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Chicken Buckwheat Soup

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куриный суп с гречкой

Written in English as kurinyy sup s grechkoy, which translates to chicken soup with buckwheat, hopefully.

I paired this with the Piroshki but altered the soup since there is meat in the Piroshki. I omitted the chicken, and it is still quite good. Even though there are mushrooms - I typically do not like them - they mixed well into the soup.

Chicken Buckwheat Soup

6 cups chicken broth 6 l
6 cups water 6 l

Put water and broth in a large pot, warm on medium heat.

1 - 1 1/2 pounds cubed chicken 470-675 g

Cook chicken in a skillet and season with salt and pepper if desired.
Place cooked chicken in the pot.

12 white mushrooms

Thinly slice the mushrooms in the skillet and saute in grape seed oil for 5 minutes, until brown.
Place mushrooms in the pot.

1 large onion
2 medium carrots
2 celery stalks
4 cloves garlic, minced

Dice the onions, slice or dice the carrots, slice the celery. Place all three in the skillet, saute until the onions become translucent.
Add the garlic, saute for 1 minute
Add this to the pot

1/2 tsp black pepper
1/2 tsp ground coriander
1/2 tsp smoked paprika

Add the above spices to the pot. Stir well, and heat to a boil with the pot covered. Reduce heat to medium and simmer for 10 minutes.

1 cup buckwheat 170 g

Add buckwheat to the pot, simmer for 20 minutes.

2 tbsp parsley
2 tbsp fresh dill

Finely chop the parsley and dill.

After the buckwheat soup has been cooking for 20 minutes, stir in the parsley and dill.

This is a pretty heavy soup and doesn’t really need anything else to go with it besides a salad. It is nice as a dinner during a cold, quiet evening. Or a noisy one, this makes a lot of soup!

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