This dish is from the Zaporozhye Cossacks, and maybe from the Hungarian porridge from millet keles, definitely - it is hearty and delicious. The main components of kulesh are cereals and lard, it is prepared even from the white part of the river cattail. The porridge should be thick so that "grain by grain did not run with a stick."
Instructions
- Wash the fish's head, remove the gills. In cold water (2 liters.) put fish products, halves of carrots and onions, parsley root. Bring to a boil, remove the foam, add salt. Cook for 10 minutes.
- Put the fish on a platter, strain the broth through a sieve.
- Wash the millet in several waters, peel the potatoes, cut into small cubes. Place separately in the boiling fish broth. Cook for 25 minutes.
- Cut the salted lard into thin slices.
- Chop the second half of carrots and onions.
- Fry the bacon in a frying pan, slightly heating it, put the carrots and onions and fry, stirring occasionally.
- Put it in a pan for overcooking, add salt to taste. Wash the greens, dry them, cut them into small pieces and add them to the kulesh together with the bay leaf. Let it boil for a couple of minutes and remove from the heat.
- Cut the chilled fish into pieces, put it on a serving dish to the kulesh.
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