International porridge day: the most delicious porridge for breakfast. How to celebrate world porridge day Step by step cooking recipe
"Feast of Russian porridge"
Target : to introduce children to folk traditions associated with cereals, to consolidate knowledge about cereals and cereals, to give historical information about the variety of methods and recipes for making cereals; to educate the taste of the child, the culture of nutrition, a healthy lifestyle through musical and theatrical creativity.
Materials and equipment: plates, spoons, tablecloths, napkins, krinka, cast iron,. A collection of cereals, as well as grains of legumes (beans, beans, peas) in glass jars.
Preliminary preparation:
cook several different types of cereals and legumes (rice, millet, semolina, peas, etc.); rehearse: ditties on the topic "Cereals and cereals"; songs, ditties, proverbs, round dance.
Holiday progress:
The holiday is held in a "Russian" room with a stove
Leading (in a folk sundress): Hello dear guests!
In Russia in the fall and on the post-Christmas days, after the end of the fast, there was a grandiose holiday - the day of porridge. And we guys will learn a lot of interesting things about porridge today. For our ancestors, porridge was a festive dish and far from simple. At any walk, rite, porridge occupied one of the main places. To this day, many folk omens about porridge.
There is a lot of porridge in the field, to be hay.
The gruel in the oven blushes, in the summer to rain, in winter to snow.
Porridge from the pot will come out of the oven - for worse, into the oven - for good.
Teacher. One of the main dishes of our grandfathers was porridge. Our ancestors called groats “falling asleep”. Hence the word "sleep". Crushed cereals were called "vargenya". From it it was possible to cook hastily - "bung". And what does the expression "bang up" mean today?
To cook, to do something hastily, quickly.
The choice of cereals in Russian cuisine was very wide. They were cooked from barley, millet, oats. They were flavored with oil. Rich people - poppy, walnut, poor - linen, hemp.
Leading. Shchi and porridge are our food. No wonder people say so. Russian people eat porridge with pleasure: tasty, satisfying, healthy. Preparing without fuss, especially needed for children.
Guys! You also often eat porridge in the dining room. Many do not want to eat it, they act like these 2 girls:
Girl-1. Porridge, porridge - I don’t want it, I’d rather swallow Snickers!
Girl-2. And my name is Alina, I don’t want porridge either!
I want marelade for breakfast, I want chocolate!
Leading. Oh, you are my stupid, my unreasonable! Eat porridge, eat! Yes, listen to her!
How did porridge appear on our table?
The foremother of bread is called by the people. They say that once an ancient culinary specialist cooked porridge, and inadvertently poured cereals more than expected. The mistake turned into a bug. At first, people were upset with the cook, and then they tried a new dish. So people say - bread appeared from porridge.
Hence the saying: "Porridge is our mother."
The Russians had a custom: at the conclusion of a peace treaty, together with former enemies, they cooked porridge and ate it as a sign of reconciliation. Hence the saying: “You can’t cook porridge with him!”
Christmas holidays, christenings, funerals and other events in the life of the people in Russia could not do without porridge.
Children:
1. Magpie - white-sided
cooked porridge,
convened the guys
to hear about porridge
to eat porridge.
Masha is not given porridge,
Not put in the mouth from a spoon,
And candy without the hassle
Themselves and climb into the mouth.
Is Masha to blame -
There isn't enough space for the porridge.
2nd: Buckwheat porridge
Where did you cook? In the oven.
Welded, got ahead,
So that Mitenka eats,
Kasha praised,
Divided for everyone.
Got a spoonful
Geese on the path
Chickens in a basket
Tits in the window.
Enough for a spoon
Dog and cat.
Teacher. (presentation) Today, guys, we will go to the house of a Russian who lived 300 years ago. In those days, even 2-storey houses were a rarity. They were built only by the richest people.
So, let's try to imagine the house of a Russian in antiquity.
Previously, they didn’t say “house”, but they said “hut”. The hut is a warm half of the house with a stove. The name comes from "stoke", "firebox". There is nowhere in the world a more comfortable home than our Russian hut, cut down from pine logs! She will save from the cold, and warm with the warmth of the tree, and cure with the pine spirit.
In your opinion, what should have been installed in the hut in the first place, where to start? The proverb says: "The peasant is quick-witted - he put a hut on the stove!" The most important and necessary thing in the house was the stove. In the old days there was even a saying: "Dance from the stove." During the harsh Russian winters, it was impossible to do without a stove. Food was cooked in it, bread was baked, grass was dried. Old people and children slept on it. You could wash in the oven.
Leading. The stove occupied a place of honor in the house. She had to be treated with respect. The stove is a village nurse. How the hostess gets up in the morning. So the first thing he starts is to melt the stove, and put cast iron in it. The first is for cabbage soup, the second is for porridge, and the third is for every need.
All day the stove puffs, tries. She bakes bread for the whole family, kalachi for small children. Such a glorious stove was in a Russian house!
Brownie appears: The stove itself is good. She bakes pies and cooks cabbage soup! And people strive to eat everything themselves, they don’t leave me anything!
Teacher. What is this miracle?
Brownie: It's me, Brownie.
Leading. We are glad to see you in our house! We know a lot about you, but we meet for the first time. Can you tell us about our distant ancestors?
Brownie: Of course, I can tell you a lot of interesting things. But first I want to check what you know about me and my friends - house spirits.
1st student. I know that you, dear Brownie, were considered the most important spirit guarding the house of the Slavs. You live under the stove. And to make you kind, they give you a piece of bread and a bowl of milk.
2nd student. And I know that you are a good spirit. But like any evil spirits, you sometimes like to do all sorts of dirty tricks.
3rd student. If you, Brownie, live in harmony with the owners, then you take care of the cattle, comb the mane of the horses, and sometimes even wash the dishes! And if you get angry, you mix up the mane of horses, steal milk from cows.
Dear Brownie, from time immemorial you have been honored in Russia, they could not imagine their home without you!
Leading. Wooden figures of bearded people - Churov personified the ancestors of one kind or another. To this day, the expression has survived: "Keep away from me!".
4th student. In addition to Domovoy and Churov, the Dvorovoy family, Skotnik, and Kutny God guarded the family. They were kind. But there was also an evil spirit - Bannik. They cut a black chicken for him to appease him.
Brownie. Well done boys! And I want to tell you what the Russian hut looked like.
Diagonally from the furnace was the Red Corner. This is the most holy place, there were icons in it. Everyone who entered the hut had to cross himself. The table was placed in the Red corner. Along the table were benches and benches. Are benches and benches the same thing? What is the difference?
5th student. The benches were made wide and attached to the walls of the hut. You could sleep on them. And they sat on the benches. They could be moved. And in the houses there were lockers, chests - that's all the furniture!
Brownie. Oh, what good fellows you are! How much do you know! Only we, Brownies, are not only smart, but also funny, we love to dance! Well, honest people, go out into a round dance! Let's Dance!
Round dance "Kalina-raspberry"
Teacher: Do you know proverbs and sayings about porridge?
1st child: Buckwheat porridge is our mother, and rye bread is our father.
1st child: Shchi and porridge - our food! 1st child: The thick porridge of the family will not disperse.
2nd child: You can't feed a Russian peasant without porridge.
2nd child: No cabbage soup - so more porridge lei!
3rd child: Oatmeal was boasted that it was born with cow's butter.
3rd child: Eat porridge - no teeth needed!
4th child: Without porridge and lunch is not at lunchtime.
4th child: Woe is our porridge without butter!
5th child: Hope for someone else's porridge, but your own would be in the oven.
5th child: You won't spoil the porridge with oil.
6th child: Porridge is our breadwinner!
6th child: Good porridge, but a small cup
7th child: Borscht without porridge is a widower, porridge without borscht is a widow.
7th child: Eat porridge, but do not cut with a knife!
Brownie. And I love porridge! I eat it for a century, and I want it all the time! Do you know, guys, without which there is no tasty porridge? Guess my riddles:
What always lies on top of porridge? (Butter).
· They don't eat me alone, and without me they don't eat anything! (Salt).
Liquid and not water, white, not snow (Milk.)
I am white as snow, in honor of everyone and you like me to the detriment of your teeth. (Sugar).
Well done boys! You know how to cook porridge! For this I will play a game with you!
Leading: Ah yes, well done, and now I will check if you know how to taste the types of cereals, come out three brave men, a daredevil, a daredevil.
Competition "What kind of porridge?"
Blindfolded children determine the name of the porridge after they try it.
Teacher: Guess riddles about cereals and cereals that are prepared from these cereals:
1. Not a field, but worried. (field)
2. Black, small crumb, they will collect a little.
They boil in water, whoever eats will praise. (buckwheat)
3. What is green for two weeks,
two weeks of earing
blooms for two weeks
pours two weeks
dry for two weeks? (rye)
4. As in the field, on the mound there is a chicken with earrings. (oats)
5. Small baby, gold capsule. (millet)
6. One hundred brothers gathered in one hut to spend the night. (grains in an ear)
7. Without arms, without legs, crawling on a batog. (peas)
8. This porridge is full of vitamins, even though it looks black (buckwheat).
It is known for sure that she comes from the south. And about everything southern in ancient times they said - Greek. That's where the name of the porridge comes from.
9. Little children love her, the most delicious in the world. (semolina)
10. They call it beauty porridge. Love her and you. (oatmeal)
11. White grains melt in the mouth, China is remembered. (Rice).
12. Boiled grains sparkle like pearls (Pearl).
12. Peter I loved this porridge. Barley - because pearl - in French - pearls, and boiled porridge resembles pearl beads.
13. Small grains resemble the sun. Yellow in a pot - satisfying in the belly. (millet)
Brownie: I will name the products. If they are suitable for porridge, say “Yes”, and if they are not suitable, say “No”.
A GAME:
Magpie - white-sided conceived to cook porridge to feed the children. I went to the market and this is what I got:
Fresh milk... (yes)
Chicken egg ... (no)
Semolina ... (yes)
Headed cabbage ... (no)
Pickled cucumber ... (no)
Meat jelly ... (no)
Sugar and salt ... (yes)
· White beans… (no)
・Clarified butter
Salted fish
· Bay leaf
Chinese rice
Prunes and raisins
· Chocolate delight
· Bulgarian pepper
tatar sauce
· Strawberry jam
· Biscuits
Well done boys! These are the foods that go well with cereal!
Teacher: Our dear guests, and the guys know ditties about porridge.
"Ditlets about grain and porridge"
1st child: Give me porridge, give me porridge
Give porridge with milk.
Let's eat delicious porridge
And we will sing ditties to you.
2nd child: Come dine with me
Taste rich cabbage soup.
When I invite you again
I will treat you to barley porridge.
3rd child: Oh, girlfriends, it's bad,
My little one is sick.
He lost his appetite
I ate half a bucket of porridge.
4th child: And I would dance and sing
Just no power at all.
I would eat half a bucket of porridge
If someone cooked
5th child: Oh, our peas have grown
In a wide garden.
I'll cook porridge from it -
And everything will be all right.
Together: For our health
They feed us all porridge,
Mannu with milk
Everyone loves kasha!
Brownie: Well done, and now let's check your strength, how much porridge did you eat.
Competition "Tug of war"
Children are divided into two teams and compete with strength.
Leading: Do children like to exercise their tongue with tongue twisters. repeat:
There is porridge on the table, and Masha on the chair.
Masha ate porridge, mother washed the bowl.
They gave Pasha porridge with curdled milk, he did not want porridge with curdled milk. Give me regular porridge.
Our porridge is good - from wheat and oats.
The mice ate porridge from a bowl. Washed mice bowls for bears.
Competition "Cinderella"
Children separate the beans from the peas.
HYMN TO KACHE. Students read.
1. If your thoughts are in disorder,
If you have confusion in your head,
They say: In your head - porridge,
Only this, my friends, is too much!
After all, you must admit, guys,
That saying is wrong.
But is porridge to blame
What is a stupid head?
2. If all your words are mixed up,
If your speech cannot be understood,
They say that you have porridge in your mouth,
Blame the poor fellow again.
But let's face it, guys.
That the verdict is unfair.
Is porridge to blame
When is our language lazy?
3. If your shoes are torn,
And the leg is already visible in the hole.
They say - shoes ask for porridge,
So it's her fault again!
But is it right guys?
We take out anger on the porridge.
After all, it's not porridge's fault,
That the nail is badly driven into the sole.
4. Do not believe in different tricks
There is nothing more beautiful than semolina!
Everyone will be happy to dispel these myths.
Porridge is what smokes on the table
And gives off a delicious scent!
Leading. They even guessed on porridge. If in the summer the porridge is browned - to the rain, and in the winter - to the snow. At Christmas, a spoonful of porridge was thrown up to the ceiling. If many grains stick, the harvest will be rich! And if not enough - bad.
Teacher. The main treat was porridge on the day the child is baptized. They arranged a festive dinner - christening. In the old days, the main treats at christenings were "woman's porridge" and "woman's pies". Porridge symbolized the continuation of the family, it was cooked from several types of cereals and was very thick and satisfying. For a pot of porridge, relatives waged a comic bargain, and after the emptying of the pot, it was broken for the happiness of the baby.
there is a table, guests (students) are at the table, (there is a bed in the center, there is a doll in it)
Godmother (girl):
We gathered for the christening.
Birthday Angel!
Our baby for our joy
Was introduced into the sacred temple.
Guests are invited, sit down,
Have a good meal
Eat and drink slowly
For the health of the baby!
The godmother takes out the porridge this time and begins to distribute it.
She puts a spoon to the mother of the baby:
First our porridge
Mom eats!
Mother: I will eat, get better,
Gain strength!
She puts a spoonful of porridge to her father and sprinkles generously with salt, pepper or pour mustard:
Dad: And Papa a spoon!
I'll chew a little
Vigorous porridge,
The porridge is salty!
Everything: Daddy will know
How difficult it is to give birth to children!
Treats brothers and sisters (any students):
On a spoon to brothers and sisters,
Both big and small!
To play with the youngest
So that he is not offended!
Treats grandparents:
Grandmother and grandfather: Our grandson is excellent
And our venerable age,
We have a full cup of porridge!
Treats the godfather:
Godfather: The godfather will eat in one sitting!
In a porridge cow's butter,
The baby will be healthy!
Treats other relatives:
To you, aunts and uncles,
One bucket for all!
Eat, eat up
Want the baby to grow! (puts on the table)
Brownie: Well, they surprised me, you even know the old traditions
Brownie: I want to reveal a secret
And some useful advice:
If an illness happens to someone,
Tea can help!
Tea of all drugs is more useful
Helps with diseases!
Tea in the heat refreshes us,
And warm in cold weather.
And overcome drowsiness
And argue with fatigue!
Will crush any disease.
Tea is your best friend!
Student 7. Tea appeared in Russia much later. It was brought from Mongolia, then from China. At first it was very expensive and inaccessible to the common people. And then, when tea fell in price, the Russian people could not imagine a feast without tea drinking. Yes, with jam! Yes, with gingerbread! Yes, with sweets and all sorts of sweets!
song "Sweets".
Brownie: And now it’s time for me to go back to my stove, well done you guys, now I know for sure that you love porridge and know a lot about it, and I leave you a pot of porridge as a gift, which will add health and mind to you. Farewell. (leaves)
Student 8: We were fed porridge. That's why we grew up so big and smart that we ate well porridge in childhood - a spoon for dad, a spoon for mom. And if you ate little porridge - who is to blame for you? Remember, it's not too late to catch up
Teacher. At the end of the meal, “full” was served - boiled millet with honey, and the guests understood that it was time for them to leave. Hence the saying - "Eat your fill!"
Many dishes of those distant times we love to this day. These are porridges, and borscht, kissels and kvass. And many other dishes. There is no future for the people who do not remember their past. So let's remember and honor our history and our traditions!
Student 9:
Smart, strong our people
Protects his land
And the legends of the bed
We must not forget
Glory to Russian antiquity!
Glory to the Russian side!
Song Samovar.
Tea drinking.
Manukovskaya I.V. year 2013
Shchi and porridge - our food
A.V. Suvorov
There seems to be no way to do without porridge. We cook it almost every day for breakfast. Porridge is loved and eaten by people of all ages: from young to old. Porridge is the foundation of a healthy and proper nutrition. Porridge, like no other product, has an extremely positive effect on our body and on appearance. They remove all toxins and toxins from the body and help to cheer up in the morning, as well as recharge with energy and strength for the whole day.
The Porridge Festival was first celebrated in the UK, as the British are known for their love of oatmeal. Gradually, this tradition spread around the world, and every year on October 11, cafes and restaurants from different countries serve original and delicious cereal dishes.
On this day, tournaments and porridge cooking championships are held, in which experienced cooks compete in culinary skills. Competitions for the best eater are no less popular, since cereals can be so deliciously cooked that it is impossible to break away from them.
Our ancestors also celebrated the end of the harvest with fairs, holidays and festivities. After harvesting grain and replenishing household cereal stocks, the peasants arranged a feast with cereals cooked with meat, lamb and pork fat, fish, eggs, mushrooms, vegetables and fruits.
Anyone who believes that it is shameful to offer porridge to a guest as a treat is mistaken. From time immemorial, porridge has been the second most important dish on the Russian table after shchi.
What is porridge made from? The question seems simple, and every child knows the answer to it: buckwheat porridge is cooked from buckwheat, millet - from millet, barley porridge from pearl barley. As for buckwheat, everything is correct, but the rest is not quite so. Boris Burda writes: “Millet porridge is actually millet, semolina is from wheat, pearl barley is generally from barley. By the way, what is pearl porridge with pearl oil? It turns out that barley porridge with margarine is pearl, it is a pearl, and the word "margarine" comes from the Greek name for pearls.
Most of us believe that there is nothing complicated in cooking porridge: you just need to accurately observe the ratio of cereals and water. However, if you do not follow certain rules regarding maintaining temperature, the strength of the fire (its intensity) and pressure, then the porridge is not particularly tasty. That is why many of us have such a dismissive attitude towards cereals. But it’s not the cereals that were once the most delicious dishes that are to blame, but the cooks who cooked them incorrectly. If the porridge is cooked correctly, then it will not only be tasty, but also especially healthy.
Kasha is one of the favorite dishes of the Russian table. The range of cereals in Russian cuisine is very wide. They were cooked from different cereals crumbly, viscous, liquid with fish, meat, liver, onions, mushrooms. In the past, one of the main places was given to porridge on the festive tables. There was even a holiday "Baby porridge". It has been said, not without reason, that "You can't feed a Russian without porridge". They guessed at this cherished dish, believing that in summer the porridge blushes well - for rain, and in winter - for snow.
Porridges were also cooked in milk, cream, sour cream, broth. In the middle of the XIX century. in Moscow, the famous gourmet Rakhmanov's porridges were famous, which were cooked on concentrated grouse broths with cheese. Somewhat earlier, the Russian aristocracy got acquainted with the porridges of the nobleman Guryev.
To prepare ordinary porridge, the cereals are sorted out, washed (except for buckwheat, semolina, Poltava fine and oatmeal), and for crumbly - it is lightly fried before cooking. Then pour the liquid, add salt, oil and, stirring, cook under the lid until all the liquid is absorbed. After that, the porridge is put to steam in a hot oven or cooked with very low heat. Ready porridge can be fried in a pan. Served with cabbage soup, borscht and a separate dish with butter, milk, cream and sugar.
Porridges occupy a very special place in our cuisine, and for a reason, because they saturate the body with energy, give health and longevity. One of the most interesting porridges of traditional Russian cuisine is Guryev porridge - a very interesting, tasty and healthy dish.
You can cook Guryev porridge for breakfast or lunch, but some of its admirers like to eat it at any time of the day. The emperor was such an admirer Alexander III who considered it his favorite dish. An interesting and sad historical fact is that the emperor was going to eat it before the train on which he was traveling with his family crashed, after which Alexander III became very ill and eventually died due to kidney disease.
This wonderful dish was invented at the beginning of the 19th century by the serf cook Zakhar Kuzmin, whom Minister D.A. Guryev made him his home cook. The recipe for porridge gradually began to be mastered by all the chefs of the Moscow nobility, it began to appear in cookbooks even outside of Russia and became very famous. And today it remains one of the most popular cereals.
Guryev porridge is both a second course and a dessert, which is why children love it so much. Its traditional components are semolina, nuts, cream or milk foams, dried fruits. As for the preparation, it is not very simple, but it is definitely worth it, and it is easy to verify this by preparing it at least once.
PORRIDGE GURIEVSKAYA HOT
Ingredients:
1/2 cup semolina
2 cups whole milk
2 tablespoons butter
100 g sugar
2 cups heavy cream
It is believed that the Porridge Festival was first celebrated in the UK, as the British are known for their love. Gradually, this tradition spread around the world, and every year on October 11, cafes and restaurants from different countries serve original and delicious cereal dishes. On this day, tournaments and porridge cooking championships are held, in which experienced cooks compete in culinary skills. Competitions for the best eater are no less popular, since cereals can be so deliciously cooked that it is impossible to break away from them. In Ireland, Scotland, Estonia, France and the USA, thematic quizzes are held with songs, poems and proverbs dedicated to grain products. However, let's not talk about oatmeal, especially since it has its own holiday - April 8th. In Ukraine, they love porridge no less. Porridge Day is a great occasion to remember the existence of rituals associated with this traditional Slavic dish.
As gastronomic historians assure, our ancestors cooked porridge from oats, pearl barley and barley thousands of years ago. Often it was cooked from several types of cereals. For increase useful properties, taste qualities were added to it: meat, mutton or pork fat, fish, eggs, mushrooms, vegetables and fruits. In our kitchen, porridge is one of the most common dishes. And not only everyday ones, because in Russia porridge was prepared for weddings and christenings. Kashi were the central dish of feasts in honor of the end of the harvest. It is with porridge that many ancient rituals and traditions are associated. Porridge, which was called "babkina", met a newborn; the bride and groom certainly cooked porridge, which was an obligatory part of the wedding ceremony (hence the expression “you can’t cook porridge with him (her)”); porridge (kutya) commemorated a person, seeing him off on his last journey. We can say that porridge accompanied a person throughout his life.
Since ancient times in Russia, the word porridge meant precisely a hemp dish. Over time, this culture gradually left the traditional diet - it was replaced by: buckwheat, millet, oats and other cereals. In an earlier historical period, hemp seeds were perhaps the only available source of nutrition for the masses. Wild hemp grew over vast areas and could easily be harvested without farming. In excavations of ancient settlements, archaeologists often find tools for processing hemp and its seeds. Hemp fiber was woven into material that was used in tailoring and home furnishing. Hemp fiber is very resistant to moisture and, until the advent of synthetic technology, all kinds of marine ropes were made from it. In a word, hemp culture is valuable in many ways. Today, few people know the taste of hemp porridge, but this forgotten dish is gradually returning to the people. Already more and more often on the shelves of supermarkets you can find hemp groats. Hemp seed is of particular value now, in the almost complete absence of organic food. The dominance of genetically modified products has already taken on a global character.
In Ukraine, porridge was made from millet, buckwheat, barley, wheat, oats, corn, and later rice. The crushed grains were separated from the scales, obtaining clean grains by sheretuvannya in groats or pounding in a mortar. At the same time, the groats could remain whole or turn into small cuts. Cereals were prepared for cooking in different ways: barley, millet, corn, washed wheat, buckwheat and oats were fried until golden brown.
Buckwheat and millet porridges were distributed throughout Ukraine, corn porridge - in the south-west and in the Carpathians, oatmeal - in some areas of Polissya and Western Carpathian region, barley - also throughout the territory, but in more on the Left Bank. Wheat porridge was less popular as wheat was almost entirely converted into flour. From the beginning of the 20th century. rice groats appeared in peasant life, but it became widespread only in the post-war years. Buckwheat porridge was still the favorite throughout Ukraine: "Buckwheat porridge is our mother, and rye bread is our father."
Grout- one of the oldest dishes common among Slavic peoples. Steep salted wheat dough on eggs was ground with flour in wooden troughs with a wooden spoon, a stirrer or a hand until balls the size of a pea or bean were formed. They are boiled in boiling water or milk, sometimes in meat broth. The grout is considered ready when the dough floats. The dish has a thick texture. It is consumed by dressing with vegetable or butter, fat, with or without frying. Zatirka (as well as dumplings similar in terms of ease of manufacture and high calorie content) was cooked in Ukraine almost every day. Nowadays, this dish is cooked not so often and mainly in the Poltava region and the Middle Dnieper region.
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| Kutya in makitra and makogon |
A number of traditions are associated with this dish. On memorial days in Russia (mainly among the Eastern and Southern Slavs), a funeral kutya was prepared, which was also called "kolivo". It was nothing more than a sweet porridge cooked from whole grains of (red) wheat (rarely barley or other cereals, more recently from rice), poured with honey, honey or sugar, with the addition of grated poppy seeds, raisins, nuts, milk and even jams and cookies (such as biscuits or crackers). At the same time, sweetness was a symbol of heavenly bliss, and grains symbolized the resurrection of the deceased. This porridge was also served for the baby's christening, but in this case it was given a life-affirming meaning. The preparation of baptismal porridge had its own characteristics. First, they boiled it in milk with the addition a large number oils; secondly, depending on the sex of the baby, it was customary to bake a chicken or a rooster in baptismal porridge. And, of course, not a single Christmas could do without kutya. Among the Eastern Slavs and Poles, kutya is necessarily prepared on the eve of Christmas and Epiphany, so in Polissya the eve holidays themselves are called Kutya, or Poor kutya (before Christmas), Rich kutya, Hungry (Water) kutya (before Epiphany), among Russians they call a kuteinik Christmas Eve. There is also an Orthodox custom of eating kutya (koliva) on Friday of the first week of Great Lent, reminiscent of the miracle of the martyr Theodore the Tyrone. (The very day of memory of the martyr Theodore Tyron is celebrated on Saturday of the first week of Great Lent.)
Fortune-telling is known with: thin kutya - without fried foam, sunken - promised a bad year. At night, family members put their spoons in a plate with kutya, on them - pieces of a pie and covered this structure with a tablecloth. In the morning they looked: whose spoon turned over, he can die in the new year. At the first Christmas dinner, the first attempt was made to influence the future: the souls of the dead ancestors were invited to the table, asking for their support. Then the head of the family took a plate with kutya, went outside, invited the elements to dinner: frosts, winds and storms and asked them to spare his harvest in the new year. Having treated the elements with kutya, the owner returned to the house, and the family proceeded to the first supper after Lent. Then everyone went out into the yard and wondered what harvest the new year would bring. A clear sky - to a good harvest of grain, icicles under the roof - to a year rich in corn, frost on the trees - to an abundance of fruit. The remains of kutya and vodka (a drink made from dried apples, pears, raisins and berries) were left overnight on the table for the souls of the dead and placed on the threshold for a treat of frost during all the Christmas holidays.
Kulish(Russian kulesh) - a dish that has become widespread from the Cossacks of Zaporozhye. The ancestral home of the well-known kulesh is Hungarian millet porridge (in Hungarian millet is called "Kölesh" (Koeles)). According to Dahl's dictionary, " liquid stew with corned beef from pea oatmeal with bacon, etc.". The culinary dictionary of William Pokhlebkin defines kulesh as " 1. Rare flour porridge with bacon. Belarusian a national dish. 2. Millet gruel with cracklings and onions. Ukrainian and South Russian dish».
Mandatory components of the classic kulesh are millet groats and lard. The rest is what you find. Any grits are suitable for kulesh, but it is better if it boils into a slurry. It could also be wheat, both unground and rushnitsa (flour of the coarsest grinding). So, Chernihiv residents make it from buckwheat, and residents of the coastal regions - from corn. Kulesh is easy to cook at home and in the field. Hence its other name - field porridge. Washed millet was poured into a cauldron with boiling water, one or two potatoes, salt, root, greens were added for taste. Ready kulesh was rubbed with lard with onion and garlic. It was especially tasty with bacon, a piece of meat (even corned beef) or fish. Kulesh was considered ready when the millet was completely boiled and a porridge-like mass was formed. Kulesh was cooked mainly with millet, it happened that in some places they also cooked buckwheat (some regions of the Chernihiv region, Poltava region), corn (southern Podolia). Sometimes, on the right-bank Polissya, millet kulesh was boiled in milk (milk kulesh), whey (whey kulesh) and butter. The “Cossack” is known, it is also the “fluid” kulesh - a variant of the porridge of the Upper Don Cossacks. It was prepared during campaigns, cut off from the main food reserves, by the Cossacks, hiding on their canoes-gulls in the floodplains of the Great Meadow after the raid on the Turks. Groats in this kulesh were replaced by underwater basal parts of aquatic plants, such as cattail and the like, deprived of chlorophyll. They are juicy, soft, with a high content of starches, sugars, glycosides. A thick kulesh was considered tasty, and not one in which a grain after a grain chases with a club. In the field, kulesh was prepared for lunch, and at home, usually for dinner. It is still one of the favorite folk dishes.
Kulesh field
Pour millet into boiling salted water, bring it to readiness. Then add the potatoes cut into small cubes and let the contents boil for 30 minutes. After this time, season the dish with finely chopped onions and parsley, overcooked in lard, cook for another 5 minutes.
Kulesh millet
Millet - 100, onion - 105/85, bacon fat - 25/20.
Millet is washed several times with warm water (40-50 ° C), and then scalded with boiling water. Lard bacon is cut into small cubes, fried to release fat, add onion chopped into small cubes, sauté.
Prepared millet is placed in the boiling broth, boiled almost until tender, seasoned with onions sautéed in lard, salted and boiled for 3-5 minutes. Kulesh can be cooked with potatoes. In this case, part of the millet is replaced by potatoes.
Kulesh with mushrooms
Potatoes - 333/250, millet - 60, dried white mushrooms - 8, onions - 95/80, oil - 25, mushroom broth - 750.
Mushroom broth is brought to a boil, diced potatoes are placed, brought to a boil, prepared millet is added and cooked until almost cooked. For 3-5 min. before the end of cooking, put finely chopped boiled mushrooms, fried in oil, along with finely chopped onions, salt, spices.
Kulesh siverskiy
Millet - 83, carrots - 16/13, onions - 56/47, bacon fat - 20.8/20, broth - 800. Pork (shovel part, brisket) - 136/116, beef liver - 54/44, mass boiled pork - 70, mass of fried liver - 30.
Cooking. The brisket or shovel part of the pork is chopped into small pieces and the broth is boiled. Part of the fat is cut into small cubes, fried to a golden color, add the liver, cut into small cubes, and fry together. Millet, fried lard and liver are put into the broth and boiled for 15-20 minutes, carrots and onions, spices, salt, sauteed in the rest of the lard, are added, boiled for 5-7 minutes.
Buckwheat kulesh with pork
300-400 g of pork, 0.5 kg of buckwheat, 2 cups of meat broth, 1 onion, 1 carrot, frying fat, salt to taste.
Sort the buckwheat, wash the carrots and grate on a coarse grater.
Peel the onion and do not chop too finely.
Rinse the pork, cut into cubes, put in a pan with a thick bottom, grease it, and fry until golden brown.
Then add onions, carrots to the meat, pour in the grits, pour in the broth, salt and cook until tender.
Use only hot.
Kulesh bean
2 cups of white beans, 1 slice of stale rolls, 1 tablespoon of butter and vegetable oil, 1 parsley root, 1 small carrot, 1 onion, 1 teaspoon of flour, 2 egg yolks, 0.5 cups of sour cream, salt to taste.
Peel and finely chop the onion.
Wash the parsley root and carrots, grate the latter on a fine grater.
Washed and soaked for 3-4 hours, pour the beans with 3 cups of cold boiled water, add the roll, vegetable oil and cook over low heat for at least 1.5 hours.
The water where it is boiled should not be salty, otherwise the cooking process will be long. Wipe the finished beans through a colander, thus obtaining fresh bean puree.
Mix flour fried in butter with carrots, onions and chopped parsley root.
Dilute the vegetable mixture with hot boiled water (3 cups), salt, boil a little and add to the bean puree.
Grind the egg yolks with sour cream, beat a little and, stirring, pour into the bean-vegetable mixture.
When deciding on this dish, the hostess must be sure of the freshness of the eggs, because here they are present in their raw form. This kulesh with hot croutons is especially good.
Zlyvana porridge
A little research on the strange name of this porridge. “Zlyvana” is Ukrainian, but in Russian “Drain” porridge is known on the territory of Ukraine and Russia. In some regions, it is called Field porridge, since in all likelihood it was cooked in the field. The recipe for this porridge is familiar to fishermen and hunters. There are various varieties of this porridge. One of which apparently gave the name to this porridge. To prepare this option, they take twice as much water as they need to prepare ordinary porridge, and after the potatoes and millet are ready, the unabsorbed water is poured into a separate bowl. Porridge is seasoned as described above with fried onions, cracklings and butter, and the drained broth is seasoned with finely chopped herbs and served separately. There is another very interesting option this porridge, originally from the Kuban. At the end of cooking, raw eggs are added to Drain porridge in Kuban style and mixed thoroughly. The smell and taste of this porridge will bring someone back to childhood, and someone will be reminded of an evening by the fire on the river bank or in the forest. That's all, well, except perhaps one more thing, if you cook this strange porridge, then don't spare the butter, as they know you won't spoil the porridge.
2.5 cups water, 1 cup millet, 2-3 medium potatoes, 200 g raw fatty pork belly, 2-3 onions, 70 g butter, salt, ground pepper to taste
Peel the potatoes, cut into small cubes, pour 2.5 cups of water, bring to a boil and cook for 10 minutes.
In the meantime, wash the millet in several waters and add it to the floor of the finished potatoes, reduce the heat and cook until the millet is ready. Salt the porridge to taste.
Meanwhile, prepare the roast. Finely chop the fatty brisket and 1-3 onions. First, fry the brisket so that the fat is rendered, and then add the onion and fry it until golden brown, pepper to taste.
Put the frying into the finished porridge, add a good chunk of butter and mix thoroughly, trying to slightly mash the potatoes. Divide the cooked porridge into bowls and serve. And since it’s simply not possible to call this porridge a side dish, since this is a completely independent main hearty dish, a light vegetable salad will be enough, the most ordinary salad of cucumbers and tomatoes is ideal.
Chumatskaya porridge
This hearty, aromatic millet porridge with porcini mushrooms is the perfect dish for an autumn lunch.
It is very simple in execution and in terms of products too. We will need: millet 400 g, lard 100 g, onion 100 g, fresh mushrooms (preferably porcini) 500 g, dill or mint to taste.
Fresh mushrooms are cleaned, washed, finely chopped and fried in lard with finely chopped onions.
Rinse a glass of millet well so that the water is clean, then drain it. For a glass of millet, add one and a half glasses of water. Boil millet until half cooked, mix with mushrooms and onions, salt and bring the porridge to readiness in a preheated oven. You can add some milk.
With the heat, the heat is served on the table without forgetting to sprinkle with mint or dill to taste. Cup according to the state of the soul.
Banush (banosh, tokan)- Ukrainian Hutsul traditional dish, steep porridge made from corn flour, cooked on cream or sour cream. From time immemorial, banosh, like brynza, has been prepared exclusively by men, because sheep breeding and everything connected with it is a man's business. According to tradition, it is cooked exclusively by men on an open fire. It is a variant of hominy. In the Rakhiv region, they say that this is the national dish of the Hutsuls, which was prepared when there was nothing to eat and only sour cream remained, because everyone had cows, and a little cornmeal ... And why banosh? For the master is Banosh, and the mistress said to him: eat, Banosh, eat, Banosh. This is how the banosh dish came about.
Corn grits are gradually added to the cream or sour cream brought to a boil. Cook until tender with constant stirring with a wooden spoon. They say that cream or sour cream for banush must be three days old, they must be stored in a pantry so as not to sour. Do not put in the refrigerator, because they will spoil. Verkhovyna residents serve banush on holidays with feta cheese and cheese, as well as cracklings and mushrooms. In the midlands of the Carpathians, this dish is called - tokan.
Real Hutsul banosh
For 4 servings of banosh we need:
1.5 cups (200 g) corn grits, finely ground When buying at the market, ask the saleswoman for the cereal for Banosh.
500 g cream (farm, in no case pasteurized) or liquid sour cream. Keep in mind that banosh sour cream turns out sour, if you don’t like it, be sure to take cream
Salt
Smoked lard or bacon
Brynza or vurda*
Pour sour cream or cream into a cast iron pot and bring to a boil.
Pour the grits in a thin stream, stirring, into sour cream and cook over low heat until thickened (a pasty consistency similar to semolina). Banosh should never be as thick as tokan.
Meanwhile, cut the bacon or lard into strips and fry in a pan until crackling. You can also add sheep sausage, unless, of course, Romanians from Uzhgorod sell it to you.
Reduce heat to low, and rub with a wooden spoon until oil drops appear on the surface. When it shines, remove from fire. This stage is very important, you need to beat the banosh well so that the sour cream or cream in it turns into butter.
Put bacon and crumbled cheese on a spacious plate, without sparing. There is hot banosh. Lightly salted cucumbers also go very well with it.
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Hutsul Lagoza
500 g barley groats, 1.5 liters of water or milk, 200 g of sugar or honey, salt
Boil viscous porridge from barley groats in milk or water.
Before serving, porridge is sprinkled with honey or sprinkled with sugar.
Semolina porridge with apples
Semolina - 500 g, milk - 1.5 l, butter - 200 g, sugar - 100 g, apples - 300 g, cinnamon, salt - to taste.
Pour semolina, salt into boiling milk and cook for 10 minutes. Then add butter, sugar, cinnamon, grated apples, cook until done.
Served with apple sauce.
Useful and nutritious pumpkin porridge- a great dish for the autumn menu. It can energize you for the whole day. Moreover, such pumpkin porridge is well suited for breakfast, lunch, and dinner. Pumpkin porridge is prepared very simply and quickly, even a novice hostess can cook it. Traditionally, Ukrainian pumpkin porridge is prepared directly from the chopped pumpkin pulp itself, or various cereals are added to it: rice, millet, semolina (semolina), oatmeal or corn grits (the one from which hominy is cooked). Mostly pumpkin porridge is boiled in water or milk. Usually pumpkin porridge is seasoned with butter and sugar. But you can improve the taste of pumpkin porridge by adding honey, nuts or dried fruits to it.
Pumpkin porridge with millet and raisins
pumpkin - 300 g, milk - 500 ml, raisins - 50 g, water - 1 cup, millet - 1/2 cup vanilla sugar - to taste, sugar - to taste, salt - a pinch
Peel a piece of pumpkin from the peel and seeds. Next, cut the pumpkin into small cubes, put in a saucepan, pour water, boil and simmer until soft over low heat.
Then remove the pan from the heat, mash the porridge into a puree, add the washed millet, pour in the milk, salt, add sugar, vanilla sugar and raisins. Cook over low heat until tender, stirring occasionally. Then remove from heat, put in plates and serve.
Pumpkin porridge baked in a pot
millet - 1 cup, pumpkin - 500 g, milk - 3 cups, salt - to taste, butter - to taste, powdered sugar - to taste, jam or jam - to taste
Sort the millet well and rinse several times with warm water. Pour milk into a saucepan and heat. Wash the pumpkin, peel and cut into medium cubes. Put pumpkin in hot milk, salt and bring to a boil. Then add millet to the pan with pumpkin and milk and mix well. Cook over low heat for about 15 minutes. Remove from fire.
Preheat oven to 180 degrees. Transfer the porridge to a ceramic pot and add pieces of butter. Cover the pot with a lid and place in the oven for 30 minutes. When serving, sprinkle with powdered sugar or serve with jam or jam.
Rice porridge with pumpkin
pumpkin - 1 kg, rice - 1 cup, milk - 1 liter, sugar - 4-5 tbsp. spoons, butter - to taste, salt - to taste, water
Wash the pumpkin, remove the core and peel. Then cut into large cubes, put the pumpkin in a saucepan, pour cold water over it so that it covers the pumpkin. Then put on medium heat and cook for 20-30 minutes until tender. Next, drain the water, grind the pieces of pumpkin in a blender, pour in milk and mix everything well. Put back on the fire and, stirring, bring to a boil.
Rinse the rice and put in the boiled pumpkin-milk mass. Then cook on low heat for 30-40 minutes. Then add salt, sugar and a little butter. Cover the pot with a lid and let it brew for about one hour.
Semolina porridge with pumpkin
pumpkin pulp - 100 g, milk - 400 ml, semolina - 2.5-3 tbsp. spoons, butter - 1 tbsp. spoon, sugar - to taste, salt - on the tip of a knife
Cut pumpkin pulp into small pieces, put in boiling water and cook for 10-15 minutes. Then drain the water, and grind the pumpkin with a blender to a puree state.
Pour milk into a saucepan with pumpkin puree and heat to a boil. Gently, stirring constantly, add semolina. Add sugar to taste and salt. Cook, stirring constantly for 7 minutes, add butter and remove from heat.
Corn porridge with pumpkin
corn grits - 1/2 cup, water - 2 cups, pumpkin - 300 g, sugar - 1 tbsp. spoon, honey - to taste, butter - to taste
Boil 1 cup water with sugar. Then pour corn grits and mix well. Cook over low heat, stirring constantly for 15-20 minutes.
In the meantime, wash the pumpkin, remove the peel and seeds. Cut pumpkin pulp into cubes. Then put in a separate pan, pour the remaining water and simmer over medium heat until the pumpkin is soft. Then mash the pumpkin into a puree.
After that, add pumpkin puree to the corn porridge, season with honey and butter and mix everything well. Let the porridge brew for about 10 minutes. When serving, arrange the corn porridge with pumpkin on plates.
Pumpkin porridge without cereals
0.5 kg of pumpkin, 100 ml of milk, 1 teaspoon of butter, 1-2 teaspoons of sugar, a pinch of salt.
Wash the pumpkin and remove the skin and seeds.
Cut pumpkin into small cubes.
Pour milk into a saucepan and bring it to a boil.
Then put the pumpkin, sugar, salt into the milk and mix.
Cook pumpkin porridge over low heat, stirring occasionally so as not to burn.
Depending on the type of pumpkin, pumpkin porridge is boiled for about 20-30 minutes until the pumpkin begins to boil.
Stir the finished pumpkin porridge well or beat with a blender and add oil.
Pumpkin porridge is served hot, but it is no less tasty and cooled down.
old recipe for rice porridge will surprise you with its aroma and taste.
To prepare rice porridge we need:
rice - 360 g
water - 800 ml
vegetable oil - 2 tbsp.
onion - 1 pc.
carrots - 2 pcs.
tomato paste - 1 tbsp
dill - a few sprigs
salt and pepper to taste
We wash the rice, pour 4 cups of boiling water and put it on the stove. We cook for 15 minutes.
Throw the rice in a colander.
Peel the onion and cut into small cubes.
We wash the carrots and boil it. Grate peeled carrots on a coarse grater.
Heat the oil in a frying pan, fry the chopped onion.
Add carrots and tomato paste, mix everything, simmer for another 2 minutes.
Then add rice and mix thoroughly.
Cut the dill greens, add it to the rice. Salt and pepper.
Stew rice porridge for another 5 minutes over low heat, turn off and serve.
Rice porridge with mushrooms
500 g of rice, 100 g of white mushrooms, 50 g of sunflower oil, 1 l of mushroom broth, 100 g of butter, salt and herbs
Grind porcini mushrooms, boil and fry in sunflower oil.
Rinse rice, pour into a saucepan, add fried mushrooms, salt, dill, parsley, pour mushroom broth and cook porridge.
The porridge is served with butter.
Simenukh.
Some traditional old dishes today are not only not eaten, but many have not heard of them. Surely, you have never heard of such porridge as simenuha, which was once considered a traditional dish. But this is very tasty dish and today many housewives cook for their household! Under the “porridge simenukha” “hidden” is ordinary buckwheat, seasoned with fried onions, boiled eggs and mushrooms.
300 g of buckwheat, 100 g of mushrooms, 3-4 eggs, 2 onions, salt, 100 g of butter (can be replaced with sunflower or corn)
We heat the cauldron, pour in 2 table spoons of sunflower oil, warm it up well and pour in the washed buckwheat groats .... We calcine the groats in oil, stirring well! Salt with coarse salt and pour boiling water 3-4 centimeters above the cereal. Cook the porridge over low heat until cooked under the lid. Separately, boil mushrooms, eggs, onions, fry in oil until golden brown. Cut mushrooms and eggs for porridge. Add mushrooms, eggs to the finished porridge. fried onion and mix well. You can serve porridge without oil, but it is better with oil, because "you can't spoil porridge with oil."
Porridge "Starokievskaya" with veal brains and mushrooms
Buckwheat groats 100 g
Dried porcini mushrooms 50 g
Veal brains 150 g
Onion 150 g
Chicken egg 1 piece
Butter to taste
Salt to taste
Ground black pepper to taste
Boil white dried mushrooms about 45 minutes, then drain the water and let cool. After they have cooled, cut into small pieces.
Finely chop the onion and fry in vegetable oil until golden.
Veal brains are boiled for about 40 minutes in slightly salted water with the addition of spices and vinegar.
Take out of the water and let cool. After they have cooled, cut into large pieces.
Boil buckwheat until fully cooked.
We mix boiled porcini mushrooms, browned onions, veal brains and buckwheat.
Put the resulting porridge in a clay pot, add butter, salt, pepper and put in a preheated oven for 15 minutes.
Decorate the fried egg before serving.
Bon Appetit!
Today, porridge remains one of the most popular dishes. It is mandatory in the diet of babies, popular among supporters healthy lifestyle life. Porridge gives us strength and energizes, as it is rich in carbohydrates, so nutritionists recommend eating it for breakfast. Buckwheat, semolina, millet, barley, rice, oatmeal, pearl barley - there are many types of cereals and options for their preparation. Nutritionists around the world insist that in order to make your day productive and active, you need to eat cereal in the morning. The top 5 most popular cereals among modern Ukrainians include:
- In fifth place - corn. Most of all, residents of Western Ukraine love her. Corn contains vitamins A, E, potassium and magnesium. These valuable trace elements for the work of the heart. And this porridge lowers cholesterol and cleanses the intestines.
- The fourth most popular is wheat porridge. There is a lot of fiber in a dish of these cereals. It perfectly removes metal salts from the body. However, wheat porridge is not recommended for people with allergies to gluten, as well as for patients with diabetes.
- Third - pearl barley. It is troublesome to cook such porridge, but it is not necessary to delete it from the diet, because it contains protein, is rich in potassium and phosphorus.
- The second most popular is oatmeal. It is eaten with butter, berries, fruits. It quickly saturates the body and serves as a kind of brush for the intestines.
- And tops the list of favorite cereals of Ukrainians - buckwheat. Such porridge is a leader in nutritional value with a minimum calorie content.
Which pot to choose?
For porridges, heavy pots with a thick bottom are best suited: porridge burns less in them. But in enamelware - on the contrary. It is better to take a larger pot: the water boils away more slowly. For cereals, a cast iron (or a small cauldron) is ideal, which can be used in the oven: heat it to 180 degrees, put a pot of cereal and water, and turn it off after 7-8 minutes. The porridge will "come" by itself and will taste like from a Russian stove.
Should grains be soaked?
Groats for millet and buckwheat porridge should be pre-soaked, you can also overnight - in the morning it will cook very quickly, useful substances will remain in it. And barley must be soaked, otherwise it will take too long to cook it. Even semolina is soaked - at least for 15 minutes, and this makes the porridge very tender.
How to cook crumbly porridge?
Grain for crumbly cereals is thoroughly washed (except for the core), removing excess starch. You can add 1 teaspoon of butter to the water - it will soften the hardness of the water and also prevent the grains from overcooking. Grains are poured into boiling water. If the cereal is poured with cold water, the porridge will turn out to be viscous.
On what to cook - on milk or on water?
Millet and rice do not boil well in milk, they must first be boiled in water for 5-7 minutes and only then poured with milk. Liquid cereals are boiled in a mixture of milk and water in a ratio of 1:2. However, cereals on water without the addition of milk are considered the most useful for the body.
What is the best way to cook porridge?
Pour a glass of buckwheat (oatmeal, brown rice, barley) in a thermos with two glasses of salted boiling water, and in the morning you will have an excellent breakfast! This is the healthiest way to make porridge.
How to improve the taste of porridge?
It is necessary to cook porridge on an even, slow fire.
It is necessary to pre-calcine the grains in a pan, it is possible with the addition of oil. In the finished porridge, we add not only butter, but also honey, pieces of fruit and nuts. Season buckwheat and barley porridge with fried onions, mushrooms and chopped eggs, rice porridge with whipped protein. Poppy is good in barley porridge, and pumpkin is good in millet porridge.
Usually, spices are not added to porridge, but you should try it! Vanilla, cinnamon, as well as lemon and orange zest are suitable for sweet cereals. Unsweetened - red or black pepper, ginger, star anise, nutmeg.
Bonus. Ukrainian proverbs about porridge
- a) Abi pshono, porridge will be (Shish.-Іl., 7; No., 104; Ukr. Pr., 1936, 392; 1963, 583); ...then it will be porridge (IMFE, 29-3, 117, 21);
b) Bulo b pshono, but porridge will be (N. n., Cherk.). - Without porridge for an orphan (IMFE, 29-3, 117.27).
- Boil water - water will be, whistle of cereal - porridge will be (Fr., І, 1, 137).
- a) There is porridge in a batch (Closed, 150; Ukr. pr., 1955, 68);
b) In a group and porridge is good (N. n., Kievshch.);
c) There is no porridge in a bunch (Ukr. pr., 1963, 69). - a) Praise porridge for itself, and praise people for Greeks (IMFE, 29-3, 127, 31);
b) Vivsyan porridge was boasted, nibito was born with butter (IMFE, 14-3, 211,183);
c) Greek porridge to praise itself (Nom., 51; Vik live, 23; IMFE, 1-5, 461, 252);
d) Greek porridge to praise itself (IMFE, 29-3, 127, 27);
e) Greek porridge boasted that it was born with cow's butter (ІМФЭ, 29-3, 127, 31). - Ros.: Sneg., 306; Dahl, 812; Ribn., 80; Bil.: Rapan., 245. - Greek porridge is our matir, and bread of life is our dear father (Ukr. Pr., 1955, 48; 1963, 65).
- a) Where there is porridge with butter, there we are not mashed (Zin., 219);
b) De porridge with butter, they don’t hum us (Sk. Cherk., 7). - a) Thick porridge does not break children (Visl., 252; Fr., II, 1, 248; App., 155);
b) Do not disperse a thick porridge of children (Shish.-Il., 19; Chub., 256; Ukr. pr., 1955.128; N. sk., 1971, 57);
c) A thicket of children cannot be driven away (Nom., 129; Fr., І, 2, 493; Ukr. pr., 1961, 159). - Ros.: Dal, 816; Bil.: Lyatsky, 17; Rapan., 84; Gr., 2, 118. - Gustenka porridge, then not ours, but our unsalted kulish - as you like, so it is (Ukr. pr., 1936, 44; 1955, 48; N. sk., 1971, 57).
- a) Let's cook cool, for nothing (Nom., 191; Ukr. pr., 1963, 66; N. sk., 1971, 56);
b) If there is no millet, let's cook steep (Nom., 191);
c) Khіba krutu to cook, more or less nothing (Ukr. pr., 1955, 48);
d) If there is no millet, let's cook porridge (Ukr. Pr., 1963, 65). - a) Good porridge: grain after grain ganyaetsya with dryuchip (Nom., 241; Ukr. pr., 1936, 48; 1963, 66); ... chasing a club (N. n., Kievsch.);
b) Grain after grain goes to dryuchin (IMFE, 14-3, 211,156). - a) Having brewed good porridge (Nom., 69);
b) Having brewed porridge, then do not spare oil (N. n., Vol.);
c) Having brewed kaiiiyu, do not favor oil (Nom., 143; Ukr. Pr., 1963, 583; IMFE, 14-3, 211, 107);
d) Having brewed porridge - so and zh (Nom., 136; Lit., 1961, 5.XII);
e) Having cooked porridge - that and not z’isi (Ukr. pr., 1963, 710);
f) Having cooked porridge - now їzh (Prip., 155);
є) She brewed porridge herself, she і їzh (N. n., Vol.);
g) He who has boiled porridge, that torment and z’isti (Іlk., 101; Nom., 136; Vist., 283; Ukr. pr., 1963, 709);
h) Whoever has brewed porridge, that nay i sorbaє (Skr., 421); ... that don’t hai and rozhlobue (N. n. Vol.). - Ros.: Dal, 188, 496, 500; Zhukov, 395; Ribn., 126. - Sit for food and porridge (Zin., 265; Ukr. Pr., 1963, 554).
- From buckwheat and millet - i porridge and pasha (Shish.-Іl., 26; Ukr. pr., 1955, 104; 1963, 251).
- You won’t make porridge with him (Ukr. Pr., 1955, 228). - Ros.: Dal, 241; Ribn., 197.
- a) boil 3 pshons and foolish porridge (Ukr. pr., 1963, 65; N. sk., 1971, 56);
b) I foolishly boiled porridge, gave yakbi groats (Shish.-Il., 27);
c) I’m a fool to make porridge, like pshonoe (Ukr. pr., 1955, 48; Vik live, 33);
d) I’m a fool to cook porridge (Sk. id., 155; IMFE, 29-3, 151.58);
e) I'm a fool to cook porridge, abi pshono (Nom., 104); ... abi pshono ta lard (VNS, 10; Closed, 168; Ukr. Pr., 1963, 391); ... for what reason (Bіlots., 24);
f) I’m a fool to cook porridge, bula b krinitsya that water (N. k, Sumshch.);
є) Yak є z why, that fool makes porridge (Fr., II, 1,248). - Ros.: Dal, 572; bil.: Rapan., 102; Gr., 1,151. - a) I don’t want porridge, I don’t drink water (Іlk., 39; Zakr., 168; Vist., 273; Ukr. pr., 1963, 195; N. sk., 1971, 179);
b) I don’t want porridge and I won’t drink water (Fr., 111.1, 281). - Bil.: Gr., 2, 274. - їla spit porridge - go lower, not їla - take more (Ukr. pr., 1963, 66).
- Our fathers said that we needed porridge before the cracklings (Prip., 155).
- Cabbage - do not miss it, but porridge, like your caress (Fr., 11, 1.242).
- a) Our porridge, father’s borscht (Іlk., 41; Vist., 275; Ukr. Pr., 1963, 583; II. Sk., 1971, 59; IMFE, 140-3, 211, 131);
b) Our porridge - father's borscht (Shish.-Il., 47);
c) Our porridge, and your borscht (Prip., 155). - a) Porridge is our mother (Alex., 9);
b) Porridge is our mother, and borsch is a pole, lie at home, like a dog (Ukr. Pr., 1963, 583). - Porridge - our rozgoniha (Ukr. pr., 1963, 65). - Ros.: Sneg., 168; Bi.: Gr., 1, 225.
- Porridge is our fun (N. n., Vol.). - Bil.: Gr., 1, 225.
- a) You can’t bake porridge with butter (Chub., 248; Ukr. Pr., 1955, 276; Vik live, 35; Aleks., 10; IMFE, 29-3, 127, 27);
b) Kashi bacon is not zipsuesh (N. n., Vol.). - Ros.: Sneg., 168; Dahl, 812; Zhukov, 182; Bil.: Gr., 1, 248. - If porridge was cooked, then do not spare oil (IMFE, 29-3, 127.31).
- If your caress, and us abi porridge (Fr., II, 2, 335).
- Who cares, but me porridge (IMFE, 29-3, 128, 31).
- Famously ours is barley porridge: z'їv bi and takoy, that is not so much (Ukr. pr., 1955, 48; N. sk., 1971, 56).
- Movchki with a tongue - you will eat porridge, and nі - z’issi sore (N. n., Lv.).
- Naїvsya porridge, like a mash (N. n., Chernіg.).
- There will be neither pash nor porridge (Fr., II, 2, 507).
- a) Vіn do not let yourself spit into porridge (Ukr.pr., 1955, 260; 1963, 326);
b) I will not let myself spit into porridge (Nom., 82; App., 155);
c) Do not let yourself spit into porridge (Vik live, 33). - Bil .: Gr., 2, 337. - So ours: a porridge grinder, a shard of butter (IMFE, 8-K1, 38, 13).
- Otto having boiled porridge I (Fr., 11, 2, 424).
- We sent our porridge (Nom., 151; Ukr. Pr., 1963, 583).
- Tasty porridge, that cup is small (N. n., Khark.).
- Yakby I had a pshhono that strength, then I would have cooked porridge, it’s a pity that I don’t have fat (Ukr. Pr., 1963, 66).
- Like to porridge, then all of us, like to carrots - all helped (Bіlots., ZO).
FROM In ancient times, mankind grew various cereals: wheat and rice, barley and millet, oats and corn, rye and buckwheat. And all of them, and not only them, are used to produce cereals. And almost any dish made from these cereals is called Kasha. Porridge is valued all over the world, but most of all it has always been revered and revered in Russia, where porridge has long been served both on weekdays and on holidays.
IN at one time they began to forget about the value of cereals, but nowadays, within the framework of the idea healthy eating, interest in porridges is being revived, including in the history and traditions of Russian porridges.
H and in Russia there were holidays celebrated with ritual porridges. Some of them are discussed below. So, porridge holidays.
Babi porridge
B abi kashi - the day of the folk calendar, celebrated on January 8th. The feast of Babi Kash has very ancient roots and goes back to the veneration of mother goddesses. In Russia, midwives and women in childbirth were honored on this day.
E There are other names for the holiday - Babiy Day, Babiny, Day of midwives and women in childbirth, the Holiday of the Family and women in childbirth, Babintsy (Bryan), "Maladzyony" (Belarusian), "Winter Pakrouchyk" (Belarusian), Holy Mother of God (Belarusian .), “Babinden” (Bulg.), “Babin Dan” (Serb.), Day of the Guslar of the Prophet David, Darius - gives a year, Feast of the Cathedral Holy Mother of God(Christ.).
IN This day was revered by midwives and women in childbirth. According to an ancient custom, in many places Russian women went to puerperas with pies. Women with children brought gifts and treats to the midwives: beer or liqueur, pies, pancakes. They came with children so that the grandmothers would bless them. It was especially recommended that expectant mothers and young girls go to grandmothers on this day.
P the ovitukha cooked porridge for women in labor from millet or buckwheat, the meal was called the meal of the Rod and Rozhanitsa. Kasha played an important role in ritual actions. For example, to warn the short stature of the child, the grandmother raised the pot of porridge, saying: "Grow high, high." In order for the baby to get back on his feet as soon as possible, the older children were also given a pot of porridge: they were supposed to eat it on the street, and plant a rooster or chicken (according to the sex of the newborn) in an empty pot. On this day, the children's first hair was cut.
P visiting and eating together with midwives sometimes took place from the evening "until white light". At the table they had fun, joked, conversations were almost always full of sexual overtones.
FROM ama midwife sometimes performed rituals that were supposed to help women have more children.
IN they cooked at home that day instead of the usual porridge, babkin, or baptismal, porridge - it was “rich”, that is, modest: hearty and very tasty. For her, they did not skimp on milk, cream, butter, eggs. Ready-made porridge was decorated with poppy seeds, berries, nuts, egg halves, baked chicken or cockerel in it, depending on whether a girl or a boy was born in the family.
BUT even on grandma's porridge, they were guessing at fate. If during cooking she crawled out of the pot towards the stove, they counted on a happy, fertile year, otherwise they were preparing for trouble, however, they could be avoided if the “unlucky” porridge was drowned in the hole with the pot.
IN different places had different traditions, and the holiday itself was celebrated on different days. So, in Bulgaria, on Babin's Day, a ritual of "washing hands" is performed. Early in the morning, women with children aged 1 to 3 went to the midwife. They brought a bucket of clean water, soap and a new towel from home, poured water on the midwife's hands, and then gave her a towel, which she accepted as a gift (clothes were also brought as a gift to the midwife, a canvas - all this was put on her right shoulder) . During this ritual, the old woman tried to raise as many sprays as possible with a slander so that the woman's child would run and jump in good health. For her part, the midwife gave mothers children's socks and shirts, and if a child came with her mother, she tied a coin or a horse figurine with woven threads (red and white) on his hand.
IN During the festivities, which lasted until late at night, the midwife was taken on a sleigh or on a cart to the well and watered there. The women themselves were harnessed to the cart. From the men they met on the way, they demanded a ransom in wine, money, otherwise they were poured with water, their clothes were taken off, etc.
IN in eastern Serbia, the whole day was devoted to women who became mothers in the past year. Women with their babies visited the midwife (Serb. Babica) and gave gifts. Mothers thanked the midwife, brought their dishes, gave towels and scarves. In turn, the midwife tied the children's legs with a hemp tow - it was believed that in this case the child would go faster, and put a piece of white wool on her head so that her hair grew well.
P ovitukhs were usually married women who had their own children and had an impeccable reputation in the eyes of their fellow villagers. The midwives knew the traditions, they had great experience obstetrics, owned ritual practice, knew many conspiracies, prayers and just kind words to encourage women in labor. For the first few days, a midwife also looked after the young mother. For help, midwives were presented with gifts, money or food. By the time of baptism, the midwife handed over the baby to the care of the godmother, but a spiritual relationship was established between the midwife and the born child for life.
The rites of Babiy and his customs are timed to coincide with various calendar holidays or are part of the maternity rites. In the southern and western Russian regions and in Siberia, the holiday of midwives and women in childbirth was celebrated on December 26 and 27 and was also called Babi porridge, Babi day, Babin. Babins began to be celebrated in parallel with the feast of the icon of the Virgin "Help in Childbirth" and the icon of the "Womb of Birth". In Belarus and the Bryansk region, the midwife was honored on the second day of Christmas (cf. Bel. Molodeny, Bryan. Babintsy), in Polissya - usually on Easter, on Easter Monday or Good Thursday. Ukrainians also know the custom of washing the hands of a midwife shortly after the birth of a child (zlieki), etc.
Worldly porridge (Worldly porridge day)
D
Another name for this day is Akulina-buckwheat. It falls on June 26th. On this day, it was supposed to cook buckwheat porridge before planting buckwheat. On Akulina-buckwheat, it was customary to cook worldly porridge from “backward” (remaining from the previous harvest) buckwheat. The tables were taken out into the street and treated with that porridge to wanderers and beggars, and the neighbors boasted to each other - whose porridge is tastier? After the treat, according to tradition, they thanked the hosts: “Thank you, the owner with the hostess, with small children and with all honest family - on bread, on salt, on rich porridge! Ugly, God, you Orthodox, Greek without an account! Without bread, but without porridge - our labors are worthless.
FROM they ate buckwheat in the steppe regions a week before this day, or a week later, in the southern regions of Russia, buckwheat was already blooming by this time; in Little Russia, housewives used to pick a bunch of buckwheat, bring it home and, plugging it behind the image, leave it until next year.
ABOUT transferring buckwheat to Russia, the poetic fairy tale "Krupenichka" was preserved.
IN Worldly porridges were brewed on other holidays as well.
ABOUT Beth worldly porridges were also prepared for the poor on the day of Agrafena Kupalnitsa (July 6). Porridge from fresh grain was certainly cooked to treat threshers on the day of Thekla Zarevnitsa (October 7), when the barn was called the “birthday man”; at the same time, in many places they treated the same porridge to the “barn owner”, who was left a pot with this ritual dish in the basement.
H did not do without ritual porridge and big winter holidays - Christmas, New Year, Christmas time, Epiphany ... The porridge put on the table by the housewives at that time was called kutya and was hearty, very tasty and sweet.
international porridge day
10
October is International Porridge Day. Officially, there is no such holiday, but it is often mentioned on various websites. The idea is good, why not celebrate this holiday with delicious porridge ... And there, you see, the traditions of the new holiday will appear, for example, professional competitions of cooks with folk festivals, the forgotten custom of worldly porridge will be revived, or a new custom will arise - to treat porridge and give gifts to sick children , orphans… Or hold charity festivals…
International Bunting Festival
M
The international oatmeal festival begins annually on the second Friday of April in the American town of St. George (South Carolina). This is a three-day festival dedicated to oatmeal. The festival was first held in 1985.
This festival serves as a reminder to the fattening American public about healthy food.
Bunting Day in Scotland
ABOUT
February 13th is celebrated, and in October, the World Oatmeal Championship is held in the village of Carrbridge in the north of Scotland, where the best chefs meet, as well as lovers of the most delicious classic oatmeal. This porridge is made from oatmeal or alternatively oatmeal and has long been considered an extremely healthy breakfast. The winner is awarded the "Golden Stirrer" award.
L
The legend says that in one of the estates of the Kashin district, an album was found, where there is such an entry: “They came here for porridge, we were told in the old days. They ate it in the squares, they called it Kashin because.
E one of the versions of the name of this ancient city of Tver land, it is associated with traditional Russian food. But the tradition of eating porridge in the squares was revived in Kashin in 2013.
F
Estival of porridge in Kashin is a big city holiday with a fair of folk art, master classes in ancient crafts, games in which you can show strength, dexterity and ingenuity, and fun performances. And, of course, the competition of Kashin cooks with tasting of various types of porridge.
Read more
E st in Kashin Museum of porridge and Kashin traditions. Here you can learn about the customs associated with porridge, see the attributes of cooks, get acquainted with the characteristics of various types of cereals and porridge recipes.
Charity festival "Feast of Porridge" in Moscow
B
On October 11, 2014, the Porridge Festival was held in Moscow on Kuznetsky Most.
Carrying porridge
E
This is not a holiday, but an ancient Russian tradition. When moving to a new house, the hostess lights the stove for the last time in the old house and cooks porridge, wraps the pot in a clean towel and, bowing in all directions, says: to a new house to an old cattle, to old people. Then the stove is extinguished, the pot of porridge is transferred to a new house, there a fire is lit for the first time in a new stove and the porridge brought in is cooked in it.
More about cereals and cereals
Cereals and cereals
It is no accident that World Porridge Day appeared in Scotland: since 1994, the World Porridge Making Championship has been held annually in the Scottish village of Carrbridge. The winner takes an honorary trophy in the form of a gilded stick for stirring porridge, and for fans of experiments there is a separate nomination for the best variation of oatmeal, for example, oatmeal risotto with lemon, thyme and parmesan won the last time. In 2009, Mary's Meal, a charity that helps malnourished children in poor countries, officially designated October 10 as world porridge day.
We propose to celebrate this holiday in Russian and cook, no, not oatmeal, but Guryev porridge. The history of its appearance is not as obvious as it is commonly believed. At the beginning of the 19th century, the Minister of Finance, Count Guryev, gave her his name, it is difficult to argue with this. Nevertheless, the authorship of the recipe itself is unlikely to belong to Dmitry Alexandrovich himself. There are many recipes for making Guryev porridge. In the summer heat, it was even kept in a glacier and served on the table like ice cream, decorated with fresh berries. Important in this recipe general principle preparation, sequence of actions and selection of products. And although Guryev porridge requires considerable skill from the owners, it is still one of the most famous and favorite dishes of Russian cuisine.
Guryev porridge
INGREDIENTS
- 2 l fresh cream 20% fat
- 1/2 cup semolina
- 2 tbsp. l. Sahara
- 1 vanilla pod
- butter for greasing
For layers and embellishments:
- fruits to taste (grapes, apricots, peaches, pineapple, kiwi, apples, pears)
- 1/2 cup sugar
- 1/2 cup almonds
STEP-BY-STEP COOKING RECIPE
Step 1
For layers, soak almonds in boiling water, peel and chop; cut fruit into slices, put in a heated pan with a thick bottom. Pour sugar, moisten 2 tbsp. l. water. Put on low heat, cook for 10 minutes.
Step 2
Cut the vanilla pod in half lengthwise. Pour 1/3 of the cream into the cast iron, scrape the seeds out of the vanilla pod with the tip of a knife, put in the cream, add the pod. Bring to a boil, reduce heat to low, cook 10 minutes. Remove the pod.
Step 3
Pour semolina, salt and sugar into boiling cream, mix, cook semolina porridge, 3-4 minutes. Remove the cast iron from the stove, close the lid, wrap in a blanket and leave to rest while the foams are being prepared.
Step 4
Pour the remaining cream into an enameled saucepan with high sides or a thick-walled deep baking dish and place in an oven preheated to 140-150 ° C (turn off the convection mode, otherwise the circulating air will not allow foams to form). When a strong light brown foam appears on the surface, it must be carefully removed with a slotted spoon, put on a greased frying pan or in a baking dish and wait for the next foam to form. This process takes about 1 hour.
Step 5
The layers in Guryev porridge are collected in the following sequence: 2-3 foams, a layer of semolina porridge, a layer of fruit. Then again - foam, porridge and so on. Collect the porridge as the foams form, and not when they are all ready - you - there is a danger that you will not be able to separate the cooled foams from each other later. The last layer of foams, decorated with fruits and nuts, should complete the porridge. Serve Guryev porridge warm or cold.