1 cup/ barley groats
6 medium potatoes
2 glasses of water
2 glasses milk
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- Prepare for cooking. Pour 2 cups of water into a saucepan, add salt to taste and bring to the boil. Put the barley groats (you can also use pearls for the porridge) in a bowl and rinse in warm water four times, draining the water after each time. Rinse a final time by pouring hot water into a sieve. Peel the potatoes, wash them thoroughly and cut them into small cubes.
- Boil the porridge. Add the rinsed groats to the boiling water and simmer under a lid for 5 minutes from the time the boiling starts. Remove any scum that appears. Add the potatoes and salt to taste (about a teaspoonful), cook for 10 minutes, then add the milk.
- Finish cooking the porridge. Switch on the oven and preheat to 180 degrees. Place the pan in the middle of the oven and heat the porridge under the lid for 25 minutes. If there is no oven, wrap the saucepan with newspaper, then with a warm blanket or thick towel, or put pillows around it. The porridge should be left to ‘mature’ in this way for 30-40 minutes.
- Serve the porridge. Divide the porridge among the plates and add the pan-fried cauliflower with onions. If desired, this porridge may be served with sour cream or curdled milk. Bon appetit!