International Porridge Day: the most delicious porridge for breakfast. How to celebrate World Porridge Day International Porridge Day
It is believed that the festival of porridge was first celebrated in Great Britain, since the British are known for their love. Gradually, this tradition spread throughout the world, and every year on October 11, cafes and restaurants in different countries serve original and delicious cereal dishes. On this day, porridge cooking tournaments and championships are held, in which experienced cooks compete in culinary skills. Competitions for the best eater are no less popular, since porridges can be so deliciously prepared that it is impossible to tear yourself away from them. In Ireland, Scotland, Estonia, France and the USA, themed quizzes are held with songs, poems and proverbs dedicated to grain products. However, let's not talk about oatmeal, especially since it has its own holiday - April 8th. In Ukraine, they love porridge no less. Porridge Day is a great occasion to remember the existence of rituals associated with this traditional Slavic dish.
As gastronomic historians say, our ancestors thousands of years ago cooked porridge from oats, pearl barley and barley. It was often cooked from several types of cereals. To increase its beneficial properties and taste, they added: meat, lamb or pork fat, fish, eggs, mushrooms, vegetables and fruits. In our cuisine, porridge is one of the most common dishes. And not just everyday ones, because in Rus' porridge was prepared for weddings and christenings. Porridge was the central dish of feasts celebrating the end of the harvest. Many ancient rituals and traditions are associated with porridge. Porridge, which was called “grandmother’s”, was used to greet a newborn; the bride and groom always cooked porridge, which was an obligatory part of the wedding ceremony (hence the expression “you can’t cook porridge with him (her)”); Porridge (kutya) was used to remember a person, seeing him off on his last journey. We can say that porridge accompanied a person throughout his entire life.
Since ancient times in Rus', the word porridge meant a dish made from hemp. Over time, this crop gradually left the traditional diet and was replaced by buckwheat, millet, oats and other grains. In an earlier historical period, hemp seeds were perhaps the only available source of food for the masses. Wild hemp grew over vast areas and could be easily harvested without the need for farming. In excavations of ancient settlements, archaeologists often find tools for processing hemp and its seeds. Hemp fiber was woven into a material that was used in tailoring and making home furnishings. Hemp fiber is very resistant to moisture and, until the advent of synthetic technologies, all kinds of marine ropes were made from it. In a word, hemp is a valuable crop in many respects. Today, few people know the taste of hemp porridge, but this forgotten dish is gradually returning to the people. More and more often you can find hemp cereals on supermarket shelves. Hemp seed is of particular value now, in conditions of the almost complete absence of organic food. The dominance of genetically modified products has already become global.
In Ukraine, porridge was made from millet, buckwheat, barley, wheat, oats, corn, and later rice. The crushed grains were separated from the scales, obtaining pure cereals using shearing in grain mills or crushing in a mortar. In this case, the grain could remain whole or turn into small pieces. Cereals were prepared for cooking in different ways: barley, millet, corn, washed wheat, buckwheat and oats were fried until golden brown.
Porridges made from buckwheat and millet were common throughout Ukraine, corn - in the southwest and in the Carpathians, oatmeal - in some areas of Polesie and Western Carpathian region, barley - also throughout the territory, but mostly on the Left Bank. Wheat porridge was less popular because the wheat was almost completely converted into flour. Since the beginning of the 20th century. Rice cereals appeared in peasant life, but they became widespread only in the post-war years. Buckwheat porridge was still the favorite throughout Ukraine: “Buckwheat porridge is our mother, and rye bread is our father.”
Grout- one of the oldest dishes common among Slavic peoples. Steep, salted wheat dough with eggs was ground with flour in wooden troughs with a wooden spoon, stirrer or hand until balls the size of peas or beans were formed. They are boiled in boiling water or milk, sometimes in meat broth. The pastry is considered ready when the dough floats. The dish has a thick consistency. They consume it seasoned with vegetable or butter, fat, with or without anything fried. 3atirka (like dumplings similar in ease of preparation and high calorie content) was prepared in Ukraine almost every day. Nowadays, this dish is prepared not so often and mainly in the Poltava region and the Middle Dnieper region.
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Kutya in makitra and makogon |
There are a number of traditions associated with this dish. On memorial days in Rus' (mainly among the eastern and southern Slavs), a funeral kutia was prepared, which was also called “kolivo”. It was nothing more than sweet porridge, cooked from whole grains of (red) wheat (less often barley or other cereals, lately from rice), poured with honey, honey syrup or sugar, with the addition of grated poppy seeds, raisins, nuts, milk and even jams and cookies (such as biscuits or crackers). At the same time, sweetness was a symbol of heavenly bliss, and grains symbolized the resurrection of the deceased. This porridge was also served on the occasion of a baby’s christening, but in this case it was given a life-affirming meaning. The preparation of baptismal porridge had its own characteristics. Firstly, they cooked it in milk with the addition of a large amount of butter; secondly, depending on the gender of the baby, it was customary to bake a chicken or a rooster in baptismal porridge. And, of course, not a single Christmas would be complete without kutya. Among the Eastern Slavs and Poles, kutia is always prepared on the eves of Christmas and Epiphany, so in Polesie the holiday eves themselves are called Kutya, or Poor Kutia (before Christmas), Rich Kutia, Hungry (Water) Kutia (before Epiphany), among the Russians they call kuteynik Christmas Eve. There is also an Orthodox custom of eating kutia (kolivo) on Friday of the first week of Lent, reminiscent of the miracle of the martyr Theodore Tiron. (The day of remembrance of the martyr Theodore Tiron itself is celebrated on Saturday of the first week of Lent.)
Fortune-telling is known: thin kutya - without crispy foam, sunken - promised a bad year. At night, family members put their spoons in a plate with kutya, pieces of pie on them and covered this structure with a tablecloth. In the morning they looked: whose spoon turned over, he could die in the new year. At the first Christmas dinner, the first attempt was made to influence the future: the souls of deceased ancestors were invited to the table and asked for their support. Then the head of the family took a plate of kutia, went outside, invited the elements for dinner: frost, winds and storms and asked them to spare his harvest in the new year. Having treated the elements to kutia, the owner returned to the house, and the family began their first dinner after fasting. Then everyone went out into the yard and wondered what harvest the new year would bring. A clear sky means a good grain harvest, icicles under the roof mean a year rich in corn, frost on the trees means an abundance of fruit. The remains of kutya and vzvar (a drink made from dried apples, pears, raisins and berries) during all Christmastide were left overnight on the table for the souls of the dead and placed on the threshold for a frost treat.
Kulish(Russian) kulesh) is a dish that became popular among the Cossacks of Zaporozhye. The ancestral home of the well-known kulesh is Hungarian millet porridge (in Hungarian millet is called “Koles”). According to Dahl's dictionary, " liquid stew with corned beef from pea oatmeal with lard, etc." William Pokhlebkin’s culinary dictionary defines kulesh as “ 1. Rare flour porridge with lard. Belarusian national dish. 2. Millet gruel with cracklings and onions. Ukrainian and South Russian dish».
The obligatory components of a classic kulesh are millet cereals and lard. The rest is whatever you find. Any grain is suitable for kulesh, but it is better if it is boiled into a mess. It could have been wheat, either kernel or rushnitsa (the coarsest flour). So, Chernigov residents make it from buckwheat, and residents of the coastal regions make it from corn. Kulesh is easy to prepare at home and in the field. Hence its other name - field porridge. The washed millet was poured into a cauldron with boiling water; for taste, one or two potatoes, salt, roots, and, if possible, herbs were added. The finished kulesh was grated with lard, onions and garlic. It was especially tasty with lard, a piece of meat (even corned beef) or fish. Kulesh was considered ready when the millet was completely boiled and a mushy mass formed. Kulesh was prepared mainly with millet; it happened that in some places they also cooked buckwheat (some areas of the Chernihiv and Poltava regions) and corn (southern Podolia). Sometimes on the right bank of Polesie, millet kulesh was cooked in milk (milk kulesh), whey (whey kulesh) and in butter. The famous “Cossack”, also known as “plavnevy” kulesh, is a version of the porridge of the Upper Don Cossacks. It was prepared during campaigns, cut off from the main food supplies by the Cossacks, taking refuge in their gull boats in the floodplains of the Great Meadow after a raid on the Turks. The cereals in this kulesh were replaced by the underwater root parts of aquatic plants, such as cattail and the like, deprived of chlorophyll. They are juicy, soft, high in starches, sugars, and glycosides. A thick kulesh was considered tasty, and not one in which grain after grain is chased with a club. In the field, kulesh was prepared for lunch, and at home, usually for dinner. It is still one of the favorite national dishes.
Field kulesh
Pour millet into boiling salted water and bring it to readiness. Then add the potatoes cut into small cubes and let the contents simmer for 30 minutes. After this time, season the dish with finely chopped onion and parsley, fried in lard, and cook for another 5 minutes.
Millet kulesh
Millet - 100, onions - 105/85, lard - 25/20.
Millet is washed several times with warm water (40-50 °C), and then scalded with boiling water. The lard is cut into small cubes, fried until the fat is released, onions chopped into small cubes are added, and sautéed.
Place the prepared millet into the boiling broth, cook until almost done, season with onions sautéed in lard, salt and cook for 3-5 minutes. Kulesh can be prepared with potatoes. In this case, part of the millet is replaced with potatoes.
Kulesh with mushrooms
Potatoes - 333/250, millet - 60, dried porcini mushrooms - 8, onions - 95/80, oil - 25, mushroom broth - 750.
Bring the mushroom broth to a boil, add diced potatoes, bring to a boil, add prepared millet and cook until almost done. In 3-5 minutes. Before the end of cooking, add finely chopped boiled mushrooms, fried in oil along with finely chopped onions, salt, and spices.
Kulesh Siversky
Millet - 83, carrots - 16/13, onions - 56/47, lard - 20.8/20, broth - 800. Pork (shoulder part, brisket) - 136/116, beef liver - 54/44, weight boiled pork - 70, fried liver mass - 30.
Preparation. The brisket or shoulder part of the pork is chopped into small pieces and the broth is boiled. Some of the lard is cut into small cubes, fried until golden brown, liver cut into small cubes is added and fried together. The fried millet lard and liver are placed in the broth and boiled for 15-20 minutes, add carrots and onions sautéed in the rest of the lard, spices, salt, and cook for 5-7 minutes.
Buckwheat kulesh with pork
300-400 g pork, 0.5 kg buckwheat, 2 cups meat broth, 1 onion, 1 carrot, fat for frying, salt to taste.
Sort out the buckwheat, wash the carrots and grate on a coarse grater.
Peel the onion and chop it not too finely.
Wash the pork, cut into cubes, place in a thick-bottomed pan, grease it, and fry until golden brown.
Then add onions and carrots to the meat, add cereal, pour in broth, salt and cook until tender.
Use only hot.
Bean kulesh
2 cups white beans, 1 slice of stale bread, 1 tablespoon each of butter and vegetable oil, 1 parsley root, 1 small carrot, 1 onion, 1 teaspoon flour, 2 egg yolks, 0.5 cup sour cream, salt to taste.
Peel the onion and chop finely.
Wash the parsley root and carrots, grate the latter on a fine grater.
Pour the beans washed and soaked for 3-4 hours into 3 cups of cold boiled water, add the bread, vegetable oil and cook over low heat for at least 1.5 hours.
The water where it is cooked should not be salty, otherwise the cooking process will be long. Rub the finished beans through a colander, thus obtaining a fresh bean puree.
Mix flour fried in butter with carrots, onions and chopped parsley root.
Dilute the vegetable mixture with hot boiled water (3 cups), add salt, boil a little and add to the bean puree.
Grind the egg yolks with sour cream, beat a little and, stirring, pour into the bean-vegetable mixture.
When deciding on this dish, the housewife must be sure of the freshness of the eggs, because here they are present in raw form. This kulesh is especially good with hot croutons.
Zlyvana porridge
A little research on the strange name of this porridge. “Zlyvana” is in Ukrainian, but in Russian “Plum” porridge is known in Ukraine and Russia. In some regions it is called Polevaya porridge, since in all likelihood it was cooked in the field. The recipe for this porridge is familiar to fishermen and hunters. There are various variations of this porridge. One of which apparently gave the name to this porridge. To prepare this option, take twice as much water as is needed to prepare regular porridge, and after the potatoes and millet are ready, pour the unabsorbed water into a separate bowl. Season the porridge as described above with fried onions, cracklings and butter, and the drained broth is seasoned with finely chopped herbs and served separately. There is another very interesting version of this porridge, originally from Kuban. Add raw eggs to Kuban-style Plum Porridge at the end of cooking and mix thoroughly. The smell and taste of this porridge will bring someone back to childhood, and for others it will remind them of an evening by the fire on the bank of a river or in the forest. That's all, well, except for one more thing, if you cook this strange porridge, then do not skimp on butter, as you know, it will not spoil the porridge.
2.5 cups of water, 1 cup of millet, 2-3 medium potatoes, 200 g of raw fatty pork belly, 2-3 onions, 70 g of butter, salt, ground pepper to taste
Peel the potatoes, cut into small cubes, add 2.5 cups of water, bring to a boil and cook for 10 minutes.
Meanwhile, wash the millet in several waters and add it to the cooked potatoes, reduce the heat and cook until the millet is ready. Salt the porridge to taste.
Meanwhile, prepare the roast. Finely chop the fatty brisket and 1-3 onions. First, fry the brisket to render out the fat, and then add the onion and fry it until golden brown, pepper to taste.
Place the roast into the prepared porridge, add a good amount of butter and mix thoroughly, trying to slightly mash the potatoes. Place the finished porridge on plates and serve. And since it’s hard to call this porridge a side dish, since it is a completely independent main dish, a light vegetable salad will be enough; the most ordinary salad of cucumbers and tomatoes is ideal.
Chumatsky porridge
This hearty, flavorful millet porridge with porcini mushrooms is the perfect dish for an autumn lunch.
Very easy to implement and for products too. We will need: millet 400 g, lard 100 g, onions 100 g, fresh mushrooms (preferably white) 500 g, dill or mint to taste.
Fresh mushrooms are cleaned, washed, finely chopped and fried in lard with finely chopped onion.
Rinse the glass of millet well so that the water is clean, then salt it. For a glass of millet, add one and a half glasses of water. Boil the millet until half cooked, mix with mushrooms and onions, add salt and bring the porridge to readiness in a preheated oven. You can add a little milk.
Serve it piping hot, not forgetting to sprinkle it with mint or dill to taste. A charm according to the state of mind.
Banush (banosh, tokan)- Ukrainian Hutsul traditional dish, steep porridge made from corn flour, cooked with cream or sour cream. From time immemorial, banosh, like feta cheese, has been prepared exclusively by men, because sheep farming and everything connected with it is a man’s business. Traditionally, it is cooked exclusively by men over an open fire. It is a variant of hominy. In Rakhivshchyna they say that this is the national dish of the Hutsuls, which was prepared when there was nothing to eat and only sour cream was left, because everyone had cows, and a little corn flour... Why banosh? For the master is Banosh, and the mistress said to him: eat, Banosh, eat, Banosh. This is how the banosh dish came about.
Corn grits are gradually added to the cream or sour cream brought to a boil. Cook until cooked, stirring constantly with a wooden spoon. They say that cream or sour cream for banush must be three days old; it must be stored in the pantry so as not to sour. You can’t put it in the refrigerator because it will spoil. Verkhovinsk residents serve banush on holidays with feta cheese and cheese, as well as cracklings and mushrooms. In the intermountain region of the Carpathians this dish is called tokan.
Real Hutsul banosh
For 4 servings of banosh we will need:
1.5 cups (200 g) finely ground corn grits. When buying at the market, ask the saleswoman for exactly the cereal for Banosh.
500 g of cream (farm cream, never pasteurized) or liquid sour cream. Keep in mind that banosh sour cream turns out to be sour, if you don’t like it, be sure to use cream
Salt
Smoked lard or bacon
Brynza or vurda*
Pour sour cream or cream into a cast iron pot and bring to a boil.
Pour the cereal in a thin stream, stirring, into the sour cream and cook over low heat until thickened (dough-like consistency similar to semolina porridge). Under no circumstances should banosh be as thick as tokan.
Meanwhile, cut the bacon or lard into strips and fry in a frying pan until crispy. You can also add sheep sausage, if of course the Romanians from Uzhgorod sell it to you.
Reduce heat to low and stir with a wooden spoon until droplets of oil appear on the surface. When it sparkles, remove from heat. This stage is very important; the banosh needs to be beaten well so that the sour cream or cream in it turns into butter.
Place bacon and crumbled feta cheese on a large plate, sparing no sparing. Eat the banosh hot. Lightly salted cucumbers also go very well with it.
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Vurda |
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Tokan |
Lagoza Hutsul
500 g barley, 1.5 liters of water or milk, 200 g sugar or honey, salt
Boil viscous barley porridge in milk or water.
Before serving, the porridge is poured with honey or sprinkled with sugar.
Semolina porridge with apples
Semolina - 500 g, milk - 1.5 l, butter - 200 g, sugar - 100 g, apples - 300 g, cinnamon, salt - to taste.
Add semolina and salt to boiling milk and cook for 10 minutes. Then add butter, sugar, cinnamon, grated apples, cook until tender.
Served with apple sauce.
Healthy and nutritious pumpkin porridge- a great dish for the autumn menu. It can energize you for the whole day. Moreover, this pumpkin porridge is well suited for breakfast, lunch, and dinner. Pumpkin porridge is prepared very simply and quickly; even a novice housewife can cook it. Traditionally, Ukrainian pumpkin porridge is prepared directly from the chopped pumpkin pulp itself, or various grains are also added to it: rice, millet, semolina (semolina), oatmeal or corn grits (the kind from which hominy is cooked). Pumpkin porridge is mainly cooked in water or milk. Usually pumpkin porridge is seasoned with butter and sugar. But you can improve the taste of pumpkin porridge by adding honey, nuts or dried fruits.
Pumpkin porridge with millet and raisins
pumpkin - 300 g, milk - 500 ml, raisins - 50 g, water - 1 cup, millet - 1/2 cup vanilla sugar - to taste, sugar - to taste, salt - a pinch
Remove peel and seeds from a piece of pumpkin. Next, cut the pumpkin into small cubes, place in a saucepan, add water, boil and simmer until soft over low heat.
Then remove the pan from the heat, mash the porridge to a puree, add the washed millet, pour in the milk, salt, add sugar, vanilla sugar and raisins. Cook over low heat until tender, stirring the porridge occasionally. Next, remove from heat, place on plates and serve.
Pumpkin porridge baked in a pot
millet - 1 cup, pumpkin - 500 g, milk - 3 cups, salt - to taste, butter - to taste, powdered sugar - to taste, jam or preserves - to taste
Sort the millet well and rinse several times with warm water. Pour milk into a saucepan and heat. Wash the pumpkin, peel and cut into medium cubes. Place the pumpkin in hot milk, add salt and bring to a boil. Then pour the millet into the pan with the pumpkin and milk and mix well. Cook over low heat for about 15 minutes. Remove from heat.
Preheat the oven to 180 degrees. Transfer the porridge into a ceramic pot and add pieces of butter. Cover the pot with a lid and place in the oven for 30 minutes. When serving, sprinkle with powdered sugar or serve with jam or jam.
Rice porridge with pumpkin
pumpkin - 1 kg, rice - 1 glass, milk - 1 l, sugar - 4-5 tbsp. spoons, butter - to taste, salt - to taste, water
Wash the pumpkin, remove the core and peel. Then cut into large cubes, put the pumpkin in a saucepan, add cold water so that it covers the pumpkin. Then put on medium heat and cook for 20-30 minutes until done. Next, drain the water, grind the pumpkin pieces in a blender, add milk and mix everything well. Put on the fire again and stirring, bring to a boil.
Rinse the rice and place in the boiled pumpkin-milk mixture. Then cook over low heat for 30-40 minutes. Then add salt, sugar and a little butter. Cover the pan with a lid and let it brew for about one hour.
Semolina porridge with pumpkin
pumpkin pulp - 100 g, milk - 400 ml, semolina - 2.5-3 tbsp. spoons, butter - 1 tbsp. spoon, sugar - to taste, salt - on the tip of a knife
Cut the pumpkin pulp into small pieces, place in boiling water and cook for 10-15 minutes. Then drain the water and grind the pumpkin using a blender to a puree.
Pour milk into a saucepan with pumpkin puree and heat to a boil. Gently, stirring constantly, add semolina. Add sugar to taste and salt. Cook, stirring constantly for 7 minutes, add butter and remove from heat.
Corn porridge with pumpkin
corn grits - 1/2 cup, water - 2 cups, pumpkin - 300 g, sugar - 1 tbsp. spoon, honey - to taste, butter - to taste
Boil 1 glass of water with sugar. Then add corn grits and mix well. Cook over low heat, stirring constantly for 15-20 minutes.
Meanwhile, wash the pumpkin, remove peel and seeds. Cut the pumpkin pulp into cubes. Then put in a separate pan, pour in the remaining water and simmer over medium heat until the pumpkin is soft. Then mash the pumpkin into a puree.
After this, add pumpkin puree to the corn porridge, season with honey and butter and mix everything well. Let the porridge sit for about 10 minutes. When serving, place the corn porridge with pumpkin on plates.
Pumpkin porridge without grains
0.5 kg of pumpkin, 100 ml of milk, 1 teaspoon of butter, 1-2 teaspoons of sugar, a pinch of salt.
Wash the pumpkin and remove the peel and seeds.
Cut the pumpkin into small cubes.
Pour milk into a saucepan and bring it to a boil.
Then add pumpkin, sugar, salt to the milk and stir.
Cook the pumpkin porridge over low heat, stirring occasionally to prevent it from burning.
Depending on the type of pumpkin, the pumpkin porridge is cooked for about 20-30 minutes until the pumpkin begins to soften.
Mix the prepared pumpkin porridge well or beat with a blender and add oil.
Pumpkin porridge is served hot, but it is no less tasty when cooled.
Ancient rice porridge recipe will surprise you with its aroma and taste.
To prepare rice porridge we will need:
rice - 360 g
water - 800 ml
vegetable oil - 2 tbsp.
onion - 1 pc.
carrots - 2 pcs.
tomato paste - 1 tbsp.
dill - a few sprigs
salt and pepper to taste
Wash the rice, pour in 4 cups of boiling water and put on the stove. Cook for 15 minutes.
Place the rice in a colander.
Peel the onion and cut into small cubes.
Wash the carrots and boil them. Grate the peeled carrots on a coarse grater.
Heat the oil in a frying pan and fry the chopped onion.
Add carrots and tomato paste, mix everything, simmer for another 2 minutes.
Then add rice and mix everything thoroughly.
Chop the dill and add it to the rice. Salt and pepper.
Simmer the rice porridge for another 5 minutes over low heat, turn it off and serve.
Rice porridge with mushrooms
500 g rice, 100 g porcini mushrooms, 50 g sunflower oil, 1 l mushroom broth, 100 g butter, salt and herbs
Chop the porcini mushrooms, boil and fry in sunflower oil.
Rinse the rice, pour into a saucepan, add fried mushrooms, salt, dill, parsley, pour in mushroom broth and cook the porridge.
Porridge is served with butter.
Simenukha.
Some traditional ancient dishes are not only not eaten today, but many have never even heard of them. Surely, you have never heard of such porridge as simenukha, which was once considered a traditional dish. But this is a very tasty dish and today many housewives cook for their households! Under the “simenukha porridge” lies ordinary buckwheat, seasoned with fried onions, boiled eggs and mushrooms.
300 g buckwheat, 100 g mushrooms, 3-4 eggs, 2 onions, salt, 100 g butter. (can be replaced with sunflower or corn oil)
Heat up the cauldron, pour in 2 tablespoons of sunflower oil, warm it well and add the washed buckwheat.... Heat the cereal in the oil, stirring well! Salt with coarse salt and pour boiling water 3-4 centimeters above the cereal. Cook the porridge over low heat until cooked, covered. Separately, cook mushrooms, eggs, and fry onions in oil until golden brown. Chop mushrooms and eggs for porridge. Add mushrooms and eggs to the prepared porridge. fried onion and mix everything well. You can serve porridge without butter, but it’s better with butter, because “you can’t spoil porridge with butter.”
Porridge “Starokievskaya” with veal brains and mushrooms
Buckwheat 100 g
Dried porcini mushrooms 50 g
Veal brains 150 g
Onions 150 g
Chicken egg 1 piece
Butter to taste
Salt to taste
Ground black pepper to taste
Boil the dried porcini mushrooms for about 45 minutes, then drain the water and let cool. After they have cooled, cut them into small pieces.
Finely chop the onion and fry in vegetable oil until golden brown.
Boil the veal brains for about 40 minutes in slightly salted water with the addition of spices and vinegar.
Remove from the water and let cool. After they have cooled, cut them into large pieces.
Boil the buckwheat until fully cooked.
Mix boiled porcini mushrooms, sautéed onions, veal brains and buckwheat.
Place the resulting porridge in a clay pot, add butter, salt, pepper and place in a preheated oven for 15 minutes.
Before serving, decorate with fried egg.
Bon appetit!
Today porridge remains one of the most popular dishes. It is a must in the diet of children and is popular among supporters of a healthy lifestyle. Porridge gives us strength and energizes us, as it is rich in carbohydrates, so nutritionists recommend eating it for breakfast. Buckwheat, semolina, millet, barley, rice, oatmeal, pearl barley - there are many types of porridges and options for their preparation. Nutritionists around the world insist that in order to make your day productive and active, you need to eat porridge in the morning. The top 5 most popular porridges among modern Ukrainians include:
- In fifth place - corn. Most of all, residents of Western Ukraine love her. Corn contains vitamins A, E, potassium and magnesium. These are valuable microelements for heart function. This porridge also lowers cholesterol levels and cleanses the intestines.
- The fourth most popular is wheat porridge. A dish made from these cereals contains a lot of fiber. It perfectly removes metal salts from the body. However, wheat porridge is not recommended for people with gluten allergies or for people with diabetes.
- Third - pearl barley. This kind of porridge is troublesome to prepare, but there is no need to cut it out of your diet, because it contains protein and is rich in potassium and phosphorus.
- The second most popular is oatmeal. It is eaten with butter, berries, and fruits. It quickly saturates the body and serves as a kind of brush for the intestines.
- And it tops the list of Ukrainians’ favorite cereals – buckwheat. This porridge is a leader in nutritional value with a minimum calorie content.
Which pan should you choose?
Heavy pans with a thick bottom are best suited for porridge: the porridge burns less in them. But in enamel dishes it’s the other way around. It is better to take a larger pan: the water boils more slowly. For porridges, a cast iron pot (or a small cauldron) is ideal, which can be used in the oven: heat it to 180 degrees, put a pot of cereal and water, and after 7-8 minutes turn it off. The porridge will “arrive” on its own and taste like it came from a Russian oven.
Do you need to soak the grains?
The grains for millet and buckwheat porridge should be pre-soaked, or overnight - in the morning they will cook very quickly and retain the beneficial substances. And pearl barley must be soaked, otherwise it will take too long to cook. Even semolina is soaked - at least for 15 minutes, and this makes the porridge very tender.
How to cook crumbly porridge?
The grain for crumbly porridges is thoroughly washed (except for the core), removing excess starch. You can add 1 teaspoon of butter to the water - it will soften the hardness of the water and also prevent the grains from boiling. The cereal is poured into boiling water. If you pour cold water over the cereal, the porridge will turn out viscous.
What to cook with - milk or water?
Millet and rice do not cook well in milk; they must first be boiled in water for 5-7 minutes and only then poured with milk. Liquid porridges are cooked in a mixture of milk and water in a ratio of 1:2. However, porridges made with water without adding milk are considered the healthiest for the body.
What is the healthiest way to cook porridge?
Pour a glass of buckwheat (oatmeal, brown rice, barley) into a thermos with two glasses of salted boiling water, and in the morning you will have an excellent breakfast! This is the healthiest way to prepare porridge.
How to improve the taste of porridge?
It is necessary to cook the porridge over even, low heat.
You need to pre-heat the grains in a frying pan, or add oil. We add not only butter to the finished porridge, but also honey, pieces of fruit and nuts. Season buckwheat and pearl barley porridge with fried onions, mushrooms and chopped eggs, and rice porridge with whipped egg white. Poppy seeds are good in barley porridge, and pumpkin is good in millet porridge.
Usually they don’t add spices to porridge, but try it! Vanilla, cinnamon, as well as lemon and orange zest are suitable for sweet porridges. Unsweetened ones include red or black pepper, ginger, star anise, nutmeg.
Bonus. Ukrainian proverbs about porridge
- a) Abi pshono, bude porridge (Shish.-Il., 7; Nom., 104; Ukr. pr., 1936, 392; 1963, 583); ...then it will be porridge (IMFE, 29-3, 117, 21);
b) Bulo b pshono, and porridge will be (N. n., Cherk.). - Without porridge, an orphan is an orphan (IMFE, 29-3, 117.27).
- Boil the water - there will be water, boil the cereal - there will be porridge (Fr., I, 1, 137).
- a) There is porridge in a bunch (Zakr., 150; Ukr. pr., 1955, 68);
b) There is good porridge in the bunch (N. N., Kievshch.);
c) There is no porridge in the crowd (Ukr. Ave., 1963, 69). - a) Oat porridge should be praised for itself, and people should praise the Greek (IMFE, 29-3, 127, 31);
b) Oatmeal porridge boasted, nothing was born with butter (IMFE, 14-3, 211,183);
c) Greek porridge to praise itself (Nom., 51; Vik live, 23; IMFE, 1-5, 461, 252);
d) The Greek porridge praises itself (IMFE, 29-3, 127, 27);
e) The Greek porridge boasted that she was born with cow’s butter (IMFE, 29-3, 127, 31).—Rus.: Snow., 306; Dahl, 812; Ribn., 80; bil.: Rapan., 245. - Greek porridge is our mother, and the bread of life is our dear father (Ukr. Ave., 1955, 48; 1963, 65).
- a) Where there is porridge with butter, there is no need for us (Zin., 219);
b) It’s porridge with butter, they won’t crow at us (Sl. Cherk., 7). - a) Thick porridge does not disturb children (Vist., 252; Fr., II, 1, 248; App., 155);
b) The thick porridge of children cannot be dispersed (Shish.-Il., 19; Chub., 256; Ukr. pr., 1955,128; N. sk., 1971, 57);
c) The thicket of children cannot be dispersed (Nom., 129; Fr., I, 2, 493; Ukr. Ave., 1961, 159).—Russian: Dal, 816; bil.: Lyatsky, 17; Rapan., 84; Gr., 2, 118. - Thick porridge, then not ours, but ours, unsalted kulish - whatever you want, so it is (Ukr. pr., 1936, 44; 1955, 48; N. sk., 1971, 57).
- a) Let’s cook steeply, because there’s nothing wrong with it (Nom., 191; Ukr. pr., 1963, 66; N. sk., 1971, 56);
b) If there is no pshona, let’s cook some krut (Nom., 191);
c) It’s hard to cook it, but there’s rarely anything (Ukr. Ave., 1955, 48);
d) If there is no pshona, let’s cook porridge (Ukr. Ave., 1963, 65). - a) Good porridge: grain by grain, it goes from dry to dry (Nom., 241; Ukr. Ave., 1936, 48; 1963, 66); ...chase a club (N. n., Kievshch.);
b) Grain by grain, the wood is being hunted (IMFE, 14-3, 211,156). - a) Having made some good porridge (Nom., 69);
b) Having brewed the porridge, do not spare any oil (N. N., Vol.);
c) Having brewed it, do not spare the oil (Nom., 143; Ukr. pr., 1963, 583; IMFE, 14-3, 211, 107);
d) Having brewed porridge - like this (Nom., 136; Literary Year, 1961, 5.XII);
e) Having cooked the porridge, don’t eat it (Ukr. Ave., 1963, 710);
f) Having cooked the porridge - now it’s ok (App., 155);
f) She cooked the porridge herself, herself and the hedgehog (N. n., Vol.);
g) Whoever has boiled porridge, then mash and z’ist (Ilk., 101; Nom., 136; Wisl., 283; Ukr. pr., 1963, 709);
h) Whoever has brewed porridge, he eats and eats (Skr., 421); ...that let me eat the food (N. N. Vol.).—Rus.: Dal, 188, 496, 500; Zhukov, 395; Ribn., 126. - Sit down and eat porridge (Zin., 265; Ukr. Ave., 1963, 554).
- From buckwheat and millet - and porridge and pasha (Shish.-Il., 26; Ukr. pr., 1955, 104; 1963, 251).
- You can’t make porridge with him (Ukr. Ave., 1955, 228).—Rus.: Dal, 241; Ribn., 197.
- a) 3 pounds and a fool of porridge to cook (Ukr. pr., 1963, 65; N. sk., 1971, 56);
b) I fool boiled the porridge and gave the cereals (Shish.-Il., 27);
c) I’m a fool to cook porridge like pshono (Ukr. pr., 1955, 48; Vik zhivi, 33);
d) Boil porridge for the fool (Sl. id., 155; IMFE, 29-3, 151.58);
e) I fool cook porridge, abi pshono (Nom., 104); ...abi pshono ta salo (VNS, 10; Zakr., 168; Ukr. pr., 1963, 391); ...how and why (Bіlots., 24);
e) I fool to cook porridge, bula b krinitsya and water (N. k, Sum.);
є) For what reason, then the fool should cook porridge (Fr., II, 1,248).—Russian: Dal, 572; bil.: Rapan., 102; Gr., 1.151. - a) I don’t want porridge, and I won’t walk on water (Ilk., 39; Zakr., 168; Wisl., 273; Ukr. pr., 1963, 195; N. sk., 1971, 179);
b) I don’t want porridge and I won’t walk on water (Fr., 111.1, 281).—Bil.: Gr., 2, 274. - If you eat porridge, go lower, if you don’t eat it, take it higher (Ukr. Ave., 1963, 66).
- Our fathers said that before the cracklings we need porridge (Appendix, 155).
- Cabbage - don’t miss it, but porridge, like your caress (Fr., 11, 1,242).
- a) Our porridge, Father’s borscht (Ilk., 41; Visl., 275; Ukr. pr., 1963, 583; II. sk., 1971, 59; IMFE, 140-3, 211, 131);
b) Our porridge is Father’s borscht (Shish.-Il., 47);
c) Our porridge, and yours borscht (App., 155). - a) Porridge is our mother (Alex., 9);
b) Porridge is our mother, and borscht is a sunbed, lying at home like a dog (Ukr. Ave., 1963, 583). - Porridge is our scolding (Ukr. Ave., 1963, 65).—Rus.: Snow, 168; Bi.: Gr., 1, 225.
- Porridge is our fun (N. N., Vol.).— Bil.: Gr., 1, 225.
- a) You don’t zip porridge with butter (Chub., 248; Ukr. pr., 1955, 276; Vik live, 35; Alex., 10; IMFE, 29-3, 127, 27);
b) Porridge with lard does not zip (N. N., Vol.).—Rus.: Snow., 168; Dahl, 812; Zhukov, 182; bil.: Gr., 1, 248. - When the porridge is boiling, do not spare the oil (IMFE, 29-3, 127.31).
- If your affection is yours, we will have some porridge (Fr., II, 2, 335).
- Who cares, but me porridge (IMFE, 29-3, 128, 31).
- Our famous is barley porridge: there are some and none (Ukr. pr., 1955, 48; N. sk., 1971, 56).
- Move your tongue - you will eat porridge, but not - you will eat a sore (N. N., Lev.).
- All the porridge is like mash (N. N., Chernih.).
- There will be no pasha, no porridge (Fr., II, 2, 507).
- a) He won’t let himself be spit in the porridge (Ukr. pr., 1955, 260; 1963, 326);
b) I won’t let myself be spit in my porridge (Nom., 82; App., 155);
c) Don’t let yourself be spit into your porridge (Vik Zhivi, 33).—Bil.: Gr., 2, 337. - Hence ours: a pot of porridge, a shard of butter (IMFE, 8-K1, 38, 13).
- Otto cooked porridge I (Fr., 11, 2, 424).
- Our food and porridge have arrived (Nom., 151; Ukr. Ave., 1963, 583).
- The porridge is tasty, that cup is small (N. n., Khark.).
- If I had a lot of fat, then I would have cooked porridge, but it’s a pity that there is no fat (Ukr. Ave., 1963, 66).
- Like before the porridge, then everything is ours, like before the carrots, everyone washed (Bіlots., ZO).
It is not for nothing that World Porridge Day appeared in Scotland: since 1994, the World Porridge Making Championship has been held annually in the Scottish village of Carrbridge. The winner takes an honorary trophy in the form of a gilded stick for stirring porridge, and for those who like experimenting, there is a separate nomination for the best variation of oatmeal, for example, the last time the winner was oatmeal risotto with lemon, thyme and Parmesan. In 2009, Mary's Meal, a charity that helps starving children in poor countries, officially designated October 10 as World Porridge Day.
We suggest celebrating this holiday in Russian and preparing, no, not oatmeal, but... Guryev porridge. The history of its appearance is not as obvious as is commonly believed. The Minister of Finance, Count Guryev, gave it its name at the beginning of the 19th century; it’s hard to argue with that. Nevertheless, the authorship of the recipe itself hardly belongs to Dmitry Alexandrovich himself. There are many recipes for making Guryev porridge. In the summer heat, it was even kept in a glacier and served as ice cream, decorated with fresh berries. In this recipe, the general principle of preparation, the sequence of actions and the selection of products are important. And although Guryev porridge requires considerable skill from its owners, it is still one of the most famous and beloved dishes of Russian cuisine.
Guryevskaya porridge
INGREDIENTS
- 2 liters of fresh cream 20% fat
- 1/2 cup semolina
- 2 tbsp. l. Sahara
- 1 vanilla pod
- butter for greasing
For layers and decoration:
- fruits to taste (grapes, apricots, peaches, pineapple, kiwi, apples, pears)
- 1/2 cup sugar
- 1/2 cup almonds
STEP-BY-STEP COOKING RECIPE
Step 1
For layers, soak almonds in boiling water, peel and chop; Cut the fruit into pieces and place in a heated pan with a thick bottom. Add sugar, moisten 2 tbsp. l. water. Place on low heat, cook for 10 minutes.
Step 2
Cut the vanilla pod in half lengthwise. Pour 1/3 of the cream into the cast iron, scrape out the seeds from the vanilla pod with the tip of a knife, put in the cream, add the pod. Bring to a boil, reduce heat to low, cook for 10 minutes. Remove the pod.
Step 3
Pour semolina, salt and sugar into boiling cream, stir, cook semolina porridge, 3-4 minutes. Remove the cast iron from the stove, close the lid, wrap it in a blanket and leave to cook while the foam is prepared.
Step 4
Pour the remaining cream into an enamel saucepan with high sides or a thick-walled deep baking dish and place in an oven preheated to 140-150 °C (turn off the convection mode, otherwise the circulating air will not allow foam to form). When a strong light brown foam appears on the surface, you need to carefully remove it with a slotted spoon, place it on an oiled frying pan or in a baking dish and wait until the next foam forms. This process takes about 1 hour.
Step 5
The layers in Guryev porridge are assembled in the following sequence: 2-3 foams, a layer of semolina porridge, a layer of fruit. Then again - foam, porridge and so on. Collect the porridge as the foams form, and not when they are all ready - there is a danger that you will not be able to separate the cooled foams from each other. The porridge should be completed with the last layer of foam, decorated with fruits and nuts. Serve Guryev porridge warm or cooled.
Cabbage soup and porridge are our food
A.V. Suvorov
It seems like you can’t do without porridge. We cook it almost every day for breakfast. Porridge is loved and eaten by people of all ages: from young to old. Porridge is the foundation of a healthy and proper diet. Porridge, like no other product, has an extremely positive effect on our body and appearance. They remove all toxins and waste from the body and help to cheer up in the morning, as well as recharge with energy and strength for the whole day.
The porridge holiday was first celebrated in the UK, as the British are known for their love of oatmeal. Gradually, this tradition spread throughout the world, and every year on October 11, cafes and restaurants in different countries serve original and delicious cereal dishes.
On this day, porridge cooking tournaments and championships are held, in which experienced cooks compete in culinary skills. Competitions for the best eater are no less popular, since porridges can be so deliciously prepared that it is impossible to tear yourself away from them.
Our ancestors also celebrated the end of the harvest with fairs, holidays and folk festivals. After harvesting grain and replenishing household cereal supplies, the peasants had a feast with porridge cooked with meat, lamb and pork fat, fish, eggs, mushrooms, vegetables and fruits.
Anyone who believes that offering porridge to a guest as a treat is shameful is mistaken. From time immemorial, porridge was, after cabbage soup, the second most prestigious dish on the Russian table.
What is porridge made from? The question seems simple, and every child knows the answer: buckwheat porridge is made from buckwheat, millet porridge is made from millet, pearl barley porridge is made from pearl barley. As for buckwheat, everything is correct, but the rest is not entirely true. Boris Burda writes: “Millet porridge is actually millet, semolina is made from wheat, pearl barley is actually made from barley. By the way, what is pearl porridge with pearl oil? It turns out that pearl barley porridge with margarine is pearl, it is a pearl, and the word “margarine” comes from the Greek name for pearl.”
Most of us believe that there is nothing complicated in preparing porridge: you just need to accurately maintain the ratio of cereals and water. However, if you do not follow certain rules regarding temperature control, fire strength (its intensity) and pressure, then the porridge will not be particularly tasty. This is why many of us have such a disdainful attitude towards porridge. But it’s not the porridge, which was once the most delicious dish, that is to blame, but the cooks who prepared it incorrectly. If you prepare porridge correctly, it will not only be tasty, but also especially healthy.
Porridge is one of the favorite dishes of the Russian table. The range of porridges in Russian cuisine is very wide. They were cooked from various cereals, crumbly, viscous, liquid with fish, meat, liver, onions, and mushrooms. In the past, one of the main places was given to porridge on festive tables. There was even a holiday "Babi's porridge." It was not without reason that they used to say that “You can’t feed a Russian without porridge”. They used this treasured dish to tell fortunes, believing that in the summer the porridge browns well - for rain, and in winter - for snow.
Porridges were also cooked with milk, cream, sour cream, and broth. In the middle of the 19th century. In Moscow, the porridges of the famous gourmet Rakhmanov were famous, which were prepared in concentrated broths of hazel grouse with cheese. Somewhat earlier, the Russian aristocracy became acquainted with the porridges of the nobleman Guryev.
To prepare regular porridge, the cereal is sorted out, washed (except for buckwheat, semolina, small Poltava and oat flakes), and for crumbly porridge, it is lightly fried before cooking. Then pour in the liquid, add salt and oil and, stirring, cook under the lid until all the liquid is absorbed. Afterwards, the porridge is placed in a hot oven to steam or finished cooking at very low heat. The finished porridge can be fried in a frying pan. Serve with cabbage soup, borscht and as a separate dish with butter, milk, cream and sugar.
Porridges occupy a very special place in our cuisine, and for good reason, because they saturate the body with energy, give health and longevity. One of the most interesting porridges of traditional Russian cuisine is Guryev porridge - a very interesting, tasty and healthy dish.
You can prepare Guryev porridge for breakfast or lunch, but some of its admirers like to eat it at any time of the day. Such an admirer was Emperor Alexander III, who considered it his most favorite dish. An interesting and sad historical fact is that it was the emperor who was going to eat it before the train on which he was traveling with his family crashed, after which Alexander III became very ill and eventually died due to kidney disease.
This wonderful dish was invented at the beginning of the 19th century by the serf cook Zakhar Kuzmin, whom minister D.A., who loved porridge, came up with. Guryev made him his home cook. All the cooks of the Moscow nobility gradually began to master the porridge recipe; it began to appear in cookbooks even outside of Russia and became very famous. And today it remains one of the most popular porridges.
Guryev porridge is both a main course and a dessert, which is why children love it so much. Its traditional ingredients are semolina, nuts, cream or milk foam, and dried fruits. As for the preparation, it is not very simple, but it is definitely worth it, and this is easy to verify if you cook it at least once.
GURYEVSKAYA PORridge HOT
Ingredients:
1/2 cup semolina
2 cups whole milk
2 tablespoons butter
100 g sugar
2 cups heavy cream
October 11 is International Porridge Day.
Porridge is the foundation of a healthy and proper diet. Porridge, like no other product, has an extremely positive effect on our body and appearance.
The porridge holiday was first celebrated in the UK, as the British are known for their love of oatmeal. Gradually, this tradition spread throughout the world, and every year on October 11, cafes and restaurants in different countries serve original and delicious cereal dishes.
On this day, porridge cooking tournaments and championships are held, in which experienced cooks compete in culinary skills. Competitions for the best eater are no less popular, since porridges can be so deliciously prepared that it is impossible to tear yourself away from them.
Our ancestors also celebrated the end of the harvest with fairs, holidays and folk festivals. After harvesting grain and replenishing household cereal supplies, the peasants had a feast with porridge cooked with meat, lamb and pork fat, fish, eggs, mushrooms, vegetables and fruits.
Anyone who believes that offering porridge to a guest as a treat is shameful is mistaken. From time immemorial, porridge was, after cabbage soup, the second most prestigious dish on the Russian table.
What is porridge made from? The question seems simple, and every child knows the answer: buckwheat porridge is made from buckwheat, millet porridge is made from millet, pearl barley porridge is made from pearl barley.
Most of us believe that there is nothing complicated in preparing porridge: you just need to accurately maintain the ratio of cereals and water. However, if you do not follow certain rules regarding temperature control, fire strength (its intensity) and pressure, then the porridge will not be particularly tasty. This is why many of us have such a disdainful attitude towards porridge. But it’s not the porridge, which was once the most delicious dish, that is to blame, but the cooks who prepared it incorrectly. If you prepare porridge correctly, it will not only be tasty, but also especially healthy.
Porridge is one of the favorite dishes of the Russian table. The range of porridges in Russian cuisine is very wide. They were cooked from various cereals, crumbly, viscous, liquid with fish, meat, liver, onions, and mushrooms. In the past, one of the main places was given to porridge on festive tables. There was even a holiday called “Babi porridge”. It was not without reason that they used to say that “you can’t feed a Russian without porridge.” They used this treasured dish to tell fortunes, believing that in the summer the porridge browns well - for rain, and in winter - for snow.
In the mid-19th century, Moscow was famous for the porridges of the famous gourmet Rakhmanov, which were prepared in concentrated broths of hazel grouse with cheese. Somewhat earlier, the Russian aristocracy became acquainted with the porridges of the nobleman Guryev.
To prepare regular porridge, the cereal is sorted out, washed (except for buckwheat, semolina, small Poltava and oat flakes), and for crumbly porridge, it is lightly fried before cooking. Then pour in the liquid, add salt and oil and, stirring, cook under the lid until all the liquid is absorbed. Afterwards, the porridge is placed in a hot oven to steam or finished cooking at very low heat. The finished porridge can be fried in a frying pan. Serve with cabbage soup, borscht and as a separate dish with butter, milk, cream and sugar.
You can prepare Guryev porridge for breakfast or lunch, but some of its admirers like to eat it at any time of the day. The emperor was such an admirer Alexander III, who considered it his most favorite dish.
This wonderful dish was invented by a serf cook in the early 19th century. Zakhar Kuzmin, whose porridge-loving minister Dmitry AleksandrovichGuryev made him my home cook. All the chefs of the Moscow nobility gradually began to master the porridge recipe.
Guryev porridge is both a main course and a dessert, which is why children love it so much. Ingredients:
1/2 cup semolina;
two glasses of whole milk;
two tablespoons of butter;
100 grams of sugar;
two glasses of heavy cream;
300 grams of nut kernels;
200 grams of fruit compote or jam, vanilla, salt.
Preparation:
This porridge is prepared from semolina, rice or buckwheat (prodel). Mix butter, sugar, vanilla, salt into well-cooked milk porridge and heat under the lid in a hot oven for 30 minutes.
Cream is poured into a small saucepan (you can add butter to it), put in a heated oven, the resulting browned foam is gradually removed with a slotted spoon and placed on a plate.
The foam is collected at least 10 times, and the thick remainder of the cream is added to the porridge.
Place a layer of porridge (1/3 part) in an oiled metal dish, then a layer of foam, a layer of caramelized chopped nuts, slices of fruit from compote or jam, put a layer of porridge again, top it with foam, nuts, fruit, and so on.
So, alternating, fill the entire mold (there should be a layer of porridge on top), cover with a layer of sugar, decorate with fruits and nuts and heat in a hot oven for 10 minutes.
Serve hot with apricot puree or any fruit juice. Bon appetit!
October 11 is the Day of the Republic of Bashkortostan.
On October 11, Bashkortostan celebrates Republic Day - the Day of Adoption of the Declaration of State Sovereignty of the Bashkir Soviet Socialist Republic. On this day in 1990, the Supreme Council of the Republic proclaimed the Declaration of State Sovereignty. Republic Day is a day off, and on this day, festive events are held in all cities and regions - ceremonial speeches by government officials and the public, festive concerts, performances by creative groups, horse racing, fairs, folk festivals, various shows, fireworks and fireworks.
The Republic of Bashkortostan is part of the Volga Federal District and is part of the Ural Economic Region. It borders on Tatarstan, Udmurtia, Perm Territory, Sverdlovsk, Chelyabinsk and Orenburg regions.
This region has a very ancient history - people lived here 10 thousand years BC. An ancient Greek historian wrote about the Bashkirs Herodotus, calling them “an independent people.” The country formed here, Bashkortostan, received its name from the name of the indigenous people living in this area. The Russian (Slavic) name of the country - Bashkiria - was established later, at the end of the 16th century, when the Bashkirs voluntarily became part of Russia. Bashkortostan is famous not only for its architectural and sculptural monuments created by human hands, but also for the creations of nature. Thus, a unique place that every tourist who comes here tries to visit is the Bashkiria National Park. It is a forest area of 79 thousand hectares, where a huge number of plants grow, several rivers flow and the famous man-made “Bashkir Sea” is located - the Nugush reservoir with an area of 25 square kilometers. By the way, it was in Bashkortostan in 1892 that a private entrepreneur Ivan Kanshin founded "Russian Switzerland" - a kumiss clinic, which over time turned into a sanatorium. At the end of 2010, this area received official status as a natural monument.
As souvenirs, guests of the republic take away from Bashkortostan honey, “correct” felt Bashkir skullcaps, women’s national headdresses and gift felt slippers.
Every nation has its own view of what food should be. For example, the Bashkirs have long led a semi-nomadic lifestyle. They spent the winter in villages, and in the summer they went to the fields for nomadic camps. To survive in such conditions, you need to eat well and be able to adapt to any environment. This is probably why Bashkir national dishes are particularly nutritious and at the same time easy to prepare.
This circumstance, naturally, left its mark on the choice of products and the method of their processing: Bashkir national dishes are prepared with a minimum amount of seasonings. To make food tasty and aromatic, pepper (red and black), garlic and a large amount of herbs (dill, onion and parsley) are mainly used. Local residents believe that this is quite enough. Bashkirs traditionally prepare most dishes with meat. Usually it is horse meat or lamb. Most often, meat is cooked in large pieces with a lot of fat. This is understandable. After all, people living in such conditions need high-calorie food. Without it, it is difficult to cope with daily hard work.
Local residents have found a way to neutralize the effects that eating large amounts of fat has on the human body. Along with meat, they always serve fermented milk products (kurut, ayran or kumiss). Taking into account the peculiarities of nomadic life, Bashkirs traditionally use shelf-stable products (cereals, dried berries and dried meat) in their food. Thanks to these features, Bashkir national dishes are high in calories and healthy. Local housewives know how to take the most important thing from each product and use it in the best possible way. - Bashkir national dishes are prepared with a minimum amount of seasonings.
But Bashkir national dishes are not limited to meat. Among them there are many dough products, various drinks and desserts. One of the most popular of them, perhaps, is “Chak-chak”. To prepare it you need: six eggs;
450 grams of flour;
300 grams of sugar;
160 grams of honey;
two grams of salt;
65 milliliters of water;
400 grams of ghee.
This dessert is very simple to prepare: First, you need to knead unleavened dough from beaten eggs, flour and salt. Then you need to roll it out into a layer five millimeters thick. Cut the semi-finished product into strips no more than a centimeter wide. You get several ribbons of dough. Now they need to be cut crosswise into small pieces. The width of each should be no more than 0.5 centimeters. Fry the preparations in melted butter. Make syrup from water, sugar and honey. Combine it with fried pieces of dough. The finished dish is usually placed in a heap on a plate and served with tea after the mass has hardened slightly.
And today many people are happy to cook what was invented many years ago: Shurpa (rich soup with meat and herbs). Stewed horse meat stuffed with garlic and sweet pepper. Beshbarmak (boiled meat with pieces of dough). Belyashi. Bashkir-style cold cuts. Boiled meat products (beef, chicken, tongue, liver and homemade sausage) are served in one plate along with vegetable salad. Kuyrylgan (potato salad, boiled fish and pickles with mayonnaise).
Salma soup. Pieces of dough are boiled in meat broth and then brought to readiness by adding salt and raw onions. Elesh. For this soup, the meat is first boiled in large pieces, and then the vegetables are cooked separately in the broth. Potatoes, cabbage, onions and carrots are also cut into large pieces or simply in half.
Tutyrlgan-tauk (chicken stuffed with a mixture of eggs, milk and butter). Pies with different fillings (wak-belish, uch-pochmak, shurpaly-belish). Duchmaki (pies with cottage cheese).
Doesn't remind you of anything? That's right, a prepared food counter in a large shopping center! Thank you, Republic of Bashkortostan! Thanks for the honey and treats!
Many doctors and chefs have long said that porridge is nutritious, tasty and very healthy. It is recommended to take porridge for breakfast to give a boost of energy for the whole day. Also, some types of cereals can be consumed during the diet, and the most famous cereals are added to the diet of young children. Porridges are eaten all over the world. They are an essential part of the diet because they are highly nutritious. There is even a holiday - International Porridge Day. On this day, charity events are held, volunteers and cooks distribute portions of a wide variety of porridges to people in need, and new dishes with porridges are prepared in public catering places on this day. Also, during cooking, people experiment and prepare not only the classic salty porridge with butter, but also porridge with milk, sweet, with the addition of raisins, poppy seeds, fruits, and nuts. On World Porridge Day, congratulate all lovers of this dish, as well as chefs who happily prepare a variety of porridges. The date on which we celebrate porridge day is October 11
We give you a saucepan of nutritious porridge,
So that your life is satisfying and wonderful,
So that illnesses and sicknesses do not reach you,
A saucepan with delicious porridge - cook!
And there will be no need and sadness in your life,
The ancestors wrote this covenant,
Eat porridge - be healthy!
Don't go to the pharmacy, avoid doctors!
Who doesn't love porridge? There are no such people in the world!
Any blues porridge can give an answer,
It contains many beneficial substances for the body,
Porridge for breakfast - and you are full of optimism!
You are the mush of the fields with melted butter,
And your life will become much more fun,
You can never have too much porridge, just know that
Eat a bowl of porridge every morning!
Porridge with butter, porridge with fruit, baked porridge,
The dish is healthy, although not new,
And if only from the oven, how delicious it is!
That spring is blooming in my soul!
Everyone in the world loves porridge, and you love it too,
She makes our days more beautiful and healthier,
You won't get sick, you won't be sad,
Tell me, do you like porridge?
Cook the porridge! Swell the cereal!
Don't miss International Porridge Day!
Hot, fluffy, aromatic porridge,
Ate it - and your face is happy!
Just make sure your porridge doesn't run away
It didn’t burn, and all the deliciousness didn’t disappear,
Watch the porridge, stir the porridge,
Eat for your health and stay away from illness!
Since ancient times, it has been a known belief,
Eating porridge in the morning is healthy!
Either it's buckwheat or it's rice,
Find out your own tastes!
I know one thing for sure, porridge is a satisfying meal,
There is no problem with her stomach,
You dilute it with butter to make it tasty,
And put a couple of spoons into your mouth right now!
Eat porridge from a saucer, or even from a glass,
Your dad and mom will be happy
Grandfather and grandmother will be happy
Be their sweetheart today!
After all, today is porridge day! International!
The whole world is eating porridge on both cheeks,
And don't go hungry today,
Eat your porridge with two hands!
This morning we learned
That porridge has a holiday! International!
Porridge, it's delicious! Porridge, this is us-yum-yum!
And most importantly, you won’t be hungry!
Porridge with butter, porridge with jam, porridge with milk!
Porridge steamed and baked, with smoke!
Choose any one to suit your taste!
And may your stomach not be empty!
Oh, how fragrant the porridge is to smoke,
Eat carefully, no need to rush,
There's still a pan full of porridge,
Today you will eat it to the fullest!
And you will be satisfied, well-fed, happy,
You can add pears and plums to the porridge,
And then, you will please your mouth again,
By drinking sweet compote!
Have you eaten porridge? How quickly you did it!
I see, I see, you really liked the porridge!
Do you want some extra? Won't you burst, baby?
And you don't even need candy?
Well, okay, I persuaded you, a supplement for your health!
After all, I cooked the porridge with care and love,
Eat, my child, eat and get better,
And enjoy your childhood, my baby!
The lid on the pan is dancing - the porridge is boiling!
The aroma attracts you like a magnet,
Maslitsa, sour cream are already waiting for porridge,
But we can’t wait even five minutes!
Get into the mess! She's already ready!
We love it, we eat porridge again and again!
For breakfast, lunch, and even dinner,
We need a complete diet of porridge!
Porridge with cutlet, porridge with salad, milk porridge!
Any porridge is our favorite!
Nourishing, tasty, healthy and unique!
Well, how can she not be loved!
Porridge even has a soul, it floats,
In the kitchen at the hour when it boils,
For us she draws patterns with steam,
And the warm steam embraces us!
Let your plate become clean,
And there will be warm porridge in the stomach,
May your health become stronger,
And your soul and heart will feel lighter!
Eat porridge today, eat porridge tomorrow!
Eat porridge for breakfast, lunch, and dinner,
After all, porridge is the key to a winning start,
Porridge will give you strength inside and out!
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