Orshad classic (multi-blender Profi Cook PC-MSM1024)

Category: The drinks
Kitchen: french
Orshad classic (multi-blender Profi Cook PC-MSM1024)

Ingredients

Barley grains 50 g
Water 500 g + 250 g
Sugar taste

Cooking method

  • The word horchad comes from the French where, which means "barley". This soft drink was originally made only on the basis of a decoction of barley. Later, horshads were made from the juice of sweet almonds, or, as it was called by another name, almond milk with added sugar, and sometimes with orange syrup. When preparing barley horshad, melon or cucumber seeds are sometimes added to it.
  • Different countries have had and still have their own peculiarities of making this drink. So, for example, in Spain, an orchard made from crushed nodules of a herbaceous plant Chufa (belongs to the sedge family) with water and sugar is popular, in Mexico - from rice with cinnamon or vanilla, in Puerto Rico from sesame seeds with water or milk. In 19th century Russia, almond-based orshad was popular.
  • To understand the taste, let's prepare a classic barley horshad.
  • Place the grains and water (500 g) in a jug. Start cooking for 15 minutes.
  • Grind at 4 speeds.
  • Switch on heating Medium for 1 hour. I did it in the evening, so I left everything after heating in a jug until morning.
  • In the morning add boiling water (250 g), beat at 4 speeds, strain through a cloth. Add sugar if necessary.
  • If you do not leave the drink to infuse overnight, then all the water can be added at once.
  • For the preparation of the horchad I used Dido's Barley Drink:
  • Orshad classic (multi-blender Profi Cook PC-MSM1024)
  • Roasted grains in it:
  • Orshad classic (multi-blender Profi Cook PC-MSM1024)
  • Therefore, the color of the drink is brown. If the beans are not roasted, the color of the drink will be white.
  • A lot has been written about the benefits of barley, for example, here: 🔗... I can only say that Hippocrates advised drinking the barley drink as tea. The taste of the classic orchard, and even without sugar, is not very tasty. Therefore, I suggest horshad with additives.
  • Milk Horchad
  • Horchad raisin
  • Almond horchad

Note

Based on a recipe from the site 🔗

Elena Tim
What about vitamins? Where WI-THA-MI-NY? All BURNED, killer !!!
Gee-Gee ...
Tillotama
Gyyy
Omela
Who's here ??
Omela
Naked barley in "Indian spices", 500g - 69 rubles.
Elena Tim
Who did you say this to? To me?
And I walk past, I look - Melchik there mutters a couple about some barley. And I don’t understand who!
I think, let me come in to clarify, we can vsetki me!
Omela
Tibe, golden !!!! Schaub you improved your health with vitamins.
Elena Tim
Who else will take care of me like that, if not you ?!
And I never made it to the "Indian Spices" entikh! Do you remember a hundred years ago, I was going there for smotats agar? Nearby, I say, I have this shop ... I'm still going, Ksyusha ... CORK, PANCAKE!
Omela
Oh, and I go there as to work. Yesterday I bought two huge packages.
galavan
Dear Mistletoe, I hope you will notice my message and answer.
I have a question: is it possible to cook horshad not from whole barley, but from barley?
Elena Tim
Quote: galavan
I hope you will notice my message
I'll whistle to her! If not sleeping ...
Elena Tim
She's in Astrakhan. Until you whistle ... you will miss it.
Omela
Galina, you can, one of the girls cooked, look at the links in some of the horshads.
galavan
Thank you, Mistletoe. I looked and really found it - in a milk horchad. Now I've made milk in a "soy cow", I'll try to cook it, as Zvezda Askony advises there.

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