TOP-4 recipes with photos of cooking kulesh at home. Tips and subtleties of cooking. Video recipes.
Kulesh is a national dish of Ukrainian cuisine, but less popular than borscht. It is a rare flour porridge made from millet groats and greaves from lard with the addition of other products. This is both the first and the second dish, which is prepared both at home and in the field during field work or on vacation in nature. Another recipe for kulesha is known as a variant of the Don Cossack porridge, who cooked it on campaigns. We offer you to find out the TOP-4 recipes for making kulesh, which are suitable for nature, summer cottages and home conditions on the stove.
Cooking tips and subtleties
- Traditional utensils for cooking kulesh are cast iron or copper cauldrons or cauldrons. In them, the dish is cooked from beginning to end. Then no more utensils are required.
- Any cereal is suitable for kulesh, the main thing is that it is well boiled. Millet is most often used, but without tangible losses it is replaced with wheat, kernel, rushnitsa (the coarsest grinding flour), corn grits, pea oatmeal.
- For taste, in addition to cereals, put potatoes, roots, herbs in the dish. Especially tasty kulesh with meat, fish, smoked meats, goose or chicken cracklings.
- Slavic kulesh is combined not only with black pepper, but also with aromatic roots, Italian herbs, oriental and Caucasian spices. Therefore, feel free to add all kinds of spices.
- Kulesh is considered ready when the millet is completely boiled down and a mushy mass is formed.
- The finished dish is seasoned with fried bacon with onions and garlic. Kulesh made with smoked bacon turns out to be especially tasty and rich.
- Also, thick and fatty soup is ideal to serve with fresh dill or parsley.
- If the kulesh is watery, leave it to stand for a while so that the cereal swells and becomes sour. Then there will be less broth.
Ukrainian Kulesh
There are several options for preparing this hearty and delicious dish. But the classic recipe for Ukrainian kulesh cooked over the fire stands out.
- Caloric content per 100 g - 235 kcal.
- Servings Per Container - 4-5
- Cooking time - 1 hour 30 minutes
Ingredients:
- Millet - 0.5 tbsp.
- Water - 2 l
- Lard - 150 g
- Salt to taste
- Carrots - 1 pc.
- Potatoes - 6 pcs.
- Bay leaf - to taste
- Celery root - 1 pc.
- Greens to taste
- Onions - 2 heads
- Parsley root - 1 pc.
Cooking Ukrainian kulesh:
- Peel carrots, celery and parsley, chop coarsely and dip in boiling salted water.
- Cook until half cooked and add the potatoes, cut into cubes.
- After 5 minutes of cooking, add washed millet.
- For dressing, cut the bacon into 1 cm cubes and melt slightly in a frying pan. Peel the onions, cut them into small cubes and send them to the melted bacon.
- When the cereal is almost cooked, add the lard and onion dressing to the saucepan. Place the bay leaf with chopped herbs and cook until tender.
Cossack Kulesh
How to cook delicious Cossack-style kulesh at home? This is the most democratic camping dish, because the ingredients here can be very diverse.
Ingredients:
- Smoked bacon - 400 g
- Millet groats - 1 tbsp.
- Onion - 3 pcs.
- Carrots - 1 pc.
- Potatoes - 4-5 pcs.
- Chicken eggs - 4 pcs.
- Garlic - 5 cloves
- Water - 2 l
- Bay leaf - 5 pcs.
- Salt to taste
- Ground black pepper - to taste
- Parsley - a bunch
Cossack cooking kulesh:
- Cut the bacon into small cubes of 1, 5 cm, send it to the cauldron and lightly fry.
- When the bacon has released the fat, add the onions, finely diced, and lightly sauté until translucent.
- Then add grated carrots to the cauldron and fry the vegetables until golden brown.
- Pour in drinking water and bring the contents to a boil.
- Sort the millet, rinse and pour into the cauldron.
- Next, send the finely diced potatoes, salt, add bay leaf and pepper.
- To pour in a separate bowl, beat the eggs with a fork to mix the yolk with the protein and turn into a homogeneous mass.
- Finely chop the parsley and send to the egg mash. Add finely chopped garlic there and mix.
- When the potatoes and millet are cooked, or better slightly boiled, pour the filling into the boiling kulish and immediately mix well. The egg will curdle, the kulesh will thicken to a thick soup or thin porridge.
- Cover the cauldron with a lid and let the kulesh ripen for 5 minutes.
Kulesh with stew
Homemade kulesh with stew is incredibly tasty with its simplicity. True, there will be no such smell of smoke as cooked over a fire. But the taste is no different.
Ingredients:
- Millet - 200 g
- Stew - 1 can 0.5 l
- Smoked pork brisket - 200 g
- Pork lard - 200 g in kulesh, 50 g for grout
- Onions - 1 pc.
- Carrots - 1 pc.
- Potatoes - 4 pcs.
- Water - 1.5 l
- Salt - to taste in kulesh, 1 tsp. for grouting
- Parsley - 0.5 bunch
- Dill - 0.5 bunch
- Garlic - 3 grout cloves
Cooking kulesh with stew:
- Place a kettle on the fire and add diced smoked and raw bacon. Fry, stirring occasionally, to melt enough fat for the onions.
- Add the finely diced onion, cover the cauldron and simmer until soft.
- Add the carrots, stir and simmer for one minute.
- Then add the washed millet with potatoes and stew. Stir and simmer for 5 minutes.
- Pour in water, salt, stir, cover the pot with a lid and cook everything for 15 minutes until the potatoes are soft and the dish thick.
- For grouting in a mortar, grind finely chopped bacon with garlic and salt passed through a press. Or grind everything in a blender.
- Add the chopped dill grout to the finished kulish and stir, cover and remove the kettle from heat.
- Leave the stew with stewed meat to infuse for 5 minutes.
Kulesh soup with millet and mushrooms
Kulesh soup with millet and mushrooms is prepared quickly both at home and outdoors. The recipe is worth taking note of for fishermen, hunters and tourism enthusiasts.
Ingredients:
- Carrots - 1 pc.
- Onions - 1 pc.
- Champignons - 300 g
- Millet groats - 100 g
- Potatoes - 3 pcs.
- Butter - 50 g
- Salt to taste
- Black pepper - to taste
- Bay leaf - 2 pcs.
- Peppercorns - 3 pcs.
- Greens to taste
Cooking kulesh soup with millet and mushrooms:
- Peel carrots and onions, cut into small cubes and lightly fry in butter.
- Wash the champignons, cut and send to fry with onions and carrots.
- Put washed millet in a saucepan with boiling water, boil, reduce heat and cook for 5 minutes.
- Add the diced potatoes to the millet and cook for 10 minutes.
- Put the fried vegetables with mushrooms in the soup, salt and pepper, add bay leaves, peppercorns and cook until tender.
- When serving kulesh soup with millet and mushrooms, put chopped greens in each plate.
