Buckwheat soup without meat with dumplings lean

Excellent lean soup is no less healthy and satisfying than meat! It is prepared very quickly, a new version of the soup with dumplings. You can eat without bread. You can add mushrooms and tomatoes. Delicious and satisfying. Soup with buckwheat, which is good to cook if there is dough left from dumplings and buckwheat from the side dish.

Elena Belashova

Recipe author

Buckwheat soup without meat with dumplings lean

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Composition / ingredients

servings:

For soup:

Buckwheat

Onion

Carrots

Potatoes

Water (or vegetable broth)

Vegetable oil (for roasting)

Greenery

For the test:

Wheat flour

200

Water

150

Vegetable oil

Salt

to taste

Greenery

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 2 g

Fats 22 % 4 g

Carbohydrates 67 % 12 g

90 kcal

GI: 46 / 8 / 46

Step-by-step cooking

Cooking time: 40 min

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How to make buckwheat soup without meat with dumplings lean?

1. Cut onions and carrots into cubes, fry directly in a saucepan and pour water. Of course, salt everything and add spices.
2. Cover the buckwheat, cook for 5 minutes, then cover the diced potatoes.

3. Make dough for dumplings. From the sifted flour, boiled chilled water, oil and salt, knead the dough.
4. Roll a flagellum out of the dough. Cut it into pieces and dip the pieces into the soup as soon as the potatoes are almost ready.
5. Sprinkle with herbs, season with sauce (lean mayonnaise, sour cream, tomato paste).
To taste, you can add oyster mushrooms or champignons to the soup when onions and carrots are fried.

Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one glass per serving - if the soup is very thick, to 1.5-2 glasses - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".

How to choose the perfect pot for soup, porridge or pickling cucumbers read the article about pots.

Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!