First, prepare the ingredients for the soup. finely shinkuem cabbage.
3-4 potatoes cut into small cubes.
300g minced meat (I used a pig-beef) salt, pepper and mix well.
From the prepared stuffing slips into small meatballs.
The pan is poured 3 liters of water. When the water boils it omit meatballs.
When the water boils with meatballs, add the potatoes in it. Foam that appears on top, remove the spoon.
After 2-3 minutes, add the shredded cabbage. After boiling the soup cook about 10-15 min.
If young cabbage, it is necessary to add at the end of cooking.
While the soup cooks preparing saute.
2 leeks cut into slices. Instead, you can use the leek onions.
Three carrots on a fine grater.
On top of the tomatoes do a shallow cross-shaped incision. Tomatoes parboiled at 20-30 seconds, then we shift into cold water.
After that tomatoes are very easy to clean from the skin.
Peeled tomatoes cut into cubes.
A small amount of vegetable oil passeruem leeks, about 3-4 minutes. Then add thereto grated carrots.
Passeruem carrots until soft and add the tomatoes.
Passeruem vegetables about 5-8 minutes.
Meanwhile, in the pan add 4 tbsp. l. millet.
Millet should be well washed. And best of all millet, before cooking for 4-6 hours, add water and let infusions.
When everything is cooked, browned in a pan add the vegetables.
All solim about 0.5 v. l. salt and pepper to taste.
Add finely chopped parsley and bay leaf.
The soup is ready to be served.
Bon Appetit!
INGREDIENTS:
Water - 3 l
stuffing (pig-beef) - 300 g
cabbage - 200 g
Potatoes - 3-4 pcs.
carrots - 2 pcs.
tomatoes - 2 pcs.
millet - 4 tbsp. l.
leek - 2 pcs.
parsley - 1 bunch
salt - to taste
ground black pepper - to taste
bay leaf - 1 pc.