Field soup with millet

Step-by-step cooking

1. Step 1:

   

   We prepare the products that we need for this recipe. About how to cook millet field soup, my grandmother told me, who at one time often cooked it in the field.

2. Step 2:

   

   First of all, boil water in a saucepan and sort out the millet. We wash it several times and pour boiling water over it. Then this water will need to be drained.

3. Step 3:

   

   We clean and wash the potatoes, cut them into medium cubes and rinse them well again so that as much of the starch released as possible comes off - then there will be less foam during boiling of the broth. If you do not lay the potatoes right away, then keep them in a bowl with cold water - without water it will turn black. In general, it is recommended to peel potatoes immediately before heat treatment (in our case, before we put them in soup), at least 10 minutes in advance, no later.

5. Step 4:

   

   Fat is better to take with streaks - it tastes better. Cut the fat into small cubes, put it in a frying pan and heat it for a few minutes.

6. Step 5:

   

   Peel and chop the onion - cut it smaller. Pour it into the frying pan to the fat as soon as it gives a little fat. Fry while stirring over moderate heat until the onion turns golden, and the fat does not melt to the desired condition.

7. Step 6:

   

   Boil water in a saucepan. We run the washed millet into it, from which we drained the water, and onions with lard. When the water boils again, add the potatoes. Remove the foam from the soup, turn down the heat and salt to taste. Cook for another 15-20 minutes until the potatoes are ready. At the end of cooking, we throw the lavrushka and ground pepper.