by Editorial Staff

Do you think that semolina is for babies, and you have already eaten your portion? You just haven't tried Latvian Bubert. Delicious semolina porridge. According to Wikipedia, Bubert is a hearty and sweet dish of German, Latvian and Estonian cuisine. Unlike cereals, Bubert is not cooked, but only brewed - this has a decisive influence on the formation of a special taste. Bubert is more nutritious than semolina porridge and is very useful for children.


Prep Time10 mins
Cook Time5 mins
Total Time15 mins
CourseMain Dishes
Servings (Default: 4)


  • Milk - 0.5l
  • Semolina - 0.75 cups
  • Salt to taste
  • Eggs - 4 pcs.
  • Sugar - 6 teaspoons or to taste
  • Lemon or orange peel - 1 teaspoon
  • Berry juice to taste


  1. Separate the yolks from the whites. Grind the yolks with sugar and zest and beat well until creamy. Beat the egg whites until fluffy.
  2. Bring milk to a boil, add a pinch of salt and pour semolina into it in a thin stream, stirring all the time. Continue heating on low heat for another 1-2 minutes, remembering to stir. Then remove from heat, cover with a lid, and something else warm and let the cereal swell so that it absorbs all the milk (10 minutes). Stir well and gradually add the whipped yolks. Then, while continuing to stir the Bubert, add the beaten egg whites into it, whisking the whole mass.
  3. Serve Bubert to the table, sprinkle with berry juice. I poured the Bubert with orange juice and garnished with orange slices. Bubert is ready.

Enjoy your meal!

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