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Kasha with Rameln (Russian National Dish)

4 servings

Ingredients

• 1 l milk
• 200 g butter
• 200 g sugar
• 200 g semolina (coarse)
• 125 g flour (for the rameln)
• 1 cup milk (for the rameln)
• sugar (for the rameln, a little) (a little)
• 0.5 tbsp butter (for the rameln)
• 1 pinch salt (pinch)
• bacon (for greasing the pan) (a little)

Instructions

1. Add butter and an equal amount of sugar to boiling milk.
2. Continuously stir in the coarse semolina and cook a thick porridge.
3. Pour the porridge into an oven-safe dish, place it in the oven, and glaze it from above with a glowing shovel, then arrange with rameln.
4. For the rameln, mix flour and milk, add a little sugar, butter, and a pinch of salt, and cook a thick porridge.
5. Place a little of this on a greased pan with bacon and bake small light cakes, which are then rolled up.

Modernized from a treasured 19th-century German cookbook.