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Video: Kulesh With Millet And Sweet Pepper - A Recipe With A Photo Step By Step
2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19
A variety of the well-known kulesh is a bright, appetizing millet soup.
Millet - 1/3 cup
Bulgarian pepper - 70 g
Carrots - 30 g
Leeks - 30 g
Celery root - 30 g
Salted lard - 80 g
dill greens - 10 g
Salt - 5 g
Water - 1 l
Vegetable oil - 2 tablespoons
A glass with a volume of 220 ml is used
- 82 kcal
- 30 min.
- 10 min.
- 40 minutes
Photo of the finished dish
Step by step recipe with photo
Kulesh, according to the wiki, is a liquid soup made with lard with millet and other ingredients. It was in this form that this soup or gruel appeared, and it was originally cooked on a fire during hikes or field work in the regions of Ukraine and the territories adjacent to them.
Therefore, in this very recipe, we can add whatever the soul desires, just not to forget about the main components - millet and lard. Lard, too, probably can be anything, but it is logical to assume that it was originally salty, because Salted bacon is stored better and longer than fresh.
Dill is a spice common in villages for a long time, so its greens will not be superfluous in the soup.
Trying? We take the products according to the list and prepare the kulesh with millet and bell peppers.
Put the roots in cold water (if you wish, you can even bake them in a dry frying pan or directly on the stove, just not until burning), green stalks and prepare a vegetable broth.
We wash the millet well, changing the water several times, and add it to the broth. Let it boil and cook over low heat until the cereal is boiled.
While the millet is boiling, let's do the soup dressing. Cut the salted bacon into small cubes or cubes.
We also cut vegetables for dressing into small cubes, leeks - into rings.
Fry lard in a pan, preferably with the addition of vegetable oil, gradually add vegetables and a couple of tablespoons of broth, and simmer until soft.
In the meantime, the millet has been cooked, remove the stalk roots from the kulesh.
We introduce hot vegetable dressing with lard, bring the kulesh to a boil so that the taste of the dressing is harmoniously combined with the soup itself. Let it brew a little and serve.
When serving in plates, add finely chopped dill, you can add green onions.
Our kulesh with millet and sweet pepper is ready! Invite everyone to dinner!