Chicken soup with buckwheat is a beloved staple across Eastern Europe, from Russia to Poland to Ukraine. The nutty, earthy flavor of toasted buckwheat groats (kasha) adds a unique depth to this hearty soup that's both nourishing and incredibly satisfying.
Buckwheat is naturally gluten-free despite its name and packed with protein and fiber. When toasted before adding to the soup, it develops a rich, almost mushroom-like flavor that pairs beautifully with chicken.
About Buckwheat
- Kasha - Toasted buckwheat groats, more flavorful
- Raw groats - Milder, softer when cooked
- Gluten-free - Despite the name, not related to wheat
- Nutritious - High in protein, fiber, minerals
Toasting Tips
- Toast in dry pan or with butter for best flavor
- Watch carefully - burns quickly
- Should smell nutty and aromatic
- Buy pre-toasted kasha to save time
Serving Suggestions
- Fresh dill is essential
- Sour cream on top
- Dark rye bread alongside
- Perfect for cold winter days
Chicken Soup with Buckwheat
A hearty Eastern European soup featuring tender chicken and nutty buckwheat groats in savory broth. Wholesome and deeply satisfying.
Nutrition per serving
295 Calories
28g Protein
28g Carbs
8g Fat
4g Fiber
Ingredients
Instructions
- . Simmer chicken in broth with bay leaf 25 minutes. Remove and shred.
- . Toast buckwheat in butter until fragrant. Add to broth with vegetables.
- . Simmer 15 minutes until buckwheat is tender.
- . Return chicken. Season and serve with fresh dill.
Recipe Notes
- Pre-toasted: Buy kasha (toasted buckwheat) to skip toasting step.
- Add mushrooms: Sautéed mushrooms are a traditional addition.
- Sour cream: A dollop on top is classic Eastern European style.
- Storage: Refrigerate 4 days. Buckwheat absorbs liquid - add more broth when reheating.