Field soup with millet

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to cook field soup with millet? First of all, prepare all the products that are listed.

2. STEP 2

   

   The original recipe usually uses fresh lard with meat layers. I often cook this soup from smoked lard. It gives the finished dish a special unique aroma and taste.

3. STEP 3

   

   First of all, rinse the millet until it is clean and then pour boiling water over it.

4. STEP 4

   

   During this time, move on to other products. Peel the potatoes and onions. Wash vegetables, herbs and bay leaves.

5. STEP 5

   

   Cut the lard and onion into small cubes. Place them in a frying pan to fry.

6. STEP 6

   

   Over moderate heat, stirring constantly, melt and fry the lard until cracklings form.

7. STEP 7

   

   Place the millet in a saucepan and cover with clean water. How much water should I use? I poured about two liters and then adjusted the amount of liquid while cooking by adding a little more boiling water. At this stage of preparation, you can use ready-made chicken or meat broth. Place the pan on the stove. Bring everything to a boil over high heat.

8. STEP 8

   

   Chop the potatoes into cubes or squares, as you prefer.

9. STEP 9

   

   Place the potatoes into the pan.

10. STEP 10

    

    Next add lard with onions and rendered fat. After boiling again, skim off any white foam that has formed. Reduce the heat to low and simmer the soup, covered, until all ingredients are cooked. This will take you approximately 15-20 minutes. During the cooking process, add salt to taste, bay leaf and, if desired, a couple of allspice peas to the soup.

11. STEP 11

    

    At the end of cooking, add chopped herbs to the soup and sprinkle with ground pepper. Let the finished dish brew under the lid for 10-15 minutes and serve. Very tasty with sour cream!

Comments on the recipe

Moderator Ksenia

22.10.2023

4.8

Despite its simplicity and unpretentiousness, field soup with millet turns out very tasty and satisfying. And it cooks quite quickly. I cooked the soup from two liters of water. I had lard with a meat layer, so the soup turned out with meat pieces. Instead of two onions, I took one large one. The soup turns out rich, thick, very satisfying. I would never have thought that lard soup could be so good. Thank you very much for the recipe! An excellent option not only for home dinners, but also for country gatherings.