Millet Loaf with Sour Cream Dip

For the millet loaf, first wash the millet. Sauté the chopped onion in 2 tablespoons of oil, add the millet, fry briefly and pour in the vegetable soup.

Let everything boil until the millet is swollen (about 20 minutes). Now let everything cool down. In the meantime, prepare the dip: To do this, mix the sour cream with the 3 tablespoons of chopped mixed herbs and season with salt and pepper. Refrigerate.

Mix the curd cheese, egg, flour, finely chopped garlic, chopped parsley and millet and season with salt and pepper. Form loafs and turn them in breadcrumbs, then fry them in enough oil.

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