1352 Russian kasha or so-called Guriev kasha*

Kasha russkaja pod nazvaniem Gur’evskaja

Preparation info

    • Difficulty

      Easy

Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

  • About

Ingredients

  • 5 glasses cream or whole milk
  • 1⅛ glasses semolina
  • 1 lb nuts
  • ¾ glass sugar
  • 2–3 rusks
  • ½ glass jam
  • (add, if desired, ½ glass fruit or berry jam)

    Method

    Scald 1 lb walnuts or hazelnuts and 10–20 bitter almonds with boiling water. Remove their skins and finely chop, adding water. Pour 5 glasses cream into a large, flat saucer and set before coals, skimming off into a dish the rosy skin that forms. When enough skins have accumulated, pour 1⅛ glasses semolina into the remaining cream and boil into a rather liquid porridge. Stir the ground nuts and sugar into the hot semolina. Make a rim of dough on a platter and fill the center with alternate layers of milk skins and semolina. Sprinkle the top with sugar and rusk crumbs and bake for a short time in the oven. To serve, decorate with jam. Layers of fruit and jam may be interspersed in this kasha.

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