#first courses #soups
Ingredients: meat, carrots, potatoes, onions, parsley root, celery, sauerkraut, millet, Bay, Salt, Parsley, garlic, lard
Cooking method:
Put the meat in a deep saucepan, cover with water, bring to a boil over high heat. Remove foam, reduce heat, add one whole carrot and one onion. Cook under a closed lid until the meat is ready.
Remove the cooked meat from the broth. Grate the remaining carrots on a coarse grater, cut the onion, parsley root and celery into strips. Sauté vegetables in butter or lard.
Rinse sauerkraut, squeeze and simmer until soft in a pan, gradually adding broth. While the cabbage is stewing, grind the lard with garlic and parsley.
Cut the potatoes into large cubes and put in the broth. When it is almost ready to add millet stewed cabbage and passivated vegetables.
Shortly before being ready, return the meat, disassembled into pieces, to the soup. Add bay leaf and salt. Add grated lard with garlic and parsley. Let it boil, turn off the heat, cover with a lid and let the soup brew for 20 - 30 minutes. Bon Appetit!