The kulesh soup is not of a very clear origin. The composition of the products included in it, and the method of preparation, give reason to believe that it was cooked over the fire from those ingredients that could decorate millet porridge, making it more liquid. Such a recipe allows you to combine both the first and the second course in one, but what else does a traveler or a soldier who is on a campaign need? But the simplicity of preparation doesn't make it any less tasty.
It is necessary
-
- Meat with bones - 1.5 kg,
- carrots - 2 pieces,
- onions - 3 pieces,
- millet - 1 glass,
- potatoes - 6 pieces,
- pork fat - 250 g,
- fresh greens - dill
- parsley,
- garlic - 3-4 cloves,
- Bay leaf,
- black pepper hammers and peas,
- salt.
Instructions
Step 1
In order to cook the kulesh, rinse the meat, cut it into large pieces, put it in a saucepan, fill it with cold water and put it on fire. When the water boils, remove the foam, salt the broth, throw the peeled carrots and onion into it, turn the heat on and cook for 1, 5 hours. 10 minutes before cooking, put a few black peppercorns, bay leaves, tails tied with fresh herbs tied with a thread into a saucepan.
Step 2
Remove the meat from the finished broth, peel it of bones and cut into small pieces. Remove the vegetables and herbs from the broth, strain the broth itself.
Step 3
Rinse the millet in cold running water, then pour a couple of liters of hot water on it and rinse again with cold so that the millet does not boil too much. Put the millet in a saucepan, fill it with 3 liters of water and put it on fire. When the water boils, bring the heat to medium, let it simmer for 20 minutes and drain.
Step 4
Peel the remaining carrots and one onion. Finely chop the onion, grate the carrots on a coarse grater. Fry the onions in a frying pan with vegetable oil until golden brown, add the carrots and lightly save everything together, stirring constantly.
Step 5
Put the millet in an aluminum cauldron, fill it with strained broth. Put on fire when it boils - add the contents of the pan. When the cereal begins to boil, add the peeled and cut potatoes.
Step 6
Place the sliced meat in a skillet and lightly fry it, transfer to a plate. Finely chop another onion and lard. Melt the bacon until golden greaves, fry the onion in it.
Step 7
Put the fried meat, bacon with onions, chopped herbs and garlic into the cauldron. Close the lid, remove from heat, let it brew for half an hour.
