Preparation Time: 50 minutes Servings: 4 Complexity: Easy
There’s something wonderfully comforting about a warm, hearty soup, especially when it’s packed with nutritious ingredients. Today, let’s dive into a recipe that combines the wholesome goodness of buckwheat with tender chicken and vibrant vegetables, all simmered to perfection in a multicooker. This Buckwheat Soup is not just easy to make but also rich in flavors, making it a perfect choice for a cozy meal.
What Makes Buckwheat Special?
Buckwheat, despite its name, is not actually a type of wheat. It’s a gluten-free seed that’s packed with essential nutrients. High in fiber, protein, and antioxidants, buckwheat has been a staple in many cultures for centuries. It’s known for its nutty flavor and versatility, making it a popular choice in various dishes from porridge to pancakes. In this soup, buckwheat adds a unique texture and earthy flavor that pairs beautifully with the other ingredients.
Ingredients:
- 160 g onions: Finely chopped for a subtle sweetness.
- 160 g carrots: Grated to release their natural sweetness into the broth.
- 100 g bell peppers: Adds a hint of freshness and color.
- 700 g potatoes: Cut into sticks to provide a hearty base.
- 700 g chicken (thighs or drumsticks): Provides a rich, savory flavor.
- 200 g buckwheat groats: The star of the dish, adding texture and nutrition.
- Seasoning: Khmeli-Suneli for an aromatic blend of spices.
- Black peppercorns: For a gentle kick of spice.
- Salt to taste: Enhances all the flavors.
Step-by-Step Preparation:
Step 1: Prep the Vegetables and Chicken
Start by preparing all your ingredients. Finely chop the onions and bell peppers. Peel and grate the carrots, which will help them blend seamlessly into the soup, adding sweetness and color. Cut the potatoes into sticks, which will cook evenly and provide substance to the soup. Finally, divide the chicken into 2-3 pieces, ensuring it fits comfortably in the multicooker.
Step 2: Combine Ingredients in the Multicooker
Once all the vegetables are prepped, it’s time to assemble the soup. Place the chopped onions, grated carrots, bell peppers, and potato sticks into the multicooker. Add the chicken pieces on top, followed by the buckwheat groats. The buckwheat should be evenly distributed, as it will absorb the broth and expand as it cooks.
Step 3: Season and Cook
Sprinkle the Khmeli-Suneli seasoning and add a few black peppercorns to the multicooker. These spices will infuse the soup with a warm, aromatic flavor. Add salt according to your taste. Finally, pour in enough water to cover all the ingredients, ensuring that the soup has enough liquid to cook evenly.
Set your multicooker to the “Soup” setting and cook for 50 minutes. This gentle, slow cooking process allows the flavors to meld together, resulting in a rich and satisfying broth.
Step 4: Serve and Enjoy
Once the soup is ready, carefully open the multicooker and give the soup a good stir. The chicken should be tender, the potatoes soft, and the buckwheat fully cooked. Serve the soup hot, garnished with fresh herbs if desired. This Buckwheat Soup pairs wonderfully with a slice of crusty bread or a simple green salad.
Why You’ll Love This Recipe
- Nutritious and Filling: Buckwheat is a powerhouse of nutrients, making this soup not only delicious but also incredibly satisfying.
- Easy to Prepare: With minimal prep work and the convenience of a multicooker, this recipe is perfect for busy weeknights.
- Versatile: You can easily customize this soup by adding other vegetables or herbs to suit your taste.
A Message to Our Readers
We hope you enjoy making and eating this Buckwheat Soup as much as we do! It’s a warm, comforting dish that’s perfect for any day of the week. Don’t forget to leave a comment below and let us know how it turned out for you. Did you add your own twist to the recipe? We’d love to hear your thoughts and any variations you tried. Happy cooking!