Polba - what kind of porridge is this? How to cook a pike?

Many once-popular dishes and products for various reasons lose their positions and are gradually forgotten. Among them - turnip, which was replaced by potatoes, rutabaga, which is now remembered only by botanists, and polba. That this, many only vaguely suspect.

What exactly is called a pole?

There are several misconceptions related to this plant and its dish. The majority of people respond to the question "Groats are a pile-what is this?" They say that this is a common barley. The second proposed variant is young wheat grains, in a stage called milk-wax ripeness. Both are not quite right. To begin with, it is worthwhile to understand about the word "polba" that it is a completely independent plant. It was from him that all the varieties of wheat that now exist have occurred. This semi-wild (and sometimes - and wild) grass, which has a fragile ear, in which the grains are covered with a film. So the question "Polba is a kind of what?" Can be safely answered that wheat, but it is the species, and not the usual modern plant.

Very long story

There are exact scientific data: even during the Neolithic period one of the key food products was polba. What is it and how to cook it, knew and in ancient Egypt, and in no less ancient Babylon. Great ancient writers and scholars mentioned it. Among the famous people who wrote about it, Herodotus, Homer and Theophrastus. Huge crop areas occupied for a long time just a flock. That this is a very valuable culture, the European countries gradually understood (and evaluated). At one time, it was grown in the fields from Transcaucasia to North Africa, including Arabia. In Russia, it was used as far back as the fifth century BC, although the peak of popularity came in the eighteenth century.

Useful properties of porridge

Why was so demanded a regiment? What kind of universal indifference is it to this cereal? First of all, people were attracted by the high nutritional value of the plant. Its grains can contain protein up to 37 percent of the volume. For those who work hard and constantly, this is almost the main property of any food. Polba was considered a medicinal and dietary product; Already with modern science, the reasons for such popular conviction were established. 18 amino acids found in gluten-free grains can not be obtained from foods that have an animal origin. And yet they are extremely necessary for a person and can not be replaced by something else. It is also important that, after cooking, a pleasant nutty taste appears, with which the porridge is famous; That this dish is useful for children for growth and development; That it also helped the sick and weakened people to quickly recover; That a reduced content of gluten makes such a mess of useful allergies that do not tolerate gluten. Indeed, a plant with such data should be considered almost magical!

What else was valued for?

For the ease of cultivation. She practically did not demand leaving, any, even very poor, soils, she easily tolerated a lack of moisture. It can be said that the grass grew independently, like weeds. Pests could not destroy crops - polba is very resistant to them. Burians could not drown out planting - wild wheat itself muffled weeds. When the ears poured, they did not lose grains, and the stems did not break down and did not fall into a heavy shower, nor near a hurricane wind. Diseases, to which cultural plants are prone , were also not threatened by rabbits.

Why did the regiment have been forgotten?

It would seem that such an unpretentious plant is a flock. What was it like to happen that other wheat varieties were gradually chosen? One of the first and main factors is the low yield of cereals. While it was not required to grow it on an industrial scale, a small amount of "at the output" was compensated by crop areas and very modest labor costs. However, over the years, sown areas have become more in demand, and low yields have ceased to satisfy people.

The second, no less important, cause was the difficulty of grinding and the low quality of the flour obtained (after all, the grains are threshed together with the scales, and even then with difficulty and not completely). Yet now the main goal of growing wheat is to process it "into dust" and supply it to bakeries, and not to use it as cereal. Therefore, the choice was made in favor of holeriferous varieties, although they require lands of better quality, are prone to disease, suffer from pests, lie down from wind and rain, and require additional watering.

How to prepare it correctly?

Usually, such grains made a boiled regina. That it can be delicious, not only old sources assure (including the famous author of the cookbook Pokhlebkin). Those who managed to get rid of grains somewhere, they say that the porridge turns out to be just wonderful, only you need to know certain tricks. So, half a glass of water, yogurt (or sour milk, some advised to be replaced with low-fat kefir) and plain milk, plus as much as 100 g of butter, are taken on the glass. Here, for sure - polbu oil, by proverb, you will not spoil. The secret is that the croup should be soaked, not just in water, but in its mixture with sourcloth. "She should" at least 4 hours; It is better to leave for the whole night. Then the croup is washed with cool water, poured with milk (you can, again, connect it with water) and on very low heat boils until the liquid evaporates. Take into account: the porridge will not be boiled. Usually it is considered ready, when there will be only one grain - a grain to a grain. But if the fire was too strong, you may need to top up the water. The prepared dish is wrapped in a towel in a saucepan or an old scarf for about forty minutes. Will only add oil - and eat.

Is not only for porridge

Contrary to popular belief, the regiment was not only a garnish. You can try to cook and the first - the soup from it is very tasty. For 150 grams of cereals take 2 onions and carrots, a stalk of leeks, one and a half tablespoons of butter, 80 ml of cream (preferably fats), two yolks, 2 liters of broth from the preferred meat and greens - traditionally it is parsley, but it can be varied.

Prepared vegetables are finely chopped and stewed, and in the same tank with a chimney. At this time, the broth is heated, added to the base, and the soup, when boiled, languishes under the lid for an hour and a half. The cream is then whipped with yolks into a thick, thick foam and added to the pan. A minute and a half (with stirring!), And the fire turns off. Well, and the greens - already when served on the table.

Casserole is also unique. It is made from polba and cauliflower. Groats are boiled. Some advise it to soak, as for porridge, just simply in the water. Others assure that it is possible and so to cook, only on low heat and for a long time - about forty minutes, no less. Cauliflower is treated as usual, that is, the leaves are peeled off, the kochanchiki is washed and 10 minutes are kept in cold water. Then the cabbage is divided into separate inflorescences and boiled. I advise when cooking not just add some water, but add a little lemon juice. The cabbage is put in a frying pan (or form), the chopped onion is added to the same place, the top is placed on the shelf and everything is poured with whipped eggs, a small amount of onions and spices with cottage cheese. 200 degrees will be enough - even for gas, even for an electric oven.

Revival of former glory

Let the flock have lost its value for a long time already. What is a useful and nutritious product, do not tire of reminding dieticians, believing that it should be grown at least for those who need special nutrition. Gradually the grass begins to return to the fields. On the lands of Karchayevo-Cherkessia and Dagestan, the plots allotted for it are increasing. The Americans also do not give up polba, even if they call it spelled. The same name is also in Europe, where it is also brought to Russia.