Recipes of Russian cuisine: 5 kas which were prepared by our ancestors

Oatmeal and semolina to anyone can get bored worse bitter radish, so we decided to collect 5 recipes true Russian supercar that can cook for Breakfast and imagine yourself at least columnar noblewoman, though a ruddy peasant of your choice.

Guryevskaya porridge

Perhaps the most famous porridge that was served for dessert. She invented, however, was only in the XIX century the mythical count Guryev (according to another version it a fortress chef Zakhar Kuzmin). There are several recipes of this dessert, we'll take the adapted for home cooking.

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Ingredients:

• milk – 500 ml
  
  
• vanilla – to taste
  
  
• butter – 50 g
  
  
• chopped walnuts – 50 g
  
  
• semolina – 100 g
  
  
• apricots – 10 PCs
  
  
• sugar – 100 g
  
  
• egg – 1 PC
  
  

Preparation:

• Boil the milk, a little salt, gradually pour semolina and to cook viscous porridge.
  
  
• It is a little to cool and add mashed with sugar, yolks, beaten egg whites, vanilla and toasted in butter, walnuts. Mix everything carefully.
  
  
• Pour into a shallow wide saucepan the cream and put in the oven, preheated to a temperature of 150C until it foams. As the formation of the foams to remove them and place them on a dish.
  
  
• In a greased pan put a large part of the cereal. Then put a layer of chopped apricots, pitted, then a layer of foam, then alternate the layers, depending on the number of shot foams, the last layer is a mess.
  
  
• Put porridge in the oven and bake until Golden brown at 180C. The finished dish sprinkle with walnuts.
  
  

For porridge, you can cook the sauce: apricots, wipe, mix with sugar, add water and cook until thick. When serving the sauce cold, you can add hazelnut liqueur or decorate the dish with the berries.

Simenukha

In fact, it is common buckwheat with onions, egg and mushrooms. However, this mess has a special taste, because its goal is not just in the pan and baked in the oven. In addition, it can be seasoned with spices, fragrant oil or a small amount of cream – it turns out incredibly delicious.

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Ingredients:

• Buckwheat – 300 g
  
  
• Egg – 3-4 pieces
  
  
• Onion – 1 piece
  
  
• Mushrooms – 100 g (or more, to taste)
  
  
• Oil – to taste
  
  
• Salt, spices – to taste
  
  

Preparation:

• In a pot put the buckwheat and pour it with water at the rate of 1:2 and put in the oven to prepare. Cooking time depends on the oven so that periodically it is necessary to check and if necessary top up with water.
  
  
• While preparing buckwheat, chop onion rings, fry until Golden brown, then to it add cleaned and chopped mushrooms. Separately boil eggs.
  
  

When the quinoa is cooked, fill it with onions, mushrooms and chopped eggs, mix well, pour oil and send in the oven to languish for another 5-7 minutes. Then remove, sprinkle with fresh herbs and immediately serve.

 

Gorokhovich

Superparty option for the hungry winter days. The ingredients are exactly three things, preparing elementary, thus there is a fairly rich dish that can be used as a side dish or the Foundation.

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Ingredients:

• Peas – 2 cups
  
  
• Onions – 4 PCs
  
  
• Vegetable oil – 1/2 Cup
  
  

Preparation:

• Peas to sort and soak in warm water for 8-10 hours.
  
  
• Then drain the water, pour fresh so that it barely covered it and put it on a slow fire to cook until the moment he'll fall apart and become soft.
  
  
• Finely chop onion, fry in butter and stir in the peas ready.
  
  

Mix everything, add salt and bring to the table.

 

Koleva

In the Orthodox tradition dish for a memorial table. In fact – porridge cooked from whole grains of wheat with honey, raisins, nuts and other fillings. These symbolize the future General resurrection of the dead; honey or sugar — the future bliss of eternal life. Today it is served on Christmas Eve.

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Ingredients:

• Barley grits – 2 tbsp.
  
  
• Water – 3 l
  
  
• Milk – 1 tbsp
  
  
• Honey 6 -7 tbsp of honey
  
  
• Jam – 2-5 tbsp
  
  
• Mac – 1 tbsp.
  
  

Preparation:

• Washed Accu boil over moderate heat, removing the foam. Once grain becomes slimy, drain the water, porridge to shift into another bowl, add milk and cook, stirring, until tender.
  
  
• Separately grind soaked poppy seeds, mix it with honey and barley porridge to warm over low heat 5-7 minutes, stirring constantly. Turn off the fire, the pan cover tightly with a lid and leave for 10-15 minutes.
  
  
• When serving, pour Koleva jam.
  
  

According to the custom Koleva eat from a large common crockery – ceramic bowl or makitry.

 

Krupenik

This casserole is traditionally made from buckwheat with cottage cheese. However, as the Foundation can act and millet, and rice, and what you like best. Experiment!

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Ingredients:

• Buckwheat – 300 g
  
  
• Milk – 1 liter
  
  
• Cottage cheese – 300 g
  
  
• Sour cream – 100 g
  
  
• Egg chicken – 2 pieces
  
  
• Salt to taste
  
  
• Sugar 1 tablespoon
  
  
• Fresh herbs – to taste
  
  
• Onion – 1 piece
  
  
• Garlic – 3 cloves
  
  

Preparation:

• Milk to boil, throw the grits in milk and cook, stirring, until tender. Add salt, sugar to taste. I usually in the evening I cook the buckwheat until soft, cover with a blanket until morning porridge comes. Porridge to cool.
  
  
• Fry the onion with butter until transparent. Crush the garlic. Cottage cheese mixed with half sour cream, with buckwheat, add the greens, onion, garlic, egg, knead.
  
  
• Form grease with oil, sprinkle with breadcrumbs, pour over the remaining cream and put in the preheated oven for an hour, until brown. published 
  
  

 

Author: Ekaterina Kuzmina

P. S. And remember, only by changing their consumption — together we change the world! ©

Source: pics.ru/retsepty-russkoj-kuhni