Appetizing recipe kulesasha - as prepared by the ancient Slavs

If you are interested in cooking recipes at the stake, then we suggest you cook the kulesh. In ready form, it is a porridge or a thick nourishing soup, perfectly combined with other bonfire dishes, for example, with shish kebab.

Traditional Kulesh recipe

So, what ingredients are needed to make this appetizing dish? After all, this recipe of the kulesh was used by the Zaporozhye Cossacks and Chumaks, who were carrying salt.

Firstly, of course, you need millet, about half a glass. But since the kulesh is not a simple cereal, it will still require four potatoes, two onions, carrots, about two hundred grams of lard and a hundred grams of butter. To taste, you can add greens, salt and spices.

As a capacity, take the bowler. Prepare all this will, unlike the same shish kebab, on an open fire, so do not hesitate - as soon as the fire is kindled, immediately hang up the kettle and start cooking.

The first thing you need to do is to thoroughly wash the millet, not one, but six or seven times. Make sure that the water after the rinsing is ultimately clean. Very often on the pine there is a lot of dirt, so you need to wash thoroughly. Do not be afraid to wash off anything extra: the shell of the grain is very strong. Last time it is desirable to wash the millet in hot water.

To begin with, crumble the lard finely and pour it on the bottom of the pot. Fry it a little, and then add in the same way chopped onions and carrots. Pass this mixture for five to seven minutes. At this time, you can clean and cut into cubes potatoes.

Now add about two thirds of the water, wait for it to boil. After that, add the potatoes, cook it for about five minutes and put in the main ingredient - millet. After the croup has been cooked, put butter in the kettle and thoroughly mix the kulesh to a homogeneous mass. Well, the final touch - sprinkle the dish with salt, herbs and spices, then stir again. All is ready!

By the way, such a recipe for a kulesh is considered to be traditional, because all its ingredients existed in ancient times. In addition, this is the most delicious of what can be cooked from millet.

Such a dish was often cooked and soldiers during their campaigns. But they did it a little differently. It is the soldier's recipe for the kulesh that is described below.

Field porridge

For cooking, take any meat (there will be a jar of carrot), eight or ten potatoes, two bulbs of onion and a bunch of green, seven raw eggs and a packet of butter.

First you need to cook meat broth. It is prepared for about an hour, if you use ordinary meat, and twenty minutes, if the stew. Now cut and pour the potatoes into broth, cook until the vegetable becomes soft, and then sprinkle the millet. Cook until the grain starts to boil, and then add the diced onions diced. Allow mixture to simmer for ten minutes.

At the very beginning it is necessary to select about half an empty broth and leave it to cool. And now add the eggs into it, stir and pour into the main course, stirring. Now a little salt porridge, add greens to taste, remove the brew from the fire and leave the minutes for fifteen or twenty, then put the oil and mix.

Now you can enjoy a real soldier's dish! Bon Appetit!