Recipe: Super Broth and Simple Buckwheat Soup with It step by step with pictures | Handy.Recipes

Super Broth and Simple Buckwheat Soup with It

Cooked superbouillon and simple buckwheat soup on it

Nutritional Value

If you've never tried replacing noodles with buckwheat in a standard chicken noodle soup, be sure to try. Buckwheat makes "sound" this soup in a whole new way. Well, in the meantime, I suggest you read the recipe for cooking chicken superbouillon for this and many other soups. That's what we're going to use to make those "noodles/wheat", And we're going to uncover the flavors of simple foods with soy sauce.

Author of the recipe

Ingredients for superbouillon and simple buckwheat soup with it:


  • Broth (1 kg. chicken wings + 1 carrot, celery root, onion, 100 g. mushrooms, a bunch of parsley, 4 tbsp. spoons of powdered milk) - 1,5 l
  • Chicken fillet - 200 g
  • Onion (medium) - 1 pc
  • Carrots (medium) - 1 pc
  • Buckwheat grits (or buckwheat noodles) - 150 g
  • Champignons (optional) - 100 g
  • Soy sauce - 5 tablespoon
  • Parsley - 1 handful.
  • Black pepper (to taste)
  • Vegetable oil - 3 tablespoon

How to cook super broth and simple buckwheat soup with it step by step with photos


Prepare products for broth. It's probably no secret that wings are great with chicken broth. But for a rich chicken broth, I suggest not boiling them, but baking them beforehand and using another secret ingredient. Namely - skim milk powder. The fact that the result of frying (the formation of the characteristic taste, smell and ruddy crust) is the result of a chemical reaction from the mixing of proteins and sugars of the product when heated. In cooking, this reaction is called the Maillard reaction. In simple words - adding milk powder to chicken - we add more proteins and sugars and therefore increase the Maillard reaction. So, chicken wings laid out on a baking tray, pour 4 tablespoons of powdered milk and send to a preheated 180 degree oven for 30-40 minutes until well browned. ** If I am not mistaken, this trick with powdered milk was invented, or at least introduced, by the famous Heston.

In the meantime, prepare the vegetables for the broth. Need 1 large carrot and onion. Celery and/or parsley root. Optionally, a handful of mushrooms. *Since I was making a broth for Chinese-inspired dishes, I use a mix of mushrooms and shiitake, but just with mushrooms works as well as without them at all.

Chop all the vegetables and mushrooms coarsely.

When the wings are ready, remove them from the pan and deglaze the contents of the pan by adding water (I use white dry wine). Deglaze means to pour the liquid into the pan where the product was fried and there are , Use a spatula to scrape them off and dissolve them in the liquid.

Put a deep pan with a thick bottom on the fire and heat 2 tablespoons of vegetable oil. Instead of a saucepan, it is better to use a pressure cooker, if you have a multicooker - ideal. Fry the vegetables and mushrooms in the heated oil for about 5 minutes (pepper if desired), until lightly browned. Add chicken wings, the contents of a deglazed pan into a pot, pour water, add spices and herbs (depending on your wishes - thyme / rosemary / bay leaf / chili pepper, I use sprigs of parsley), bring to a boil, cover with lid, reduce heat and cook for about 2 hours on low heat.

Cool the broth, then strain it through threefolded gauze. You will get a thick flavorful rich broth with a brown color, which can be used in the preparation of thick soups, stews and sauces. Or you can freeze it for future use.

I pour the broth into a freezer bag and freeze it. I take the frozen cubes out as needed and use it in dishes. But this broth has another secret: if you put the cubes in a deep dish through gauze folded threefold, and let them melt and strain again...

... After thawing, all suspended matter (fat, gelatin and excess particles) will remain in the gauze, and you will get a crystal clear, transparent, flavorful and rich broth, which in culinary language is called consomme. The suspension can be thrown away or frozen again for stewing, and there is a lot to be done with such broth.

Since the broth itself has a very bright and rich flavor, even the simplest soups with it will turn out perfect. This time I'm making buckwheat soup with Chinese motifs. For it you need to prepare 1 chicken filet, mushrooms (optional), 1 medium onion and carrot, a bunch of parsley, 150 grams of buckwheat groats or buckwheat noodles soba, soy sauce, black pepper to taste and 2 spoons of vegetable oil.

Cut the chicken fillet into any shape (I prefer slices) and marinate it in a tablespoon of vegetable oil and 2 teaspoons of soy sauce, adding black pepper to taste.

Chop the onions, slices the carrots, and the mushrooms into quarters (and the larger ones into slices).

Heat a tablespoon of oil in a pot, add chicken and fry quickly.

Add onion, carrot and mushrooms, fry until browned.

Pour the broth over the chicken (since it is rich enough, you can thin it with water to taste), stir in the soy sauce to taste and bring it to the boil. * In the above broth preparation process there is no salt. This is not a mistake. When you add broth to different dishes, you regulate the amount of salt to your taste, adding salt directly to the dish while cooking. And the resulting consommé is sometimes begging for soy sauce. It adds salt, and it enhances the flavor and aroma of the soup even more.

Dip buckwheat noodles or buckwheat in boiling broth. * To give the dish a Chinese character, I use buckwheat soba noodles, but it works great with buckwheat too, and may even taste better. In my opinion, the soy sauce goes very well with the buckwheat and enhances its flavor.

Cook until the noodles are cooked (5 minutes) or buckwheat (10-15 minutes). * While the soup is boiling, I put more parsley sprigs in it (I fasten them to the handle of the pot) and cover with a lid. This adds extra flavor.

Sprinkle the parsley greens and/or green onions over the finished soup and... Enjoy the taste of real chicken broth combined with "uncovered", The soy sauce brings out the flavors of mushrooms, buckwheat, and chicken.

Nutritional Value:

Whole Dish:
Calories
1750.1 Calories
Protein
155.1 g
Fat
69.1 g
Carbohydrates
131.1 g
100g:
Calories
97.8 Calories
Protein
8.7 g
Fat
3.9 g
Carbohydrates
7.3 g

Soy Sauce, Vegetable Oil, Onions, Parsley, Buckwheat, Chicken, Carrots, Mushrooms, Mushroom, Pepper, Buckwheat grits, Chicken Fillet, Broths and Soups, Hot Soups

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