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.
Prepare the products. With the fat cut off skin, it is not necessary to us, we will cut the bacon in small cubes. Potatoes and onions are also cut into cubes. Grated carrots.
Turn on the slow cooker for frying for 20 minutes. At the bottom I poured a little sunflower oil. After the signal that the slow cooker is hot and ready to start frying, put the lard and stir fry for 5 minutes.
Then put the onions and also stirring fry for 5 minutes.
Now put the carrots and fry for 5 minutes. And the last 5 minutes fry the potatoes. Do not forget to stir.
We fill bulgur it in the bowl slow cooker in to our roast.
Fill with water and mix. Add salt and pepper to taste. Consider the salinity of the fat. Close the lid and put the cereal mode for 20 minutes.
Here such porridge turned out! If you add 5-6 glasses of water, you will get a more liquid Kulesh. In it at the end you can enter 2 eggs, herbs and leave on heating.