Field soup
Description
Before cooking, the millet must be rinsed. If you don't do this, the dish will taste bitter. It's best to soak the millet overnight in cold water, but if that's not possible, just rinse it thoroughly. The soup is thick and filling, suitable for lunch or dinner. Ladle into bowls and serve.
Instructions
- 1
Step 1
1. Rinse the millet thoroughly. Peel and dice the onion, slice the carrot into thin half-circles. Separate broccoli and cauliflower into florets, peel and mince the garlic.
- 2
Step 2
2. In a saucepan, heat the vegetable oil, add the onion and sauté for a few minutes, then add the garlic. After a couple of minutes, add the rinsed millet, pour in water (about 1-1.5 liters), and add the remaining vegetables and bay leaf.
- 3
Step 3
3. Whisk the chicken yolk and sour cream separately, add this mixture after the millet has finished cooking, then season with pepper and salt. Serve the soup with chopped fresh herbs.