Types of cereals. Kashi: recipes with photos

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

Porridges are different. Buckwheat and rice, water and milk, lean and meat. There is porridge tasty and undercooked, “empty” and satisfying. One word, different dishes.

What are porridges

The composition is viscous, liquid and crumbly. Loose ones are obtained from rice, buckwheat, millet, pearl barley and some other cereals. Liquid porridge - from semolina, rice, millet, oatmeal. Viscous can be obtained from rice, barley and barley groats, semolina. In a properly cooked dish, the cereal is well cooked, but it does not spread on the plate and keeps its shape.

Porridges are cooked in water or milk, in broth (vegetable or meat). Seasoned with butter or vegetable oil, onions, lard, fruits and vegetables.

Types of cereals are even more diverse: buckwheat, millet, rice, oatmeal, millet, barley, semolina, peas, corn, oatmeal, lentils, "club", Guryevskaya, Suvorovskaya, monastic. How many cereals, so many dishes. And not only from them you can cook porridge. Vegetables are often used for cooking. So, for example, pumpkin porridge is very tasty. And besides that, there are lesser known sorghum, rye, quinoa, teff, amaranth and spelt. On the go andmixed options - Suvorov, Guryev, "Dubinushka", monastic.

And if quinoa, amaranth and African teff are quite exotic strangers, then our ancestors actively and a lot cooked spelled and rye.

Types of cereals in Ukraine

In Ukraine, this dish was prepared regularly and with skill. It is enough to read a dozen Ukrainian folk tales - and in half of them the heroes cook porridge. Already 5 thousand years ago, during the Tripoli culture, people in this area knew millet, barley and wheat. The benefits of porridge among the Slavs were successfully supplemented by traditions.

The most famous Ukrainian porridge - kutya - was prepared for Christmas.

Some researchers trace the age of this ritual dish since Neolithic times. Previously, wheat and barley were used for kuti, now more often rice. According to tradition, this dish is cooked three times: on the Holy evening, before the Old New Year and on the day before the Epiphany.

Kutya was not only among the Ukrainians: this dish and similar rituals associated with it are among other peoples, including Belarusians, Russians, Poles, etc.

Porridge for Russians and Belarusians

It is difficult to clearly separate some Slavs from others, if we are talking about the 12-13th century. Olga Fomina, in her book Traditions of the Russian Meal, writes that porridge was one of the most famous national dishes, in second place after cabbage soup. This dish was used not only as a satisfying and affordable meal, but also for ritual purposes.

Cooked various kinds of porridge. Porridge was eaten during the wedding, at the wake, at christenings, before battles andafter them. For each case, the recipe was different - for Christmas one, for the day of Agrafena Kupalnitsa - another.

Modern Belarusians also have a custom of cooking "Babin porridge" for christening. After all, this dish is delicious and, perhaps, that is why it has survived to this day.

How to cook porridge

There are several basic ways to cook the dish and many variations on the theme. The main methods: porridge on water, on milk, a combination of the first and second. Cereal garnishes and salad ingredients are often prepared with water, while independent dishes, especially for children, are prepared with milk.

One of the cooking options is to cook porridge in vegetable broth. As additives to it, you can use vegetables, fruits, s alt, sugar, herbs, various oils and spices, nuts and dried fruits.

Lenten dish on the water

To get a delicious dish, you need to pay attention to the quality of cereals, and water, and dishes, and the stove. There are absolutely no trifles in this matter, every moment of cooking changes the taste in one direction or another.

Groats for porridge should be free of debris and husks. Whole grains are very useful, for example, brown rice, barley, barley. Everything except Hercules and semolina should be washed before cooking.

Porridge on the water is tastier if it is cooked on a "soft" or boiled liquid. S alt, sugar, spices and other ingredients improve and change the taste of the dish for the better. The main thing is to add them on time and in the right amount.

The cooking algorithm is common for most cereals:

• If necessary, iterate,rinse with warm or hot water (no need to wash semolina and oatmeal). Drain water.
• Put water in a saucepan on fire.
• When the water boils, add grits to it. The ratio of cereals and water is different for each type of cereal - it all depends on whether we want to get a viscous, liquid or crumbly porridge.
• Rice and buckwheat are cooked in a different way - first they pour the cereal, then pour it with cold water and put it on fire.
• When the cereal absorbs water, the fire is turned off. But the porridge is left to "ripen".
• When it has stood, you can add nuts, fruits, dried fruits, etc.

Milk porridge

This dish is great for breakfast, dinner and baby food. Porridge with milk is prepared in almost the same way as with water, only instead of water, a dairy product is poured into the pan. Rice, buckwheat, millet in milk can be boiled poorly, so first you should boil them until half cooked in water, and then bring them to “condition” with milk.

General rules for cooking with milk:

• groats are poured into a boiling liquid;
• first s alt the milk, then pour the cereal into it;
• s alt needs a little more than for dishes on the water;
• after cooking, porridge in milk should "reach", evaporate (in the classic version - as much as it was on fire);
• there are cereals that first need to be boiled in water, and only then in milk, for example, rice, buckwheat, millet.

Porridge "Suvorovskaya"

Very tasty dishes are made on vegetable and meat broth. The principle is the same here.as with porridge in plain water. But the most nutritious, rich in proteins, vitamins and micro and macro elements are types of cereals from several cereals. For example, Suvorovskaya porridge.

As the legend says, this story happened in the 90s of the XVIII century. During a military campaign, the famous commander was informed that there were very few products left in stock - a little bit of barley, millet and peas.

It was impossible to cook food for the soldiers - neither one, nor the other, nor the third was in sufficient quantity. Suvorov was not at a loss - he ordered all three products to be mixed and boiled from a mixture of cereals. The benefits of porridge for the he alth of soldiers were undeniable, so they often began to cook such a dish in the army. In addition, the price of cereals is low, which also contributes to the successful inclusion of the dish in the diet of military personnel.

The Suvorov porridge is known even today. Housewives often spoil their households with it. The recipe for Suvorov porridge exists in several versions. The list of ingredients is similar. Almost all recipes include carrots, onions, and, of course, cereals. They use any - from barley, millet and peas, to pearl barley, rice and buckwheat or peas and millet.

How to cook porridge in Suvorov style? It necessarily includes onions, carrots and several cereals equally. Vegetables are stewed in a separate frying pan, porridges are cooked separately. At the end, all the ingredients are mixed and served.

Guryev's Porridge

This is a very interesting dish. It is made from semolina, creamy foam, nuts, dried fruits. It is believed that it was invented by the cook Georgy Yurisovsky, MajorRetired Orenburg Dragoon Regiment. It got its name from the name of Count Dmitry Guryev, who for some time visited the major. Another version claims that Count Guryev himself invented the porridge.

Guryevskaya is considered a traditional dish in Russian cuisine, although it appeared only at the beginning of the 19th century, while other types of cereals have been known for several centuries. The recipe for the dish uses kaimak - it is laid out in layers in a wide saucepan, interspersed with semolina, boiled and ground with nuts. After the dish "reaches" in the oven and at the end it is decorated with jam or fruit.

This porridge has its own secrets and nuances of cooking. It is believed that she was the favorite dish of Alexander III. Moreover, the legend says that he ate it just before the train crash in 1888.

How to cook Guryev porridge? One of the recipes advises to do this: cook a good viscous semolina. Cool, beat the whites, grind the yolks with sugar, fry the walnuts in butter and mix it all with semolina. Take a frying pan with thick walls, pour cream and put on fire. Put the removed foams in a saucepan or a suitable frying pan - a layer of foams, a layer of semolina, a layer of foams. The top should be a layer of porridge.

Layered dessert porridge should be baked in the oven at 180 ° C until a golden crust appears. Can be served hot or chilled.

For decoration, jam, chopped nuts, fruits or dried fruits are suitable, and as a drink - milk and coffee shakes, sweetliqueurs.

Porridge "Dubinushka"

Another very tasty and interesting type of porridge is "Dubinushka". It, like the Guryev one, consists of layers, only here there are much more of them.

In different porridge recipes, recipes with photos offer a different set of products. However, in general, the dish is prepared as follows: the bottom of a thick dish with high walls (such that it can be put in the oven) is smeared with oil and sprinkled with breadcrumbs, grated beets are laid out on them.

The second layer is washed millet, then grated carrots, then rice. On top of rice - fresh bell pepper, tomatoes are placed on it.

After go cucumbers (fresh) and fresh finely chopped greens. The sixth layer is buckwheat. They put onions on it, onions - barley groats. On top of the ninth layer is grated pumpkin.

The layered blank is poured with hot water and cooked on fire for about 20 minutes, after which it is placed in a preheated oven at a low temperature.

When the liquid evaporates, you can tip the pan onto a dish and get a nice multi-layered “pie”. Instead of cucumbers and peppers, you can take meat. Then you get not lean, but very satisfying and tasty porridge with meat, which is not a shame to include in the restaurant menu.

Monastic porridge

This is another remarkable dish that came, if you believe the name, from the monks. Russian Orthodox monasteries had different charters and attitudes towards permitted and forbidden food. But there were no bad cooks in them. There are different types of this porridge. Recipes with photos convince us that it is prepared with both cereals and vegetables. Cooked properly and with skill, this porridge is a tasty, hearty and inexpensive meal.

It is usually prepared from four types of cereals, for example, buckwheat, rice, pearl barley and millet. Vegetables and spices are often added - onions, carrots, black and red peppers, mushrooms. Porridge is great for fasting and dieting, and if you add mushrooms, then it will become a complete source of proteins, carbohydrates and fats.

Pumpkin porridge

Pumpkin is not a cereal at all, but porridge from it turns out to be noble, fragrant and he althy. This vegetable contains vitamin T (B11, carnitine, L-carnitine), which affects the physiological processes in the body. Pumpkin is cooked in different ways. It is baked, boiled, mixed with cereals. One of the cooking options is pumpkin porridge in milk with the addition of cinnamon, s alt and sugar.

To do this, cut the vegetable into pieces. Heat milk. When it boils, add pumpkin pieces, s alt and sugar to taste and a little, on the tip of a spoon, cinnamon powder. You need to cook porridge over low heat, stirring until the pumpkin dissolves. The result is a rather liquid, but very tasty and he althy dish.

Each kind of porridge is useful and necessary for he alth. Fiber, proteins, slow carbohydrates (as opposed to fast ones in cakes and sugar), macro- and microelements - and all this is affordable. It remains only to learn how to cook delicious porridge.