Boil pork. Stew squeezed crout until half ready, adding fat and broth. Fry on oil shredded parsley, parsnip and celery roots together with onions. Mash minced lard with cut onions, parsley greens and washed millet. Add sliced potatoes into filtered broth, boil 10-15 minutes, add crout, millet mashed with lard and greens, bay leaf, pepper, fried vegetables and cook till ready.
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