The kulesha recipe is a national treasure of the cuisines of the Eastern European peoples. For the first time, the Zaporozhye Cossacks began to prepare it. But it should be noted that kulesh is also prepared in Russia, Belarus, Hungary, Romania and other countries of Eastern Europe.

To this day, there is a debate about what is kulesh? Some call it porridge, while others think it is soup. In any case, it should be noted that such food is prepared on the basis of millet with the addition of herbs, spices and bacon. Without lard you can't cook the right kulesh.

In the original, it should be cooked at the stake. You can also make this treat at home. There are recipes for cooking in a multicooker - just such a kitchen appliance helps to make any porridge, as if from an oven. If you do not know how to please your family, we recommend preparing such an interesting dish, imbued with the spirit of history, such as Cossack kulesh... It is very satisfying and flavorful.

Kulesh is made from millet and other ingredients, which include potatoes, bacon, spices and herbs. It is interesting to know that Hungarian millet soup is considered the ancestor of such food. The name of the delicacy comes precisely from the Hungarian word "kolesh", which means millet in Russian. The first traditional kulesh was prepared by the Cossacks of the Zaporizhzhya Sich. The dish was made over a fire. Instead of pork fat marmot fat was added to the Cossack millet soup.

Smooth cooler Is another kind of dish. It was common among the Don Cossacks. Warriors cooked soup on campaigns from food stocks that were in stock. Of course, such a soup was cooked over the fire. Don Cossacks took refuge in canoes during their voyages along the Great Meadow, in which they fought the Turks and Tatars. During this time, food was prepared from a limited amount of ingredients that the warriors had on their voyages. The basis of the dish was millet groats. Root parts of aquatic plants were often added to it.

If the soup is made on the basis of marmot fat, then it is also called baibachy kulesh... The fact is that the bobak is a species of animals of the marmot genus, whose fat was most often used for culinary purposes.

It is important to note that for such a soup you can use the most different varieties cereals, but it is better to choose varieties that will not boil over. Unground and rushnitsa are ideal.

To cook Cossack soup, you do not need to be able to make it over the fire in a kettle. This process can be done in a multicooker. The fact is that this device allows the porridge to languish and gives the dish unforgettable taste and aroma. It is very important to choose delicious fresh bacon, which is prepared according to all the rules of home cooking. Even at home, you can make healthy, satisfying and tasty kulesh. At the same time, the dish is quite economical, because the main ingredients are not expensive. Porridge can be cooked not only in a multicooker, but also in a regular saucepan.

Classic Kulesh recipe

Before preparing kulesh, it is important to figure out what its consistency should be. The dish resembles very thick soup or liquid porridge. The recipe below uses 2 liters of water. Ukrainian millet porridge is made from the following ingredients:

• 100 grams of millet;
• 5 potatoes;
• 150 grams of lard;
• 1 onion;
• 1 carrot;
• parsley root;
• celery root;
• fresh dill;
• fresh parsley;
• Bay leaf;
• salt.

To make a kulesh, the recipe for which is not difficult, you need to boil water in a large saucepan and then salt it. After that, you need to rinse the millet. cold water several times until the water becomes clear. Remember to do this even when cooking in a multicooker. After that, you need to prepare the vegetables. Carrots and potatoes should be washed, peeled and diced.

In boiling salted water, you must dip carrots, celery root and parsley root.

It is important to understand that a large number of celery can make a dish bitter. So don't go overboard with this ingredient.

After that, you need to send the potatoes to the pan and cook them until half cooked, then put millet and bay leaves in the dish. After that, we recommend trying the water and determining the degree of salinity. At this point, the soup can be added to the salt.

While millet with vegetables is being cooked, you can make a dressing with bacon. To do this, you need to chop the onion and fry it in a small amount. butter to a transparent state. After that, you need to add lard to the pan. The dressing is ready when the fat turns golden. It is worth preparing dill and parsley in advance - fresh herbs must be washed, dried and chopped.

On the final stage preparation for porridge, you must add dressing with lard and fresh herbs. Then the dish should simmer for 5 minutes over the slowest heat under a closed lid. After that, the kulesh is ready to eat. As you can see, preparing such an ethnic dish at home is not as difficult as it seems at first glance.

Cooking kulesh in a multicooker

At home, it is very convenient to cook many dishes in a multicooker. The recipe we recommend is dietary and will definitely not harm your health or your figure. The modern version involves cooking a soup with millet porridge and chicken. This kind of food is great for baby food.

So, in order to make such a soup-kulesh in a slow cooker, you need to take the following ingredients:

• 600 milliliters of water;
• 1 glass of millet;
• 1 chicken fillet;
• 2 potatoes;
• 50 grams of butter;
• 2 carrots;
• 1 onion;
• salt and spices (allspice, bay leaf).

First, you need to cut the carrots into slices and chop the onions. After that, you should turn on the "Baking" or "Frying" mode. Fry the vegetables, then add the diced chicken. After the fillet is browned, add millet and water to the dish.

After that, we recommend using the multicooker mode called "Baking". When the soup is half done, salt it, add bay leaves and finely diced potatoes. When the porridge, potatoes and other vegetables are ready, the dish should acquire a thick consistency. For baby food, you can serve it as you removed it from the multicooker. You can serve cracklings to the kulesh.

Kulesh is tasty dish Slavic cuisine. It can be easily cooked at home in a slow cooker or a saucepan. The Cossacks of the Zaporozhye Sich were the first to start cooking the dish. Today, the essential ingredients of such a soup are bacon and millet.

Kulesh is a soup or thick soup, the main ingredient of which is millet. This dish was popular with the Zaporozhye Cossacks, and they cooked it over the fire. Even now, the most delicious and fragrant kulesh can be cooked over an open fire, but, unfortunately, not everyone can afford it. Nevertheless, you should not give up the idea of ​​preparing such a dish, because it is quite possible to make kulesh in a slow cooker. There are not many spices in this dish. These are pepper, salt and those spices that were used for salting bacon.

Kulesh in a slow cooker - recipes:

Ingredients:

• medium potatoes - 5 pcs.;
• millet - 3/4 st.;
• onion - 2 medium heads;
• salted lard - 100 g;
• carrots - 1 pc.;
• black pepper;
• salt;
• greenery.

How to cook kulesh in a slow cooker with bacon:

Rinse the millet thoroughly in several waters until the cereal is completely clean. Pour boiling water over the millet and leave for a few minutes. Drain the water. By this action, you remove any possible bitterness from the cereal.

Cut the carrots into medium cubes. Slice the potatoes as well. Chop the onion finely.

Put millet in a multicooker bowl, pour a liter of water. Set the "Soup" program, cook for 10 minutes, depending on the power of your machine.

Add carrots. Cook until millet is done.

Add potatoes, salt and stir. Add more water if necessary.

While the kulesh is cooking, finely chop the bacon, put in a preheated pan. Stir and fry until the fat is melted. At the same time, the fat should remain soft.

Add the onion. Fry it until golden brown.

Place the onion in a bowl of kulesh. Boil for 1-2 minutes.

Kulesh is ready!

Arrange it in plates, sprinkle with herbs. Bon Appetit!

Kulesh in a slow cooker with meat:

A real Cossack kulesh is made from only lard, which is melted until ruddy cracklings. Millet and greens are added to it - that's all the simple stew. V field conditions, where the idea of ​​kulesh arose, there were no other products. But you and I can improve this wonderful dish and add meat, potatoes, eggs to it. By the way, any meat is suitable for kulesh - beef, pork, chicken, even with kulesh it will be excellent! Often, for cooking kulesh in a multicooker, they take pork ribs... Lard can be used salted or fresh, it is good if there is a meat layer in it - then the cracklings are especially tasty. But keep in mind, if you add lard to the kale, then choose the leanest meats, for example, chicken breast... Otherwise, the dish will turn out to be too greasy. And don't forget about the eggs - the more eggs in the kulesh, the better.

Ingredients:

• chicken breast - 400 gr.
• lard - 100 gr.
• millet - 1 glass
• potatoes - 3 pcs.
• onion - 1 pc.
• carrots - 1 pc.
• water - 3 glasses
• eggs - 2-3 pcs.
• salt, ground pepper - to taste.
• bay leaf - 1 pc.
• greens to taste.

How to cook kulesh in a slow cooker with meat:

Cut the bacon into small pieces and put it in a multicooker bowl. We turn on the "Frying" or "Baking" program and melt the bacon until golden greaves. This process will take at least 10 minutes, depending on the capacity of your unit. After that add chopped onion and grated carrots, mix.

Cut the meat into small cubes. Add meat to the bowl. While stirring, continue to fry for another 5 minutes. During this time, the bacon will finally turn into crispy cracklings, and the meat with vegetables will brown. After that, turn off the previously launched program.

We wash the millet thoroughly in three waters. This is very important point cooking kulesha, because unwashed millet will make the dish tasteless and even give it bitterness. The washed millet should be placed in the multicooker bowl.

Peel the potatoes, cut into cubes and send to the bowl.

Pour boiling water into a bowl, add salt, ground pepper, bay leaf. By the way, the density of the finished kulesh can and should be adjusted to your liking. If you want the dish to come out thick, more like porridge, 3 glasses of boiling water will be enough for you. But if you prefer a more liquid kulesh, feel free to pour 5 glasses of liquid into the bowl. If desired, you can add chopped garlic to the kulesh.

We start the "Soup" or "Stew" program for 45 - 50 minutes. 10 minutes before the end of cooking, we take chicken eggs and break them into a separate bowl, shake them with a fork. Pour the eggs into the kulesh and mix. After the signal from the multicooker, you can open the lid. You will see that the kulesh has become thick and rich, and also very fragrant. We put it on plates and sprinkle with herbs - chopped parsley, dill, green onions.

Bon Appetit!!!

Multicooker Polaris PMC 0520AD. Power 950 W.

Respectfully yours, Alina Stanislavovna.

Kulesh is a dish that resembles both a stew and a thick soup at the same time, and its basis is millet. At one time, by the way, nourishing kulesh enjoyed incredible popularity among the Cossacks from Zaporozhye, and it was cooked not in the oven, but in a pot over an open fire.

Unfortunately, now not everyone has a great opportunity to cook hearty kulesh over an open fire, and on the stove it is not always a tasty dish. At the same time, the most the best option is the preparation of a very satisfying and rather fragrant kulesh with bacon in a slow cooker.

By the way, you should not use too many spices to prepare such a dish, as they will “kill” the natural taste of the components, and you can add medium-ground stone salt, black pepper to the kulesh, and spices used for lard will also enrich such a stew.

Ingredients

So, for making a hearty kulesha with bacon in a slow cooker you will need components such as:

• fresh aromatic herbs (one medium bunch);
• medium-sized potato tubers (five pieces);
• medium-ground stone salt (at your discretion);
• millet groats (one incomplete glass);
• freshly ground black pepper (at your discretion);
• larger juicy carrots (one piece);
• salted lard with spices (110 g);
• medium-sized onions (two heads).

Cooking method

1. First, millet groats should be rinsed in several waters very thoroughly, as soon as the millet becomes completely clean, you can pour it into a large saucepan and pour boiling water there, then drain the water, and this is necessary to remove the bitterness from the product.
2. Carrots, previously peeled, need to be cut into medium cubes, it is also necessary to do the same with potatoes, as for onions, you just need to chop them.
3. Transfer the millet to the bowl of the multicooker device, pour in a certain amount of water, cook this cereal for ten minutes in the "Soup" mode, and after a certain period of time you need to send the carrots there, and cook everything until it is completely cooked millet. Send the chopped potatoes after the carrots, season everything with medium-ground salt and mix well, because of this add some more boiling water.
4. Further, while all the components are being cooked, it is necessary to chop the lard salted with spices as finely as possible, then transfer it in chopped form into a hot frying pan, then cook until the fat is completely melted, and you need to make sure that the lard remained very soft all the time.
5. After that, you need to add the onion to the lard in a frying pan, and cook this vegetable until a light golden pleasant shade. As soon as the onion is fried in lard, it will need to be put into the bowl where the kulesh is prepared, then cook everything for two minutes, sprinkle the dish with chopped herbs with millet and serve immediately.

• millet - 0.5 cups
• potatoes - 4 medium tubers
• onions - 2 pcs.
• chicken eggs - 3 pcs.
• lard - 100g.
• water or meat broth - 2.5l
• Bay leaf
• peppercorns
• salt to taste
• greens (dill, parsley)

Kulesh is a thick soup with millet and other ingredients, which the Zaporozhye Cossacks brought to us from long trips. Kulesh comes from Hungarian millet porridge, and its name comes from the Hungarian word "kelesh", which means millet in Russian. Another, perhaps more familiar name for kulesh, is field porridge. The peculiarity of this dish is that it was originally prepared in difficult conditions of military campaigns, which means it should be simple and nutritious. It is, and it is also delicious. If you've tasted kulesh, cooked over a fire, with a subtle hint of smoke in the smell, then you know what I'm talking about. I’ll say more, I don’t know people who wouldn’t like kolesh. My daughter loves him very much, and she would probably eat every day.

Of course, not everyone can easily go out into the yard and light a fire, but I assure you, you can cook good field porridge at home. And it's not at all difficult to cook kulesh in a multicooker, if you have one.

Personally, of all the options tested, I liked the most. mom's recipe kulesha, slightly modified by me for the convenience of cooking in a multicooker. Minimum time spent and maximum pleasure are guaranteed!

So, we cook millet soup in a slow cooker (I have a PHILIPS HD3077 / 40 model). I will say right away that you can cook it on meat broth, but you can use canned meat, they really help me out, when there is no time to cook broth, it's up to you.

Cooking method

1. 
   So, let's prepare all the ingredients and start cooking field porridge in a slow cooker.
2. 
   First, peel the vegetables. Cut the potatoes into strips, fill the millet with water for swelling, after rinsing it well.
3. 
   We send them to a multicooker saucepan, pour hot broth (or water) and salt. We can send to cook.

   Having mastered the operation of the multicooker, I concluded that it is better to cook soups and borscht in the "stew" mode, since in this case there is no violent boil, but on the contrary, the dish languishes, which makes the broths rich and transparent. In an hour, millet soup in a slow cooker will be ready in this mode.

4. 
   In the meantime, the millet and potatoes are boiling, we will prepare the rest of the products: cut the bacon and onions into small cubes.
5. 
   After that, we chop them into gruel with a knife (if you have a mortar, you can crush them in it).
6. 
   Mix the beaten eggs with finely chopped herbs.
7. 
   10 minutes before the end of the program, open the lid of the multicooker and fill the soup with crushed bacon and onions.
8. 
   Pour out egg mixture, add spices, salt, if necessary.
9. 
   Let's bring the kulesh to a boil.
10. 
    Now our fragrant and rich millet soup in a slow cooker is completely ready! We can serve.

The thickness of the soup can be adjusted - in the event that you do not like too thick, then you will need more water than in my recipe. If you decide to cook kulesh in a slow cooker with canned meat, then remember this when you salt the dish.

Bon Appetit!

Good day to all.
Since our family is very fond of picnics in nature, my husband has two signature dishes on the grill - this is barbecue and kulesh or field porridge. But since now is the cold season and you can't sit in nature, and cooking on the street is not a pleasure, I cook kulesh at home, namely in a multicooker. Of course, it does not have a specific smell of a fire, but it turns out to be no less tasty, satisfying and aromatic, and most importantly, it is very easy to prepare and requires a minimum of ingredients.
In my performance, the cooler in a multicooker looks like this:

So, to prepare a kulesh in a multicooker, you will need the following ingredients:

The cooking method is very simple and consists of the following steps:
1. Peel the onions.

2. Chop onion small cube.

3. Pour into the multicooker bowl sunflower oil, pour out the chopped onions. This time I cooked kulesh without lard, but if you want to add lard, then it should also be cut into small cubes and fried with onions. But the roasting process in this case is increased to 30 minutes, so that the lard is well roasted.

4. On the multicooker, select the "browning" mode and set the timer for 10 minutes.

5. Fry the onions with the lid of the multicooker open, stirring occasionally until golden brown. Then put the fried onions in a bowl.

6. We wash the millet under running water using a sieve.

7. After frying the onions, do not wash the multicooker, pour the washed millet into the multicooker bowl.

8. Pour water into the multicooker, salt to taste. In my case, the kulesh turns out to be a little watery, since I add 4 glasses of water to the millet, if you want the kulesh to turn out thicker, then you should add 3 glasses of water.

9. Turn on the "Stew" mode on the multicooker and set the timer for 30 minutes. Cook millet, stirring occasionally with the multicooker lid closed.

10. While the millet is boiling, wash green onions under running water, cut off everything that is unnecessary.

11. Green onions finely chop. You can also add fresh dill or parsley, but I didn't have them in my refrigerator.

12. When 10 minutes remain on the multicooker timer, add fried onions and stew to the millet, pepper to taste. You can take any stew, but since my husband is a pork lover, I use stew of pork.

13. Mix well.

14. Simmer until the end of the program, stirring occasionally.

When the program ends, I close the lid and let the porridge brew a little more, but you don't have to. That's all the kulesh at home is ready, you can serve and regale your loved ones. When serving, do not forget to sprinkle each serving with chopped green onions.

Bon Appetit!
I hope my recipe will be useful to someone and you will also pamper your loved ones with homemade field porridge... In our family, it turned out to be an excellent alternative to kulesh over the fire during the cold season. My husband very often asks me to cook this dish, for some reason he himself refuses to cook in a multicooker.

I wish everyone culinary inspiration and success in cooking!
The cooking time is indicated without taking into account the time for infusing porridge in a slow cooker.
Thanks for watching the recipe. Bye Bye.

Cooking time: PT00H45M 45 min.