Skābputra

Ingredients

Quantities for 5 servings.

• 250 g Pearl barley
• 1.5 l Water
• 1 l Curdled milk or buttermilk
• 150 ml Soured cream
• 40 g Spring onion
• 30 g Dill
• 600 g Potatoes, to serve
• to taste Salt

Method

1. Rinse the barley and soak it in cold water for two hours.
2. Boil the barley in a litre and a half of water for an hour, until it collapses entirely.
3. Salt the porridge and cool it completely, stirring so no skin forms.
4. Work the curdled milk into the cold porridge gradually, to the consistency of a thick soup.
5. Leave it four hours somewhere cold so the sourness develops and evens out.
6. Boil the potatoes in their skins and serve them hot alongside.
7. Ladle it into bowls, add soured cream and scatter with spring onion and dill.