Semolina porridge with red currant and cinnamon
4 servings
40 minutes
Semolina porridge with red currants and cinnamon is a cozy dish of Russian cuisine, infused with the warmth of home breakfasts. The bright tartness of the currants intertwines delicately with the aromatic spice of cinnamon, creating a balance of flavors and transforming the usual porridge into a true delight. The sugar syrup softens the natural tartness of the berries, while butter adds tenderness and a silky texture to the dish. It is not only a warming meal for cool morning hours but also a wonderful option for a light dessert that can be served hot or chilled. Garnished with mint leaves, semolina porridge takes on a refreshing hue and invites leisurely enjoyment of its taste.
1
Wash and sort the currants. Mash half of the berries and leave half whole.
- Redcurrant: 560 g
2
Dissolve sugar in water, bring to a boil, and add cinnamon.
- Sugar: 200 g
- Cinnamon: pinch
3
Drop the prepared currants there, boil for 15-20 minutes. Then strain through a sieve.
- Redcurrant: 560 g
4
Bring the broth to a boil again, gradually add the grain while constantly stirring.
- Semolina: 70 g
5
When the cereal is cooked, add butter and mix well.
- Butter: 30 g
6
Pour porridge into a plate and garnish with mint leaves. It can be served hot or cold.
