"In a close family, even porridge tastes better", goes a traditional proverb. So, which porridge was most loved in Rus'? Porridge is more than just oats, buckwheat, or rice! Puchalka This is what we know today as pea porridge. It was cooked in clay pots in the Gorokhovetsky District of the Vladimir Province during the winter Yuletide and Lent. Interestingly, it had to be left overnight in a traditional Russian oven. Slivuha Made from millet with onions, potatoes, and lard, this porridge was historically linked to the Voronezh Province. It was called "field porridge" because it was often prepared over a campfire during trips or fishing expeditions. Guryevskaya This luxurious porridge is made from semolina with nuts, honey, jam, and dried fruits. It takes quite a long time to cook, as the porridge layers are separated by thin creamy films created by simmering cream in an oven. Incidentally, almond water could be used alongside milk in its preparation. Belevskaya Almost like pastila (fruit leather), this dish is sweet in taste. It was made from oats combined with baked apples and various spices such as cloves and lemon zest. The cooking process was lengthy: the oats had to be soaked overnight, and preparation resumed in the morning. If the porridge was left to simmer in a Russian oven for 5–7 hours, it became even tastier.