Chicken Soup with Buckwheat and Potatoes
A simple everyday soup: clear chicken broth, a bit of buckwheat, potatoes, and a gentle vegetable sauté. It turns out hearty but not heavy, stores well until tomorrow, and is especially comforting on a cool evening.
Author
home_olga
Instructions
Place the chicken in a pot, cover with cold water, and bring to a boil. Skim off the foam, add a little salt, and simmer for 20 minutes.
💡 Tip: If you want a completely clear broth, do not let it boil vigorously.
About 20 min
While the broth is cooking, dice the potatoes, finely chop the onion, and grate or julienne the carrot. Rinse the buckwheat until the water runs clear.
💡 Tip: It's convenient to rinse the buckwheat in a fine sieve so the grains don't get lost.
About 8 min
Remove the chicken to a plate. Add the potatoes and buckwheat to the broth, add the bay leaf, and cook for 12 minutes.
💡 Tip: The chicken meat will cool down a bit during this time, making it easier to shred.
About 12 min
In a skillet, heat the oil and gently sauté the onion and carrot for 5 minutes without browning them too much. Remove the meat from the bones and return it to the pot.
💡 Tip: The sauté should become sweet and soft, not dark.
About 7 min
Add the sauté to the soup, taste for salt and pepper. Cook for another 5 minutes, then turn off the heat, stir in the herbs, and let the soup sit covered for 10 minutes.
💡 Tip: It can be stored in the refrigerator for up to two days; the next day the buckwheat will thicken the soup a bit, which is normal.
About 15 min
