Guryev porridge

Probably the most legendary and historical dish that came to us from our ancestors is Guryev porridge. But, not having tried it once, it is impossible to judge about all the majesty and richness of the taste of this excellent dish. Get acquainted: Guryev porridge and recipes of its preparation!

A brief excursion into history: who invented the Guryev porridge?

Guriev porridge came to our diet from the 19th century, not so distant to us. The recipe for this marvelous dish was invented by the serf cook Zakhar Kuzmin, trying to surprise and please the friend of his master, Count Guriev.

Later, the count bought the recipe for this pap, along with Zakhar and his whole family. So an ordinary cook became the personal cook of Count Guriev himself, the Minister of Finance of the Russian Empire. And the porridge cooked according to Kuzmin’s recipe was called “Guryevskaya” in honor of its admirer and loyal admirer, Count Guriev.

Later, the recipe became popular throughout Russia. Guriev porridge was prepared not only in taverns, but also served on the emperor’s table. Over time, they learned about it even far beyond the borders of the empire. In France in 1814, this porridge was presented as a traditional dish of Russian cuisine.

There remains one unresolved question: from which cereal is Guryev porridge made? At its core, this is an ordinary semolina, cooked in layers of foam, jam, nuts and dried fruit. Nowadays there are many variations of cooking this dish with the addition of various components. But let's not focus on them and proceed directly to the recipes.

Classical Guryev porridge: recipe with photos

Composition:

• ½ tbsp. semolina;
• 5 tbsp. fat milk;
• 1 tsp. sugar sand;
• 1 tbsp. flower honey;
• vanillin;
• 1 tbsp. collecting nuts;
• pear - 60 g;
• sweet and sour apple - 60 g;
• lingonberry - 30 g;
• blackberries - 70 g;
• sweet raspberry - 70 g

Cooking:

1. First we need a pan with high sides and a thick bottom, you can also use a cast iron pan. Pour the milk into the pan, add the vanilla and send to languish in the oven.
2. Foam, formed on the milk, carefully remove with a spoon and set aside in a separate dish. It is very important that the foam be reddened. This procedure is repeated 4-5 times.
3. On the remaining baked milk you need to prepare semolina. To semolina turned out thick, you need to add a thin stream of rump into boiling milk and stir it thoroughly, so as not to form lumps that we do not need.
4. Chop the kernels of nuts and lightly fry in a pan.
5. In half the honey should boil roasted nuts. Fruit washed, cut into cubes and boil slightly in the rest of the honey.
6. Getting down to the main part of cooking porridge. Take a saucepan or frying pan and form a dish.
7. The first layer in a saucepan lay out our golden foam, it is most convenient to do it with a spoon.
8. Next is a layer of semolina and foam again. Sprinkle half the nuts and fruit.
9. The procedure is repeated in a circle until the products run out. The last layer should go nuts and fruit.
10. Sprinkle everything with sugar and put in an oven preheated to 180 degrees.
11. Cook until brown crust appears. Our guryev porridge is ready!

Cooking guryev porridge - the process is simple, however, time-consuming. It can be simplified using the multicooker.

Recipe for making cold Guryev porridge in a slow cooker

Composition:

• 2 tbsp. baked milk;
• 150 ml of semolina;
• vanillin - on the tip of a knife;
• 50 g sugar;
• 50 g butter;
• table salt - 1/2 tsp;
• pear - 1 pc .;
• Apple - 1 pc .;
• 50 g of currants;
• half a banana;
• cinnamon;
• half a lemon

Cooking:

1. Turn on the mode "Quenching" in the multicooker. Pour the semolina into the bowl and fry until soft creamy color, stirring continuously.
2. Rinse and dry the bowl. Pour the baked milk diluted with a glass of water. Add a piece of butter, salt and granulated sugar. Switch the slow cooker to the "Soup" program. After 20 minutes, you need to open the lid and collect the foam from the milk.
3. Then, carefully mixing, in small portions, pour semolina into the boiling milk. Run the mode "Milk porridge".
4. We clean the apple and pear from the skin and the core; we grind the fruit on a small grater on different plates. Sprinkle with the juice of half a lemon, add vanilla and remove in a cold place. Excess liquid from the apple must be drained.
5. Banana need to peel and mash with a fork. Mix the banana gruel with currants and put in the fridge.
6. We get the finished semolina from the bowl of the multicooker and divide it into three equal parts.
7. To each part of semolina mix fruit.
8. Grease the cake pan with butter and sprinkle with powdered sugar. Put layers of cooled porridge in layers. The first layer of semolina - with a banana and currants, the second - with an apple, the third - with a pear. Do not mix layers with each other. We remove the dish in the refrigerator.
9. After a few hours, the cold dish can be removed from the mold. Cut porridge into portions, season with jam or condensed milk and serve.

So that the process of cooking Guryev porridge does not take much time, it is better to do all the preparatory operations in advance. The proportions in the recipe are relative.

Useful tips for a hostess note:

• for semolina to get an unforgettable flavor, it is recommended to boil a vanilla pod in milk for a few minutes;
• An important component in the Guryev porridge is the foam: properly cooked, it becomes caramelized;
• foam must be divided into different plates;
• porridge will be tastier if it is cooked on cream and in the process of boiling add one foam, cut into strips;
• layers of porridge can be greased with jam or honey;
• All additional components can be changed to taste and mood - this will not spoil the originality of the dish.

The process of cooking Guryev porridge - troublesome and time consuming, but our recipes with photos will help you. Try to cook this amazing dish, treat them to your friends and acquaintances, and, of course, please the household.