Millet Porridge in Chicken Broth

Main Dishes | Russian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'

Ingredients

Millet - 2 lbs
Chicken Broth - 2 qt
Quince - 3 pieces
Butter - 8.8 oz
Carrot - 14.1 oz
Onion - 3 heads
Serviceberries - 0.2 oz
Salt - to taste

Step by Step guide

Step 1

Peel, wash, and slice the onion into rings.

Step 2

Wash, peel, and cut the carrot into strips.

Step 3

In a preheated skillet, sauté the onion rings and carrot in 2 tablespoons of butter.

Step 4

Wash the quince, remove the fuzz, cut it into halves or quarters, remove the core, rinse again with cold water, sauté briefly with the carrot and onion, transfer to a pot, pour in the chicken broth, and simmer over moderate heat for 50 minutes, adding salt and barberry.

Step 5

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

Step 6

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