Barley porridge with rabbit meat and turnips in meat broth

Wash the carrot, peel it, and cut it into strips.

Peel the onion, wash it, and slice it into half rings.

Wash the turnip, peel it, and slice it.

Wash the cilantro leaves, chop them finely, leaving a few sprigs for decoration.

Wash the meat and cut it into small pieces.

Fry the onion until golden in a deep pan with heated vegetable oil, then add meat, carrot, turnip, a bit of broth, salt, pepper and simmer for 7 minutes.

Add the barley groats, pour in the remaining broth, bring to a boil and cook over medium heat until done.

Place the cooked porridge in a mound on a plate.

Sprinkle with greens on top and garnish with cilantro sprigs.