Millet soup
Description
This soup belongs to traditional Uzbek cuisine, so I recommend strictly following the recipe and cooking instructions. That way, you'll get a genuine, delicious, and hearty Uzbek soup. The soup is ready to serve.
Instructions
- 1
Step 1
1. Lightly fry the millet in a pan until it smells like sunflower seeds and turns golden. Let it cool, then rinse.
- 2
Step 2
2. Cut the meat into pieces, and dice half of the onion.
- 3
Step 3
3. Fry the onion and meat together for about 7 minutes. Then remove from the pot.
- 4
Step 4
4. Peel the carrots and cut them into strips, and dice the remaining onion.
- 5
Step 5
5. Sauté the onion with the carrot until golden brown.
- 6
Step 6
6. Dice the tomatoes.
- 7
Step 7
7. Add to the saucepan and sauté everything for about 10 minutes.
- 8
Step 8
8. Peel the potatoes and cut them into cubes, then add to the pot.
- 9
Step 9
9. Pour 2 liters of boiling water into the pot, add the buckwheat and the previously fried meat with onions. Bring to a boil, then reduce the heat and simmer for about 30 minutes.
- 10
Step 10
10. Serve with green onions.