Country-style millet soup
4 servings
30 minutes
Millet soup in a rustic style is a warm memory of the Russian countryside, where food has always been simple, hearty, and soulful. Millet, traditionally used in Russian cuisine, gives the soup softness and tenderness, while potatoes make it more filling. The light spiciness of garlic and the freshness of green onions create a harmony of flavors, and the addition of chopped boiled eggs adds textural complexity. This soup is perfect for cozy family lunches, especially in cold weather. It is served with sour cream that emphasizes its homemade taste and fresh herbs that add lightness to the dish. This is true rustic classic that warms and fills with strength.
1
Pour Campbell's Home Classics broth into a pot, add 750 ml of water, and bring to a boil.
- Campbell's condensed beef broth: 375 ml
2
Rinse the millet. Wash, peel, and cut the potatoes into 1.5 cm cubes.
- Millet: 2 tablespoons
- Potato: 1 piece
3
Add millet and potatoes to the boiling broth. Cook for 15 minutes or until the potatoes and millet are done.
- Millet: 2 tablespoons
- Potato: 1 piece
4
Melt butter in a pan. Finely chop green onions, add to the pan, cover with a lid, and simmer on low heat for 5-6 minutes. Crumble the boiled egg. Press a clove of garlic.
- Butter: 20 g
- Spring onion: 40 g
- Chicken egg: 1 piece
- Garlic: 1 clove
5
Before removing the soup from the stove, season it with sautéed green onions and garlic. Before serving, add a pinch of chopped egg to each plate.
- Spring onion: 40 g
- Garlic: 1 clove
- Chicken egg: 1 piece
6
Serve the soup with sour cream and fresh herbs.
