Classic Russian Guryev Porridge Dessert

Original, lush, appetizing, delicious! Classic Guryev porridge is a traditional dish of Russian cuisine. This is more of a semolina dessert, denser on the outside and soft and tender on the inside. You will have to tinker with it, but the taste will be worth all the work!
cook time: 1h 10 min
Freya Ashford
Classic Russian Guryev Porridge Dessert

Nutrition Facts (per serving)

197
Calories
11g
Fat
20g
Carbs
6g
Protein

Ingredients (4 portions)

Basic:

Sugar 50 g
Butter 30 g
Milk 500 ml
Eggs 2 pc
Walnuts (or mixed nuts) 60 g
Semolina 100 g
Vanilla sugar 1 tsp
Dried apricots 40 g

Recipe instructions

Step 1

Step 1
How to cook classic Guryev porridge? Prepare your ingredients. Take the fattest milk, ideally country milk. Choose high-quality butter, without additives, that complies with GOST. Any nuts will do, you can use a mixture of them. Like dried fruits, in addition to dried apricots, it will be delicious with raisins, cranberries or prunes.

Step 2

Step 2
Guryev porridge is a semolina porridge that is first cooked on the stove and then baked in the oven. First of all, cook the porridge. Pour milk into a saucepan, add simple sugar and vanilla.

Step 3

Step 3
Bring milk to a boil over medium heat.

Step 4

Step 4
Add semolina in a thin stream. To prevent the porridge from turning out with lumps, do this with constant stirring. Cook the porridge over low heat for about 5 minutes until thickened. Donʼt forget to stir it with a spatula.

Step 5

Step 5
You should get a fairly viscous porridge.

Step 6

Step 6
Remove the saucepan from the heat. Add butter to the porridge and stir until smooth.

Step 7

Step 7
Wash and dry the eggs. Beat them into the porridge one at a time. Mix well after each.

Step 8

Step 8
Finely chop the nuts with a knife. I used a mixture of nuts: pecans, hazelnuts, peanuts, walnuts.

Step 9

Step 9
Wash dried apricots or other dried fruits well, then pour boiling water over them to wash off all the dirt. Dry them with a paper towel. Cut the dried apricots into pieces, leave the raisins whole.

Step 10

Step 10
Fry the nuts a little in a dry frying pan — they will turn out more aromatic and crunchy.

Step 11

Step 11
Take baking molds suitable for baking. Either one large, or portioned. Place some semolina porridge on the bottom of the molds.

Step 12

Step 12
Top the porridge generously with nuts and dried apricots, then repeat the layers again. My molds were small and low, so I only made one layer of nuts.

Step 13

Step 13
You can lightly sprinkle the top layer with sugar. Bake Guryev porridge for about 30 minutes in the oven at 180°C. Serve the porridge hot, heaping it on a plate and pouring honey over it.

Additional rubrics

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