Kulesh is deservedly considered a masterpiece Ukrainian cuisine. In terms of popularity, he is inferior, perhaps, 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 of culinary traditions cook it separately from other products and add it to an almost ready dish. Traditionally used for frying lard, better with meat cut. Although recently, recipes with beef, stew and even sausages have been no less popular. Season the finished dish 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. Onion chop, grate 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 a few peas of 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 bow is covered golden crust, send the roast 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

millet and pearl barley rinse 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.

Millet kulesh is an old dish originally from Zaporozhye. A hearty meal appeared in those days when the Cossacks went on campaigns, besieged fortresses and were forced to eat in the field. Maybe there are other versions of origin. The information does not claim historical accuracy.

Millet porridge with potatoes and on festive occasions with lard was an everyday meal. Today we cook kulesh in the form of soup or porridge. There are many recipes and variations. One of them is without fat, but with fried onions.

To cook kulesh with millet you will need:

1. millet - 150 g;
2. water - 2 l;
3. potatoes - 4 pcs.;
4. onion - 1 pc.;
5. salt, spices - to taste;
6. vegetable oil - 1 tbsp. l.

How to cook millet kulesh

Pour millet with boiling water and leave for 20 minutes. This is necessary to remove bitterness.

Then we drain the water, wash the millet until the water becomes clear.

We shift the washed cereal into a saucepan or cauldron.

We fill cold water and cook for 10 minutes after boiling.

Peel and rinse onions, put in a pan with vegetable oil. Fry until golden, 10 minutes, stirring.

After a while, we make the fire under the cauldron with boiled millet smaller.

Add peeled and washed potatoes, cut into pieces. Cook after boiling again for 15 minutes.

Add fried onions.

Mix and salt, season with spices. Since kulesh is a simple food, we choose the most common spices: ground black pepper. Can be put Bay leaf. Cook for 5 minutes and turn off.

We put the finished kulesh with millet in a bowl or a bowl. Sprinkle with chopped herbs if desired.

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 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.

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

Cooking time- 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.

V different regions This dish is prepared in its 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 attributed to thick first dishes 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.

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 is something between 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, after cooking, millet acquires a bitter aftertaste, I don’t like it, and before I start cooking, I pour it hot water, bring 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. How longer porridge will be steamed, so it will be tastier, fluffier.

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 a salad with a kulesh, or sauerkraut. 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!