Classic recipe for Guryev porridge

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

In Russian national cuisine, porridge occupies a dominant place. She was, as the saying goes, the food of the poor. But they did not disdain it in we althy houses. From what kind of cereals did the Russian people make porridge! From buckwheat, rice, wheat, oatmeal, barley, pearl barley … But among all this variety of cereals, there is one that has become known as imperial. It is made from semolina. Do not rush to frown in disgust, remembering the torment that you endured as a child, when your parents forced you to eat all the white mess on your plate. Guryev porridge, the history and recipes of which we will give here, is something special. Your children will not only instantly eat it on both cheeks, but will also ask for more. Because Guryev porridge is a dessert. In addition, the one that glorified Russia like tiramisu Italy, and eclair - France.

Interesting story of Guryev porridge

It happened at the turn of the 18th and 19th centuries. The Minister of Finance of the Russian Empire, Dmitry Alexandrovich Guryev, who received the title of count much later, was visiting his friend's estate,retired military officer Yurisovsky. And once for dessert during lunch, porridge was served. Yes, not simple semolina, but special - on baked milk, with foam, with nuts, with berries. The Minister was so delighted that he asked to call the cook who came up with the recipe. It turned out to be a serf named Zakhar Kuzmin. The minister, feeling deeply moved, condescended to kiss him on both cheeks, and then bought him, along with his whole family, from Yurisovsky and brought him to St. Petersburg. There Kuzmin began to cook porridge very often. And whoever the minister regaled with this dessert, everyone was completely delighted. So he got the name by the name of the landowner who owned the talented cook - "Guryevskaya porridge". The classic recipe with a photo of this delicacy will be presented below. But to complete the history of the dessert, let's add that it became famous abroad during the Napoleonic wars. And the love of Alexander III for this dish added the epithet “imperial” to it.

Guryev porridge: classic recipe, step by step, with photo

Zakhar Kuzmin created his masterpiece with a Russian oven. But, if you try, you can cook delicious Guryev porridge according to an old recipe and on a conventional gas stove. But for this you need a thick-walled stewpan. The whole process can be divided into phases:

• Heating milk and collecting froths.
• Cooking semolina.
• Roasting nuts.
• Preparation of candied fruits and dried fruits.
• Laying in layers and languishing dishes in the oven.

All stages are equally important. Tofor example, if you do not roast the nuts, as required by the classic recipe for Guryev porridge, the whole dish will come out gray and lose a lot of flavor. Let's take a look at all the phases of the preparation of the imperial dessert in turn.

Make ordinary milk baked and collect froths

What does the slightly modernized classic recipe for Guryev porridge say about this? Pour a liter and another glass of full-fat farm milk into a stewpan with a thick bottom or ducklings. Add a teaspoon of vanillin, stir and put under the lid on a very small fire. So we languish for more than an hour. Carefully collect the milk foams formed during the melting and put them on a saucer. You can do otherwise, using a technology close to the thermal conditions of a Russian stove. The oven, unlike the burner, heats the dishes from all sides, and not just from below. We heat it up to 150 degrees. Pour milk or cream into a wide refractory dish. The disadvantage of this method is that you can burn yourself when pulling out the pan to remove the foam. And this must be done at least six times. And even more often - after all, you need to wait until the milk acquires a beige tint.

Cooking semolina

If you made foam in the oven, then remove the dishes from the oven and place on the stove. After all, cooking Guryev porridge (the classic recipe does not mention how Zakhar Kuzmin coped with this task) requires constant stirring. In a thin stream, pour half a glass of semolina and two tablespoons of sugar into baked milk. Better to measurethe required amount at once, since it is necessary to constantly move the spoon in circular motions in one direction. We continue to cook until the semolina is fully cooked. The porridge should thicken well. Remove the saucepan from the stove, cool under the lid.

Preparation of nuts and fruits

In the classic recipe for Guryev porridge, the following types were used: walnut, cedar, almonds and hazelnuts. But nothing terrible will happen if we take two types of nuts from this list. But the purified nucleoli should be one glass. Moreover, walnuts and hazelnuts must also be freed from brown films. To do this, fill the nucleoli with boiling water and s alt after three minutes. The brown films then peel off easily. We crush the nuts, but not very finely. We fall asleep them on a dry baking sheet. We bake in the oven so that they acquire crispy properties. Pour half a glass of honey. Bake for three minutes.

We clean the apple and pear (one medium-sized fruit each), remove the fruit boxes, cut the pulp into cubes. Pour half a glass of honey, put on a small fire. We allow until softened. A handful of dried fruits (raisins, dried apricots, prunes, dates are suitable) are scalded with boiling water. Drain the water after ten minutes. If necessary, take out the bones. We cut large dried fruits.

Layered laying

Thanks to the step-by-step recipe for Guryev porridge with photos of all phases of the process, you can't go wrong and fold it the way Zakhar Kuzmin once did for a distinguished guest. Since we also have to bake the dish, we will use a frying pan without a handle, but with high walls. It can be either cast iron or clay. At the bottom, carefully spread one foam. We put a third of semolina on it. With a knife we form an even layer. Add milk foam again. Sprinkle with half of the nuts. On top are an apple and a pear in honey. Then - a layer of semolina (second third). Next is another foam. Sprinkle with the remaining nuts. Lay out dry fruits. Then the foam and the remaining semolina. Sprinkle the entire surface with sugar. We put at a temperature of 180 degrees in the oven. Bake until golden brown.

Modern recipe for Guryev porridge with photo

Now we have products that will allow you to make a dish faster and without much hassle. Let's take not ordinary, but already baked milk - a liter. We put it on the fire, and when it boils, add s alt, sugar and vanillin, focusing on your taste. Then, in a thin stream, we introduce three-fourths of a glass of semolina. We will cook a rather viscous porridge. Let's put it to cool, and at this time we will deal with nuts.

They should be at least two types, and preferably more. We bake well one hundred grams of nuts in a dry frying pan, grind them with a rolling pin not very finely and add them to the porridge together with 50 g of butter. Mix well. The oil should dissolve and the nuts should be evenly distributed.

If you want to use dried fruits, then they should be steamed, drained and added to the porridge at this stage. Now we introduce the yolks from four raw eggs. Knead. Cool egg whites and beatfoam. Also add to the porridge, kneading gently. Transfer the whole mass into a baking dish. We level. Sprinkle with brown sugar and crushed nuts. Bake until golden brown at 180 degrees.

A few tips

So, now you have learned the recipe for Guryev porridge. To diversify its taste, do not be afraid to use fantasy. You can pour grated lemon or orange zest, cardamom, cinnamon into the finished semolina, add rum or sweet liquor. Serve porridge, if it is puff, should be in a transparent dish. You can also offer each guest a portioned pot with a traditional Russian dessert. We hope that the delicacy, prepared according to an old recipe, will be enjoyed by your loved ones.