To millet in the Cossack Kulesh not bitter, Yevgeny Klopotenko suggests cunning

Preparation of national dishes It has always had a truly sacred meaning. They did not give food to the people, but to the people. Ukrainian cuisine is rich not only in borscht, which is now under the protection of UNESCO, but also in a real Cossack kulush. Today we will understand where this dish came from in Ukraine, and also find out how to cook it correctly.



It is believed that the word "kulesh" came from the Hungarian köles - millet, from which millet was subsequently obtained. This cereal became the basis for the preparation of kulesh in Ukrainian and Belarusian cuisine. The Kulesh received special popularity among the Chumaks and Cossacks. The Chumaks were engaged in merchant trade, so they often cooked themselves. roadside. Fortunately, he prepared very simply.

Cossacks. cook During military campaigns almost daily. The millet dish was not only easy to prepare, but also gave a long feeling of satiety, energy and sourness. Over time, the recipe for kulesh dispersed with the Cossacks throughout modern Ukraine. Sometimes the dish was upgraded. For example, in Podolia could cook kulush on the basis of corn cereals, and in Polesie - from buckwheat.



Sometimes milk, butter or whey were added to the kulesh. But there was no dish without fat and meat. They were the ones who made the kulak. nutritious. If possible, it was prepared on the basis of any meat, poultry and even fish. Then added cereal and then sprinkled vegetables. In the field, the kulush was usually lunch, but at home it was served for dinner.



Appetite kulush from Evgeny Klopotenko Ingredients

• 250g millet
• 1 carrot
• 1 bulb
• 200g champignon
• 20g butter
• 100ml cream
• greenery
• 150ml vegetable broth
• spice

Ingredients for vegetable broth

• 2 l of water
• 1 carrot
• 1 bulb
• bay-leaf
• pepper
• pepper
• salt

Preparation

1. Vegetable broth You can prepare in advance. Cook it over a slow heat for about 1 hour, adding all the vegetables and spices. You can choose the meat that your family likes. For example, pieces of chicken for a lighter broth. Or pork for a rich and hearty liquid.
2. If desired, the broth can be strained and removed from it all vegetables, as well as meat. Wash the kulesh vegetables and cut them into small cubes. It is recommended to wash it several times with warm water. Sliced vegetables roast on a small amount of vegetable oil.

Then start cooking millet and vegetables, gradually adding vegetable broth. In total, about 150-200 ml of liquid should be removed. Continue to cook the kulush to the softness of cereals and vegetables. Don't forget to fill the dish with pieces. bacon. Not without it. It is best to add them at the final stage of cooking kulesh. To make the treat turn out to be generous and incensive. Like a real Cossack lunch.



Successful preparation of national dishes Over time kulez It continues to transform. For example, the cook Klopotenko advises to add mushrooms to the treat. Try boiling broth with celery root. And even roast vegetables with a small amount of strong drink from grapes, as well as do without meat. But real. Chumatsky and Cossack Kulesh It should be fat, thick, fragrant, and bloated. To have the strength to do everything. And to defeat the enemy, and to feed a large family with an excellent kulush.