Kulesh is dense Ukrainian soup made from any cereals, fat or meat and different vegetables.
Kulesh – soup, typically from wheat, with the addition of other ingredients.
According to the dictionary Dahl “liquid soup with corned beef from oatmeal pea with bacon and so on.”.
Culinary Dictionary defines William Pokhlebkin gruel “1. Rare flour porridge with bacon. Belarusian national dish. 2. Millet gruel with bacon and onions. Ukrainian and south Russian dish. ”
Kulesh – a dish that has received the spread of Zaporozhye Cossacks. Ancestress of the well-known Hungarian Kulesha is a porridge of millet (Hungarian wheat is called “kёlesh» (köles)). The required components are the classic Kulesza millet grits and bacon.
Known “Cossack”, aka “the flooded” gruel – option porridge Upper Don Cossacks. It was prepared during campaigns, separated from the main food supply Cossacks, hiding in their canoes-Gulls in the swamps of the Great Meadows after a raid on the Turks. Groats in the Kuleshov replaced devoid of chlorophyll radical of the underwater aquatic plants, such as cattails and the like. They are juicy and soft, with a high content of starches, sugars, glycosides.
Also known “baybachy” gruel. Most marmot “poured” out of the hole.
Krupa in kulesh any good, but it’s better if it fall apart.
Ingredients Кulesh:
It could be, and wheat as unground and rushnitsa (flour of a rough grinding).
- 150 g millet.
- 200 g fat.
- 1 kg potatoes.
- 250 g onion.
- Parsley.
- Salt.
Method:
- Cook millet in salted boiling water until done, add cubed potatoes and cook for 20 minutes, then add finely chopped fat fried with chopped onion.
- Stew for 5-10 minutes.Serve sprinkled with greens.
