Russian Buckwheat Soup
The ultimate comfort food, Russian Buckwheat Soup blends savory chicken, nutty buckwheat, and fresh vegetables into a hearty bowl of goodness. Perfect for the colder months, this easy weeknight dinner will warm your heart and soul. Trust me, you won't want to miss this delightful recipe!
Equipment
- Skillet
- Saucepan
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Wooden Spoon
Ingredients
- 1 tablespoon olive oil
- ½ medium yellow onion diced
- 1 cup diced carrot
- 4 ounces mushrooms sliced, any type
- 1 large chicken breast cubed
- 2 cups cubed potato
- 6 cups chicken stock or vegetable stock
- ½ cup buckwheat toasted, not the raw green ones
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 bay leaves dried or fresh
Instructions
- 1. Wash and chop the onions, carrots, mushrooms, and potatoes into bite-sized pieces.
- 2. In a large pot, heat the olive oil over medium heat. Add the onions and sauté until they become translucent.
- 3. Follow with the carrots, cooking for 2 to 3 minutes. Add the cubed chicken and sear until golden brown.
- 4. Stir in the mushrooms and cook for a minute before adding the potatoes.
- 5. Pour in the stock followed by the buckwheat, stirring well to combine.
- 6. Add the salt, black pepper, and bay leaves. Cover and let it simmer for 10 to 15 minutes.
- 7. Once ready, serve in bowls garnished with parsley and a dollop of yogurt if desired.
Notes
- Tip 1: Adjust the seasoning according to your taste preference.
- Tip 2: The soup can be stored in the refrigerator for up to 3 days.
- Tip 3: It reheats well, making it a great option for meal prep.
- Tip 4: For a vegetarian version, omit the meat and use vegetable stock.