Ukrainian cuisine is known for its diversity and unique dishes, among which porridge occupies a special place. One of these porridges is "Zozulya", which has been prepared for over 100 years and is a favorite dish of many Ukrainians.
The main component of this porridge is millet, which has a large number of useful substances and has a unique taste. However, in order for the porridge to be tasty and tender, it is very important to follow certain rules during its preparation.
This ancient Ukrainian dish has been prepared in Vinnytsia region for over 100 years. It is called "Cuckoo" and it is included in the National List of Intangible Heritage of Ukraine. A fairly simple recipe for making porridge is passed down from generation to generation.
Millet is a whole grain, so it can become bitter if stored for a long time. But you can get rid of it. Pour boiling water over the millet and leave for 20 minutes, then drain the liquid and rinse the cereal several times under water.
Milk and butter are better to take fat to get the most rich and delicate taste. This porridge is stewed in the oven, but it can also be prepared in a pot - on the stove or in the oven.
Ingredients:
- 350 g of millet;
- 1 liter of milk 2.5%;
- 2 eggs;
- 150 g of sugar;
- 100 g of poppy seeds;
- 200 g of butter 82.5%;
- pinch of salt
Pour the poppy seeds into a bowl and cover with boiling water. Leave for an hour.
Wash the millet well and then put it in a cauldron. Leave for 20 minutes, and then discard on a fine sieve, wash again and transfer to a cauldron.
Pour milk into the cereal and bring it to a boil. But you need to watch it so it doesn't run out. As hostess Nataliya Stetsyuk jokes, "he will run away - you will not catch up." Then reduce the heat to medium, cook for 15-20 minutes.
Put the poppy seeds on a fine sieve and wait until all the water drains. Add to porridge. Porridge became a "cuckoo" - that's why "Cuckoo".
