Kulesh With Millet And Quails - A Recipe With A Photo Step By Step

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

The soup turns out to be simply delicious - light, aromatic, hearty. Boiled-smoked bacon and celery stalk give a special touch to the kuleshu.

Ingredients

Quail - 2 pcs. (320 g)

Millet groats - 40 g

Potatoes - 80 g

Carrots - 60 g

Celery stalk - 40 g

Onions - 30 g

Cooked-smoked bacon - 50 g

Olive oil - 15 ml

Salt - 10 g

Bay leaf - 2 pcs.

Green dill - 10 g

Water

Casserole 3.5 L

• 49 kcal
• 40 minutes
• 40 minutes

Photo of the finished dish

Step by step recipe with photo

Prepare products for kulesh with millet and quail.

Rinse quail carcasses and cut in half lengthwise. If there is a liver and a heart inside, they can be left, the lungs I usually remove.

Prepare all the slices right away. Chop celery and bacon into small pieces.

Large cubes - potatoes, small cubes or cubes - carrots.

In olive oil, lightly darken the bacon, add chopped onions, carrots and celery, simmer a little in your own juice.

Add potatoes.

Put the quails.

Enter washed millet and pour boiling water from a kettle. The meat protein will immediately curl up, and there will be a minimum amount of foam; when boiling, it must be caught. Cook the kulesh for 15-20 minutes - until the potatoes are cooked.

Season the kulesh with salt, bay leaves, I added flakes of bright paprika. Simmer the soup over low heat for another 10 minutes.

Before serving, season with chopped dill, let it brew under the lid and serve.

Kulesh with millet and quail is ready! Serve hot with fresh herbs and freshly ground black pepper.

An excellent kulesh with a bright, fresh taste is ready! Enjoy your meal!