Tikhvin porridge Pohlebkin Century
The recipe for this porridge I found in the electronic book format author VV Pokhlebkin "National cuisines of our peoples" under "main dishes", subsection "Porridge" called "Tikhvin Mush (mush pea with Zaspa buckwheat)". The original porridge is prepared with buckwheat predelom. I offer You a slightly modified gruel.


  • Peas

    50 g

  • Buckwheat

    100 g

  • Onion

    1 piece

  • Butter

    15 g

  • Water

    350 ml

  • Salt


I used peas "Idaho" TM "Mistral", it is not necessary to pre-soak and cooked faster. If You're using another TM, then cook the peas according to the instructions on the package. Peas wash and boil, a little tovariv, so as not crumbled. Salt is not necessary.
Buckwheat wash and pour boiling water to slightly swollen (while cooking the peas).
Onion chopped as fine as possible and fry it lightly in butter (can use vegetable no smell, then get another and vegetable dish).
With peas, drain, rinse, return to pot, add buckwheat and pour boiling water. Bring to boil, switch to slow fire and cook until tender.
Then porridge with salt, add the fried onions, stir, cover and let stand 15 minutes.
Porridge can be served with vegetables or with meat gravy.
Comments and reviews

Leave a comment or a recipe review

Leave comments can only registered users.

Register, or Login if you are already registered.