No Image Available

Millet Porridge with Rabbit Meat and Fruits in Meat Broth

Main Dishes • Russian

Time 45 minutes

Ingredients 17

Servings 4

Description

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

Ingredients

Rabbit 20 oz
Millet 15 oz
Carrot 1 piece
Onion 2 heads
Garlic 2 cloves
Quince 2 pieces
Canned Mushroom Soup 2 tablespoons
Vegetable Oil 0 fl oz
Black Pomegranate Molasses 1 piece
Chicken Broth 10 fl oz
Dill ½ bunch
Parsley ½ bunch
Scallions ½ bunch
Red Long Chili Peppers ½ teaspoon
Serviceberries 2 teaspoons
Paprika 1 tablespoon
Salt to taste

Step-by-Step Guide

Step 1

Rinse the meat and cut it into small pieces.

Step 2

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

Step 3

Peel the onion, wash it, and slice it into half-rings.

Step 4

Peel and wash the garlic.

Step 5

Wash the pomegranate and remove the seeds.

Step 6

Wash the herbs and chop them finely.

Step 7

Wash the quince, remove the core, and cut it into four pieces.

Step 8

In a deep skillet with heated oil, add the meat and fry until golden brown.

Step 9

Add the onion and fry until golden.

Step 10

Pour in a little broth, add the carrot, and reduce the heat. Cover and simmer for 5 minutes. Level the vegetables and do not stir anymore.

Step 11

Turn the heat to maximum.

Step 12

Pour in the remaining broth, bring to a boil, add salt, pepper, paprika, and barberry.

Step 13

When the broth boils, add the peas, then half of the prepared millet, place the garlic and quince on top, and evenly sprinkle with the remaining millet.

Step 14

Cook until done.

Step 15

Serve the finished porridge on a large dish, garnished with garlic, quince slices, and herbs.