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Slipuha

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Slipuha

This side dish consisting of millet with potatoes and fried onions, a great find in the days of fasting. Taught to cook by my grandmother of her husband, when we were in Ukraine. "Slivochnoe" (in Russian will sound "sliwoski") porridge called, probably, because it blends the soup and serve as gravy. Porridge is very fragrant and rich! In our family its all love. Highly recommend!


Cooking time 30 minutes Number of servings10

Ingredients for Slipuha




Step-by-step instruction of cooking Slipuha


Step 1

Whether you take a pot, pour water into it and bring to the boil.
Meanwhile, rinse the millet, peel potatoes and onions.


Step 2

Cut the potatoes and after boiling, drop in the water, sprinkle with salt.


Step 3

A minute proverjaem potatoes.
Meanwhile shinkuem onions finely, fry it in a pan.


Step 4

Add in boiling water washed millet and onion sauté.


Step 5

Bring to the boil and cook for 7-10 minutes. Need to catch the moment, to millet did not greatly swollen. Cover the cereal with a lid and drain off the greater part of the claret, squeezing it clove of garlic.


Step 6

On a quiet fire proverjaem mess another minute, remove from heat, wrap it up in a blanket and leave for half an hour.
Half an hour later raskatyvaete, stir the porridge and serve, pouring soup.

Bon appetit!