Kulesh is a classic dish of Zaporizhzhya Cossacks that accompanied them during their travels. The composition of this dish always includes lard and millet, so it is very satisfying, and also very tasty.
Pick your recipe
You will need
- - 200 g of fat
- - 120 g of millet
- - 600 g of potatoes
- - 3 pcs. onions
- - parsley branches
- - salt
Instruction manual
1
Sort out the cereal, remove from it all the specks and dark grains that are usually found in the package. Rinse the porridge thoroughly in cold water, dry it a little, and then place it in a pan. Pour millet with water, approximately 3.5-4.5 times the amount of cereal. Bring everything to a boil, salt and cook until cooked. Readiness can be checked by tasting the porridge, it should become completely soft.
2
Peel onions and potatoes, rinse thoroughly in water and pat dry on a paper towel. Take a cutting board and cut the vegetables into small cubes with a sharp knife. Add the potatoes to the millet and boil a little more until the potatoes are ready. It should boil quickly, as it is finely chopped.
3
If the lard is too salty, wash it in water and then dry it on a paper towel and cut into small cubes, like vegetables.
4
Pour the vegetable oil into the pan, heat it, put the lard and onions, fry and add to the soup. Pour the kulesh into plates and serve, bon appetit!
note
Add the amount of water depending on how thick you want to get the soup.
Useful advice
Before serving, chop finely chopped parsley and sprinkle soup on it.