The dish, familiar to many from childhood, for breakfasts and snacks – buckwheat milk soup.


Buckwheat groats – 150 g

Milk – 500 ml

Butter – 30 g

Sugar – 20 g

Salt – 2 g

  • 156 kcal
  • 35 min.

Cooking process

If you still throw hard rump in milk, you have to cook longer. I recommend leaving the buckwheat in the water for swelling the previous evening, then boiling milk soup will take a minimum of time: it’s enough to boil only a couple of minutes.

Recipe for milk soup with buckwheat

To make a soup with buckwheat, take the food in the list.

Ingredients for milk soup with buckwheat

Rinse the rind, pour in a bowl of cold water with a gap of 1.5-2 centimeters, leave for swelling for at least half an hour. Conveniently – from evening to night.

Pour buckwheat with water

Drain the remainder of the water, transfer it to the cooking tank, add salt and sugar to taste.

Sprinkle salt and sugar

Fill with milk, bring to a boil, cook, stirring, 1-2 minutes and remove from heat. Density of soup is easy to change, often calculated, based on the proportions of 1: 3. For one part of buckwheat take 3 parts of milk.

Pour in the milk

In a hot milk soup with buckwheat, dip the butter, stir and immediately spill over the plates.

Put the butter

Serve buckwheat milk soup hot or warm. Bon Appetit.

Photo of milk soup with buckwheat