Long ago it was. I then on category of young specialists passed. And therefore practically all business trips, as a rule, got to me. Well, here such at young a share. Hard … Caused to the chief, the traveling certificate – in teeth, and … Departed! For the dark blue rivers, high mountains and the woods. Dalniye-predalniye. Only before by a wing to rise, in accounts department it is necessary to drop in. Advance payment to write out. And to receive it, itself. How to prepare zirnu putra? Pea porridge in the Latvian cookery of
«Zirnya биезпутра». Pea porridge. Nice to meet you! K.Kucher, personal archive

Generally, business trips were quite often. And it was necessary to go to the most different places. Including to Latvia which then still was the Soviet republic. And on business trip for some reason money quickly enough comes to an end. And … What to do?

Certainly, it is possible to beat off the telegram on the native enterprise. Send supposedly money barrels. Also it is desirable, with the courier. Or courier. That quicker. But you will remember the person hotly darling, simply adored chief and as he looked at you last time, on return, after approximately same telegram … Any desire even to glance towards telegraph vanishes.

  • How to prepare zirnu putra? Pea porridge in the Latvian cookery of
    K.Kucher, personal archive
  • How to prepare zirnu putra? Pea porridge in the Latvian cookery of
    K.Kucher, personal archive
  • How to prepare zirnu putra? Pea porridge in the Latvian cookery of
    K.Kucher, personal archive
  • How to prepare zirnu putra? Pea porridge in the Latvian cookery of
    K.Kucher, personal archive
  • How to prepare zirnu putra? Pea porridge in the Latvian cookery of
    K.Kucher, personal archive
  • How to prepare zirnu putra? Pea porridge in the Latvian cookery of
    K.Kucher, personal archive
  • How to prepare zirnu putra? Pea porridge in the Latvian cookery of
    K.Kucher, personal archive
  • How to prepare zirnu putra? Pea porridge in the Latvian cookery of
    K.Kucher, personal archive
  • How to prepare zirnu putra? Pea porridge in the Latvian cookery of
    K.Kucher, personal archive

Well, I already old traveling bird had a workmate. Also we were adjusted with it for a breakfast in local school to run. And for a dinner if departure on objects this concrete day it was not expected. 25 kopeks a breakfast, 50 – a dinner. Поварихи at schools, all as on selection – girls young, after schools. Well, and we, boys yet old. So with portions us did not offend. Well, and on distribution – they will look at us, we on them. And then, already all together – on tables behind which just before the call rang out, pioneers with Komsomol members boarded. And on them …

Part of portions – in general, not pakhanny, which small open spaces spoons, forks did not plow a field. Is, of course, and such where approximate excellent pupils and horoshist honest tried поковыряться. But generally – from an edge pecked, pecked most a little, and the most part … And remained on plates.

And here we. Gold traveling guys. Which will eat everything and everything will drink. Generally, already by the outcome of the first week us fed free of charge.

Here so I also got acquainted with this porridge. Now – I do not know, and before it quite often prepared on the Latvian schools. Time two-three in a week. Not more rare. But also on tables it remained much! The passion as it was not loved by the Latvian school students. Though, in my opinion and taste … Decent such dish. Nourishing, nutritious. For a breakfast of one portion – quite that to dinner about food at all to forget. And on taste. Normally all! And than it did not please so Latvian pioneers and Komsomol members? I can not understand!

But, probably, already it is time and closer with it to get acquainted? I ask to love and favor – «зирню биезпутра». Pea porridge.

Yes – pea. Therefore, I think, all perfectly understand that for a start we otsypay a 200-gram cup of chipped peas in suitable capacity, properly, several times, wash our bean, we fill in them with cold water and we leave to be presoaked.

Duration of soaking – is not basic. Neither on flavoring parameters of a dish, nor for the period of its preparation it does not influence. But, speak, in the course of soaking peas lose the gazo-educational abilities. Therefore it is better – for the night. Filled in peas with water, and in the morning in the evening …

No, peas to cook – still early. For a start we take grams of 600-800 chicken stones, we wash them, we fill in with water … To the last we take liter one and a half. From calculation that for peas cooking we need 6 parts of liquid from initial volume bean. Remember, peas we отсыпали in a cup on 200 grams? 200 to increase on 6, the amendment that the part of a broth when cooking will boil away … Here also we receive that waters it is necessary to us liter one and a half.

We fill in chicken stones with water, we lead up liquid to boiling … We remove foam. We add in кастрюльку a small onion and the whole carrots which we cleaned while water began to boil. There – about ten peas of black pepper, a lavrushka leaf. We diminish fire so that liquid hardly boiled, and, without closing a cover (the broth is necessary to us dense, rich), we leave everything to cook minutes 40-45. One lesson. – it is quite enough this time.

As the call on change finished ringing (for the lack of that, it is possible to use the timer), we pull out from a pan chicken stones, carrots, onions and a bay leaf. The last and penultimate to us already without need, they made the business – gave the taste to a broth, and here from the first and the second as подостынут, it is possible to make small салатик. Soshchiplem meat from bones, carrots for a start we will spread повдоль parts on four, and then it is thin, millimeter on three, we will cut across. Let’s small chop 2-4 stalks of onions feather, prisoly, we will add a spoon – two vegetable oils … Everything, salad is ready. But we will be engaged in it then, later. And now …

Now still few times we wash out peas, we throw back it on a colander or a sieve, we wait while it will flow down and is spread in a pan. We fill in in it a chicken broth so that liquid rose over level bean by thickness of a forefinger. Though it – not essentially. If broth it will appear much, we will more long boil peas, a little – we will add a little water.

We lead up liquid to boiling, we remove a skin, we diminish fire to an average and we leave peas to cook. How many on it it is required to time, heavy to tell. Process this creative, depends on many factors, but one I can precisely tell: we exactly have at least half an hour of free time. And here in about 30 minutes … It is already possible to start to look after peas more fixedly.

What, the soup in a pan started to get thick? About! Now it is possible our porridge and to add some salt. At the same time and to prevent. Porridge thickened to a consistence of dense sour cream? Came to lower time fire to the small. After that, occasionally stirring slowly with porridge, we cook it even minutes 5-7, we disconnect fire and we cover a pan.

While porridge reaches, we will be engaged in sauce. For this purpose grams of the 150th fat … Better than, of course, slightly smoked. But we with that have problems therefore I had to be content with the most usual salted pork fat. We cut fat small cubes and we start to fry it on a frying pan.

And that business we clean a bulb and small shinkuy it. In about 10-12 minutes, and they will decrease in the sizes, add in a frying pan onions and brown it who as loves – to golden or light brown color. Was painted all in wished tone and shades – sauce is ready.

And porridge reached meanwhile. Everything was exhausted, us дожидаючись. Her we will not detain!

Good portion dense, not spreading thought on porridge faience – on a plate, and already in the center of this dense lump – a two-three of spoons of onions sauce with pork shkvarka.

It also is «зирню биезпутра». Pea porridge. I hope, it will be pleasant to you to get acquainted with it.