For many of us, kulesh is associated with a picnic or hiking. Mistresses have long domesticated this first dish, and yet it has a unique history. The recipe for kulesh came to us through the centuries, and its authorship deservedly belongs to the Zaporozhye Cossacks. Today we will discuss how to cook kulesh.
Homemade kulesh: a popular recipe
Before we talk about how to cook millet kulesh, let's still remember the story. Cooks are convinced that this dish appeared during the time of the Zaporizhian Sich. When the Cossacks were going on long campaigns, it was not advisable to take a lot of provisions with them.
But in order not to disappear from hunger, they fried millet groats and put it in a bag. Soup was cooked on clean water and millet. And for flavor, wild-growing garlic was added.
Modern kulesh at home is cooked in meat broth with the addition of vegetables. If we talk about the classic recipe, then for such a kulesh you will need lard.
Compound:
- 6-8 pcs. chicken legs;
- filtered water;
- 0.2 l sour cream;
- 4 things. potato tubers;
- 1-2 pcs. laurel leaves;
- salt and pepper mixture to taste;
- bunch of parsley;
- 0.5 kg sauerkraut;
- 1 head of onion;
- 0.1 kg of millet groats.
Cooking:
A new taste of historical kulesh
Our ancestors cooked kulesh on the fire and without the addition of meat. Nevertheless, the stew turned out hearty and incredibly tasty. We have already discussed one of the options for how to cook millet kulesh. To facilitate the process of preparing the first dish, use a kitchen gadget - a slow cooker. Kulesh with stew will appeal to everyone without exception.
Compound:
- 1 st. millet groats;
- 1 head of onion;
- 4 tbsp. filtered water;
- a bunch of feather onions;
- 1 can of stew;
- 2 tbsp. l. refined sunflower oil;
- salt and pepper mixture - to taste.
Cooking:
Let's go to a picnic
Summer is a great time, no need to stay at home, it's time to go to nature, enjoy the birds singing and bask in the sun. Barbecue and other dishes are an essential attribute of a picnic. And what about kulesh? You will feed all household members with this fragrant stew. Let's look at how to cook kulesh on a fire.
On a note! To prepare kulesh in the field, you will need special dishes. It is best to take a cauldron. Even in the courtyard of your house you can cook kulesh on the grill. The aroma of smoke will not leave anyone indifferent.
Compound:
- onions - 3-4 heads;
- carrots - 2 pcs.;
- canned stewed pork - 2 cans;
- 0.4 kg of fat;
- greens - to taste;
- 1 kg of potatoes;
- millet groats - 2 tbsp.;
- eggs - 5-7 pcs.;
- salt to taste.
Cooking:
- Peel the onion heads and chop into cubes.
- Cut fresh salmon into small pieces.
- Wash the millet with water.
- Peel potatoes, wash and cut into small sticks.
- Rinse the dill and parsley and finely chop with a knife.
- Pour water into the cauldron and hang it over the fire.
- Wait until the water comes to a boil.
- Separately, heat a frying pan over a fire.
- Put the bacon and fry it until golden, then add the chopped onion.
- Peel and chop the carrots. It is best to prepare all the ingredients at home.
- Add carrots to the pan, mix everything and continue to fry.
- The dressing for the kulesh is ready, remove it from the fire.
- Put potatoes and millet groats into boiling water.
- We cook until ready.
- Then add the braised pork and cooked dressing.
- Crack the chicken eggs into one bowl.
- Lightly beat them with a fork and pour them into a boiling kulesh in a thin stream.
- Boil real Cossack stew for a few minutes and add greens.
Kulesh on the fire, the recipe of which will be discussed later, is a very satisfying second course. There is nothing difficult in creating such a dinner. But to make it really tasty, you must follow all the prescription requirements.
general information
Before introducing you to a step-by-step kulesha on a fire, you should tell what this dish consists of and what features it has.
Kulesh is a soup made from millet using other ingredients. In our country, such a dish has become widespread from the Cossacks living in Zaporozhye. It should also be noted that the progenitor of this soup is Hungarian porridge, which is also cooked with millet. In addition to the mentioned cereals, the obligatory components of this dish are lard and vegetables.
Currently, “fluid” kulesh is especially popular in our country. Previously, the Cossacks cooked it during campaigns, when there were no other food supplies. It should also be noted that the groats in this dish were replaced by the root parts of aquatic plants.
So how is kulesh prepared at the stake? We will present the recipe with a photo of this unusual camping lunch right now. By the way, I want to immediately note that any cereal is suitable for such a dish. But it will be better if you use a product that is well boiled during heat treatment.
Kulesh with stew: a recipe implemented at the stake
If you are on a hike, we recommend taking a large cauldron with you, as well as light wine and a pleasant company of close friends, to prepare a fragrant, satisfying and tasty kulesh on a fire.
Using only simple and accessible ingredients, you will very quickly make a full meal, which will saturate all members of your hiking group.
So what ingredients are needed to make a delicious kulesh over a campfire? The recipe with a photo of this unusual but simple lunch requires the use of:
- millet groats - about 500 g;
- medium potatoes - about 7-8 pieces;
- pork stew (it will be ideal if it is of our own production) - about 1 liter;
- chicken eggs - about 10 pcs.;
- large carrots - 2 pcs.;
- large bitter bulbs - 4 heads;
- clean drinking water - use at discretion;
- lavrushka leaves - 5-6 pcs.;
- black pepper, salt and various seasonings - apply to taste;
- sunflower oil - at least 150 ml.
Preparing the Components
How to cook kulesh with stew? The recipe, implemented at the stake, requires first of all to process all the products. Vegetables are peeled and immediately begin to chop them. The bulbs are finely chopped with a knife, the carrots are rubbed on a large grater, and the potato tubers are chopped into medium cubes.
As for millet groats, they are first soaked in cold water (about half an hour), and then they are thoroughly washed and deprived of all moisture.
Frying parts of products
All recipes for kulesh with meat on a fire require the obligatory frying of vegetables such as onions and carrots. It is this procedure that will give the final dish a special aroma and taste. Thus, setting the cauldron over the fire, pour into it and then spread the above ingredients.
Carrots and onions are fried until they are slightly browned.
Cooking a dish
How is kulesh cooked on a fire? The recipe for this camping dish does not require the use of coals, but an open fire. Only in this way you will prepare the most delicious and fragrant dinner in a short period of time.
After some of the vegetables are fried in sunflower oil, potato cubes are laid out to them and mixed well. Then the ingredients are poured with clean drinking water (the level should be 4-5 centimeters higher than the products), salted, peppered and covered with a lid. In this form, dinner is cooked for 15-18 minutes, that is, until the potatoes become soft.
Millet layout
Kulesh on the fire, the recipe of which involves the use of stew, is cooked in about 1 hour. Agree, this is a rather short period of time for such a hearty and nutritious dish.
After the potatoes become soft, they spread the previously washed millet to it and mix everything well. At the same time, various spices and seasonings, including bay leaves, are added to the cauldron. Also, the dish is poured with a small amount of water. This time, the liquid should only cover the food by 2 centimeters.
Covering the kulesh with a lid again, it is cooked on fire for about ¼ hour.
The final stage in the preparation of a camping dish
Now you have an idea of how kulesh is prepared. The recipe, realized at the stake, should definitely be taken into account. This is especially true for those cooks who love to relax in nature.
Having achieved complete boiling of millet groats, the whole stew is laid out in the dish. Previously, the meat product is recommended to be divided into small pieces. This will make the dish more tasty and rich.
After mixing the components with a large spoon, they are salted (if necessary) and covered with a lid. After 10 minutes, the cauldron is opened again, but in order to put it in it. By the way, they should first be broken into a deep bowl and beat with a fork.
Having received a homogeneous mushy mass, it is allowed to boil for 6 minutes, and then covered with a lid and removed from heat.
How and with what to serve to the camp table?
As you can see, kulesh (the bonfire recipe was presented above) is quite easy to prepare. After the dish is completely cooked, it is kept under the lid for 10 minutes. Then the dinner is laid out on deep plates and decorated with parsley leaves. Such a dish is served at the table along with a piece of dark bread and a salad of raw vegetables.
Kulesh at the stake: pork meat recipe
We talked about how to make kulesh from stew, above. It should be noted that this method of preparing a hearty meal is good to use if you do not have the opportunity to use fresh meat. Otherwise, it is better to add fatty pork to this dish.
So, to cook kulesh on a fire from a fresh meat product, we need all the same ingredients that were presented in the first recipe, but with the only difference that instead of stew, you need to use fresh and very fatty pork.
Cooking process
The method of preparation of this dish is practically no different from the previous one. But before you start frying vegetables, fatty pork meat should be heat-treated in a cauldron. It is chopped into small pieces, and then laid out in a bowl over the fire. Pork is fried until the meat becomes ruddy and the fat is melted. Only after that, carrots and onions are added to the cauldron. The ingredients are cooked on fat without additional addition of sunflower oil. Then potatoes are laid out to them and water is poured in.
After cooking vegetables, millet, spices and seasonings are added to the dishes. They are stewed until cooked, after which the previously beaten eggs are poured in a thin stream.
After the described steps, you will get the same delicious dish as in the previous recipe, with the only difference being that it will be much more aromatic and satisfying.
Summing up
Now you know that it is quite possible to cook kulesh on a fire. It should be noted that if all the requirements of the recipe are met, so that they are described above, you will definitely get a very satisfying and high-calorie lunch.
Prepare ingredients for cooking kulesh.
Wash the chicken breast, remove the film, cut into small pieces, add the "5 vegetables" sauce, salt and "French" mustard, mix well and leave to marinate for 30 minutes.
Rinse the millet with cold water. Cut peeled carrots and onions.
Cut salo with layers into medium-sized pieces.
Set a cauldron on an open fire (on a fire). When the cauldron heats up well, lay out the fat.
Fry the pieces of lard until a beautiful ruddy color.
Put the chopped marinated chicken breast to the fried lard and, stirring, fry over medium heat until golden brown.
Add onions and carrots to the meat in a cauldron and fry, stirring occasionally, until the onions are transparent and the vegetables are soft.
Pour millet into the cauldron, pour in 4 cups of water, cover with a lid and cook over low heat until the millet is ready. Salt to taste 2-3 minutes before the end of cooking.
Kulesh, cooked in a cauldron on a fire, turns out to be both hearty and tasty. It's time to bring it to the table.
Bon appetit!
How to cook kulesh at home with stew. The recipe for a delicious “field” dish at home with a photo.
Time for preparing- 30-40 minutes.
Calories per 100 g- 260 kcal.
Kulesh is sometimes also called field or soldier's porridge. And also "the food of warriors and travelers." And it is not difficult to guess why - it is quickly and simply prepared, most often outdoors in a bowler hat. At the same time, it turns out very tasty and perfectly saturates.
Different regions prepare this dish in their own way. This is because the original recipe for porridge has not been preserved or has undergone many changes. Many associate the history of the dish with the great commander Alexander Suvorov.
There is a legend that during the Alpine crossing it suddenly turned out that the soldiers were left without provisions. Therefore, we decided to use all the remnants of stocks. The result was a porridge made from barley, buckwheat, millet and leftover meat. The dish turned out so tasty and satisfying that it quickly became widespread.
Although there is another version, according to which kulesh is classified as a thick first course of Ukrainian or Belarusian origin. Be that as it may, one thing can be said for sure, kulesh is porridge or a thick stew, the main component of which is millet. Additives such as potatoes, carrots, onions or meat (stew, lard, chicken) are considered replaceable and are put at will.
Kulesh at home with stew
Take:
- A glass of wheat.
- 1 large carrot.
- Onion head.
- 3-4 tablespoons of stew with a slide.
- A little vegetable oil.
- Salt and pepper to taste.
Before cooking, rinse the millet several times with running water, and at the end pour boiling water over it. This will save the cereal from the characteristic bitterness.
Peel the vegetables and cut them into cubes.
Add a little oil to the pan and sauté the onion lightly. Add stew and carrots.
Simmer until vegetables are tender, about 7-10 minutes over low heat.
Boil a liter of water in a saucepan. Pour the washed millet and cook for about 15 minutes. Then add vegetables and stew, mix. Add salt to taste and cook for another 5-7 minutes until tender.
According to this recipe, the dish is moderately thick. If you want it to be more like a soup, boil 1.5 liters of water. Focus on your taste.
Transfer the finished kulesh to plates and you can eat. Add greens if desired.
Kulesh is a millet thick soup made with lard and other ingredients. Such a dish will be a wonderful and satisfying lunch with family or guests. Today we will tell you how to cook kulesh on a fire.
Recipe for kulesh at the stake
Ingredients:
- millet - 205 g;
- carrots - 55 g;
- onion - 2 pcs.;
- potatoes - 4 pcs.;
- - 105 g;
- fresh pork fat - 105 g;
- spices;
- fresh greens.
Cooking
To prepare kulesh, we kindle a fire in advance. Cut pork fat into bars and put in a bowl. We clean the onion, chop it, and grate the carrots. Fry vegetables in melted fat, and then pour water and leave to boil. After that, we throw in the potatoes, cut into strips, and cook the soup for 5-7 minutes. Next, pour the washed cereal and as soon as the millet is cooked, put a piece of butter. Season the soup with spices, decorate with chopped herbs and pour the kulesh on plates.
Recipe for cooking chicken kulesh on a fire
Ingredients:
- millet - 405 g;
- water - 2 l;
- chicken breast - 615 g;
- lard with a layer - 305 g;
- onion - 2 pcs.;
- carrots - 55 g;
- mustard "French" - 1 tbsp. the spoon;
- sauce "5 vegetables" - 3 tbsp. spoons;
- spices.
Cooking
We wash the chicken breast, remove the film and cut into small pieces. Put the meat in a bowl, add the sauce, spices and mustard. Mix thoroughly and marinate the fillet for 35 minutes.
Meanwhile, rinse the millet with cold water. Cut the peeled vegetables into small pieces, and chop the fat into slices. We set a cauldron on an open fire, spread the lard and fry it until golden brown. Then we lay out the pickled breast and, stirring, sauté it for several minutes. Then we throw onions with carrots, mix and cook until the vegetables are soft. Next, pour dry millet into the cauldron, pour in filtered water, cover with a lid and cook the soup over low heat until cooked. A few minutes before the end of cooking, add salt to the dish to taste, remove the kulesh in a cauldron from the fire and serve it to the table.
Recipe for kulesh at the stake with stew
Ingredients:
- - 425 g;
- millet - 195 g;
- potatoes - 8-10 pieces;
- onion - 2 pcs.;
- lard - 155 g;
- egg - 7 pcs.;
- butter - 205 g;
- fresh herbs - 1 bunch;
- spices.
Cooking
Before cooking millet kulesh, we kindle a fire and prepare all the ingredients. Wash the potatoes, peel and cut into even cubes. We process the onions and chop them into rings, and chop the fat into plates. Now we take a cauldron, put prepared vegetables, lard in it and lightly brown. Next, fill the contents with water, add salt to taste and cook until soft. Then pour the millet, put a piece of butter and mix. After 5 minutes, add the stew to the soup and cover the cauldron with a lid. Sprinkle the dish with chopped herbs and taste.
