How to cook kulesh: TOP 4 recipes

Tips and subtleties of manufacturing
Ukrainian kulesh
Kulesh in Cossack style
Kulesh with stewed meat
Kulesh soup with millet and mushrooms
Video recipes

Kulesh is a national dish of Ukrainian cuisine, but less popular than borscht. It is a rare flour porridge made from millet cereals and lard cracklings with the addition of other goods. This is both the 1st and 2nd dish, which is prepared both at home and in the field during field work or on vacation in nature. Another recipe for kulesh is known as a version of the porridge of the Don Cossacks, who prepared it during their campaigns. We suggest finding out the TOP 4 recipes for making kulesh, which are suitable for nature, cottages and home use on the stove.

Tips and subtleties of manufacturing

The usual utensils for making kulesh are a metal or copper cauldron or cauldron. Their dish is cooked from start to finish. Then you will no longer need any utensils.
It doesn’t matter what kind of cereal is suitable for kulesh, the main thing is that it cooks perfectly. Millet is most often consumed, but without any tangible losses it is replaced with wheat, kernels, rushnitsa (the coarsest flour), corn grits, and pea oatmeal.
For taste, in addition to cereals, potatoes, roots, and herbs are added to the dish. Especially a delicious kulesh with meat, fish, smoked meats, goose or chicken cracklings.
Slavic kulesh is mixed not only with black pepper, but also with fragrant roots, Italian herbs, oriental and Caucasian spices. Therefore, feel free to add various spices.
Kulesh is considered ready when the millet is one hundred percent boiled and a porridge-like mass appears.
The finished dish is seasoned with fried lard, onions and garlic. Kulesh made with smoked lard is especially tasty and rich.
Also, thick and fatty soup is ideally served with fresh dill or parsley.
If the kulesh comes out a little runny, leave it to stand for a little while so that the cereal swells and becomes sour. Then there will be less broth.

Ukrainian kulesh

There are several options for making this hearty and tasty dish. But what stands out in particular is the traditional recipe for Ukrainian kulesh cooked over a fire.

Calorie content per 100 g - 235 kcal.
Number of servings - 4-5
Production 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.

Preparation of Ukrainian kulesh:

Peel the carrots, celery root and parsley, chop coarsely and place in boiling salted water.
Cook the food until half cooked and add the potatoes cut into cubes.
After 5 minutes of cooking, add the washed millet.
For dressing, cut the lard into 1 cm cubes and lightly melt in a frying pan. Peel the onion, cut into small cubes and add to the melted lard.
When the cereal is almost ready, add lard and onion dressing to the pan. Add bay leaf with chopped herbs and cook until tender.

Kulesh in Cossack style

How to prepare delicious Cossack-style kulesh at home? This is the most democratic camp dish, because... the ingredients here can be very different.

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 dark pepper - to taste
Parsley - bunch

Cooking kulesh in Cossack style:

Cut the bacon into small 1.5 cm cubes, place it in a cauldron and lightly fry.
When the bacon has released its fat, add the finely diced onion and sauté lightly until translucent.
Then add carrots, grated on a large grater, to the cauldron and fry the vegetables until golden.
Pour in drinking water and bring the contents to a boil.
Sort the millet, wash it and pour it into a cauldron.
Next, add finely diced potatoes, salt, bay leaf and pepper.
To pour, in a separate bowl, beat the eggs with a fork until the yolk and white are mixed and form a homogeneous mass.
Finely chop the parsley and add to the egg mixture. Add finely chopped garlic there and stir.
When the potatoes and millet are cooked, or better yet slightly boiled, pour the filling into the bubbling kulesh and immediately stir well. The egg will curl, the kulesh will thicken to the state of a thick soup or watery porridge.
Cover the cauldron with a lid and let the kulesh ripen for 5 minutes.

Kulesh with stewed meat

Kulesh with stew, prepared at home, is indescribably delicious in its simplicity. True, there will be no such aroma of smoke as that cooked over a fire. But it tastes no different.

Ingredients:

Millet – 200 g
Stew - 1 can 0.5 l
Smoked pork belly – 200 g
Pork lard - 200 g per kulesh, 50 g for grouting
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 cloves for grouting

Preparing kulesh with stewed meat:

Place a pot on the fire and add diced smoked and raw lard. Stir-fry until enough fat is rendered to fry the onions.
Add finely diced onion, cover the pot with a lid and simmer until soft.
Add the carrots, stir and simmer everything together 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 for 15 minutes until the potatoes are soft and the dish is thick.
To grout, grind finely chopped lard in a mortar with garlic and salt passed through a press. Or grind everything in a blender.
Add the grout with crushed dill to the prepared kulesh and stir, cover with a lid and remove the pot from the heat.
Leave the kulesh with stewed meat to steep 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 by fishermen, hunters and tourism lovers.

Ingredients:

Carrots - 1 pc.
Onions - 1 pc.
Champignons – 300 g
Millet cereal - 100 g
Potatoes - 3 pcs.
Butter - 50 g
Salt - to taste
Dark pepper - to taste
Bay leaf - 2 pcs.
Peppercorns - 3 pcs.
Greens - to taste

Preparation of kulesh soup with millet and mushrooms:

Peel the carrots and onions, cut into small cubes and lightly fry in butter.
Wash the champignons, chop and fry with onions and carrots.
Place the washed millet in a saucepan with bubbling water, boil, reduce heat and cook for 5 minutes.
Add diced potatoes to the millet and cook for 10 minutes.
Add fried vegetables and mushrooms to the soup, add salt and pepper, add bay leaf, peppercorns and cook until tender.
When serving kulesh soup with millet and mushrooms, add chopped herbs to each plate.

Video recipes for making kulesh.

Step-by-step recipe for making kulesh with photos

Kulesh is the most popular Cossack food. In the camping conditions, there was no time for pickles, and the hearty field stew was always received with a bang. The kulesh was prepared over a fire or in a Russian oven, so it was always rich and so tasty that you could eat it endlessly. We will also learn how to cook kulesh according to a traditional recipe.

Traditional recipe for making Cossack kulesh at home

Ingredients

Millet	2 stacks
Pork (undercuts with an even layer of fat and meat)	300 g
Medium onion	2 pcs.
Water	4 stacks
Salt pepper	taste
Parsley	big bun

How to choose meat for stew

In camping conditions, fresh meat and lard were not always available. Therefore, in the traditional recipe, salted lard was used, and the longer it was stored, the better. We can select suitable underscores from the market.

The most delicious fat will be from the side of the back or the abdominal part of the boar. This is undercuts or bacon. The skin there is usually narrow, so you don’t even have to cut it off.

The layers of lard should be snow-white or pale pink , 3 to 6 cm wide. A yellowish or grayish color indicates that the lard is old and bitter. The heavy smell of old lard also indicates not the first freshness. But the faint smell of burnt skin is a sign of proper cutting of the carcass. The lard itself has virtually no flavor.

Step-by-step production

Pour 4 cups of water into the cauldron and put on fire.
Wash and sort 2 cups of millet and pour into boiling water. Immediately add salt to taste (a little less than 1 teaspoon). Cook for 20 minutes until the millet is completely cooked.
Cut the pork into strips up to 1 cm wide. Cut the strips into small pieces. Try to cut the bacon so that any piece has a layer of meat and lard.
Heat a large frying pan and fry the pork in it until the meat cracklings are crispy.
Peel and coarsely chop 2-3 onions and pour into the frying pan with the meat at the stage when the lard is fried until transparent. Fry everything, stirring constantly, until the meat and onions are golden brown. Add salt and pepper to taste.
Finely chop a bunch of parsley and pour into the finished porridge. Mix everything.
Place the porridge with herbs on a huge plate, generously sprinkle cracklings and onions on top.

Video

The creator of the video not only knows how to cook kulesh, but also introduces us to the interesting history of this dish.

Lenten millet soup kulesh according to a step-by-step recipe with photos

Ingredients

Millet	4 tbsp. l.
Large onion	1 PC.
Medium carrot	1 PC.
Sunflower oil	2 tbsp. l.
Vegetable broth	1 stack
Marinated mushrooms	200 g
Dill	small bun
Bay leaf	1-2 pcs.

Step-by-step production

Cut 1 onion and 1 carrot into similar cubes.
Pour 2 tablespoons of sunflower oil into the bottom of the cauldron, dump in the onion and fry slightly. Dump out the carrots and fry everything until done.
Wash 4 tablespoons of millet, add to the pan with vegetables and fry slightly. Pour 1 cup of vegetable broth over everything, bring to a boil, cover with a lid and simmer over low heat for 15 minutes.
While the porridge is preparing, chop 200 g of pickled mushrooms and chop a small bunch of dill.
Check the porridge for readiness, add mushrooms, dill, and salt to taste. Add bay leaf, simmer for another minute and turn off the heat.
Let the kulesh sit for 10 minutes and serve.

Video

The creator of the video explains how to cook Lenten kulesh with pickled mushrooms. Mushrooms can be dried, but they must be boiled first.

Subtleties of manufacturing

Non-Lenten kulesh is also prepared with meat broth . Strain the broth, bring to a boil and add the washed millet to it. The proportions are the same as for water: for 1 serving of millet, 2-2.5 servings of broth.
For satiety, you can add potatoes cut into small cubes to the millet. Additionally, peas or carrots are added to the stew.
. Cooks prefer to boil the millet separately. Kulesh can conventionally be called a hodgepodge o, and prepare any additions separately: meat, vegetables, herbs. Everything is mixed together at the final step.
Pork in the recipe is replaced with beef, smoked meat, sausages, stew, and offal.
In some regions, stew is prepared not with millet, but with corn flour . Or millet is mixed with corn flour in a 1:1 ratio and boiled to a watery mess.
Spices in the recipe are used to a minimum. Dark pepper, bay leaf and a little garlic are allowed.
At the request of the cook, the density is also adjusted. In a unique recipe, this is not porridge or watery soup, but a messy stew .
You can also prepare kulesh in a slow cooker.

How is this dish served?

served in a deep bowl, even if it is not watery . You can sprinkle some herbs on top and that’s enough, because this is a camp dish for men.

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It’s difficult to cook pork kidneys so that you don’t notice any foreign aroma, but it’s possible. The step-by-step recipes contain a huge number of tips that will help us cope with this problem.

Kulesh - 4 recipes at home

Kulesh is an easy-to-make dish that consists of ordinary and savory items.

The Cossacks began preparing it during camping trips over a fire in a metal cauldron. They began to cook the dish evenly in ovens at home, adding more ingredients.

The main component of kulesh is fried millet, which the Cossacks carried with them in a bag. For seasoning, they used wild garlic and salt.

Nowadays kulesh is prepared with stewed meat or fish. There is also a Lenten recipe with mushrooms.

Kulesh with lard

This is a fragrant kulesh with Cossack-style lard. To make the dish more satisfying and fragrant, pork lard with streaks of meat is added to it.

Cooking time: 45 minutes.

Ingredients:

fresh parsley;
lard – 150 gr;
6 potatoes;
millet - 100 gr;
onion – 2 pcs;
two liters of water;
salt.

Preparation:

Prepare the millet: sort the grains and wash them in cool water, then in hot water. Rinse until the water runs clear. Place the millet in a sieve.
When the water boils, add the cereal; when it boils again, cook for 10 minutes.
Peel the potatoes, cut into medium-sized cubes, add to the soup, and cook until tender for 15 minutes.
Finely chop the lard and onion, melt the lard lightly over low heat, add the onion, fry for 10 minutes.
Add the frying to the pan, cook the kulesh for 7 minutes, add salt and chopped fresh herbs.

Depending on the amount of water, you can get a thick stew or porridge.

Kulesh with pork stew

You can create the most satisfying kulesh with lard using stewed pork. To experience the full smell and taste of kulesh, you can cook it over a fire. The ingredients are designed for a cauldron with a volume of 8-10 liters.

Cooking takes 1 hour.

Prepare the ingredients in advance if you are planning a hike or outdoor recreation. Take fresh lard. For a smoky smell, extinguish a flaming firebrand in the pot before removing from the fire.

Required ingredients:

4 huge onions;
7 eggs;
2 carrots;
lard – 400 g;
2 stacks millet;
1200 g potatoes;
2 cans of stew;
greenery.

Preparation:

Chop the carrots and onions, chop the lard coarsely.
Wash the cereal, cut the potatoes, chop the greens.
Prepare the dressing: fry the lard over low heat.
Add the onion and carrots, cook over low heat until the vegetables are golden brown. Place the prepared dressing in a bowl and pour water into the pot.
Place millet and potatoes in boiling water and cook until tender.
Place the prepared roast into the cauldron, stir until it comes to a boil. Boil for 4 minutes.
Lay out the stew, it is better to remove the fat from above.
Stir well and leave to simmer for a few minutes.
Pour the beaten eggs into the pot, stirring the kulesh.
Stir until the eggs set, add the herbs. When it boils again, remove from the fire.
Leave the finished dish for 10 minutes.

Kulesh over a fire turns out delicious - this dish can be prepared on hikes or at home, served for lunch or dinner.

Lenten kulesh with mushrooms

During the fasting period, you can prepare savory dishes, one of which is kulesh with mushrooms. In the recipe, the freshest champignons are added to the kulesh.

The dish takes 50 minutes to prepare.

Ingredients:

5 potatoes;
salt pepper;
bay leaf – 2 leaves;
greenery;
200 g mushrooms;
one and a half liters of water;
2 medium onions;
carrot;
6 tbsp. spoons of millet.

Preparation:

Put the water on fire, cut the carrots into strips, finely chop the onions.
Peel the mushrooms and potatoes, cut into medium pieces.
Fry the onion slightly in oil, add the carrots. Fry for a couple of minutes.
Add the mushrooms to the vegetables, stir and simmer until the liquid from the mushrooms has evaporated and the mushrooms are fried.
When the mushrooms are ready, add the potatoes. Reduce heat to low.
Simmer, stirring, potatoes for 5 minutes. Pour boiling water over the vegetables, bring to a boil and add salt.
Add millet, cook, stirring until boiling, about 10 minutes.
Add dark pepper and bay leaf, chopped herbs.
Cover the finished kulesh with a lid tightly and leave to simmer for 25 minutes.

Before serving, kulesh can be seasoned with the freshest fragrant garlic.

Read also: “Cake “Count Ruins” recipe”

Fish kulesh

Rich millet kulesh with crucian carp is a good dish for the dinner table that both children and adults will enjoy.

Production time – 1 hour.

Ingredients:

4 crucian carp;
4 potatoes;
onion;
4 tbsp. spoons of millet;
carrot;
greenery.

Manufacturing stages:

Clean and gut the fish. Cut the peeled potatoes into cubes and cook.
Cut the onion into small cubes and cut the carrots into circles.
Fry carrots and onions in oil.
When the potatoes boil, add the washed millet and cook for 10 minutes.
Cut the fish into pieces and put it in the soup, add frying and spices. Cook for 20 minutes until the fish is done.
Chop the greens into the finished kulesh.

Kulesh

Pancakes on kulesh according to grandma's recipe

And my grandmother’s pancakes were excellent: smooth, yellowish, fragrant, smooth surface and many, many holes. Anyone who tried it was left in ecstasy. And she timidly clarified: “Yes, it’s on the bag.” It took me a long time to find my grandmother’s recipe, and I finally found it. She prepared them in the evening and baked them for breakfast in the morning. I slightly adapted the manufacturing technology to suit myself, leaving the same ingredients. Let's try.

Ukrainian-style kulesh in a slow cooker

Naturally, it cannot be classified as a unique cuisine, but to vary the diet of daily dishes, it is perfect! Very quickly prepared, satisfying and tasty!

Kulesh “tailed” anti-crisis

Kulesh was invented by the Hungarians as a way to feed the army inexpensively, but satisfyingly and tasty. You can cook it with any kind of meat and even without meat at all. But it still tastes better with meat. I offer my implementation of kulesh on the principle of “inexpensive and harsh”. And if anyone likes to chew on cartilage, gentlemen and ladies, this is for you!

Kulesh “Real”

My grandmother always said that kulesh must be prepared “with soul and slowly.” And now I realized what the secret of this delicious dish is. I've made this recipe all the time, but now it turned out especially delicious. I did everything slowly and in the very warm company of our friends. My husband gave me a hint about the title. After the first spoon, he said: “This is a real kulesh!”

Kulesh “Field”

You need to go for a walk with the kids, do some gardening, and your hungry husband will come for lunch. That’s why we cook outdoors now. Yes, yes, don't be surprised. Who cares, but here in Kuban the winter is currently such that the buds on the trees are blooming! Therefore, I bring to your attention a common food - kulesh. The products are ordinary, we cook according to all the rules - in a pot and over a fire!

Astrakhan kulesh

Recipe from the magazine “Collection of Recipes – Porridge”. At first glance, this is a very unusual combination of ingredients. But it turns out very tasty.

Kulesh

For her birthday, my wife prepared a lot of all sorts of delicious things, but the hit dish turned out to be kulesh! Unpretentious, tasty and ordinary dish.

Kulesh with mushrooms

Kulesh (kulish) is a dish of the Zaporozhye Cossacks. Real Cossack kulesh - main water, millet from the sum and wild garlic - and that’s all. Nowadays, the recipe for kulesh has undergone changes: it is porridge with the addition of other ingredients. It doesn’t matter what type of cereal is suitable for kulesh, but it’s better if it’s boiled soft. I decided to try cooking a lean mushroom kulesh with rice and vegetables, but it was nutritious, tasty and very fragrant.

Soldier's kulesh

War, front, etc. cooking? It would seem that the objects are difficult to combine. Everyone has their own: one in a trench gets a cracker soaked in a stream, another in his office gets a delicacy specially brought from the capital by plane. When the guns speak, the muses are supposed to be silent. Including Kulina, the patroness of cooks. But, as the Russian people say, as you dig, so will you trample. In other words, war is war, and lunch is on schedule. And now, when enthusiasm for the culinary side of our life has grown sharply, it’s almost impossible to tell anyone that a Russian fighter, like two hundred years ago, could cook porridge even with an ax, and his gastronomic resourcefulness was a match for his ability to beat an adversary. This is one of the most widely used recipes during the war. Kulesh is a thick soup or a not very thick, but very satisfying porridge.

Lentil kulesh

a healthy and nutritious dish for those who want to fast

Kulesh . Kulesh is half soup, half porridge. The dish is ancient, there are recipes for kulesh with different variations in Slavic cuisines, in Cossack cuisine, in Hungarian cuisine.

In fact, this is both the 1st and 2nd dish, thick and rich due to the rapidly boiling cereal that it contains. The principle of making another recipe for kulesh was constantly based on the products that were available.

Usually kulesh contains cereals and lard dressing. You can cook kulesh at home - in a cauldron, slow cooker, saucepan, or over a fire.

You can use any kind of cereal in kulesh, but boiled cereals are better for this dish, for example, millet, millet; wheat, kernels, rushnitsa (very coarse flour) are also used for cooking the dish.

Kulesh recipes of various state cuisines may vary. If this is a kulesh of Ukrainian cuisine, it certainly contains lard or cracklings.

The principle of making kulesh is simple. Lard is fried with onions in a separate bowl. In another container, cereals and potatoes are boiled in water; you can add vegetables and roots. When these products are ready, frying of lard and onions is added to them. Kulesh is also seasoned with spices and herbs.

Kulesh is served hot or warm, with bread, flat cakes (unleavened, yeast, “crumpets”), unsweetened pancakes, croutons.