Viscous porridge from legumes in Rus'. What did they eat in ancient Rus'

Why Russian porridge or Russian porridge? Didn't other peoples cook porridge? It's just that in Rus' porridge is not only a dish. This is a whole philosophy of life. But, I will talk about this a little later.

There is a legend that it was porridge that was the harbinger of bread baking. Once upon a time, one inexperienced cook was preparing porridge, and either due to inexperience, or due to inattention, he poured more cereals than he should have, and, as a result, a cake turned out. The cook was punished, and since they really wanted to eat, they began to eat a porridge cake. Thus, a new dish was born. Then the porridge was replaced with flour and the first bread appeared. However, this is only a legend, although scientists do not refute its possible reliability.

And in Rus', from time immemorial, cereals have occupied not only an important, but also an honorable place in the daily diet, being, in fact, one of the main dishes on the table, both among the poor and the rich. Hence the first proverb about porridge:

Kasha is our mother.

As for the antiquity of porridge in Russian cuisine, this theory is also confirmed by the findings of archaeologists: in a pot that scientists found in Lyubech, under a layer of ash, there was porridge. And this porridge was over a thousand years old.

It must be said that in Rus' everything that was prepared from crushed products was called porridge. The Russians had bread porridge, which was cooked from crushed crackers. Fish porridge was also popular. Moreover, fish porridge was prepared from a variety of fish:

• from whitefish;
• from herring;
• salmon porridge;
• salmon porridge;
• from sterlet;
• from sturgeon;
• beluga porridge;
• porridge with head.

It can be assumed that the fish was finely chopped, chopped and cooked with the addition of cereals.

With the advent of potatoes in Rus' (XVIII-XIX centuries), they began to cook porridge with the addition of potatoes. This porridge was seasoned with vegetable oil and onions. And such porridge was called - kulesh. But our ancestors were not limited to potatoes. There were carrot, turnip, pea, juice (hemp oil) porridges, and a huge number of vegetable porridge recipes.

And now back to philosophy (which I talked about at the beginning). Porridge in Rus' was not only just food, but also a ritual dish. Not a single wedding was complete without porridge, and porridge was an obligatory dish for young people. Porridge, initially, was a symbol of fertility, prosperity and prosperity.

So, according to ancient chronicles (in the 16th century), Prince Vasily Ivanovich, after the wedding, went with his young wife to the soap room. And in the soap room, they not only washed themselves, but also ate porridge with their young wife. In some areas of Rus', porridge was generally the only food that young people could eat at a wedding feast. And the wedding feast itself in Ancient Rus' was called "porridge". Remember the saying - Made porridge? So, brewing porridge meant starting to prepare for the wedding.

You can remember another saying - You can’t cook porridge with him. In ancient times, there was such a custom: if two enemies wanted to make peace, then they cooked porridge and ate it together. It was a peculiar form of a peace treaty: they boiled porridge together, ate it, which means they made peace. Today we are talking about a person whose hands grow out of ... And in those ancient times, it was not about skills and abilities, but about peace and war.

In addition, in ancient times there was no holiday without porridge. Porridge was boiled for Christmas, for weddings, for funerals, for christenings, etc. Be sure to cook porridge on St. Basil's Day. And they didn’t just cook it - it was a whole rite that could not be broken: the porridge was cooked until sunrise. Only the eldest woman in the family could bring grits from the barn, and only the eldest man could bring water. All blanks were placed on the table and no one had the right to touch them until the furnace was heated.

Only after that, the eldest woman in the house began to cook porridge. And the porridge was buckwheat. Prepared with a conspiracy. They got up and sat down. The porridge was taken out of the oven and put on the table with the words "You are welcome to our yard with your good." If the porridge turned out red and crumbly, then in the new year the family could expect prosperity and kindness. And if the porridge turned out pale or, God forbid, the pot burst, they expected trouble in the new year.

There was a huge amount of fortune-telling on porridge. Especially for the next harvest.

Such a well-known porridge as kutya was prepared from barley, wheat, and later from rice (although rice has been known in Rus' since very ancient times). Honey, poppy seeds, raisins, berries, etc. were added to kutya. Everywhere kutya is known as a memorial dish, but in Rus' kutya was eaten not only at commemoration, but also at Christmas.

Around the 19th century, kutya (as a common dish) was called kolivo, but porridge, which was prepared exclusively from imported products (rice and raisins), began to be called kutya. Over time, everyone forgot about kolivo, just as they forgot that Russian kutya is not only a funeral, but also a festive dish, which is not prepared according to a single recipe. Traditional Russian kutya has many recipes. And American oatmeal with pieces of fruit is, by and large, one of the old Russian kutya recipes.

There was also "votive porridge", which was cooked and eaten on the day of Agrafena Kupalnitsa upon returning from the bath. And the "worldly porridge" was fed to the poor.

We can say that not a single cuisine of the world has and did not have as many recipes for cereals as traditional Russian cuisine had. And the diversity is expressed not only in the abundance of cereals from which these dishes were prepared: buckwheat, barley, millet, rice, etc.

In Russian cuisine, the recipe depended not only on the cereal, but also on how this cereal was processed. For example, buckwheat is ground and prodel, and barley is barley (large grain), dutch (medium grain) and pit (very small grain). Millet goes to the preparation of millet (not wheat, but millet) porridge. Semolina porridge is cooked from wheat groats. And green porridge was also common, which was prepared from young unripe rye.

Or spelled porridge. Remember, spelled was fed by the worker Balda the greedy priest in Pushkin's fairy tale. What is spelled? So in Rus' they called the spike plant, which was something in between wheat and barley. Spelled was used to cook porridge, which was considered “coarse”, but had great nutritional value.

In Rus', they preferred to cook porridge from large grains, and oatmeal was common from cereals of the finest grinding. They prepared oatmeal from oats as follows: they washed the grain, boiled until half cooked, dried and pounded in a mortar almost to the state of flour.

Well, the most favorite porridge in Rus' was buckwheat, which was present on the menu of both the poor and the rich. The thing is that buckwheat porridge is very useful: it combines proteins and carbohydrates very harmoniously, a lot of vitamins and, what is very important, buckwheat goes well with almost all products: meat, fish, mushrooms, other vegetables, etc.

And it is not true that porridge is a very simple and not refined food. You need to know how to cook porridge. What can you say about ? The recipe for this porridge, at one time, was included in the collections of recipes in almost all European countries. A delicacy, however.

And how many recipes are undeservedly forgotten.
I suggest you cook porridge - and put up, and have a delicious lunch.

RUSSIAN KITCHEN

Educational culinary quiz about Russia

What is in the oven – all swords on the table.
Schey ate as if he put on a fur coat.
(Russian proverbs.)

Before the revolution in Russia, there were up to 300 of its names, and each Russian drank an average of 200 liters per year. What are we talking about?
(About kvass.)

What full-fledged and tasty "taiga lunch" can be prepared in summer or autumn from only one plant - Ivan tea?
(From the roots of willow-tea, you can get flour for bread. If you boil its roots, you get a second dish. Young shoots of willow-tea will replace cabbage. Fresh leaves will go to salad. Dried leaves will give a fragrant brew - it’s not for nothing that the plant is called willow-tea.)

What is the name of the drink that our ancestors called "sour cabbage soup" in our time?
(Kvass.)

The old Russian dish "kundumy" - dumplings with mushrooms and buckwheat - was served at the table on such days. Which?
(Lenten.)

What is a tasty, simple and economical dish that is almost forgotten in our time? But once in Rus' it was not without reason that it served as a measure of cheapness.
(Steamed turnip. “Easier than steamed turnip”, “Cheaper than steamed turnip, nowhere cheaper.” But turnip is not so simple. Hearty steamed turnip porridge with oatmeal, turnip soup, turnip jelly fed the Russians when they had not yet heard of potatoes .)

What vegetable in Rus' before the appearance of potatoes was considered a "second bread"?
(Turnip. In ancient times, it occupied the most important place in the nutrition of peasants.)

What jelly existed in Russia before the appearance of sweet jelly in the early 20th century?
(Bread.)

In the old days in Rus', it was customary to cook oatmeal jelly, which, when solidified, became so dense that it could be cut with a knife. It is not surprising that in folklore he was used as a building material. What was "built" from jelly?
(Banks for milk rivers.)

In Belarus, fermented birch sap was called berk, but what about in Russia?
(Berezovitsa. Birch trees for a penny, and forests for a ruble, - V. Dahl said about this drink.)

When did butter appear in Russia?
(In the 19th century.)

What was called beer in Rus'?
(The thirst-quenching liquid that was drunk, as opposed to the drink that was supposed to satisfy hunger and which was eaten.)

The current Russian expression "a mixture of French and Nizhny Novgorod" appeared in a speech after the Patriotic War of 1812 and meant a kind of two-component drink. Name its composition.
(We are talking about champagne in half with kvass.)

When did they start serving vinaigrettes in Russia?
(In the 19th - early 20th centuries)

What word is now called disorder, confusion, and earlier they called the dish that Russian soldiers prepared by mixing cabbage, fish, flour and crushed crackers?
(Mess.)

The word "soup" appeared in Russia in the era of Peter I. And what was the original name of liquid dishes in Rus'?
(Bread, brew, stew, soup.)

What did Russian soldiers cook cabbage soup from during the war of 1812 far from their homeland?
(They fermented grape leaves and cooked cabbage soup out of them.)

What soups are consumed more in Russia: cold or hot?
(Hot, due to our cold climate.)

Tell me the recipes for poor people's prison, children's prison and medical prison.
(Poor prison - pour kvass over stale bread. Children's prison - pour white wheat bread with hot milk. Healing prison for those with a cold - pour warm wine over bread.)

French writer Alexandre Dumas, author of The Three Musketeers, also wrote a cookbook. The recipe of what very favorite dish of Russian cuisine did he include in it?
(Russian cabbage soup.)

What vegetable tops are used for cold Russian soup botvinya?
(Beets.)

Finish the old proverb with the name of a dish of Russian cuisine: "What Aksinya is, such is ...".
(Botvinya. This is a cold kvass soup with boiled beet tops, onions and fish.)

Which product, according to the Russian proverb, is the head of everything?
(Bread. Bread is the head of everything.)

What product did people in Rus' talk about - "create" and not "cook"?
(About the test.)

This method of cooking products has long been known to Russians, they only called it yarn.
(Deep frying.)

What did the word "pie" originally mean in Rus'?
(The name "pie" is believed to have come from the word "feast" and meant festive bread.)

Both the dough for bread and the wooden tub in which it was prepared had the same name. How, if we now call a sluggish, fat, clumsy person that way?
(Korshnya.)

Serving fish pies with an open top on the table, the fish was certainly smeared with just that. How?
(Caviar.)

How is the Moscow kulebyaka different from all the others?
(As many as three types of filling are made for it, one of which is necessarily fish. Each layer of the filling is separated with pancakes and only then placed in the dough.)

How is the name of the favorite bakery product of Russians - kalach - immortalized on the map of our country?
(Kalach is a city in the Voronezh region, Kalach-on-Don is a city in the Volgograd region, Kalacheevsk is a city in the Omsk region of the Russian Federation.)

What kind of bread was baked in Russia from cakes, oatmeal, flour dust and hydrocellulose?
(Siege Leningrad bread. Such was the wartime recipe. The blockade norm of such bread for employees and children was 125 grams per day.)

Who came up with the "Guryev porridge"?
(The serf cook Zakhar Kuzmin, whom Count Guryev and his family bought from Major Yurisovsky of the Orenburg Dragoon Regiment. The Count really liked the porridge served to him for dessert.)

Porridge from which cereal was called black porridge in Rus'?
(From buckwheat.)

What grain did Russian soldiers call "shrapnel"?
(Pearl.)

Depending on the density, porridge in Russian cuisine could be steep, thin or viscous. What other name did the viscous porridge have, if we ironically call a sluggish, indecisive person with this word?
(Muddle.)

Most of our contemporaries know about the existence of what old peasant porridge only from Pushkin's fairy tale about the priest and his worker Balda?
(Spelled wheat porridge - spelled. Although considered nutritious, it was coarse in taste and was in demand only among the poor.)

A.S. Pushkin gave the priest the nickname "oatmeal forehead." And what was called oatmeal in Rus'?
(Oatmeal in Rus' was called oatmeal of special preparation.)

What product was called “dried grass” in 17th century Rus'?
(Tea.)

In pre-Petrine Rus', fresh apples were a traditional New Year's treat for a festive feast. Why?
(After all, before the calendar reform of Peter I, the New Year was celebrated on September 1 - at the time when apples were picked.)

Day of the week Wednesday in the Orthodox Church is considered fasting or fast?
(Lent.)

In Rus' they baked kalachi. The rolls had a small device for those whose hands were dirty. From this device came the saying: "I got to ..." What did you get to?
(The device is the handle of the kalach. When they ate the kalach, they said: “I reached the handle.”)

In 1912, in the year of the centenary, Russian chefs came up with a new dish. What form was it?
(Triangular - cake "Napoleon".)

What type of public catering enterprise appeared thanks to the Russian Cossacks stationed in Paris in 1814-1815?
(Bistro - diner, small restaurant.)

Jam from which berries adored A.S. Pushkin and for some reason despised A.P. Chekhov?
(Gooseberry.)

Why in the old days fruit and berry jams were cooked using not sugar, but honey?
(In Russia, sugar became widespread only in the 16th century. Candy sugar began to appear in rich houses. Common people used cheap honey instead of expensive sugar.)

In Georgia, this most popular meat dish is called mtsvadi, in Armenia - khorovats, and in Azerbaijan - kebap. What do the Russians call it?
(Skewer. This word is used only by Russians, who borrowed it from the Tatars back in the 18th century to designate dishes on a spit. They called the skewer "shish". Hence "shishlik", and in our opinion - "kebab".)

Name the “tasty” ridge in Transbaikalia, named “in honor” of the soup beloved by Russians, which came to us from Ukraine.
(Borshchovochny Range, length about 450 km, height up to 1498 m, gold mining.)

On October 26, 1976, a special resolution of the Central Committee and the Council of Ministers was adopted. What announcement appeared in pursuance of this decision in all public catering outlets?
(“Thursday is fish day.”)

The name of which famous lake in our country is the tonic drink?
("Baikal".)

What was the name of stable and durable utensils for circular healthy drinking at Russian feasts?
(Brotherhood is one of the oldest Russian vessels. It served as a symbol of the strength and stability of friendly relations of all participants in the “brotherly” feast.)

When did people start using forks in Russia?
(The fork was one of the innovations of Peter I. The first forks had two prongs and were available only to the richest people. Ordinary people got acquainted with this device only in the 19th century.)

What kitchen utensils are referred to in the Russian folk riddle: “The duck is in the sea, and the tail is on the fence”?
(About the bucket.)

Which of the following is the ancient Slavic name for bread?
a) loaf;

b) Tyurya;
c) Flatbread;

d) Life.

What was the name of the brazier with coals in Russia in the 16th century, which was placed in the center of the table during the feast?
a) rock

b) Mountain;
c) Hill;

d) Kurgan.
(Mountain. Remember the fabulous "mountain feast".)

In the old days, Russian peasants did not have:
a) breakfast
b) lunch;
c) dinner.
(“Domostroy” spoke of two obligatory meals - lunch and dinner. There might not have been breakfast. There was an idea among the people that the day's food must first be earned.)

What did the Slavs eat?
a) potatoes;

b) tomatoes;
c) corn;

d) Turnip.

What was the wedding ceremony called in the old days in Russia?
a) "Shi";

b) "Porridge";
c) "Okroshka";

d) Kulebyak.
(Maybe this is where the Russian proverb “You can’t cook porridge with him” comes from?)

What dish of Russian cuisine is otherwise called jelly?
a) Okroshka;

b) studen;
c) Ice cream;

d) cabbage soup.

Which of these dishes, according to the cookbook, can be "black", "red" and "white"?
a) Okroshka;

b) Borsch;
c) pickle;

d) ear.
(“Color” depends on what kind of fish the ear is made from.)

Which of these Russian soups is NOT cold?
a) Okroshka;

b) Botvinya;
c) pickle;

d) Beetroot.

What products in Rus' were given to wish health and wealth. Choose the ones that you think are correct.
a) Sugar

b) honey;
c) Bread;

d) Milk;
e) Salt.
(Bread symbolizes health, and salt symbolizes wealth.)

What flour were used to bake traditional Russian pancakes?
a) from wheat;

b) From rye;
c) From buckwheat;

d) From rice.
(She gave them great friability and splendor, and even a slightly sour taste.)

Pancakes were baked at Shrovetide, and Easter cakes were eaten at Easter. How did you celebrate spring?
a) swallows;

b) Starlings;
c) larks;

d) Rooks.
(Larks are special gingerbread, buns, shaped like birds.)

There was a custom at Russian weddings: when the celebration was over, small gingerbread cookies were handed out to the guests. What were they called?
a) roam;

b) Accelerate;
c) chant;

d) Scared.
(Thus, the guests were transparently hinted that it was time to go home.)

What are the famous Tula gingerbread?
a) printed;

b) Written;
c) oral;

d) virtual.
(Gingerbread with a pattern embossed on it.)

What was the character of the famous Russian fairy tale Kolobok?
a) bread

b) Pie;
c) gingerbread;

d) Damn.
(Gingerbread, only spherical. Remember well the fairy tale: “mixed with sour cream.”)

What kind of pies exist in Rus'?
a) Pie;

b) unharness;
c) unsettled;

d) Spread.
(A large, round, open-topped pie with a filling; generally a pie with an open filling.)

Which of these is Russian food?
a) Kulebyak;

b) Bully;
c) Kalyaka;

d) Malaka.
(Large oblong pie stuffed with meat or fish, cabbage, porridge.)

Which of these words means the same as carpet?
a) loaf;

b) Loaf;
c) Gorbushka;

d) Baton.

What is the name of a large cone-shaped wedding cake with various layers of fillings, one of which was necessarily made from chicken meat?
a) Kurnik;

b) Chicken coop;
c) Curiosity;

d) chicken.

What, according to a Russian proverb, is a red hut?
a) caviar (red);

b) Fish (red);
c) pies;

d) borscht.

What cereal is the legendary Guryev porridge made from?
a) buckwheat;

b) millet;
c) Manna;

d) oatmeal.

Without which DO NOT cook kulesh?
a) flour;

b) Meat;
c) pasta;

d) groats.

What hot drink has been replacing both tea and coffee for Russians for a long time? After all, they were not known in Rus'.
a) studen;

b) Sbiten;
c) mulled wine;

d) Kryushon.
(Hot drink made from honey and spices.)

What kind of tea do the British call "Russian tea"?
a) with milk

b) with lemon
c) with honey;

d) with salt.

Choose the correct ending of the Russian proverb: "The first pancake ..."
a) stake;

b) lumpy;
c) you can’t spoil with oil;

d) give to the enemy.

Which of these dishes is NOT Easter?
a) Easter

b) Kulich;
c) eggs;

d) Pancakes.

What healthy drink "took root" in Russia with the light hand of Pavel Yakovlevich Pyasetsky, a writer, historian, traveler, artist and doctor?
a) Kissel;

b) Kefir;
c) cocoa;

d) carbonated water.
(On a trip to the Caucasus, this drink attracted him. Pyasetsky made a presentation at the Society of Russian Doctors with a proposal to introduce kefir into medical practice.)

What is the appetizing name of the famous Soviet culinary historian and author of cookbooks.

a) Pokhlebkin;

b) Borshchev;

c) Okroshkin;

d) Blinov.

What is the name of admiration for the backward forms of life and life of one's country, falsely understood as love for the fatherland?
a) Kissel patriotism;

b) leavened patriotism;
c) Pancake patriotism;

d) Turnip patriotism.

14.05.2015

Porridge has been known since ancient times to all agricultural peoples. In Russian written monuments, this word is found in documents of the late 12th century, however, archaeological excavations find pots with the remains of kasha in layers of the 9th - 10th centuries. Word "porridge" comes, according to linguists, from the Sanskrit "porridge" , which means "crush, rub".

Porridge is a very healthy, nutritious, tasty and, importantly, inexpensive product. Without traditional Russian porridge on the table, it was impossible to imagine any celebration or holiday. Moreover, a certain ritual porridge was necessarily prepared for various significant events. This is reflected in the proverbs:

"Porridge is our breadwinner"

"You can't feed a Russian peasant without porridge"

"Without porridge, lunch is not at lunch"

"Schi and porridge are our food"

"Borscht without porridge is a widower, porridge without borscht is a widow"

Among some peoples of our country, porridge, which was called "grandmother's" welcomed the newborn. At the wedding, the bride and groom certainly cooked porridge, which was an obligatory part of the wedding ceremony - "The hostess is red - and the porridge is delicious". Kasha was cooked for christenings and name days, porridge (kutya) was used to commemorate a person, seeing him off on his last journey to a funeral or commemoration.

Without porridge of their own original preparation, it was impossible to receive guests. Moreover, each hostess had her own recipe, which was kept secret.

Porridge was always prepared before big battles, and even at victorious feasts without "victorious" porridge was not enough. Porridge served as a symbol of a truce: to make peace, it was necessary to cook "peaceful" porridge.

In the ancient Russian chronicles, the feasts themselves were often called "porridge": for example, at the wedding of Alexander Nevsky "they made porridge" twice - one at the wedding in the Trinity, the other during the national festivities in Novgorod.

Porridge was necessarily prepared on the occasion of the beginning of a big business. Hence the expression "make porridge".

Porridge in Rus' "determined" even the relationship between people. About a man unreliable and intractable they said: "you can't cook porridge with him". When they worked as an artel, they cooked porridge for the whole artel, so for a long time the word "porridge" was synonymous with the word "artel". They said: "We are in the same mess", which meant in one artel, in one brigade. On the Don even today you can hear the word "porridge" in this sense.

Choose your porridge!

buckwheat: rich in iron and calcium, B vitamins, contains a lot of easily digestible proteins (therefore, in China it is considered an equivalent substitute for meat). It is useful for the prevention of cardiovascular diseases, helps with hypertension, liver diseases, and edema. Normalizes digestion and bowel function. In addition, buckwheat contains 8% quercetin, which is considered one of the most powerful natural substances for the prevention and treatment of cancer.

Calorie content: 329 kcal / 100 gr.

CORN: promotes intestinal health, contains silicon, which has a positive effect on the condition of the teeth. Another plus is that from corn it turns out low-calorie porridge, which is also able to remove fat from the body.

Calorie content: 325 kcal / 100 gr.

MANNA: contrary to the prevailing stereotype, far not the healthiest cereal. Firstly, it contains a very allergenic vegetable protein gluten, and secondly, it leaches calcium from the body.

Calorie content: 326 kcal / 100 gr.

OAT: quite high-calorie, gives a "enveloping" effect. Useful for diseases of the gastrointestinal tract (gastritis, stomach ulcers, etc.)

Calorie content: 345 kcal / 100 gr.

BARLEY: normalizes metabolism (for example, in the initial stages of obesity), rich in microelements, B vitamins. Good for allergies recommended for the prevention of anemia.

MILLET: removes excess mineral salts from the body, binds and removes fats from the body. Millet is rich in vitamin A, which helps retain moisture in the skin cells and promotes skin regeneration. In addition, porridge contains calcium and magnesium salts, which are necessary for the normal functioning of the heart and blood vessels. One thing is bad - millet is not stored for long (an indicator of freshness is a rich yellow color). If the cereal has turned pale, it means that it has lost the vast majority of its beneficial properties.

Calorie content: 334 kcal / 100 gr.

RICE: the lowest calorie porridge. Contains lots of vegetable proteins and starch, easily digestible.

Calorie content: 323 kcal / 100 gr.

BARLEY: Barley groats are crushed barley. This cereal is a source of the most useful vitamins and minerals for our body. It contains vitamins of group B, vitamins A, E, PP and trace elements - silicon, phosphorus, fluorine, chromium, zinc, boron. The cereal is enriched with potassium, calcium, copper, iron, magnesium, nickel, iodine and other useful minerals.

Barley grain consists of 5-6% fiber, which is so necessary for our stomach and intestines. It helps to normalize digestion and remove all harmful decay products from the body. In terms of its nutritional value, the protein in barley is superior to wheat protein and, unlike animal protein, is absorbed in the human body by almost 100%.

Calorie content: 324 kcal / 100 gr.

What porridges were cooked in Rus'

In Rus', spelled porridge was popular, which was cooked from small grains made fromspelled. Spelled- This is a semi-wild variety of wheat, which was grown in large quantities in Rus' back in the 18th century. Or rather, spelled grew by itself, was not whimsical and did not require any care. She was not afraid of pests or weeds. Spelled itself destroyed any weed. Spelled porridge was coarse, but very healthy and nutritious. Gradually, "cultivated" varieties of wheat replaced spelt, because. she didn't peel well. Spelled grain fuses with the flower shell, creating an almost integral whole with it. In addition, the yield of spelt was much lower than that of cultivars of wheat.

Spelled, or two-grain, is the oldest type of cultivated wheat (Triticum diciccon). Now it has almost been replaced by more productive varieties of soft and durum wheat, but there is a revival in the production of spelt, because spelt has a huge advantage over other varieties of wheat - drought tolerance. There is a lot of protein in spelled, from 27% to 37%, and there is little gluten, so people who are allergic to gluten can eat this porridge safely. Spelled is richer in iron and B vitamins than regular wheat and has a pleasant nutty flavor. Grown in the Caucasus: its crops have been resumed in Dagestan and the Karachay-Cherkess Republic. Here it is called "zanduri". Sold today in Russia and American spelled. It's called "spelt". Sometimes you can find spelled grown in Europe. All this introduces some confusion, but "spelt", And "zanduri", And "spelt", And "kamut", the names of the same plant, the old Russian spelt. Moreover, it came to America and Europe from Russia.

In ancient times, dishes prepared not only from cereals, but also from other crushed products (fish, peas, bread) were called porridge. The huge variety of Russian cereals was determined, first of all, by the variety of cereals that were produced in Rus'. Several types of cereals were made from each grain crop - from whole to crushed in various ways.

Porridge made from whole or crushed grains barley, was called: barley, barley, rye, crushed rye, thick, glaze, barley . Zhitnoy this porridge was called in the northern and central Russian provinces, where, in a word zhito was designated barley. Zhito crushed, barley - porridge made from finely crushed grain. Word thick in the Novgorod, Pskov, Tver provinces, steep barley porridge made from whole grains was called. She was so popular there that Novgorodians in Rus' were even called "thick-eaters". Term "eye" was used to refer to porridge cooked from barley with peas. The peas in the porridge were not completely boiled soft, and on its surface were visible "eyes"- peas. Pearl barley- this is a porridge cooked from whole grains, the bluish-gray color of which and a slightly oblong shape slightly resembled a "pearl grain" - pearl. Three types of cereals were made from barley: barley- large grains were subjected to weak grinding, dutch- finer grains were polished to white, and barley- very small groats from unpolished (whole) grains.

Oat porridge ( oatmeal, oatmeal) could be brewed from both whole and crushed grains. She liked her nutritional value and speed of preparation. It could be cooked on a light taganka without melting a Russian oven or stove.

Barley and oatmeal porridge has been cooked since ancient times throughout Rus', both in villages and in cities, and was served mainly on weekdays.

Millet porridge(millet, white - made from millet), was known to Russians as long ago as oatmeal and barley. The word millet was first mentioned in written documents of the 11th century. Millet porridge was consumed both on weekdays and during a festive feast.

Wheat, made into very fine grains, was used to make semolina. Word "manna"- Old Slavonic and goes back to the Greek word "manna" - food. It was served only to children and was usually prepared with milk.

Rice porrige appeared in the 18th century, when rice was brought to Russia, it was used mainly in cities. It entered the diet of peasants very slowly and was called porridge from Sorochinsky millet. In rich houses, it was used as a filling for pies. In addition, over time, they began to cook kutya from it.

Buckwheat although it appeared rather late - in the 15th century, already in the 17th century. was considered a national Russian dish. There is also a proverb about her: "Our grief is buckwheat porridge: I would eat this, but there is no". In addition to whole grains - the core, which goes for steep, crumbly cereals, they also made smaller cereals - "Veligorka" and very small "Smolensk" .

Along with porridges from whole or crushed grains, traditional for Russians were "flour porridge" , i.e. flour porridge. They were usually called mukawashi, mukaveshki, mukovinki, mukovki . Some of these porridges also had special names, which reflected the methods of making porridge, its consistency, the type of flour used for making: bearberry, (bearer, bearberry), straw(salamat, salamata, salamaha), kulaga(malt, kisselica), pea, brew, thicket(goose, goose), etc.

Toloknyakha was prepared from oatmeal, which was a fragrant, fluffy flour made from oats. Oatmeal was made in a peculiar way: oats in a bag were dipped into the river for a day, then languished in the oven, dried, pounded in mortars and sifted through a sieve. When making porridge, oatmeal was poured with water and rubbed with a whorl so that there were no lumps. Toloknyakha has been around since the 15th century. one of the most popular folk dishes.

Solomat- liquid porridge made from roasted rye, barley or wheat flour, brewed with boiling water and steamed in the oven, sometimes with the addition of fat. Solomat is an old food for Russians. It is already mentioned in written sources of the 15th century. the word is "straw" borrowed by the Russians from the Turkic languages. Gorokhovka- porridge made from pea flour. Kulaga- a dish made from rye malt - grain germinated and steamed in the oven and rye flour. After cooking in the oven, a sweetish porridge was obtained. mess- porridge from any flour, poured into boiling water during cooking with continuous stirring. Gustikha- thick porridge made from rye flour.

Kashi was prepared in every house, both for everyday and for a festive meal. They could be consumed with milk, cow's or vegetable oil, fat, full honey, kvass, berries, fried onions, etc. Three porridges were usually put on the festive table: millet, buckwheat and barley.

Recipes for some cereals

Kulaga

Kulaga is an almost forgotten delicacy, once one of the most beloved in Rus'. However, in Belarus and the Pskov region, it is still being prepared, but in a slightly different version. In the wonderful book of the philologist I.S. Lutovinova "The Tale of Russian Food", the story of an old woman from Pskov is given: Saladuha was called a kulaga, rye will grow together, they soar, ana saladeit tada, it becomes sweet and lay the yagat. Bring yagat, fsypish rye muchicki, mix, pavarish and ish kulagu.

Recipe: Sort fresh blueberries, rinse and boil. Add sifted rye flour, diluted in a small amount of water, honey or sugar, mix and cook until tender over low heat, stirring occasionally. Blueberries can be replaced with fresh raspberries, strawberries, wild strawberries, blueberries, etc. Serve pancakes, bread, fresh milk or kvass separately.

But this - after all - is precisely the Pskov-Belarusian kulaga. Originally Russian kulaga was prepared only with viburnum!

Dahl's:

KULAG and. salamata; thick, brew; raw malted dough, sometimes with viburnum; steamed malted dough; knead in a bowl in boiling water equally rye flour and malt, until the density of kvass thick, evaporated in a free spirit, and put in the cold; this is a tasty meal. Kulazhka is not a mash, not drunk, eat plenty.

The most accurate comparison of one and the other kulagi is in Pokhlebkina, here you can’t subtract or add:

KULAG. Russian national sweet dish. It exists in two versions: a real kulaga with viburnum and a Belarusian berry kulaga.

Real kulaga is made from rye malt, rye flour and viburnum, without any additives of sweet food products: sugar, honey. The malt is diluted with boiling water, allowed to infuse for 1 hour, then twice as much rye flour is added, the dough is kneaded and allowed to cool to the warmth of fresh milk (28-25 ° C), after which it is fermented with rye bread crust and after the dough has soured, put in a heated oven ( Russian) for several hours - usually from evening to morning (that is, for 8-10 hours). At the same time, the dishes are tightly closed and smeared with dough for complete sealing. Kulaga is created in the process of restrained fermentation without air access with weak non-heating. As a result, special enzymes are formed that are rich in vitamins of the Bg, Bb, B12 and Bi5f groups, which, together with the tocopherls that occur during yeast fermentation, and with the active viburnum vitamins (C and P), create an amazing effect of a “healing” product. Not without reason, kulaga was used for use against any diseases - colds, nervous, heart, kidney, gallstone, liver, invariably giving an excellent effect. At the same time, kulaga had an exceptional, restrained sweetish-sour pleasant taste. But both the taste and the healing effect were the result of very special cooking conditions, and not the composition of the raw materials.

Belarusian kulaga is prepared much faster and easier, without malt, by mixing 100 g of rye flour with wild berries (any, and in the mixture - strawberries, blueberries, lingonberries) and a small amount of sugar or honey (a glass of sugar or 1-2 tablespoons of honey ). Then the mixture is aged in an oven or simply heated, after which it cools. Belarusian kulaga is very tasty due to its berry composition, but it does not have the effect of a real kulaga and is far from its taste.

I have prepared both types of kulagi. Berries of forest raspberries and viburnum frozen in summer and autumn were used. For the Belarusian kulaga, raspberries in a small amount of water were brought to a boil, added brewed rye flour and steamed for a short time in a water bath. And he fermented the Russian with rye bread, taking for her rye malt, flour, honey and excellent forest viburnum. And he kept it all night under a dough cover at T ~ 35 C. In spring beriberi, such a kulaga is really very useful.

Amaranth seed porridge

Healing properties of amaranth known from ancient times. Amaranth porridge should be eaten to strengthen the immune system, cleanse the body of toxins, toxins, radionuclides and salts of heavy metals, as well as for:

• Diseases of the digestive system (gastritis, gastroduodenitis, constipation, dysbacteriosis, gastric and duodenal ulcers, colitis, enterocolitis, fatty liver, hepatitis, cirrhosis).
• Diseases of the cardiovascular system (atherosclerosis, arterial hypertension, heart failure, coronary heart disease, angina pectoris, thrombophlebitis, varicose veins, heart attack, stroke).
• Obesity and diabetes.
• Oncological diseases
• Diseases of the female and male reproductive organs.
• Diseases and traumatic injuries of the skin (psoriasis, eczema, herpes, neurodermatitis, atopic dermatitis, fungal skin diseases, trophic ulcers, bedsores, burns, frostbite, radiation skin lesions).

Important: Amaranth seed porridge is gluten-free and can be eaten by people on a gluten-free diet. And also to all comers - people who care about their health.

Option 1

Ingredients: 1 cup amaranth seeds, 1 small garlic clove, peeled and chopped, 1 medium onion, peeled and chopped, 3 cups water or vegetable broth, sea salt or tamari soy sauce to taste, hot sauce to taste (optimal); garnish: 2 plum tomatoes and 1 large fleshy tomato.

Cooking method: Combine amaranth seeds, garlic, onion and broth in a 2.5 liter saucepan. Bring to a boil and simmer for about 20 - 25 minutes until most of the liquid has been absorbed. Mix well. If the resulting mixture is too runny or the amaranth has not fully softened (it should be crunchy but not too hard), bring to a boil, stirring constantly, until thickened, about 30 seconds. Add salt or tamari to taste. Serve with a little hot sauce if you like, and garnish with chopped tomatoes.

Option 2

Ingredients: 1 cup amaranth seeds, 2 cups water, salt, sugar, vegetable or butter.

Cooking method: Rinse amaranth seeds in water. Preferably through a sieve, because. Seeds do not completely sink in water. Place in container, add water. The number of seeds and water is not important, the main thing is to keep the ratio 2:1. Boil. Cook over low heat for 25-30 minutes. Add salt and sugar to taste. In the finished porridge, you can add vegetable or butter to taste.

Oatmeal with elecampane root seasoned with linseed oil

Prepared with water and without sugar. Elecampane root is bought at a pharmacy and ground in a coffee grinder, after which it is sifted through a fine sieve (for tea), a powder in the form of flour should be obtained, added to porridge (to taste) 15 minutes before the end of readiness.

In the finished porridge to taste and optionally added:

Blueberry
- raisins (pre-fill with clean water and let the berries draw water to increase in size to a grape);
- ground in a coffee grinder to choose from: flax seeds, hemp seeds, pumpkin seeds (or all together);
When ready, add a little melted butter (melt it yourself in a water bath, at a temperature of no more than 35-40 degrees) and a little unrefined linseed oil.

Porridge without cooking

People striving for a natural lifestyle often switch to a raw food diet. Its main essence is to eat foods that have not been subjected to heat treatment (frying, boiling, stewing, freezing). However, in such a case, eating porridge seems impossible at first glance. But only at first glance.

Porridge can be cooked without cooking! Just soaking cereals. Thus, the grains retain all their strength and nutritional value.

How long does it take to soak different cereals?

For soaking cereals in cold water, the minimum time is:

• for rye, oat or wheat flakes - 5-10 minutes;
• for buckwheat - 1 hour;
• for barley - 2 hours;
• oats (cereals, not flakes) - 4 hours;
• for rye - 12 hours;
• for wheat - 30 hours;
• for rice - 70 hours.

Let's stop for a bit buckwheat. Ta buckwheat that you buy in the store (brown) is FRIED! For normal seeds buckwheat remove the outer (black) shell mechanically, after which the cleaned buckwheat has a greenish color and taste has nothing to do with the store. Now imagine you are buying fried buckwheat, then boil it (and, most likely, more than once, because after a while it is also heated up), as a result, you use it twice killed buckwheat!

soaked cereals remain alive (they can be germinated), they will give you all the useful substances without loss, and cooked ones cannot boast of this - heat treatment kills them and significantly reduces the content of useful substances.

The above plate is correct only at an air temperature not lower than +1°C, because in natural winter conditions, at the time of soaking, the water simply freezes - this is another reason to think about food on the estate, whether to eat cereals in winter… But that's another story.

Live cereal recipes

Live porridge from germinated wheat "Morning"

Put the sprouted wheat in a blender.

Add any fruits or berries to your taste (I like blackcurrant, as in the picture; sweeter - with raspberries or ripe bananas) and a little water. You can not add anything, but already put a couple of tablespoons of honey on a plate.

Mix at high speed until smooth.

We put it on a plate ... and you can enjoy a healthy morning dish.

Live porridge from germinated naked oats "Energy"

A little theory first...

Naked oats are a special variety of oats, on the grains of which there is no membranous shell. Such oats are not subjected to mechanical peeling, therefore, they retain high germination.

Naked oats contain trace elements necessary for health, it is especially rich in phosphorus, magnesium, calcium and zinc. And also there are B vitamins: B1, B2, B3, B5, B6; vitamin C, vitamins E, K, carotene.

Oat sprouts are especially beneficial, as when sprouting, the vitamin C content increases from 0.88 mg/100 g to 13.82 mg/100 g, and the amount of antioxidants increases from 34 mg/100 g to 334 mg/100 g!

Regular intake of sprouts normalizes the work of the gastrointestinal tract. Oat sprouts increase immunity, restore muscle strength, renew blood.

According to polls, naked oats are in second place in popularity among adherents of a healthy diet, second only to green buckwheat.

Recipe:

1) We germinate naked oats.

2) Mash a soft banana.

3) Add the desired amount of ripe raspberries.

Sprouted oats with a banana can be twisted in a blender. It is better to add raspberries to the finished porridge with whole berries.

In the absence of raspberries, you can get by just fine with a banana.

However, you can take any berries and fruits that your soul desires ...

Raw oat bran porridge with cranberries and walnuts

1. In the evening, put oat bran, cranberries and crushed raw walnuts on a plate. Instead of cranberries, you can take your favorite dried fruits: for example, raisins, dried apricots, prunes - a sour note is good here.

2. Fill with warm water and leave to soak and soak until the morning.

3. In the morning, add honey to the swollen mass to taste, decorate with mint leaves ...

Live porridge from sprouted green buckwheat with sweet fruits

1. We germinate green buckwheat. (It can be ground in a blender with the rest of the ingredients).

3. Mix sprouted buckwheat with your favorite sweet fruits. I especially like two flavors: with mashed (or finely chopped) ripe banana and with soaked raisins.

And green buckwheat is good for breakfast with "milk" - for example, from sunflower or pumpkin seeds.

Eat porridge and be healthy!

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Porridge has been known since ancient times to all agricultural peoples. In Russian written monuments, this word is found in documents of the end of the 12th century, however, archaeological excavations find pots with the remains of porridges in the layers of the 9th - 10th centuries. The word "porridge" comes, according to linguists, from the Sanskrit "porridge", which means "crush, rub".

Why is porridge always treated with such reverence in Rus'? The roots of the ritual attitude to such a seemingly simple food lies in our pagan beginning. It is known from manuscripts that porridge was offered to Mother Earth, to the Saints in the hope of prosperity, to the gods of agriculture and fertility, in order to ask for a good harvest for the next year. The gods, as you know, were offered only the best. And to be able to eat every day what the Gods can afford once a year, you see, is nice.

Porridge is a very healthy, nutritious, tasty and, importantly, inexpensive product. It was impossible to imagine any celebration or holiday without traditional Russian porridge on the table. Moreover, a certain ritual porridge was necessarily prepared for various significant events. This is reflected in the proverbs:

"Porridge is our breadwinner"
"You can't feed a Russian peasant without porridge"
"Without porridge, lunch is not at lunch"
"Schi and porridge are our food"
"Borscht without porridge is a widower, porridge without borscht is a widow"

Among some peoples of our country, porridge, which was called "babkina", met a newborn. At the wedding, the bride and groom certainly cooked porridge, which was an obligatory part of the wedding ceremony - "The hostess is red - and the porridge is delicious." Kasha was cooked for christenings and name days, porridge (kutya) was used to commemorate a person, seeing him off on his last journey to a funeral or commemoration.

Without porridge of their own original preparation, it was impossible to receive guests. Moreover, each hostess had her own recipe, which was kept secret.

Porridge was always prepared before big battles, and even at victorious feasts, “victorious” porridge was not enough. Porridge served as a symbol of a truce: in order to conclude peace, it was necessary to cook "peaceful" porridge.

In ancient Russian chronicles, the feasts themselves were often called "porridge": for example, at the wedding of Alexander Nevsky, "porridge was repaired" twice - one at the wedding in the Trinity, the other during the national festivities in Novgorod.

Porridge was necessarily prepared on the occasion of the beginning of a big business. This is where the expression "to brew porridge" came from.

Porridge in Rus' "determined" even the relationship between people. They said about an unreliable and intractable person: "You can't cook porridge with him." When they worked as an artel, they cooked porridge for the whole artel, so for a long time the word "porridge" was synonymous with the word "artel". They said: "We are in the same mess," which meant in the same artel, in the same brigade. On the Don even today you can hear the word "porridge" in this sense.

Each holiday was necessarily celebrated with its porridge. The Christmas porridge was not like the porridge prepared on the occasion of the harvest; special porridges (from a mixture of cereals) were prepared by girls on the day of Agrafena Kupalnitsa (June 23). Ritual porridge was cooked on the most important days for people: on the eve of St. Basil's Day (see Vasilyev Evening), on the eve of Palm Sunday, on Spirits Day, when the name day of the Earth was celebrated, on Kupala night, during dozhinok, on the first day of threshing a new harvest, on autumn girl's holiday Kuzminka, etc.

St. Day Akulina-buckwheat was considered even a day of cereals.

Spelled porridge was popular in Rus', which was cooked from small grains made from spelled. Spelled is a semi-wild variety of wheat, which was grown in large quantities in Rus' back in the 18th century. Or rather, spelled grew by itself, was not whimsical and did not require any care. She was not afraid of pests or weeds. Spelled itself destroyed any weed. Spelled porridge was coarse, but very healthy and nutritious. Gradually, "cultivated" varieties of wheat replaced spelt, because. she didn't peel well. Spelled grain fuses with the flower shell, creating an almost integral whole with it. In addition, the yield of spelt was much lower than that of cultivars of wheat.

Spelled, or dvuzernyanka, is the oldest type of cultivated wheat (Triticum diciccon). Now it has almost been replaced by more productive varieties of soft and durum wheat, but now there is a revival in the production of spelt, because spelt has a huge advantage over other varieties of wheat - drought tolerance. There is a lot of protein in spelled, from 27% to 37%, and there is little gluten, so people who are allergic to gluten can eat this porridge safely. Spelled is richer in iron and B vitamins than regular wheat and has a pleasant nutty flavor. Spelled is grown in the Caucasus: its crops have been resumed in Dagestan and the Karachay-Cherkess Republic. Here it is called "zanduri". Sold today in Russia and American spelled. It's called "spelt". Sometimes you can find spelled grown in Europe. All this introduces some confusion, but also "spelt", and "zanduri", and "spelt", and "kamut", the names of the same plant, the old Russian spelled. Moreover, it came to America and Europe from Russia.

In ancient times, dishes prepared not only from cereals, but also from other crushed products (fish, peas, bread) were called porridge. The huge variety of Russian cereals was determined, first of all, by the variety of cereals that were produced in Russia. Several types of cereals were made from each grain crop - from whole to crushed in various ways.

The most favorite and popular porridge among Russians was buckwheat (sinful, buckwheat, buckwheat, sinful) and already in the 17th century. was considered a national Russian dish, although it appeared rather late - in the 15th century. There is also a proverb about her: "Our grief is buckwheat porridge: I would eat this, but there is none." In addition to whole grains - the core, which goes for steep, crumbly cereals, they also made smaller cereals - "Veligorka" and very small - "Smolensk".

Porridge made from whole or crushed grains of barley was called: barley, barley, wheat, crushed rye, thick, glaze, pearl barley. Zhitnoy this porridge was called in the northern and Central Russian provinces, where, with the word zhito, barley was designated. Zhito crushed, barley - porridge made from finely crushed grain. The word thick in the Novgorod, Pskov, Tver provinces was called steep barley porridge from whole grains. She was so popular there that Novgorodians in Rus' were even called "guts-eaters". The term "glazuha" was used to refer to porridge cooked from barley with peas. Peas in porridge were not completely boiled soft, and "eyes" - peas - were visible on its surface. Perlovka is a porridge cooked from whole grains, the bluish-gray color of which and a slightly oblong shape slightly resembled a "pearl grain" - pearl. Three types of groats were made from barley: pearl barley - large grains were subjected to weak polishing, Dutch - smaller grains were polished to white, and barley - very small groats from unpolished (whole) grains. Barley porridge was the favorite food of Peter the Great. He recognized "barley porridge as the most spicy and delicious."

Oat porridge (oatmeal, oatmeal) could be cooked from both whole and crushed grains. She liked her nutritional value and speed of preparation. It could be cooked on a light taganka without melting a Russian oven or stove.

Barley and oatmeal porridge has been cooked since ancient times throughout Russia, both in villages and in cities, and was served mainly on weekdays.

Millet porridge (millet, white - made from millet) has been known to Russians for as long as oatmeal and barley. The word millet was first mentioned in written documents of the 11th century. Millet porridge was consumed both on weekdays and during a festive feast.

Wheat, turned into very fine grits, was used to make semolina porridge. The word "manna" is Old Slavonic and goes back to the Greek word "manna" - food. It was served only to children and was usually prepared with milk.

Rice porridge appeared in the 18th century, when rice was brought to Russia, and was used mainly in cities. It entered the diet of peasants very slowly and was called porridge from Sorochinsky millet. In rich houses, it was used as a filling for pies. In addition, over time, they began to cook kutya from it.

Along with porridges made from whole or crushed grains, “flour porridges” were traditional for Russians, i.e. flour porridge. They were usually called mukavashi, mukaveshki, mukovinki, mukovki. Some of these porridges also had special names, which reflected the methods of making porridge, its consistency, the type of flour used for making: bearberry, (bearberry, bearberry), straw (salamat, salamata, salamakha), kulaga (malt, jelly ), pea, zavarikha, zagusta (goose, goose), etc.

Toloknyakha was prepared from oatmeal, which was a fragrant, fluffy flour made from oats. Oatmeal was made in a peculiar way: oats in a bag were dipped into the river for a day, then languished in the oven, dried, pounded in mortars and sifted through a sieve. When making porridge, oatmeal was poured with water and rubbed with a whorl so that there were no lumps. Toloknyakha has been around since the 15th century. one of the most popular folk dishes.

Solomat is a liquid porridge made from rye, barley or wheat flour, brewed with boiling water and steamed in the oven, sometimes with the addition of fat. Straw is an old food for Russians. It is already mentioned in written sources of the 15th century. The word "straw" was borrowed by the Russians from the Turkic languages. Gorokhovka - porridge made from pea flour. Kulaga is a dish made from rye malt - grain germinated and steamed in an oven and rye flour. After cooking in the oven, a sweetish porridge was obtained. Zavariha - porridge made from any flour, poured into boiling water during cooking with continuous stirring. Gustikha is a thick porridge made from rye flour.

Kashi was prepared in every house, both for everyday and for a festive meal. They could be consumed with milk, cow's or vegetable oil, fat, full honey, kvass, berries, fried onions, etc. Three porridges were usually put on the festive table: millet, buckwheat and barley.

Plants are endowed by nature with the ability to accumulate sunlight (energy) and extract nutrients from the earth. Only plants have the ability to synthesize and accumulate in themselves the nutrients and biologically active substances necessary for a person (vitamins, minerals, amino acids, etc.). That is why, since time immemorial, man has been growing plants for food. The most valuable and biologically important of them are cereals. Without them, our existence is unthinkable. Cereals are the compressed light of the Sun. Eat porridge and be healthy!

www.zzz74.ru/stati/137-2011-02-27-19-06-23.htm

Kulaga is an almost forgotten delicacy, once one of the most beloved in Rus'. However, in Belarus and the Pskov region, it is still being prepared, but in a slightly different version. In the wonderful book of the philologist I.S. Lutovinova "The Word about Russian Food" the story of the Pskov old woman is given: Saladukha was called kulaga, rye is fused, stalemate is steamed, ana saladeit is tada, it becomes sweet and lay yagat. Bring yagat, fsypish rye muchicki, mix, pavarish and ish kulagu.

KULAGA, recipe: Sort fresh blueberries, rinse and boil. Add sifted rye flour, diluted in a small amount of water, honey or sugar, mix and cook until tender over low heat, stirring occasionally. Blueberries can be replaced with fresh raspberries, strawberries, wild strawberries, blueberries, etc. Serve pancakes, bread, fresh milk or kvass separately.

But this - after all - is precisely the Pskov-Belarusian kulaga. Originally Russian kulaga was prepared only with viburnum!

KULAG salamata; thick, brew; raw malted dough, sometimes with viburnum; steamed malted dough; knead in a bowl in boiling water equally rye flour and malt, until the density of kvass thick, evaporated in a free spirit, and put in the cold; this is a tasty meal. Kulazhka is not a mash, not drunk, eat plenty.

The most accurate comparison of both kulagas is in Pokhlebkin, here you can’t subtract or add:

KULAG. Russian national sweet dish. It exists in two versions: a real kulaga with viburnum and a Belarusian berry kulaga.

Real kulaga is made from rye malt, rye flour and viburnum, without any additives of sweet food products: sugar, honey. The malt is diluted with boiling water, allowed to brew for 1 hour, then twice as much rye flour is added, the dough is kneaded and allowed to cool to the warmth of fresh milk (28-25 ° C), after which it is fermented with rye bread crust and, after the dough has soured, put in a heated oven ( Russian) for several hours - usually from evening to morning (that is, for 8-10 hours). At the same time, the dishes are tightly closed and smeared with dough for complete sealing. Kulaga is created in the process of restrained fermentation without air access with weak non-heating. As a result, special enzymes are formed that are rich in vitamins of the Bg, Bb, B12 and Bi5f groups, which, together with the tocopherls that occur during yeast fermentation, and with the active viburnum vitamins (C and P), create an amazing effect of a “healing” product. Not without reason, kulaga was used for use against any diseases - colds, nervous, heart, kidney, gallstone, liver, invariably giving an excellent effect. At the same time, kulaga had an exceptional, restrained sweetish-sour pleasant taste. But both the taste and the healing effect were the result of very special cooking conditions, and not the composition of the raw materials.

Belarusian kulaga is prepared much faster and easier, without malt, by mixing 100 g of rye flour with wild berries (any, and in the mixture - strawberries, blueberries, lingonberries) and a small amount of sugar or honey (a glass of sugar or 1-2 tablespoons of honey ). Then the mixture is aged in an oven or simply heated, after which it cools. Belarusian kulaga is very tasty due to its berry composition, but it does not have the effect of a real kulaga and is far from its taste.

I have prepared both types of kulagi. Berries of forest raspberries and viburnum frozen in summer and autumn were used. For the Belarusian kulaga, raspberries in a small amount of water were brought to a boil, added brewed rye flour and steamed for a short time in a water bath. And he fermented the Russian with rye bread, taking for her rye malt, flour, honey and excellent forest viburnum. And he kept it all night under a dough cover at T ~ 35 C. In spring beriberi, such a kulaga is really very useful.

And this is Belarusian, made from raspberries, very fragrant and tasty:

Maxim Syrnikov
www.kare-l.livejournal.com/36699.html
www.perunica.ru/zdrava/7192-russkaya-kasha.html

Porridge has been known since ancient times to all agricultural peoples. In Russian written monuments, this word is found in documents of the end of the 12th century, however, archaeological excavations find pots with the remains of porridges in the layers of the 9th - 10th centuries. Word "porridge" comes, according to linguists, from the Sanskrit "porridge" , which means "crush, rub".

Why is porridge always treated with such reverence in Rus'? The roots of the ritual attitude to such a seemingly simple food lies in our pagan beginning. It is known from manuscripts that porridge was offered to Mother Earth, to the Saints in the hope of prosperity, to the gods of agriculture and fertility, in order to ask for a good harvest for the next year. The gods, as you know, were offered only the best. And to be able to eat every day what the Gods can afford once a year, you see, is nice.

Porridge is a very healthy, nutritious, tasty and, importantly, inexpensive product. It was impossible to imagine any celebration or holiday without traditional Russian porridge on the table. Moreover, a certain ritual porridge was necessarily prepared for various significant events. This is reflected in the proverbs:

"Porridge is our breadwinner"

"You can't feed a Russian peasant without porridge"

"Without porridge, lunch is not at lunch"

"Schi and porridge are our food"

"Borscht without porridge is a widower, porridge without borscht is a widow"

Among some peoples of our country, porridge, which was called "grandmother's" welcomed the newborn. At the wedding, the bride and groom certainly cooked porridge, which was an obligatory part of the wedding ceremony - "The hostess is red - and the porridge is delicious". Kasha was cooked for christenings and name days, porridge (kutya) was used to commemorate a person, seeing him off on his last journey to a funeral or commemoration.

Without porridge of their own original preparation, it was impossible to receive guests. Moreover, each hostess had her own recipe, which was kept secret.

Porridge was always prepared before big battles, and even at victorious feasts without "victorious" porridge was not enough. Porridge served as a symbol of a truce: to make peace, it was necessary to cook "peaceful" porridge.

In ancient Russian chronicles, the feasts themselves were often called "porridge": for example, at the wedding of Alexander Nevsky "they made porridge" twice - one at the wedding in the Trinity, the other during the national festivities in Novgorod.

Porridge was necessarily prepared on the occasion of the beginning of a big business. Hence the expression "make porridge".

Porridge in Rus' "determined" even the relationship between people. They said about an unreliable and intractable person: "you can't cook porridge with him". When they worked as an artel, they cooked porridge for the whole artel, so for a long time the word "porridge" was synonymous with the word "artel". They said: "We are in the same mess", which meant in one artel, in one brigade. On the Don even today you can hear the word "porridge" in this sense.

Each holiday was necessarily celebrated with its porridge. The Christmas porridge was not like the porridge prepared on the occasion of the harvest; special porridges (from a mixture of cereals) were prepared by girls on the day of Agrafena Kupalnitsa (June 23). Ritual porridge was cooked on the most important days for people: on the eve of St. Basil's Day (see Vasilyev Evening), on the eve of Palm Sunday, on Spirits Day, when the name day of the Earth was celebrated, on Kupala night, during dozhinok, on the first day of threshing a new harvest, on autumn girl's holiday Kuzminka, etc.

St. Day Akulina-buckwheat was considered even a day of cereals.

In Rus', spelled porridge was popular, which was cooked from small grains made from spelled. Spelled- This is a semi-wild variety of wheat, which was grown in large quantities in Rus' back in the 18th century. Or rather, spelled grew by itself, was not whimsical and did not require any care. She was not afraid of pests or weeds. Spelled itself destroyed any weed. Spelled porridge was coarse, but very healthy and nutritious. Gradually, "cultivated" varieties of wheat replaced spelt, because. she didn't peel well. Spelled grain fuses with the flower shell, creating an almost integral whole with it. In addition, the yield of spelt was much lower than that of cultivars of wheat.

Spelled, or two-grain, is the oldest type of cultivated wheat (Triticum diciccon). Now it has almost been replaced by more productive varieties of soft and durum wheat, but now there is a revival in the production of spelt, because spelt has a huge advantage over other varieties of wheat - drought tolerance. There is a lot of protein in spelled, from 27% to 37%, and there is little gluten, so people who are allergic to gluten can eat this porridge safely. Spelled is richer in iron and B vitamins than regular wheat and has a pleasant nutty flavor. Spelled is grown in the Caucasus: its crops have been resumed in Dagestan and the Karachay-Cherkess Republic. Here it is called "zanduri". Sold today in Russia and American spelled. It's called "spelt". Sometimes you can find spelled grown in Europe. All this introduces some confusion, but "spelt", And "zanduri", And "spelt", And "kamut", the names of the same plant, the old Russian spelled. Moreover, it came to America and Europe from Russia.

In ancient times, dishes prepared not only from cereals, but also from other crushed products (fish, peas, bread) were called porridge. The huge variety of Russian cereals was determined, first of all, by the variety of cereals that were produced in Russia. Several types of cereals were made from each grain crop - from whole to crushed in various ways.

The most favorite and popular porridge among Russians was buckwheat (sinful, buckwheat, buckwheat, sinful) and already in the seventeenth century. was considered a national Russian dish, although it appeared rather late - in the 15th century. There is also a proverb about her: "Our grief is buckwheat porridge: I would eat this, but there is none". In addition to whole grains - the core, which goes for steep, crumbly cereals, they also made smaller cereals - "Veligorka" and quite small "Smolensk" .

Porridge made from whole or crushed grains barley, was called: barley, barley, rye, crushed rye, thick, glaze, barley . Zhitnoy this porridge was called in the northern and central Russian provinces, where, in a word zhito was designated barley. Zhito crushed, barley - porridge made from finely crushed grain. Word thick in the Novgorod, Pskov, Tver provinces, steep barley porridge made from whole grains was called. She was so popular there that Novgorodians in Rus' were even called "thick-eaters". Term "eye" was used to refer to porridge cooked from barley with peas. The peas in the porridge were not completely boiled soft, and on its surface were visible "eyes"- peas. Pearl barley- this is a porridge cooked from whole grains, the bluish-gray color of which and a slightly oblong shape slightly resembled a "pearl grain" - pearl. Three types of cereals were made from barley: barley- large grains were subjected to weak grinding, dutch- finer grains were polished to white, and barley- very small groats from unpolished (whole) grains. Barley porridge was the favorite food of Peter the Great. He recognized "barley porridge the most spore and delicious".

Oat porridge ( oatmeal, oatmeal) could be brewed from both whole and crushed grains. She liked her nutritional value and speed of preparation. It could be cooked on a light taganka without melting a Russian oven or stove.

Barley and oatmeal porridge has been cooked since ancient times throughout Russia, both in villages and in cities, and was served mainly on weekdays.

Millet porridge(millet, white - made from millet), was known to Russians as long ago as oatmeal and barley. The word millet was first mentioned in written documents of the 11th century. Millet porridge was consumed both on weekdays and during a festive feast.

Wheat, made into very fine grains, was used to make semolina. Word "manna"- Old Slavonic and goes back to the Greek word "manna" - food. It was served only to children and was usually prepared with milk.

Rice porrige appeared in the 18th century, when rice was brought to Russia, it was used mainly in cities. It entered the diet of peasants very slowly and was called porridge from Sorochinsky millet. In rich houses, it was used as a filling for pies. In addition, over time, they began to cook kutya from it.

Along with porridges made from whole or crushed grains, traditional for Russians were "flour porridge" , i.e. flour porridge. They were usually called mukawashi, mukaveshki, mukovinki, mukovki . Some of these porridges also had special names, which reflected the methods of making porridge, its consistency, the type of flour used for making: bearberry, (bearer, bearberry), straw(salamat, salamata, salamaha), kulaga(malt, kisselica), pea, brew, thicket(goose, goose), etc.

Toloknyakha was prepared from oatmeal, which was a fragrant, fluffy flour made from oats. Oatmeal was made in a peculiar way: oats in a bag were dipped into the river for a day, then languished in the oven, dried, pounded in mortars and sifted through a sieve. When making porridge, oatmeal was poured with water and rubbed with a whorl so that there were no lumps. Toloknyakha has been around since the 15th century. one of the most popular folk dishes.

Solomat- liquid porridge made from roasted rye, barley or wheat flour, brewed with boiling water and steamed in the oven, sometimes with the addition of fat. Straw is an old food for Russians. It is already mentioned in written sources of the 15th century. the word is "straw" borrowed by Russians from Turkic languages. Gorokhovka- porridge made from pea flour. Kulaga- a dish made from rye malt - grain germinated and steamed in the oven and rye flour. After cooking in the oven, a sweetish porridge was obtained. mess- porridge from any flour, poured into boiling water during cooking with continuous stirring. Gustikha- thick porridge made from rye flour.

Kashi was prepared in every house, both for everyday and for a festive meal. They could be consumed with milk, cow's or vegetable oil, fat, full honey, kvass, berries, fried onions, etc. Three porridges were usually put on the festive table: millet, buckwheat and barley.

Plants are endowed by nature with the ability to accumulate sunlight (energy) and extract nutrients from the earth. Only plants have the ability to synthesize and accumulate in themselves the nutrients and biologically active substances necessary for a person (vitamins, minerals, amino acids, etc.). That is why, since time immemorial, man has been growing plants for food. The most valuable and biologically important of them are cereals. Without them, our existence is unthinkable. Cereals are the compressed light of the Sun. Eat porridge and be healthy!

Kulaga. Kulazhka - not mash

Kulaga is an almost forgotten delicacy, once one of the most beloved in Rus'. However, in Belarus and the Pskov region, it is still being prepared, but in a slightly different version. In the wonderful book of the philologist I.S. Lutovinova "The Tale of Russian Food", the story of an old woman from Pskov is given: Saladuha was called a kulaga, rye will grow together, they soar, ana saladeit tada, it becomes sweet and lay the yagat. Bring yagat, fsypish rye muchicki, mix, pavarish and ish kulagu.

KULAG, recipe: Sort fresh blueberries, rinse and boil. Add sifted rye flour, diluted in a small amount of water, honey or sugar, mix and cook until tender over low heat, stirring occasionally. Blueberries can be replaced with fresh raspberries, strawberries, wild strawberries, blueberries, etc. Serve pancakes, bread, fresh milk or kvass separately.

But this - after all - is precisely the Pskov-Belarusian kulaga. Originally Russian kulaga was prepared only with viburnum!

Dahl's:

KULAG and. salamata; thick, brew; raw malted dough, sometimes with viburnum; steamed malted dough; knead in a bowl in boiling water equally rye flour and malt, until the density of kvass thick, evaporated in a free spirit, and put in the cold; this is a tasty meal. Kulazhka is not a mash, not drunk, eat plenty.

The most accurate comparison of one and the other kulagi is in Pokhlebkina, here you can’t subtract or add:

KULAG. Russian national sweet dish. It exists in two versions: a real kulaga with viburnum and a Belarusian berry kulaga.

Real kulaga is made from rye malt, rye flour and viburnum, without any additives of sweet food products: sugar, honey. The malt is diluted with boiling water, allowed to infuse for 1 hour, then twice as much rye flour is added, the dough is kneaded and allowed to cool to the warmth of fresh milk (28-25 ° C), after which it is fermented with rye bread crust and, after the dough has soured, put in a heated oven ( Russian) for several hours - usually from evening to morning (that is, for 8-10 hours). At the same time, the dishes are tightly closed and smeared with dough for complete sealing. Kulaga is created in the process of restrained fermentation without air access with weak non-heating. As a result, special enzymes are formed that are rich in vitamins of the Bg, Bb, B12 and Bi5f groups, which, together with the tocopherls that occur during yeast fermentation, and with the active viburnum vitamins (C and P), create an amazing effect of a “healing” product. It is not for nothing that kulaga was used to treat any diseases - colds, nervous, heart, kidney, gallstone, liver, invariably giving an excellent effect. At the same time, kulaga had an exceptional, restrained sweetish-sour pleasant taste. But both the taste and the healing effect were the result of very special cooking conditions, and not the composition of the raw materials.

Belarusian kulaga is prepared much faster and easier, without malt, by mixing 100 g of rye flour with wild berries (any, and in the mixture - strawberries, blueberries, lingonberries) and a small amount of sugar or honey (a glass of sugar or 1-2 tablespoons of honey ). Then the mixture is aged in an oven or simply heated, after which it cools. Belarusian kulaga is very tasty due to its berry composition, but it does not have the effect of a real kulaga and is far from its taste.

I have prepared both types of kulagi. Berries of forest raspberries and viburnum frozen in summer and autumn were used. For the Belarusian kulaga, raspberries in a small amount of water were brought to a boil, added brewed rye flour and steamed for a short time in a water bath. And he fermented the Russian with rye bread, taking for her rye malt, flour, honey and excellent forest viburnum. And he kept it all night under a dough cover at T ~ 35 C. In spring beriberi, such a kulaga is really very useful.

But this is Belarusian, made from raspberries, very fragrant and tasty.