In the distant 19 th century Count DA Guriev, who was still famous for that gourmet, was invited to dinner for officer Jurisovsky. The dessert, which he had tasted, amazed him so much with his taste that Guriev kissed the cook - Zakhar Kuzmin, who prepared this unusual dish. And for dessert was served semolina porridge, which later became known as Guryev. The name of the cook was forgotten over time, but the recipe for Guryev porridge came into almost all cookbooks and is known today far beyond Russia.
How to cook Guryev porridge?
Traditionally, Guryev porridge is prepared from semolina with the mandatory addition of foams, which are removed from milk or cream when heated. Then the foams alternately with semolina porridge and nuts are laid out in layers in a baking dish, or a saucepan, and baked in the oven. From the top porridge is decorated with candied fruits, nuts and sprinkled with jam. Before adding nuts to the Guryev porridge, they must be cleaned from the films, so that the dish does not become gray and does not spoil the whole aesthetics of the dish.
Guryev porridge - an ancient recipe
If the famous manna porridge is cooked today in the whole world, give it, and we will try it. How to cook Guryev porridge? This porridge, which regreted himself Count Guriev? We store milk and manga and start cooking.
Ingredients:
- semolina - 0.75 cup;
- 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.
Preparation
Heat the oven to 180 degrees. Nuts are scalded with boiling water and peeled, then crushed and laid out on a baking sheet covered with parchment, sprinkle with 1 tablespoon of sugar and put in the oven for 3-4 minutes.
Rinse the raisins, pour boiling water and leave for 20 minutes. Then we throw it in a colander and dry it. Cut the candied fruits in small pieces. In a saucepan, bring to a boil 500 ml of milk, fall asleep 2 tablespoons of sugar and vanilla sugar. Constantly stirring, add a manga and cook a thick porridge. Remove the porridge from the fire, add the raisins and mix.
Pour into the baking dish the remaining milk, put in the oven and remove the resulting foam. We proceed to the most important: we lubricate the form with oil, we spread in it a layer of porridge, a piece of 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. Top with the remaining sugar. Preparation of Guryev porridge will take about 10 minutes in the oven (until a ruddy brown appears). Ready Guryev's semolina porridge is decorated with fresh berries, nuts and mint leaves.
Buckwheat porridge in Guriev
As we already know, traditionally, Guryev porridge is prepared from semolina, but there is a recipe for buckwheat, which we will tell you about.
Ingredients:
- buckwheat groats - 600 g;
- mushrooms (dried) - 50 g;
- carrots - 1 piece;
- butter - to taste;
- brains - 300 g;
- salt - to taste.
Preparation
First we cook buckwheat. To do this, brew it in a pot of mushroom broth (boiling), add salt and oil. When the porridge is almost ready, we remove it from the pot, and the pot itself is thoroughly washed and wiped dry. Then we put in a pot a layer of porridge, roast from grated carrots and mushrooms, a layer of brains, we repeat this several times. The last layer should be the brain. We close the pot and put it in the oven. We cook buckwheat porridge in Guryevsky until the buckwheat becomes friable. Ready dish, if desired, decorate with greens.
And lovers of all sorts of porridges for sure will not ignore the recipes of buckwheat with mushrooms and pearl barley with meat .