Millet kulesh is an old dish, a recipe from my grandmother. A step-by-step recipe for making kulesh with a photo Barley kulesh

One of the amazingly delicious and quick-to-cook dishes that "came" to us from Ukrainian cuisine, is a kulesh made from millet. Its recipe is so popular that it is ahead of him in terms of popular love, perhaps, only Ukrainian borscht.

The Cossacks were the first to prepare kulesh in their long-distance campaigns. Due to the monotony of provisions, it was necessary to come up with a tasty, satisfying and nutritious dish “on hastily". This is how the recipe for kulesh appeared, which does not require time, culinary skills and any special conditions for preparing the dish.

Currently, kulesh is an obligatory attribute of any hike or friendly gatherings around the fire. But even in your own kitchen you can cook a dish that will not differ in any way from the “camping” option. Today we will look at both methods of cooking: on the stove and on the fire.

Kulesh. Recipe for cooking at home

Classic recipe includes only two main ingredients: millet and lard. But if you wish, you can diversify the recipe with other products: potatoes, meat, mushrooms, vegetables, fresh herbs, etc.

Essential Ingredients for a Classic Recipe

Need to prepare:

• 100 g of millet.
• A couple of small bulbs.
• 200 g of salted fat.
• 5 potatoes.
• Carrot - 1 pc.
• Spices.
• Fresh greens.

Still need water - 2 liters.

How to cook

We set a pot with two liters of water on a strong fire and wait for the liquid to boil. At this time, it is necessary to rinse the cereal. Pour millet into a deep plate and substitute it under the tap. Pour half the volume of water and begin to drain it little by little from one end so that the millet does not float away with the water. Pour water again, washing millet. For two or three washings, the croup completely gets rid of unnecessary and unnecessary impurities and dust.

It is important to remember that any recipe for making kulesh requires adding grits only to boiling water. Simultaneously with the cereal, a pinch of salt and Bay leaf. Cooking time for cereals is about 20 minutes.

Before the end of the cooking time, add the potato cubes to the pan. Now you can reduce the fire and simmer the dish until cooked.

While the potatoes are languishing, you can start cooking frying. For the kulesh recipe, you will need one onion and one small carrot. Vegetables are cut into small cubes. Put the pork fat cut into long sticks in a frying pan. Fry it until a crispy dark brown crust appears. Now you can add vegetables to the fat. As soon as they are golden, we shift the contents of the pan into a pan with millet and potatoes.

A couple more minutes, and the fire can be turned off. Serving the dish, you can add one spoonful of sour cream and fresh herbs.

Kulesh with mushrooms and meat

Of course, kulesh is considered real, consisting of a handful of millet, roots and spring water. However, modern chefs have learned how to correctly add other ingredients to this dish that do not spoil it, but only make it more satisfying and tastier.

We offer the second recipe for kulesh. At home, even a novice hostess can cook it. Classic recipe supplemented with fragrant forest mushrooms and hearty pork. And herbs and spices can be added at your discretion and desire.

Ingredients for the dish

• Three large potatoes.
• 240 g mushrooms.
• 150 g of millet.
• Pork - 250 g.
• One bulb.
• A handful of fresh chopped parsley.
• Two liters of water.
• Salt.
• Spices for meat.
• A pinch of ground black pepper.

Also bay leaf.

Cooking method

old recipe kulesha demanded that cereals and roots be cooked in different containers. Today, you can not adapt to traditions and significantly save time on cooking by boiling cereals and potatoes together.

Peel the potatoes and cut them into small cubes. We wash the millet several times in a plate filled with running water. We send cereals and vegetables to cook over high heat for ten minutes. Do not forget to throw a couple of bay leaves, peppercorns and a pinch of salt into the pan. After we reduce the fire on the stove and simmer the kulesh for another fifteen minutes.

While potatoes and millet will be cooked on one burner, put a frying pan on the other and fry onion with meat and mushrooms on it. If store-bought frozen or fresh champignons then no cooking is required. If for cooking you bought or personally collected fragrant Forest mushrooms, then before frying, it is recommended to boil them for 40-60 minutes.

We send the fried meat, onions and mushrooms to the pan, where the millet has already been cooked and the potatoes have become soft and crumbly. It remains only to turn off the fire, cover the container with a lid and let the dish brew a little. The last step is submission. We put a thick kulesh in portioned plates, flavoring it with a couple of sprigs of fresh parsley and a spoonful of thick homemade sour cream.

Kulesh at the stake

A separate topic is a real camping kulesh cooked in a pot on a fire. A recipe with a photo will help novice housewives cook the dish correctly. It should be noted that the cooking process will be slightly different from the home version. Since there is no way to place several containers of brew at once on a fire, you have to adapt to the situation.

Necessary products for a camping bag

Take with you:

• 220 g of millet.
• 2 pcs. Luke.
• 1 PC. - carrot.
• 4 things. - potato.
• Pork fat - 200 g.
• Green onions with feathers, parsley, dill - any greens that are at hand.
• Salt.
• Spices.

You will also need a bay leaf.

Description of the cooking process

Perhaps, you should not focus on the process of collecting firewood, laying out a fire, starting a fire and forming an impromptu stove. Let's just say that the heat under the pot should be strong enough in the first stages of cooking.

So, since we don’t have several burners on hand, on which we could cook and fry food at the same time, we slightly change the recipe for kulesh. We begin the cooking process not with cooking cereals, but with frying lard. Cut the lard into small cubes and put them on the bottom of the pot. As soon as the fat gives fat, add finely chopped onions and carrots to it. At this point, do not go far from the fire, as a strong, almost uncontrollable fire under the pot roasts everything very quickly. Stir the cracklings and vegetables constantly.

As soon as the frying is ready, pour water into the pot and pour out the millet. Mix thoroughly and close the lid. Cook the cereal for about fifteen minutes. During this time, it will be possible to peel and cut into cubes potatoes. We make the fire under the pot a little less (removing or simply pushing some of the burning coals to the side) and put the potatoes in the dishes. In a slight heat, we simmer the dish for about 10-15 minutes, remove the pot from the fire, pour a large amount of fresh herbs into the container and, closing the lid again, let it rest and brew a little.

"Delicious" facts

• In some traditional families, vegetables and meat ingredients boiled separately, and millet - separately. At the last moment, the ingredients are combined, and the fire is immediately turned off.
• The dish is a fairly thick and rich soup. Tasty and satisfying kulesh can replace the second and first course.
• According to tradition, lard must be present in the recipe for millet kulesh, but recently culinary specialists have replaced it with sausages, beef fat or chicken fillet.
• Chilled kulesh can be stored in the refrigerator for more than two days.
• If you need to cook Lenten dish, then instead of fat, mushrooms are put in the kulesh, and frying is done without adding oil.

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 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 millet: sort through the grits and rinse in cold water, after in the 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 a 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;
• greens.

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 food, one of these 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;
• greens;
• 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

A rich kulesh of millet with crucian carp is an excellent dish for dining table that both kids and adults will love.

Cooking time - 1 hour.

Ingredients:

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

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.

Kulesh is deservedly considered a masterpiece of Ukrainian cuisine. In terms of popularity, it is inferior, perhaps, to Ukrainian borscht. Kulesh appeared on the tables at the suggestion of the Zaporizhzhya Cossacks, who cooked it during campaigns and long trips, because this dish did not require any special conditions, or an exact recipe, or special culinary skills. Later, it became widespread throughout Ukraine and even gained fans in neighboring countries. Today, kulesh, or, as it is popularly called, "field soup", is an indispensable attribute of picnics and gatherings around the fire.

How to cook kulesh?

The hallmark of Ukrainian cuisine is the ease of preparation and satiety of dishes. And kulesh is no exception in this regard. There are only 2 required ingredients: cereals and lard. The rest of the products are optional. It can be meat, mushrooms, vegetables, herbs and more. etc. You can take any cereal for kulesh, millet is most often used. Connoisseurs culinary traditions it is cooked separately from other products and added to an almost ready dish. For frying, lard is traditionally used, preferably with a meat slot. Although recently, recipes with beef, stew and even sausages have been no less popular. The finished dish is seasoned with garlic and herbs. Kulesh can be easily cooked at home in the kitchen, but if you want to fully enjoy the taste and aroma of the dish, cook it on a fire!

Kulesh: cooking recipe

Ingredients: Millet - 100 g Potatoes - 6 pcs. Pork fat (fresh) - 150 g Onion - 2 pcs. Spices - to taste

Pour about 2 liters of water into a saucepan and bring to a boil on the stove. Sort the grits and rinse under running water. As soon as the water for the kulesh boils, pour in the grits, add ½ tsp. salt and cook for 15-20 minutes. When the millet is almost ready, add the chopped potatoes. Reduce heat and simmer until potatoes are cooked. Cut the lard into medium-sized cubes and fry a little to melt the fat. Then add chopped onion to the lard. Fry everything together until golden brown. When the potatoes become soft, add the roast, salt, spices and mix. Delicious fragrant kulesh is ready!

Cossack kulesh: a recipe at the stake

Ingredients: Millet - 200 g Carrots - 1 pc. Onion - 2 pcs. Potatoes - 4 pcs. Butter- 100 g Pork lard (fresh) - 200 g Spices - to taste Greens ( green onion, parsley and/or dill)

Cut fresh lard into cubes and put in a pot, let it fry a little and let the fat go. Chop the onion, grate the carrots. Place the vegetables in the pot and sauté, stirring occasionally, 5 to 7 minutes. Then pour 1.2-1.5 liters of water into the pot and leave to boil. Place chopped potatoes in boiling water. Boil for 5-7 minutes, then add thoroughly washed cereals. When the millet is cooked, add butter, spices and chopped herbs. Thoroughly mix the kulesh and serve.

Kulesh with meat: recipe

Ingredients: Millet - 300 g Meat ( better beef) - 400 g Onion - 2 pcs. Pork fat (fresh) - 60-80 g Garlic - 2-3 cloves Bay leaf - 1-2 pcs. Spices (cloves, black and / or red pepper) - to taste Parsley

Cut the meat into cubes of approximately 2 cm, cover with water. Place on the stove and cook, not forgetting to remove the resulting noise from time to time. Then add some peas allspice, 1-2 small bay leaves, and cook until the meat is soft. Remove the finished meat from the broth, and pour into the pan, the cereal sorted and washed in several waters. Cut the fresh fat into cubes and melt in a frying pan over low heat. In the resulting fat, fry the chopped onion. 10-15 minutes before the millet is ready, put the meat, frying and dry spices into the pan. Ready meal season with parsley and crushed garlic.

Kulesh with stew: recipe

Ingredients: Millet - 220 g Pork stew - 1 can (400 g) Potatoes - 10 pcs. Pork fat (fresh) - 150 g Onion - 2 pcs. Butter - 200 g Eggs - 7 pcs. Greens - 1 large bunch Spices - to taste

Cut potatoes into cubes. 1 onion cut into 4 parts, 2nd - chop. Put potatoes and coarsely chopped onion in a saucepan (or pot if cooking on a fire), pour 2 liters of cold water, add ½ tsp. salt and put to boil. When the potatoes are ready, remove the vegetables and mash them thoroughly with a fork. Pour the washed millet into the pan and cook until ready. When the grits are cooked, add crushed potatoes with onions and stew. Stir and simmer over low heat. In a separate bowl, fry the diced lard and the remaining onion. When the onion is covered with a golden crust, send the frying to a pan with millet. Beat the eggs with a whisk and gently fold into the porridge. Add chopped herbs, salt and spices. After 2-3 minutes, kulesh can be served at the table.

Delicious kulesh in a slow cooker

Ingredients: Millet - 250 g Barley - 250 g Pork (brisket) - 700 g Onion - 2 pcs. Carrot - 1 pc. Paprika - 3 tsp Garlic - 6 cloves Spices - to taste

Wash millet and pearl barley well under running water. Transfer to a bowl, cover with boiling water and evaporate under a closed lid for 10-15 minutes. Then drain the water and rinse the cereal again. Cut pork into medium-sized pieces, carrots into rings, onions into cubes. Put everything in the multicooker bowl. Fry meat and vegetables in the "baking" mode. Do not close the lid at the same time, so that excess liquid evaporates. When the meat becomes soft, add grits, whole cloves of garlic and 5-6 tbsp. water. It is better to put garlic directly in the peel, so it will retain its shape and will not dissolve during cooking. Close the multicooker lid, set the “pilaf” mode and varitekulesh until cooked.

Kulesh is an incredibly tasty, satisfying and easy-to-prepare dish that even a novice hostess can handle. Try to cook fragrant kulesh at home or on a picnic, and it will surely become your family's favorite dish.

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 Zaporizhzhya 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 agile 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 has modern kitchen just such a cauldron will be found. 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 on the pan vegetable oil, and then fragrant pork fat is stacked 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 sorts of other edible roots for the richness of kulesh, but we, modern people, perhaps, should not experiment, especially when such a wonderful tuber as potatoes is available.

• 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), we pour our green filling into the boiling kulesh and immediately mix the whole volume very well.

• Right before our eyes, the egg will curl up, and the kulesh will thicken to a state of either very thick soup, or liquid 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.

Enjoy your meal!
Delicious and healthy recipes from Alena Khokhlova

How to cook kulesh at home with stew. The recipe for a delicious "field" dish at home with a photo.

Time for preparing- 30-40 minutes.

Calories per 100 g- 260 kcal.

Kulesh is sometimes also called field or soldier's porridge. And also "the food of warriors and travelers." And it is not difficult to guess why - it is quickly and simply prepared, most often outdoors in a bowler hat. At the same time, it turns out very tasty and perfectly saturates.

Different regions prepare this dish in their own way. All because original recipe porridge has not been preserved or has undergone many changes. Many associate the history of the dish with the great commander Alexander Suvorov.

There is a legend that during the Alpine crossing it suddenly turned out that the soldiers were left without provisions. Therefore, we decided to use all the remnants of stocks. The result was a porridge made from barley, buckwheat, millet and leftover meat. The dish turned out so tasty and satisfying that it quickly became widespread.

Although there is another version, according to which kulesh is classified as a thick first course of Ukrainian or Belarusian origin. Be that as it may, one thing can be said for sure, kulesh is porridge or a thick stew, the main component of which is millet. Additives such as potatoes, carrots, onions or meat (stew, lard, chicken) are considered replaceable and are put at will.

Kulesh at home with stew

Take:

• A glass of wheat.
• 1 large carrot.
• Onion head.
• 3-4 tablespoons of stew with a slide.
• A little vegetable oil.
• Salt and pepper to taste.

Before cooking, rinse the millet several times with running water, and at the end pour boiling water over it. This will save the cereal from the characteristic bitterness.

Peel the vegetables and cut them into cubes.

Add a little oil to the pan and sauté the onion lightly. Add stew and carrots.

Simmer until vegetables are tender, about 7-10 minutes over low heat.

Boil a liter of water in a saucepan. Pour the washed millet and cook for about 15 minutes. Then add vegetables and stew, mix. Add salt to taste and cook for another 5-7 minutes until tender.