Wheat groats - a popular, inexpensive and healthy cereal, rich in a variety of vitamins and ideal for adults and children. It is used to make cereals, side dishes, meatballs, casseroles and is used to prepare first courses. There are many recipes for millet soup, each of which has a unique taste, bright aroma and high nutritional value.
Material Content:
How much is millet in soup
To make the wheat soup tasty, you need to properly prepare the cereal before cooking.
First, you need to sort out the millet and rinse thoroughly with running water. Then it should be soaked in liquid for seven hours - from this croup it will swell a little and cook faster. If there is no time for all these manipulations, you can simply pour it in boiling water for several minutes, and then rinse with cold water.
Typically, the housewives are interested in how much to cook millet in the soup, and at what stage of cooking it is better to put it in the pan, since the dish with boiled cereal acquires a more delicate and pleasant taste.
Usually, millet is cooked for about thirty minutes, in this regard, experienced chefs recommend filling it up at the beginning of the process, and then gradually add the remaining ingredients and spices.
Fish soup with millet and potatoes
Wheat groats are excellently combined with any kind of fish, so the ear with the addition of this cereal is especially aromatic and rich. For a dish, it is better to pick a bright yellow matte millet and use fresh fish with a minimum of bones.
Essential Ingredients:
- mackerel (chilled) - 1.3 kg;
- millet - 120 g;
- five potatoes;
- large onion;
- one bell pepper;
- carrot;
- coarse salt, favorite spices - to your taste;
- dill and parsley - 7 branches.
Cooking:
- Cleanse fish, gut, get rid of fins and heads.Then rinse thoroughly and chop into medium pieces.
- Place the mackerel in a saucepan, add water (2.5 L) and cook for ten minutes at a low boil, remembering to remove the foam from the broth.
- Remove the finished fish from the pan, cool and separate the fillet from the bones. Filter the broth through a sieve.
- Place the millet in a colander and wash thoroughly under a tap with water.
- Peel the potatoes and cut into rectangular cubes.
- Put the strained broth on the stove, bring to a boil, then put the potatoes in it, pour the millet and cook on medium heat for a quarter of an hour.
- Onion rid of husks, then chop it in half rings. Wash and chop the carrots in small cubes. Cut the pepper into small strips.
- Then place the vegetables in a skillet with vegetable oil and, stirring occasionally, fry until soft.
- Now put the frying in the soup and after seven minutes add the boiled fish.
- Cook the dish for another five minutes, then salt, add spices, chopped herbs and turn off the burner.
Appetizing ear is ready! She should be insisted for a quarter of an hour in a sealed container, and then offer to try. Fish soup with millet and potatoes goes well with grain bread and favorite pickles.
On chicken stock
For a homemade lunch, a hearty mashed soup with millet and vegetables on chicken broth is perfect. Thanks to the presence of cheese, the treat has a delicate taste with creamy notes, and fragrant seasonings and greens give the dish a sophistication and freshness.
Essential Ingredients:
- chicken meat - 0.8 kg;
- three potatoes:
- wheat groats - 70 g;
- two cream cheese cream;
- carrots - 75 g;
- bow - head;
- chicken stock - 2.3 l;
- parsley, bay leaves, seasonings, sea salt - to taste.
Cooking:
- Rinse the chicken and cut into pieces, then place them in a pan with butter and fry until light brown.
- Peel the onion and carrots, chop with squares and add to the meat. Fry foods together for eight minutes, then pour the broth (250 ml) and put chopped parsley.
- After a few minutes, put sliced potatoes in a pan, pour millet and add the rest of the broth.
- Dice the cheese cubes, then put them in a blender, dilute with a small amount of water and grind well.
- When the vegetables and millet are cooked, put salt, laurel leaves and seasonings in the soup. After that, pour the cheese mixture, mix well and turn off the oven after a minute.
Soup puree with wheat grits is recommended to be served twenty minutes after cooking. It is advisable to decorate each plate with refreshments with pieces of parsley.
Read also:how and how much to cook millet?
Peasant soup
The recipe for this soup will help you quickly and easily make a wonderful dish that will appeal to everyone present at the family table. He will need a minimal set of products, and the result will surely please a seductive aroma and rich taste.
Essential Ingredients:
- pork - 0.25 kg;
- millet - 60 g;
- potatoes - 0.3 kg;
- white cabbage - 220 g;
- onion - 70 g;
- water - 3.2 l;
- one carrot;
- salt, laurel leaves, basil, pepper, turmeric - as needed.
Cooking:
- Peel the carrots and onions, chop them with cubes and put in a hot skillet with vegetable oil. Fry vegetables over high heat until golden brown.
- Wash the meat and cut into square pieces. Then add to the frying pan and simmer for about six minutes.
- Heat the water in a pan and put the meat and vegetables into it. Then cover with a lid and continue cooking.
- Rinse the millet thoroughly, then pour boiling water for three minutes, then pour it into the pan.
- Chop the cabbage into strips and also toss in the soup.
- Now peel the potatoes, cut into large squares and send to the rest of the ingredients.
- Boil the soup for another fifteen minutes, add salt at the very end, toss the leaves of laurel, pepper and spices. Three minutes later, remove the pan from the heat.
Pour the peasant soup into deep plates and sprinkle with chopped green onions. It is advisable to offer sliced cucumbers and tomatoes.
Tasty recipe:onion soup
Millet Kulesh Soup
Ukrainian Kulesh soup can be cooked at home without any problems. The dish turns out appetizing, tasty and quite thick, the poem is quite suitable for both lunch and dinner.
Essential Ingredients:
- veal with bone - 0.7 kg;
- onion head;
- wheat groats - 90 g;
- potatoes - 4 pcs.;
- medium carrot;
- butter fat - 45 g;
- five peas of pepper;
- salt - how much is needed.
Cooking:
- Cook the broth (3 L) from the meat, then strain it, and separate the meat from the bone and cut into pieces.
- Wash millet, dip in cool water and leave for a quarter of an hour. Then drain the liquid.
- Cut the carrots into small cubes and fry in bacon or butter.
- Chop the onion with long bars, add to the carrots, add a little salt and season with white pepper.
- Pour the cereal into the preheated broth, boil and cook for six minutes. Then drop the potatoes and cook until the foods are soft.
- After that, put the stewed vegetables in the pan, then add the meat slices, salt, put pepper and cook for another five minutes.
Season the prepared soup with chopped herbs and serve in portions. The treat will be in good harmony with sauerkraut or light-salted cucumbers.
Cooking with mushrooms
A delicious soup with millet and mushrooms is worth a try for all supporters of a healthy diet.
Champignons are perfect for such a dish, and to get a brighter flavor, it is recommended to cook it with the addition of forest gifts.
Essential Ingredients:
- mushrooms - 0.23 kg;
- onion head;
- millet - 100 g;
- flour - 20 g;
- water - 1 l;
- milk (2.5%) - 120 ml;
- cilantro, salt - to your taste.
Cooking:
- Peel and wash the onion, then cut it into long slices.
- Rinse the mushrooms thoroughly and chop with plates. After, combine them with onions, put in a pan and simmer on creamy butter for six minutes, stirring the mixture regularly.
- Pour water into a container with fried foods. Then add the wheat groats and add salt.
- Boil the soup for forty minutes, periodically removing the foam.
- Then combine the flour with milk and mix thoroughly until smooth. Gently pour the resulting mixture into the soup and cook another twenty minutes before thickening.
Pour hot dishes on plates and sprinkle with chopped cilantro. It should be served with toasted toasts or croutons with cheese.
First Meatball Dish
This recipe for wheat soup will be appreciated by all lovers of meat dishes. It can be quickly and tasty made in a slow cooker, which will significantly save time for busy housewives.
Essential Ingredients:
- ground beef - 0.35 kg;
- egg;
- millet - 90 g;
- carrots - 85 g;
- potato - 3 pcs.;
- small onion;
- ground pepper and small salt - 4 g each.
Cooking:
- Peel and chop the carrots with medium straw. Cut the peel from the onion and potatoes and chop the fruit into cubes.
- Rinse millet several times with water.
- Salt the minced meat, season with pepper, add a raw egg and stir intensively. After that, mold small balls from it.
- Pour vegetable oil into a bowl of an electric furnace, add carrots and onions, select the “Fry” function and cook for ten minutes.
- When the products have a golden hue, add meatballs and fry for another five minutes in the same mode.
- Then pour water into the slow cooker, lay the potatoes and millet, then mix and salt.
- Close the appliance with a lid, set the “Soup” function and cook for 60 minutes.
After cooking, pour the dish into a beautiful tureen and put on the table. An appetizing treat will restore the energy spent and give a lot of positive emotions during a meal.
Field millet soup
Field soup with millet differs in a dense consistency, so products that are especially well combined with each other are chosen for it.
A terrific dish is obtained on a broth of pork ribs with the addition of potatoes, high-quality millet and ripe vegetables.
Essential Ingredients:
- pork ribs (smoked) - 1.3 kg;
- hot pepper - 6 g;
- five potatoes;
- onion (large) - 1 pc.;
- three cloves of garlic;
- one bell pepper (yellow);
- groats - 0.15 kg;
- three medium tomatoes;
- carrots - 110 g.
Cooking:
- Peel all vegetables, wash well and crumble in large cubes.
- Put chopped onions, bell pepper and carrots in a stewpan, add a little butter and fry until light brown.
- Then add chopped tomatoes and simmer for twelve minutes, not forgetting to mix the foods.
- Divide the ribs into parts, put in a large saucepan, put the tomato frying on top, then pour the washed millet.
- Pour all the ingredients with water, salt, add finely chopped hot pepper, garlic, seasonings and cook until the cereal is ready.
Field millet soup should be served fresh and hot. The dish will be much tastier if consumed with sour cream and herbs. Bon Appetit!
