Kulesh or field porridge is a very simple dish to prepare, which is a thick soup of cereals and vegetables with dressing from lard. Depending on the density, it can be both the first and second course. There are many recipes for making kulesh.
How to cook kulesh, field porridge, on a campfire on a camping trip, kulesh recipe from dkarpov.
Mandatory components of the classic kulesh are millet groats and lard, the rest of the products according to availability and desire. Preparing a kulesh on the edge. The amount of food for cooking kulesh is selected individually and mainly depends on the personal preferences of the eaters and the size of the dishes in which it will be prepared.
Dkarpov recipe and cooking sequence for kulesh.
We clean and cut carrots, parsley root, celery root, onion. Will it be cubes or straws does not really matter and completely depends on personal preferences.
a pot on the fire, pour into two-thirds of the water and throw the ribs there. On such a broth, the kulesh will come out much tastier and more satisfying. The broth should be cooked over low heat for about 40-60 minutes. As it boils, you can add a little hot water. At the same time, we begin to melt fat from fat, constantly stirring it. As soon as the greaves become slightly brown, take them out. The main thing is that the cracklings do not overcook, we still need to add them to the cache.
We spread chopped onions, carrots, parsley root and celery root into the resulting fat and do the frying. Carrots will give kulesh a slightly sweet taste and a pleasant shade. We take out the ribs from the broth, and put the finished frying in it. Let it boil for 10 minutes and then add millet, cracklings, salt and spices to taste. Cook until millet is ready, stirring occasionally, over low heat. Kulesh should be viscous, but not very thick. If you didn’t guess right away with the amount of water, then you can top it up a little, but it’s better not to do this so as not to lose the taste of kulesh.
To get a richer flavor of kulesh, cut large and lightly fry the mushrooms. Add them to the cache 5 minutes before it is ready..
Kulesh is ready. We remove the pot from the fire and before serving, let it still stand for 15 minutes under the lid. Then we pour our finished field porridge on plates and sprinkle with finely chopped greens. Bon appetit and good rest!