Ingredients
Lenten basis
- 50 gram Millet
- 3 pieces Potato
- 150 gram Cabbage
- 250 gram Sauerkraut
- 1 piece Carrot
- 2 pieces Onion
- 1 tablespoon Tomato paste
- 150 ml Tomato juice
- Vegetable oil
- 2 pieces Bay leaf
- 3 pieces Allspice
- Salt (to taste)
- Greenery (to taste)
Not a lean Supplement
- Sour cream
- Brisket (smoked)
Instructions
- Wash the millet well.
- Peel the potatoes and cut them into small pieces. Put it in a saucepan and fill with water (about 1.5-1.7 liters). Let it simmer for 15 minutes and pour in the millet.
- Peel the onion and carrot. Finely chop the onion and grate the carrots on a coarse grater. Fry in vegetable oil until golden brown.
- Grate fresh cabbage on a coarse grater, wash and chop with a knife. Add it to the 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 brew under the lid for half an hour.
- Cut the brisket into small strips and add it to the low-fat version of the soup. If the brisket is smoked raw, it is better to brown it in a frying pan, if smoked, boil it, which can be used like this. It's a matter of taste. Serve the soup, sprinkled with herbs.