How to prepare Babina porridge? Recipes of the Belarusian remote place ofof Babin porridge - a dish difficult. Not according to the recipe, and on value. Such porridge our ancestors noted the birth of the new person and saw off him from life. The ancient ceremonial dish is prepared sometimes and today. The recipe it is carefully stored in vicinities Osipovichey.
Christening, or on - Belarusian “hresbiny“ - an ancient Slavic ceremony. A body of this special house holiday in day of sacrament of a baptism - a lunch for which were going to visit the closest the baby and his parents. For lunch only married women who already had own children were allowed. Entertainments on “hresbiny“ mostly bore with themselves. The main course of a table - Babina porridge - was brought by the grandma - the midwife from where and the name.
Babina porridge is trained only in a clay pot. Why approach to the choice of ware is so strict, will become clear slightly lower.
The main ingredient of this porridge - millet. On three glasses of grain one liter of milk, three eggs, three tablespoons of dense sour cream and a tablespoon of honey is required. Salt and sugar - to taste. For Babin porridge - sweet, sugar in it did not feel sorry. Probably, that life at newborns was more sweet.
The touched millet grain is filled up in a clay pot, filling it approximately half. At once also salt, at the same time a pinch with salt three times christening a pot and sentencing: “Pamazhi Bozhanka, incorporated bank porridge was tasty, incorporated bank gastsyam is tasty was eaten“. Then grain is filled in with milk almost to the very top of a pot, carefully mixed that pamakrel grain, and put a pot in the furnace. Nearby, not in the heat, is closer to edge. Millet has to be boiled thoroughly only to semi-readiness.
After porridge will begin to boil and will a little boil, the pot is got and pour out its contents in ware more that “paklastsi yes porridges to a ?sa prysmaki“.
Eggs break in separate ware and mix together with sour cream and sugar, then pour out in porridge, add a little honey for a smell and a butter piece there. Everything is mixed together to homogeneous mass of a consistence of dense sour cream until all lumps are stirred. If porridge turned out too dense, then add a little milk.
The batch is spread back in a pot, just in case once again christened: “Dai Bozha as porridge kind spyaklasya“, also put in the furnace for two hours. This time in depth that well got warm, razopret and strong grabbed.
You think, on it all? It is possible for Babin porridge “with a heat about a heat“ to a table to give? You are mistaken, “hresbiny“ still ahead.
All guests on christening knew that porridge surely will appear on a table, it - the central dish of a holiday, a reproduction symbol. But the grandma is a midwife the entertainment brought with itself for the time being hid, hid from all. Only after the playful, but hardened auction and receiving repayment, quite, it should be noted, deserved, the midwife gave a pot with porridge to the godfather, the godfather of the child.
That wrapped a pot in a pure bench hammer and from everything to scope beat about a table. Now it is clear why Babina porridge is trained only in pottery?
The pot after blow, of course, broke up into crocks. But well uprevshy porridge kept a form and was not scattered unless at the edges. Babina`s lump of porridge of godmothers broke and treated all guests.
Now - bon appetit!
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