Berry porridge
1 serving
20 minutes
Berry porridge is an exquisite symbiosis of the freshness of summer fruits and the delicate tenderness of grains. Its roots go back to ancient traditions of folk cuisine, where berries served not only as a treat but also as a source of vitamins. The taste of this porridge is a harmony of sweetness and light acidity, highlighted by the rich aroma of berry broth. Buckwheat adds richness to the dish, while semolina provides softness. The addition of butter makes the texture especially velvety. This porridge is perfect as a light breakfast or a gentle dessert that offers morning vigor and warms on a cool evening.
1
Take 2 tablespoons of any fresh berries (raspberries, strawberries, currants, etc.), wash them, mash with a pestle, and strain the juice through cheesecloth. Boil the pulp in 200-250 ml of water and strain.
- Fresh berries: 2 tablespoons
- Water: 250 ml
2
Add 1 tablespoon of cereal (buckwheat or semolina) to the broth, cook until ready, add 1 teaspoon of sugar and butter, and bring to a boil again.
- Buckwheat groats: 1 tablespoon
- Sugar: 1 teaspoon
- Butter: 1 teaspoon
3
Remove the porridge from the stove and pour in the squeezed juice.
- Fresh berries: 2 tablespoons
