Lenten Cabbage Soup with Millet

Prepare all necessary ingredients.

Peel the potatoes and cut them into small pieces. Place them in a pot, cover with water, and bring to a boil. Cook until tender, 15-20 minutes. Cooking time may vary depending on the potato variety and size of the pieces.

Peel the carrots and onions. Dice the onion. Grate the carrot on a coarse grater. Heat vegetable oil in a pan and sauté the vegetables for 4-5 minutes over low heat, stirring occasionally.

Add tomato juice, tomato paste, and sugar to the pan. Stir. Simmer over low heat for 5-7 minutes, then remove from heat.

Once the potatoes are cooked, add them to the sautéed vegetables, keeping the potato broth in the pot.

Mash the potatoes with a fork into small pieces.

Finely chop the fresh cabbage or grate it. Also, cut the sauerkraut into small pieces.

Add both types of cabbage and rinsed millet to the potato broth. Bring to a boil. Cook until the millet is tender, approximately 10-15 minutes.

When all ingredients in the pot are soft, add the sautéed vegetables with mashed potatoes. Season with salt and pepper to taste. Stir. If the soup is too thick, add a little boiling water. Bring to a boil and simmer over medium heat for 3-4 minutes.

Finally, add a bay leaf and chopped herbs (such as parsley). Stir. Boil for 1-2 minutes and remove from heat.

Cover the pot and let the soup steep for 15-20 minutes. The Lenten cabbage soup is ready.

Ladle into bowls and serve.

Bon appétit!