A master class for preparing a nutritious dish of Russian cuisine - buckwheat soup with meatballs. This recipe, of course, is not new, but tested by taste and time, which makes it suitable for the daily menu.
Content:
- Ingredients
- Step by step cooking
- Video recipe
This first dish is prepared in meat broth, supplemented with buckwheat and meatballs. But if you wish, you can always cook it in a new variation. For example, instead of buckwheat, use rice, lentils, wheat and any other cereals, add bacon, tomatoes, cheese, peas and other ingredients.
Soup preparation takes very little time because the food is cooked quickly enough. At the same time, the first course turns out to be tasty and satisfying. After all, buckwheat is a very nutritious and healthy product. It contains many vitamins, proteins, carbohydrates and minerals. This soup will warm you on cool evenings, fill you with strength and benefit the health of all family members. It is easily absorbed by the stomach, from which it is useful to absolutely everyone: both young children, and adults, and people with health problems. Therefore, it is imperative to be able to cook such a soup.
- Caloric content per 100 g - 37 kcal.
- Servings - 4
- Cooking time - 45 minutes
Ingredients:
- Meatballs - 25 pcs. (for their preparation you will need 500 g of any kind of meat, 1 head of onion and 1 clove of garlic)
- Buckwheat - 150 g
- Onions - 1 pc.
- Egg - 1 pc.
- Dill - bunch
- Bay leaf - 2 pcs.
- Allspice peas - 5-6 pcs.
- Carnation - 2 buds
- Salt to taste
- Ground black pepper - to taste
Cooking buckwheat soup with meatballs
1. Since my meatballs were prepared in advance and frozen for future use, I immediately began to cook the soup. You will have to do them first. To do this, take any minced meat, or twist the meat in a meat grinder. Also twist the head of the onion and squeeze out a clove of garlic. Salt and pepper the minced meat and mix well. After that, form the meatballs a little larger than the cherry, then it will be convenient to eat them whole. When the meatballs are ready, start cooking the soup.
First, fill a pot of water and place it on the stove to boil. After the water boils, dip the meatballs into a saucepan. The order in which you place the meatballs is very important. Because if you put them in non-boiling water, they will become rubbery. Along with the meatballs, put bay leaves, allspice peas, cloves and peeled onions in a saucepan.
2. Boil water again, reduce heat to low and continue cooking meatballs. The longer they boil, the richer and more satisfying the soup will be.
3. After laying the meatballs, wash the buckwheat under running water.
4. And immediately send the buckwheat to the pan with meatballs so that the products are cooked at the same time.
5. Since the meatballs are cooked very quickly, the readiness of the soup is determined by the readiness of the buckwheat. Therefore, when buckwheat is ready, put finely chopped dill in a saucepan, which can be used frozen.
6. While buckwheat with meatballs is being cooked, boil hard-boiled eggs in salted water. Dip them in a saucepan of cool water, place them on the stove, bring to a boil, reduce heat to low and cook them for no more than 10 minutes. Then immerse in cool water for 5 minutes, this will allow the squirrel to detach from the shell. Peel the eggs and cut into cubes.
7. Put the boiled eggs in the soup and remove the boiled onion.he has already done his job, gave away the taste and aroma, and is no longer needed in the pan. Adjust the flavor of the soup with salt, black pepper, and cook all the ingredients together for about 2–3 minutes.
Pour the finished soup into plates, if you wish, you can put croutons in each of them or sprinkle with green onions.
See also a video recipe for cooking buckwheat soup with meatballs in a slow cooker:
