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Apricot porridge

4 servings

25 minutes

Recipe by Archil Bazandarashvili, chef of the Erti restaurant (Rostov-on-Don).

Energy value per serving

CaloriesProteinsFatsCarbohydrates

561.6

kcal

15.3g

grams

14g

grams

94.8g

grams

Ingredients

4servings

Dried apricots

700

g

Water

1

l

Apricot juice

200

ml

Linen Urbech

100

g

Dried fruits

to taste

Almond petals

20

g

Mint

1

sprig

Cooking steps

1
Rinse the dried apricots and place them in a saucepan. Pour in a liter of water.
Required ingredients:
1. Dried apricots: 700 g
2. 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.
Required ingredients:
1. 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.
Required ingredients:
1. Linen Urbech: 100 g
2. Dried fruits: to taste
3. Almond petals: 20 g
4. Mint: 1 sprig

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