Skābputra

Method 7 steps

1. 1

   Rinse the barley and soak it in cold water for two hours.

2. 2

   Boil the barley in a litre and a half of water for an hour, until it collapses entirely.

3. 3

   Salt the porridge and cool it completely, stirring so no skin forms.

4. 4

   Work the curdled milk into the cold porridge gradually, to the consistency of a thick soup.

5. 5

   Leave it four hours somewhere cold so the sourness develops and evens out.

6. 6

   Boil the potatoes in their skins and serve them hot alongside.

7. 7

   Ladle it into bowls, add soured cream and scatter with spring onion and dill.