Bogatyrskaya porridge
4 servings
60 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Sort and rinse all the grains.
- Rice: 0.5 glass
- Buckwheat groats: 0.5 glass
- Barley groats: 0.5 glass
- Millet: 0.5 glass
2
Peel, wash, and grate the carrot and beetroot on a coarse grater.
- Carrot: 3 pieces
- Beetroot: 2 pieces
3
Grate the pumpkin on a coarse grater as well.
- Pumpkin flesh: 200 g
4
Peel, wash, and chop the onion.
- Onion: 2 heads
5
Wash the cucumber and tomatoes, then slice them thinly.
- Cucumbers: 1 piece
- Tomatoes: 5 piece
6
Wash the sweet pepper, remove the stems with seeds, and cut into thin strips.
- Bell pepper: 3 pieces
7
Pour breadcrumbs at the bottom of a deep, oiled pot and layer the prepared ingredients in the following order: beetroot, millet, carrot, rice, then tomatoes and sweet pepper, on top of them - buckwheat, then onion and barley.
- Breadcrumbs: to taste
- Beetroot: 2 pieces
- Millet: 0.5 glass
- Carrot: 3 pieces
- Rice: 0.5 glass
- Tomatoes: 5 piece
- Bell pepper: 3 pieces
- Buckwheat groats: 0.5 glass
- Onion: 2 heads
- Barley groats: 0.5 glass
8
Cover the top layer with pumpkin.
- Pumpkin flesh: 200 g
9
Pour the obtained mixture into 1.2 liters of hot salted water, place the pot on the fire, bring to a boil and cook for 15-20 minutes.
- Salt: 0.5 tablespoon
10
Then remove the pot from the heat.
11
Cover with a lid and place in a preheated oven for 20 minutes. Turn the pot with the cooked porridge onto a wide flat dish.
12
Cut the porridge into portion-sized pieces and serve at the table.
