Millet porridge with liver

Wash the liver and boil it in salted water for 2-2.5 hours until cooked, then cool and pass it through a meat grinder.

Peel the onion, wash it, chop finely and sauté in 50 grams of butter, add the liver, season with salt and pepper, and fry while stirring for 5-7 minutes.

The millet should be thoroughly rinsed.

Bring 800 ml of water to a boil, add salt, pour in the grains, and cook while stirring until thickened.

Place the pot in a water bath and cook the porridge until ready.

Mix the cooked porridge with the liver, sprinkle with chopped celery greens, and serve.