How to cook kulesh
Products
Pork belly – 500 grams
Potatoes – 5 pieces
Onion – 2 pieces
Carrots – 1 piece
Millet – two thirds of a glass
Bay leaf – 2 pieces
Dill – 1 bunch
Parsley – 1 bunch
Salt – 2 teaspoons
Water – 2.5 liters
Cooking kulesh
1. Cut 500 grams of pork belly into small cubes.
2. Finely chop 2 onions, 1 carrot, 5 potatoes.
3. Pour two-thirds of a glass of millet into a deep bowl.
4. Rinse the millet: pour the grits with water, stir with a spoon, carefully drain the water, repeat 4 times.
5. Cut into 1 bunch of dill and parsley.
6. Pour 2.5 liters of water into a saucepan, put on medium heat, bring the water to a boil.
7. Pour millet into boiling water, cook for 10 minutes.
8. Add potatoes and carrots, cook for 10 minutes.
9. Put the pan on medium heat, heat for 1 minute.
10. Put the brisket cubes into the pan, fry for 7 minutes over medium heat, stirring occasionally.
11. Add onions to the pan, fry for 5 minutes.
12. Put the onion with cracklings (fried pieces of brisket) in a pan with millet and potatoes.
13. Add 2 teaspoons of salt, 2 leaves of parsley, cook for 5 minutes.
14. At the very end of cooking, add chopped greens to the pan.
Let the kulesh stand for 10 minutes and serve.
Tasty Facts
Kulesh is a dish of Ukrainian cuisine. This is a thick soup that replaces the first and second courses.
— Connoisseurs of traditions boil millet separately and add it to the rest of the products at the very end of cooking, and the kulesh itself is boiled in a cauldron on a fire.
— Traditionally, pork fat (fat belly) is used for kulesh, but today recipes for kulesh with chicken breast, beef, and even sausages are no less popular.
– The calorie content of the dish is about 450 kcal / 100 grams.
– The average cost of food for July 2019 in Moscow for making kulesh is from 280 rubles (for our recipe).
– Keep kulesh in the refrigerator for 72 hours.
– To cook a lean kulesh, replace the meat with mushrooms. To keep lean kulesh from losing nutrition, add 1 extra carrot to the soup and double the amount of butter.