Semolina porridge has always been a favorite dish on any table in Russia. It has been prepared since ancient times by both peasants and noble people. This nutritious and easy-to-make treat has tons of variations and additions to make it taste different every time. One of famous recipes- Guryev porridge, nutritious, satisfying and tasty.
Back in the nineteenth century, Count Guryev, whose last name the dish was later named, was known as a famous gourmet. One day he was invited to dinner with a familiar officer. The dessert, which was served at a party, simply struck the count with its unusual taste, and he even kissed the officer's cook. At home, Guryev began experiments, and received a recipe that is now known throughout the world. Today, in any book on Russian cuisine, you can find a lot of variations on the preparation of this dessert.
Traditional old recipe
There is the same old recipe that Count Guryev loved so much. You can cook it in our time, and quite easily, and even in a slow cooker. We buy milk and semolina and delight loved ones unusual dish. We will need:
- A glass of semolina.
- Half a liter of milk
- 100-200 grams of walnuts
- Four spoons of sugar.
- A small handful of raisins.
- Vanilla sugar - a teaspoon.
- A small handful of candied fruits.
- Mint and berries for decoration.
So, next we will consider a step-by-step recipe that will allow us to enjoy such a delicacy as Guryev porridge. First, heat the oven to 180 degrees. Nuts must be steamed with boiling water, peeled from the crust and partitions. After that, using a spoon or knife, grind them and lay them out in an even layer on a baking sheet, previously covered with special baking paper. Sprinkle the whole layer with a spoonful of sugar and put in the oven for a few minutes.
Soak the raisins in boiling water for twenty minutes. Then we dry it, and cut the candied fruits into small pieces. Milk (500 milliliters) is brought to a boil, pour two tablespoons of sugar and vanillin. Add porridge and stir constantly. The porridge should thicken, after which we remove it from the heat and add the raisins.
Next is the most important. We take the form, pour the milk that we have left into it, and put it in the oven, where we constantly remove the foam. After that, take a baking sheet, grease it with oil. We lay layers of porridge, candied fruits and nuts, foam. So you can alternate layers several times. The main thing is that the porridge itself should be the last layer. Sprinkle sugar on top and bake for ten minutes. Sprinkle the finished porridge with berries and decorate with mint leaves. Such Guryev porridge will surprise guests and loved ones, and most importantly, it is a dish of Russian cuisine, the recipe of which is quite simple.
Buckwheat Guryev porridge
There is also a recipe for buckwheat, where Guryev porridge will be salty. Cooking will require the following ingredients:
- 600 grams of buckwheat;
- 50 grams of dried mushrooms;
- small carrots;
- small portion butter;
- beef or pork brains - 300 grams;
- spices and salt to taste.
Guryev salted porridge is even easier to prepare than sweet porridge. The recipe is quite simple, first of all it requires to boil buckwheat. We take a pot and fill the buckwheat with boiling mushroom broth, add spices and oil. When the dessert is almost ready, the recipe calls for taking it out into another container, and rinsing the pot itself and wiping it dry. Then, in a dry pot, lay out porridge, fried carrots and mushrooms, a layer of brains in layers. So we alternate the ingredients a couple of times. The very last layer should be from the brains. The dish is placed in the oven or cooked in a slow cooker until the buckwheat becomes crumbly. The prepared dish can be decorated with herbs and the remains of mushrooms.
There is a very simple recipe for Guryev's dessert, which is called "lazy", because it requires a minimum of effort from the cook. It does not contain milk foams, which, although they give porridge delicate taste, but require decent skill in cooking. For lazy meal we will need:
- half a liter of fat milk;
- a glass of semolina;
- 50 grams of sand;
- 10 grams of vanillin;
- 100 grams of almonds;
- 50 grams of raisins;
- 100 grams of walnuts;
- 50 grams of butter.
The recipe is easy to make even in a minimum of time, for example, if guests suddenly appeared suddenly. Nuts must be fried in a dry frying pan until golden brown and crushed well. We cook semolina in a simple way in milk, gradually adding vanillin, sugar, salt (a small amount on the tip of a knife). The mixture should have the consistency thick sour cream. We fill it with oil and mix well so that there are no lumps left.
They still argue about Guryev porridge, who invented it? Authorship is attributed to both the serf cook Zakhar Kuzmin and the Russian Count Guryev, who seemed to be preparing this porridge in the kitchen with his cook. In the old days, this porridge was cooked in rich houses and treated with it to the most dear guests. In the literature there are references to the fact that Guryev porridge was the most beloved dessert dish great emperor Alexander III. Today this unusual porridge is served in the most expensive Russian restaurants and each chef prepares it according to his own secret recipe.
Guryev porridge recipe from an old cookbook
- Take a fatty homemade milk and pour it into a wide bowl. Send the bowl to hot oven.
- When pink milk froths begin to form on the milk, remove them and put them on a flat plate. Cut all the removed foam into small pieces.
- Boil in milk, from which the foam has already been removed, thick rice or semolina porridge.
- Put the freshest raw eggs, a little homemade cream and a little butter into the porridge. Mix the mass.
- Now add chopped milk foams, fried and then chopped into the porridge walnuts, sweet almond crumble and various candied fruits, previously soaked in an orange alcohol tincture. Stir the porridge again.
- Lubricate a deep saucepan with butter and put all the porridge in it. Sprinkle the dish with sugar and chopped candied fruits very finely.
- Bake the porridge in the oven for half an hour until the sugar begins to caramelize.
This recipe from an old book does not contain exact instructions on the amount of products required. I can only recommend him very much. experienced housewives, which represent how much milk and cereals will be required for thick porridge and how many other goodies you need to put in it to make the porridge tasty.
Guryev porridge recipe in the old style
You will need:
- Cream with a fat content of 25% - 300 ml;
- Whole milk - 500 ml;
- Eggs - 1 pc.;
- Sugar sand -100 g;
- Fresh apricots - 10-12 pcs.;
- Coarse semolina -100 g;
- Butter of high fat content - 50 g;
- Walnuts - 0.5 cups;
- Vanillin - on the tip of a knife;
- Salt is on the tip of a knife.
- Pour the cream into a fireproof dish and place in a fairly hot oven so that they begin to languish. Carefully remove golden skins from them and, trying not to tear, put them on a dish.
- Put salt in the milk and bring it to a boil. Pour all the semolina into this milk, but in small portions. When pouring semolina, stir the liquid constantly so that lumps do not form in the porridge. Boil the porridge for 2-3 minutes until it thickens strongly. Take the porridge off the heat and let it cool down a bit.
- While the porridge is cooling, beat the egg yolk and sugar until fluffy. Beat the protein separately into foam.
- Chop the nuts into medium crumbs and fry them in melted butter until a characteristic nutty flavor.
- .Mix the cooled porridge with whipped whites and mashed yolks and add nuts and butter to it.
- Cut apricots in half
- Grease a deep saucepan with butter and put a third of the porridge on its bottom. Smooth it out with a spatula. Place half of the removed foams and half apricot slices.
- Next, lay a third of the porridge again, the remaining foams and the remaining apricots.
- Lay the last part of the porridge with the last layer. Sprinkle it with a handful of sugar.
- Bake porridge in the oven to the top golden brown. The baking temperature is 180 degrees.
- Garnish the finished porridge with candied fruits and serve hot or cold.
You can cook for porridge sweet sauce and pour them over the dish:
- Smash 100 g of apricot slices in a blender and mix them with powdered sugar (100 g) and water (50 ml).
- Boil the sauce until thick, and then let it cool.
There are a lot of recipes for Guryev porridge. The main ones in it are thick milk porridge and milk foam from the oven. Then you can experiment and add any fruits and berries, nuts, candied fruits, raisins to the dish. You can also use various favorite spices: lemon or orange zest, ground cinnamon, any other food confectionery flavoring. But do not forget to bake the porridge in the oven at the end and decorate it elegantly before serving.
First you need to prepare dried fruits and nuts for porridge. For this dish, any dried fruits and nuts of your choice are suitable. These can be raisins, dried apricots, dates, figs, cranberries, prunes (preferably dried, smoked will make the taste of the dish sharper), dried bananas, candied fruits and kiwi are also suitable.
Choose your own mix of nuts. I took hazelnuts, almonds and cashews. You can also use walnuts, peanuts and pine nuts. A mixture of two or three types of nuts is optimal.
My raisins are light and dark, one is sweet and the other is sour. I deliberately took different raisins to give the dish a multifaceted taste. It is advisable to take raisins without a stone.
So, wash the dried fruits thoroughly and pour boiling water for 20 minutes. Roast the nuts in a dry frying pan or in the oven and peel the skin so that it does not taste bitter in the dish.
Pour 500 ml of milk into a saucepan with a thick bottom, add 1 tablespoon of sugar (we will cover the porridge with the second spoon of sugar to form a golden crust), heat the milk to a boil.
With one hand pour in a thin stream semolina into milk, and the second continuously stir with a whisk.
Whipping porridge with a whisk, we will forget about lumps and get a lush and light texture. I use a blender whisk, turning it on at minimum speed. Boil and beat the porridge for about 5 minutes. During this time, it will begin to thicken.
V ready porridge add butter (this is about 2 tablespoons), mix and cover for another 5 minutes, so that the porridge is completely cooked.
Pour the remaining 200 ml of milk into a saucepan or frying pan, as in my case, and heat the milk until foam forms. Remove the milk foam with a wide spatula and transfer to a plate. Bring the milk back to a boil and skim off the foam again. So it is necessary to do 7-8 times, and maybe more, depending on how much such foam is needed for your porridge.
Put a layer of semolina in a heat-resistant bowl or other container. Next, lay out thinly chopped figs and dried apricots, whole raisins and nuts, which should be slightly crushed.
Put milk foam on dried fruits, and then put a bowl of semolina porridge, dried fruits and foams again. Choose the number of layers yourself, focusing on the size of the form.
Kasha occupies a dominant place. She was, as the saying goes, the food of the poor. But they did not disdain it in wealthy houses. From what kind of cereals did the Russian people make porridge! From buckwheat, rice, wheat, oatmeal, barley, pearl barley ... But among all this variety of cereals, there is one that began to be called imperial. It is made from semolina. Do not rush to frown in disgust, remembering the torment that you endured as a child, when your parents forced you to eat all the white mess on your plate. Guryev porridge, the history and recipes of which we will give here, is something special. Your children will not only instantly eat it on both cheeks, but will also ask for more. Because Guryev porridge is a dessert. In addition, one that glorified Russia like tiramisu Italy, and eclair - France.
It happened at the turn of the 18th and 19th centuries. The Minister of Finance of the Russian Empire, Dmitry Alexandrovich Guryev, who received the title of count much later, was visiting the estate of his friend, a retired military man Yurisovsky. And once for dessert during lunch, porridge was served. Yes, not simple semolina, but special - on baked milk, with foam, with nuts, with berries. The Minister was so delighted that he asked to call the cook who came up with the recipe. It turned out to be a serf named Zakhar Kuzmin. The minister, feeling deeply moved, condescended to kiss him on both cheeks, and then bought him, along with his whole family, from Yurisovsky and brought him to St. Petersburg. There Kuzmin began to cook porridge very often. And whoever the minister regaled with this dessert, everyone was completely delighted. So he got the name by the name of the landowner who owned the talented cook - "Guryevskaya porridge". The classic recipe with a photo of this delicacy will be presented below. But to complete the history of the dessert, let's add that it became famous abroad during the Napoleonic wars. And the love of Alexander III for this dish added the epithet "imperial" to it.
Gurievskaya porridge: a classic recipe, step by step, with a photo
Zakhar Kuzmin created his masterpiece using a Russian stove. But, if you try, you can cook delicious Guryev porridge according to old recipe and on a conventional gas stove. But for this you need a thick-walled stewpan. The whole process can be divided into phases:
- Heating milk and collecting froths.
- Mango preparation.
- Roasting nuts.
- Preparation of candied fruits and dried fruits.
- Layering and languishing dishes in the oven.
All steps are equally important. For example, if you do not roast the nuts, as required by the classic recipe for Guryev porridge, the whole dish will come out gray and lose a lot of flavor. Let's take a look at all the phases of the preparation of the imperial dessert in turn.
We make ordinary milk baked and collect foam
What does the slightly modernized classic recipe for Guryev porridge say about this? Pour a liter and another glass of full-fat farm milk into a stewpan with a thick bottom or ducklings. Add a teaspoon of vanillin, stir and put under the lid on a very small fire. So we languish for more than an hour. Carefully collect the milk foams formed during the melting and put them on a saucer. You can do otherwise, using a technology close to the thermal conditions of a Russian stove. The oven, unlike the burner, heats the dishes from all sides, and not just from below. We heat it up to 150 degrees. Pour milk or cream into a wide refractory dish. The disadvantage of this method is that you can burn yourself when pulling out the pan to remove the foam. And this must be done at least six times. And even more often - after all, you need to wait until the milk acquires a beige tint.
Cooking semolina
If you made foams in the oven, then remove the dishes from the oven and place on the stove. After all, cooking Guryev porridge (the classic recipe does not mention how Zakhar Kuzmin coped with this task) requires constant stirring. In a thin stream, pour half a glass of semolina and two tablespoons of sugar into baked milk. It is better to measure the required amount at once, since you need to constantly drive the spoon in a circular motion in one direction. We continue to cook until the semolina is fully cooked. The porridge should thicken well. Remove the saucepan from the stove, cool under the lid.
Preparation of nuts and fruits
V classic recipe Gurievskaya porridge used such types: walnut, cedar, almonds and hazelnuts. But nothing terrible will happen if we take two types of nuts from this list. But the purified nucleoli should be one glass. Moreover, walnuts and hazelnuts must also be freed from brown films. To do this, fill the nucleoli with boiling water and salt after three minutes. The brown films then peel off easily. We crush the nuts, but not very finely. We fall asleep them on a dry baking sheet. We bake in the oven so that they acquire crispy properties. Pour half a glass of honey. Bake for three minutes.
We clean the apple and pear (one medium-sized fruit each), remove the fruit boxes, cut the pulp into cubes. Pour half a glass of honey, put on a small fire. We allow until softened. A handful of dried fruits (raisins, dried apricots, prunes, dates are suitable) are scalded with boiling water. Drain the water after ten minutes. If necessary, take out the bones. We cut large dried fruits.
Layered laying
Thanks to step by step recipe Guryev porridge with a photo of all phases of the process, you can’t go wrong, and fold it the way Zakhar Kuzmin once did for a distinguished guest. Since we also have to bake the dish, we will use a frying pan without a handle, but with high walls. It can be either cast iron or clay. At the bottom, carefully spread one foam. We put a third of semolina on it. With a knife we form an even layer. Add milk foam again. Sprinkle with half of the nuts. On top are an apple and a pear in honey. Then - a layer of semolina (second third). Next is another foam. Sprinkle with the remaining nuts. Lay out dry fruits. Then the foam and the remaining semolina. Sprinkle the entire surface with sugar. We put at a temperature of 180 degrees in the oven. Bake until golden brown.
A modern recipe for Guryev porridge with a photo
Now we have products that will allow you to make a dish faster and without much hassle. Let's take not ordinary, but already baked milk - a liter. We put it on the fire, and when it boils, add salt, sugar and vanillin, focusing on your taste. Then, in a thin stream, we introduce three-fourths of a glass of semolina. Let's cook pretty viscous porridge. Let's put it to cool, and at this time we will deal with nuts.
There should be at least two types, and preferably more. Let's roast one hundred grams of nuts well in a dry frying pan, crush them with a rolling pin not very finely and add them to the porridge together with 50 g of butter. Mix well. The oil should dissolve and the nuts should be evenly distributed.
If you want to use dried fruits, then they should be steamed, drained and added to the porridge at this stage. Now we introduce yolks from four raw eggs. Knead. Cool the egg whites and beat into foam. Also add to the porridge, kneading gently. Transfer the whole mass into a baking dish. We level. Sprinkle with brown sugar and crushed nuts. Bake until golden brown at 180 degrees.
So, now you have learned the recipe for Guryev porridge. To diversify its taste, do not be afraid to use fantasy. You can add grated lemon or lemon juice to the finished semolina. orange peel, cardamom, cinnamon, add rum or sweet liquor. Serve porridge, if it is puff, should be in a transparent dish. You can also offer each guest a portioned pot with a traditional Russian dessert. We hope that the delicacy, prepared according to an old recipe, will be to the taste of your loved ones.
Back in the 19th century, Count D.A. Guryev, who was still known as that gourmet, was invited to dinner with officer Yurisovsky. The dessert that he tasted amazed him so much with its taste that Guryev kissed the chef - Zakhar Kuzmin, who prepared this unusual dish. And for dessert, semolina porridge was served, which later became known as Guryev porridge. The name of the cook was forgotten over time, but the recipe for Guryev porridge was included in almost all cookbooks and is known today far beyond the borders of Russia.
How to cook Guryev porridge?
Traditionally, Guryev porridge is made from semolina with the obligatory addition of foam, which is removed from milk or cream when heated. Then the foams alternately with semolina and nuts are laid out in layers in a baking dish, or a saucepan, and baked in the oven. On top of the porridge is decorated with candied fruits, nuts and watered with jam. Before adding nuts to Guryev porridge, they must be cleaned of films so that the dish does not turn gray and spoil the whole aesthetics of the dish.
Guryev porridge - an old recipe
If the famous semolina porridge is cooked all over the world today, let's try it with you. How to cook Guryev porridge? A real porridge, which was treated to Count Guryev himself? We stock up on milk and semolina and start cooking.
Ingredients:
- semolina - 0.75 cups;
- milk - 1.25 l;
- walnuts - 100 g;
- sugar - 4 tbsp. spoons;
- raisins - 1 handful;
- vanilla sugar - 1 teaspoon;
- candied fruits - 1 handful;
- fresh berries - 1 handful;
- mint - for decoration.
Cooking
We heat the oven to 180 degrees. Scald the nuts with boiling water and remove the skin, then chop and put on a baking sheet covered with parchment, sprinkle with 1 tablespoon of sugar on top and put in the oven for 3-4 minutes.
We wash the raisins, pour boiling water and leave for 20 minutes. Then we throw it in a colander and dry it. Cut candied fruits into small pieces. Bring 500 ml of milk to a boil in a saucepan, add 2 tablespoons of sugar and vanilla sugar. Stirring constantly, add semolina and cook thick porridge. Remove porridge from heat, add raisins and stir.
Pour the remaining milk into a baking dish, put in the oven and remove the resulting foam. We proceed to the most important thing: grease the form with oil, put a layer of porridge in it, some candied fruits and nuts, lay out the foam on top so that they form a single layer and repeat the layers 3-4 times. The last layer should be porridge. Sprinkle the remaining sugar on top. Cooking Guryev porridge will take about 10 minutes in the oven (until a golden crust appears). Ready Guryev semolina porridge is decorated fresh berries, nuts and mint leaves.
As you and I already know, traditionally, Guryev porridge is made from semolina, but there is a recipe from buckwheat, which we will tell you about.
Ingredients:
Cooking
First, cook the buckwheat. To do this, brew it in a pot mushroom broth(boiling), add salt and oil. When the porridge is almost ready, we take it out of the pot, and the pot itself is thoroughly washed and wiped dry. Then we put a layer of porridge in the pot, a roast of grated carrots and mushrooms, a layer of brains, and repeat this several times. The last layer should be the brains. Close the pot and put in the oven. Cooking buckwheat porridge in Guryev style until the buckwheat becomes crumbly. Ready meal, if desired, decorate with greens.
And lovers of all kinds of cereals will certainly not disregard recipes and.
