Pea porridge with rabbit meat and raisins in meat broth

Rinse the peas, soak for 2 hours.

Wash the carrot, peel it, and cut it into large cubes.

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

Wash the meat and cut it into large pieces.

Wash the raisins.

In a deep skillet, heat vegetable oil with animal fat, add the meat and fry until a golden crust forms.

Fry the onion with the meat until golden brown, add the carrot in an even layer, immediately pour in the broth, add the peas and cook over moderate heat until done.

Season the porridge with salt and spices.

Boil on high heat.

When the porridge is ready, add the raisins and turn off the heat after 10 minutes.

Cover with a lid for 30 minutes.