Tender rustic soup with millet

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   How to cook tender rustic soup with millet? Prepare all the necessary ingredients.

2. STEP 2

   

   Wash and dry the wings. Place them in a saucepan, cover with water, bring to a boil and cook for about 15 minutes.

3. STEP 3

   

   After 15 minutes, drain the broth, pour two liters of water over the wings and bring to a boil. Cook over medium heat for about 20 minutes.

4. STEP 4

   

   Cut the potatoes into cubes, grate the carrots on a coarse grater, and finely chop the greens. Just peel the onion; you will need it whole.

5. STEP 5

   

   Sort the millet and rinse

6. STEP 6

   

   Place potatoes, onions and millet into boiling broth. Bring the soup to a boil, reduce heat to low and simmer, covered, for about 7 minutes.

7. STEP 7

   

   Saute the grated carrots in vegetable oil until tender.

8. STEP 8

   

   Place dill and carrots in soup. Cook for about 5 minutes.

9. STEP 9

   

   Pass the garlic through a press and add to the soup. Add salt and pepper and cook for another 5 minutes. Remove the soup from the heat and let it stand covered for about 7 minutes.

10. STEP 10

    

    Ladle the soup into bowls. Bon appetit!

Comments on the recipe

Moderator Ksenia

06.12.2023

4.6

Tender rustic soup with millet is easy to prepare and turns out very tasty. I usually cook this kind of chicken broth soup with noodles. With millet, it seemed to me that it turns out more satisfying. I added the whole onion, then, at the very end of cooking, I took it out of the soup. The soup is very pleasant. It is nourishing, tasty, and aromatic. Prepared from simple ingredients. An excellent option for an everyday menu. Thank you for the wonderful recipe!

tatyanochka2022

06.12.2023

4.8

Once I tried soup with millet and immediately fell in love with it! Therefore, when I saw a recipe for gentle rustic soup with millet on the website, I started cooking with enthusiasm. I also had chicken wings, the broth with them was rich and tasty. I made the frying a little differently - from carrots and onions. As soon as it was ready, I transferred it to the boiling broth. Next I sent the potatoes. I cooked everything for about 20 minutes. Millet took about half a glass, washed it and put it in the pan. After 15 minutes, I put finely chopped garlic (one clove) and dill (I had frozen) into the soup. After 5 minutes, I turned off the heat and let the soup brew. The aroma of garlic and dill spread throughout the house. I wanted to try the soup sooner. It turned out thick and very tasty! The meat and vegetables were well cooked and became soft. The millet thickened the soup and added its own delicate taste. I really liked the recipe, I will make this soup again! Thank you very much!

miLiSa

06.12.2023

5

I call it “Yellow” and there is an egg in the recipe