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Print Recipe
Lenten Kulesh Recipe
Option Kulesh, in which there is no meat products and which is suitable for fasting. Try to cook.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Peas and millet are taken in equal quantities. I measure 100 grams of a Cup of coffee. Measure peas.
    Peas and millet are taken in equal quantities. I measure 100 grams of a Cup of coffee. Measure peas.
  2. Rinse.
    Rinse.
  3. And put to boil, pre-Gulf water, about three fingers from the top.
    And put to boil, pre-Gulf water, about three fingers from the top.
  4. When the peas is fully boiled, measure out the millet. Rinse it and put in a pot of peas, adding water about 2 fingers on top. In the process of cooking water can be added if it boils. Salt.
    When the peas is fully boiled, measure out the millet. Rinse it and put in a pot of peas, adding water about 2 fingers on top. In the process of cooking water can be added if it boils. Salt.
  5. Peel carrots and onions.
    Peel carrots and onions.
  6. Cut. And put on a frying pan to fry. I added a handful of green frozen peas.
    Cut. And put on a frying pan to fry. I added a handful of green frozen peas.
  7. Wash the greens.
    Wash the greens.
  8. And finely chopped.
    And finely chopped.
  9. When the carrots and onions are fried, add the greens and chopped garlic. I put garlic instead of garlic ramson. Add black pepper. Fry further no more than 2 minutes so as not to lose the aroma of fresh herbs.
    When the carrots and onions are fried, add the greens and chopped garlic. I put garlic instead of garlic ramson. Add black pepper. Fry further no more than 2 minutes so as not to lose the aroma of fresh herbs.
  10. Add our roast to the cooked pea-millet porridge. Let it boil and turn off. All porridge is ready, you can bring to the table.
    Add our roast to the cooked pea-millet porridge. Let it boil and turn off. All porridge is ready, you can bring to the table.

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