Ukrainian grandmother shared an old recipe for grouting on milk, served with a piece of butter

Grinding is an ancient dish that was often prepared in Ukrainian and Belarusian villages and villages. It's unusual. flour-porridge. Nowadays, few people have heard of such an interesting food. And in the cities it is not prepared, perhaps, no one. But you need to know and honor your history. So today's edition. "Site" I decided to share with you the recipe of the dish straight from the village of Voskresyntsy, in the West of Ukraine.



In the classic recipe, which you will find on the link, Grandma Maria prepares a large portion of grout for the whole family. We propose to reduce the number of ingredients to cook such a dish can be sampled.

The ingredients

• 1 egg
• 1.5 tables of water
• 200g wheat flour
• 1.5 tbsp milk
• 20g butter
• 1 pinch of salt

Preparation

1. Porridge from flour is prepared very simply. First of all, mix the milk with water. Next, sift into a deep bowl of flour, add salt and an egg to it. The egg can be slightly beaten, but this is not necessary. Stir the mass with a fork to form small lumps of flour. If you see that there is a lot of flour, you can add a little water to make all the flour turn into lumps.
   
   
   
   In the original recipe, this is done with hands in a special wooden trough. From this came the name of the dish, since lumps of flour at this stage need to be rubbed together. To remove excess flour, lumps can be thrown on a sieve.
   
   
2. Put the milk and water on the fire and bring it to a boil. Then gradually add grated flour to the liquid, constantly stirring the milk.
   
   
   
   
3. The milk must boil again. While the porridge of flour is cooked, constantly stir it so that the breasts do not stick to the bottom of the pottery. Since the lumps are small, they cook very quickly. It is also not necessary to digest porridge, otherwise it will turn into a solid mass. And this is all about flour breasts floating in milk.
4. Add butter to the finished porridge so that the dish is even more tender in taste. A little sugar can also be added if desired. Done!
   
   
   
   

In this recipe, the amount of milk and water is the same. But I advise you to take a little less water and add it along the way, if you see that the porridge is too thick. In the original recipe for 1.5 liters of real cow's milk was added about 0.5 liters of water. And this was done only because the homemade milk itself is very fatty.

In addition, during the collective farms, flour porridge was not always prepared with milk. Rather, the proportions were different, as milk had to be given to the state. So the water in this dish was much more than delicious milk. Today, grout is called the ancestor of ordinary pasta with milk. I think you probably ate a dish like that when you were a kid, sprinkling milk pasta with sugar. Fingers are good!



And although you can buy pasta in any store today, there is something special about this dish. As if, preparing it, you will immediately find yourself in your native village next to your beloved grandmother. Is there anything better than this feeling of nostalgia?

If you decide to cook a Ukrainian grout according to this recipe, be sure to share your impressions in the comments. And if you are from Belarus, tell me, did you cook this porridge in your region?