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Print Recipe
Soup with Millet and Vegetables Recipe
In autumn you try to cook more vegetables. And sometimes for satiety and variety to cereals. In end – delicious soup on every day.
Cook Time 35 minutes
Servings
Ingredients
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Millet wash and pour boiling water for 5 minutes, throw on a sieve.
    Millet wash and pour boiling water for 5 minutes, throw on a sieve.
  2. Wash and peel the vegetables.
    Wash and peel the vegetables.
  3. Chop onions and leek greens into strips, carrots and peppers. Slowly, over medium heat, fry the vegetables in butter until soft, not allowing them to reddening. Add the peeled tomatoes and simmer.
    Chop onions and leek greens into strips, carrots and peppers. Slowly, over medium heat, fry the vegetables in butter until soft, not allowing them to reddening. Add the peeled tomatoes and simmer.
  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 the fire below average 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 the fire below average 7 minutes.
  5. Add frying, add the sliced sausages. Let it boil. Salt to taste, add herbs and spices. Turn off and let stand under the lid for 15 minutes.
    Add frying, add the sliced sausages. Let it boil. 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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