Millet porridge in chicken broth

Peel, wash, and slice the onion into rings.

Wash, peel, and cut the carrot into strips.

In a heated pan, sauté onion rings and carrots in 2 tablespoons of butter.

Wash the quince, clean it from the core, divide into two or four parts, remove the core, rinse again with cold water, sauté a little with carrots and onions, transfer to a pot, pour in chicken broth and simmer over moderate heat for 50 minutes, add salt and barberry.

Rinse the millet, add it to the pot, and increase the heat.

Before serving, remove the quince and barberry, add the remaining butter, mix the porridge, mound it on a plate, and place pieces of quince in the center and around the edges.