Cooking Cossack Kulesh

Summer, with inaudible steps, slowly leaves … no longer scorching heat, but pleasant warmth envelops us. In some places yellow leaves appear and a slightly subtle unique subtle smell of autumn is already felt in the air. Summer is the time for barbecue, and for the autumn campaign the traditional Cossack kulesh is ideal – a delicious brew of lard, brisket, millet and potatoes. Kulesh has a long history starting with the Zaporizhzhya Sich. It was this dish that reinforced the Cossacks on long grueling campaigns. Particularly good kulesh with smoke, cooked in a pot on an open fire. Its recipe is simple, but it’s better to cook it on a camping trip or on a picnic in the open air. He won’t be so tasty at home.!

What to bring for a real Cossack kulesh?

  • 200 grams of fat.
  • 200 grams of smoked brisket or bacon.
  • a large onion or two small.
  • 200 grams of millet.
  • medium carrot.
  • dried handful mushrooms.
  • 4 fairly large potatoes.
  • 1.5 liters of water.
  • salt, pepper, bay leaf, herbs to taste.

A bowler hat and a bonfire are absolutely necessary! Also, cool weather, yellow leaves, an appetite on the air and good mood will do! For complete pleasure, take wooden spoons with you, for some reason it’s tastier with them – it’s checked!

It may come in handy: How to cook millet: prepare millet porridge correctly

In any business, even the simplest, the main thing is technology! In order to fully enjoy the cooler and the atmosphere around it, it is better to comply with the technology!

Cut the lard and bacon into small pieces, fry in a pot on a fire until cracklings appear, so that the fat melts. Hold the mushrooms in boiling water until soft, cut. Add chopped onions to the pot, sautéing until golden brown, and carrots, then obscure for another minute. Add bay leaf, washed millet, mushrooms. Mix well, attach chopped potatoes. Darken a minute and add water, salt. The amount of water depends on how thick the cache you want to get. After boiling, cook for about 15 minutes. Add pepper, herbs to taste, remove from heat and cover so that the kulesh is infused. You can add a couple of chopped garlic cloves.

We wish you a real “smoke” pleasure!

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