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.
