Corn porridge with smoked sausage and lard

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

Peel the onion, wash it, and cut into rings.

Wash and chop the greens.

Cut the smoked sausage into large sticks.

Cut the smoked lard into cubes, add sausage, and lightly fry.

In a pan with fat and sausage, add pepper, carrot, and onion, pour in 200 ml of water, salt it, and simmer for 10 minutes.

Transfer the contents of the pan to a heat-resistant pot, add corn, barberry, bay leaf, pour in 300 ml of hot water, cover with a lid and place in a preheated oven at 200 degrees for 30 minutes.

Before serving the ready porridge, sprinkle it with chopped parsley and dill.