Instructions
- Boil the pork for about an hour. The meat is cut into portions and sent back to the broth.
- Please put all the declared roots in the soup, it will be so bright and fragrant!
- Cut into strips the roots of parsley, parsnips, celery, carrots and one onion fry in oil (I added a little more vegetable oil).
- Simmer the squeezed sauerkraut until half-cooked, adding a little broth.
- Pass the fat through a meat grinder, grind in a mortar with the second chopped onion, parsley and washed millet.
- Put sliced potatoes in the ready broth (1.5-2 liters) and cook for 10-15 minutes. Add the stewed cabbage, mashed with herbs and millet bacon, bay leaf, pepper, fried roots and cook until tender.
- Put sour cream and fresh herbs in a bowl.
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