A La Kulesh Recipe
Why “a la”? Well, for the first, real porridge cooked on fire in a cauldron, for the second – without potatoes and bacon. The weather is lousy, and I miss nature, kebabs and… Kulesh. In general, this is the most budget and fastest option, my friends and I have been preparing it since our student days. Today I decided to cook it at home and in a regular saucepan.
Servings Prep Time
6 5minutes
Cook Time
30minutes
Servings Prep Time
6 5minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Quite simple. Pour water into a non-stick frying pan, put it on fire, let it boil. Meanwhile, rinse the millet.
  2. Pour the millet into boiling water, wait until it boils. When the porridge boils, remove the foam. There is one important point – it is not necessary to cover the porridge with a lid and cook over low heat. It should boil well, so don’t be confused by the amount of water. Bring to a boil.
  3. When the water is almost boiling (it happens quite quickly), add the stew (I have chicken, homemade). Mix well.
  4. Beat the eggs in a glass (plate), beat lightly with a fork, chop the parsley.
  5. Pour the eggs into the kulesh in a thin stream, stirring. Mix very thoroughly.
  6. Add the parsley, salt, pepper to taste, mix. Cover with a lid, let stand for 5 minutes.
  7. Enjoy!
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