What kind of cereal can you cook Guryev porridge from? Guryevskaya porridge. Guryev porridge - an old recipe

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, semolina porridge was served, 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 with 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. Cook buckwheat porridge in Guryev style until the buckwheat becomes crumbly. If desired, decorate the finished dish with herbs.

And lovers of all kinds of cereals will certainly not ignore the recipes and.

Guryev porridge is one of the most delicious dishes of 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.

Porridge has been known since the beginning of the 19th century, 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 the most influential people in the 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 recipe for porridge 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 the aristocrats served this porridge at ceremonial dinners, then in the 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 at the king's request.

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 the classic recipe are also possible (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.

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. You can also use 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.

In principle, the recipe will be good for Maslenitsa. The recipe and some philosophical discussions on the topic of sweet cereals are under the cut :)...

....

I am not a fan of sweet porridges and, moreover, I am not a fan of semolina porridge). But this doesn’t mean anything - there are recipes, there are lovers and, as they say, you can’t take the words out of a song.
I cooked this porridge several times (in fact, two options are described in this post) and came to the conclusion that, purely subjectively, for me, it is too sweet. The summer version with raspberries or strawberries is much better. But in the end, I got angry at the porridge, cooked regular semolina, lightly sweetened with sugar, topped it with foam, and simply decorated it with fresh strawberries on top. So this was much more interesting. However, in this publication I present a recipe based on an old recipe from 1909. And period. “Like it, don’t like it, sleep, my beauty..” So.

There are many variants of this porridge, which alternate layers of sweet semolina porridge cooked in milk, foam skimmed from oven-simmered milk (fresh cream), nuts (hazelnuts, hazelnuts, walnuts, pine) and seasonal fruits, cut into small pieces and boiled for five minutes in syrup (as for jam), or dried fruits, most often raisins and candied fruits...
There are old recipes in which, instead of sweet semolina porridge with milk, rice, millet or buckwheat porridge, rubbed through a sieve, is used. The recipe below is based on a recipe from 1909.
The recipe is for four pots of approximately 250 ml:
Peeled walnuts - 300-350 g
Milk for porridge (highest fat content) - 3 cups (750 ml)
Milk (or fresh cream) for foams - 1-1.5 l
Semolina (fine) - 75 g
Sugar - 2-3 tbsp. spoons for semolina porridge + 100 g for nuts in caramel + 50 g for syrup with fruit + 2 tbsp. spoons for sprinkling. ONLY ABOUT 300g.
Raisins (preferably seedless) - 100-150 g
(FOR SUMMER OPTION YOU CAN USE raspberries or strawberries - 1.5 cups or apples and pears, peeled and cut into small cubes - 1.5 cups)
Butter - 50 g for semolina porridge and 30-40 g for greasing pots
Juice of 1/2 lemon
Olive oil - 1-2 tbsp. spoons

Preheat the nuts in a frying pan in the oven at 160-170 °C for 40 minutes, peel them, and grind them in a mortar or using a nut grater before use. Larger or smaller - depends on preference.
- Pour the milk into a wide, roomy saucepan with high sides (you can use a cast-iron frying pan or a cast-iron wok). Bring to a boil and place in an oven preheated to 150-170 °C. As foam forms on the surface of the milk, remove it using a slotted spoon (a spoon with holes) and place it on a plate. This process can take about 3 hours. The more foam, the better. The foam should not be allowed to burn; it should have a golden or beige color.
When putting the foam on a tray or plate, you should try to use a fork to form “pancakes” with a diameter similar to the pots in which the layers of Guryev porridge will be collected.
- While the foams are being prepared, you should prepare nuts in caramel and raisins (or fruits in syrup if the option is summer).
To do this, pour sugar into a small ladle or saucepan and pour the juice of half a lemon through a strainer. Bring to a boil and cook over low heat, stirring continuously, for 1-2 minutes (so that the sugar dissolves), then add the prepared nuts and remove the saucepan from the stove. Immediately transfer the nuts to a plate, into which first pour in odorless vegetable oil (for example, good olive oil) and mix.
- Raisins, berries or pieces of fruit should be dipped in syrup, as for jam, and kept at a low boil for no more than 5 minutes. Boil the syrup in such a way that all the fruit is included, that is, take 125 g of sugar for 1 glass of water. If you are using raisins, then place the raisins in the prepared hot syrup for a few minutes; there is no need to cook them.
- When there is a sufficient amount of foam (12-16 pieces), cook semolina porridge with milk in a small saucepan on the stove. To do this, bring the milk almost to a boil and add semolina in a thin stream, stirring continuously, cook for 2 minutes, then add sugar, salt on the tip of a knife and cook for another 2 minutes.
- Add 50 g of butter to the finished porridge and mix.
- Visually divide everything cooked into four parts and start laying layers in pots.
- Place a layer of semolina porridge 0.5-1 cm thick in each pot), then use a teaspoon to place a layer of foam, nuts, and fruits or raisins on them, then repeat the layers.
- The last layer should be made of porridge, which should be sprinkled with sugar on top and burned with a burner. Garnish with (preferably pine nuts) and raisins.

And if there is no burner, then put the nuts in the caramel as a final layer and send the pots to the already preheated oven for about 7-10 minutes.
NOTES:
Guryev porridge can be cooked not in pots, but in a frying pan, in which you can serve the porridge on the table (but this is not so presentable).
You can prepare a lighter version of Guryev porridge. In this case, use only semolina porridge and foam as layers, and decorate with nuts and raisins on top.
Cook semolina porridge with vanilla sugar or a piece of vanilla pod.

If I forgot something, I’ll add it, but I don’t think I forgot..

This photo shows a version without using a burner, and the last layer is caramelized nuts..

A very tasty dessert that came to us from the imperial table is porridge with nuts and dried fruits. Today this dish is not such a delicacy: cereals and nuts are available in almost every home, so every housewife can prepare it. Find out how real Guryev porridge is prepared from semolina or buckwheat, in a slow cooker or the traditional method - in the oven.

What is Guryev porridge

The history of Guryev porridge began in Odessa, where Count Guryev was able to try it for the first time. After such success Zakhar Kuzmin(the chef who invented this dish) had to move to the palace. There he had to cook Guryev porridge for the emperor himself, who really liked the dish. The basis is semolina, but skilled chefs have diversified the recipe over time, and the dish can also be prepared from buckwheat, rice, or a lazy version can be made in half an hour even with canned fruit.

How to cook Guryev porridge

The recipe for Guryev porridge consists of several stages:

cooking semolina porridge;
preparation of milk froths;
chopping nuts, roasting them in a frying pan;
washing, drying dried fruits;
laying out all the components in layers in a pot;
simmering in the oven.

A particularly labor-intensive process is preparation of foams. They are easiest to make from full-fat milk in a wide saucepan. Some people like to froth it on the stove, but it's best to make it in the oven. When choosing dried fruits for porridge, stop at dried apricots, raisins, figs or various candied fruits. You can use sugar or honey for extra sweetness. The number of layers in your case can be whatever you want. Next, from the recipes you will learn what grain Guryev porridge is prepared from and how to serve it correctly.

Guryev porridge recipes

Although there is only one traditional way to prepare dessert, it can still be prepared in different ways, including not only from the usual semolina. Even if the cooking process may not seem so simple the first time, it’s worth trying at least once. Some traditional recipes will help you master this dish in various variations and introduce you to imperial cuisine.

Classic recipe

Time: 50 minutes.
Number of servings: 3 persons.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty: medium.

There is nothing more delicious than tasting Guryev porridge for breakfast. All family members will be grateful to you, and especially the little ones: who doesn’t love nuts and dried fruits? When choosing ingredients, give preference to fresh nuts, otherwise they will spoil the taste of the entire dish. Instead of sugar, you can use honey, which will make the porridge even richer in nutrients and tastier.

Ingredients:

cream – 600 g;
peeled nuts – 200 g;
raisins – 200 g;
semolina – 200 g;
sugar – 100 g.

Cooking method:

Chop more than half of the nuts and fry the rest.
Add a tablespoon of sugar to the fried nuts and the same amount of water for caramelization.
Pour hot water over raisins.
Pour the cream into a wide saucepan and place in an oven preheated to 160 degrees. As soon as the foam appears, carefully remove it and place it on a dish. Repeat the process to get 4-5 more foams.
Pour the semolina into the remaining cream, cook until tender, adding sugar.
Place a layer of porridge in a mold or pot, sprinkle with nuts, add raisins and a layer of foam. Make 2-3 more of the same layers or until you run out of ingredients.
Sprinkle the last layer with sugar and then simmer in the oven until it caramelizes.
Place the dessert and decorate with caramelized nuts or fresh berries, as in the photo.

In a slow cooker

Time: 60 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 152 kcal / 100 g.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty: medium.

In the modern world, almost every housewife has a multicooker, which helps prepare this or that dish without any problems. This did not bypass porridge with dried fruits either. Thanks to automatic start, you can set the program for a specific time so that the dish is ready for breakfast. Just prepare all the ingredients the night before and place them in a multicooker bowl in layers.

Ingredients:

semolina – 0.5 tbsp;
milk – 1 l;
any nuts (or a mixture of them);
sugar – 0.5 tbsp;
jam – 0.5 tbsp.
butter - 2 tbsp. l.

Cooking method:

Pour milk into the multicooker bowl and set the “Stew” mode for 1 hour.
After 15-20 minutes, open the lid to remove the foam.
Pour semolina into milk, stirring so that lumps do not form.
You need to lay out the finished semolina and, adding butter, mix.
Rinse the bowl and grease with oil.
Start adding layers - semolina, nuts, jam, foam - until you run out of ingredients. Sprinkle sugar on top.
You need to simmer the porridge in baking mode for another 20 minutes.
If you want the dish to look like the photo from the cookbook, then decorate it with fruits, berries and nuts of your choice.

Buckwheat porridge in Guryev style

Time: 60 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 100 kcal / 100 g.
Purpose: for dinner.
Cuisine: Russian.
Difficulty: medium.

Want to diversify your diet? Then find out how to cook Guryev-style porridge from buckwheat. It differs in that it is prepared without sweet ingredients and nuts. The porridge turns out very tasty and satisfying, perfect as a main dish for dinner or lunch. It is better to take porcini mushrooms or any other forest mushrooms, but if this is not possible, then champignons are also quite suitable.

Ingredients:

buckwheat – 600 g;
brains – 300 g;
dried mushrooms – 50 g;
carrots – 1 pc.;
butter and salt - to taste.

Cooking method:

Boil the mushrooms.
Pour mushroom broth over buckwheat and cook. Add salt and oil.
Cut the carrots into strips and fry in a frying pan.
Start layering the ingredients in the pots: buckwheat: carrots, mushrooms and a layer of brains. Make 2-3 layers in each pot.
Simmer the pots in the oven for 30 minutes.
Serve the dish with fresh herbs.

With rice

Time: 50 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 150 kcal / 100 g.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty: medium.

If you don’t have semolina at home, you can make Guryev-style porridge from rice. It will turn out no less tasty and satisfying than its classic version. It is best to take short grain rice. Before cooking, it must be rinsed to remove excess gluten. Instead of regular sugar, it is better to use brown sugar if you have it on hand. Read on to learn how to prepare the dessert.

Ingredients:

rice – 220 g;
cream – 1.7 l;
nuts – 400 g;
apples (or other fruits) – 2-3 pcs.;
sugar – 2/3 tbsp.

Cooking method:

Pour 3 cups of cream into a wide mold and place in the oven preheated to 160 degrees.
Carefully remove any foam that has formed.
Boil the rest of the cream, add the vanilla bean for 5 minutes, add the rice and cook the porridge.
Place the first layer of porridge in the mold, cover with cream, then chopped nuts, a layer of fresh fruit. Repeat the action. You need to lay out layers until the ingredients run out.
Place in the oven for 10 minutes at 180 degrees.