The recipe for a simple but delicious soup with green buckwheat and chicken. Buckwheat is rich in trace elements and minerals, so eat well.
Ingredients:
Potatoes - 250 g
Carrot - 70 g
Onion - 50 g
Water - 3.5-4 liters
Chicken thigh - 250 g
Buckwheat - 80 g
Salt - 12-14 g
Parsley
Bay leaf
Spices: ground coriander, sweet paprika, herbs of Provence, dry dill
Olive oil for frying - 20 g
Cooking time: 40-50 minutes
Energy value per 100 g: 32 kcal
Protein: 1,9 g
Fats: 1,4 g
Carbohydrate: 3,0 g
