My grandmother always said that Kulesh should be cooked "with the soul and slowly". And today I realized the secret of this delicious dish. I always cooked according to this recipe, but today it turned out especially tasty. I did everything slowly and in a very warm company of our friends. My husband gave me the name. After the first spoon he said: "This is a real Kulesh!"
Instructions
- On my grandma's recipe millet need to "sort out". Remove excess debris and poor quality grain.
- Lard should be fresh or, as I have, frozen. Salted lard I never use for this dish.
- Pork cut into pieces not very finely.
- In a cauldron or pan pour 5 cups of water, throw the meat and cook for 20-25 minutes. Add the broth.
- While cooking the meat, prepare the millet. To do this, it is well washed with cold water.
- Pour grits in boiling water and cook for 5 minutes (went to the bitterness). You can add a little salt. Then drain all the water.
- Onions cut finely. Fat cut into small pieces.
- First, fry the lard in a pan.
- Add the chopped onion to the lard and, stirring, fry until Golden brown.
- I'll put the Kulesh in the oven in the same dish in which the meat was cooked. Therefore, in the finished broth lay potatoes, cut into strips. Broth need try on where sea salt and, if necessary, add salt.
- On potatoes spread millet, and on top - "roast" of lard with onions.
- Put the cauldron in the oven at 200C for 30 minutes. The dish is ready! You can call for a table of friends and family!
- We like very thick kulesh. And today it turned out that way! That's how my grandmother used to cook. But you can add more water to make a thick soup. It's delicious!
- Bon appetit!
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