#vegan #soup #pickle #millet. Rassolnik happens not only with pearl barley, but also with rice and millet☺️. This is my first time cooking with wheat.
Ingredients: millet (dry), potatoes (large), onions (from small), carrots (from small), pickled cucumber (depending on size), tbsp refined vegetable oil, Salt to taste, Black pepper to taste, tsp red paprika, tsp (without a slide) Italian / Provence herbs, tsp dried parsley, Bay leaf
Cooking method:
Heat water for soup in a kettle.
Grate the carrots on a coarse grater, cut the onion (I have red) into small cubes. I also have green sticks.
Heat oil in a small saucepan or skillet. Lay out chopped vegetables. Fry until cooked under the lid, stirring occasionally.
Cut potatoes into small cubes.
If you have sautéed the vegetables in a saucepan, put them on a plate and pour the soup water into the same saucepan and add the potatoes. Boil 5 min.
Rinse and, if necessary, sort out the millet.
Grate pickled cucumber on a coarse grater.
Add millet to potatoes and cook for 5 minutes.
Put vegetable roast, grated cucumbers, spices, bay leaf, dried herbs, salt. Mix and cook for 3 minutes.
Ready! Remove the bay leaf after 3-5 minutes and serve. Bon appetit 😋.