This village soup comes from centuries-old Cossack cuisine. When the Cossacks needed to protect their borders and go on many-day patrols, they took a small volume of food, taking into account the high calorie content, so that the raw materials did not deteriorate and could be quickly cooked. The ancestral home of kulesh is Hungarian millet porridge (in Hungarian, millet is called “kelesh.” It was often cooked right in the field during work, hence its second name “field kitchen”.

This food is a thick soup with the addition of millet groats, onions and lard. Potatoes, mushrooms, garlic, and a variety of other vegetables can be added to enhance the flavor. It turns out delicious if cooked in nature, but let it stand, soaked in the smell of spices, then there is no need for a better soup. Village soup is very popular among hunters, fishermen, and those who like thick soups or had to spend the night in nature.

What products are needed for cooking kulesh

Previously, people did not have time to cook, they needed to work hard, but they needed to eat, so they tried to cook all the products in the field, light a fire and let something hot, tasty and satisfying cooked. The most necessary ingredients then were: millet, bacon and onions, but if you have potatoes, you can add them for density. Time passed, and the field soup remained in demand, but the recipe was improved and they began to add: egg, carrots, garlic, meat, various herbs and spices.

Pour millet with cold water, rinse well, then change the water and rinse again so that the cereal does not emit bitterness later. Next, pour water into a saucepan, heat and add washed cereals and cook under a slightly open lid for 10 minutes. Then add potatoes and carrots. Cut, preferably into cubes, boil everything for at least 10 minutes.

For richness, cut the smoked brisket, fry until crispy. We cut onions and carrots in the form of small strips or squares, and also tint. Pour all this into a pan with millet, salt and pepper. Before turning off the heat, add bay leaves and herbs. Let it stand, then pour it into plates, but not small, but large ones and eat with appetite.

2. Kulesh with meat and secret dressing

This thick soup can serve as the first and second courses at once. If you cook outdoors, the kulesh will be even tastier, as it picks up a slight haze smell and smells like smoked meat. Many connoisseurs cut willow branches, charring them, and when the food is ready, they are put in a cauldron for 15 minutes. Here we immediately catch two useful secrets - this is part of the necessary trace elements are extracted from the willow and the finished dish becomes more aromatic.

Approximate amount of ingredients for 5 servings:
- 400 g of meat products;
- 150 g lard for frying with onions;
- 70 g old lard for refueling;
- 3 pcs. onions;
- 10 potato tubers;
- 3 pcs. eggs;
- 2 bunches of parsley for dressing and lezon;
- 5 cloves of garlic;
- 2.5 liters of water;
- the rest is all to your liking.

Preparation

First, cut the bacon into cubes, place it in a cauldron and fry it slightly, then add the chopped onions and fry everything together until golden brown. Next, add pieces of brisket and pork ribs, continue the frying process for 10 minutes. Fill everything with water and cook for 10 minutes, while removing the foam all the time.

Then we introduce washed millet and chopped potatoes. Let everything boil and cook. We prepare a dressing of eggs and parsley (you can not spare it): break the eggs in a bowl, add the chopped greens, mix and add carefully to the kulesh.

And now about the secret gas station. Lightly crush the old lard with yellowness with garlic, salt and herbs and add at the very end. We try, cover with a lid and set aside. You can eat after 30-40 minutes.

3. Kulesh of trout heads

Every culinary expert knows that the basis of the first courses is a fragrant and rich broth, with which we will cook, and then the kulesh. I had trout heads, fennel, carrots and other root vegetables that improve the color and taste of the future broth, as well as cloves of young garlic, fresh herbs, heads of young onions, all kinds of spices, from bay leaves, a mixture of peppers and ending with fragrant cloves. You can add ginger root, a small slice of lemongrass, and dry pepperoncino peppers to make the broth taste amazing.

Preparation

So, wash the vegetables and greens, clean and regime in large chunks, lightly crush the cloves of garlic with a knife to heighten the effect, wash the fish heads thoroughly, remove the gills and put them in a wide deep saucepan. Fill with cold water, bring to a boil, remove foam and salt to taste. We omit all the spices, vegetables and root vegetables, cook under the lid for 45 minutes. Put the heads on a plate and remove all the "meat" - so that there are no bones.

Next, for the soup, fry finely chopped onion and garlic in a small amount of oil until transparent and light golden hue. Add small chopped tomatoes, simmer for 1-2 minutes. Pour in the broth (determine for yourself), lower half a glass of washed millet, 1 tbsp. l. dry dill and any herbs, cook under the lid until the millet is ready. then we lower the fish, remove the heat and simmer the kulesh for about 20 minutes. It is important that the amount of broth is sufficient so that the field soup does not turn into porridge due to millet.

Also, amateurs pour the kulesh into a large ceramic pot and put it to languish on almost heated and smoldering birch logs. The result is "haute cuisine" in the form of a kulesh. Pour the kulesh into plates, take a garlic toast in one hand, and a large spoon in the other and enjoy the recipe of bygone days.

4. Kulesh Cossack at the stake

When we are resting at the sea in our small house, we always cook - Cossack kulesh with the addition of bacon and homemade stew. The beauty of the slicing is not so important here, but on the contrary, the larger, the tastier the finished soup will be.

Components:
- 200 g of millet groats;
- 1 can of pork stew;
- 8-10 pcs. potatoes;
- 150-160 g lard;
- 5 heads of onions;
- salt, spices and herbs to your taste.

Pour water into a cauldron, lower a few small heads of onions, then chopped potatoes (if there are small potatoes, then it is better to bring them to a boil). Then add well-washed millet, salt and continue the cooking process. When the potatoes and onions are ready, then take out a few large pieces, mash them in mashed potatoes and add back to the main mixture. At the end of cooking, put the stew, mix, season with chopped old bacon and spices. When serving, sprinkle with herbs.

Hello friends!

Today we will cook field porridge or, as it is also called, "Cossack kulesh" in nature. Kulesh is a very tasty and not complicated dish for outdoor cooking. It is distinguished by its simplicity of ingredients and excellent rich taste.

You can also watch a video recipe for cooking field porridge at the end of the page.

Ingredients that you need to make field porridge:

The amount of ingredients is calculated for the volume of a five liter cauldron.

• 700 grams of meat (we used duck fillets, but you can use any other option)
• 350 grams of lard
• 200 grams of millet groats
• Onions - 2 pcs.
• Carrots - 2 pcs.
• Raw egg - 1pc.
• Dill

Mixed seasonings - you can use whichever combination you like, but adding spices to this dish is not necessary.

So let's get started!

First, fry the bacon. We put it in an already heated cauldron.

While the lard is fried, you need to stir it slightly so that it does not stick and fry evenly.

While the bacon is fried, chop the onion. We cut it into large cubes. You can chop it coarser or finer.

When the bacon is fried and gives enough juice, which will replace the oil, add the chopped onion.

In the meantime, the onions are fried, cut the carrots.

With carrots, the situation is the same as with onions - we cut them into bars (rather large). You can cut it as you like best, or as shown in the picture.

When the onions are slightly fried and acquire a slightly golden hue, add meat and carrots to the cauldron.

Now you need to fry all the ingredients together. Do not forget to stir the contents of the cauldron so that nothing burns and fries evenly.

First, all the contents will be fried, and when the onions, carrots and meat give juice, it will begin to stew.

By the time a lot of juice forms, the meat and vegetables should be slightly fried and already stewed a little.

Now add the spices, and also add a little water, so that the entire contents of the pot boil.

A couple of minutes after boiling, add cereal and water.

You can pour a lot of water. Porridge, as a rule, should be a liquid consistency (but not like a soup).

Now you can close the cauldron lid and wait for it to boil.

After the water has boiled, add salt.

Now there is very little time left until the porridge is ready. Millet is cooked quickly enough, the fire can be kept strong, this will not spoil the porridge.

A few minutes before the cereals are ready, we taste it for salt and, if necessary, add water.

You need to cook porridge until the cereal is completely boiled. That is, when the cereal porridge turns into the same flakes as in the photo. According to the state of the cereal, we determine the time until complete cooking.

When the porridge is almost ready (a couple of minutes before the end of cooking), add the raw chicken egg and mix well. The egg should not float in large flakes.

Let the porridge sweat for another 5 minutes on the fire. And the porridge is ready. Add dill to it, mix, cover and let it brew a little more.

Now our field porridge is ready, you can start using it.

Bon Appetit!!!

You can also watch a video recipe for cooking field porridge.

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The most delicious kulesh or field porridge, as it is also called, is cooked over a fire, in a pot and in nature. But I suggest you cook this delicious tasty porridge at home in the kitchen!

This dish has solid advantages: firstly, it turns out very satisfying thanks to the ingredients that include - lard, butter, meat, etc. Secondly, it prepares quickly. Thirdly, it is delicious and will definitely please everyone who tries it.

To prepare a kulesh, you need the following ingredients:

1. 2-2.5 liters of water
2. 300 g of meat
3. 2/3 st. millet
4. 3 medium potatoes
5. 150 g onions
6. 150 g bacon (unsalted lard without a layer)
7. 3 eggs
8. 100 g butter
9. Parsley and / or dill
10. Salt pepper

Kulesh recipe:

1. Rinse the meat, cut into pieces, put in a saucepan. Pour cold water and cook the broth for about 1 hour, periodically skimming off the foam.

2. Chop the onion into small crumbs

3. Cut the bacon into small cubes

4. Fry bacon with onions

5. Peel the potatoes, cut into 1 * 1 cm cubes and pour into the boiling broth.

6. Rinse millet well several times and rinse with boiling water or very hot water to get rid of the bitterness

7. 5 minutes after placing the potatoes in the broth, add the millet

8. When the millet and potatoes are almost ready - pour the fried onions and bacon, cook for another 5 minutes.

9. Beat eggs and chop greens

10. Finally add butter, beaten eggs and chopped herbs.

There are several ways to prepare kulesa.

If you cook kulesh in nature, it will be more convenient to cook this porridge not in meat broth, but in water, and during the cooking process, simply add meat stew, when the potatoes and millet are almost ready. After that, immediately lay the rest of the ingredients: chopped onions and lard (which you do not need to fry), butter and at the end - beaten eggs.

Onions and lard can not be fried, but put directly into the broth.

Bon Appetit!