Ingredients for - Sour thick soup with millet
How to cook deliciously - Sour thick soup with millet
1. Stage
Peel the potatoes, carrots, one onion and parsley root and cook over medium heat. Let simmer for 10-15 minutes and take out the onion (we do not need it anymore). Carefully rinse the cabbage, it depends on how sour the soup will be. If necessary, chop the cabbage and add it to the vegetables. Steam millet twice and put it on cabbage, don't mix. Let the millet cook, that way it will not burn.
2. Stage
Mash and put the beans in a droslag. Now put the beans together with the dredge into the pot with the soup. We need to separate the beans from the skin. When there is liquid in the drushlag just stir the beans until you have only one peel left.
3. Stage
This is what should be left over. Now we need to mash the potatoes in the soup. The soup should be thick. If it turns out to be liquid, you can always fix that. Grate raw potatoes on a fine grater or whip them in a blender and add them directly to the soup. Season with salt and pepper to taste.
4. Stage
Fry onions in vegetable oil and add them to the soup when serving, and for those who are not fasting, you can add bacon). An excellent version of the Lenten soup, which is also very tasty with ribs).
