Cabbage soup with millet and pork
Description
Perfect for lunch. An almost ancient Russian dish, as shchi was prepared long before potatoes became known in Russia. That's why various grains, most commonly millet, were added to shchi to make it more nutritious. Nowadays, potatoes have become commonplace, so there's hardly any need to give them up. Tomatoes and bell peppers weren't used in shchi back then either, and you can certainly omit these vegetables if desired. In any case, be assured—it will turn out not only filling but also very delicious! Try it. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare all the ingredients. Rinse the pork, pat dry, and cut into portion pieces.
- 2
Step 2
Place the meat in a saucepan, pour in water, add bay leaf, and bring to a boil. Skim off the foam and simmer over low heat for about 40-60 minutes, then strain the broth, and return it to the saucepan together with the meat.
- 3
Step 3
When the broth is ready, add the shredded cabbage and cook for 10 minutes.
- 4
Step 4
Then add the diced potatoes. If you have fresh young cabbage, you can add the potatoes and cabbage to the pot at the same time.
- 5
Step 5
While the vegetables are boiling, sauté the diced onion and grated carrot in a frying pan.
- 6
Step 6
Add the pepper cut into strips and the tomatoes in small wedges. At the same time, add your favorite spices so they can better release their aroma.
- 7
Step 7
Sauté the vegetables for 2-3 minutes and add the contents of the skillet to the pot.
- 8
Step 8
Rinse the millet and pour boiling water over it to remove bitterness. Chop the herbs and garlic.
- 9
Step 9
Add the millet to the saucepan and continue cooking until all ingredients are fully cooked.
- 10
Step 10
At the very end, add the herbs and garlic. The cabbage soup with millet and pork is ready. Let it steep for a while, then serve.
- 11
Step 11
Ready. Serve with herbs.