1. As millet should be rinsed and scalded with boiling water (to remove bitterness). 2. Shred the cabbage. 3. On a grater grate the carrots. Slice onions. 4. Chop the tomatoes after removing them skins. And slice the celery.

Enable multiverse mode "frying", the time 20 minutes (roughly). The cover is open. In a bowl pour 2 tablespoons of vegetable oil. After a few minutes heat: 1. Arrange the onion and carrots. Stirring, saute for 5-7 minutes. 2. Spread the tomatoes and celery. Stirring, saute for 5-7 minutes. 3. Lay out the cabbage. Again while stirring, keep for 5-7 minutes. 4. Spread the millet. If the slow cooker at this point is not disconnected, then turn off themselves. Add salt, pepper - to taste.

Now fill with water. I pour hot water (not boiling water) from a teapot. The amount of water - focus on your tastes, how You like the soup thick. ==================== ========= So, water poured out. Next. The cover multivarki closed. Put a program for cooking soup - someone "Soup", someone "Cooking". Because I cook in a slow cooker-Scarface, i.e. under pressure, then close the valve. Time put 25 minutes (I have a countdown starts immediately).

While the "miracle of pot" cooks, prepare the greens and garlic. Parsley and dill finely chop, garlic squeeze through chesnokodavku. The amount of herbs and garlic at your discretion and desire. If you cook this soup in a regular slow cooker, the herbs and garlic add minutes at 7-5 before the end of the program. And multivarki-pressure COOKERS, see the next step.

After waiting for about 15 minutes, the pressure eased. Then open the lid. Put into the bowl of prepared greens and garlic. Turn mode "roasting" for 10 minutes. Wait for boiling. When it boils, stirring, aged for 5 minutes and turning off the "pot".

Finished soup when serving, sprinkle with green onions (however, this is optional).