Cut mutton into cubes and fry in oil.

Chop onion and garlic, shred carrot and kohlrabi, add to the meat and fry, then add bay leaf, apple juice, cumin, salt, pepper, pour with stock and cook for 30 minutes.

Scald millet. Shred cabbage, put in the soup with the millet and cook for additional 10-15 minutes.

When serving, top the soup with greens.