Buckwheat soup in a slow cooker
Composition / ingredients
6
Servings:
Step-by-step cooking
Step 1:
Necessary products. You can take any other parts of the chicken.
Step 2:
Chop the onion and carrot. Pour oil into the bowl of the slow cooker, turn on the Frying mode, 140 degrees, for 20 minutes. Put the vegetables, mix. Close the lid and cook for 10 minutes.
Step 3:
Cut the ham into small pieces, put it with vegetables, lightly salted. Mix, close the lid and cook until the signal.
Step 4:
Peel the potatoes and cut into small cubes, wash the buckwheat. Put it in the bowl.
Step 5:
Pour hot water, add salt and spices. Close the lid, switch the slow cooker to Soup mode (by default, an hour).
Step 6:
Five minutes before the end of the mode, sprinkle the soup with chopped dill.
Step 7:
And then pour on plates and call everyone to the table. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Vegetable oil - 873 kcal/100g
- Hop-suneli - 417 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Paprika - 289 kcal/100g
- Chicken leg - 185 kcal/100g
- Buckwheat kernels - 313 kcal/100g
