Ingredients :
Perlovka – 100 g
Potatoes – 300 gr (3 pieces)
Carrots – 100 gr (1 piece)
Tomatoes – 120 g (2 pieces)
Bay leaf – 2 units
Dried parsley – 2 tsp.
Few peas of hot pepper
Salt, ghee – to taste
Water – 1,5 l.
Rinse pearl millet and soak for a night in water. Then drain water, rinse pearl millet again and pour cold water into a pot.
Put the pot on fire, after boiling cook for 20 minutes. Drain the remaining water.
Grate carrots on a grater. Braise it with oil ghee for a couple of minutes over high heat. Then add the finely chopped tomatoes. Meanwhile, dice the potatoes. Add the potatoes to the cauldron, add the parsley, bay leaves and pepper.
Pour 1,5 liters of hot water into the cauldron. Add salt to taste. Cook the soup for 15 minutes. Then add boiled pearl millet, put the lid on the cauldron and let the soup stand for 15 minutes with the pearl millet.
If you like the pearl millet to be softer and more mashed, then cook the soup for another 5 minutes, together with the pearl millet. Decorate the finished soup with herbs and serve hot.
Have a nice meal!
