Calories in buckwheat soup. 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.

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

With Chiken

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.

With mushrooms

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).

Without meat

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.

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.

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 are the benefits of buckwheat soup?

What calorie content does buckwheat soup have, what beneficial properties does it have? All this is of great interest to those who lead a healthy lifestyle and take care of their health and figure. So we will try to answer these questions in the next article.

So here it is:

Buckwheat is a valuable dietary product; it contains amino acids, proteins, and carbohydrates. The proteins in buckwheat grains are close in nutritional value to legume proteins and are considered even more valuable than wheat proteins. Fats are resistant to oxidation, so buckwheat can be stored for a long time. Buckwheat contains a lot of iron, calcium, phosphorus, organic acids and various microelements necessary for the human body. Buckwheat contains many B vitamins, as well as vitamins A, E, C, P, PP, K.

Buckwheat is useful for diseases of the liver, cardiovascular and nervous systems, kidneys and diabetes. It is necessary for people who are obese and have had a serious illness. With its help, complex disorders of the vital processes of the bile and lymphatic system are cured. Buckwheat helps with varicose veins and other vascular diseases, it improves blood circulation, strengthens the immune system, prevents rheumatic diseases and arthritis.

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.

On the water

• 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.

With Chiken

• 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.

With mushrooms

• 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.

Fish

• 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.

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.

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.

Buckwheat soup calories per 100 grams

How to prepare the dish “Buckwheat soup”

1. Bring water to a boil in a saucepan and add salt.
2. Add 1 whole peeled onion and cook it while you prepare the rest of the ingredients.
3. Cut the potatoes and carrots into desired pieces and add them to the soup along with bay leaves and peppercorns.
4. Fry 1 more carrot and onion in oil and put it in a pan.
5. Rinse the buckwheat until the water is clear, add to the soup, and simmer until tender (15 - 20 minutes)
6. At the end of cooking, remove the onion and sprinkle the soup with herbs.

• Potatoes - 300 gr.
• Buckwheat - 30 gr.
• Onions - 2 pcs.
• Carrots - 2 pcs.
• Peppercorns - 4 pcs.
• Sunflower oil - 3 tbsp.
• Water - 2000 gr.
• Dill - 10 gr.
• Bay leaf - 1 pc.
• Salt - 5 gr.

Nutritional value of the dish “Buckwheat soup” (per 100 grams):

— Potatoes 0.5 kg.

— Buckwheat 100 gr.

— Carrots 1 pc. — Onion 1 pc. — Sunflower oil 50 gr.

1) First, you need to wash and peel the potatoes, carrots and onions. Cut the peeled potatoes into cubes measuring 3 by 1 cm. 2) Chop the onions quite finely. 3) Also chop the peeled carrots very finely. 4) Fry pre-sorted buckwheat in a frying pan to enhance the aroma of buckwheat. 5) Place the potatoes in a saucepan with water and bring to a boil. When the potatoes are half ready, that is, about ten minutes after the start of boiling, add the fried buckwheat. Cook for another 15-20 minutes. 6) Fry onions in vegetable oil until golden brown. Add carrots to the onion and fry for a couple more minutes. 7) Place the prepared fried onions and carrots into the soup at the very end, when the potatoes and buckwheat are already cooked. Boil the soup along with the fry. Add salt to taste. You can add low-fat sour cream to this soup. Sprinkle with herbs in a plate when serving.

This section presents the calorie content of buckwheat soup in various preparations, as well as the content of proteins, fats and carbohydrates. All data is provided per 100 grams of the finished product. To find out the content of BZHUK in a serving (plate), enter the required amount of product into the calculator.

1 standard serving of food (plate) = 250 grams.

Buckwheat soup with mushrooms and potato dumplings

Ingredients for “Buckwheat soup with mushrooms and potato dumplings”:

• Chicken breast – 300 g
• Champignons – 250 g
• Buckwheat - 1/2 cup.
• Onion - 1 pc.
• Carrots - 1 pc.
• Water - 2.5 l
• Bay leaf - 1 piece
• Parsley
• Potatoes (for dumplings) - 2 pcs.
• Chicken egg - 1 pc.
• Wheat flour / Flour - 3 tbsp. l.
• Salt (to taste)

Recipe for “Buckwheat soup with mushrooms and potato dumplings”:

1. Cut the chicken breast into pieces, add water, salt, and cook until tender.
2. Sort out the buckwheat and lightly fry in a dry frying pan.
3. Peel, chop and fry mushrooms in vegetable oil
4. Add grated carrots and chopped onion, fry everything together
5. Boil potatoes, mash, add egg. Mix. Add salt and flour. Mix. You should get a thick dough, but such that it can be taken with a spoon.
6. The chicken breast is cooked. Add buckwheat and bay leaf
7. Drop small pieces of dough into the broth with a teaspoon and stir
8. As soon as the dumplings float (they float almost immediately), add the fried mushrooms and vegetables. Stir, let it boil, cook for another 3-4 minutes until the dumplings are firm. The soup is ready! Delicious!
9. Bon appetit!