Kulesh is a millet thick soup made with lard and other ingredients. Such a dish will be a wonderful and satisfying lunch with family or guests. Today we will tell you how to cook kulesh on a fire.
Recipe for kulesh at the stake
Ingredients:
- millet - 205 g;
- carrots - 55 g;
- onion - 2 pcs.;
- potatoes - 4 pcs.;
- - 105 g;
- fresh pork fat - 105 g;
- spices;
- fresh greens.
Cooking
To prepare kulesh, we kindle a fire in advance. Cut pork fat into bars and put in a bowl. We clean the onion, chop it, and grate the carrots. Fry vegetables in melted fat, and then pour water and leave to boil. After that, we throw in the potatoes, cut into strips, and cook the soup for 5-7 minutes. Next, pour the washed cereal and as soon as the millet is cooked, put a piece of butter. Season the soup with spices, decorate with chopped herbs and pour the kulesh on plates.
Recipe for cooking chicken kulesh on a fire
Ingredients:
- millet - 405 g;
- water - 2 l;
- chicken breast - 615 g;
- lard with a layer - 305 g;
- onion - 2 pcs.;
- carrots - 55 g;
- mustard "French" - 1 tbsp. a spoon;
- sauce "5 vegetables" - 3 tbsp. spoons;
- spices.
Cooking
We wash the chicken breast, remove the film and cut into small pieces. Put the meat in a bowl, add the sauce, spices and mustard. Mix thoroughly and marinate the fillet for 35 minutes.
Meanwhile, rinse the millet with cold water. Cut the peeled vegetables into small pieces, and chop the fat into slices. We set a cauldron on an open fire, spread the lard and fry it until golden brown. Then we lay out the pickled breast and, stirring, sauté it for several minutes. Then we throw onions with carrots, mix and cook until the vegetables are soft. Next, pour dry millet into the cauldron, pour in filtered water, cover with a lid and cook the soup over low heat until cooked. A few minutes before the end of cooking, add salt to the dish to taste, remove the kulesh in a cauldron from the fire and serve it to the table.
Recipe for kulesh at the stake with stew
Ingredients:
- - 425 g;
- millet - 195 g;
- potatoes - 8-10 pieces;
- onion - 2 pcs.;
- lard - 155 g;
- egg - 7 pcs.;
- butter - 205 g;
- fresh herbs - 1 bunch;
- spices.
Cooking
Before cooking millet kulesh, we kindle a fire and prepare all the ingredients. Wash the potatoes, peel and cut into even cubes. We process the onions and chop them into rings, and chop the fat into plates. Now we take a cauldron, put prepared vegetables, lard in it and lightly brown. Next, fill the contents with water, add salt to taste and cook until soft. Then pour the millet, put a piece of butter and mix. After 5 minutes, add the stew to the soup and cover the cauldron with a lid. Sprinkle the dish with chopped herbs and taste.
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 a 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:
- 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.
- When the water boils, add the cereal, when it boils again, cook for 10 minutes.
- Peel the potatoes, cut into medium-sized cubes, put in the soup, cook until tender for 15 minutes.
- Finely chop the lard and onion, melt the lard a little over low heat, add the onion, fry for 10 minutes.
- 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.
Cooking:
- Chop the carrots and onions, coarsely chop the lard.
- Rinse the cereal, cut the potatoes, chop the greens.
- Prepare the dressing: fry the lard over low heat.
- 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.
- Put the millet with potatoes in boiling water, cook until tender.
- Put the finished frying into the cauldron, stir until it comes to a boil. Boil 4 minutes.
- Lay out the stew, it is better to remove the fat from above.
- Mix well and let it simmer for a couple of minutes.
- Pour the beaten eggs into the pot, stirring the kulesh.
- Stir to set the eggs, add greens. When it boils again, remove from the fire.
- 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 dishes, one of which 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;
- greenery;
- 200 g mushrooms;
- one and a half liters of water;
- 2 onions medium;
- carrot;
- 6 art. tablespoons of wheat
Cooking:
- Put the water on the fire, cut the carrots into strips, finely chop the onions.
- Peel mushrooms and potatoes, cut into medium pieces.
- Fry a little onion in oil, add carrots. Fry for a few minutes.
- Add the mushrooms to the vegetables, stir and simmer until the liquid from the mushrooms has evaporated and the mushrooms are fried.
- When the mushrooms are ready, add the potatoes. Reduce fire to minimum.
- Simmer, stirring, potatoes for 5 minutes. Pour boiling water over vegetables, bring to a boil and season with salt.
- Add millet; cook, stirring, until boiling, about 10 minutes.
- Add black pepper and parsley, chopped greens.
- 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
Rich millet kulesh with crucian carp is an excellent dish for the dinner table, which will appeal to both children and adults.
Cooking time - 1 hour.
Ingredients:
- 4 carp;
- 4 potatoes;
- bulb;
- 4 tbsp. spoons of millet;
- carrot;
- greenery.
Cooking steps:
- Clean and gut the fish. Cut the peeled potatoes into cubes and set to boil.
- Cut the onion into small cubes, cut the carrot into circles.
- Fry carrots with onions in oil.
- When the potatoes boil, add the washed millet, cook for 10 minutes.
- Cut the fish into pieces and put in the soup, add the roast and spices. Simmer for 20 minutes until the fish is done.
- Crumble the greens into the finished kulesh.
Interesting facts about kulesh:
In our country, millet porridge with potatoes on cracklings received distribution and popularity from the Cossacks of the Zaporizhzhya Sich.
It was there that the Cossacks prepared a hearty lunch on a fire in the field, ideally choosing the ratio of products and cooking technology.
In a more liquid form (like a thick soup), kulesh is present in the Belarusian culinary tradition.
Kulesh at the stake
The original recipe for millet porridge with potatoes and lard in a cauldron over an open fire
Cooking kulesh on a fire in a pot, on the one hand, is not an easy task, but, on the other hand, there is nothing difficult about it. It's just that the technology for preparing the recipe is different from what you do when you cook porridge at home on the stove.
To cook kulesh on a fire, we need:
Bonfire - 1 pc.;
Firewood - a sufficient amount to maintain a fire for an hour and a half;
Kettle - 1 pc.;
A tripod or other device for holding a pot over the fire.
In the most extreme case, bricks, stones or large logs can be adapted for this.
Millet - 0.5 kg;
Potato - 0.5 kg;
Salo - 0.2 kg;
Onion - 0.3 kg;
Water - 1 liter;
Sweet pepper - 1 pc (was added as a spice);
Spices - hops-suneli - half a teaspoon (if desired, you can add a mixture of peppers, bay leaves or a little fresh hot pepper, as well as any dried herbs);
Salt - to taste (salt may not be needed if the fat is very salty).
Assistants - two people (to maintain the fire, cut and peel vegetables, you can do it alone, but then you should prepare everything in advance: both food and firewood, but usually kulesh is cooked in the country or outdoors with a company, so there are problems with there are never any assistants).
In advance, a couple of hours, my millet, and soak it in clean water. This is necessary so that the millet cooks faster. When soaked, millet cooks almost as long as potatoes.
We kindle a fire.
We install a tripod (spacer, skewer), hang a bowler hat over the fire.
Finely cut the fat, put it on the bottom of the pot. We make greaves - melt lard in a pot.
Finely chop the onion and attach it to the cracklings. Finely chop the sweet pepper and add to the cracklings and onions. Fry onions and peppers in melted lard. We add spices.
Add some water and add millet. The water should completely cover the millet. Bring to a boil, constantly stirring the porridge (here it is very important to maintain the fire correctly and evenly). But, if you have helpers, then there will be no problems with fire.
Peel and cut potatoes into cubes.
Add potatoes to the pot. If necessary, add a little water so that the potatoes are completely covered with water.
Cover with a lid and, stirring regularly, bring the potatoes and millet to readiness. It is difficult to specify the time, since it depends on the intensity of the fire, and on the size of the pot, and on the ambient temperature.
The readiness of the kulesh is checked by taking a sample. As soon as the potatoes are ready, you can remove the pot from the fire.
The smell of a fire and countryside romance of country picnics will be an additional seasoning in your kulesh.
Remember to take precautions when working with open flames. If a fire extinguisher is not at hand, then collect a couple of buckets of water and put it near the fire. In case of unforeseen circumstances, you will quickly put out the fire.
Bon appetit and fun adventures in nature!
Interesting facts about kulesh:
We find mention of kulesh in the novel by M.E. Saltykov-Shchedrin: "Forks, plates ... Kulesh, master, kulesh ...".
Which means that there is no need to serve cutlery, there is nothing to feed, only kulesh (!!!), implying that kulesh is the food of ordinary people.
In 1967, at the Kievnauchfilm film studio, an animated "science-popular-historical-culinary" film "How Cossacks Cooked Kulesh" was released.
Kulesh is an ancient dish of warriors, travelers, workers in nature, far from civilization, cooked on a fire in a cauldron. In the 15th century, kulesh became the main dish of the Zaporizhzhya Cossacks, and until now, Ukrainians, when “forays” into nature, cook this dish, however, in an already modified form. In appearance, kulesh resembles liquid porridge, or thick soup.
Kulesh is a dish that can be cooked at home, although there will not be that smell of smoke, like that cooked on a fire, but there are some secrets that allow you to achieve this.
Today we will cook kulesh according to the following recipes, which will fit both for a “outing” into nature, a summer cottage, and at home, on the stove.
How to cook, porridge can be viewed on my website.
Kulesh in Cossack
Someone looking at the ingredients on kulesh may object to some of them, I understand, but progress is moving forward and we are already in the 21st century…..
We need: 5 l cauldron
- 200 g fat
- 200 g meat
- 1 tbsp (200 g) millet
- 1 bunch celery
- 1 bunch of parsley
- 3 onions
- 1 carrot
- 5 cloves of garlic
- 5 potatoes
- 0.5 tsp pepper mixes
- 0.5 tsp black pepper
- 1 tsp salt
- 4 eggs
- 2 liters of water
Cooking:
1. First, prepare all the ingredients for the kulesh:
- lard, meat and potatoes are washed, peeled and cut into cubes 1x1 cm;
- millet must be washed 6-7 times, poured over with boiling water and drained;
- wash and chop greens;
- cut the onion into small half rings, and rub the carrots on a coarse grater;
- chop the garlic with a knife or squeeze through the garlic.
2. Now let's take a fire, it is best to use dry branches from fruit trees, but other logs are also possible. We kindle a fire and put the cauldron on the grate or hang it. When it warms up, throw in the lard and, while stirring, it is better to stir with a wooden spatula, over medium heat, until light golden (7 minutes).
3. Put the onion and fry together with the bacon for another 5 minutes, make sure that the onion does not burn, it should be slightly golden.
4. We send the meat to the cauldron, fry for 5-7 minutes, until half cooked, and put the carrots, fry for 3-4 minutes, fill with water.
5. When the water boils, salt and pepper, throw spices, potatoes and millet. Bring to a boil over high heat, stirring occasionally. This will take us another 25 - 30 minutes, do not forget to put logs.
For information: If you add a mixture of peppers along with onions, and salt and sprinkle meat with pepper before laying it in a cauldron, then we get a completely different taste, even richer. Instead of potatoes, the Cossacks in the 15th century laid edible roots of thistle.
6. 10 minutes before readiness, we make the so-called grout. It includes: slightly beaten eggs, herbs and garlic, if desired, you can grate a piece of salted bacon on a coarse grater.
Mix everything and send to the cauldron. Mix thoroughly again.
Before that, you can take a log, preferably from a willow, char the end of it and put it in a kulesh. Hold for a minute, this will give the aroma and taste of field porridge, then take it out and burn it.
7. At the end of cooking, the millet should be completely boiled, put out the fire and keep it under the lid for another 5-10 minutes to infuse. Serve kulesh with fresh cucumbers, black bread and 100 grams of vodka.
Kulesh according to an old recipe
We need: 5 l cauldron
- 350 g fat
- 2 onions
- 700 g meat, any
- 200 g millet groats
- 3 raw eggs
- dill, parsley
- spices
- 4-5 garlic cloves
- carrots, optional
- 2 liters of water
Cooking:
1. Diced lard, fry in a pot,
Add chopped onion to it and fry until light golden.
2. We put meat to them, also diced, after the meat starts juice, add spices and pour water. Waiting for the water to boil.
3. Then, put the cereal, garlic, stir, and salt after boiling. Cover with a lid and cook for 20-30 minutes until the porridge is cooked.
4. A couple of minutes before full readiness, mix the eggs with chopped herbs and season the kulesh, mix.
Cover with a lid and let stand for another 10 minutes, without fire.
If desired, you can add a glass of vodka to the kulesh for disinfection, but it’s better to go inside, as the Cossacks did)))
Kulesh with stew at home
There is such a period in weather conditions that there is no way to get out into nature, but you want to sit with the company and eat kulesh, so this recipe is just what you need.
We need: for 3 l cauldrons
- 100 g fat
- 150 g millet
- 1 carrot, medium size
- 1 pc bulb
- 2 pcs sweet pepper
- 1/2 tsp curry, salt, ground pepper
- 3-4 small potatoes
- 1 bunch of green parsley
- 2 bay leaves
- 340 g (1 can) stew
- 3 liters of water
Cooking:
1. We put the cauldron on the stove, heat it up and send it to fry, finely chopped lard.
2. Onions, carrots and sweet peppers are also cut into small cubes.
3. Rinse the millet and pour over with boiling water.
4. When the fat starts up fat, we send to it, onions, carrots and peppers, mix and sprinkle with curry. All this is done on a big fire.
5. Potatoes, pre-peeled, cut into small cubes and soaked in water to leave the starch. After frying vegetables, throw potatoes into the cauldron and fill with water.
Boil potatoes until half cooked, add millet with stew,
mix and cook for 20-30 minutes. At the same time, salt to taste, you can throw a couple of parsley, finely chopped greens.
Secret: To get the aroma of smoke, you need to char a willow branch a little and dip it in a kulesh for a couple of minutes, and then take it out.
6. After, turn off the stove and leave to brew under the lid for another 15 - 20 minutes, covering with a towel.
Kulesh with chicken at home
We need: for 3 liters of water
- 1 kg chicken meat
- 1 pc onion
- 1 carrot
- 250 g millet
- 3 -4 potatoes
- salt, pepper, curry, bay leaf, all to taste
- 1 bunch of greens
- vegetable oil
Cooking:
1. In a cauldron, heat up the vegetable oil, throw in the chicken pieces and fry over high heat until golden brown. Salt, pepper, season with spices and add finely chopped onions, grated carrots, fry until the vegetables soften.
2. Pour water and put diced potatoes. Stir and cook until potatoes are half cooked.
3. Then, put the millet, bay leaf and cook until the millet is ready. Turn off the heat and leave with the lid on for another 15-20 minutes.
Soup - kulesh with millet and mushrooms
This dish is also suitable for type 2 diabetics.
We need: for a 3.5 l pot
- 500 g beef shank (ribs)
- 200 g millet
- 200 g mushrooms, better than forest ones
- 1 pc onion
- 1 carrot
- 1 tbsp tomato paste
- greenery
- 2 cloves of garlic
Cooking:
1. Wash the beef shank (ribs) and put the broth to boil, remove the foam.
2. Soak the millet and rinse until the water becomes clear.
3. Mushrooms cut into cubes and fry with chopped garlic in a pan. When ready, remove them from the pan.
4. In oil, after the mushrooms, fry the onions and carrots until tender.
5. Remove the shin (ribs) from the broth, separate the meat from the bone.
In the resulting broth we put millet, mushrooms, onions with carrots, mix and boil. We remove the foam. When the soup begins to thicken, add tomato paste, leg meat and finely chopped greens.
Cook until the cereal is ready, turn off the heat and let it brew for another 10 minutes.
Bon Appetit!
For many of us, kulesh is associated with a picnic or hiking. Mistresses have long domesticated this first dish, and yet it has a unique history. The recipe for kulesh came to us through the centuries, and its authorship deservedly belongs to the Zaporozhye Cossacks. Today we will discuss how to cook kulesh.
Homemade kulesh: a popular recipe
Before we talk about how to cook millet kulesh, let's still remember the story. Cooks are convinced that this dish appeared during the time of the Zaporizhian Sich. When the Cossacks were going on long campaigns, it was not advisable to take a lot of provisions with them.
But in order not to disappear from hunger, they fried millet groats and put it in a bag. Soup was cooked on clean water and millet. And for flavor, wild-growing garlic was added.
Modern kulesh at home is cooked in meat broth with the addition of vegetables. If we talk about the classic recipe, then for such a kulesh you will need lard.
Compound:
- 6-8 pcs. chicken legs;
- filtered water;
- 0.2 l sour cream;
- 4 things. potato tubers;
- 1-2 pcs. laurel leaves;
- salt and pepper mixture to taste;
- bunch of parsley;
- 0.5 kg sauerkraut;
- 1 head of onion;
- 0.1 kg of millet groats.
Cooking:
A new taste of historical kulesh
Our ancestors cooked kulesh on the fire and without the addition of meat. Nevertheless, the stew turned out hearty and incredibly tasty. We have already discussed one of the options for how to cook millet kulesh. To facilitate the process of preparing the first dish, use a kitchen gadget - a slow cooker. Kulesh with stew will appeal to everyone without exception.
Compound:
- 1 st. millet groats;
- 1 head of onion;
- 4 tbsp. filtered water;
- a bunch of feather onions;
- 1 can of stew;
- 2 tbsp. l. refined sunflower oil;
- salt and pepper mixture - to taste.
Cooking:
Let's go to a picnic
Summer is a great time, no need to stay at home, it's time to go to nature, enjoy the birds singing and bask in the sun. Barbecue and other dishes are an essential attribute of a picnic. And what about kulesh? You will feed all household members with this fragrant stew. Let's look at how to cook kulesh on a fire.
On a note! To prepare kulesh in the field, you will need special dishes. It is best to take a cauldron. Even in the courtyard of your house you can cook kulesh on the grill. The aroma of smoke will not leave anyone indifferent.
Compound:
- onions - 3-4 heads;
- carrots - 2 pcs.;
- canned stewed pork - 2 cans;
- 0.4 kg of fat;
- greens - to taste;
- 1 kg of potatoes;
- millet groats - 2 tbsp.;
- eggs - 5-7 pcs.;
- salt to taste.
Cooking:
- Peel the onion heads and chop into cubes.
- Cut fresh salmon into small pieces.
- Wash the millet with water.
- Peel potatoes, wash and cut into small sticks.
- Rinse the dill and parsley and finely chop with a knife.
- Pour water into the cauldron and hang it over the fire.
- Wait until the water comes to a boil.
- Separately, heat a frying pan over a fire.
- Put the bacon and fry it until golden, then add the chopped onion.
- Peel and chop the carrots. It is best to prepare all the ingredients at home.
- Add carrots to the pan, mix everything and continue to fry.
- The dressing for the kulesh is ready, remove it from the fire.
- Put potatoes and millet groats into boiling water.
- We cook until ready.
- Then add the braised pork and cooked dressing.
- Crack the chicken eggs into one bowl.
- Lightly beat them with a fork and pour them into a boiling kulesh in a thin stream.
- Boil real Cossack stew for a few minutes and add greens.
