Apricot porridge
4 servings
25 minutes
Recipe by Archil Bazandarashvili, chef of the Erti restaurant (Rostov-on-Don).
Calories561.6kcal
Proteins15.3grams
Fats14grams
Carbohydrates94.8grams
Dried apricots
700
g
Water
1
l
Apricot juice
200
ml
Flaxseed urbech
100
g
Dried fruit
to taste
Flaked almonds
20
g
Mint
1
sprig
1
Rinse the dried apricots and place them in a saucepan. Pour in a liter of water.
- 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.
- 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.
- Flaxseed urbech: 100 g
- Dried fruit: to taste
- Flaked almonds: 20 g
- Mint: 1 sprig
