Chicken broth by right is considered an excellent basis for preparation of first courses. And one of the most successful options is soup with addition of buckwheat. Thanks to a fine combination of chicken and buckwheat, food turns out nourishing, useful and very tasty.
To hostesses for record: secrets of preparation of chicken broth
Before starting preparation of buckwheat soup on chicken broth, it is necessary to consider several key nuances. That broth turned out rich, choose chicken meat on a stone. For example, it can be wings or a breast and also a shin or ham. Put them in a pan, without husking. And if you to liking light and low-calorie soups, then fat of chicken and skin need to remove and cook previously a dish on secondary broth.
List of products
- Chicken meat on a stone - 500 g;
- Unground buckwheat buckwheat - 200 g;
- Potato - 4 pieces;
- Onions - 2 pieces;
- Carrots - 1 piece;
- Sunflower oil;
- Fresh fennel - 1 bunch;
- Black sprinkling pepper;
Recipe for buckwheat soup on chicken broth
To cook soup, for a start it is necessary to cook broth. Wash out chicken under flowing water and lower in a pan. Gain 3 liters of water and bring to the boil. As soon as water begins to boil, carefully scum formed from meat that broth became completely transparent. After that lower temperature of heating and cover a pan with a cover. The broth made thus will turn out rich and fragrant. If you want to receive a dietary dish before lowering chicken in a pan, remove fat and leather. And after boiling drain water. Fill a pan again, bring to the boil, and only after that begin to cook.
Meanwhile prepare vegetables. From potatoes, onions and carrots remove a peel. Chop onions small pieces, potato - cubes or straws, and grate carrots. Pour buckwheat into a bowl and wash out in flowing water several times.
Now it is necessary to make subfrying - it will impact to soup magnificent relish and aroma. In the warmed frying pan pour in a small amount of sunflower oil and when it is heated, put onions and brown to transparency. Then add to it carrots and fry, stirring slowly until vegetables get a golden shade.
40 minutes later after the beginning of cooking of chicken accurately get it from a pan and shift to a plate. Separate meat from bones and return it in a pan together with the prepared subfrying, potatoes and buckwheat. Bring to the boil, and then reduce temperature to a minimum, cover and you cook soup until until potato becomes soft. At the end of preparation add salt to taste and a black sprinkling pepper.
Tasty and useful buckwheat soup on chicken broth is ready! Remove it from a plate and leave a little to infuse. And then pour on soup plates and give to a table, having powdered with the crushed fennel.