You will need
- Millet – 0.5 cups
- potatoes – 2 PCs.
- Bank of canned – 1 item
- onion – 1 PC.
- carrot – 1 PC.
- tomato paste to taste
Pour water into a small saucepan and bring the water to a boil, add half a Cup of millet.
Peel two medium-sized potatoes, cut into strips and place in a pot of soup, add salt to taste. Cook until tender.
Peeled onions and carrots grate on a coarse grater. Preheat the pan 2 tablespoons butter and saute the onion with the carrots. Add the roasted tomato paste, simmer for a few minutes.
After the potatoes and grits were cooked halfway, add to soup canned. Cook for 7-10 minutes.
Put the roast in the pot of soup and simmer until tender. Add spices to taste, Bay leaf, squeeze the feather of garlic.
Chop the fresh herbs, ladle the soup into portions and season with herbs and sour cream.