Print Recipe
 Soup with Millet and Vegetables Recipe
In the fall, you try to cook more vegetables. And sometimes for satiety and variety to porridge. As a result – a delicious soup for every day.
Course Dinner Dishes, First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Ukrainian Cuisine
Cook Time 35 minutes
Servings
Ingredients
Course Dinner Dishes, First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Ukrainian Cuisine
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Rinse the millet and pour boiling water for 5 minutes, throw it on a sieve.
    Rinse the millet and pour boiling water for 5 minutes, throw it on a sieve.
  2. Wash and peel the vegetables.
    Wash and peel the vegetables.
  3. Cut onion and leek greens, carrots and peppers into strips. Slowly, over medium heat, fry the vegetables in butter until soft, preventing them from browning. Add the peeled tomatoes and simmer over low heat.
    Cut onion and leek greens, carrots and peppers into strips. Slowly, over medium heat, fry the vegetables in butter until soft, preventing them from browning. Add the peeled tomatoes and simmer over low heat.
  4. Bring the broth to a boil and put the cubes of root celery in it, let it cook for a couple of minutes and add small cabbage inflorescences. Add wheat flour and cook on low-medium heat for 7 minutes.
    Bring the broth to a boil and put the cubes of root celery in it, let it cook for a couple of minutes and add small cabbage inflorescences. Add wheat flour and cook on low-medium heat for 7 minutes.
  5. Add the roasting, add the sliced sausages. Let it boil. Add salt to taste, add herbs and spices. Turn off and let stand under the lid for 15 minutes.
    Add the roasting, add the sliced sausages. Let it boil. Add salt to taste, add herbs and spices. Turn off and let stand under the lid for 15 minutes.
  6. Serve with grain bread, again generously sprinkled with herbs.
    Serve with grain bread, again generously sprinkled with herbs.
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