 200 grams of champignons will be enough. Mushrooms rinse well, clean from dust and dirt.

2. Cut into small pieces. Then they need to be fried in olive oil.

3. We add the mushrooms even before the buckwheat groats, so that they properly cook and let their juice.

Such soup with buckwheat and mushrooms will no longer be ordinary, but will seem rich in flavor and aroma.