Millet wash and pour boiling water for 5 minutes, throw on a sieve.
Wash and peel the vegetables.
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.
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.
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.
Serve with grain bread, again generously sprinkled with herbs.