Kulish (savory millet porridge) with sour pickled tomato and mozzarella

Cut the pork fat into small cubes of about half an inch (1–1.5 cm). Render it in a castiron skillet.

Dice the onions, crush the garlic cloves with the flat side of a knife. Add to the skillet with pork fat and fry until translucent.

Add carrot, celery root and parsley cut into pieces of any size. Cover with water and milk. Cook the soup for 15 minutes.

Add bay leaf and allspice.

Peel the potatoes, cut them into pieces of any size, and add to the skillet.

Wash and soak the millet in boiling-hot water to make sure that it isn’t bitter. Drain the water and add millet to the skillet. Stew everything until ready on low heat for 30 minutes.

Season with salt and pepper to taste. Let the skillet rest for several minutes to make kulish even more flavorful.

To serve, add a sour tomato and a ball of mozzarella to each plate.

Serve hot with finely diced parsley and dill (optional).