Lenten kulesh with sauerkraut
3 servings
40 minutes
Lean kulish with sauerkraut is a fragrant and hearty dish of Ukrainian cuisine rooted in peasant traditions. Originally, kulish was prepared by Cossacks in field conditions using available ingredients. Millet gives a tender texture, potatoes and Jerusalem artichokes add a light creaminess, while sauerkraut provides a tangy sourness. Grated apple adds freshness and a hint of sweetness, creating a perfect balance of flavors. Greens and garlic complement the composition with bright notes, filling the dish with depth. Lean kulish not only warms but also satisfies while remaining easy to digest. It is ideal for a vegetarian diet, and its simplicity makes it an excellent choice for everyday menus. This dish is a harmony of natural flavors that carefully preserves the spirit of Ukrainian tradition.
1
Rinse the millet. Cut the potatoes and Jerusalem artichoke into cubes, the turnip into thin strips, and the carrot into large pieces. Slice the onion into small half-rings and chop the garlic finely.
- Millet: 0.5 glass
- Potato: 2 pieces
- Jerusalem artichoke: 1 piece
- Turnip: 0.3 piece
- Carrot: 1.5 piece
- Onion: 1 head
- Finely chopped garlic: 3 cloves
2
Bring water to a boil, add potatoes, Jerusalem artichoke, and bay leaf. After 3-5 minutes, add millet, reduce to low heat, and continue cooking.
- Water: 1 l
- Potato: 2 pieces
- Jerusalem artichoke: 1 piece
- Bay leaf: 3 pieces
- Millet: 0.5 glass
3
Meanwhile, sauté onion, carrot, and garlic over high heat, then add a bit of turnip (literally a quarter of a medium one), after about 5 minutes add sauerkraut and reduce the heat. Once the potatoes are ready or nearing readiness, mix everything (the carrot should sauté for about 10-15 minutes). Add grated sweet-sour apple and simmer on low heat until the cabbage is cooked.
- Onion: 1 head
- Carrot: 1.5 piece
- Finely chopped garlic: 3 cloves
- Turnip: 0.3 piece
- Sauerkraut: 100 g
- Sour apples: 1 piece
4
Add finely chopped greens, crushed lard with garlic, salt, pepper, let it sit covered for 10-15 minutes, serve drizzled with your favorite vegetable oil.
- Vegetable oil: 2 tablespoons
