“Cabbage soup and porridge is our food,” they used to say in Russia since olden times, referring to the usefulness of these dishes. It is not difficult to cook porridge, even an inexperienced housewife can do it. Kurup is cooked in water, broth, whole and diluted milk. Depending on the amount of liquid, porridges are crumbly, viscous and liquid.
It is necessary
-
- For buckwheat porridge with butter:
- 2 cups buckwheat;
- 1 tsp salt;
- 3 glasses of water;
- 1 tbsp. l. butter.
- For rice porridge with tomato and cheese:
- 1 cup rice
- 1/4 cup tomato paste
- 50 g grated cheese;
- 3 tbsp. l. vegetable oil;
- salt.
- For semolina porridge with nuts:
- 0.5 cups semolina;
- 4 glasses of milk;
- 2 tbsp. l. Sahara;
- 30 g of walnut kernels;
- 1 egg;
- salt;
- vanillin;
- 100 g syrup or jam.
Instructions
Step 1
Buckwheat porridge with butter Sort and rinse the cereals. Pour water into a saucepan, salt and boil. Pour buckwheat into boiling water, mix well and remove the floating grains with a slotted spoon. Cook, stirring occasionally, until thickened (fifteen to twenty minutes). Then cover the saucepan tightly with a lid and set for an hour and a half to simmer. Add butter to the porridge before serving. If desired, you can add hard-boiled chicken or quail eggs cut into small slices.
Step 2
Rice Porridge with Tomato and Cheese Sort the rice, rinse well, add to boiling salted water (six glasses of water for one glass of rice) and simmer until tender. Then place it in a strainer or colander and let the water drain. Place tomato paste in a skillet with oil and fry lightly. Transfer the rice to the tomato paste, stir gently. Grate the cheese and sprinkle the rice on top. You can serve grated cheese separately.
Step 3
Semolina with nuts Pour milk into a saucepan, add sugar, salt, bring to a boil over low heat. Then, while stirring, carefully pour in the semolina in a thin stream. Without stopping to stir, cook the porridge over low heat for fifteen to twenty minutes. Then slightly cool the porridge, add the vanilla and finely chopped or crushed walnut kernels in a mortar. Place a deep enamel mug in hot water. Whisk the egg lightly in a mug. Remove the mug from the water and beat the egg until stiff. Very carefully, in several steps, add the beaten egg to the hot semolina porridge. Then cool the porridge, put on plates and pour over with fruit syrup or jam.
