“Gurievskaya” Porridge


3/4 cup farina
2 eggs
1/2 cup sugar
2 cups milk
2 tbsp butter
50 g/2 oz almonds
1 tsp vanilla extract
1/2 can canned fruit

Put sugar and vanilla into boiling milk. Gradually pour in farina, mixing all the time, and cook 10 minutes. Add butter and egg to the porridge, mix everything well, transfer into a buttered and sprinkled with sugar skillet and put into a preheated oven. Porridge is ready when it is lightly brown.

Just before serving decorate porridge with canned fruit, glaze with sweet sauce and sprinkle with rushed almonds.

Millet Milk Porridge with Pumpkin


1 cup millet
3 cups milk
500 g/1 lb 2 oz pumpkin
1 tbsp sugar
1/2 tsp salt

Put peeled and cut into small pieces pumpkin into boiling milk and cook 10-15 minutes, then add thoroughly washed millet, salt, mix everything and continue cooking 15-20 minutes longer until it thickens. Cover the pot and leave porridge to sweat in a warm oven or on a water bath for 25-30 minutes.

Barley Milk Porridge


1 cup barley
4 cups milk
1/2 tbsp sugar
1/4 tsp salt

Add washed barley into boiling water. Parboil for 10-12 minutes, then strain in a colander. Add strained barley to boiling milk and cook 15 minutes on low heat, stirring frequently. Add sugar and salt, mix well and sweat 10-15 minutes on water bath.

When serving add butter to the porridge if desired.

Buckwheat Porridge with Mushrooms and Onions


2 1/2 cup buckwheat (peeled)
50 mushrooms (dried ceps)
2 onions
1 tsp salt
2-3 tbsp butter

Wash dried mushrooms, put them in a pot, pour over with 3 cups of cold water and leave for 1 – 1 1/2 hours. When mushrooms swell, remove them from water, finely chop, put back in same water, salt and bring to boil. Once water boils, add fried buckwheat and mix. When porridge thickens, arrange for it to sweat for 1 – 1 1/2 hours. Finely slice onions and fry on skillet with butter. Mix fried onions with porridge. 

For this porridge, vegetable oil can be substituted for butter.

Buckwheat Porridge with Beef Lung


2 1/2 cup buckwheat (peeled)
300 g / 11 oz lung
1-2 onions
1 tsp salt
2-3 tbsp butter

Cook crispy buckwheat porridge. Wash lung, put it in a pot, pour over with water, add salt and boil on low heat for 1 – 1 1/2 hours, until it softens. Cool boiled lung and pass it through a meat grinder or finely chop it with knife. Slice onions and fry on skillet with butter. Add another 1-2 tbsp butter and chopped lung, salt and pepper. When fried lung and onions are fried, mix it with prepared hot buckwheat porridge.