Millet soup
Description
This soup can be consumed during fasting periods and is also suitable for vegetarian diets. It is usually cooked with lard, but I prepared a version using mushroom broth. As the name suggests, this soup was traditionally cooked in the fields over an open fire during haymaking. The main ingredient of this dish is very healthy and rich in vitamins. The soup is ready to serve.
Instructions
- 1
Step 1
Bring water to a boil. Peel and chop the onion. Sauté it in oil for a few minutes. Then wash and slice the mushrooms. Add them to the onion.
- 2
Step 2
Wash the tomatoes, chop them finely, and add to the pan. Mix well. Cook together for a couple of minutes.
- 3
Step 3
Wash the potatoes, peel them, and cut into cubes. Add them to boiling water. Simmer the broth over medium heat for 5 minutes, skimming off the foam.
- 4
Step 4
Rinse the millet several times in cold water. Add it to a saucepan together with salt and bay leaf. Cook for 15 minutes.
- 5
Step 5
Then add the ingredients from the skillet and the chopped parsley to the pot. Cook for another 10 minutes.
- 6
Step 6
Let the soup stand for 10 minutes under the lid, then serve!