Today there are fans of millet porridge with milk and butter and millet cakes. More often in our country they are simply used as feed for livestock and poultry. But earlier this cereal, due to its unpretentiousness, was one of the main products in the diet of residents of the northern regions of Russia. They cooked porridge, beer, pies, kvass from millet, peeled from spikelet scales, and added it to soups and desserts. Now millet dishes are more common in the East, where people bake millet bread and, like Russian bread, use it with almost any food. And in Zaporozhye and Romania, delicious hominy is cooked from millet and eaten with salted cheese.
True gourmets and vegetarians know recipes for unleavened pies, meatballs, biscuits, soups and cabbage rolls with millet. They know how to add sophistication to a banal porridge by mixing buckwheat or rice with millet.