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Pickle with millet

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922
Kitchen Russian
Calorie content 127.9 kcal
Portions 6 port.
Cooking time 55 minutes
Proteins * 6.1 gr.
Fats * 5.9 gr.
Carbohydrates* 19.8 g
* per 100 gr. product
Pickle with millet
Content

A primordially Russian dish - rassolnik - is traditionally prepared with the addition of pearl barley. However, sometimes changes are only for the better. Replacing the barley in the famous soup with millet, we will not only enjoy new unique flavors, but also admire the speed of cooking.

Ingredients

Cooking process

step 1 out of 8
Prepare all the ingredients needed to make the soup.
step 2 out of 8
Cook the meat for about an hour, then remove, cut into small pieces. Strain the resulting broth and pour into a deep saucepan.
step 3 out of 8
Cut the potatoes into small cubes. Peel the carrots, grate on a coarse grater. Peel the onion and chop finely. Cut pickled cucumbers into strips.
step 4 out of 8
Fry onions in vegetable oil until golden brown, add carrots to the onions, fry for another 3 minutes.
step 5 out of 8
Simmer pickles in a separate skillet.
step 6 out of 8
Bring the broth to a boil, add chopped meat, fried onions with carrots and potato cubes. Cook until the potatoes are tender, about 10 minutes.
step 7 out of 8
Rinse the millet until the water is clear and add to the soup. Then add the stewed pickles, peppercorns and bay leaf to the pan. Cook for 10 minutes, add greens at the end if desired. Turn off the heat, let the pickle with millet brew.
step 8 out of 8
We invite everyone to the table to try a delicious fragrant pickle with millet!

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