Buckwheat Soup

A perfect soup recipe for the chilly weather!

preparation time: 15 min
cooking time: 45 min


- 3 medium carrots
- 1.5lb chicken tenders
- 400g buckwheat
- 1 small onion
- 1 chicken bouillon cube
- salt and ground black pepper

1. Slice the onion.

2. Beat the chicken tenders with a meat tenderizer. Then cut them into small slices.

3. Wash, peel, and grate the carrots.

4. Add 1 tsp of olive oil to a medium frying pan. Add the onion and cook until golden brown for about 2-3 min. Add the chicken slices and cook for 10 more min. Season with salt and ground black pepper.

5. Boil water in a large saucepan. Add 1 chicken bouillon cube. Transfer the chicken tenders to the saucepan.

6. Add the grated carrots.

7. Add the buckwheat to the saucepan. Season with salt and ground black pepper. Cook for 35 - 45 min. Serve hot.

Creamy Tomato Soup

This creamy soup is especially delightful in cold weather time or great as an appetizer before a main dish is served!

preparation time: 20 min
cooking time: 1 hr

- 1 large can plum tomatoes
- 2 cans chicken stock
- 5-6 large potatoes 
- 1 small onion
- 2 garlic cloves
- 3-4 scallions, green part only
- 1 medium carrot
- 1 Bay leave 
- 1 tbsp vegetable oil 
- 2-3 cups boiled water
- salt and ground black

1. Slice the scallions (green parts only).

2. Grate the carrot.

3. Wash, peel, and cut the potatoes into small cubes.

4. Slice the onion.

5. Heat 1 tbsp of vegetable oil in a large saucepan on a medium-high heat. Add the onions and cook them for 3 min until they get golden brown.

6. Add the grated carrot and scallions, and cook for 5 more min.

7. Crush the garlic into the saucepan and cook for 3 more min stirring frequently.

8. Add 2 cans of chicken stock and the potatoes. Mix everything.

9. Add 1 can plum tomatoes. Mix everything well.

10. Stir in a pinch of ground black pepper, a pinch of salt, and 1 Bay leave. Mix everything.

11. Add 2-3 cups boiled water and cook on a medium-low heat for 40 min.

12. Let the soup cool off for 10-15 min and transfer it to a food blender.

13. Blend the soup in batches and transfer it back to a large saucepan. Serve hot. Good with sour cream. 

Chicken Bouillon Soup (Russia)

This is one of the most popular Russian soups that people enjoy from a very young to a very old. This soup is extremely healthful for the stomach and the digestive system. It is also particularly recommended for people with flu, common cold, or other seasonal illnesses.

preparation time: 15 min
cooking time: 2 hrs

- 2lb raw chicken breasts, thighs, etc
- 5-6 small potatoes
- 1 onion
- 2-3 carrots
- 100-150g spaghetti
- 2 chicken bouillon cubes
- 2-3 bay leaves
- salt and ground black pepper

1. Boil water in a large saucepan. Add chicken and boil for 1hr 30min. Whenever foam forms, take it off with a ladle (at least 4-5 times during the cooking process).

2. In the meantime, dice the onion, grate the carrots, and slice the potatoes into small cubes.

3. Add 1 tsp olive oil to a small frying pan, and cook the onion until golden brown.

4. Add the carrots and cook for 5 more min.

5. Take out the chicken. Add some water to the saucepan.

6. Separate the chicken meat from the bones and the skin with the help of a fork. Cut the meat with a knife into smaller bites. Add them back to the saucepan.

7. Transfer the fried onion, carrots, and potatoes to the saucepan. Break the spaghetti into 3 smaller sections and add them to the saucepan.

7. Add the bouillon cubes. Season the soup with salt and ground black pepper. Add the bay leaves. Cook for 30 more min. Serve hot.

Creamy Mushroom Soup

preparation time: 15 min
cooking time: 40 min

- 2 tbsp Butter
- 1 cup chopped Mushrooms (250g)
- 2 large Potatoes
- 1 Onion 
- 2-3 Garlic cloves 
- 2 tbsp all-purpose Flour
- 1 can Chicken Broth
- 1 cup Half-and-Half or Heavy Cream
- a pinch of dry Parsley flakes
- Salt and ground Black pepper

1. Cut the onion, crush the garlic, slice the mushrooms, and chop the potatoes into small cubes.

2. Melt the butter in a medium-size saucepan on a medium heat.

3. Add the onions, garlic, and mushrooms to the saucepan, and cook for about 3-4 min.

4. Add potatoes, 2 tbsp flour, a can of chicken broth, and cook for 5 more min.

5. Add parsley flakes, salt and ground black pepper.

6. Pour in half-and-half or heavy cream, reduce the heat and simmer for about 30 min.