Here is our few products: millet, rice, dried fruit (unfortunately, I only had apples and no pears, which I love), sugar.

Carpeted the bottom of our pots dried, we don't regret it (they are the backbone of the soup), but do not impose gender-pots :-)

Now carefully wash and type in a pot of water, put on fire.

Take the rice and millet. They adjust based on the size of your saucepan, and given the fact that you want to finally get the soup or porridge. I wanted to get soup. The ratio of rice and millet is better to take somewhere 1/4 (1/3) 3/4 (2/3), respectively.

Carefully several times to clean our grains, fill with water and let stand until the contents of the saucepan heats up.

Here boiling our dried fruits.

Fill our grits in a saucepan, pre-drain the water.

Gently drown the cereal, add sugar to taste, reduce the heat, cover the saucepan (with a backlash) and let the contents bubbling in there until ready. And yet I tell you a couple of highlights: if you only have apples, sugar to put have in any case (dried apples give very good acidity); if pears and apples - you may need quite a bit (or you can do without it, and served to the soup bun with honey); if the pear trees (and they are usually very sweet), and in sufficient quantity, and if you are not an ardent fan of sweet, then we can try to do without sugar. In General, vary the ratio of dried fruit, try and decide, you need sugar or not :-)

Ready soup (porridge) to put in a plate and eat :-) Very tasty roll with butter, a bit of sugar. Bon appetit! P. S. In my family environment is a dish known as "kvasovka". Why I'll never know, I doubt if anyone will be able to explain it (like I even asked). But the name for "the uninitiated" sounds are fearfully, so I decided to give this recipe such a long, descriptive name :-)