Skabputra

Description

Latvian sour porridge

Ingredients

• 1 litre water
• 2 tablespoons barley groats
• 1 glass curdled milk
• 2 tablespoons sour cream

Directions

1. Rinse barley groats and add to boiling water, boil to semi-softness.
2. Add curdled milk to porridge and stop boiling.
3. Add sour cream to cooled porridge.
4. If you want sour porridge, keep it in room temperature for 1 – 2 days and then serve with sour cream and add milk.
5. Porridge can be made with buttermilk, or you can add to the porridge curdled milk that has been beaten to a homogenous consistency.
6. Skabputra should be served well cooled.