This porridge was named in his honor due to its unique recipe.
Guryev semolina porridge, made with sweet milk and topped with creamy foam, walnuts, raisins, and other dried fruits, has earned a worthy place in the "Golden Book of Recipes," transforming a simple dish into a true culinary masterpiece.
The name of this porridge is associated with Count Dmitry Alexandrovich Guryev, who held the position of Minister of Finance and was a member of the State Council. However, to restore historical justice, it should be noted that the recipe's author is the cook Zakhar Kuzmin.
One day, Count Guryev was invited to dinner by retired major of the Orenburg Dragoon Regiment Yurisovsky, and for dessert, this unusual porridge was served. The count, known for his exquisite taste and ability to appreciate culinary creativity, persuaded the host to sell him the serf Kuzmin along with his family. Since then, Guryev treated all his guests to this porridge, making it the hallmark of his home.
Guryev Porridge
Semolina porridge according to the recipe of cook Zakhar Kuzmin
Ingredients
semolina
1 cup
milk 2.5%
3 cups
cream 20%
2 cups
sugar
4 tbsp.
butter
3 tbsp.
chicken egg
1 pc.
any nuts to taste
50 g
mixed dried fruits
250 g
vanillin
1 pinch
any salt
to taste
Cooking Method
1. In a frying pan, heat the cream until foam appears, remove it, then reheat the remaining cream and repeat the process.
2. In a separate pot, bring the milk to a boil, add the semolina, sugar, and salt, stirring constantly, and cook the porridge.
3. Add the vanillin dissolved in a small amount of water, butter, and beaten egg.
4. Spread half of the porridge evenly on a greased frying pan, sprinkle with crushed nuts, and pour over the foam. Then, place the second half of the porridge on top, sprinkle with sugar, and bake in the oven. The finished dish can be decorated with dried fruits warmed in syrup or jam.
