In principle, the recipe will be good for Shrovetide. A recipe and a little philosophical reasoning on the topic of sweet cereals under the cut :) ...

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I do not belong to lovers of sweet cereals and, moreover, I am not a fan of semolina). But this does not mean anything - there are recipes, there are amateurs and, as they say, you can't get 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 subjective, for me, it is too sweet. Summer version with raspberries or strawberries is much better. But in the end, I got angry with the porridge, cooked ordinary semolina, slightly sweetened with sugar, shifted it with foams, and simply decorated it with fresh strawberries on top. So that was much more interesting. However, in this publication I present a recipe based on an old recipe from 1909. And the point. "I like it, I don't like it, sleep, my beauty .." So.

There are many variants of this porridge, where layers of sweet semolina porridge cooked in milk alternate, foam removed from milk (fresh cream) stewed in the oven or in the oven, nuts (hazelnuts, hazelnuts, walnuts, pine nuts) 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 rice, millet or buckwheat porridge, rubbed through a sieve, is used instead of sweet semolina in milk. The recipe below is based on the recipe of 1909.
The recipe is for four pots with a volume of approximately 250 ml:
Peeled walnuts - 300-350 g
Porridge milk (highest fat content) - 3 cups (750 ml)
Milk (or fresh cream) for foams - 1-1.5 l
Semolina (small) - 75 g
Sugar - 2-3 tbsp. spoons for semolina porridge + 100 g for caramelized nuts + 50 g for fruit syrup + 2 tbsp. spoons for sprinkling. TOTAL ABOUT 300g.
Raisins (preferably seedless) - 100-150 g
(FOR THE SUMMER OPTION, IT IS POSSIBLE TO 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 and 30-40 g for greasing the pots
1/2 lemon juice
Olive oil - 1-2 tablespoons spoons

Roast 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 with a nut grater before use. Larger or smaller - depends on preference.
- Pour milk into a wide, roomy saucepan with high sides (you can use a cast iron pan or a cast iron wok). Bring to a boil and place in an oven preheated to 150-170 ° C. As froths form on the surface of the milk, remove them with a slotted spoon (a spoon with holes) and put them on a plate. This process can take about 3 hours. The more foams the better. Foams should not be allowed to burn, they should have a golden or beige color.
When folding the froths on a tray or plate, one should try to form with a fork "pancakes" with a diameter, like in pots, in which layers of Guryev porridge will be collected.
- While the foams are being prepared, you should cook caramelized nuts and raisins (or fruit in syrup if the summer option).
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 simmer at a low boil, 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 held at a low boil for no more than 5 minutes. Boil the syrup in such a way that all the fruits are filled, that is, take 125 g of sugar for 1 glass of water. If you use raisins, then put the raisins in the hot syrup for a few minutes, but you do not need to cook it.
- When there is a sufficient amount of froth (12-16 pcs.), In a small saucepan on the stove, cook semolina porridge in milk. To do this, bring the milk to almost 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 out the layers in the pots.
- Put a layer of semolina 0.5-1 cm thick in each pot), then put a layer of foams, nuts, and fruits or raisins on them with a teaspoon, then repeat the layers.
- The last layer should be of porridge, which should be sprinkled with sugar on top and burned with a burner. Decorate (preferably with pine nuts) nuts and raisins.

And if there is no burner, then put the nuts in caramel as a finishing layer and send the pots to the already preheated oven for about 7-10 minutes.
REMARKS:
Guryev's 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 cook a light version of the Guryev porridge. In this case, use only semolina 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 I will add, but it seems I have not forgotten ..

In this photo, there is an option in which without using a burner, and the last layer is nuts in caramel.

In the distant 19th century, Count D.A. Guryev, who was also known as that gourmet, was invited to dinner with Officer Yurisovsky. The dessert that 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 was later named Guryevskaya. The name of the chef has been forgotten over time, but the recipe for Guryev porridge has entered 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 foams, which are removed from milk or cream when heated. Then the foams, alternately with semolina and nuts, are laid out in layers in a baking dish, or stewpan, and baked in the oven. On top, the porridge is decorated with candied fruits, nuts and poured with jam. Before adding nuts to Guryev's porridge, they must be cleaned of films so that the dish does not acquire a gray color and does not spoil the whole aesthetics of the dish.

Guryev porridge - an old recipe

If the famous semolina porridge is cooked all over the world today, let's try it. How to cook Guryev porridge? Real porridge, which was treated to Count Guriev 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 tsp;
• candied fruits - 1 handful;
• fresh berries - 1 handful;
• mint - for decoration.

Preparation

We heat the oven to 180 degrees. Scald the nuts with boiling water and remove the skin, then grind and spread on a baking sheet covered with parchment, sprinkle with 1 tablespoon of sugar on top and put in the oven for 3-4 minutes.

We wash the raisins, pour boiling water and leave for 20 minutes. Then we put it in a colander and dry it. Cut candied fruits into small pieces. In a saucepan, bring 500 ml of milk to a boil, add 2 tablespoons of sugar and vanilla sugar. Stir constantly, add semolina and cook a thick porridge. Remove the porridge from the heat, add the raisins and mix.

Pour the remaining milk into a baking dish, put in the oven and remove the resulting froth. We proceed to the most important thing: grease the mold with oil, put a layer of porridge, some candied fruits and nuts in it, lay out 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 with the remaining sugar on top. Cooking Guryev porridge will take about 10 minutes in the oven (until golden brown). Ready-made Guryev semolina porridge is decorated with fresh berries, nuts and mint leaves.

As we already know, traditionally, Guryev porridge is prepared from semolina, but there is a recipe from buckwheat, which we will tell you about.

Ingredients:

Preparation

First, let's cook buckwheat. To do this, we will brew it in a pot with mushroom broth (boiling), add salt and oil. When the porridge is almost ready, we take it out of the pot, and the pot itself is thoroughly washed and wiped dry. Then we put a layer of porridge in the pot, frying of grated carrots and mushrooms, a layer of brains, we repeat this several times. The last layer should be the brains. We close the pot and put it in the oven. We cook buckwheat porridge in Guryev style until the buckwheat becomes crumbly. Decorate the finished dish with herbs if desired.

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

The first mentions of Guryev porridge date back to the beginning of the 19th century. Its name is associated with the name of Count Dmitry Guryev, Minister of Finance and member of the State Council of the Russian Empire.

According to one version, the porridge was invented by the serf chef Zakhar Kuzmin, who served with retired Major Georgy Yurisovsky, where Count Dmitry Guryev once visited. The guest liked the unusual dish so much that later the entire Kuzmin family was bought out by the count, and Zakhar was appointed a staff chef in the count's estate.

The mention of this dish in history is connected with the name of Emperor Alexander by the fact that it was very loved by Emperor Alexander 111. In 1888, near Kharkov, when a train with the imperial family crashed, this porridge was served as a sweet dish for dessert. At that moment, when the waiter, at the request of the emperor, served porridge, adding cream to it, a crash was heard, the train jerked and derailed.


In addition, Guryev porridge was also mentioned in the works of V. Gilyarovsky when he describes Moscow taverns. Noble Russian princes and counts deliberately came to Moscow to taste the famous Guryev porridge.

Guryev porridge recipe

This dish is prepared according to different recipes that differ from each other. But its main secret is in creamy foams .. For this, cream or milk is put in the oven and as soon as the foam on the surface is browned, it is removed. It is important not to miss the right moment, as dark, burnt foams are not good - they give a different taste. It all depends on the skill of the cook. The more good, ruddy creamy foams in the porridge, the tastier it is.


After that, pour semolina into hot cream and cook the porridge until tender. Next, you need to put nuts and dried fruits in it, mix. Put the porridge in the prepared dishes layer by layer, alternating with foams. Sprinkle the porridge with sugar on top, put in the preheated oven .. After the sugar is caramelized, take out the porridge, turn it over onto a beautiful plate and decorate with sweet berries or fruits on top, according to your taste ...

List of components that make up Guryev porridge:

• Cream - 2 cups
• Semolina - slightly less than a glass.
• Raw eggs - 2 pcs.
• Half a glass of sugar (100 g).
• Butter - 2 tablespoons
• Half a packet of vanillin.
• Peeled almonds - 50 g.
• Dried fruit or canned fruit to taste.

Perhaps this dish is more like a dessert, a delicacy, just sweet yummy. Regular semolina is easier to prepare and contains fewer ingredients. We associate her taste with childhood. For some, this is a favorite dish, while for others, on the contrary.

The ingredients for a simple semolina porridge are:

• 3 tablespoons of cereal.
• 500 ml of milk.
• 3 tablespoons of sugar.
• 20-30 ml of water.
• Butter - 20 g.

As for the process of cooking ordinary semolina porridge, it also requires some effort, if you want to get a tasty, appetizing dish, despite its seeming simplicity.

Method for preparing ordinary porridge

Perhaps the main thing is to follow the recipe, because the final result depends on it. Another subtlety - add a little water to the milk, this will prevent the porridge from burning. The cooking pot should have a thick bottom.

So, pour cold milk into a saucepan with the addition of water. Then we fall asleep the cereal. In this case, part of it settles to the bottom, the rest of the grains will remain on the surface. Leave the cereal for swelling for 10 minutes. This is necessary so that lumps do not form during the cooking process.

After that, mix the contents, as the semolina will settle to the bottom of the pan. Cook porridge over low heat, adding sugar and salt to taste. It is better, of course, not to leave the stove and periodically stir the porridge, so to speak, to control the process. Until the porridge boils, it is not necessary to constantly stir it with a spoon. And as soon as it comes to a boil, stir it constantly so that it doesn't burn. Enough 3 minutes for the porridge to cook. Well, then turn on your imagination and add whatever you like. Someone will add butter, while others prefer jam or honey. In any case, semolina prepared in this way will be tasty and without lumps,


But back to the Guryev porridge. Unlike usual, she is closer to dessert and may resemble a cake or even cake, despite the fact that it does not contain flour at all. It's just that when you add all kinds of fruits, nuts, berries, jam or candied fruits to the porridge, it becomes sweeter, richer and more nutritious. Therefore, if you are afraid for your figure, then perhaps you should not very often include this dish in your daily diet. But nevertheless, sometimes you can pamper yourself without thinking about extra pounds.

I would like to bring to your attention one more option. Unlike the classic one, it is simpler and will surely find its admirers.

First, cook ordinary semolina porridge in milk, add salt and sugar .. Then - butter and raw eggs. Stir the ingredients, grease a baking dish with butter, sprinkle with sugar on top and send to the oven. When a golden brown crust appears on the surface, the dish can be read ready. Any fruits, nuts or berries are suitable for decoration and flavoring. Or you can add jam or honey if you like it better.

How does Guryev porridge differ from ordinary porridge

Guryev porridge includes more ingredients.

1. Guryev porridge requires a certain skill and skill of the cook.
2. Due to the addition of cream, Guryev porridge is much more nutritious.
3. Guryev porridge is considered more tasty and healthy.

Therefore, after weighing all the pros and cons, decide for yourself what suits you best. It would probably be correct to consider ordinary porridge simpler and less time-consuming to prepare.

Guryev porridge, on the contrary, requires certain skills and culinary skills. Therefore, if you have the time and are in the mood to be creative, prepare this delicious dish, you will not regret it.

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 delight: cereals and nuts are available in almost every home, so every housewife can cook it. Learn how real Guryev porridge is prepared from semolina or buckwheat, in a slow cooker or in the traditional way - in the oven.

What is Guryev porridge

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

How to cook Guryev porridge

The recipe for Guryev porridge consists of several stages:

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

A particularly time-consuming process is preparation of foams... They are easiest to make with high-fat milk in a wide saucepan. Some people enjoy getting creams on the stove, but the best way to do this is in the oven. When choosing dried fruits for porridge, stop at dried apricots, raisins, figs or various candied fruits. Sugar or honey can be used for extra sweetness. The number of layers in your case can be whatever you want. Further, from the recipes, you will learn from which cereal the Guryev porridge is prepared, how to serve it correctly.

Guryev porridge recipes

Although there is only one traditional way of making a dessert, you can still cook it in different ways, including not only from semolina, which is familiar to everyone. Even if the process of cooking the first time may not seem so simple, it is worth trying it at least once. Several traditional recipes will help you master this dish in different variations and introduce you to the imperial cuisine.

Classic recipe

• Time: 50 minutes.
• Servings Per Container: 3 Persons.
• Purpose: for breakfast.
• Cuisine: Russian.
• Difficulty: medium.

There is nothing tastier than trying Guryev's porridge for breakfast. All family members will be grateful to you, especially the smallest ones: who does not love nuts and dried fruits? When choosing your ingredients, give preference to fresh nuts, otherwise they will spoil the taste of the whole 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:

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

In a multicooker

• Time: 60 minutes.
• Servings Per Container: 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 at home has a multicooker that helps to cook this or that dish without any problems. Porridge with dried fruits did not pass by this either. Thanks to the automatic start, you can set the program for a specific time so that the dish is ready for breakfast. Just prepare all the ingredients in the evening and put them in layers in the multicooker bowl.

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:

1. Pour milk into the multicooker bowl and set the "Stew" mode for 1 hour.
2. After 15-20 minutes, open the lid to remove the foam.
3. Pour semolina into the milk, stirring so that no lumps form.
4. The finished semolina must be laid out and, adding butter, mix.
5. Rinse the bowl and brush with oil.
6. Start laying out layers - semolina, nuts, jam, froth - until you run out of ingredients. Sprinkle sugar on top.
7. Simmer the porridge in the baking mode for another 20 minutes.
8. 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.
• Servings Per Container: 3 Persons.
• Calorie content: 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 to be very tasty and satisfying, perfect as a main course 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 quite suitable.

Ingredients:

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

Cooking method:

1. Boil the mushrooms.
2. Pour buckwheat with mushroom broth, cook. Add salt and oil.
3. Cut the carrots into strips and fry in a pan.
4. Start putting the ingredients in the pots in layers: buckwheat: carrots, mushrooms and a layer of brains. Make 2-3 coats in each pot.
5. We simmer the pots in the oven for 30 minutes.
6. Serve the dish with fresh herbs.

With rice

• Time: 50 minutes.
• Servings Per Container: 3 Persons.
• Calorie content: 150 kcal / 100 g.
• Purpose: for breakfast.
• Cuisine: Russian.
• Difficulty: medium.

If there is no semolina at home, then you can cook Guryev-style porridge from rice. It will turn out to be no less tasty and satisfying than its classic version. Rice is best taken with round grain. It needs to be rinsed before cooking to get rid of excess gluten. Instead of regular sugar, it's best to use brown sugar if you have one on hand. How to make a dessert, read on.

Ingredients:

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

Cooking method:

1. Pour 3 cups of cream into a wide dish and place in an oven preheated to 160 degrees.
2. Carefully remove the formed foams.
3. Boil the rest of the cream, add the vanilla pod for 5 minutes, add the rice and cook the porridge.
4. Put the first layer of porridge in a mold, cover with cream, then chopped nuts, a layer of fresh fruit. Repeat the action. Lay out the layers until you run out of ingredients.
5. Put in the oven at 180 degrees for 10 minutes.

Guryev porridge is a traditional Russian dish with semolina. Guryev porridge is a semolina porridge prepared according to a special recipe. It consists of chopped walnuts or candied fruits and is served on the table with apricots in syrup. There are different recipes for this dish and you will learn about them from this article. In short, it's a quick casserole.

Guryev porridge has its own history. Its recipe was invented by the Russian Finance Minister Count Guryev Dmitry back in the 19th century. Until now, modern people are preparing such a recipe not only in Russia, but all over the world. The components included in the porridge make it more nutritious and, according to positive reviews, it is not inferior to others

Looking at the photo, you already understood that this is a casserole and is both a second course and a dessert, so children love it very much. Traditional ingredients are: semolina, nuts, creamy or milk films, dried fruits. Let's say right away that the preparation of porridge is not very simple, but when you taste it, you will understand that it was worth it.

Guryev porridge classic recipe

Tips for making the right classic porridge recipe

1. Semolina is not cooked, but is brewed with boiling milk and cream and kept under a lid in a saucepan for 15 minutes.
2. Then you need to heat several dozen foams from the milk.
3. Layers of semolina porridge are shifted with foams and coated with jam, honey, sprinkled with nuts, candied fruits, dried fruits, spices.
4. Bring to readiness in the oven over low heat.
5. They steal from above, with jam, dried fruits, canned fruits.

The more layers the Guryev porridge has, the more varied and complex its composition, the tastier the dish is.

Thus, the dish can have several variations in taste, but overall it remains stable. The sweet part of the dish does not overwhelm, but only accentuates the neutral milk.

Required products for the recipe:

• 1.25 liters of milk
• 0.5 cups semolina
• 0.5 kg of nuts (hazel, pine nuts, walnuts)
• bitter almonds or 4 - 5 drops of almond essence
• 0.5 cups sugar
• 0.5 cups jam (strawberry, strawberry, cherry pitted)
• 2 tablespoons butter
• 1 capsule of cardamom, or 3-4 tablespoons of ground lemon zest, or 2 teaspoons of cinnamon
• 0.25 teaspoon ground star anise

Fulfillment of the classic recipe for Guryev porridge:

Preparing nuts. Nuts, shelled. pour boiling water for 2 - 3 minutes, peel from thin skin, dry and grind in a mortar, adding 1 teaspoon of warm water to each full tablespoon of nuts. Fold into a cup.

Foam preparation. Pour the milk into a flat dish (cast-iron enamel pan), put in a heated oven and remove the strong froths that form when they start to brown, putting them in a separate dish. Collect 12-15 foams.

Preparing semolina. In the remaining milk or cream, boil a thick, well-boiled semolina porridge, add crushed nuts, sugar, butter, mashed spices into it, mix.

Cooking porridge. Pour a little prepared semolina with a layer of 0.5 - 1 cm into a refractory enameled frying pan with high edges or a wide flat saucepan, cover it with foam, pour a thin layer of porridge again, re-layer it with foam, and so on.

Add a little jam and star anise to the penultimate layer. Place in a preheated oven for 10 minutes, but with low heat. Then take out, pour the remaining jam and crushed nuts on top, serve in the bowl in which the porridge was cooked.

Guryev porridge is ready.

Guryev porridge recipe for every day

Products:

• semolina - 200 g
• fat cream - 600 ml
• peeled walnuts - 200 g
• raisins - 200 g
• sugar - 100 g

How to cook the recipe for "Guryev porridge":

Pour boiling water over the nuts and peel them. Grind 3/4 of the nuts, fry the rest in a dry frying pan.

Add 1 tablespoon sugar and the same amount of water to fried nuts. Caramelize the nuts over medium heat, then remove from the stove.

Pour boiling water over the raisins and leave for 10 minutes. Pour the cream into a wide saucepan, put it on the stove, wait for the foam to appear, remove it with a slotted spoon, put it on a flat dish. Prepare 4 more froths in the same way and cool them. Cut one foam into wide strips.

To make the foams thick, it is better to heat them in an oven preheated to 160 degrees C for about 2 to 3 minutes.

Pour semolina into the remaining hot cream with constant stirring, add the remaining sugar, salt. Cook until semolina is done. Add chopped foam, dried raisins to the porridge, mix everything.

Grease the pan with butter and lay in layers:

• porridge, nuts, foam
• then again: a layer of porridge, nuts and foam
• etc

You should have 5 layers of porridge. Sprinkle sugar on the last layer of porridge. Bake in an oven preheated to 170 degrees C until caramelized.

After baking, garnish the porridge with caramel-fried nuts. Guryev porridge is ready.

Guryev porridge for breakfast, like a holiday

Products:

• semolina - 3/4 cup
• eggs - 2 pcs.
• sugar - 0.5 cups
• milk - 2 glasses
• butter - 2 tablespoons
• almonds - 50 g
• vanillin - 5 g
• canned fruits - to taste

Preparation of the recipe:

Bring the milk to a boil and put sugar and vanillin in it. Then gradually add semolina and, stirring occasionally, cook for 10 minutes.

Put butter and raw eggs into the cooked porridge, mix everything well and put in a pan, previously greased with butter.

Sprinkle sugar on top and place in the hot oven. Readiness is considered the formation of a light brown crust on the surface of the porridge.

When serving, garnish the porridge with canned fruits and sprinkle with toasted almonds. Guryev porridge is ready.

From the article, you realized that there are many options for cooking Guryev porridge, but there is only one classic recipe. Guryev porridge is a holiday for the body.