Porridge from millet "Dembelskaya", which before the fight secretly carried to the barracks hungry fighters

My friend recently returned from the army. During the meeting, he told many different stories. I particularly enjoyed hearing about how soldiers managed to cook delicious meals with minimal ingredients. I want to share with you one of the recipes of millet porridge, which I myself tried after the stories of a friend. The soldiers call it a dish. "Dembel porridge". Now I often cook millets this way.



The friend said that earlier in the army such porridge was prepared only on big holidays, for example, on February 23 or on the "centenary". It was boiled in tanks or boilers. Preparation was done by soldiers who stood in the outfit as workers in the dining room. Although this was not allowed, it was sometimes possible to turn a blind eye to the ban in order to respect tradition. Usually the porridge was cooked at night, before the end. Soldiers smuggled her into the barracks and held a feast.



The ingredients

• 150g grinded millet
• 70g pork lard
• 1 bulb
• 2 chicken eggs
• pepper black (ground)
• salt
• 450 ml of water

Preparation

1. Wash it with warm water to get rid of bitterness. We pour water and let it boil. The ratio of cereal and water is approximately 1:3. Add salt, bring the millet to a boil and cook for 20 minutes on a small heat with the lid closed.
   
   
   
   
2. While the millet is cooked, you can make a roast. First, finely slice the lard. We peel the onions and cut with half rings. We roast the lard in the pan. We add onions to it and roast until it turns brown. To taste, add salt and black pepper. There were no other spices in the army, but you can experiment at home in the kitchen.
   
   
   
   
3. 10 minutes before the end of cooking, we make a recess in the millet and add raw eggs. We cover the pan with a lid and leave it to cook further.
   
   
   
   
4. After 10 minutes, when the porridge is ready, we crush the eggs with a knife right in the pan and stir the porridge. We put porridge on the plate, adding onions roasted in lard.
   
   
   
   

By military standards, that's a serving per person. If you need to feed several people, you need to take more food.



"Dembel" porridge can be cooked from other types of cereals. The fact is that in the army, porridge was prepared from what was most in the warehouse. It often turned out to be millet. But in fact, millet cereal is an undervalued product. It is nutritious and healthy, besides delicious, especially in this performance. Bon appetit!