Year after year, barley porridge has been a favorite dish in schools and daycare centers in Turku. The silky, smooth porridge is served with a pleasantly tart lingonberry–apple kissel. With this recipe, you can easily prepare this treat at home!

School-style barley porridge and lingonberry–apple kissel

4 servings

Lingonberry–apple kissel

4 dl apple juice
2 dl frozen lingonberries
1⁄2 dl sugar
1⁄2 dl water
2 tbsp cornstarch

Barley porridge

2 dl water
1⁄2 dl barley groats
1 l lactose-free whole milk
1⁄2 tsp salt
2 tbsp plant-based spread

Instructions

1. Add all the kissel ingredients except the cornstarch to a pot and bring to a boil. Blend the mixture smooth using a hand blender.
2. Bring the mixture to a boil again and whisk in the cornstarch, stirring constantly.
3. Cool the kissel in the refrigerator and whisk smooth before serving.
4. Heat the water and barley groats in a saucepan and cook until the water has evaporated.
5. Add 3.5 dl of the milk and cook until the milk has been absorbed by the groats. Stir occasionally to prevent sticking.
6. Add the remaining milk and cook until the groats and milk have thickened into a porridge.
7. Season with salt and mix in the plant-based spread.

Serve the barley porridge with lingonberry–apple kissel and rye bread topped with cheese.