Step 1

Rinse and drain ¼ cup of millet. Set it aside. Dice carrot and onion. Peel and cut potatoes into small cubes.

Step 2

Heat a Tablespoon of olive oil in a medium pot. Add diced onion. Saute for about 3-4 minutes over medium heat, stirring frequently. Add carrots and cook for another 3 minutes. Turn the heat on low and stir in a Tablespoon of tomato paste.

Step 3

Add rinsed millet, cubed potatoes, bay leaves, coriander and 5 cups of water. Bring it to boil and cook over medium heat until the potatoes are tender, for about 15 minutes.

Step 4

Once the potatoes are cooked, add about ¾-1 cup of sauerkraut and ½ tsp sugar to the soup. Simmer on low heat for another 15 minutes or until the millet is fully cooked. Serve with black pepper, fresh chopped dill and a dollop of sour cream.