Kulesh-a dish that has spread from the Cossacks. It was prepared in the field, it replaced the first and second. Mandatory components of the classic Kulesh are millet grits and lard. The rest — what there is. Too much time has passed and Kulesh mutated, and loved by many people. Well, what may holidays without Kulesh and kebabs! Unfortunately this year to get to nature will not work (husband works ). So I decided to cook porridge at home in slow cooker and experiment with components. It turned out very tasty! If you, too, will not work with nature or weather, try my Kulesh.
In this recipe I just tried to connect the East with the West, and strudel with baklava. I really wanted to cook some Oriental sweetness based on bulgur (just when I was preparing it before-I thought that this cereal is very “confectionery” taste, and asks for some sweet pastries!).
Excellent soup with sauerkraut and bulgur from Mistral. Delicious, rich. Bulgur-steamed and crushed wheat grain (as wheat grain,but larger and steamed).
Very simple and delicious dinner without meat in haste from bulgur, which is becoming increasingly popular in our regions and finds its fans, as it is a very tasty cereal from steamed wheat. I offer a beautiful and simple dish, where there is a rich combination of structures and ingredients, and fast cooking will bring joy to any hostess.
This puree soup has a very delicate, velvety texture and mild flavor. Bright dressing with bulgur, garlic, parsley and soy sauce balances this soup and adds flavor to the dish. Despite its lightness, the soup is very nourishing and nutritious.