Kulesh “Really” Recipe
My grandmother always said that kulesh should be cooked “with a soul and slowly.” And today I realized the secret of this delicious dish. I’ve always cooked according to this recipe, but today it turned out especially delicious. I did everything slowly and in the very warm company of our friends. My husband gave me this name. After the first spoonful he said: “This is a real kulesh!”
Servings
6
Cook Time
60minutes
Servings
6
Cook Time
60minutes
Ingredients
Instructions
  1. According to my grandmother’s recipe, millet needs to be “sorted out”. Remove excess garbage and low-quality grain.
  2. The fat should be fresh or, like mine, frozen. I never use salted lard for this dish.
  3. Pork cut into pieces not very finely.
  4. Pour 5 cups of water into a cauldron or saucepan, toss the meat and cook for 20-25 minutes. Add the broth.
  5. While the meat is cooking, prepare the millet. To do this, it is well washed with cold water.
  6. Pour the grits into boiling water and cook for 5 minutes (the bitterness has gone). You can add a little salt. Then drain all the water.
  7. Finely chop the onion. Cut the fat into small pieces.
  8. First fry the lard in a frying pan.
  9. Add the chopped onion to the pork fat and, stirring, fry until golden brown.
  10. I will put the kulesh in the oven in the same dish in which the meat was cooked. Therefore, we put potatoes cut into strips in the finished broth. The broth should be tasted with salt and, if necessary, add salt.
  11. We spread millet on potatoes, and on top – “frying” of lard with onions.
  12. Put the cauldron in the oven at 200C for 30 minutes. The dish is ready! You can invite friends and family to the table!
  13. We love a very thick kulesh. And today it turned out that way! That’s how my grandmother cooked. But you can add more water to make the soup thick. It’s amazing!
  14. Bon appetit!
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