Peel the potatoes and cut them into small pieces.
Fold into a saucepan and pour water (about 1.5-1.7 l).
Let simmer for 15 minutes and throw the millet.
Peel onions and carrots.
Finely chop the onion and grate the carrots.
Fry in vegetable oil until Golden brown.
Grate fresh cabbage, wash and chop with a knife. Add it to onions and carrots and cook stirring for 5-7 minutes.
Pour tomato juice into the pan and put a spoonful of tomato paste, mix. Cover and simmer for 15-20 minutes.
Put the vegetables in a pot with potatoes and millet,
add spices and salt and cook for another 10-15 minutes.
Turn off the gas and let the soup infuse under the lid for half an hour.
Cut the brisket into small strips and add to the non-lean version of the soup. If the brisket is raw-smoked, it is better to brown it on a frying pan, if smoked-boiled that can be used and so. It is a matter of taste.
Serve the soup sprinkled with herbs.