Barley porridge with liver and sausage

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

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

Wash and chop the greens.

Wash the liver and slice it.

Cut the smoked sausage into large sticks.

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

Add liver, carrot, and onion.

Simmer everything for 10 minutes, adding 200 ml of water or broth (any), and salt.

Then place everything in a deep frying pan or pot, add rinsed barley groats, salt, add pepper and bay leaf, a bit of greens, and pour in 300 ml of hot water.

Cover the pan with a lid and place it in a preheated oven at 200 degrees for 40 minutes.

Place the cooked porridge on a plate and sprinkle with the remaining greens.