Recipe Buckwheat soup with chicken broth. Calorie, chemical composition and nutritional value.

Recommendations for preparing buckwheat soup for those who are on a diet or losing weight

Buckwheat soup is prepared on the basis of fatty broth with the addition of meat, eggs and a large amount of potatoes. A hot dish with this recipe will slow down the weight loss process. However, the dietary version of the soup is ideal for safe and quick weight loss. How to make low-calorie buckwheat soup:

1. Avoid adding a lot of oil and frying. Such components can increase the calorie content of the dish.
2. If you want a soup made exclusively with meat broth, you need to reduce its fat content. After preparing the base, place it in the refrigerator to cool and then skim off any fat on top. With this broth you can prepare aromatic buckwheat soup, but its calorie content will be significantly reduced.
3. Focus on vegetable broths (celery, onions), add a lot of fresh herbs (dill, parsley, basil). This will make the dish more healthy and diversify the taste.
4. Instead of salt, add various spices - ground pepper, smoked paprika, etc.

Note! Before preparing buckwheat soup, the cereal can be heated in a frying pan without oil for 5 minutes. This will make the dietary dish more aromatic and tasty.

Chicken and potato soup

Ingredients:

2 carrots, parsley, a piece of leek, a piece of celery, a large chicken breast, 0.5 kg potatoes, 3 large onions, 4 cloves of garlic, 2 cubes of chicken stock, salt, pepper, curry, hot pepper, optional all-purpose spice and Maggi

Preparation:

1. Pour about 2 liters of water into a saucepan. 2. Wash the chicken breast and cut into cubes. 3. Wash the vegetables: carrots, parsley, leeks and celery, cut the carrots into cubes. We put this in water in a pot of minced meat. Cook until the broth is ready, i.e. about 15 minutes. 4. Peel the potatoes and cut into cubes. Add to soup. 5. Peel the garlic and onions. Cut into small cubes. We cut the butter in a pan until golden brown. Add to the pot of soup. 6. Add two stock cubes. 7. Season to taste with salt, pepper, a pinch of curry, hot pepper, you can also use all purpose spices and maggi.

Is it possible to have soup with broth or just without meat when losing weight?

Buckwheat soup is useful for weight loss - it contains a minimum number of calories and has many benefits for the digestive tract. The ideal option is a dish cooked in water or vegetable broth. But even buckwheat soup with meat will have no more than 50-60 kcal for every 100 grams. The only caveat is to avoid large amounts of oil and fatty meats (chicken fillet is best for low-calorie soup).

To reduce the overall calorie content of the soup, drain the first broth from the chicken after boiling and add new water. The dish made with the second broth will be lighter and more transparent.

Options for delicious and low-calorie recipes

A light soup with the right amount of protein and low calorie content. You will need:

• chicken breast – 0.5 kg;
• buckwheat – 5-8 tbsp. l.;
• onion – 1 pc.;
• carrots – 1 pc.;
• potatoes – 3 pcs.;
• salt, spices, herbs - add as desired;
• water – 3 l.

Rinse the meat thoroughly and add boiling water. After boiling, drain it and replace the water with a new portion. Boil the chicken for about 20 minutes, add salt and spices. Sort the buckwheat and heat it in a frying pan. Peel the potatoes, cut them and add them to the meat. After boiling the broth with potatoes, add buckwheat and cook for 15-20 minutes. Peel and rinse the onions and carrots, and then chop them. They can be immediately added to future soup.

Note! If you want a richer taste of the dish, you can simmer the vegetables a little in a frying pan without oil and then pour them into the broth.

Stir the soup thoroughly, remove from heat and leave covered for 10-15 minutes. The dish can then be served, garnished with a small amount of herbs.

Mushrooms perfectly complement the taste of buckwheat soup. Required ingredients for the dish:

• water – 2.5 l;
• champignons – 250 g;
• buckwheat – 80 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• greens - a bunch;
• spices and salt - add to taste.

After the water boils, add the washed buckwheat, salt and pepper. Leave it to simmer over low heat for about 15 minutes. Finely chop the peeled onion, grate the carrots. Next, pour the vegetables into the pan and mix them well with the cereal.

Cut the washed mushrooms into medium slices, since their size will noticeably decrease during heat treatment. Next, simmer them in a dry frying pan until the liquid has completely evaporated (3-4 minutes). Next, throw the mushrooms into the pan with the base of the future soup. Boil the dish for another 5 minutes and cover with a lid to infuse.

If at the end of cooking the soup turns out to be too thick, you can add water and bring it to a boil again.

Best served with a little garlic and fresh herbs (for example, dill and parsley).

Lenten soup with a low-calorie composition can please you on a diet. Products:

• buckwheat – 200 g;
• potatoes – 3 pcs.;
• onions – 2 pcs.;
• carrots – 2 pcs.;
• greens - medium bunch;
• ground pepper, salt - add to taste.
• water - 2 l.

Boil a portion of water, add salt and a whole peeled onion. Finely chop the potatoes and carrots and add to the pan. Rinse the buckwheat thoroughly, remove the husks and add to the pan with the other ingredients of this soup. Next, cook the cereal until completely softened, stirring regularly. At the last stage of cooking, remove the whole onion from the soup and add chopped herbs.

No potatoes

The version of soup without potatoes turns out to be the most dietary and easily digestible in the stomach. Main ingredients for soup:

• chicken broth – 1 l;
• buckwheat – 60 g;
• bell pepper – 50 g;
• dill - a bunch;
• salt, spices - add to taste.

Add washed buckwheat to boiling chicken broth. Then wash the bell pepper and cut it into slices, add to the broth. Cook for 10 minutes, add salt, chopped herbs and spices to the broth. Boil the soup for another 5 minutes and remove it from the stove. Serve hot with small pieces of whole grain bread.

Diet soup with added milk is popular. Required ingredients:

• milk – 400 ml;
• buckwheat – 50 g;
• sugar – 20 g;
• water – 100 ml;
• salt - a pinch.

Carefully remove any debris from the cereal and rinse it; if desired, you can heat it in a frying pan for 5 minutes. Boil water, adding a pinch of salt and cereal. After boiling, boil it for 10 minutes over moderate heat and drain all the water. Add hot milk to the pan instead. Next, reduce the heat and simmer the future soup for about 8 minutes. The finished soup is best served hot.

With meatballs

This recipe is distinguished by its rich composition and pleasant taste. Products for cooking:

• onion – 100 g;
• carrots – 100 g;
• celery – 50 g;
• potatoes – 50 g;
• buckwheat – 60 g;
• minced chicken fillet – 200 g;
• egg – 1 pc.;
• semolina – 20 g;
• salt, ground pepper - to taste;
• water – 2 l;
• greens - a bunch.

Mix the minced fillet with the egg, semolina, salt and spices. Next, boil water in a saucepan and add buckwheat to it (boil for about 15 minutes). Add peeled and chopped potatoes, celery root to the container with cereal and cook for another 10 minutes. After about 5 minutes, add chopped onions and carrots. Then form meatballs and place them in boiling water. Add a little salt and cook the soup for 10 minutes. Before serving, add some greens to the dish.

An original recipe with liver will allow you to diversify your diet. Products:

• potatoes – 3 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• sweet pepper – 1 pc.;
• chicken liver – 150 g;
• buckwheat – 1/3 cup;
• salt, spices - add to taste.

Rinse the chicken liver thoroughly, add cold water and place the pan on the fire. Immediately after boiling, drain all the water and replace it with another. Then cook the liver over low heat.

Next, peel, rinse and cut the potatoes into neat cubes - they must be added immediately after the second boil of the liver. Skim off the foam periodically during the process to prevent the soup from becoming cloudy.

Sort the buckwheat, wash and fill it with water in a separate container, put it on the fire and cook for 10 minutes. Then drain the water and add the boiled cereal to the pan with the liver.

Note! A similar technique with different cooking pots will make the broth more attractive in appearance and prevent it from turning brown.

Next, wash and chop the vegetables, then place them in the main pan. Onions, carrots and peppers should boil for about 5 minutes. Then add spices and a small amount of salt. Let the soup simmer for a couple more minutes, then remove it from the heat and let it sit for at least 30 minutes before serving.

Pea soup with chicken

1 tablespoon olive oil 1 teaspoon butter 1 single chicken breast 3 potatoes 225g carrots and peas 1.5 liters stock 750ml milk 100g heavy cream 18% onion

1. Chop the leek and fry with butter. Add butter and cubed chicken breast. Fry for about 5-7 minutes, stirring occasionally.
2. Add peeled and diced potatoes and fry for about 3-4 minutes. Season with salt and pepper, add carrots and peas (without defrosting), fry for 2-3 minutes.
3. Pour in hot broth and boil. Reduce heat, cover and simmer for about 20 minutes until potatoes are tender. Set aside from heat, add milk, stir.
4. Add a few tablespoons of broth to the cream, stirring constantly. Transfer to the saucepan with soup and stir. Add the scallions and heat gently if necessary. Ready!

Main conclusions

Buckwheat is a valuable source of vitamins, minerals and other beneficial nutrients for the human body. Dishes based on it have good nutritional value and a small amount of calories - this combination is ideal for losing weight. Diet soup with buckwheat:

• cooked in vegetable or low-fat chicken broth. The meat base makes it more high in calories, and excess fats in the dish interfere with the natural process of losing weight;
• contains fat-burning products (spices, onions, celery). They promote active digestion and calorie consumption for accelerated weight loss;
• contains a minimal amount of salt, since excessively salty dishes provoke swelling and slow down metabolic processes in the body.

Buckwheat soup can be varied by adding fresh herbs, various vegetables or lean meat. The dish fits well into many dietary systems and can become the basis of a fasting day.

Do you often cook buckwheat soup? Share your secrets for preparing a diet dish.

What is the essence of the buckwheat soup diet?

This very healthy and tasty soup should be included in your diet when you need to achieve a good figure, but without losing your health. The calorie content of dietary buckwheat soup is a maximum of 50-60 kcal per 100 g.

In addition to being beneficial for your figure, such nutrition helps cleanse the body and improves skin and hair.

Like any other, a diet using buckwheat has its contraindications: gastrointestinal diseases (stomach ulcers, acute gastritis, intestinal disorders), pregnancy, lactation, increased emotional or physical stress, so you should consult your doctor before using it.

The diet consists of low-calorie dishes combined with the periodic (3 to 7 times a week) inclusion of buckwheat soup. They replace more high-calorie dishes in the first half of the day.

Such a diet does not require much effort, since buckwheat-based health dishes are satisfying, and their presence on the menu without the categorical exclusion of all other favorite dishes makes such nutrition easy for the psyche to perceive. At the same time, success will depend on how often high-calorie dishes are replaced with buckwheat soup.

Soup Recipes

Below are buckwheat soup recipes with ingredients and quantities.

• water – 2 l;
• buckwheat – 0.5 cups;
• potatoes - 2 medium tubers;
• carrots – 1 pc.;
• onion – 1 pc.;
• salt – 1/2 tbsp. l.;
• greens (parsley, dill);
• bay leaf and ground black pepper, optional.

Lightly fry chopped onions and carrots in sunflower oil. Pour the cereal washed in hot water into boiling water and bring to a boil. Add diced potatoes and sautéed vegetables to the soup. Cook for 20 minutes. Add greens and cook for another 5 minutes.

You can prepare soup from the same products, but using a slow cooker. To do this, lightly fry the onions and carrots in baking mode, add buckwheat, potatoes, water and salt. Cook in stew mode for 1 hour. 10 minutes before the end of cooking, add the greens.

If you want to reduce the calorie content to a minimum, you should not fry the onions and carrots, but add them fresh to the soup.

With tomatoes and garlic

Tomatoes and garlic give this soup a rich taste.

• water – 2 l.;
• buckwheat – 3/4 cup;
• tomato – 2 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• salt – 0.5 tbsp. l.;
• parsley or cilantro.

Buckwheat washed in hot water is added to boiling salted water and brought to a boil. Sautéed finely chopped onions and garlic are added to the broth. After 15 minutes, add small diced tomatoes and parsley or cilantro.

• water -2.5 l;
• medium-sized chicken breast – 1 pc.;
• buckwheat – 1/2 cup;
• 1 small onion;
• small carrots - 1 pc.;
• salt – 2 tsp;
• greens - 1 bunch (to your taste).

Optional: bay leaf and black peppercorns.

Place skinless chicken breast in cold water and bring to a boil. Drain the liquid and add 2 liters of clean water. Boil the semi-finished chicken product for half an hour, remove the meat, separate from the bone and cut into small pieces. Return it to the broth and add buckwheat, whole onions and carrots. Cook for 15 minutes. Add bay leaf, black pepper and finely chopped herbs.

Let it boil a little and turn it off.

If desired, you can replace the onions and carrots with broccoli or bell peppers in the same quantity.

• water – 2 l;
• fresh mushrooms (oyster mushrooms, champignons or any other) – 200 g;
• buckwheat – 1/2 cup;
• potatoes – 2 pcs.;
• onion – 1 pc.;
• 1/2 tbsp. l. salt;
• bay leaf and ground pepper (black);
• dill greens.

Boil mushroom broth (depending on the type of mushroom - from 30 minutes to 1 hour). Place buckwheat washed in hot water and fried vegetables in it. After boiling, add diced potatoes and salt. Cook for 15 minutes. Add finely chopped dill, bay leaf and pepper. Boil for 5 minutes.

• water – 2 l;
• boneless fish – 500 g;
• buckwheat – 2 tbsp. l. with a slide;
• onion – 1 pc.;
• carrots – 1 pc.;
• capers – 1 tbsp. l.;
• tomato paste – 1 tbsp. l.;
• salt – 1/2 tbsp. l.;
• dill – 1 bunch;
• bay leaf and ground pepper (black, allspice) to taste.

The dish is prepared on the basis of fish broth from low-fat varieties of product (cod, pink salmon).

First, cook the broth: place boneless pieces of fish in cold water and boil for 20 minutes.

The cereal is added to the prepared broth and, when it boils, sautéed onions and garlic are added (you can add capers and tomato paste during sautéing). Boil for a quarter of an hour and add dill, salt and pepper. Let it brew for about half an hour.

Cheese soup with chicken

Ingredients

• 2 chicken fillets about 500 g, • 1.5 liters of water, • a piece of carrot (about 4–5 cm), • a piece of light leek (about 4–5 cm), • a small piece of celery, • a teaspoon of dried vegetables , • 1 allspice and 1 bay leaf, • 1-2 sprigs of parsley, • 300 g cream cheese, • salt, pepper, hot pepper, curry, • croutons or puff croutons.

Preparation:

1. Wash the fillets and fill them with water, boil. After boiling, remove the foam. Peel, chop and add vegetables to the soup. Cook for about 40-45 minutes until the fillet is tender.
2. When the meat is ready, remove and cut into cubes. We take allspice and bay leaf.
3. Add washed parsley, melted cheese to the soup and mix everything. We just boil it until the cheese dissolves.
4. Place the sliced ​​meat, toast on a plate and pour in the soup. Bon appetit!

Results and reviews

As a result of such a diet with light soup on the menu, you can lose from 5 to 15 kg of excess weight within 3-6 months and switch to a relatively healthy diet.

This fairly low-calorie diet has received positive reviews from people who have tried it.

Anna, 40 years old, Kursk : Both I and my children enjoy eating this soup. In six months, without effort or nervous breakdowns, I lost 10 kg. I am no longer overweight, but as support I include soup in my weekly menu 2-3 times.

Andrey, 52 years old, Volgograd : Every day for lunch I eat such dishes with different compositions, and as a result, after losing 7 kg of excess weight in 3 months, I feel almost healthy. At the same time, I allow myself sweets for breakfast, but light dinner - vegetables, chicken, turkey, fish, etc.

Svetlana, 27 years old, Moscow : I’m so used to liquid buckwheat dishes on the daily menu that I can’t give it up even after significant weight loss. I especially liked the buckwheat with tomatoes. In six months, minus 12 kg, healthy skin and hair, and lightness throughout the body. This diet is easy to follow and goes without any special restrictions. I think that this is not a diet at all, but an option for daily healthy eating.

How many calories are in buckwheat soup? Calorie content of soups, beneficial and harmful properties

Soup is a well-known first course, distributed all over the world. Few of us know that there can be over a thousand soup recipes. The reason for this is the peculiarities of the cuisines of different nations.

It should be noted that in our area, traditional types of soups are most popular.

The list of these recipes includes pea, vegetable, and chicken soups. Mushroom soups with wonderful taste and unique aroma are not so common. To prepare fish soup - fish soup - different types of fish are used.

Thanks to all this abundance of very different recipes for preparing soups, the very concept of the word “soup” becomes very generalized.

Properly prepared broth is an important component of a tasty and aromatic soup. But no less important is how the products that are added to the broth or decoction are prepared.

So, what is the calorie content of soups?

How many calories are in chicken soup? Before answering this question, it should be noted that the calorie content of chicken soup is determined not only by the method of preparing the broth, but also by the products chosen for it. Eg:

The calorie content of chicken soup (vegetable) is about 40-50 kcal per 100 g. product

The calorie content of chicken soup with rice is about 60 kcal per 100 g. product

Of course, the calorie content of pea soup will be largely determined by the method of its preparation. By the way, the calorie content of peas can also vary depending on the type of crop.

The calorie content of pea soup is 60-70 kcal per 100 g. product

Calorie content of mushroom soup is 26 kcal per 100 g. product

The calorie content of kharcho soup, prepared according to a recipe that includes meat and rice, will be relatively small.

The calorie content of kharcho soup with meat and rice is 75 kcal per 100 grams. product

With meatballs:

The number of calories in meatball soup will not be too different from the calorie content of any soup prepared with meat broth.

The calorie content of soup with meatballs is about 48 kcal per 100 g. product

Buckwheat soup has an amazing aroma. This is an easy to prepare, light and healthy dish for our body. Its calorie content will also depend on the method of preparation and the products included in it.

The calorie content of buckwheat soup without meat is about 38 kcal per 100 g. product

With vermicelli:

Noodle soup can be prepared with meat broth or plain water, and may also include various vegetables. All this in a certain way affects its calorie content.

The calorie content of noodle soup (with chicken breast) is about 19 kcal per 100 g. product

A bowl of soup:

Let's say a plate holds 250 grams. ready dish. If we take as an example chicken soup with a calorie content of about 80 kcal per 100 grams. product, then by simple calculations we obtain:

The calorie content of a bowl of soup is about 200 kcal.

Soups are not prepared with anything in different countries: wine and champagne, beer, brine, fruit and vegetable juices, and even blood mixed with vinegar. And what are the ingredients: hippopotamus meat, live bats, animal hooves, deer placenta, bird nests! And many of these first courses are considered beneficial to human health. But some nutritionists have claimed in recent years that their healing power is exaggerated, and fatty broths are even harmful to our gastrointestinal tract.

The benefits and harms of soups

On the one hand, soups are very nutritious, but still lower in calories than main courses (especially fried ones). These dishes supply the human body with the amount of energy it needs, stimulate metabolism, are quickly absorbed, and regulate blood pressure. Cereal soups cooked in water improve intestinal health and remove harmful toxins. The first dish, prepared from fresh vegetables according to all the rules, can be called a dietary dish.

Proponents of separate nutrition, on the other hand, say that the liquid fraction dilutes the gastric juice and therefore worsens digestion

. They also claim that meat broths poison our body with poisons that are formed during cooking and are supplied to animals with food (hormones, antibiotics, growth accelerators).

Who is right: a distant ancestor who threw a piece of fresh meat from a killed animal into a clay pot of water and warmed himself with broth in the winter cold, or a contemporary who bought a semi-finished meat product (or even ready-made canned soup) in the nearest supermarket? There is no exact answer yet, but there are recommendations from nutritionists to monitor the calorie content of all dishes and prepare them only from high-quality food products.

Buckwheat soup with mushrooms and chicken

Soup with chicken, buckwheat, mushrooms is easy to prepare and repeat at home. Hot first courses are always present on our tables, so today’s recipe will help you diversify your daily diet. Chicken broth cooks quickly, which means you can prepare a delicious, hearty soup in a short time. Buckwheat and mushrooms are an important component of it. Let's prepare a set of all the ingredients and start cooking.

Ingredients for 1.8 liters of water:

• chicken (drums, wings, thighs) – 300 g;
• champignons – 200 g;
• carrot – 1 pc.:
• onions – 1 pc.;
• buckwheat – 100 g;
• flour - 0.5 tables. l.;
• vegetable oil – 30 g;
• garlic – 1 clove;
• parsley - 3-4 sprigs;
• salt and pepper to taste.

How to cook chicken soup with buckwheat and mushrooms

1. Let's cook chicken broth; you can use any part of the chicken - drumsticks, wings or thighs. Cook for 15 minutes, add a little salt, skim off any foam that appears if necessary. Then add the washed buckwheat and continue cooking everything together for another 10 minutes.

2. Wash the mushrooms for the soup and cut into slices.

3. Add the mushrooms to the soup and cook everything together for about 10 minutes.

4. While the mushrooms are cooking, fry the onions and carrots with the addition of vegetable oil. We will chop the vegetables in advance: carrots using a grater, and chop the onions into small cubes with a knife. When the onions and carrots become soft, thicken the frying with flour: add it to the pan and fry along with the vegetables for about a minute, and then immediately turn off the heat.

5. Add the roast to the soup and stir. Bring to a boil, reduce and simmer for 5 minutes.

6. Before turning off the heat, add chopped parsley and chopped garlic to the soup.

We pour the aromatic, tasty, hot soup into plates and invite everyone to the table.

Author: Natalya

Cooking tips

1. Buckwheat goes well with vegetables and mushrooms. In addition to chicken, you can add meatballs, dumplings, and sausages.
2. Buckwheat is usually added to the broth along with potatoes. If you add it later, the potatoes may already be boiled, and the cereal will still be raw.
3. If you don’t have buckwheat - kernels, but only grains, add it when all other products are ready. Krupka cooks very quickly.
4. After cooking, let the soup sit, covered, for at least 20 minutes. The cereal will reveal its rich taste.

To make a cold day less of a burden, treat yourself to buckwheat soup and the weather will not seem so gloomy and sleepy.

Bon appetit!

Buckwheat soup: recipe for dietary nutrition

Making buckwheat soup, the recipe for which we will tell you, is very simple. The cooking process does not require any culinary talent, just a little effort, and in return you will receive a healthy, complete lunch.

To prepare soup you need to know not only the sequence of actions, but also the calculation of ingredients. But everyone has their own calculation. Of course, you can say approximately, but everyone has different tastes. After all, some people like thick soup, others like a large amount of broth and a small amount of vegetables.

For the classic recipe for making 3.5 liters of buckwheat soup you will need the following products:

• 150 grams of buckwheat;
• 4-5 large potatoes;
• 2 medium onions;
• 1 carrot;
• A few cloves of garlic;
• Salt pepper;
• Vegetable oil.

Buckwheat soup cooked in water is exclusively dietary food. And it’s very easy and quick to cook.

Let the water heat up, and in the meantime, carefully sort out the buckwheat, rinse it so that it is completely clean.

Cut the peeled potatoes into cubes and throw them into boiling water. Following the potatoes, add buckwheat to the pan. Cook for about ten minutes. Season the soup with salt and pepper, you can add dried bay leaves for flavor.

Fry onions, cut into small squares, and carrots, grated on a coarse grater, in vegetable oil and add to the soup after ten minutes.

Cook the buckwheat soup until fully cooked, then add the chopped garlic and leave the soup to simmer under the lid for some more time. It is good to serve with greens.

How to prepare “Buckwheat Soup” step by step with photos at home

For the broth, take a chicken leg (you can also take any other part of the chicken), wash it well, put it in a 2-liter saucepan, add 4-5 allspice peas, a pinch of salt, bay leaf, peeled garlic clove - and fill everything with cold water.

Cook the broth over very low heat for 40-50 minutes from the moment it boils, skimming off the foam.

Cut the onion into cubes and grate the carrots on a coarse grater.

Fry vegetables in vegetable oil until golden brown.

Peel the potatoes, wash and cut into cubes.

Sort the buckwheat and rinse well in cool water.

When the broth is cooked, remove the chicken from it, sort it out, return it to the broth, and then add potatoes and buckwheat. Cook for 15-20 minutes until the potatoes are ready.

As soon as the potatoes are cooked, add the roast to the soup, add salt and pepper to taste. Serve buckwheat soup sprinkled with herbs.

Buckwheat soup: calories and benefits

Buckwheat soup is healthy, the calorie content of which allows it to be consumed by everyone, both adults and children. It is known that buckwheat is one of the richest products in substances necessary for the body.

It is rich in proteins, iron, magnesium, B vitamins, iodine and much more. But this is not the only thing that makes buckwheat soup so popular. Many have already tried the famous buckwheat diet and know how effective it is.

As for buckwheat soup, its calorie content depends on all the products that you add to the soup. If you cook a complete meal, that is, with meat, with butter, with a proportional amount of food, the calorie content, of course, will be higher.

Buckwheat porridge cooked with butter and salt will have approximately 150-170 kilocalories, and soup cooked with chicken and fried vegetables will have only 55-60 kilocalories per 100 grams of product.

Of course, you can hardly get enough of 100 grams of soup, but as you noticed, its calorie content is very low. And if you can’t lose weight from it, then you will definitely gain weight.

In general, soups are dishes that only benefit your body. To always feel good and not experience health problems, you need to give preference to a healthy diet.

That is, be sure to eat hot soup every day for lunch and don’t forget to eat regularly and nutritiously.

Recipe Chicken soup with buckwheat and potatoes. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Chicken soup with buckwheat and potatoes.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Chicken soup with buckwheat and potatoes is 63.5 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.