Hot soup with millet and sauerkraut.
400 g (14 oz) (cabbage) sauerkraut.
3 potatoes, cubed.
2 tbsp millet (or rice).
1 parsley root, chopped.
1 carrot, peeled, grated.
2 garlic cloves, crushed.
2 onion, chopped.
3 tbsp butter.
1 -2 tomatoes, chopped.
1,5 litres / 3 pint water.
4 - 5 tbsp sour cream.
2 tbsp chopped green dill.
parsley, green onions, bay leaf, pepper, to taste.
1. Put millet into pot. Pour water, bring to boil. Add sauerkraut, cook for 10 minutes.
2. Simmer vegetables in the skillet with butter. Put into soup.
3. Season with greenery, spices, garlic cloves.
Serve hot, with sour cream.