Latvian Sour Porridge: Skabputra

Monday, July 05, 2010

From the Ministry of Foreign Affairs of the Republic of Lativa

Ingredients: 1 litre water, 2 tablespoons barely groats, 1 glass curdled milk, 2 tablespoons sour cream.

Rinse barely groats and add to boiling water, boil to semi-softness. Add curdled milk to porridge and stop boiling. Add sour cream to cooled porridge. If you want sour porridge, keep it in room temperature for 1-2 days and then serve with sour cream and add milk. Porridge can be made with buttermilk, or you can add to the porridge curdled milk that has been beaten to a homogenous consistency. Skabputra should be served well cooled.


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