Kulesh Partisan - Recipe With Photo

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Ingredients

Ingredients:

Millet - 140 g

Carrots - 1 pc.

Onions - 1-2 pcs.

Parsley root - 1 pc.

Potatoes - 2 pcs.

Hot pepper - to taste

Parsley greens - 6 branches

Dill - 6 branches

Garlic - 3 cloves

Lard - 50 g

Bay leaf - 1 pc.

Allspice - 8-10 pcs.

• 181 kcal
• 1 hour 20 minutes
• 1 hour 20 minutes

Photo of the finished dish

Step by step recipe with photo

Kulesh is a dish of the Zaporozhye Cossacks. They cooked kulesh at the Zaporizhzhya Sich, as well as during the campaigns. But in those days there were no potatoes. During World War II, my grandfather was partisan in the Belarusian forests. The main daily meal was kulesh, often lean, but when with lard, it was a holiday. And, of course, with potatoes.

Many years have passed, but our family has preserved a tradition: on May 9, on Victory Day, we cooked and cook kulesh for lunch according to grandfather's recipe. Sometimes with mushrooms, sometimes with fish. Today I will tell you how my grandfather cooked kulesh. The only thing I changed was the addition of bay leaf and allspice. It's delicious, very tasty, I advise you to cook it!

To prepare a guerrilla kulesh, prepare the products according to the list.

We wash the millet in advance with water at room temperature, and then pour it with boiling water for half an hour to remove the bitterness.

Peel the potatoes, wash them and chop them coarsely. We send to cook in cold water. Add millet to the potatoes, cook together.

Cut the carrots into rings or half rings, send them to the kulesh.

We cut the parsley crosswise and send it to the kulesh.

Finely chop the onion. We send to cook in kulesh.

Cut the pepper into rings. Finely chop the garlic or pass through a press. Cut the bacon into very small cubes.

Lard can be fresh, smoked or salted. We fry it over low heat.

Finely chop the greens.

When the products in the kulesh become soft, add fried bacon, herbs, allspice garlic, hot pepper, bay leaf. Salt. Let it boil, reduce the heat and simmer for another 20 minutes on the lowest heat.

The partisan kulesh is ready! It turned out to be delicious and rich!

Enjoy your meal!

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