Hearty stewed meat soup with potatoes and buckwheat

Hearty stewed meat soup with potatoes and buckwheat

This hearty and rich meat soup with potatoes, buckwheat and carrots can be prepared in just 30 minutes. The soup is a perfect main meal for lunch.

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  • 1 onion
  • 1 carrot
  • 3-4 potatoes
  • 3 l water
  • 100-120 g buckwheat
  • 1-2 tbsp oil
  • 400-450 g chicken, canned
  • salt, to taste
  • Black pepper, ground, to taste
  • Herbs, dried or fresh, to taste


  1. Cut the onion and carrot into small pieces.
  2. Cut the potatoes into medium-sized pieces.
  3. A potato can be chopped finely so it overcooks and thickens the soup.
  4. Boil water in a saucepan.
  5. Potatoes, carrots and add buckwheat.
  6. Bring the soup to a boil.
  7. Simmer over low heat for about 10-15 minutes.
  8. In a saucepan, heat the oil over medium-high heat.
  9. Sauté the onions for 4-5 minutes until just tender is soft and lightly browned.
  10. Mash the meat from the can with a spoon or fork beforehand to avoid large chunks.
  11. Add the meat and onions to the soup.
  12. Stir well and cook for another 10 minutes Let it boil.
  13. Season the soup with salt and pepper, add the herbs.
  14. Mix well and after 1-2 minutes remove from the heat.


  • knife
  • cutting board
  • pot
  • wooden spoon


Since the braised meat canned salt is already present, should not be given too much salt in the soup.

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