Soup with boiled-smoked pork breast and millet
6 servings
35 minutes
Soup with boiled-smoked pork belly and millet is a warming and aromatic dish that embodies the traditions of European cuisine. The boiled-smoked belly gives the dish a rich, slightly smoky flavor that pairs wonderfully with the softness of millet and the tenderness of potatoes. The light acidity of tomato paste adds depth to the taste, while sautéed vegetables fill the soup with appetizing sweetness. This dish is perfect for cold weather when you're craving something nourishing and cozy. It is served with dill, which provides a fresh herbal aroma, and black bread that complements the flavor palette. Such soup is not just food but a true gastronomic journey into a cozy home atmosphere.
1
Place the chicken breast in cold water and put the pot on the heat.
- Boiled and smoked pork belly: 300 g
- Water: 750 ml
2
Rinse the millet groats under hot water 3-5 times to remove visible impurities.
- Millet: 150 g
3
Cut the potatoes into sticks.
- Potato: 100 g
4
Grate the carrot on a coarse grater and finely chop the onion. Sauté in vegetable oil until golden.
- Carrot: 100 g
- Onion: 100 g
- Vegetable oil: 2 tablespoons
5
Remove the foam from the boiling water and add millet to the pot.
- Millet: 150 g
6
After 5 minutes, add potatoes, salt to taste, and reduce heat once it boils.
- Potato: 100 g
7
Then after 10 minutes, add the sautéed vegetables and tomato paste.
- Carrot: 100 g
- Onion: 100 g
- Tomato paste: 1 tablespoon
8
Cook for another 5 minutes.
9
Turn off, serve with dill and black bread.
- Dill: 1 bunch