Modern recipe for Kulesh Cossack – BBC News Ukraine

Author of the photograph, Serhiy Bida / Facebook

Millet porridge, once a common food of the Cossacks, is now increasingly appearing in the diet of Ukrainians. However, it is not cooked at home for lunch, but outdoors in a large cauldron, especially during crowded events.

Another name for kulesh is cut porridge, because it is traditionally cooked in the yard.

Kulish was prepared by the Cossacks, Chumaks, and ordinary peasants during the seasonal work in the field. It is a hearty dish that combines cereals, vegetables and lard (meat or fish). There were also variants of lean kulesh, when only oil was added.

The marching kulish, which was prepared by the Cossacks during the campaigns, contained four components: millet, lard, water, salt.

Meat, dried fish and mushrooms were added to the kulish for nutrition. This version of kulesh was called field or coastal, because it was prepared by hunters, fishermen or farmers.

Kulish was mainly prepared with millet, and in some places buckwheat (some districts of the Chernihiv and Poltava regions) and corn (south of Podillya) were also cooked. Sometimes, on the right bank of Polissya, millet kulish was cooked with milk (milk kulish), whey kulish, and buttermilk.

Kulish has spread to Russia and Belarus, but it also has its regional differences and characteristics.

Author of the photograph, Getty Images

The recipes of Cossack cuisine were passed down from generation to generation. Today, there are many options for cooking kulesh, many of which are modern.

Traditionally, the kulish is preparing for today, October 14, the intercession, which was the pattern of the Cossacks and all Ukrainian soldiers.

We now offer to prepare a kulesh recipe according to a modern recipe. Of course, in a cauldron on the open fire.

  • Pork chops – 1 kg
  • smoked lard – 0.5 kg
  • Onion – 500 g
  • carrots – 500 g
  • Garlic – 4 grains
  • Sweet pepper – 1 unit
  • From 1 kg
  • Water – 2.5 – 3 liters.
  • Salt, pepper, spices – to taste
  • Parsley, dill, green onion

Smoked lard cut into pieces, fry in a pot for 10 minutes. Add small pieces of pork chop.

Fry until golden to melt the fat. It takes 10 to 20 minutes.

Peel a squash, grate it and slice the garlic, onion and carrot. Pour into a saucepan and fry well, stirring.

Pour previously washed several times with boiled millet. This is done so that the cereal is not bitter in the porridge.

Fry in a pan for a few minutes, stirring. Pour water and cook until done.

Adjust the density of the kulesh to your liking: it can be as thick as porridge, it can be grabbed and eaten with a spoon.

Author of the photograph, Getty Images

At the end of cooking, add the chopped vegetables. Stir. Cover and infuse for 5-10 minutes.

Outdoor dining. Good luck.

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