The well-forgotten old sometimes turns out to be more interesting than the acquired new. AND a shining example This is the Russian cuisine dish Guryevskaya porridge, the recipes of which I want to introduce today. But before I tell you how to prepare wonderful porridge according to classic and modern recipes, I want to introduce you to the history of the famous dessert, I think it’s incredibly interesting.
The history of the famous porridge
As in any historical event, there are many speculations in the history of the creation of Guryev porridge. For example, this: they say that the recipe was invented by the Minister of Finance, Count Dmitry Guryev, after whom the dish was named. Personally, I don’t really believe this version. But the other one makes you want to believe.
Allegedly, the count once visited the estate of an acquaintance, retired military man Yurisovsky. During lunch, porridge was served for dessert, after tasting which the count was delighted and asked to call the serf cook Zakhar Kuzmin. He kissed him and then bought him and all the household members.
Whoever the Count treated to porridge, no one remained indifferent, and soon the dish began to be called “Gurievskaya porridge” after the name of its hospitable owner, and recipes were passed on through acquaintances. Gradually, other noble houses learned to cook the masterpiece. Over time, the recipe appeared in cookbooks. Outside Russia, Guryev's dessert became famous in 1814, when it was introduced in Paris as a national dish.
Well, I won’t torture you anymore, I’ll tell you how they prepared a masterpiece of culinary art. First, I will introduce you to a classic, ancient recipe (you can read about the correct one by following the link).
Guryev porridge - a classic old recipe from the 19th century
A classic recipe from a cookbook of the time, and you can try making the dessert.
You will need:
- Semolina - half a glass.
- Baked milk, fat content 5-6% - 1.2 liters.
- Honey - 1 glass.
- Nuts: hazelnuts, walnuts, almonds, pine - 1 cup.
- Pear and apple - 60 g each.
- Raspberries, blackberries - 70 gr.
- Lingonberry - 30 gr.
- Sugar - 1 teaspoon.
Vanillin - 1 teaspoon.
How to cook Guryev porridge according to the classic recipe:
- Pour the milk into a saucepan with a thick bottom, add vanillin and simmer over low heat for an hour and a half. Collect the foam formed when milk is melted with a spoon and place it on a separate saucer.
- We prepare semolina with baked milk. Add semolina into boiling milk in a thin stream, stirring constantly.
- Boil nuts in half the honey. Cut the fruit into cubes and simmer in the second half of honey.
- We take a frying pan with high sides and begin to form the dish (you can take a clay or cast iron mold). 1. Spread the first layer of foam with a spoon. 2. Layer of semolina. 3. A layer of foam. 4. Half nuts and fruits. 5. Layer of semolina. 6. A layer of foam. 7. Leftover nuts and fruits.
- Sprinkle the dish with sugar and put it in the oven. Bake at 180 degrees until a golden brown crust forms.
It’s a troublesome task, as you can see, Guryev porridge is a labor-intensive recipe, but there is an easier one. The recipe was invented in our time, modern chefs have adapted the old one to suit our realities. And it’s no worse than the classic one, believe me.
Modern step-by-step recipe for Guryev porridge
You will need:
- Semolina - 3/4 cup
- Baked milk - 1 liter
- Walnuts or almonds - 100 gr.
- Eggs - 4 pcs.
- Butter - 50 gr.
- Candied or canned fruits - 100 gr.
- Sugar, salt, vanillin to taste.
How to prepare porridge according to this recipe:
- First, let's prepare semolina porridge. When the milk boils, add vanillin, salt, sugar, and, stirring slowly, add the cereal.
- When the semolina has cooled a little, add butter, chopped nuts and candied fruits.
- Separate the yolks from the whites. First add the yolks into the mixture, then the whipped whites. Mix the mixture well.
- Place the mixture in a mold, a frying pan with high sides. Sprinkle sugar on top and place in the oven. Bake the mixture at 180 degrees until a golden crust forms.
Modern porridge is much easier to prepare, don’t you agree? But the taste is just as exquisite, and you will get no less pleasure.
According to the method of preparation, the dish is similar to English pudding, which was fashionable in Russia at the beginning of the 19th century. Porridge is our answer to England. There are only two layered masterpieces of national Russian cuisine: the heroine of today’s story and, I recently talked about it.
- Heat the nuts for porridge in a frying pan - they will be tastier.
- The dish can be served in pots.
- If you want to diversify the taste of the dish, add spices: cardamom, orange zest, rum, cinnamon.
- If you sprinkle the finished porridge with sugar, it will caramelize and you will get a beautiful caramel. Roasted nuts are great for decoration.
I think sometimes you can choose free time and prepare a delicious and unusual dish for yourself and friends, and at the same time tell the story of the famous porridge.
I suggest preparing:
Picked it up interesting video, about the history and another recipe for Guryev porridge. If you like it, cook it. With love... Galina Nekrasova.
First you need to prepare dried fruits and nuts for the porridge. Any dried fruits and nuts of your choice are suitable for this dish. These can be raisins, dried apricots, dates, figs, cranberries, prunes (preferably dried, smoked will make the taste of the dish sharper), dried bananas, candied fruits and kiwi are also suitable.
Choose your own nut mixture. I took hazelnuts, almonds and cashews. Can also be used walnuts, peanuts and pine nuts. A mixture of two or three types of nuts would be optimal.
I have light and dark raisins, one is sweet and the other is sour. I deliberately took different raisins to give the dish a multifaceted taste. It is advisable to take raisins without seeds.
So, wash the dried fruits thoroughly and pour boiling water for 20 minutes. Heat the nuts in a dry frying pan or in the oven and remove the skins so that they do not taste bitter in the dish.
Pour 500 ml of milk into a saucepan with a thick bottom, add 1 tablespoon of sugar (we will cover the porridge with the second spoon of sugar to form a golden brown crust), heat the milk to a boil.
With one hand, pour the semolina into the milk in a thin stream, and with the other, continuously stir with a whisk.
By whisking the porridge with a whisk, we will forget about the lumps and get a fluffy and light texture. I use the blender whisk on low speed. Cook and beat the porridge for about 5 minutes. During this time it will begin to thicken.
Add butter to the finished porridge (about 2 tablespoons), stir and cover with a lid for another 5 minutes so that the porridge is completely cooked.
Pour the remaining 200 ml of milk into a saucepan or frying pan, as in my case, and heat the milk until foam forms. Skim off the milk foam with a wide spatula and transfer to a plate. Bring the milk to a boil again and skim off the foam again. This needs to be done 7-8 times, or maybe more, depending on how much foam is needed for your porridge.
Place a layer of semolina porridge in a heat-resistant bowl or other container. Next, add thinly chopped figs and dried apricots, whole raisins and nuts, which should be lightly crushed.
Place milk foam on the dried fruits, and then again place a ball of semolina porridge, dried fruits and foam. Choose the number of layers yourself, focusing on the size of the form.
There is still debate about Guryev's porridge; who invented it? The authorship is attributed to both the serf cook Zakhar Kuzmin and the Russian Count Guryev, who allegedly prepared this porridge in the kitchen together with his cook. In the old days, this porridge was prepared in rich houses and treated to the most dear guests. There are also references in the literature to the fact that Guryev porridge was the most favorite dessert dish of the great emperor. Alexandra III. Today this unusual porridge is served in the most expensive Russian restaurants and each chef prepares it according to his own secret recipe.
Recipe for Guryev porridge from an old cookbook
- Take the fat one homemade milk and pour it into a wide bowl. Place the bowl in a hot oven.
- When pink milk foam begins to form on the milk, skim it off and place it on a flat plate. Cut all skimmed foam into small pieces.
- Cook thick rice or semolina porridge in milk that has already been skimmed.
- Put the freshest ones in the porridge raw eggs, a little homemade cream and a little butter. Mix the mixture.
- Now add chopped milk foam, fried and then chopped walnuts, sweet almond crumbs and various candied fruits, previously soaked in orange juice, to the porridge. alcohol tincture. Stir the porridge again.
- Lubricate butter deep saucepan and put all the porridge into it. Sprinkle the dish with sugar and very finely chopped candied fruits.
- Bake the porridge in the oven for half an hour until the sugar begins to caramelize.
This recipe from an old book does not contain exact instructions on the amount of products required. It can only be recommended to very experienced housewives who have an idea of how much milk and cereal is needed for thick porridge and how many other goodies need to be put in it to make the porridge tasty.
Recipe for Guryev porridge in the old style
You will need:
- Cream 25% fat – 300 ml;
- Whole milk – 500 ml;
- Eggs – 1 pc.;
- Granulated sugar -100 g;
- Fresh apricots – 10-12 pcs.;
- Coarse semolina -100 g;
- High fat butter – 50 g;
- Walnuts – 0.5 cups;
- Vanillin - on the tip of the knife;
- Salt is on the tip of the knife.
- Pour the cream into a fireproof container and place in a fairly hot oven so that it begins to simmer. Carefully remove the golden foam from them and, being careful not to tear them, place them on a dish.
- Add salt to the milk and bring it to a boil. Pour all the semolina into this milk, but in small portions. When adding semolina, stir the liquid constantly so that no lumps form in the porridge. Cook the porridge for 2-3 minutes until it thickens greatly. Remove the porridge from the heat and let it cool slightly.
- While the porridge is cooling, mash the egg yolk and sugar until fluffy. Beat the egg white separately until foamy.
- Chop the nuts into medium crumbs and fry them in melted butter until they have a characteristic nutty aroma.
- Mix the cooled porridge with whipped whites and mashed yolks and add nuts and butter.
- Cut the apricots into halves
- Grease a deep saucepan with butter and place a third of the porridge on its bottom. Flatten it with a spatula. Place half the skimmed foam and half apricot slices.
- Next, add a third of the porridge, the remaining foam and the remaining apricots again.
- Place the last layer of porridge in the last layer. Sprinkle it with a handful of sugar.
- Bake the porridge in the oven until the top is golden brown. Baking temperature – 180 degrees.
- Garnish the finished porridge with candied fruits and serve hot or cold.
You can prepare a sweet sauce for the porridge and pour it over the dish:
- Grind 100 g of apricot slices in a blender and mix them with powdered sugar (100 g) and water (50 ml).
- Boil the sauce until thick, and then let it cool.
There are a huge number of recipes for Guryev porridge. The main ingredients in it are thick milk porridge and milk foam from the oven. Next, you can experiment and add any fruits and berries, nuts, candied fruits, and raisins to the dish. You can also use various favorite spices: lemon or orange zest, ground cinnamon, any other food confectionery flavoring. But don’t forget to bake the porridge in the oven at the end and decorate it elegantly before serving.
Back in the 19th century, Count D.A. Guryev, who was also known as a gourmet, was invited to dinner with officer Yurisovsky. The dessert he tasted amazed him so much with its taste that Guryev kissed the cook, Zakhar Kuzmin, who prepared this extraordinary dish. And for dessert it was served semolina, which later received the name Guryevskaya. The name of the cook was forgotten over time, but the recipe for Guryev porridge was included in almost all cookbooks and is known today far beyond the borders of Russia.
How to cook Guryev porridge?
Traditionally, Guryev porridge is prepared from semolina with the obligatory addition of foam, which is skimmed off the milk or cream when heated. Then the foams, alternately with semolina porridge and nuts, are laid out in layers in a baking dish or stewpan and baked in the oven. The top of the porridge is decorated with candied fruits, nuts and poured over with jam. Before adding nuts to Guryev porridge, they must be cleared of films so that the dish does not acquire a gray color and spoil the entire aesthetics of the dish.
Guryev porridge - an old recipe
If the famous semolina porridge is prepared all over the world today, let’s try it. How to cook Guryev porridge? Real porridge that was served to Count Guryev himself? We stock up on milk and semolina and start cooking.
Ingredients:
- semolina– 0.75 cups;
- milk – 1.25 l;
- walnuts – 100 g;
- sugar – 4 tbsp. spoons;
- raisins – 1 handful;
- vanilla sugar – 1 teaspoon;
- candied fruits – 1 handful;
- fresh berries – 1 handful;
- mint - for decoration.
Preparation
Heat the oven to 180 degrees. Scald the nuts with boiling water and remove the skins, then chop them and place them on a baking sheet lined with parchment, sprinkle 1 tablespoon of sugar on top and place in the oven for 3-4 minutes.
Wash the raisins, pour boiling water and leave for 20 minutes. Then we put it in a colander and dry it. Cut the candied fruits into small pieces. In a saucepan, bring 500 ml of milk to a boil, add 2 tablespoons of sugar and vanilla sugar. Stirring constantly, add semolina and cook thick porridge. Remove the porridge from the heat, add the raisins and stir.
Pour the remaining milk into the baking dish, put it in the oven and skim off any foam that forms. Let's get down to the most important thing: grease the mold with oil, put a layer of porridge, some candied fruits and nuts in it, lay the foam on top so that they form a single layer and repeat the layers 3-4 times. The last layer should be porridge. Sprinkle the remaining sugar on top. Cooking Guryev porridge will take about 10 minutes in the oven (until golden brown appears). Ready Guryev semolina porridge is decorated fresh berries, nuts and mint leaves.
As you and I already know, traditionally, Guryev porridge is prepared from semolina, but there is also a recipe from buckwheat, which we will tell you about.
Ingredients:
Preparation
First, cook the buckwheat. To do this, brew it in a pot with mushroom broth (boiling), add salt and oil. When the porridge is almost ready, remove it from the pot, and thoroughly wash the pot and wipe it dry. Then we put a layer of porridge, frying grated carrots and mushrooms, a layer of brains into the pot, and repeat this several times. The last layer should be the brains. Close the pot and put it in the oven. Cooking buckwheat porridge in Guryev style until the buckwheat becomes crumbly. Ready dish, optionally, decorate with greenery.
And lovers of all kinds of cereals will certainly not ignore the recipes and.
Guryevskaya porridge is one of the delicious dishes traditional Russian cuisine. The basis of its preparation is ordinary semolina, but it must be boiled in milk (and with foam) and add nuts to it (it tastes best with hazel or almonds, but ordinary walnuts are also suitable, and modern cooks even add peanuts) and jam ( or dried fruits - dried apricots, raisins and others).
This is not only a delicacy that can be used to surprise guests at a meal (previously, Guryev porridge was rarely used as everyday food), but also a very healthy and satisfying dish.
The history of the origin of Guryev porridge.
The porridge with early XIX centuries, although there is an opinion that it was prepared before. The name of the porridge comes from the surname of the then Minister of Finance (and, accordingly, one of most influential people V Russian Empire) Count Dmitry Aleksandrovich Guryev (1751 - 1825), but the inventor of the dish was the serf cook Zakhar Kuzmin, whom the count bought from his former owner, Major Georgy Yurisovsky (and it is believed that Kuzmin came up with the porridge recipe when he worked for Yurisovsky).
As a result, the porridge became popular among the Russian nobility and even in the imperial family (it is known that Alexander the Third was very fond of it). It is worth noting that if aristocrats served this porridge at ceremonial dinners, then in royal family, apparently, it was still included in the daily diet, since historians report that on the day of the train crash (1888), the waiter had to add cream to it at the request of the Tsar.
Interestingly, semolina porridge with nuts and fruits gradually gained popularity not only in Russia, but also abroad. The first tasting of this delicacy in France took place in 1814, that is, when the Russian army not only expelled French troops from their native country, but also took Paris.
How they cooked porridge in Rus'
Everyone knows the recipe for regular semolina porridge. In Rus', it was cooked in ovens and mixed with nuts (they had to be crushed and slightly calcined beforehand). At the same time, it was necessary to heat the cream (less often milk) so that foam forms (in our time a frying pan is used for this, but previously the cream was placed in the oven in ordinary cast iron or clay pots). The use of kaymak, a special thick cream, was also allowed. Then you should add milk/cream with foam or kaymak to the porridge and cook in the oven over low heat. The finished dish was decorated with dried fruits and sometimes with jam.
Modern possibilities, of course, involve the use of ordinary cauldrons and pans instead of pots and an oven instead of a stove. By the way, nowadays cream is heated in a frying pan, and the semolina itself is cooked in a saucepan. Deviations from classic recipe(some cooks add eggs to the dish). Today's housewives also add regular and/or vanilla sugar to the porridge, but in the old days they limited themselves to a small amount of regular sugar.
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