Kulesh ukrainian

8 servings
40 min your 40 min

Kulesh is an old common dish that combines the first and second dishes and looks like a thick soup of cereals and vegetables with a dressing of lard. Kulesh was prepared at the stake, and the recipe for kulesh depended mainly on the availability of products.

How to make kulesh: Put a pan with 2 liters of water on the heat. Kulesh is closer to the category of mashed soup, and not porridge still, so do not spare liquids. When the water has boiled, salt it. To begin with, you can put 1 hour of salt, finally "straighten to salt" can be done in the process or at the end of cooking.

While the water boils, prepare vegetables and millet. Millet grains can be contaminated, which is why the taste of the dish can suffer greatly in the future. Therefore, it is desirable to wash millet in running water. Pour the cereal into a saucepan and fill with water. Drain. Do so 5-7 times until the water is clear. The last rinse can be done with hot boiled water, which will "stew" each grain.

Wash the carrots, peel them, cut into 0. 5-1 cm cubes.

Wash the potatoes, peel and cut into bars.

Wash the parsley root and celery root, peel and then finely chop. For 2 liters of kulesh, 1 root of small parsley (about 50 g) and the same amount of fragrant root celery (that is, also 50 g) will be enough. Celery greatly interrupts the taste, so the whole root should not be cut and added to kulesh.

Drop roughly chopped carrots and other roots into boiling salted water and cook until half cooked (7-10 minutes).

Then add the potatoes, cut into bars.

After another 5-6 minutes - millet. Cook the kulesh with a low boil, without closing the lid, for 15-20 minutes.

Peel the onions and chop them smaller.

To refuel the kulesh, cut the lard into cubes measuring about one cubic centimeter. Fry the lard lightly with the onions finely chopped. To do this, heat the pan. You can put the lard and onions in the pan at the same time, but it is better to first let the salad "melt" to a clear color, and then add the onions. Over medium heat (or while stirring over high heat), fry until the onion is golden. The process will take 10-15 minutes. If the lard is cut into a smaller cube - faster. In addition to lard, you can also use smoked sausage for the appetising aroma of haze.

Wash, dry and chop the dill and parsley finely. About 4 twigs each.

When the cereal is almost ready, add grease and onion dressing, bay leaf, greens and cook until tender. You need to bring the kulesh over a minimum heat, under the lid, on average 5-10 minutes.

Enjoy your meal!