Cabbage with millet

We thoroughly wash the meat, put it in a saucepan, fill it with water and send it to the fire. After the water boils, we cook the meat for 5 minutes, after which we drain the water completely (the first broth is not recommended to eat, I adhere to this principle). Rinse the pan, return the meat to it, pour water again and bring to a boil. Do not forget to remove the foam with a slotted spoon. Add salt and spices to the broth and, covered with a lid, cook until the meat is fully cooked for about an hour and a half. Boiled meat is extracted, cut into small pieces.

Peel the potatoes, wash them, cut them into cubes, as usual. We send it to boiling broth and wait until it boils.

Meanwhile, pour the millet into a bowl and wash it. When the broth with potatoes begins to boil, put the prepared millet in a saucepan.

Peel the onion and cut into cubes, carrots are also cleaned and grated three times (coarsely). Preheat the frying pan, add vegetable oil and pass the vegetables over medium heat until the onion is transparent.

We wash the cabbage under running water (I put it on a strainer and wash it thoroughly this way), add tomato paste to it and send it to the frying pan with onions and carrots. Stir, simmer for five minutes, then add to the broth.

We also return the meat to the broth, add pepper, squeeze garlic through a press, taste for salt and add if necessary. We leave it on the fire for a short time - for 5 minutes, after which we pour it on serving plates and serve it on the table, sprinkled with chopped dill.

Eat for health!