Guryev porridge - recipe. Guryevskaya semolina porridge - a classic step-by-step recipe with photos of preparation Guryevskaya porridge from what cereal

Semolina porridge has always been a favorite dish on any table in Russia. It has been prepared since ancient times by both peasants and noble people. This nutritious and easy-to-prepare delicacy has a lot of variations and additives, which makes its taste unusual every time. One of the famous recipes is Guryev porridge, nutritious, satisfying and tasty.

Back in the nineteenth century, Count Guryev, whose name the dish was later named after, was known as a famous gourmet. One day he was invited to dinner with a certain officer he knew. The dessert that was served at a party simply amazed the count with its unusual taste, and he even kissed the officer’s cook. At home, Guryev began experiments and received a recipe that is today known throughout the world. Today, in any book on Russian cuisine you can find a lot of variations on the theme of preparing this dessert.

Traditional old recipe

There is that same old recipe that Count Guryev loved so much. It can be prepared in our time, quite easily, and even in a slow cooker. We buy milk and semolina and delight our loved ones with an unusual dish. We will need:

1. A glass of semolina.
2. One and a half liters of milk
3. 100-200 grams of walnuts
4. Four spoons of sugar.
5. A small handful of raisins.
6. Vanilla sugar - teaspoon.
7. A small handful of candied fruits.
8. Mint and berries for decoration.

So, next we will look at a step-by-step recipe that will allow us to enjoy such a delicacy as Guryev porridge. First, heat the oven to 180 degrees. Nuts must be steamed with boiling water, peeled and peeled. After that, use a spoon or knife to grind them and spread them in an even layer on a baking sheet, previously covered with special baking paper. Sprinkle the entire layer with a spoonful of sugar and place in the oven for a few minutes.

Pour boiling water over the raisins for twenty minutes. Then dry it and cut the candied fruits into small pieces. Bring milk (500 milliliters) to a boil, add two tablespoons of sugar and vanilla. Add the porridge and stir constantly. The porridge should thicken, after which we remove it from the heat and add raisins.

Next comes the most important thing. We take the mold, pour the milk that we have left into it, and put it in the oven, where we constantly skim off the foam. After this, take a baking sheet and grease it with oil. Layer layers of porridge, candied fruits and nuts, and foam. This way you can alternate layers several times. The main thing is that the last layer is the porridge itself. Sprinkle everything with sugar on top and bake for ten minutes. Sprinkle the finished porridge with berries and decorate with mint leaves. This Guryev porridge will surprise guests and loved ones, and most importantly, it is a dish of Russian cuisine, the recipe for which is quite simple.

Buckwheat Guryev porridge

There is also a recipe for buckwheat, where Guryev porridge will be salty. Preparation will require the following ingredients:

• 600 grams of buckwheat;
• 50 grams of dried mushrooms;
• small carrots;
• a small portion of butter;
• beef or pork brains – 300 grams;
• spices and salt to taste.

Guryev salty porridge is even easier to prepare than sweet porridge. The recipe is quite simple, first of all it requires boiling buckwheat. Take a pot and fill the buckwheat with boiling mushroom broth, add spices and oil. When the dessert is almost ready, the recipe requires taking it out into another container, and rinsing the pot itself and wiping it dry. Then put the porridge, fried carrots and mushrooms, and a layer of brains in layers in a dry pot. So we alternate the ingredients a couple of times. The very last layer should be from the brains. The dish is placed in the oven or cooked in a slow cooker until the buckwheat becomes crumbly. The prepared dish can be decorated with herbs and leftover mushrooms.

There is a very simple recipe for Guryev dessert, which is called “lazy”, because it requires a minimum of effort from the cook. It does not contain milk foam, which, although it gives the porridge a delicate taste, requires decent skill in cooking. For the lazy dish we will need:

• half a liter of fat milk;
• a glass of semolina;
• 50 grams of sand;
• 10 grams of vanillin;
• 100 grams of almonds;
• 50 grams of raisins;
• 100 grams of walnuts;
• 50 grams of butter.

The recipe is easy to make even in a minimum of time, for example, if guests suddenly arrive. The nuts must be fried in a dry frying pan until golden brown and crushed well. We cook semolina porridge in a simple way with milk, gradually adding vanillin, sugar, salt (a small amount on the tip of a knife). The mixture should have the consistency of thick sour cream. We fill it with oil and mix well so that there are no lumps left.

Guryev porridge is a porridge prepared from semolina in milk with the addition of nuts (hazel, walnuts, almonds), kaymak (creamy foam), and dried fruits.

Story

It is considered a traditional dish of Russian cuisine, but was invented only at the beginning of the 19th century. The name of the porridge comes from the name of Count Dmitry Guryev, Minister of Finance and member of the State Council of the Russian Empire. was Zakhar Kuzmin, the serf cook of the retired major of the Orenburg Dragoon Regiment Georgy Yurisovsky, with whom Guryev was visiting.

Subsequently, Guryev bought out Kuzmin and his family and made him the full-time cook of his yard. According to another version, Guryev himself came up with the recipe for porridge.

This dish was the most favorite on the menu of Emperor Alexander III. Before the train crash in 1888, the emperor was served this very dish for dessert. When the waiter approached the emperor to add more cream, a terrible blow occurred and the train derailed.

Guryev porridge is mentioned in V. Gilyarovsky’s description of Moscow taverns:

The St. Petersburg nobility, led by the grand dukes, specially came from St. Petersburg to eat Test pig, crayfish soup with pies and the famous Guryev porridge, which, by the way, had nothing in common with the Guryin tavern, but was invented by some mythical Guryev.

Recipe

Option #1.

Guryev porridge is prepared using kaymak or foam skimmed from cream poured into a wide frying pan. The resulting foams are laid out in layers in a wide saucepan, alternately with boiled thick semolina porridge mixed with crushed nuts, and brought to readiness over low heat in the oven, after which they are decorated with dried fruits or jam on top.

Before adding nuts to cooked semolina porridge, nuts should be peeled and calcined, otherwise the porridge will become gray in color and lose its taste.

Option number 2. Taken from The Book of Tasty and Healthy Food, 1952 edition.

Add sugar and vanillin to boiling milk. After this, gradually add semolina and, stirring, cook for 10 minutes.

Put butter and raw eggs into the cooked porridge, mix it all well and put it in a frying pan, pre-greased with butter, sprinkle with sugar and place in a hot oven. When a light brown crust forms, the porridge is ready.

When serving, garnish the porridge with canned fruit, pour over sweet sauce and sprinkle with toasted almonds.

For 3/4 cup semolina - 2 eggs, 1/2 cup sugar, 2 cups milk, 2 tbsp. tablespoons butter, 50 g almonds, 1/2 vanillin powder, 1/2 cans of canned fruit.

Since I have completely given up drinking milk and most dairy products, I don’t intend to cook Guryevskaya porridge, but I won’t refuse to try it if the opportunity arises.

I invite everyone to speak out in

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

Guryev porridge has its own history. The recipe was invented by the Russian Minister of Finance, Count Dmitry Guryev, back in the 19th century. Until now, modern people prepare this 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 realized that this is a casserole and is both a second course and a dessert, which is why children love it very much. Traditional ingredients are: semolina, nuts, cream or milk films, dried fruits. Let's say right away that preparing porridge is not very simple, but when you try it, you will realize that it was worth it.

Guryev porridge classic recipe

Tips for preparing the right classic porridge recipe

1. Semolina is not boiled, but is brewed with boiling milk and cream and kept covered in a saucepan for 15 minutes.
2. Then you need to melt several dozen foams from the milk.
3. Layers of semolina porridge are layered with foam and coated with jam, honey, sprinkled with nuts, candied fruits, dried fruits, and spices.
4. Bring to readiness in the oven over low heat.
5. Decorate the top with jam, dried fruits, and canned fruits.

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

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

Ingredients needed for the recipe:

• 1.25 liters of milk
• 0.5 cups semolina
• 0.5 kg of nuts (hazel, pine, walnuts)
• bitter almonds or 4 - 5 drops of almond essence
• 0.5 cups sugar
• 0.5 cups jam (strawberry, wild strawberry, seedless cherry)
• 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

Making the classic recipe for Guryev porridge:

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

Preparing foams. Pour the milk into a flat bowl (enameled cast-iron frying pan), place in a heated oven and skim off any strong foam that forms when they begin to brown, placing them in a separate bowl. Collect 12 - 15 foams.

Preparing semolina porridge. Using the remaining milk or cream, cook thick, well-cooked semolina porridge, add crushed nuts, sugar, butter, ground spices, and mix.

Cooking porridge. Pour a little prepared semolina porridge into a fireproof enamel frying pan with high edges or a wide flat saucepan in a layer of 0.5 - 1 cm, cover it with foam, again pour a thinner layer of porridge, re-layer 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 it out, pour the remaining jam and crushed nuts on top, and serve in the same bowl in which you prepared the porridge.

Guryev porridge is ready.

Guryev porridge recipe for every day

Products:

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

How to prepare the Guryev porridge recipe:

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

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

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

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

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

Grease the mold with butter and lay out in layers:

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

You should have 5 layers of porridge. Sprinkle the last layer of porridge with sugar. Bake in an oven preheated to 170 degrees until caramel crust.

After baking, decorate the porridge with nuts fried in caramel. Guryev porridge is ready.

Guryev porridge for breakfast, like for a holiday

Products:

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

Preparing the recipe:

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

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

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

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

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

In principle, the recipe will be good for Maslenitsa. The recipe and some philosophical discussions on the topic of sweet cereals are under the cut :)...

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I am not a fan of sweet porridges and, moreover, I am not a fan of semolina porridge). But this doesn’t mean anything - there are recipes, there are lovers and, as they say, you can’t take the words out of a song.
I cooked this porridge several times (in fact, two versions are described in this post) and came to the conclusion that, purely subjectively, for me, it is too sweet. The summer version with raspberries or strawberries is much better. But in the end, I got angry at the porridge, cooked regular semolina, lightly sweetened with sugar, topped it with foam, and simply decorated it with fresh strawberries on top. So this was much more interesting. However, in this publication I present a recipe based on an old recipe from 1909. And period. “Like it, don’t like it, sleep, my beauty..” So.

There are many variants of this porridge, which alternate layers of sweet semolina porridge cooked in milk, foam skimmed from oven-simmered milk (fresh cream), nuts (hazelnuts, hazelnuts, walnuts, pine) 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, instead of sweet semolina porridge with milk, rice, millet or buckwheat porridge, rubbed through a sieve, is used. The recipe below is based on a recipe from 1909.
The recipe is for four pots of approximately 250 ml:
Peeled walnuts - 300-350 g
Milk for porridge (highest fat content) - 3 cups (750 ml)
Milk (or fresh cream) for foams - 1-1.5 l
Semolina (fine) - 75 g
Sugar - 2-3 tbsp. spoons for semolina porridge + 100 g for nuts in caramel + 50 g for syrup with fruit + 2 tbsp. spoons for sprinkling. ONLY ABOUT 300g.
Raisins (preferably seedless) - 100-150 g
(FOR SUMMER OPTION YOU CAN 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 porridge and 30-40 g for greasing pots
Juice of 1/2 lemon
Olive oil - 1-2 tbsp. spoons

Preheat 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 using a nut grater before use. Larger or smaller - depends on preference.
- Pour the milk into a wide, roomy saucepan with high sides (you can use a cast-iron frying pan or a cast-iron wok). Bring to a boil and place in an oven preheated to 150-170 °C. As foam forms on the surface of the milk, remove it using a slotted spoon (a spoon with holes) and place it on a plate. This process can take about 3 hours. The more foam, the better. The foam should not be allowed to burn; it should have a golden or beige color.
When putting the foam on a tray or plate, you should try to use a fork to form “pancakes” with a diameter similar to the pots in which the layers of Guryev porridge will be collected.
- While the foams are being prepared, you should prepare nuts in caramel and raisins (or fruits in syrup if the option is summer).
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 cook over low heat, 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 you 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 kept at a low boil for no more than 5 minutes. Boil the syrup in such a way that all the fruit is included, that is, take 125 g of sugar for 1 glass of water. If you are using raisins, then place the raisins in the prepared hot syrup for a few minutes, without needing to cook them.
- When there is a sufficient amount of foam (12-16 pieces), cook semolina porridge with milk in a small saucepan on the stove. To do this, bring the milk almost to 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 layers in pots.
- Place a layer of semolina porridge 0.5-1 cm thick in each pot), then use a teaspoon to place a layer of foam, nuts, and fruits or raisins on them, then repeat the layers.
- The last layer should be made of porridge, which should be sprinkled with sugar on top and burned with a burner. Garnish with (preferably pine nuts) and raisins.

And  if there is no burner, then put the nuts in the caramel as a final layer and send the pots to the already preheated oven for about 7-10 minutes.
NOTES:
Guryev 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 prepare a lighter version of Guryev porridge. In this case, use only semolina porridge 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 something, I’ll add it, but I don’t think I forgot..

This photo shows a version without using a burner, and the last layer is caramelized nuts..

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 delicacy: cereals and nuts are available in almost every home, so every housewife can prepare it. Find out how real Guryev porridge is prepared from semolina or buckwheat, in a slow cooker or the traditional method - in the oven.

What is Guryev porridge

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

How to cook Guryev porridge

The recipe for Guryev porridge consists of several stages:

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

A particularly labor-intensive process is preparation of foams. They are easiest to make from full-fat milk in a wide saucepan. Some people like to froth it on the stove, but it's best to do it in the oven. When choosing dried fruits for porridge, stop at dried apricots, raisins, figs or various candied fruits. You can use sugar or honey for extra sweetness. The number of layers in your case can be whatever you want. Next, from the recipes you will learn what grain Guryev porridge is prepared from and how to serve it correctly.

Guryev porridge recipes

Although there is only one traditional way to prepare dessert, it can still be prepared in different ways, including not only from the usual semolina. Even if the cooking process may not seem so simple the first time, it’s worth trying at least once. Some traditional recipes will help you master this dish in various variations and introduce you to imperial cuisine.

Classic recipe

• Time: 50 minutes.
• Number of servings: 3 persons.
• Purpose: for breakfast.
• Cuisine: Russian.
• Difficulty: medium.

There is nothing more delicious than tasting Guryev porridge for breakfast. All family members will be grateful to you, and especially the little ones: who doesn’t love nuts and dried fruits? When choosing ingredients, give preference to fresh nuts, otherwise they will spoil the taste of the entire 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 and fry the rest.
2. Add a tablespoon of sugar to the fried nuts and the same amount of water for caramelization.
3. Pour hot water over raisins.
4. Pour the cream into a wide saucepan and place in an oven preheated to 160 degrees. As soon as the foam appears, carefully remove it and place it on a dish. Repeat the process to get 4-5 more foams.
5. Pour the semolina into the remaining cream, cook until tender, adding sugar.
6. Place a layer of porridge in a mold or pot, sprinkle with nuts, add raisins and a layer of foam. Make 2-3 more of the same layers or until you run out of ingredients.
7. Sprinkle the last layer with sugar and then simmer in the oven until it caramelizes.
8. Place the dessert and decorate with caramelized nuts or fresh berries, as in the photo.

In a slow cooker

• Time: 60 minutes.
• Number of servings: 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 has a multicooker, which helps prepare this or that dish without any problems. This did not bypass porridge with dried fruits either. Thanks to automatic start, you can set the program for a specific time so that the dish is ready for breakfast. Just prepare all the ingredients the night before and place them in a multicooker bowl in layers.

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 milk, stirring so that lumps do not form.
4. You need to lay out the finished semolina and, adding butter, mix.
5. Rinse the bowl and grease with oil.
6. Start adding layers - semolina, nuts, jam, foam - until you run out of ingredients. Sprinkle sugar on top.
7. You need to simmer the porridge in 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.
• Number of servings: 3 persons.
• Calorie content of the dish: 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 very tasty and satisfying, perfect as a main dish 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 also 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 mushroom broth over buckwheat and cook. Add salt and oil.
3. Cut the carrots into strips and fry in a frying pan.
4. Start layering the ingredients in the pots: buckwheat: carrots, mushrooms and a layer of brains. Make 2-3 layers in each pot.
5. Simmer the pots in the oven for 30 minutes.
6. Serve the dish with fresh herbs.

With rice

• Time: 50 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 150 kcal / 100 g.
• Purpose: for breakfast.
• Cuisine: Russian.
• Difficulty: medium.

If you don’t have semolina at home, you can make Guryev-style porridge from rice. It will turn out no less tasty and satisfying than its classic version. It is best to take short grain rice. Before cooking, it must be rinsed to remove excess gluten. Instead of regular sugar, it is better to use brown sugar if you have it on hand. Read on to learn how to prepare the dessert.

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 mold and place in the oven preheated to 160 degrees.
2. Carefully remove any foam that has formed.
3. Boil the rest of the cream, add the vanilla bean for 5 minutes, add the rice and cook the porridge.
4. Place the first layer of porridge in the mold, cover with cream, then chopped nuts, and a layer of fresh fruit. Repeat the action. You need to lay out layers until the ingredients run out.
5. Place in the oven for 10 minutes at 180 degrees.