Guryev porridge (Guriev kasha) is a Russian sweet porridge (''

kasha In English, kasha usually refers to pseudocereal buckwheat or its culinary preparations. In various East-Central and Eastern European countries, ''kasha'' can apply to any kind of cooked grain. It can be baked but most often is boiled, either i ...

'') prepared from

semolina Semolina is coarsely milled durum wheat mainly used in making couscous, and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or corn) as well. Ety ...

and milk with the addition of candied nuts (hazelnut, walnuts, almonds),

honey Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primar ...

and dried fruits (or

fruit preserves Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread. There are many varieties of fruit preserves globally, distinguished by the met ...

). Traditional preparation of the dessert is made by baking milk or cream until a golden

milk skin Milk skin or lactoderm refers to a sticky film of protein that forms on top of dairy milk and foods containing dairy milk (such as hot chocolate and some soups). Milk film can be produced both through conventional boiling and by microwaving the ...

forms. Then, this skin is lifted and used to separate the dish's ingredients by layers with the skin between each layer. It's sprinkled on top with sugar and browned in a broiler.

History

The name of Guriev porridge comes from the name of Count Dmitry Alexandrovich Guriev (1751–1825), Minister of Finance and member of the State Council of the

Russian Empire The Russian Empire was an empire and the final period of the Russian monarchy from 1721 to 1917, ruling across large parts of Eurasia. It succeeded the Tsardom of Russia following the Treaty of Nystad, which ended the Great Northern War. ...

. It has been stated that Guryev porridge was invented by Zakhar Kuzmin, a serf chef of the retired major of the Orenburg dragoon regiment Georgy Jurisovsky, who was visited by Guryev. Subsequently, Guriev bought Kuzmin with his family and made him a regular chef in his court. According to another version, Guryev himself came up with a recipe for porridge. It was a beloved dish of

Emperor Alexander III Alexander III ( rus, Алекса́ндр III Алекса́ндрович, r=Aleksandr III Aleksandrovich; 10 March 18451 November 1894) was Emperor of Russia, King of Poland and Grand Duke of Finland from 13 March 1881 until his death in 1894. ...

. Prior to the October 17, 1888 train crash that Alexander III was on, the emperor was served this dish for dessert. When the waiter came to the emperor to pour the cream, a terrible blow occurred, and the train derailed.

References

{{reflist, refs= {{cite book , last=Goldstein , first=D. , last2=Mintz , first2=S. , title=The Oxford Companion to Sugar and Sweets , publisher=Oxford University Press , year=2015 , isbn=978-0-19-931362-4 , url=https://books.google.com/books?id=XPNgBwAAQBAJ&pg=PT597 , access-date=July 22, 2017 , page=597 {{cite web , author=Schillinger, Liesl , title=The Sickle of Plenty: Mastering the Art of Soviet Cooking , website=

The Daily Beast ''The Daily Beast'' is an American news website focused on politics, media, and pop culture. It was founded in 2008. It has been characterized as a "high-end tabloid" by Noah Shachtman, the site's editor-in-chief from 2018 to 2021. In a 20 ...

, date=September 13, 2013 , url=http://www.thedailybeast.com/articles/2013/09/13/the-sickle-of-plenty-mastering-the-art-of-soviet-cooking , access-date=July 22, 2017 {{cite book , last=Molokhovets , first=E. , last2=Toomre , first2=J. , title=Classic Russian Cooking: Elena Molokhovets' a Gift to Young Housewives , publisher=Indiana University Press , series=Indiana-Michigan Series in Rus , year=1998 , isbn=978-0-253-21210-8 , url=https://books.google.com/books?id=ttlCGJxfLRUC&pg=PA334 , access-date=July 22, 2017 , page=334 {{cite book , last=Goldstein , first=D. , title=A Taste of Russia: A Cookbook of Russian Hospitality , publisher=Russian Life Books , year=1999 , isbn=978-1-880100-42-4 , url=https://archive.org/details/tasteofrussia00darr , url-access=registration , access-date=July 22, 2017 , page
87
��88 Porridges Russian desserts

History

See also

References