Russian delicacy or semolina dessert. The history of the origin of this porridge, as well as the recipe options, can be found completely different. In this article we tried to collect 6 of the most delicious and original recipes.
Classic Guryev style porridge recipe
According to one version, Count Dmitry Guryev invented cooking porridge in this way in the 19th century after the victory over Napoleon. Even Alexander III loved this dish. Try the classic version of Guryev-style porridge.
- Semolina 100 (grams)
- Cow's milk ½ (liters)
- Granulated sugar 25 (grams)
- Salt 2 pinches
- Vanillin ½ (teaspoons)
- Chicken egg 1 (things)
- Fruit cocktail taste
- Almond petals For decoration
- Butter 30 (grams)
- Walnut 50 (grams)
- Raisin 50 (grams)
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Classic Guryev porridge is very easy to cook. Peel the walnuts, place in a bowl and cover with water for 3 minutes. Then peel the walnut kernels. Pour boiling water over the raisins for 5-10 minutes, then rinse. -
Dry the walnuts and chop them with a knife. Then sprinkle the nut crumbs onto a baking sheet, add a few tablespoons of sugar and bake in the oven at 200 degrees for 3 minutes. -
Pour 1 liter of milk into a heat-resistant container and place it in the oven, preheated to 180 degrees.When foam appears on the surface of the milk, remove it, transfer it to a separate container and return the milk to the oven. Do this 6 times. -
Prepare semolina. Pour the remaining milk into the pan, put on the fire and bring to a boil. Add semolina and 2 tablespoons of sugar to the milk, stir and cook until tender. -
Sprinkle some nuts, pour most of them into the semolina porridge, add the raisins there, and mix. -
Take a heat-resistant container of suitable size. Place semolina and milk foam in layers, sprinkle the top layer with sugar. Place the pan in the oven, preheated to 200 degrees, for 10 minutes. -
Sprinkle the finished Guryev porridge with nuts and garnish with fresh berries.
Bon appetit!
How to cook Guryev porridge in a slow cooker?
The classic version of Guryev porridge is baked in the oven. However, modern technology such as a multicooker is also suitable for preparing this original dish. In addition, this method allows you to make the porridge even more useful.
Cooking time: 110 min.
Cooking time: 30 min.
Servings: 4.
Ingredients:
- Semolina – 80 gr.
- Milk – 300 ml.
- Peanuts – 40 gr.
- Butter – 50 gr.
- Bananas – 2 pcs.
- Kiwi – 2 pcs.
- Raisins – 15 pcs.
- Dried apricots – 4 pcs.
- Figs – 4 pcs.
- Dates – 8 pcs.
- Salt - to taste.
- Sugar – 50 gr.
Cooking process:
1. Wash dried fruits. Cut dates, dried apricots and figs into strips. Peel the kiwi and banana and cut into cubes.
2. Pour 2/3 of the milk into the multicooker bowl and activate the “Cooking” mode.
3. Add salt, sugar and butter to the milk, it should melt.
4. Then gradually add semolina, stirring the contents of the bowl constantly. When the porridge boils, turn off the multicooker.70
5.Separately, boil the remaining milk in the multicooker bowl and skim off the foam.
6. Place a little semolina in a dry multicooker bowl, then make a layer of fruits, nuts and dried fruits, sprinkle them with sugar.
7. Next, add milk froth. Then layer the remaining semolina, fruits, nuts and dried fruits.
8. Activate the “Baking” mode for 1 hour 20 minutes, close the lid and wait for the sound signal. Guryev style porridge can be served hot or chilled.
Bon appetit!
Guryev porridge with baked milk
If not everyone likes semolina porridge, then if you prepare it in Guryev’s style, there will definitely be no end to those who want to get more. This interesting way of preparing semolina porridge belongs to Russian cuisine; it was also served for breakfast at the royal court.
Cooking time: 45 min.
Cooking time: 25 min.
Servings: 3.
Ingredients:
- Semolina – 0.5 tbsp.
- Baked milk – 2 tbsp.
- Sugar – 3 tbsp.
- Vanilla sugar – 0.5 packets.
- Brown sugar – 3 tbsp.
- Butter – 2 tbsp.
- Chicken eggs 2 pcs.
- Strawberries - for serving.
- Salt – 1 pinch.
- Almond flakes – 50-100 gr.
Cooking process:
1. Pour baked milk into the pan, bring it to a boil, stirring continuously, add semolina, salt and sugar. Cook the porridge until done.
2. Remove the pan from the heat, add butter to the porridge, stir and leave covered for 10 minutes. Separate the yolks from the whites. Add the yolks and almond petals to the porridge and stir.
3. Beat the whites until thick foam and carefully fold into the porridge.
4. Grease the pots with butter, spread semolina porridge over them, sprinkle almond petals, vanilla and brown sugar on top. Bake the porridge in the oven at 180 degrees for 15-20 minutes.
5.Garnish the finished dish with fresh strawberries and serve.
Bon appetit!
Guryev porridge with nuts and dried fruits
Have you ever tried semolina porridge dessert? It is not surprising that this dessert belongs to Russian cuisine. We will tell you how to cook Guryev porridge with nuts and dried fruits.
Cooking time: 60 min.
Cooking time: 25 min.
Servings: 2.
Ingredients:
- Milk – 1.5 tbsp.
- Sugar – 2 tbsp.
- Dried apricots - to taste.
- Semolina – 0.5 tbsp.
- Nuts – 50 gr.
- Cream – 2 tbsp.
- Butter – 20 gr.
- Raisins - to taste.
- Salt - to taste.
- Rum essence - to taste.
Cooking process:
1. Pour milk into a saucepan, place over medium heat, add a little rum essence.
2. Add sugar and salt to taste into milk.
3. When the milk boils, add semolina in parts and actively mix the ingredients. Reduce heat and cook the porridge until cooked.
4. The porridge should be thick, but without lumps.
5. Fry the peanuts in a frying pan until golden brown. Peel the kernels from the husks.
6. Pour the cream into a separate container. Place the container in the oven, preheated to 150-160 degrees.
7. From time to time, remove the foam from the surface of the cream and transfer it to another container.
8. Wash dried fruits well and dry. Add some nuts and raisins to the prepared semolina porridge.
9. Finely chop the dried apricots.
10. Grease a baking dish with butter.
11. Place ¼ of the porridge on the bottom of the pan.
12. Then spread some creamy foam.
13. Next, make a layer of dried apricots. And continue adding ingredients, alternating layers.
14. The last layer should be creamy foam. Sprinkle the dough with sugar and nuts. Bake the dish in the oven at 200 degrees for 30 minutes.
15.Serve tender and tasty Guryev porridge as a dessert for tea.
Bon appetit!
Delicious Guryev porridge with foam
Tasty, beautiful, moderately rosy, with a pleasant creamy taste - that’s all about Guryev porridge. It is prepared on the basis of semolina porridge; according to your taste, you can add various nuts, candied fruits or fresh fruits to it.
Cooking time: 90 min.
Cooking time: 40 min.
Servings: 2.
Ingredients:
- Semolina – 3 tbsp.
- Heavy cream – 750 ml.
- Almonds – 50 gr.
- Walnuts – 30 gr.
- Sugar – 1 tbsp.
- Berry jam – 2 tbsp.
- Ground cardamom – 1 pinch.
- Ground cinnamon – 1 pinch.
- Lemon zest – 1 pinch.
- Butter – 1 tbsp.
Cooking process:
1. Soak almonds in boiling water for 2-3 minutes, peel and dry.
2. Roast the nuts and grind them in a mortar.
3. Pour the cream into a wide heat-resistant form and place in the oven, preheated to 180 degrees. From time to time, remove any foam that forms from the surface.
4. It is best to choose thicker cream 33-35%.
5. Using the remaining cream, cook thick semolina porridge.
6. Pour a couple of tablespoons of crushed nuts into the finished porridge, add butter, sugar and spices, stir.
7. Place a layer of semolina porridge on the bottom of a heat-resistant form, greased with oil, cover it with foam, then add nuts. Then again make a layer of porridge, foam and nuts. Top with some homemade berry jam. Place the dough in the oven, preheated to 150 degrees, for 10 minutes.
8. Carefully remove the finished dish from the mold and serve warm.
Bon appetit!
An unusual option for preparing Guryev porridge from buckwheat
Another unusual option for preparing Guryev porridge. This time we will cook it using buckwheat.This is a grain no less valuable in its properties and dishes made from it turn out excellent.
Cooking time: 60 min.
Cooking time: 20 minutes.
Servings: 6-8.
Ingredients:
- Rice – 1 tbsp.
- Buckwheat – 1 tbsp.
- Millet – 1 tbsp.
- Water – 6 tbsp.
- Butter - to taste.
- Salt - to taste.
Cooking process:
1. Wash the cereal, remove all excess impurities and debris.
2. Pour the cereal into layers into a glass dish: buckwheat, millet and rice.
3. Then, carefully, so as not to knock down the layers, pour in water and salt.
4. Place the pan in the oven, preheated to 150-170 degrees, for 25-30 minutes. When the cereal swells and absorbs liquid, place pieces of butter on top.
5. Let the porridge brew with the oven turned off, then divide into portions and serve as a side dish.
Bon appetit!
