Why "a La"? Well, first real porridge cooked on the fire in a cauldron, the second - without the potatoes and bacon. The weather is lousy, and I miss nature, kebabs and... Kulesh. In General, this is the most budget and fast option, my friends and I have been preparing it since student times. Today I decided to cook it at home and in a normal pot.
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 2 glasses Millet
- 1 jar Beef stew
- 3 pieces Chicken eggs
- 1,5 liters Water
- 0,5 bunch Parsley
- Salt
- Black pepper
Ingredients
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Instructions
- Quite simple. In a non-stick pan pour water, put on fire, let boil. Meanwhile, rinse millet.
- In boiling water, pour the millet, wait until it boils. When the porridge boiled, remove the foam. There is one important point - the porridge is not necessary to cover with a lid and cook on a slow fire. It should boil well, so don't be confused by the amount of water. Extra-boil.
- When the water almost boils ( this happens quite quickly), add the stew (I have chicken, homemade). Mix well.
- Beat eggs in a glass (plate), lightly whisk with a fork, cut parsley.
- A thin stream, stirring, pour the eggs into the Kulesh. Very thoroughly mix.
- Add parsley, salt, pepper to taste, mix. Cover with a lid, let stand for 5 minutes.
- Enjoy!
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