How to cook kulesh: TOP 4 recipes

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.

Making Ukrainian kulesh:

1. Peel the carrots, celery root and parsley, chop coarsely and place in boiling salted water.
2. Cook the food until half cooked and add the potatoes cut into cubes.
3. After 5 minutes of cooking, add the washed millet.
4. 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.
5. 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

Making kulesh in Cossack style:

1. Cut the bacon into small 1.5 cm cubes, place it in a cauldron and lightly fry.
2. When the bacon has released its fat, add the finely diced onion and sauté lightly until translucent.
3. Then add carrots, grated on a large grater, to the cauldron and fry the vegetables until golden.
4. Pour in drinking water and bring the contents to a boil.
5. Sort the millet, wash it and pour it into a cauldron.
6. Next, add finely diced potatoes, salt, bay leaf and pepper.
7. To pour, in a separate bowl, beat the eggs with a fork until the yolk and white are mixed and form a homogeneous mass.
8. Finely chop the parsley and add to the egg mixture. Add finely chopped garlic there and stir.
9. 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.
10. 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

Making kulesh with stewed meat:

1. Place a pot on the fire and add diced smoked and raw lard. Stir-fry until enough fat is rendered to fry the onions.
2. Add finely diced onion, cover the pot with a lid and simmer until soft.
3. Add the carrots, stir and simmer everything together for one minute.
4. Then add the washed millet with potatoes and stew. Stir and simmer for 5 minutes.
5. 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.
6. To grout, grind finely chopped lard in a mortar with garlic and salt passed through a press. Or grind everything in a blender.
7. Add the grout with crushed dill to the prepared kulesh and stir, cover with a lid and remove the pot from the heat.
8. 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

Making kulesh soup with millet and mushrooms:

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

Video recipes for making kulesh.

Millet kulesh. Step-by-step recipe with photos

Millet kulesh is one of the most widely distributed types of kulesh. Kulesh is a watery porridge in the form of a stew made from one or another grain, which is prepared with the addition of frying made from lard or meat. It is curious that kulesh can be found in Russian, Belarusian and Ukrainian cuisines, despite the fact that it is of Hungarian origin.

The word kulesh is translated from Hungarian as “millet”. It is generally accepted that it was the Zaporozhye Cossacks who brought this dish with them during military campaigns. They cooked kulesh over a fire from simple belongings - millet, corn grits, wholemeal flour, onions, carrots and salted lard. In addition, the Cossacks often prepared it with mushrooms and fish.

The development of making kulesh consisted of several steps. First, lard cut into pieces was placed into a metal pot suspended over the fire. We fried it until fat appeared. Next they threw in the undiced onions. As soon as the onion became transparent, water, parsley root, dill, and celery were added (depending on what was available). Washed millet was added to the purchased broth and cooked until tender.

Later, around the time of World War II, kulesh became one of the main dishes of the field kitchen and this is not mind-blowing, because such ordinary food, with the appropriate smoky smell, quickly filled you up and forever relieved the feeling of hunger. Now there are several varieties of kulesh - kulesh cooked from one grain and kulesh like a thick soup with the addition of potatoes. To make kulesh, you can use millet, rice, buckwheat, wheat and barley groats, as well as bulgur and lentils.

To make a tasty kulesh, it is not necessary to use salted lard; you can take the freshest veal, beef or pork, as well as stew. Millet kulesh with smoked lard or bacon turns out to be very tasty; it will be especially tasty when you cook it at home and not over a fire. You can also combine some type of fresh meat with bacon or smoked lard and thus get an even more delicious kulesh. During Lent it can be prepared without meat, with the addition of mushrooms or fish.

Millet kulesh can be prepared at home using several methods - on the stove, in a slow cooker, in the oven or in the microwave. Naturally, it will not turn out as fragrant as on a fire, but it will also be tasty and rich.

Now I would like to show you how to prepare millet kulesh step by step with a photo with the addition of potatoes and bacon. Naturally, this is not a real Cossack recipe for kulesh, but, nevertheless, it is very tasty.

• Onion - 1 pc.,
• Bacon - 200 gr.,
• Carrots - 1 pc.,
• Potatoes - 3-4 pcs.,
• Water - 1.5 liters,
• Millet - 1 glass,
• Salt - to taste
• Dark pepper - a pinch
• Bay leaf - 1-2 pcs.

Millet kulesh - recipe

After all the ingredients have been prepared, you can begin making the kulesh. First, let's prepare the vegetables. Peel the potatoes, onions and carrots. Cut the potatoes into pieces, as for making soup and borscht.

Cut the onion into cubes.

Carrots for millet kulesh can be either grated or cut into halves of circles.

Cut bacon or smoked lard (lard) into cubes.

Place the frying pan on the stove. Heat it up. Add bacon cubes. As the bacon fat begins to melt, forming a sufficient amount of fat, add the onion to it. Stir the kulesh frying and keep on the stove for another 2-3 minutes so that the onions simmer and become soft.

Place the potatoes and carrots in a small saucepan.

Place bay leaf. If you like celery, you can safely add that too.

Add salt and dark pepper. In addition to dark pepper, you can add coriander, cumin, dried garlic, and dill to the kulesh. Fill all ingredients with hot water. Stir.

Place the pan with kulesh on a slow fire. After 15 minutes, when the potatoes are almost ready, pour the required amount of millet into the bowl for the kulesh. Wash it with cool water. If the water is cloudy, wash it again. Pour hot water over unstained millet and leave it for 5 minutes. Thanks to this procedure, it becomes less bitter.

Add to the pan with the remaining ingredients.

Stir the kulesh. Cook it for another 15 minutes, stirring so that the millet does not stick to the bottom of the pan. As soon as the cereal in the kulesh boils and becomes soft, we can assume that it is ready. The thickness of the dish can be adjusted at your own discretion; you can create it as thick or watery as possible.

It all depends on your taste preferences. Divide it among plates. The finishing touch of the dish will be the freshest herbs - dill or parsley. Serve kulesh with black bread or flatbread.

Bon appetit. I will be glad if you like recipe for kulesh with millet Try to cook millet porridge with pumpkin in milk as well.

Kulesh with stewed meat

Ingredients

Potatoes – 80 g

Onion – 30 g

Garlic – 1 clove

Sunflower oil (or fat from stew) – 30 g

Parsley – 10 g

Dry vegetable seasoning – 3 g

• 70 kcal
• 35 min.
• 35 min.

Photo of the finished dish

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Step-by-step recipe with photos

Take the ingredients for making millet kulesh with stewed meat on the stove at home.

You can prepare kulesh in different ways; I offer a recipe that is comfortable to use over a fire in a pot.

You need to cut the onion and carrots into small cubes, and garlic into petals.

Pour oil into the pan and lightly simmer the onions and garlic in it - the smell will immediately force the family to wait for the end of cooking. If you like everything fried, you can fry vegetables perfectly.

Then add the carrots and continue stewing or frying, remembering to stir with a spatula.

Cut the peeled and washed potatoes a little larger.

Let's add it to the pan, add water, you can fry it - it will cook faster.

We thoroughly rinse the millet in 3-4 waters.

Let's put it in the soup too. Cook until the potatoes are ready.

In the meantime, let's open a jar of stew, I have homemade pork. Let's add it to the kulesh.

Bring the soup to a boil, add salt.

You can use tomatoes for dressing - this will make the kulesh with stewed meat even more attractive and appetizing (but, as I already said, additives are not inevitable, add them to your own taste).

Season the soup with your favorite spices, tomatoes and herbs. Simmer a little more under the lid.

Our kulesh is ready! Serve the soup with fresh herbs; some people like to season it with sour cream.

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

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

1. Pour 4 cups of water into the cauldron and put on fire.
2. 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.
3. 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.
4. Heat a large frying pan and fry the pork in it until the meat cracklings are crispy.
5. 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.
6. Finely chop a bunch of parsley and pour into the finished porridge. Mix everything.
7. 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

Step-by-step production

1. Cut 1 onion and 1 carrot into similar cubes.
2. 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.
3. 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.
4. While the porridge is preparing, chop 200 g of pickled mushrooms and chop a small bunch of dill.
5. Check the porridge for readiness, add mushrooms, dill, and salt to taste. Add bay leaf, simmer for another minute and turn off the heat.
6. 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.

Useful tips

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