This recipe for barley porridge with vegetables and sausages comes from my childhood. This is how my mother always cooked for me and my brother, and now I do it for my sons, and I don’t forget about myself and my husband.
How to cook barley porridge

Ingredients:

Broth – 600 gr
Porridge – 200 grams (barley)
Carrots – 150 grams
Onion – 150 grams
Sausage – 4-5 pieces
Butter – 20 grams
Vegetable oil – 2 tablespoons
Salt – to taste
Pepper – to taste

Cooking:

Rinse the grits well several times in cold water, stirring and draining all the dirt and debris rising to the top. Then pour clean water 1 centimeter above the level of the cereal and let stand for 20 minutes, slightly swell.
We put our porridge on the fire, add the broth, bring to a boil and reduce the flame to a minimum. If there is no broth, it can be safely replaced with water of the same volume.
Peel and cut the onion into cubes, grate the carrots. Put the butter and vegetable oil in the pan, heat it up and lightly, just a minute, fry the onion, then add the carrots, fry for another minute and turn it off. Onions are always fried first, as they contain much more water than carrots. Vegetables should remain juicy.
Cut sausages into half washers. Although, everything that is cut and rubbed is optional. It is believed that if, for example, you have an onion cut into a cube, then both carrots and sausage should also be cut into cubes. In general, we cut at will.
If your porridge is already well swollen, but has not yet absorbed all the liquid …
… it’s time to add our vegetables and sausages, bring to a boil again and hold on low heat for a few minutes. Next, adjust the salt and pepper, turn off the heat, close the lid tightly and let stand, stretch for about 10 minutes. Very tasty with pickled cucumbers. Enjoy your meal!
Personally, I really like to add extra broth and make the consistency of risotto. I recommend!