Russian cuisine: guryevskaya porridge

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This dish combines the bourgeois roots with Soviet aesthetics. It hardly looks like a porridge too — more like a fry-up Russian style. Here is how to make it:

1. Bring milk to boil, add 1/2 cup of sugar and a pinch of vanillin. Then slowly pour in 3/4 cup semolina flour and cook for 10 minutes.

2. When the porridge is ready, add 1 tbsp butter, two raw eggs, mix well and pour into the greased frying pan. Sprinkle with sugar and bake in hot oven until a brown crust appears.

3. Add dried fruit and or nuts for serving.

 

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