Description
Previously, wheat was a rare visitor in my kitchen. But now I was starting to like meals out of it. Soup with millet turns out very hearty and delicious, it perfectly set off by a tomato-garlic rolls.
Ingredients
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Tomato
4 piece
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Potatoes
5 piece
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Millet
0.5 cup
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Onion
1 piece
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Carrots
2 piece
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Vegetable oil
6 Tbsp
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Garlic
7 share
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Leavening agent
2 tsp
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Flour
300 g
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Salt
-
Brown sugar
1 tsp
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Black pepper
-
Greens
-
Bay leaf
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Water
3 l
Cooking
First start cooking the soup. The water in the pot put on the fire and wait until boil.
Finely chop onion, garlic, carrots. Fry for a few minutes in vegetable oil.
Add finely chopped tomatoes and black pepper. Simmer for 3-5 minutes.
Then drop the vegetables in boiling water. Add salt. Millet wash thoroughly. I use millet Mistral. When the water boils, add in the pan of millet. Cook for 5 minutes.
After 5 minutes add the sliced potatoes.
Cook for 20-25 minutes, until tender. Before serving, you will need to add greenery.
Continue making rolls. In their preparation I have used sugar Mistral.
Tomato and garlic grind in a blender.
In tomato-garlic puree, add salt, sugar, baking powder, vegetable oil. Stir.
Add the flour, knead a soft elastic dough.
On the baking paper spread the dough balls. Bake in a preheated 200 degree oven buns in 10 minutes. Take out, grease with vegetable oil, sprinkle with salt (dry seasonings or your choice). Bake for another 20 minutes.
Scones served warm with soup. Bon appetit!
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