Description
An interesting variation of boiling millet. The soup looks rich and delicious. You can cook in vegetable, vegetarian version with vegetable broth or water. And you can cook with the meat. Today I cooked it with meat. Post it over. And potatoes as my husband is a soup without potatoes, to put it mildly, does not accept.
Ingredients
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3 l
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2 Tbsp
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500 g
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100 g
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60 g
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100 g
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3 tooth
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100 g
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1.5 tsp
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1 pinch
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-
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3 piece
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Cooking
Onions, carrots and celery clean and slice it into thin strips. Garlic finely chop. To chop the cabbage. Potatoes, if using, peel and cut into cubes. Millet thoroughly washed several times until water clarity. All the vegetables are weighed in already peeled and sliced.
In deep skillet heat 1 tbsp vegetable oil, put the cabbage, stir to warm it. Add the tomato puree, a little stock and simmer under a lid for 30-40 minutes, until soft.
Meanwhile, fry onion, carrot and celery until soft. To grind the garlic with a small amount of salt.
In the boiling broth or water, add barley, bring to a boil and cook at a low boil 20 minutes. Season with a little salt. Add zazharku.
Then add the cabbage and Bay leaf and cook until tender, 8-10 minutes.
Ready soup to fill with salt, crushed garlic, bring to taste with salt, sugar and citric acid. Remove from heat, cover and let stand 15 minutes.
Дуже смачно!Здивувала і батьків і бабусю
очень вкусно
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