The war, the front, I'm... cooking? The items seem to be difficult to match. Everyone has their own: one in the trench - breadcrumbs soaked in a stream, the other in the office – a delicacy specially brought from the capital by plane... When guns speak, the muses, apparently, must remain silent. Including Colin, the patron saint of chefs. But, as the Russian people say, as you fall, you will drown. In other words, war is war, and lunch is on schedule. And today, when interest in the culinary side of our life has increased dramatically, there is almost no one to tell that a Russian soldier, like two hundred years ago, could cook porridge even with an axe, and his gastronomic savvy was matched by the ability to beat the enemy. This is one of the most widely used recipes during the war. Kulesh is a thick soup or not very thick, but very satisfying porridge.
| Cook Time | 90 minutes |
| Servings |
Ingredients
- 70 gram Millet
- 70 gram Pearl barley
- 0,5 kilogram Beef
- 3 pieces Potatoes
- 2 pieces Onion
- 1 piece Carrot
- 2 tablespoons Vegetable oil
- 70 gram Celery root
- 3,5 liters Water
- 3 pieces Bay leaf
- 0,5 bunch Dill
- Seasoning
Ingredients
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Instructions
- Prepare the broth. Cook the beef for an hour on low heat, strain.
- Measured the grains. We lower the pearl barley into the broth, cook for 20 minutes. Add the millet and cook until the millet is half cooked. Omit the potatoes.
- Essential vegetables.
- Chop the onion and carrot.
- Fry in a frying pan.
- Put the chopped celery, roasting and bay leaf in the soup. Season with salt and pepper and cook until tender. Turn it off and sprinkle with dill greens.
- Serve hot.
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