Apricot porridge

4 servings

25 minutes

Recipe by Archil Bazandarashvili, chef of the Erti restaurant (Rostov-on-Don).

Energy value per serving

• Calories: 561.6
• Proteins: 15.3g
• Fats: 14g
• Carbohydrates: 94.8g

Ingredients

• Dried apricots: 700 g
• Water: 1 l
• Apricot juice: 200 ml
• Linen Urbech: 100 g
• Dried fruits: to taste
• Almond petals: 20 g
• Mint: 1 sprig

Cooking steps

1. Rinse the dried apricots and place them in a saucepan. Pour in a liter of water.

   Required ingredients:

   • Dried apricots: 700 g
   • Water: 1 l

2. Bring to a boil. The water should evaporate until only 1/4 remains, and the dried apricots should be soft.

3. Remove the saucepan from the heat, transfer all contents to a blender and blend until smooth. Add juice.

   Required ingredients:

   • Apricot juice: 200 ml

4. Transfer the contents back to the saucepan, place it on the heat, and bring to a boil while stirring constantly.

5. Serve apricot porridge in a deep plate, previously enriched with a spoon of urbech, dried fruits, almond petals, and garnished with a sprig of mint.

   Required ingredients:

   • Linen Urbech: 100 g
   • Dried fruits:  to taste
   • Almond petals: 20 g
   • Mint: 1 sprig