Tikhvin porridge Pohlebkin Century
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The recipe for this porridge I found in the electronic book format author Pokhlebkin, V. V. "the National cuisine of our peoples" in section "main dishes", subsection "Porridge" called "Slurry Tikhvin (mush pea with Zaspa buckwheat)". The original porridge is prepared with buckwheat predelom. I offer You a slightly modified gruel.
Ingredients for Tikhvin porridge Pohlebkin Century
- Peas - 50 g
- Buckwheat - 100 g
- Onion - 1 piece
- Butter - 15 g
- Water - 350 ml
Step by step instruction of cooking Tikhvin porridge Pohlebkin Century
Buckwheat wash and pour boiling water to slightly swollen (while cooking the peas).
Onion chopped as fine as possible and fry it lightly in butter (can use vegetable no smell, then get another and vegetable dish).
With peas, drain, rinse, return to pot, add buckwheat and pour boiling water. Bring to boil, switch to slow fire and cook until tender.
Then porridge with salt, add the fried onions, stir, cover and let stand 15 minutes.
Porridge can be served with vegetables or with meat gravy.