Pearl barley porridge with smoked lard and lung

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

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

Cut the smoked lard into cubes and fry.

Cut the meat into small pieces, season with salt and pepper, and lightly fry in hot fat until a crispy crust forms.

Then add onion and carrot, fry for 7 minutes over medium heat.

Place the prepared ingredients in a pot, pour in 800 ml of water, add pearl barley, and cook on low heat until done.