Merchant's Porridge

Ingredients

1 cup rice

1 cup buckwheat

1 cup millet

2 cabbage leaves

2 cups light beer

2 cups tomato juice

1 cup kvass

150 g porcini mushrooms

2 tbsp vegetable oil

Bay leaf

Salt

3 cloves

4 black peppercorns

4 cloves garlic

2 tomatoes

12 crayfish

3 eggs

4 tbsp butter

Rinse each grain separately 3-4 times in warm water. Dry the millet and rice, and fry the buckwheat without adding fat.

 Wash the mushrooms, cut into large slices, boil them in 2 cups of salted water for 5 minutes, then fry them in half the amount of heated vegetable oil. Strain the mushroom broth.

Boil the cabbage leaves in boiling salted water for 5 minutes, line the bottom of a saucepan with them, and add the millet, rice, and buckwheat. Mix 1 cup of cabbage broth, beer, juice, kvass, and mushroom broth, and pour over the cereal. Add the spices, sewn into a cheesecloth bag.

Cook the porridge in an oven preheated to 200°C (400°F) for 40-50 minutes. Slice the tomatoes and fry them in the remaining vegetable oil. When serving, drizzle the porridge with melted butter. Garnish with tomato slices, boiled egg wedges, and boiled crayfish. 

Bon appetit!