Vegetable Soup with Chicken and Buckwheat

Name: Vegetable Soup with Chicken and Buckwheat - Dorli K.
Ingredients: 4 tablespoons buckwheat; chicken thighs (boneless) / 1 chicken breast + chicken drumsticks; cut into pieces or pork / veal / beef; 1 onion; finely chopped; 2 tablespoons red pepper paste or 1 red bell pepper; diced; 2 bay leaves; 1 can peeled tomatoes in juice; finely chopped; 2 potatoes; diced; 2; 3 carrots; sliced; 1; 2 parsley roots; sliced; 3; 4 tablespoons oil; 1 bunch fresh parsley; finely chopped; salt; pepper; freshly ground

Soups - Vegetable Soup with Chicken and Buckwheat by Dorli K. - Recipia

Buckwheat is a versatile and healthy ingredient, and when combined with chicken meat and fresh vegetables, the result is a savory soup that delights with flavors and textures. We start by washing the buckwheat in 2-3 waters, making sure to remove the impurities that rise to the surface of the water. This not only helps us clean the grains but also activates their natural aroma. Once the buckwheat is clean, we let it drain while preparing the rest of the ingredients. In a large pot, we put the chicken pieces cut into portions in lightly salted water and let it boil on low heat for 5-10 minutes, starting to time from the moment the water begins to boil. This step is important to remove impurities and obtain a clear broth. After the chicken has boiled, we transfer the meat to the soup pot, discarding the water it boiled in. In a pan, we heat the oil and fry the pieces of chicken until they start to brown. It is essential not to cook them completely, as they will continue to boil in the soup, where they will release their flavor. Once the meat has a golden crust, we transfer it to the soup pot and add 2-3 liters of water. We bring it to a boil, and when the water is boiling, we add the finely chopped onion, pepper paste, bay leaves, and tomatoes, including the tomato paste. We then reduce the heat to low and let it simmer covered for about 25 minutes, until the meat is almost cooked. After this step, we add the washed buckwheat and diced potatoes, raising the temperature again to bring the soup to a boil. Once it starts boiling again, we reduce the heat to low and let everything simmer covered for 15 minutes. Meanwhile, we take care of the vegetables. We slice the carrots and parsley into rounds and sauté them in the remaining oil from the meat until they become soft but not fully cooked. These vegetables will add extra flavor to the soup. After the vegetables are ready, we add them to the soup and let everything simmer covered for another 10 minutes. Finally, we adjust the soup with salt and pepper to taste, adding finely chopped fresh parsley to give it a fresh flavor. We turn off the heat and cover the pot with a lid, letting the soup rest for 5 minutes. This step allows the flavors to blend perfectly. We serve the soup while it is hot, generously sprinkled with fresh parsley leaves for an extra touch of color and freshness. This soup is not only nutritious but also comforting, perfect for chilly days.