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Borscht with millet is the most satisfying and thick recipe in my arsenal, despite the fact that it is lean. I don't cook it too often, but I still love it very much. On the one hand, it looks like a classic, and on the other – with its own twist. Try it yourself!
Ingredients
Step-by-step cooking recipe
Randomly chop all the vegetables, except cabbage, and send them to the pan. Fill with water or vegetable broth.
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When the water boils, after 5 minutes add the washed millet and chopped cabbage.
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Cook all together on low heat for about 40 minutes. 10 minutes before the end, add spices to taste.
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