Soup with mushrooms, meat and potatoes

Let's start cooking soup with broth. There are several options for making broth, I prefer to cook broth on second water. Wash the meat thoroughly, pour cold water and bring to a boil, boil for 3-5 minutes, remove from heat, drain the water, rinse the meat under running water. The washed meat is again filled with water and brought to a boil, when the water boils, reduce the fire to the very minimum, add half a carrot, one onion, crushed garlic and peppers. Cook the broth at a slow boil until the meat is ready (I cook until the meat is very well separated from the bone) for about 1-2 hours. When the broth is ready, we take out the meat, filter the broth and send it to the fire. Add chopped potatoes to it. While the potatoes are cooking, we cook our vegetables, onions, carrots and mushrooms, cut and send them to a heated frying pan, we use very little vegetable oil, literally 1 tbsp. l. (the broth is rich), if there is not enough oil, then add a little broth to the vegetables. So, potatoes are cooked, vegetables are stewed, let's do meat and millet. We strip the meat from the bone and chop it into pieces. We thoroughly wash the millet and pour boiling water 1-2 times (this is not necessary). Now that the potatoes are half cooked, we collect our soup, add vegetables, meat and millet to the potatoes in the castrule and cook it all for 10 minutes (until the millet is ready). Salt, pepper, add bay leaf, chopped herbs. The finished soup is allowed to infuse for 30 minutes and served to the table. Bon appetit!