Kashi are different. Buckwheat and rice, on water and milk, lean and with meat. Sometimes porridge is delicious and undercooked, “empty” and satisfying. One word - different dishes.
Its composition is viscous, liquid andcrumbly. Crumbly are obtained from rice, buckwheat, millet, pearl barley and some other cereals. Liquid porridge - from semolina, rice, millet, oatmeal. Viscous can be obtained from rice, pearl barley and barley grits, semolina. In a properly cooked dish, the grits are well cooked, but the plate does not spread and keeps its shape.
Porridge is cooked in water or milk, in broth (vegetable or meat). Dressed with butter or vegetable oil, onions, bacon, fruits and vegetables.
Kinds of porridges are even more diverse:buckwheat, millet, rice, oatmeal, millet, barley, semolina, pea, corn, bearberry, lentil, “dubinushka”, Guryev, Suvorov, monastic. How many cereals, so many dishes. And not only from them it is possible to cook porridge. Often used to prepare vegetables. For example, very tasty pumpkin porridge. And besides this, there are less known sorghum, rye, quinoa, teff, amaranth and spelled. In the course and mixed versions - Suvorov, Guryev, "Dubinushka", monastic.
And if quinoa, amaranth and African tef are quite exotic exotic strangers, then our ancestors actively prepared and made lots of spelled and erysipelas.
В Украине это блюдо готовили регулярно и со proficiency It is enough to read about a dozen Ukrainian folk tales - and in half of them the heroes prepare porridge. Already 5 thousand years ago, during the Tripoli culture, people in this area knew millet, barley and wheat. The benefit of porridge from the Slavs was successfully complemented by traditions.
The most famous Ukrainian porridge - kutya - was prepared for Christmas.
Some researchers lead the age of thisritual dishes since the Neolithic times. Previously, wheat and barley were used for kuti, now rice is more often used. According to tradition, this dish is prepared three times: on the Holy evening, before the Old New Year and on the day before the Water Baptism.
Kutya was not only among the Ukrainians: this dish and similar rituals associated with it are available to other nations, including Belarusians, Russians, Poles, etc.
It is difficult to clearly separate some Slavs from others,if we are talking about the 12-13 century. Olga Fomina, in her book “The Traditions of the Russian Meal”, writes that porridge was one of the most famous national dishes, second place after it. Used this dish not only as nourishing and affordable food, but also for ritual purposes.
Cooked various kinds of cereals.Kashu was eaten during the wedding, at the commemoration, on the christening, before the battles and after them. For each case, the recipe was different — for Christmas alone, for the day of Agrafena the Bathing vessel — another.
The custom to cook for christening "Babin's porridge" is also present among modern Belarusians. After all, this dish is delicious and, perhaps, because it has survived to the present day.
Есть несколько основных способов приготовить dish and many variations on the theme. The main methods: porridge on water, milk, a combination of the first and second. Side dishes from cereals and components for salad are often cooked on water, and separate meals, especially for children, are made with milk.
One of the cooking options is to cook porridge in vegetable broth. Vegetables, fruits, salt, sugar, greens, various oils and spices, nuts and dried fruits can be used as additives to it.
To get a tasty dish, you need to payattention to the quality of cereals and water, and the dishes and the stove. There are no trifles in this matter, every moment of cooking changes the taste in one direction or another.
Cereal cereal should be free of debris and husk. Whole grain cereals are very useful, for example, unpolished rice, barley, barley. Everything, except for "Hercules" and semolina, should be washed before cooking.
Porridge on the water gets tastier if you cook iton "soft" or boiled liquid. Salt, sugar, spices and other ingredients improve and change the taste of the dish for the better. The main thing - to add them on time and in the right quantity.
The cooking algorithm is common for most cereals:
This dish is great for breakfast, dinner andfor baby food. Milk porridge is cooked in almost the same way as on water, but instead of water, milk product is poured into the pan. Rice, buckwheat, millet in milk can be boiled softly, so first it is worth boiling them to half-ready in water, and then bring them to “condition” with milk.
General rules for cooking with milk:
Very tasty dishes are obtained in the vegetable andmeat broth. The principle here is the same as with porridge on plain water. But the most nutritious, rich in proteins, vitamins and micro-and macro elements are porridges of several cereals. For example, porridge "Suvorov".
As the legend says, this story happened in90s of the XVIII century. During the military campaign, the famous commander was told that there were very few products left - a little barley, millet and peas.
It was impossible to cook the soldiers for food - not one, notthe other, the third was not in sufficient quantities. Suvorov was not taken aback - he ordered to mix all three products and cook from a mixture of cereals. The health benefits of porridge for soldiers were unquestionable, so they often began to cook such a dish in the army. In addition, the price of cereals is low, which also contributes to the successful inclusion of food in the diet of military personnel.
About Suvorov porridge know today.Housewives often indulge her household. The recipe for Suvorov porridge exists in several versions. The list of ingredients is similar. Almost all recipes have carrots, onions, and, of course, cereals. Use any - ranging from barley, millet and peas, to barley, rice and buckwheat, or peas and millet.
How to cook porridge in Suvorov?It necessarily includes onions, carrots and a few equally large cereals. Vegetables are stewed in a separate pan, porridge is cooked separately. At the end all the ingredients are mixed and served on the table.
This is a very interesting dish.It is made from semolina, creamy cream, nuts, dried fruit. It is believed that he was invented by the chef Georgy Yurisovsky, a retired major in the Orenburg Dragoon Regiment. It received its name by the name of Count Dmitry Guriev, who for some time was visiting with the major. Another version claims that Count Guryev himself invented the porridge.
Guryev is considered a traditional dish inRussian cuisine, although it appeared only at the beginning of the XIX century, while other types of porridge are known for several centuries. Kaymak is used in the recipe of the dish - it is layered in a wide saucepan, alternating with semolina, cooked and ground with nuts. After the dish “comes” in the oven and on completion is decorated with jam or fruit.
This porridge has its own secrets and nuances of cooking. It is believed that she was a favorite dish of Alexander III. And the legend says that he ate it just before the train crash in 1888.
How to cook guryev porridge?One of the recipes advises to do this: cook a good viscous semolina. Cool, beat the whites, grind the yolks with sugar, fry the walnuts in butter and mix it all with semolina. Take a griddle with thick walls, pour the cream and put on the fire. Spread skins in a saucepan or a suitable griddle - a layer of foam, a layer of semolina, a layer of foam. The top should be a layer of porridge.
Layered porridge-dessert should be baked in the oven at 180 ° C until golden brown appears. Can be served both hot and chilled.
Jam, chopped nuts, fruits or dried fruits are suitable for decoration, and dairy and coffee cocktails, sweet liqueurs as a drink.
Another very tasty and interesting kind of porridge - "Dubinushka". It, like the Guryev one, consists of layers, only here there are much more of them.
In different recipes porridge recipes with photos offera different set of products. However, in general, the dish is prepared as follows: the bottom of thick dishes with high walls (so that it can be put in the oven) is oiled and sprinkled with breadcrumbs, on them is laid grated beetroot.
The second layer is washed millet, then grated carrots, then - rice. On top of the rice is fresh Bulgarian pepper, tomatoes are put on it.
After go cucumbers (fresh) and fresh chopped greens. The sixth layer is buckwheat. Onions are put on it, and on barley barley - onions. Top of the ninth layer is grated pumpkin.
Laminated billet is poured with hot water and cooked on the fire for about 20 minutes, after which it is placed in a preheated oven at a low temperature.
When the liquid has evaporated, the pan can betopple into the dish and get a cute multi-layered "pie". Instead of cucumbers and peppers, you can take meat. Then it will turn out not lean, but very nourishing and tasty porridge with meat, which is not ashamed to include in the restaurant menu.
This is another remarkable dish that has come,If you believe the name of the monks. Russian Orthodox monasteries were with different statutes and attitudes towards permitted and forbidden food. But there were no bad cooks in them. There are different types of this porridge. Recipes from the photo convince us that it is prepared with cereals and vegetables. Cooked correctly and competently, this porridge is a tasty and satisfying and inexpensive dish.
It is usually cooked from four kinds of cereals,for example, buckwheat, rice, barley and millet. Often vegetables and spices are added - onions, carrots, black and red peppers, mushrooms. Porridge is perfect for fasting and diet, and if you add mushrooms, it will become a complete source of proteins, carbohydrates and fats.
Pumpkin - not a grain, but porridge from itIt turns out notable, fragrant and useful. This vegetable has vitamin T (B11, carnitine, L-carnitine), which affects the physiological processes in the body. Pumpkin is cooked in different ways. It is baked, boiled, mixed with cereals. One of the cooking options is pumpkin porridge on milk with the addition of cinnamon, salt and sugar.
To do this, the vegetable must be cut into pieces.Milk to heat. When it boils, add pumpkin pieces, salt and sugar to taste and a little, at the tip of a spoon, cinnamon powder. Boil the porridge to a small fire, stirring until the pumpkin is dissolved. The result is a fairly liquid, but very tasty and healthy dish.
Each type of porridge is useful and necessary for health.Fiber, proteins, slow carbohydrates (on a counterweight to fast in pastries and sugar), macro- and micronutrients - and all this is affordable. It remains only to learn how to cook porridge.
