Difference between revisions of "Skabputra"
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* 2 tablespoons [[sour cream]] | * 2 tablespoons [[sour cream]] | ||
| − | == | + | == Procedures == |
# Rinse [[barley groats]] and add to boiling [[water]], boil to semi-softness. | # Rinse [[barley groats]] and add to boiling [[water]], boil to semi-softness. | ||
# Add curdled [[milk]] to porridge and stop boiling. | # Add curdled [[milk]] to porridge and stop boiling. | ||
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# Skabputra should be served well cooled. | # Skabputra should be served well cooled. | ||
| − | [[Category:Latvian Vegetarian]] | + | [[Category:Latvian cuisine]] |
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Buttermilk Recipes]] | [[Category:Buttermilk Recipes]] | ||
[[Category:Hulled barley Recipes]] | [[Category:Hulled barley Recipes]] | ||
[[Category:Sour cream Recipes]] | [[Category:Sour cream Recipes]] | ||
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Latest revision as of 10:43, 15 July 2012
Description
Latvian sour porridge
Ingredients
- 1 litre water
- 2 tablespoons barley groats
- 1 glass curdled milk
- 2 tablespoons sour cream
Procedures
- Rinse barley groats and add to boiling water, boil to semi-softness.
- Add curdled milk to porridge and stop boiling.
- Add sour cream to cooled porridge.
- If you want sour porridge, keep it in room temperature for 1 – 2 days and then serve with sour cream and add milk.
- Porridge can be made with buttermilk, or you can add to the porridge curdled milk that has been beaten to a homogenous consistency.
- Skabputra should be served well cooled.
