Pumpkin porridge recipes are delicious and simple. Millet porridge with pumpkin. Semolina porridge with pumpkin and apple

Try this delicious and proven recipe for millet porridge with pumpkin. This is the best breakfast you can imagine, for both children and adults. Millet porridge with pumpkin will take care of your health, give you energy for the whole day, and protect you from illness and stress. The porridge is easy to prepare and turns out tender and flavorful. If desired, you can cook pumpkin millet porridge with water, or with milk, or add raisins, nuts or cinnamon.

Ingredients:

• 1 cup millet
• 500 gr. pumpkins
• 2.5 glasses of water
• 1-2 tbsp. milk
• 2-3 tbsp. Sahara
• a pinch of salt
• 40 gr. butter
• raisins (optional)
• cinnamon (optional)

• For millet porridge we need 500 grams of pumpkin. We choose orange and sweet pumpkin. Since pumpkin is a dense vegetable with a fairly strong skin, we invite helpers from the stronger half into the kitchen to help cut and peel the pumpkin.
• Cut the pumpkin into cubes, maybe quite large ones. Some people prefer to grate the pumpkin, but this is quite tedious. Next, I will tell you the secret of how to grate a pumpkin in just a minute without the slightest effort.

• So, fill the chopped pumpkin with water, we need 2.5 glasses of water. There is no point in boiling pumpkin in milk; it boils better in plain water.

• Place the pan on the fire and cook the pumpkin for 15 minutes. After this time, the pumpkin pieces lose their density and hardness. If you want the millet porridge to have no pieces of pumpkin or for the pieces to be small, then crush the pumpkin with a regular potato masher.

• I usually leave a small amount of pumpkin cubes unpressed and press the rest.
• The next step is to add millet to the boiled pumpkin. A very important point: the cereal should be sorted first, because... There are quite often pebbles, pieces of earth, etc. found in millet.
• To make millet porridge with pumpkin tasty, you should not just wash the cereal, but pour boiling water over it, and then drain the water. All the dust goes away and, what is important, the bitterness inherent in millet goes away.

• After adding the millet to the pumpkin, add a pinch of salt, and then continue to cook the porridge over low heat under the lid. Cook for 15 minutes, keeping an eye on it so that the porridge does not burn.
• Usually by this time the millet is almost ready, add butter and sugar to taste. You should not skimp on oil; it is oil that softens the taste of millet and makes millet porridge with pumpkin tender.

• The amount of sugar depends on the sweetness of the pumpkin, so try it. It is important not to over-mix so that the pumpkin porridge does not turn out cloying.

• And the final point - be sure to add milk (boiled or pasteurized so that it does not curdle) to the millet porridge with pumpkin. How much milk to pour depends on what kind of porridge you like, thin or thick. I usually pour quite a lot of milk because... The millet then comes back and takes in additional liquid.

• Boil the porridge for a couple of minutes, add raisins or cinnamon if desired. Turn off the heat and leave the porridge for 15-20 minutes to steep.

• That's all, delicious and healthy millet porridge with pumpkin is ready, serve with milk. Whoever wants, washes down the porridge with milk, whoever wants, adds it to the porridge, as in the photo))))). Also see,

Ingredients

• 200 g millet;
• 500 g pumpkin pulp;
• 400 ml water;
• 400 ml milk;
• salt - to taste;
• sugar - to taste;
• 2 tablespoons butter.

Preparation

Place the millet in a saucepan and add water so that there is about 2 times more water than the cereal. Bring the water to a boil, pour the cereal into a sieve and rinse several times under running water.

Cut the pumpkin into small pieces. Place the millet in a saucepan, add 400 ml of water and bring it to a boil over medium heat. Then add pumpkin.

While stirring, let the water boil again. Reduce heat, cover the pan with a lid and cook the porridge for 10 minutes. Pour in the milk, add salt, sugar and butter and stir.

Reduce heat to low. Cook covered for 25–30 minutes, stirring the porridge frequently to prevent it from burning. Remove the porridge from the heat and leave it covered for another 5-10 minutes.

iamcook.ru

Ingredients

• 100 g millet;
• 250 g pumpkin pulp;
• 600 ml milk;
• salt - to taste;
• sugar - to taste;
• 30 g butter.

Preparation

Rinse the millet thoroughly. Pour boiling water over the cereal for 3 minutes and drain the water. Cut the pumpkin into small cubes or grate it on a coarse grater. Place it in a glass or ceramic baking dish.

Spread the millet on top. Fill it with milk or a mixture of milk and water, add salt, sugar and pieces of butter. There should be at least 2 cm left to the edge of the pan. Cover the pan with a lid or foil.

Bake the porridge at 180°C for about an hour. Remove the pan from the oven, leave the porridge covered for another 5-10 minutes and stir.

Ingredients

• 250 g pumpkin pulp;
• 500 ml milk;
• salt - to taste;
• sugar - to taste;
• 100 g white rice;

Preparation

Cut the pumpkin into small cubes. Pour milk into a saucepan, add salt and sugar and place over medium heat.

Rinse the rice thoroughly. As soon as the milk starts to boil, add the pumpkin and rice to the pan. Stir, bring to a boil and reduce heat.

Cover the pan with a lid and cook for 20–25 minutes. Stir and, if desired, use a spoon to crush the pumpkin.

Remove the porridge from the heat and leave covered for 5 minutes. When serving, add a piece of butter.

Ingredients

• 200 g pumpkin pulp;
• 100 g white rice;
• 1½ tablespoons butter;
• salt - to taste;
• sugar - to taste;
• 650 ml milk.

Preparation

Cut the pumpkin into small cubes. Rinse the rice thoroughly. Grease the multicooker bowl with half a tablespoon of oil.

Place rice and pumpkin there, add salt, sugar, milk and the remaining butter. Stir and close the multicooker. Set the “Milk porridge” mode and cook for 30 minutes.

rutxt.ru

Ingredients

• 200 g corn grits;
• 400 ml water;
• 100 g pumpkin;
• 300 ml milk;
• salt - to taste;
• sugar - to taste;
• 1 tablespoon butter.

Preparation

Rinse the cereal, place it in a saucepan and cover with water. Place the pan over moderate heat and, stirring, bring its contents to a boil.

Cut the pumpkin into small cubes. Place them in boiling porridge and cook for a couple of minutes, stirring constantly. Add milk, salt and sugar and mix thoroughly.

Cook the porridge, covered, stirring frequently, for 30–40 minutes over low heat. Then add the oil and mix well.

vkys.info

Ingredients

• 150 g pumpkin pulp;
• 250 ml milk;
• 4 tablespoons of oatmeal;
• salt - to taste;
• sugar - to taste;
• 1 tablespoon butter.

Preparation

Cut the pumpkin into small pieces and place in a saucepan. Fill it with water and cook for 7-10 minutes until soft. Drain the water and puree the pumpkin with a blender or masher.

In another saucepan, heat but do not boil the milk. Add pumpkin puree and stir. Add oatmeal, salt and sugar and, stirring, bring the porridge to a boil. Cook for another minute over moderate heat.

Remove the pan with porridge from the heat, close the lid and leave for 10 minutes. Then add oil and stir.

fotorecept.com

Ingredients

• 100 g pumpkin pulp;
• 400 ml milk;
• 3 tablespoons of semolina;
• salt - to taste;
• sugar - to taste;
• 1 tablespoon butter.

Preparation

Cut the pumpkin into small pieces, place in a saucepan and cover completely with water. Cook for 7-10 minutes until the vegetable is soft. Drain the water and puree the pumpkin with a blender or masher.

Pour the milk into the saucepan with the puree and, stirring, bring to a boil over moderate heat.

Without ceasing to stir, gradually add semolina. Add salt and sugar.

Cook the porridge, stirring constantly, for about 7 minutes. Add butter to the finished dish and stir.

Pumpkin porridge - general principles and methods of preparation

Among vegetables, pumpkin is the champion in terms of the content of nutrients, minerals and vitamins of groups B, E, C and even T, which is very rare. Since pumpkin is a low-calorie product, it is also in great demand in dietary nutrition. There are many dishes that use this wonderful vegetable. However, porridge is perhaps the most popular and beloved among many peoples.

Pumpkin porridge preserves all the beneficial substances that this vegetable is rich in, including carotene and calcium. Each housewife has her own recipe for making pumpkin porridge, or even more than one. In some recipes, the pumpkin is first boiled or stewed, then pureed in a blender. In some, the porridge is cooked directly in the pumpkin! Try making pumpkin porridge using different recipes, with honey, nuts or dried fruits, and you will definitely be able to choose the porridge that will become your family’s favorite.

Pumpkin porridge - food preparation

Different recipes call for different processing of pumpkin for making porridge. For some, it is cut into large pieces, and then grated and boiled. According to other recipes, the pumpkin is first stewed, first cut into cubes, and then pureed in a blender or left in pieces.

If pumpkin porridge is prepared with some kind of cereal, then the preparation of the cereal is the same as for preparing regular porridge from this cereal.

Pumpkin porridge - the best recipes

Recipe 1: Pumpkin Porridge with Cinnamon

The aroma of cinnamon and healthy, nutritious pumpkin - this dish can easily be called the best for the fall menu! This porridge will charge you with energy and good mood for the whole day. And even a completely inexperienced cook can prepare it.

Ingredients:

300 gr. peeled pumpkin;
100 gr. milk;
1 tsp. butter,
cinnamon, sugar and salt to taste.

Cooking method:

1. Cut the pumpkin into small cubes. After pouring the milk into a saucepan, bring it to a boil, then place the pumpkin with cinnamon, sugar and salt there.

2. Having thoroughly mixed all the ingredients, cook the porridge over low heat with occasional stirring. It can be considered ready when the boiled pumpkin cubes begin to separate into fibers. Having flavored the finished porridge with butter, serve it to the table.

Recipe 2: Semolina porridge with pumpkin

A very light, yet nutritious dish thanks to milk and semolina. Both adults and children will love this porridge.

Ingredients:

300 gr. peeled pumpkin,
2 tbsp. l. decoys,
200 gr. milk,
1 tsp. butter,
sugar and salt to taste.

Cooking method:

1. Cut the pumpkin into small cubes. Pour 0.5 cups of milk into a saucepan, bring it to a boil, add pumpkin to it and cook over low heat until soft.

2. Mix the rest of the milk in a saucepan with the same amount of boiled water, bring the resulting mixture to a boil.

3. Add semolina with sugar and salt to it, remembering to constantly stir the contents of the pan. Having prepared the semolina porridge, put the pumpkin in it, mix well, add butter, then, closing the pan with a lid and covering with a towel, leave it to brew for about 10 minutes.

Recipe 3: Pumpkin porridge in the oven

Like any dish cooked in the oven, this porridge has a special aroma and taste. It has everything to claim the title of the best breakfast: millet, pumpkin, honey and butter. A very nutritious and tasty dish.

Ingredients:

1 cup millet;
400 gr. water;
800 gr. pumpkins;
50 gr. Sahara;
2 tbsp. l. honey;
40 gr. butter;
a pinch of salt.

Cooking method:

1. After rinsing the millet well, pour boiling water over it and leave for 5 minutes.

2. Cut the pumpkin into small cubes.

3. Add sugar and salt to the swollen millet and mix the resulting mass well, place it in a baking dish. Place pumpkin cubes on top, pour honey and spread butter.

4. Cover the mold tightly with foil, place it in a well-heated oven and bake for 1 hour. Then, after removing the porridge from the oven, keep the dish under foil for about 10 minutes, stir and serve.

Recipe 4: Millet porridge with pumpkin

A very tasty porridge made from millet and pumpkin, in which the ingredients are laid out in layers in a pot and baked.

Ingredients:

200 gr. millet;
400 gr. pumpkins;
800 ml. milk;
50 gr. Sahara;
to taste cinnamon with cardamom.

Cooking method:

1. After washing the millet well, put it in a saucepan and fill it with water. Then, putting the saucepan on the fire, bring to a boil, then drain the water.

2. After peeling and seeds from the pumpkin, grate it on a coarse grater. Then add sugar with cinnamon and cardamom to it, mix everything thoroughly.

3. Place layers of pumpkin, millet, and pumpkin in the pot. Pour milk over everything so that the pumpkin and millet are covered by 2 fingers. Then put the pot in a well-heated oven and cook the porridge for about 50 minutes.

Recipe 5: Pumpkin porridge in the microwave

Pumpkin porridge is very popular among lovers of a balanced diet. However, some people desperately lack time to prepare healthy food. For them, we provide a recipe for “quick” pumpkin porridge, which is prepared in the microwave.

Ingredients:

200 gr. pumpkins;
2 apples;
1 tbsp. l. sesame;
20 gr. flax seeds;
1 tsp. honey;
vanillin on the tip of a knife.

Cooking method:

1. Cut the peeled pumpkin into small cubes or strips (if desired, you can use a coarse grater and grate it).

2. Peel the apples from seeds, then, cutting them into small cubes, mix with sesame seeds, flax seeds and vanilla (at the tip of a knife). Place in the microwave, turn it on at maximum power and cook the porridge for about 20 minutes. When it cools down, add honey.

Pumpkin porridge - useful tips from experienced chefs

It is best to use nutmeg pumpkin varieties for preparing porridge. Porridge made from this pumpkin is delicious both hot and cold.

Pumpkin porridge can be prepared directly from the pumpkin itself or with the addition of various cereals. Usually millet or rice is used for these purposes, sometimes semolina, corn grits or oatmeal.

It is customary to season pumpkin porridge with butter, sugar and milk. You can significantly improve the taste of porridge if you supplement its taste with honey, nuts, prunes, raisins or dried apricots.

Pumpkin is a low-calorie product and is perfect for those who monitor their health and excess weight. Pumpkin porridge will be an excellent breakfast for the whole family, as this vegetable contains many useful substances, as well as vitamins and minerals, for example, potassium, which is good for the heart, affects blood quality and strengthens blood vessels.

Pumpkin porridge is especially useful for children and baby food, as it contains carotene, which is good for the baby’s vision, and also, due to the content of fiber and vitamin T (carnitine), improves the functioning of the child’s gastrointestinal tract. (opens in a new window).

Millet porridge with pumpkin

You will need:

• 2 tbsp. milk;
• 3/4 tbsp. water or you can also take milk;
• 3 tbsp. diced pumpkin;
• 1 tbsp. millet cereals;
• 1 tsp salt;
• 1 tbsp. spoon of sugar/sweetener (all to your taste).

Preparation:

1. Add 1 glass of milk and water to a saucepan, place the diced pumpkin in it, and cover with a lid. Cook for 15-20 minutes.

2. Add 1 more cup of milk to the pan. Then pour in millet, salt and sugar. Cook, covered, over medium-low heat until the millet is tender and there is little liquid remaining in the pan. On average it will take about 45 minutes.

3. Mix everything well, add oil. You can serve!

Some tips!

• If the porridge seems too dry, add more water or milk, it all depends on the consistency you like.
• You can use honey or maple syrup as a sweetener.
• You can add various dried fruits and nuts to the porridge.

Rice porridge with pumpkin

This option will be a wonderful breakfast for the whole family, including children.

You will need:

• 300-350 g pumpkin;
• 7 tbsp. spoons of rice;
• water;
• salt, sugar.

Preparation:

1. Pre-soak the rice for 3-4 hours in water, it is better to leave it overnight.

2. Cut the pumpkin into cubes, put it in a saucepan, pour in water so that it completely covers the vegetables. Add rice and cook over medium heat for 15-20 minutes.

3. Once the pumpkin is cooked (it should be soft), remove the pan from the heat and let it cool.

4. After the mass has cooled, beat it with a blender. To make the porridge thinner, add a little water or milk.

5. Then put the pan with the porridge on the fire and, stirring constantly, heat it up, add salt and sugar to taste.

Pumpkin porridge with corn grits

Ingredients:

• 1 tbsp. water
• 1 tbsp. milk
• pumpkin – 100 gr.
• 1 tbsp. corn grits
• 1 tbsp. water – extra
• 1 tablespoon brown sugar
• ¼ teaspoon cinnamon
• a pinch of salt

Cooking process:

1. Peel the pumpkin, cut into cubes, place in a saucepan, fill it with milk and water. Place over medium heat and cook for 15-20 minutes until tender. Remove from heat, cool.

2. Grind the cooled pumpkin using a blender in a saucepan and place on low heat.

3. Pour water into a separate bowl and add corn grits. Stirring constantly with a spoon or whisk, pour the corn grits into the pumpkin so that there are no lumps. After you have added all the corn grits, add salt, sugar, stir constantly until the porridge thickens. Cook for 5-7 minutes until the cereal is ready.

4. When serving, add a piece of butter.

Pumpkin milk porridge

You will need:

• 3-4 tbsp. chopped pumpkin (pre-peeled);
• semolina – 1 tbsp.
• 1 egg
• 1/2 tbsp. milk
• 2 tablespoons sugar

Preparation:

1. Take a saucepan, place the diced pumpkin in it, and fill it with water. Bring to a boil and cook for 7-10 minutes until tender.

2. After the pumpkin is cooked, use a masher or blender to puree it until smooth.

3. After which you need to add semolina to the puree. Place the puree over medium heat. Gradually pour in the cereal, stir continuously so that lumps do not form in the porridge.

4. Then reduce the heat to minimum. In a separate bowl, whisk the egg, 1/2 cup milk and sugar together. Gradually pour this mixture into the pan and stir thoroughly. Cook for another 2-3 minutes and you can remove from heat.

Milk millet porridge with pumpkin in a slow cooker (+ video)

You will need:

• 1 tbsp. millet;
• 300 gr. pumpkin pulp;
• 100 gr. Sahara;
• salt – 1 teaspoon;
• 400 ml milk;
• butter.

Cooking method:

1. Cut the pumpkin into small cubes or grate it.
2. Rinse the millet thoroughly, you can soak it in water for 10-15 minutes (this will remove the bitterness) and drain.
3. Grease the bottom of the multicooker bowl with butter and place the pumpkin.
4. Fill with water, add millet and stir well, leaving no lumps.
5. Sugar, salt, pour milk and close the lid.
6. In the control panel, select the “milk porridge” mode. If this function is not available, select the “porridge” mode and set the timer for 30 minutes.

After cooking the porridge, do not immediately open the lid of the multicooker. Wait another 30 minutes, then add the butter and cinnamon. Stir and the dish is ready! This will make it more aromatic and tasty.

Another variation of this recipe in the video:

Completely changed the situation. Her detailed story about pumpkin dishes contains as many as 3 (three!) recipes called pumpkin porridge, and every recipe for healthy and tasty porridge is from my grandmother, each one is saved and tested many times. Study for your health!

How nice it is to indulge in childhood memories!
It's nice to look back at photos where everyone is young and smiling!

Dishes associated with my grandmother (and only with her, no one else cooked this) are pumpkin dishes.

Nowadays, many vegetables and fruits are available in supermarkets all year round, but in those relatively ancient times, when I was little, I could only see pumpkins in my grandmother’s garden during the summer holidays. Pumpkins were not sold in city stores at that time. And for me it was a kind of exotic.

Pumpkin dishes: Baked pumpkin

Of course, grandma baked pumpkin in a Russian oven. Much later I did this in a regular oven.

For baking, my grandmother usually took a sweeter variety of pumpkin (the outside of the pumpkin was dark green and the inside was orange). By the way, other varieties of pumpkin, yellow or with pinkish-gray hues, were fed to cows.

Cooking sequence

• First, wash the pumpkin, cut it in half and remove the seeds. When peeling, remember that the inside of the pumpkin is sweeter.
• Then we cut the pumpkin into long pieces, like a melon.
• Then we cut each large piece into small pieces, 2 - 3 cm in size.
• We don’t peel the pumpkin!
• Place the pumpkin pieces on a baking sheet, skin side down.

Grandma, of course, did not sprinkle anything on the pumpkin. And while cooking for my children, I sprinkled it with sugar (we don’t have such a sweet variety of pumpkin). But the sugar then melted, and the sugar syrup, getting on the baking sheet, burned. Perhaps it is better to generously sprinkle the pumpkin with cinnamon before baking to enhance the aroma, and sprinkle the already baked pumpkin with powdered sugar (this is my modernization of the recipe).

• Bake the pumpkin for 20 - 30 minutes (it all depends on the power of the oven) at a temperature of about 180 - 200 degrees.
• Once the tops of the pieces turn brown, remove the pumpkin!
• Baked pumpkin can be eaten warm or cold. And its taste is slightly honey (especially at the dark tops)!

Pumpkin dishes: Millet porridge with pumpkin

Since I could only eat millet porridge with pumpkin in the month of August, while visiting my grandmother in the village, it always evokes in me special feelings associated with memories.

And now this pleasure with pumpkin can last almost a whole year, thanks to the developed trading network.

To cook delicious porridge with pumpkin, you need to work a little more than usual.

There are several nuances

The porridge will be more tasty if you add the cereal to the pumpkin broth. Then the cereal will be saturated with pumpkin aroma.
But pumpkin takes a long time to cook, so choose what’s best for you: either spend time chopping the pumpkin, or wait longer for it to cook. And now - to the recipes!

Porridge with pumpkin: Grandma Natalka’s recipe

In the photo - grandmother Natalka with her granddaughter Natasha, 1955.

For two servings of porridge you need:

• 1 glass of milk (250 g);
• 1 glass of water (250 g);
• 1 cup (200 g) millet,
• 3 - 4 pieces of pumpkin (500 g);
• 3 teaspoons sugar;
• 2 pinches of salt;
• 30 g butter.

Cooking sequence:

• Wash the pumpkin, cut it in half, select the seeds, cut off several pieces; peel the peel.
• We cut large pieces of pumpkin into small pieces (I use a shredder, but I don’t like grating: on the one hand, it takes a long time, on the other hand, then the pumpkin is boiled too much, there is no that taste).
• Place a saucepan with milk and water on the fire.
• Add sugar - 2 teaspoons.
• Bring to a boil and add the chopped pumpkin.
• Cook over medium heat for 10 - 15 minutes (so that the pumpkin becomes soft and can be mashed).
• In the meantime, prepare the millet cereal: sort it out and wash it several times (I recommend buying more expensive millet, as it is cleaner).
• Remove the pan with the pumpkin from the heat and mash the pumpkin with a potato masher or potato masher.
• Place the pan with the boiled pumpkin and milk back on the heat, add another 1 teaspoon of sugar and 2 pinches of salt.
• Bring to a boil and add the washed millet, mix everything well.
• Cook, stirring occasionally, for about 20 minutes; if the porridge thickens too much, add a little milk.
• Add butter to the finished porridge.
• It would be good to leave the porridge in a warm place to steep for 20-30 minutes.

Occasionally, my grandmother spoiled me with honey, adding it to the finished porridge.
It was delicious!

Later, when my children were growing up, I came across another recipe for pumpkin porridge, which my mother-in-law, my children’s grandmother, used to cook.

Porridge with pumpkin: Grandmother Fani's recipe

In the photo - grandmother Fanya with her granddaughter Asya, 1987.

The main difference in Grandma Fani’s recipe was that she added rice to the millet cereal.

Millet and rice were taken in equal proportions. That is, for 2 servings of porridge you need half a glass of millet and half a glass of rice (it is better to take large round rice, it boils well. But thin rice is not suitable in this case, it will be hard).

The taste of this porridge is much milder (for those who do not really like millet).

And most importantly, this porridge is much better for the stomach. Millet for gastritis and colitis causes discomfort in the stomach and intestines, and rice broth envelops the intestinal walls, neutralizing the irritating effect of millet.

To please her grandchildren and make the porridge more tasty, Grandma Fanya added raisins to the porridge at the end of cooking. (The raisins were washed and soaked in boiling water in advance).

Now I myself am a grandmother: I have two wonderful grandchildren.
This is how I make pumpkin porridge.

Porridge with pumpkin: Grandma Natasha’s recipe (that’s what my granddaughter calls me)

In the photo - grandmother Natasha with her granddaughter Sonya, 2010.

I do everything as in the first recipe, but 10 minutes before the end of cooking I add semolina (1-2 teaspoons per 1 serving of porridge). It must be carefully scattered over the surface of the porridge and stirred well so that there are no lumps. The taste of such porridge is noticeably more pleasant than that made from millet alone.

I also like to add a few pinches of cinnamon to milk porridge 2-3 minutes before the end of cooking.

Just like Grandma Fanya, I like to add raisins.

Now such porridge can be made very quickly from millet flakes.

What is also very important is that such porridges with pumpkin are very healthy.
When the grandchildren come to visit, and grandma has such an unusual and tasty porridge!

At one time, when we had pumpkins growing on our suburban plot, I was very interested in various pumpkin dishes. In addition to porridge, I made casseroles, pies and cookies with pumpkin. At that time there was no Internet with many recipes, and cookbooks were in short supply. Therefore, I had to come up with something myself, and someday I will write about it.

And now I want to return with my soul and thoughts to the roots: to remember the great-grandmother and great-great-grandmother of my grandchildren and listen to the unique Ukrainian singing that they loved so much: “The sun is low, the evening is near, I’m coming to you, my heart”...

Read also on the topic:

.
.
.