Boil the meat until tender, strain the broth.
Cut the potatoes into cubes, chop the cabbage and put it in a broth, cook for 15-20 minutes.
Rinse millet. Chop the onion and fry until golden in butter.
Mash lard with garlic and herbs.
Add lard, millet and onion to the pan. Salt, pepper and cook until cooked.
Serve with sour cream and boiled pork.