Ukrainian Kulesh
6 servings
90 minutes
Kulesh is a traditional dish of Ukrainian cuisine that has long been prepared by Cossacks during campaigns. Its main ingredients—millet, potatoes, and lard—provide nutrition and rich flavor. The tender grain combined with aromatic roots and fried onions gives Kulesh a cozy, homely warmth. The smell of fried lard whets the appetite, while bay leaves and herbs add depth to the taste. This dish is especially valued for its simplicity and ability to satisfy. Kulesh can be served as a standalone dish or as a side to meat. It warms well on cold days and reminds of old Ukrainian traditions. Today it is prepared not only at home but also outdoors, enjoying a taste that unites generations.
1
For the dressing, cut the fat into cubes about one cubic centimeter and lightly fry with finely chopped onion.
- Salo (cured pork fat): 150 g
- Onion: 2 heads
2
Drop large chopped carrots and other root vegetables into boiling salted water and cook until half done.
- Carrot: 1 piece
- Celeriac: 1 piece
- Parsley root: 1 piece
- Water: 2 l
- Salt: to taste
3
Then add the diced potatoes, and after 5-6 minutes, add the millet.
- Potato: 6 pieces
- Millet: 0.5 glass
4
When the cereal is almost ready, add the dressing of fat and onion, bay leaf, herbs, and cook until done.
- Salo (cured pork fat): 150 g
- Onion: 2 heads
- Fresh herbs: to taste
- Bay leaf: to taste
