Millet porridge in chicken broth
12 servings
60 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Peel, wash, and slice the onion into rings.
- Onion: 3 heads
2
Wash, peel, and cut the carrot into strips.
- Carrot: 400 g
3
In a heated pan, sauté onion rings and carrots in 2 tablespoons of butter.
- Onion: 3 heads
- Carrot: 400 g
- Butter: 250 g
4
Wash the quince, clean it from the core, divide into two or four parts, remove the core, rinse again with cold water, sauté a little with carrots and onions, transfer to a pot, pour in chicken broth and simmer over moderate heat for 50 minutes, add salt and barberry.
- Quince: 3 pieces
- Carrot: 400 g
- Onion: 3 heads
- Chicken broth: 1.8 l
- Salt: to taste
- Barberry: 5 g
5
Rinse the millet, add it to the pot, and increase the heat.
- Millet: 1 kg
6
Before serving, remove the quince and barberry, add the remaining butter, mix the porridge, mound it on a plate, and place pieces of quince in the center and around the edges.
- Quince: 3 pieces
- Barberry: 5 g
- Butter: 250 g
