Cossack Kulesh

Ingredients for making Cossack Kulesh

  1. Pork fat (preferably with meat streaks) 150 grams
  2. Millet 100 grams
  3. Medium size potato 6 pieces
  4. Onion 2 pieces
  5. Salt to taste
  6. Parsley 1 small bunch
  7. Drinking water 2 liters
  • Main IngredientsBacon, Millet and Wheat
  • Serving 5 servings
  • World CuisineUkrainian Cuisine


Saucepan, Ladle, Cutting board, Sharp knife, Frying pan, Wooden spatula, Bowl, Stove

Cooking Cossack Kulesh:

Step 1: Cook the millet.

First, sort out the millet, then pour it into a bowl and rinse it thoroughly in a large amount of cold water, and then warm. Flowing water as a result should be extremely transparent. Then discard the washed millet on a sieve, so that the remaining water glass, dry it. Then pour potable water into the pan and bring it to a boil over high heat. After this, pour millet into boiling water, add a little salt and bring it to a boil one more time. Then cook millet over medium heat for about 10 minutes. In the meantime, take the potatoes, rinse well, and peel them. On a cutting board, cut the potatoes in large or medium cubes as you like. Add them to the pan with millet and cook for about 15 minutes, so that the potatoes are almost ready.

Step 2: Fry the lard.

Take lard, cut into small pieces. Then peel the onion and rinse it well under a stream of cold water, cut into small pieces. Put the frying pan on the fire and heat it a little, then put lard in it and lightly heat it over medium heat, then add chopped onions. Fry until golden brown, about 10 minutes, regularly stir lard and onions in a pan with a wooden spatula.

Step 3: Serve the Cossack Kulesh.

When the potatoes are almost ready, you can add the fried onions and lard. On a small fire, cook the kulesh for about 5-7 minutes. Add salt and spices to taste before the very end of cooking. When the Cossack kulesh is ready, cover the pan with a lid, remove from heat and let it brew. When serving, sprinkle with finely chopped parsley. Cossack kulesh is ready, you can start tasting the aroma and marvelous taste of this dish! Good appetite!

Recipe Tips:

- - Cossack kulesh is of very different thicknesses, depending on personal preferences. To get the soup as a result, not a thick stew, either halve the amount of millet or increase the amount of water.

- - In order to get rid of the bitter taste that millet gives out, you must scald the cereals with boiling water or fry dry in a pan before preparing the kulesh.

- - Millet for the human body is a direct source of energy, strength, beauty and health. It contains a large amount: silicon and fiber, iron and magnesium, fluorine, manganese, copper, etc.