It would seem, where did the author get the porridge? Nevertheless, legends believe that the soldier's porridge has a very specific author - Alexander Suvorov. The one who drove the soldier across the Alps.
The history of the creation of barley soldier porridge
It was somewhere in these cold regions that the wagon train ran out of food. Not so that at all, barley, buckwheat, millet and a little peas remain. The cooks are terrified - the soldiers are hungry.
Then Suvorov suggested throwing everything in the pot, adding the rest of the bacon and trying to cook something. And it worked! It turned out so that such porridge became the main food of the soldiers of the Russian army for many years.
It's all about the simplicity of its preparation, the availability of food, nutritional value and a complete diet necessary to maintain the strength of the soldiers.
In a later version of the soldier's porridge, barley was used, and it has a lot of useful properties. Vitamins, minerals, antibacterial substances, amino acids, fiber are all hidden in a small grain. In modern peacetime, it is better to cook it over a fire, but if you are not going on a hike yet, you can try it at home.
How to cook barley porridge with stew
Ingredients:
- pearl barley - 1 glass;
- stewed meat - 200 gr.;
- water - 400 ml;
- sunflower oil - 2 tbsp. l.;
- small onion;
- small carrot;
- salt, and spices.
Soldier's porridge recipe
The cereal must first be soaked for a couple of hours. Finely chop the vegetables and fry in oil until tender. Pour water into a saucepan, pour prepared barley and fry, cook everything together for half an hour. After that, add the stew, salt and spices, mix and cook for another five minutes. Can be served on the table.
This is just one of the many recipes called soldier's porridge. Apparently, because of the very first multi-grain porridge, no one knows exactly what the main cereal should be. It can be either buckwheat or millet. There would be meat, because without it, porridge is not porridge, especially a soldier's.
Feel free to experiment. Bon Appetit!
