The everyday life of outstanding people is always interesting. Moreover, when it comes to the rulers of the state, such as, for example, Peter the Great. What did the sovereign eat? What gave him the strength for great epoch-making achievements? It turns out that the food of Tsar Peter was very simple and healthy. It is worth taking note!
Instructions
Step 1
The famous pearl barley porridge of Peter the Great
Cooking porridge begins in the evening. Rinse 1 glass of pearl barley, pour a liter of cold water, leave overnight to swell - this is a very important stage, which cannot be neglected, otherwise the taste and consistency of the porridge will be completely different. In the morning, drain the water and pour the pearl barley with 1, 5 - 2 liters of milk; the viscosity of the porridge will depend on its amount. For Peter the Great, this porridge was cooked with the addition of almond milk, but in our conditions, we will completely manage with cow milk. No salt or sugar is added! Bring milk with cereals to a boil and simmer over low heat for 5 minutes. There are several ways to proceed further:
1. Put a pot of porridge in a water bath and cook for about 5-6 hours.
2. Transfer the porridge to a fireproof dish and put it in the oven for the same time at a temperature of 150 degrees.
3. The multicooker is a modern miracle of technology! Set the "extinguishing" mode, time - 4-5 hours.
For these few hours, you can forget about porridge. During this time, it will acquire the most delicate texture and caramel taste of baked milk. Before eating, add a full tablespoon of butter to the porridge; each eater will add sugar and salt to his own taste to the plate.
Step 2
Peter the Great Soup
Rinse the chicken, separate the breast fillet and put it in the refrigerator for now. Boil the broth from the rest of the chicken and two liters of water. Finely chop 500 grams of fresh mushrooms (champignons), pour milk so that it covers the mushrooms, boil for 15 minutes, cool. Pass the chicken breast and boiled mushrooms through a meat grinder, add the proteins of three eggs, salt and pepper to taste, mix thoroughly.
Beat three yolks with a glass of milk; fry 1 tablespoon of flour in 1 tablespoon of butter. Stirring continuously, fill the boiling broth with the egg-milk mixture, fried flour, and then form balls from the chicken and mushroom mince and boil them in the broth for 8-10 minutes. When serving, add chopped dill.
Step 3
Hamburg-style steak
Cut 500 grams of beef tenderloin into portions, beat lightly and fry in butter until tender; put the meat in portioned pans. Beat 6 eggs with salt and finely chopped dill and parsley. Pour the resulting mixture over the meat and fry on the stove or in the oven until the eggs thicken. Serve directly in pans.
Step 4
Chouze potato croquettes
Boil 1 kilogram of potatoes, mashed it, add 2 eggs, 2 tablespoons of flour, chopped herbs and salt to taste. Mix thoroughly, cut into small cakes. For the filling with 1/2 loaf of white bread, cut off the crust, dice the bread and fry in 1 tablespoon of butter. Put a few bread cubes on each potato tortilla, roll the tortillas into balls and boil them in boiling salted water for 4-5 minutes. Serve with sour cream.
Step 5
Sbiten (alcoholic or non-alcoholic)
Pour 1 liter of water or 1 liter of dry red wine into a saucepan. Add 150 grams of sugar, 150 grams of honey, 1 bay leaf, 1/2 teaspoon each of cinnamon, cloves, ginger, cardamom, nutmeg. With continuous stirring, bring the mixture to a boil and simmer for 15 minutes. Remove the foam, leave the drink for half an hour and strain.
