Lenten cabbage with millet

Until the 20th century, almost all dishes were prepared in the oven. The potted soups were especially great! Kapustnyak is a traditional dish of all Eastern Slavs. He is especially loved in Poltava, Ukraine. Most often it is prepared with sauerkraut, but if you don’t have it, fresh will do! The basis of the cabbage broth is vegetables: tomatoes, onions and carrots! Add millet and tomato paste to the soup. The soup is suitable for vegetarians. Vegetable broth without meat turns out very tasty!

1. Calories
   74,14 kcal
2. Protein
   1,86 gram
3. Fat
   2,73 gram
4. Carbohydrates
   10,04 gram
5. ~ Time
   1 Min
6. Pepper
7. Complexity

Products per 6 serving:

1. Cabbage

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   1 head of cabbage = 890 g
2. Millet

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   100 g
3. Carrot

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   2 pcs. = 200 g
4. Onions

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   1 piece = 80 g
5. Tomato

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   1 piece = 90 g
6. Tomato paste

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   1 tbsp. l. = 30 g
7. Bay leaf

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   2 pcs. = 2 g
8. Vegetable oil

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   2 tbsp. l. = 34 g
9. Salt

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   to taste
10. Black pepper ground

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    to taste

Steps:

1. 
   Prepare all the ingredients and place them on the table. Wash and peel the vegetables. Remove the top leaves from the cabbage head. Wash the millet.
2. 
   Boil the tomato in a saucepan until soft. Then cool it in cold water and remove the skin. Slice the tomato pulp on a cutting board.
3. 
   Shred the cabbage on a cutting board. Cut the carrots and onions into thin strips.
4. 
   Grease a large frying pan with vegetable oil and place shredded cabbage on the bottom. Add carrot sticks and onions. Mix the ingredients well in a frying pan and fry them until golden brown.
5. 
   Place the millet in a large saucepan, fill it with water and start cooking. Add bay leaf to broth. After 10 minutes, add the fried vegetables and tomato paste to the pan with the broth. If necessary, add boiled water. Add salt and ground black pepper to taste. Stir the soup well and boil it for another 5 minutes. Pour the cabbage into a deep plate and serve. Ready!
6. 
   Pour the lean cabbage and millet into a deep plate and garnish the soup with a small amount of herbs on top. Serve to the table. Bon appetit!