Delicious and rich, this buckwheat chicken soup is a great choice for those looking to feed their family a delicious lunch.
Cooking time 1 hour 20 minutes
Rinse half of the chicken well.
Cut into pieces, peel the onion.
Place chicken and onion in a saucepan.
Pour about 3 liters of water and cook until boiling, remove the foam and simmer for 1 hour under a lid.
Remove the chicken, cool and disassemble. Throw out the onion.
Strain the finished broth.
Peel the onions and carrots, finely chop the onion, grate the carrots.
Fry onions and carrots, stirring occasionally, for 3-4 minutes.
Peel and dice 2-3 potatoes, add to the broth and cook for 5-7 minutes.
Add buckwheat to the pot.
Add grilled vegetables and chicken.
Add half a teaspoon of salt and cook for 7-10 minutes over medium heat.
Add a little chopped dill to the finished soup.
Chicken soup with buckwheat is ready. Pour into plates and serve.
Real Altai buckwheat grown in sunny fields, so that in each nucleolus of TM "Aleika" buckwheat it will transfer its warmth to you.