Kostroma-Style Pea and Barley Porridge

This unassuming recipe has been part of Russian cooking for centuries!

Recipe author

Servings:

Barley groats

1.5

Peas

0.5

Water

Thyme

Sunflower oil

Salt

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 2 g

Fats 20 % 3 g

Carbohydrates 67 % 10 g

74 kcal

GI: 27 / 73 / 0

Cooking method

Cooking time: 50 min

Rinse the barley groats in a sieve under running water, then cook them in salted water for about a quarter of an hour from the moment it comes to a boil — over a gentle but not-too-low heat. As it cooks, skim off the foam now and then. Then drain the water and add cooked peas. A word about the peas: I set them to soak overnight and only boil them the next day. Stir some finely chopped onion into the pea-and-barley mixture and cook over very low heat until the porridge is completely soft. And there's one more step — season it with thyme and sunflower oil, stir, and cook for another five minutes. Now it's truly ready; call everyone to the table. Kostroma pea-and-barley porridge may seem like nothing special, but this humble recipe settled into Russian cooking centuries ago and still belongs in the repertoire of seasoned cooks and thoughtful home cooks alike. It's very tasty and hearty — I first heard how to make it on a radio program about Russian folklore, where the host tossed out a couple of recipes at the end. For anyone who loves peas, this one is a real find.