Skābputra
Cold barley porridge on soured milk, Latvian field-day food.
Ingredients
For 5 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Rinse the barley and soak it in cold water for two hours.
Boil the barley in a litre and a half of water for an hour, until it collapses entirely.
Salt the porridge and cool it completely, stirring so no skin forms.
Work the curdled milk into the cold porridge gradually, to the consistency of a thick soup.
Leave it four hours somewhere cold so the sourness develops and evens out.
Boil the potatoes in their skins and serve them hot alongside.
Ladle it into bowls, add soured cream and scatter with spring onion and dill.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.