For convenience, we take the wheat in bags, I'll explain later why!

First we need to prepare broccoli and millet. We all put in a pot of boiling salted water. Literally 5 minutes broccoli out with a spoon take out and cook the millet until tender. Put the cauldron on the fire. Add butter and quickly cut the onion and garlic. I had 2 onions - turnip and leeks. The leek is not very plump, but we will!

All lay in the hot cauldron and quickly interfere... here I have a force majeure in the form of a man appeared - he with a long face asked - and what, no meat? Had the pace of a waltz to drag out of the fridge for frying sausages...:)

Lay the peas, our cabbage, we boiled - a little stew and add the millet, which by this time had finished. I was comfortable to use barley in bags, because in the same pan I was able to boil 2 of the product and they do not mix!

Cover with a lid and after 2 minutes, remove from heat. And while porridge comes - cooking sauce - sour cream, lemon juice and garlic mix, add a couple tbsp vegetable oil

and served with our porridge. The sauce is very refreshing!