Best Food Recipes 2023 Step by Step with Pictures
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.
Kulesh (Kulish) is a dish of Zaporozhye Cossacks. A real Cossack kulesh — spring water, Sumy millet and wild garlic, and all that. Nowadays, the recipe for kulesh has changed, it is porridge with the addition of other ingredients. Any cereal is good in kulesh, but it is better if it is boiled. I decided to try to cook a low-fat mushroom kulesh with rice and vegetables, but nutritious, delicious and very fragrant.
You need to take a walk with the children, manage in the garden, and even a hungry husband will come for lunch… So, today we are cooking outdoors. Yes, yes, don’t be surprised. Who knows, but in our Kuban winter is now such that the buds on the trees are blooming! Therefore, I bring to your attention a common dish – kulesh. The products are simple, we cook according to all the rules – in a pot and on fire!
My grandmother always said that kulesh should be cooked “with a soul and slowly.” And today I realized the secret of this delicious dish. I’ve always cooked according to this recipe, but today it turned out especially delicious. I did everything slowly and in the very warm company of our friends. My husband gave me this name. After the first spoonful he said: “This is a real kulesh!”
I was looking for a recipe for meat that could be eaten both hot and cold, sliced and in the form of a sandwich in the morning for breakfast, an alternative to sausage. Everything was something special, this one was the perfect embodiment of my desire! Tender, fragrant meat, the taste of which can be slightly changed from time to time depending on the destination, is actually cooked very quickly, although it requires marinating for at least a day. You can cook both chicken and turkey.
