Traditional Russian breakfast. Delicious and he althy breakfasts: recipes for every day

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

Russia is a multinational country with long established culinary traditions. From time immemorial, local residents have been engaged in farming and farming, which means that vegetables, fruits, berries, cereals, meat and dairy products were constantly on the tables. Because their diet has always been varied. In the morning, they usually used all kinds of cereals, pancakes, pancakes, dumplings and cottage cheese casseroles. Today's article will present the most popular recipes for delicious breakfasts for every day.

Guryev porridge

This well-known dish was the favorite dish of Emperor Alexander III. It is more like a dessert and is prepared on the basis of semolina, supplemented with dried fruits, cream and nuts. To feed your loved ones with Guryev porridge in the morning, you will need:

• 100 g raisins, candied fruits or dried apricots.
• 100g semolina.
• 300 ml cream (20-35%).
• 100 g walnuts or hazelnuts.
• 50g sugar.
• Vanillin and butter.

To start cooking a traditional Russian breakfast, you need to cook porridge. To do this, the cream is poured into a suitable container, brought to a boil, sweetened, flavored with vanilla and supplemented with cereals. After about eight minutes, the thickened porridge is removed from the heat and mixed with dried fruits and chopped nuts, previously fried in a dry frying pan. All this is transferred to a mold greased with butter and baked at 180 ° C for a quarter of an hour.

Omelette

Those who did not have time to decide what to cook for breakfast quickly and tasty, you should pay attention to a very popular dish of milk and eggs. An omelette made in this way also turns out to be dietary, because it is customary to serve it in kindergartens. To feed your family with a simple dish in the morning, you will need:

• 100 ml milk.
• 4 eggs.
• S alt and butter.

So many kids love to have an omelette for breakfast. Every caring mother should know how to cook this well-known dish. To begin with, the eggs are combined with s alted milk and intensively processed with a whisk. The resulting mixture is poured into a small greased heat-resistant container with high sides and baked at 180 ° C for 30-40 minutes. The finished omelette is served warm, cut into portions.

Fried eggs

Scrambled eggs are another easy optiontraditional Russian breakfast. It turns out quite satisfying and is prepared in just a matter of minutes. To serve it with your morning meal, you will need:

• 3 eggs.
• 20g butter.
• S alt and herbs (to taste).

The butter is spread on a heated frying pan and waiting for it to melt. After that, eggs are carefully broken into it, trying not to damage the yolks, and then they are sprinkled with s alt and herbs. Cook the fried eggs under the lid on the smallest fire within three minutes.

Millet with pumpkin

Kasha is the most hearty version of a traditional Russian breakfast. It allows you to replenish your carbohydrate stores and recharge your batteries for a long time. Therefore, in the morning you can feed your family with delicious millet with pumpkin, for the preparation of which you will need:

• 800 ml milk.
• 200g pumpkin.
• 1 cup of millet.
• 4 tbsp. l. sugar.
• S alt and butter.

Pre-washed cereals are poured into a saucepan with s alted boiling milk and boiled over moderate heat for ten minutes. After the indicated time has elapsed, grated pumpkin pulp and sugar are added to the common pan. All this is brought to full readiness and flavored with butter.

Semolina porridge

Older people who lived under the Soviet Union often started their day with this dish. Therefore, in many families, the tradition of serving semolina porridge for breakfast is still preserved. The recipe for its preparation is extremely simple, and foryou will need to play it:

• 600 ml milk.
• 4 tbsp. l. semolina.
• 1, 5 tbsp. l. sugar.
• S alt, vanilla and butter.

S alted milk is brought to a boil, and then supplemented with semolina and boiled, stirring constantly. Shortly before turning off the fire, vanillin and sugar are poured into a common pan. Fully cooked porridge is flavored with butter and served at the table. If desired, it can be supplemented with jam, honey or berries.

Cheesecakes

Those who are used to eating fermented milk products in the morning should master the recipe below. Breakfast, consisting of classic cheesecakes, will satisfy your hunger for a long time and give you a great mood. To prepare it, you will need:

• 500 g of full-fat cottage cheese.
• 1 egg.
• 7 art. l. flour (+ more for breading).
• 4 tbsp. l. sugar.
• S alt and vegetable oil.

Curd mashed with a fork is supplemented with egg and sugar. All this is s alted and thoroughly mixed with sifted flour. Cheesecakes are formed from the resulting mass and rolled in breading. Each of them is fried in hot vegetable oil and served with any sweet topping.

Cheesecakes with raisins

Cottage cheese and dried fruits are very he althy and complementary foods that will appeal to both big and small eaters for breakfast. In order to pamper your homemade sweet lush cheesecakes in the morning, yourequired:

• 200 g of semolina (80 g for the dough, the rest for breading).
• 550 g cottage cheese (5%).
• 50g raisins.
• 3 eggs.
• Sugar, s alt and vegetable oil.

The cottage cheese is kneaded with a fork, and then topped with beaten eggs. All this is sweetened, s alted, flavored with raisins and semolina. The finished dough is briefly removed to the side, and then made out in the form of cheesecakes. Each of them is rolled in semolina and fried in heated vegetable oil.

Lazy dumplings

This version of a delicious and very popular traditional Russian breakfast is good because it can be prepared with a margin and stored in the freezer for some time. To stick lazy dumplings, you will need:

• 400 g cottage cheese (9%).
• 30g sugar.
• 1 egg.
• 1 sachet of vanilla.
• 4 tbsp. l. flour (+ a little more for sprinkling).
• ¼ packages of butter.
• S alt and water.

Cottage cheese is ground through a sieve and combined with sugar. Egg, s alt, vanillin and flour are introduced into the resulting mass. Everything is well kneaded, spread on a sprinkled work surface and divided into parts. Each of them is rolled out with a sausage and cut into pieces. The resulting semi-finished products are sent to the freezer or immediately boiled in s alted boiling water and served with melted butter.

Lazy cherry dumplings

This dish will surely interest those who do not know what to cook for breakfast, except for porridge. To make it, yourequired:

• 300 g cottage cheese.
• 1 egg.
• 4 tbsp. l. flour.
• 2 tsp sugar (+ more for sprinkling berries).
• ½ cup cherries.
• ¼ packages of butter.
• S alt and water.

Cottage cheese is combined with egg and sugar, and then carefully ground with a fork. The resulting mass is mixed with s alt and flour. The finished dough is divided into small pieces. Each of them is flattened into a cake, filled with sweetened cherries and decorated in the form of balls. The resulting semi-finished products are boiled in s alted boiling water and served with melted butter.

Milk fritters

These fluffy sweet pancakes are perfect for your morning meal. They are very satisfying and served with honey or condensed milk. To prepare them specifically for breakfast, you will need:

• 400ml pasteurized milk.
• 300 g white baking flour.
• 60 g regular sugar.
• 2 eggs.
• Kitchen s alt, soda, vanillin and vegetable oil.

Eggs are carefully ground with sugar until the crystals are completely dissolved. S alted milk, soda, vanillin and pre-sifted flour are gradually added to the resulting mass. Everything is intensively stirred, spread with a spoon in a greased pan and fried in a small amount of vegetable oil.

Flats on the water

This breakfast option will arouse genuine interest among those who love cereal and do not consume dairy products. To fry a hill of such pancakes,you will need:

• 250 ml distilled water.
• 300 g plain flour.
• 40 g white sugar.
• 2 eggs.
• S alt, soda, citric acid and vegetable oil.

First you need to prepare a liquid base. Water is combined with several crystals of citric acid, and then supplemented with eggs, soda, sugar and s alt. All this is intensively mixed with flour and fried in portions in hot vegetable oil.

Curd casserole with apples

For breakfast, you can cook another simple and very tasty dish of cottage cheese. For this you will need:

• 100 ml milk cream (10%).
• 1 kg fresh farm cottage cheese.
• 3 eggs.
• 3 sweet apples.
• 2/3 cup sugar.
• 3 tbsp. l. dry semolina.
• S alt, soda and oil.

Lightly s alted eggs are thoroughly beaten with sugar. A pinch of soda and cottage cheese are added to the resulting mass. All this is supplemented with semolina filled with cream and transferred to a greased form, at the bottom of which there are already apple slices. Cook the casserole at 180°C for forty minutes.

Pancakes with milk

These thin, golden batters made from sweet batter make a great breakfast for the whole family. They go well with sour cream, jam, honey and condensed milk, which means that each of you will find something that he likes. To put a stack of hot pancakes on the table in the morning, you will need:

• 600 ml milk.
• 300g fine flour.
• 100 g regular sugar.
• 60 mlrefined oil.
• 3 eggs.
• S alt.

S alted eggs are beaten with sugar and half of the available milk. All this is mixed with flour and the rest of the liquid. Finally, the dough is supplemented with vegetable oil and fried in portions in a heated frying pan.

Kefir pancakes

This thin openwork pastry has a pleasant slightly sour taste, in harmony with any sweet sauces. To serve delicious golden pancakes for breakfast, you will need:

• 250 ml of kefir of any fat content.
• 250 g plain flour.
• 30 g white sugar.
• 30 ml vegetable oil.
• 1 egg.
• 2 tbsp. l. settled water.
• 1 pinch each of s alt and baking soda.

First we need to work on the egg. It is s alted and thoroughly beaten with the required amount of sugar. The resulting mass is supplemented with kefir and flour, and then mixed with vegetable oil and soda dissolved in water. The finished dough is kept at room temperature for a short time, poured in portions into a heated frying pan and browned on each side. Stack the baked pancakes on a plate and serve hot with honey, sour cream, jam or condensed milk.