Kulish at home. Step-by-step recipe for making kulesh with a photo. Getting Started with Ingredients

Good afternoon, dear readers and guests of the site!

We cook some dishes for the first time. This is how it happened to me. The husband watched some TV show and it told about kulesh and how to cook it, and he asks why we have never cooked such a dish. To be honest, I heard the name, but I didn’t cook.
I became interested, and I began to understand.

It turns out that this dish came to us from the Zaporozhye Cossacks. They cooked kulesh on campfires. It is believed that kulesh cooked on a fire is the most delicious when there is a smoke flavor.

But this dish can be cooked at home.
There are so many recipes for making kulesh that my eyes just ran wide. But I figured out one thing, two products should always be present in a kulesh - millet and lard.

What is kulesh - it's something between a thick rich soup and porridge, it all depends on what products we use and what we want to get soup or porridge.
Therefore, there are several options for its preparation, but no matter how you cook it, it will still turn out tasty and satisfying.

How is kulesh prepared?? It can be cooked with beef, with pork and mushrooms, with chicken, pour broth instead of water. There are many recipes, the choice is yours.

I chose the simplest one.
And so let's get started we will need:
Cooked for testing, so I took less products, you can count on your family

• 1 glass of millet
• 2 onions
• 100 - 150 g fat
• 1 carrot
• 2 potatoes
• 70 - 80 g butter
• vegetable oil for frying
• greens (I didn't have any greens so I added a small stalk of celery)

Cooking

Since millet acquires a bitter taste after cooking, I don’t like it, and before I start cooking, I pour it with hot water, bring it to a boil and let it boil for 5-7 minutes.

Then you need to drain the water and add fresh water, put on fire, salt, close the lid and let it simmer for 20-25 minutes over low heat. Pour water 2 - 2.5 times more than millet.

And while the millet is cooking, we make a fry.

We clean the onion, wash it, cut it into cubes, grate the carrots, cut the fat into small pieces, cut the celery too.

Wash potatoes, cut into cubes.

I cooked all this in a small cauldron and roasted it here, and the millet was cooked in a separate saucepan.

We fry everything, lard onions should become transparent (when onions and lard are fried until golden brown, any dish acquires a special taste).

I also lightly fried potatoes, it absorbs fat and becomes tasty and crumbly. And, in general, it is added so that the kulesh is thicker, more satisfying.

During this time, millet has already been cooked, we throw it into a cauldron and, if there is not enough water, you can add a little more, only hot water.
Cook, stirring occasionally, until the potatoes are cooked through.

Then, turn off the fire, cover the cauldron or pan in which they cooked with a towel and give, the porridge will steam out, let it stand for 20 - 25 minutes.

This can even be done in the oven, preheating it to about 70 - 80 degrees. Put the kulesh for 30 - 40 minutes. The longer the porridge is steamed, the tastier, fluffier it will be.

And one more piece of advice, if you didn’t add enough fat (well, don’t like it!), Before you close the kulesh, put pieces of butter.

When the kulesh is ready, mix it, put it on plates, if there is greens, sprinkle with chopped greens.
It is good to serve salad or sauerkraut with kulesh. I served it with homemade lecho.

Well, that's all, now you, like me, know how to cook kulesh.
Now in winter in cold weather, such a nutritious dish will come in handy. Kulesh is tasty, satisfying, healthy!

Bon appetit. If you haven't tried this dish yet, give it a try!

Kulesh is an easy-to-prepare dish that consists of simple and tasty ingredients.

Cossacks began to cook it during campaigns on a fire in a cast-iron cauldron. Gradually, the dish began to be cooked in ovens at home, adding more ingredients.

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

Today, kulesh is cooked with stew or fish. There is also a lean recipe with mushrooms.

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

The cooking time is 45 minutes.

Ingredients:

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

Cooking:

1. Prepare the millet: sort the grits and rinse in cold water, then in hot. Rinse until the water runs clear. Throw the millet on a sieve.
2. When the water boils, add the cereal, when it boils again, cook for 10 minutes.
3. Peel the potatoes, cut into medium-sized cubes, put in the soup, cook until tender for 15 minutes.
4. Finely chop the lard and onion, melt the lard a little over low heat, add the onion, fry for 10 minutes.
5. 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 make kulesh with lard more satisfying using pork stew. To feel the full aroma and taste of kulesh, you can cook it on a fire. The ingredient is 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. Salo take fresh. For a smoky flavor, put out a burning firebrand in the pot before removing it from the fire.

Required Ingredients:

• 4 large onions;
• 7 eggs;
• 2 carrots;
• lard - 400 g;
• 2 stack millet;
• 1200 potatoes;
• 2 cans of stew;
• greenery.

Ingredients:

• five potatoes;
• salt pepper;
• lavrushka - 2 leaves;
• greenery;
• 200 g mushrooms;
• one and a half liters of water;
• 2 onions medium;
• carrot;
• 6 art. tablespoons of wheat

Cooking:

1. Put the water on the fire, cut the carrots into strips, finely chop the onions.
2. Peel mushrooms and potatoes, cut into medium pieces.
3. Fry a little onion in oil, add carrots. Fry for a few minutes.
4. Add the mushrooms to the vegetables, stir and simmer until the liquid from the mushrooms has evaporated and the mushrooms are fried.
5. When the mushrooms are ready, add the potatoes. Reduce fire to minimum.
6. Simmer, stirring, potatoes for 5 minutes. Pour boiling water over vegetables, bring to a boil and season with salt.
7. Add millet; cook, stirring, until boiling, about 10 minutes.
8. Add black pepper and parsley, chopped greens.
9. Cover the finished kulesh tightly with a lid and leave to simmer for 25 minutes.

Kulesh can be seasoned with fresh aromatic garlic before serving.

The famous Ukrainian kulesh is perhaps the most democratic dish I know of. This means that the ingredients from which it is prepared can be very diverse. Recipes may also differ. It turns out that kulesh is, so to speak, a camping dish. It was cooked both by the Zaporizhian Cossacks during their military campaigns, and by the Chumaks, whose carts loaded with salt crawled along the ancient trade routes for many days. In other words, what provisions people managed to get, then went to the boiler. The main task for warriors or travelers was to make the resulting kulesh more sophisticated and ensure the maintenance of forces on a long journey. Fortunately, we have a much wider choice of products than the ancient Ukrainians, and therefore, while observing the main traditions, we will try to make our kulesh not only hearty and rich, but also extraordinarily tasty. So, I tell the recipe for kulesha.

Ingredients:

(4-6 servings)

• 400 g of undercooked bacon
• 1 st. millet groats
• 3 onions
• 1 carrot
• 4-5 potatoes
• 4 things. chicken eggs
• 4-5 garlic cloves
• celery, parsley
• 4-5 pcs. bay leaf
• ground black pepper
• 2 l. water
• vegetable oil

• Before proceeding directly to the description of the process of making kulesh, I want to say a few words about the dishes. Of course, the traditional utensil for cooking Ukrainian kulesh is a cast-iron or copper cauldron or cauldron. In it, the dish is cooked from start to finish, and you will not need any other utensils. However, not everyone in the modern kitchen will find just such a cauldron. That is why in my recipe I will divide the process into two parts: I will cook the frying in a frying pan, and I will carry out all the further steps in an enameled pan.
• Let's start cooking the roast. To do this, cut the bacon into small cubes about one and a half centimeters in size. Using smoked bacon for kulesh, or, as it is also called “loin” in Ukraine, I kill two birds with one stone with one shot. Firstly, I significantly reduce the cooking time (there is no need to wait for the meat to cook). Secondly, I give the kulesh a unique aroma of smoked meats, that is, smoke from a fire.

• So, we send the diced bacon to the pan and lightly fry it. To start frying, you can drop a little vegetable oil into the pan, and only then fragrant pork fat will stop from the bacon.

• Add finely chopped onion to the bacon that has released fat, and lightly fry it until the first light golden hue appears.

• Add grated carrots to the pan with bacon and onions. While stirring, let the carrots lightly fry.

• The roast is ready. Transfer it to a saucepan.

• Pour two liters of clean drinking water into the pan. It is better to use spring or filtered water. We put the pot on the fire.

• While the contents of the pan begin to boil, we sort through the millet and, of course, wash it. Some housewives wash millet up to seven times. Personally, I advise instead of many water procedures in cold water, carry out only one, but using boiling water. I assure you, the result will be no worse, and most importantly, you will save a lot of time. By the way, millet is the most common type of cereal that is used in kulesh, but, as I said at the beginning, this dish is a dish for wanderers and travelers, and therefore perfectly tolerates various variations. All this I lead to the fact that kulesh can be cooked not only with millet, but also with buckwheat, pearl barley and other cereals.
• Pour the washed millet groats into a saucepan.

• After the grits, we send finely chopped potatoes into the cooking. Of course, the ancient Ukrainians used all kinds of other edible roots for the richness of kulesh, but we, modern people, perhaps, should not experiment, especially when there is such a wonderful tuber as a potato.

• At this stage of cooking, our kulesh needs to be salted and add bay leaf and pepper to it. The amount of salt and pepper is determined by your own taste.
• While the kulesh is cooking, prepare the filling for it. To do this, beat four eggs in a separate bowl. We beat without fanaticism, but simply to mix the yolk and protein and turn them into a homogeneous mass.
• Finely chop the greens. I always use celery leaves or a mixture of them with parsley. It is celery that gives the kulesh a unique fragrant aroma.

• Pour the chopped greens into a vessel with egg mash. Add finely chopped or crushed garlic there. Mix the mixture well. That's all, the filling is ready, now you just have to wait until the potatoes and millet are cooked in the kulesh.

• After we have determined that the potatoes and millet are cooked, or rather slightly boiled (this will happen after 20 minutes from the start of boiling), pour our green filling into the boiling kulesh and immediately mix the whole volume very well.

• Right before your eyes, the egg will curl up, and the kulesh will thicken to a state of either a very thick soup or thin porridge. This is its correct consistency. Cover the pan with a lid and let the kulesh ripen for another 3-5 minutes. After that, the dish is completely ready.

• We remove the pan from the fire and lay out the hot fragrant kulesh on deep plates, bowls or bowls. Top the dish with fresh herbs. That's all. Enjoy your meal. Enjoy Ukrainian kulesh and gain strength, vitality and health.

Bon appetit!
Tasty and healthy recipes from Alena Khokhlova

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

Inventory: board, knife, spatula, large frying pan, pot or cauldron with a volume of at least 4-5 liters.

Ingredients

How to choose meat for soup

In field conditions, fresh meat and lard was not always available. Therefore, salted lard was used in the classic recipe, and the longer it was stored, the better. We can choose suitable underlays in the market.

• The most delicious will be fat from the side of the back or the ventral part of the boar. This is the undercut or bacon. The skin there is usually thin, so it can not even be cut off.

• Layers of fat should be white or pale pink, 3 to 6 cm thick. Yellow or gray color indicates that the fat is old and bitter. The heavy smell of old fat also speaks of not the first freshness. But the subtle smell of burnt skins is a sign of the correct cutting of the carcass. The fat itself is practically odorless.

Step by step cooking

Video

Cooking time: 30 minutes.
Servings: 2-3.
Inventory: knife, board, spatula, pan with a thick bottom.

Ingredients

Step by step cooking

Video

Subtleties of cooking

• Non-lean kulesh is also cooked on meat broth. Strain the broth, bring to a boil and put the washed millet into 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 diced potatoes to millet. Additionally, peas or carrots are added to the soup.
• . Cooks prefer to boil millet separately. Kulesh can be conditionally called a combined hodgepodge Oh, and cook any additions separately: meat, vegetables, greens. Everything is mixed together at the final stage.
• Pork in the recipe is replaced with beef, smoked meat, sausages, stew, offal.
• In some regions, the stew is prepared not with millet, but with cornmeal. Or millet is mixed with corn flour in a ratio of 1: 1 and boiled to the state of liquid slurry.
• Spices in the recipe are used to a minimum. Black pepper, lavrushka and a little garlic are allowed.
• At the request of the cook, the density is also regulated. The original recipe is not porridge and not liquid soup, but a messy stew.
• You can cook kulesh in a slow cooker.

How this dish is served

Served kulesh is always in a deep bowl, even if it is not liquid. From above, you can sprinkle with herbs and that's enough, because this is a camping man's dish.

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Kulesh is an easy-to-prepare dish that consists of simple and tasty ingredients.

Cossacks began to cook it during campaigns on a fire in a cast-iron cauldron. Gradually, the dish began to be cooked in ovens at home, adding more ingredients.

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

Today, kulesh is cooked with stew or fish. There is also a lean recipe with mushrooms.

Kulesh with lard

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

The cooking time is 45 minutes.

Ingredients:

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

Cooking:

1. Prepare the millet: sort the grits and rinse in cold water, then in hot. Rinse until the water runs clear. Throw the millet on a sieve.
2. When the water boils, add the cereal, when it boils again, cook for 10 minutes.
3. Peel the potatoes, cut into medium-sized cubes, put in the soup, cook until tender for 15 minutes.
4. Finely chop the lard and onion, melt the lard a little over low heat, add the onion, fry for 10 minutes.
5. 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 make kulesh with lard more satisfying using pork stew. To feel the full aroma and taste of kulesh, you can cook it on a fire. The ingredient is 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. Salo take fresh. For a smoky flavor, put out a burning firebrand in the pot before removing it from the fire.

Required Ingredients:

• 4 large onions;
• 7 eggs;
• 2 carrots;
• lard - 400 g;
• 2 stack millet;
• 1200 potatoes;
• 2 cans of stew;
• greenery.

Cooking:

1. Chop the carrots and onions, coarsely chop the lard.
2. Rinse the cereal, cut the potatoes, chop the greens.
3. Prepare the dressing: fry the lard over low heat.
4. Add the onions and carrots, cook over low heat until the vegetables are golden brown. Transfer the finished dressing to a bowl, pour water into the pot.
5. Put the millet with potatoes in boiling water, cook until tender.
6. Put the finished frying into the cauldron, stir until it comes to a boil. Boil 4 minutes.
7. Lay out the stew, it is better to remove the fat from above.
8. Mix well and let it simmer for a couple of minutes.
9. Pour the beaten eggs into the pot, stirring the kulesh.
10. Stir to set the eggs, add greens. When it boils again, remove from the fire.
11. Leave the finished dish for 10 minutes.

Kulesh on the fire turns out to be delicious - such a dish can be cooked on hikes or at home, served for lunch or dinner.

Lenten kulesh with mushrooms

During the fasting period, you can cook delicious dishes, one of which is kulesh with mushrooms. In the recipe, fresh champignons are added to the kulesh.

The dish takes 50 minutes to prepare.

Ingredients:

• five potatoes;
• salt pepper;
• lavrushka - 2 leaves;
• greenery;
• 200 g mushrooms;
• one and a half liters of water;
• 2 onions medium;
• carrot;
• 6 art. tablespoons of wheat

Cooking:

1. Put the water on the fire, cut the carrots into strips, finely chop the onions.
2. Peel mushrooms and potatoes, cut into medium pieces.
3. Fry a little onion in oil, add carrots. Fry for a few minutes.
4. Add the mushrooms to the vegetables, stir and simmer until the liquid from the mushrooms has evaporated and the mushrooms are fried.
5. When the mushrooms are ready, add the potatoes. Reduce fire to minimum.
6. Simmer, stirring, potatoes for 5 minutes. Pour boiling water over vegetables, bring to a boil and season with salt.
7. Add millet; cook, stirring, until boiling, about 10 minutes.
8. Add black pepper and parsley, chopped greens.
9. Cover the finished kulesh tightly with a lid and leave to simmer for 25 minutes.

Kulesh can be seasoned with fresh aromatic garlic before serving.

Fish kulesh

Rich millet kulesh with crucian carp is an excellent dish for the dinner table, which will appeal to both children and adults.

Cooking time - 1 hour.

Ingredients:

• 4 carp;
• 4 potatoes;
• bulb;
• 4 tbsp. spoons of millet;
• carrot;
• greenery.

Cooking steps:

1. Clean and gut the fish. Cut the peeled potatoes into cubes and set to boil.
2. Cut the onion into small cubes, cut the carrot into circles.
3. Fry carrots with onions in oil.
4. When the potatoes boil, add the washed millet, cook for 10 minutes.
5. Cut the fish into pieces and put in the soup, add the roast and spices. Simmer for 20 minutes until the fish is done.
6. Crumble the greens into the finished kulesh.