We prepare a cabbage with millet Kapustnyak is a traditional dish of Ukrainian, Slovak and Polish cuisine! This soup has another, less popular, name - a cabbage soup! The main ingredient of cabbage is sauerkraut, tomato paste is not added to the frying; cabbage soup is usually cooked on meat broth (pork, chicken, beef) with meat, but in some variants a mushroom or even fish broth is used! Similar rashness applies to cereals - the classic recipe for cabbage does not include cereals, but to add soup to new flavors and nutritiousness, often add millet, buckwheat, pearl barley or even beans! Kapustnyak with millet is the most popular, it turns out to be full, rich and has a harmonious, pronounced taste, I propose to cook this version of soup today! Who has not tried yet - be sure to prepare! Delicious!
Ingredients:- Salt 1 tsp.
- Pepper black ground 3 pinch
- Parsley fresh 0.3 bunch
- Sunflower refined sunflower oil 4 tbsp. l.
- Salted Salted 80g
- Cabbage white sour 300 g
- Carrot 1 pc.
- Onion 0.5 pcs.
- Potatoes 4 pcs.
- Groats are boiled 0.75 tbsp.
- Water 2.8 ml
- Chicken fillet 350g
- Step 1 To make a cabbage we need sauerkraut, chicken fillet, salty or fresh salad, millet, potatoes, carrots, onions, sunflower refined oil, parsley, water, salt and black ground pepper.
- Step 2 We wash the chicken fillet, cut it into pieces, put it in a saucepan, fill it with water and put it first on a strong one, and when water boils, on a slow fire. Cook the meat until half cooked, then we take it out of the broth, which continues to boil over low heat.
- Step 3 We chop or chop chicken into small pieces.
- Step 4 Clean potatoes and cut into small pieces.
- Step 5 Put the meat back in the broth and pour the potatoes. When the soup boils again, we reduce the heat and continue to cook.
- Step 6 Now prepare the millet. In order to get rid of the possible bitterness, it is necessary to carefully process it! Millet must be washed in several waters, each time draining it, until the water becomes crystal clear and the last time to pour the millet with boiling water for 5 minutes. We put the filled millet aside and cook the roast.
- Step 7 Onions and carrots are cleaned, chop the onions, and cut the carrots into thin strips.
- Step 8 Salo (fresh or salted) cut into small cubes.
- Step 9 In a frying pan, first fry the fat until the grease is drained, if the fat is low, then add a little sunflower refined oil. On fat and butter fry until cooked vegetables - onions and carrots.
- Step 10 With the millet drain the water.
- Step 11 When the potatoes are half ready, pour the millet into the pot. Stir and cook for about 8 minutes over low heat.
- Step 12 Next, add sauerkraut along with the brine, without rinsing. If the cabbage is too acidic, it can be washed beforehand. Cover the pan with a lid and cook the soup until the cabbage is soft.
- Step 13 At this stage, the soup is tasted and dosed according to your taste. Then add the roast with the oil from the frying pan.
- Step 14 Mix the soup. By this point, and meat, and millet, and potatoes should be fully prepared. Cook soup for 5 more minutes!
- Step 15 Grind the green parsley, add to the soup with black pepper.
- Step 16 Remove the saucepan from the prepared cabbage from the stove, let it take 15 minutes to stand and it can be served to the table for lunch as the first dish!