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".
Instructions
- Fish's head to wash, remove the gills. In cold water, 2 l., lay fish products, half carrots and bulbs, parsley root. Bring to boil, remove the foam, add salt. Cook for 10 minutes.
- Take out fish on a dish, strain the broth into a sieve.
- Millet wash in several waters, peel potatoes, cut into small cubes. Lay separated in the boiling fish broth. Cook for 25 minutes.
- The salty lard cut into thin slices.
- The second half of the carrots and onions to chop.
- In a pan fry the bacon, slightly podtopil it, spread the carrot and onion and fry, stirring occasionally.
- Put in a saucepan overcook, bring salt to taste. Wash the greens, dry them, cut into small pieces and add to the Kulesh with Bay leaf. Let simmer for a couple of minutes and remove from heat.
- The cooled fish apart into pieces, put in dish a La carte to Kulesh.
