The everyday side of the life of prominent people is always interesting. Especially when it comes to the rulers of the state, such as, for example, Peter the Great. What did the emperor eat? What gave him strength for great epoch-making achievements? It turns out that the food of Tsar Peter was very simple and healthy. Worth taking note!
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Instruction manual
1
The famous pearl barley porridge of Peter the Great
Cooking cereal begins in the evening. Rinse 1 glass of pearl barley, pour a liter of cold water, leave it to swell overnight - this is a very important stage that cannot be neglected, otherwise the taste and texture of porridge will be completely different. In the morning, drain the water and pour the barley 1.5 - 2 liters of milk; the viscosity of the porridge will depend on its quantity. For Peter the Great, this porridge was cooked with the addition of almond milk, but in our conditions we will completely manage with cow. Neither salt nor sugar are added! Bring milk and cereals to a boil and boil over low heat for 5 minutes. You can proceed further in several ways:
1. Put the pan with porridge in a water bath and cook for about 5-6 hours.
2. Put the porridge in a refractory bowl and put in the oven for the same time at a temperature of 150 degrees.
3. Slow cooker - a modern miracle of technology! Set the quenching mode, time - 4-5 hours.
For these few hours you can forget about porridge. During this time, it will acquire a delicate texture and caramel taste of baked milk. Before eating, you need to add a full tablespoon of butter to the porridge; Sugar and salt, each eater will add to his taste to the plate.
2
Peter the Great Soup
Rinse the chicken, separate the breast fillet and until it is put in the refrigerator. From the remaining chicken and two liters of water, boil the broth. Finely chop 500 grams of fresh mushrooms (champignons), pour over milk so that it covers the mushrooms, boil for 15 minutes, cool. Skip the chicken breast and cooked champignons through a meat grinder, add the proteins of three eggs, salt and pepper to taste, mix thoroughly.
Beat three yolks with a glass of milk; fry 1 tablespoon of flour in 1 tablespoon of butter. Stirring constantly, season the boiling broth with egg-milk mixture, fried flour, and then form balls from chicken and minced meat and boil them in the broth for 8-10 minutes. When serving, add chopped dill.
3
Hamburger Beef Steak
Cut 500 grams of beef tenderloin into portions, beat slightly and fry in butter until tender; put the meat in portioned pans. Beat 6 eggs with salt and finely chopped dill and parsley. Pour meat with the mixture and fry on the stove or in the oven until the eggs thicken. Serve right in the pans.
4
Potato croquettes "Kyous"
Cook 1 kilogram of potato, mashed it, add 2 eggs, 2 tablespoons of flour, chopped herbs and salt to taste. Mix thoroughly, cut into small cakes. To fill with 1/2 loaf of white bread, cut the crust, cut the bread into cubes and fry in 1 tablespoon of butter. For each potato cake, put a few bread cubes, roll the cakes into balls and boil them in boiling salted water for 4-5 minutes. Serve with sour cream.
5
Sbiten (alcoholic or nonalcoholic)
Pour 1 liter of water or 1 liter of dry red wine into the pan. Add 150 grams of sugar, 150 grams of honey, 1 bay leaf, 1/2 teaspoon of cinnamon, cloves, ginger, cardamom, nutmeg. With continuous stirring, bring the mixture to a boil and boil for 15 minutes. Remove the foam, insist the drink for half an hour and strain.
