Classic Millet Kulesh: Smoky, Hearty Family Meal

Appetizing, rich, satisfying, for every day. Millet kulesh can be cooked over a fire or on a stove. The consistency is something between porridge and soup. The brisket adds a nice smoky flavor to the dish. A great lunch for the whole family.
cook time: 1h
Ava Prescott
Classic Millet Kulesh: Smoky, Hearty Family Meal

Nutrition Facts (per serving)

72
Calories
2g
Fat
8g
Carbs
5g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Salt to taste
Ground black pepper to taste
Butter 1 tbsp
Potato 3 pc
Bay leaf 2 pc
Carrot 1 pc
Dill (4 branches) 20 g
Meat broth 2 l
Millet 200 g
Pork belly (smoked) 150 g

Recipe instructions

Step 1

Step 1
How to cook classic homemade millet kulesh? Very simple! To begin, prepare the necessary ingredients according to the list. You can cook kulesh using water or meat broth. When using broth, the dish will have a more pronounced taste.

Step 2

Step 2
Bring meat broth or water to a boil in a saucepan over medium heat. You can vary the thickness of the kulesh by using more or less broth.

Step 3

Step 3
While the broth is simmering, prepare the remaining ingredients. Rinse the millet until the water is clear.

Step 4

Step 4
Wash the potatoes, peel and cut into medium cubes.

Step 5

Step 5
Cut the smoked brisket into thin strips. Instead of brisket, you can use lard. In this case, the kulesh will be fattier.

Step 6

Step 6
Peel the carrots and grate on a coarse grater.

Step 7

Step 7
Peel the onion and cut into small cubes. If you or your children donʼt like onions, you can add them altogether or add a whole onion during the boiling stage of the potatoes and then discard them.

Step 8

Step 8
Wash the dill, shake off moisture and chop finely. If you wish, you can replace or supplement with other herbs, for example, parsley, cilantro, green onions, or use a mixture of different herbs.

Step 9

Step 9
Place the potatoes into the boiling broth. Bring to a boil and cook for about 5-7 minutes.

Step 10

Step 10
Then add the washed millet. Cook over low heat for 5-7 minutes. The millet should not boil too much and lose its shape.

Step 11

Step 11
Melt the butter in a frying pan over medium heat. Add the onion and fry until transparent.

Step 12

Step 12
Add carrots and brisket. Fry, stirring, for another 5 minutes. If you use lard instead of brisket, first fry it until the cracklings are crispy. And then add carrots and onions.

Step 13

Step 13
Transfer the roast into a saucepan. Add bay leaves, salt and pepper to taste. Cook for another 5-7 minutes until the millet and potatoes are ready.

Step 14

Step 14
At the end, add chopped dill to the kulesh.

Step 15

Step 15
Pour the porridge (or soup, as you prefer) into bowls and serve. Bon appetit!

Additional rubrics

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