King and porridge? Funny, is not it? And Pyotr Alekseevich loved this porridge. Although it was very simple, almost peasant.
Do you want to taste such a royal porridge? Save the recipe.
Do you know that Emperor Peter I the Great was fluent in fourteen crafts, but he could not master the weaving of bast shoes. But in his diet, he was as simple as that bast shoe.
The Tsar-Father preferred Russian cuisine, and he arranged dinners with European dishes only for foreign guests.
Peter I preferred simple and healthy food. If he was at home, he always dined at exactly a certain hour.
At his tsar's dining table, the sovereign preferred to see ordinary cabbage soup, as well as high-calorie and rich cereals.
But there were also goodies on the imperial table.
So on holidays, a pig baked in sour cream was sometimes served to the emperor's table, which the emperor butchered with his own hand.
Peter I also really liked the fried homemade duck.
Festive royal meals were not complete without jelly or meat aspic, ham, garlic dressing, boiled beef, sauerkraut or roast with cucumbers.
Interestingly, the king did not eat any fish. This is explained by the fact that he considered the fish harmful to his body.
But the monarch did not sit down to dinner without a crust of rye bread.
Sometimes the emperor's wife, Catherine I, cooked a special porridge for her husband with her own hands. Very tasty and satisfying.
So, are you ready to jot down the royal porridge recipe?
Ingredients:
1 cup pearl barley
3 glasses of water
1 liter of milk
1 hour l. salt
2 tbsp. l. honey
How to cook:
1. Sort the pearl barley (yeah, her very), rinse and pour 3 glasses of cold water. Leave to swell for 5-7 hours. It is better to do this in the evening, and let the cereal infuse and swell properly overnight.
2. In the morning, drain the water and add a liter of milk to the barley.
3. Cook porridge - bring milk to a boil, and then simmer for another 5 minutes over low heat. Salt, add honey or sugar.
4. Transfer the porridge to a fireproof dish or baking pot. Pour everything on top without residue.
5. Preheat the oven to 150 degrees and move the porridge into it.
6. Simmer the porridge for about an hour or a little more, until it swells at all and looks more like a pie, but it's still barley.
Add a little ghee to the finished dish and serve.
It was not for nothing that Peter I appreciated its taste - the porridge turns out to be excellent!
Bon Appetit!
And health to everyone!
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