The traditional Russian dish called Guryev porridge is undeservedly forgotten in our time. But this is a wonderful option for a hearty and healthy breakfast, which is definitely worth preparing!

What is Guryev porridge - description of the dish

Do not know what Guryev porridge is? There is no secret here.

This is just semolina, boiled in milk with the addition of nuts, dried fruits and creamy creams.

The history of this dish begins in the 19th century, and the porridge got its name in honor of Count Dmitry Guryev. Interestingly, such a decoy was the most favorite in the menu of Alexander III.

Classic recipe

The classic recipe exists in two versions. The first is old, invented more than 100 years ago, and the second is modern. We will return to the first, but for now we will consider a simpler way of cooking.

Required Products:

  • 50 grams of walnuts;
  • 20 grams of raisins;
  • 100 grams of semolina;
  • four tablespoons of sugar;
  • 1.3 liters of milk.

Cooking process:

  1. We clean the nuts, and pour raisins with water for 10 minutes, so that it becomes softer.
  2. Place the nuts on a baking sheet, sprinkle with sugar and dry for three minutes at 200 degrees.
  3. Pour milk into a container that is suitable for the oven. We put it in the oven, turning on the heating 180 degrees, and wait until the foam forms. Remove it and transfer to another plate. We do this several times until we get six foams.
  4. Bring the remaining milk to a boil, pour semolina into it, two tablespoons of sugar and cook until the porridge “reaches”.
  5. Mix it with nuts and raisins, and transfer part of this mass to another container, alternating layers with foam. We remove the dish for another 10 minutes in the oven, warming it to 200 degrees.

How to cook in a slow cooker

Porridge in a slow cooker cooks much faster and turns out to be something very similar to the original dish made in a Russian oven.

Required Products:

  • 50 grams of any nuts;
  • two tablespoons of butter;
  • 120 grams of sugar;
  • half a glass of jam;
  • liter of milk;
  • half a cup of semolina.

Cooking process:

  1. Pour milk into the multicooker bowl and turn on the “Extinguishing” mode for an hour.
  2. After 20 minutes, open the lid, remove the foam from the milk and fill in the semolina, not forgetting to stir the croup well to avoid lumps.
  3. After another 20 minutes, transfer the semolina to another container and season with oil.
  4. We rinse the bowl, put porridge into it, put nuts and jam on top, and then cook for another 20 minutes in the “Baking” mode.

Guriev-style buckwheat porridge

Required Products:

  • 600 grams of buckwheat;
  • spices and oil to taste;
  • one carrot;
  • 150 grams of mushrooms.

Cooking process:

  1. Cut the mushrooms into slices and fry them in a pan until all the moisture has evaporated.
  2. Peel the carrots, grate and also bring to softness in the pan.
  3. Buckwheat is placed in a pot or pan and cook almost until done, not forgetting to season with spices and butter.
  4. We take a form or a container that can be heated, and lay in buckwheat, mushrooms, carrots and buckwheat again in layers. It is best to make several such thin layers.
  5. We remove the dish in the oven warmed up to 180 degrees and hold until the porridge becomes crumbly.

Vintage cooking recipe

If you want to try a real Old Russian dish, then use this recipe.

Of course, there is no single option, because porridge was prepared differently in different parts of the country. But this method is as close as possible to the most popular original.

Required Products:

  • 1.2 liters of very fat milk, preferably homemade;
  • one small pear and an apple;
  • a glass of honey;
  • half a glass of semolina;
  • 70 grams of any berries;
  • a spoonful of sugar;
  • a glass of any nuts.

Cooking process:

  1. Prepare a suitable pot. Well, if it will be with a thick bottom. Pour milk into it, put on a very slow fire and warm for 60 - 90 minutes. During this process, foam will form on the surface, it must be carefully removed and transferred to a separate plate.
  2. When enough foam has collected, pour the semolina into the remaining milk, but carefully and not quickly. Stir the contents immediately so that no lumps form.
  3. While porridge is cooked, mix half of the specified amount of honey with nuts and boil for a couple of minutes.
  4. Peel the fruit and remove the hard middle and seeds. Cut the flesh into small pieces, combine them with the second half of honey and also cook for several minutes.
  5. In a pan (always with high sides), first use a spoon to place part of the collected milk froth, then part semolina, again froth, half of nuts and fruits in honey, semolina, froth again and, finally, finish the formation of the dish with the remaining fruits and nuts.
  6. Sprinkle what happened with a small amount of sugar and put in the oven preheated to 180 degrees. Keep the dish there until a beautiful golden crust appears on top.
  7. Serve hot porridge, garnished with fresh berries.

How to diversify the cooking

Since there are no restrictions on the preparation of this porridge, and there are many different variations, you can improve the taste with a wide variety of products.

  • It is not always necessary to use milk, it is quite suitable to replace with cream, but fatty.
  • Be sure to put nuts, and it is believed that they should be at least two kinds (for example, walnuts and almonds).
  • Honey, jam, marmalade, jam. And it’s not at all necessary to put just one thing, because such sweet additives completely replace sugar. In one dish, you can put two options for jam, liquid and thick honey, and even nuts.
  • Do not forget about dried fruits: figs, raisins, dried apricots, various candied fruits - all this will make the taste of the dish brighter and more saturated.
  • You can also fry the nuts a little in sugar syrup, and replace the jam with fresh berries.
  • Unusual porridge will turn out if you add spices to it (cardamom, cinnamon, orange zest). You can pour a little strong alcohol, such as rum, into the finished dish.
  • Another option is to sprinkle porridge with sugar before baking in the oven. Then a caramel-like layer forms on top.

Guryev porridge is a real dessert, but at the same time useful and unusual. It is quite possible for them to replace breakfast, but you should not use it for dinner. Calories will settle on their sides, because in such a quantity they simply have nowhere to use before bedtime.

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