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.
This dish from Cossacks of Zaporozhye, and maybe from the Hungarian porridge from millet Koeles, definitely-it is nourishing and tasty. The main components of Kulesh are cereals and lard, cooked it even from the white part of the river cattail. Porridge should be thick, so “grain for grain not running with a baton”.
Millet plus potatoes-a dish that is called in different areas in different ways. Grandma called this dish “Kulesh”. Very simple and fast to feed their expensive in the country this meal. We will need a minimum of products and very little time-while cooked cereals.
War, front I… cooking? The subjects seem to be difficult to match. Each-his own: one in the trench – soaked in the Creek breadcrumbs, the other in the office-specially brought from the capital by plane delicacy… When guns speak, the muses seems to be supposed to remain silent. Including Coline – the patron Saint of cooks. But, as the Russian people say, as you will fall, and you will sink. In other words, war is war, and lunch is on schedule. And today, when the interest in the culinary side of our lives has grown dramatically, there is almost no one to tell that the Russian soldier, like two hundred years ago, could cook porridge even with an axe, and his gastronomic savvy was to match the ability to beat the adversary. This is one of the most widely used recipes during the war. Kulesh-a thick soup or not very thick, but very hearty porridge.
Kulesh (Kulish) is a dish of Zaporizhzhya Cossacks. Real Cossack Kulesh — spring water, millet of Sumy and wild garlic, and all. Nowadays Kulesh recipe 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 lean mushroom Kulesh with rice and vegetables, but nutritious, delicious and very fragrant.
My grandmother always said that Kulesh should be cooked “with the soul and slowly”. And today I realized the secret of this delicious dish. I always cooked according to this recipe, but today it turned out especially tasty. I did everything slowly and in a very warm company of our friends. My husband gave me the name. After the first spoon he said: “This is a real Kulesh!”
I looked through my recipe book and came across a forgotten salad. I want to share it with you. It was untitled. I remembered that the recipe I was given by the counterpart of Light, was named in her honor. The salad is delicious, hearty, does not require additional garnish or meat.
