Millet and egg soup
Description
Hearty and aromatic soup. Millet goes perfectly with chicken broth, herbs, corn, and egg. This soup makes an excellent choice for a filling family lunch. Follow all the steps, and you'll end up with a delicious first course. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
1. As always, I prepare soup using quail. I've grown so fond of this bird that my entire family happily eats dishes made with it. You can use any meat for the broth according to your taste. This soup is excellent without sautéing, especially for a rich broth. When the meat comes to a boil, add chopped onions and carrots, and season with salt to taste.
- 2
Step 2
2. I had some frozen corn left, so I decided to add it to the soup, especially since it goes really well with the other ingredients. By the time the broth is ready, the corn will be cooked too.
- 3
Step 3
3. Remove the cooked meat from the broth, let it cool slightly, and in the meantime add diced potatoes to the soup.
- 4
Step 4
4. We will also need herbs, pepper, and an egg. We will add all these ingredients at the very end.
- 5
Step 5
5. Slice the cooled meat, and chop the herbs and bell pepper.
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Step 6
6. Beat an egg in a separate container. When the potatoes come to a boil, add well-rinsed millet to the soup. Cook until the grain is done, and 10 minutes before the soup is ready, slowly pour in the egg in a thin stream, constantly stirring the broth.
- 7
Step 7
7. After the egg has cooked for 3-5 minutes, add the greens and bell pepper, as well as the sliced meat.
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Step 8
8. Adjust the thickness to your liking. If you prefer it thicker, add more grain. Cook for a couple more minutes, then remove from heat.
- 9
Step 9
9. This soup should be eaten hot. If desired, the meat can be eaten as a side.
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Step 10
10.