Well, how about without traditional soup? I have a lot of interesting recipes on this topic in stock, but today I want to share an option with beef and millet. I advise you to serve it with celery. Its aroma complements the dish as well as possible!
Ingredients
- Beef (fillet) – 400 g
- Potatoes (medium) – 2 pieces
- Cabbage (white-haired) – 300 g
- Sauerkraut - 150 g
- Carrots - 1 piece
- Onion - 1 piece
- Millet - 3 art.l.
- Tomato paste - 2 art.l.
- Vegetable oil - 30 ml
- Bay leaf - 1 piece
- Black Pepper - 3 peas
- Salt - 2 tsp.
- Water - 2 l
- Celery (for submission) – 1 twig
Step-by-step cooking recipe
Wash the beef, cut it, fill it with water, add bay leaf, black pepper and cook for 1 hour.
Chop the white cabbage, sauerkraut - rinse under running water.
Peel and slice potatoes and onions. Grate the carrots.
Fry onions and carrots in vegetable oil until golden brown.
Add the white cabbage and sauerkraut, tomato paste and a couple of spoonfuls of broth from the pan. Simmer for 5-7 minutes.
In a saucepan with meat, pour potatoes, washed millet, roast and boil for 15 minutes.
Add salt and turn it off. Serve the soup with a fresh celery leaf.
