Pea porridge in a ceramic pot
4 servings
120 minutes
Pea porridge in a ceramic pot is an ancient dish of Russian cuisine, infused with the spirit of home comfort and traditions. Its roots go back centuries when peas were an accessible and nutritious product that could warm and satisfy on cold days. Slow baking in the oven reveals the softness and richness of flavor, while added cracklings from pork fat and fried onions give the porridge an appetizing texture and aroma. Bay leaf, garlic, pepper, and parsley fill the dish with spicy notes, making it perfect as a standalone treat or a side dish to meat dishes. Before serving, the porridge is complemented with butter or delicate cream to create a velvety consistency. This dish is a true symbol of simplicity and warmth of Russian cuisine.
1
Soak 300 grams of split peas in cold water for 5-6 hours.
- Dried peas: 300 g
- Water: 1500 ml
2
Rinse the peas with running water.
- Dried peas: 300 g
3
Place in a 1.8-liter ceramic pot and pour water so that it covers the peas by about 4 fingers.
- Dried peas: 300 g
- Water: 1500 ml
4
Place the pot in a cold oven. Turn on the oven and set the temperature to 230 degrees. Bring the water in the pot to a boil and add salt. Let the porridge cook uncovered for 2 hours, stirring every 15 minutes.
- Water: 1500 ml
- Salt: to taste
5
Cut the pork fat into cubes and fry in a pan until crispy; add chopped onion and mix well into the porridge after 1.5 hours of cooking.
- Pork fatback: 100 g
- Onion: 1 piece
6
Add bay leaf, ground black pepper, dried parsley, and garlic 15 minutes before it's ready.
- Bay leaf: to taste
- Ground black pepper: to taste
- Dried parsley: to taste
- Garlic: 3 cloves
7
Serve the porridge in a portion plate, adding a piece of butter or 2-3 teaspoons of cream.
- Butter: 20 g
