Field porridge (Kulesh). How to cook millet kulesh at home and at the stake? Kulesh from millet recipe at the stake

Kulesh is a millet thick soup made with lard and other ingredients. Such a dish will be a wonderful and satisfying lunch with family or guests. Today we will tell you how to cook kulesh on a fire.

Recipe for kulesh at the stake

Ingredients:

• millet - 205 g;
• carrots - 55 g;
• onion - 2 pcs.;
• potatoes - 4 pcs.;
• - 105 g;
• fresh pork fat - 105 g;
• spices;
• fresh greens.

Cooking

To prepare kulesh, we kindle a fire in advance. Cut pork fat into bars and put in a bowl. We clean the onion, chop it, and grate the carrots. Fry vegetables in melted fat, and then pour water and leave to boil. After that, we throw in the potatoes, cut into strips, and cook the soup for 5-7 minutes. Next, pour the washed cereal and as soon as the millet is cooked, put a piece of butter. Season the soup with spices, decorate with chopped herbs and pour the kulesh on plates.

Recipe for cooking chicken kulesh on a fire

Ingredients:

• millet - 405 g;
• water - 2 l;
• chicken breast- 615 g;
• lard with a layer - 305 g;
• onion - 2 pcs.;
• carrots - 55 g;
• mustard "French" - 1 tbsp. a spoon;
• sauce "5 vegetables" - 3 tbsp. spoons;
• spices.

Cooking

We wash the chicken breast, remove the film and cut into small pieces. Put the meat in a bowl, add the sauce, spices and mustard. Mix thoroughly and marinate the fillet for 35 minutes.

Meanwhile, rinse the millet with cold water. Cut the peeled vegetables into small pieces, and chop the fat into slices. On the open fire set the cauldron, lay out the fat and fry it until golden brown. Then we lay out the pickled breast and, stirring, sauté it for several minutes. Then we throw onions with carrots, mix and cook until the vegetables are soft. Next, pour dry millet into the cauldron, pour in filtered water, cover with a lid and cook the soup over low heat until tender. A few minutes before the end of cooking, add salt to the dish to taste, remove the kulesh in a cauldron from the fire and serve it to the table.

Recipe for kulesh at the stake with stew

Ingredients:

• - 425 g;
• millet - 195 g;
• potatoes - 8-10 pieces;
• onion - 2 pcs.;
• lard - 155 g;
• egg - 7 pcs.;
• butter - 205 g;
• fresh herbs - 1 bunch;
• spices.

Cooking

Before cooking millet kulesh, we kindle a fire and prepare all the ingredients. Wash the potatoes, peel and cut into even cubes. We process the onions and chop them into rings, and chop the fat into plates. Now we take a cauldron, put prepared vegetables, lard in it and lightly brown. Next, fill the contents with water, add salt to taste and cook until soft. Then pour the millet, put a piece butter and mix. After 5 minutes, add the stew to the soup and cover the cauldron with a lid. Sprinkle the dish with chopped herbs and taste.

Kulesh is an easy-to-prepare dish that consists of simple and tasty ingredients.

Cossacks began to cook it during campaigns on a fire in a cast-iron cauldron. Gradually, the dish began to be cooked in ovens at home, adding more ingredients.

The main component of kulesh is fried millet, which the Cossacks carried with them in a bag. They used wild garlic and salt for seasoning.

Today, kulesh is cooked with stew or fish. There is also lean recipe with mushrooms.

Kulesh with lard

This is a fragrant kulesh with Cossack-style bacon. To make the dish more satisfying and fragrant, pork lard with streaks of meat is added to it.

The cooking time is 45 minutes.

Ingredients:

• fresh parsley;
• lard - 150 gr;
• 6 potatoes;
• millet - 100 gr;
• onions - 2 pcs;
• two liters of water;
• salt.

Cooking:

1. Prepare the millet: sort the grits and rinse in cold water, then in hot. Rinse until the water runs clear. Throw the millet on a sieve.
2. When the water boils, add the cereal, when it boils again, cook for 10 minutes.
3. Peel the potatoes, cut into medium-sized cubes, put in the soup, cook until tender for 15 minutes.
4. Finely chop the lard and onion, melt the lard a little over low heat, add the onion, fry for 10 minutes.
5. Add the frying to the pan, cook the kulesh for 7 minutes, add salt and chopped fresh herbs.

Depending on the amount of water, you can get a thick stew or porridge.

Kulesh with pork stew

You can make kulesh with lard more satisfying using pork stew. To feel the full aroma and taste of kulesh, you can cook it on a fire. The ingredient is designed for a cauldron with a volume of 8-10 liters.

Cooking takes 1 hour.

Prepare the ingredients in advance if you are planning a hike or outdoor recreation. Salo take fresh. For a smoky flavor, put out a burning firebrand in the pot before removing it from the fire.

Required Ingredients:

• 4 large onions;
• 7 eggs;
• 2 carrots;
• lard - 400 g;
• 2 stack millet;
• 1200 potatoes;
• 2 cans of stew;
• greens.

Cooking:

1. Chop the carrots and onions, coarsely chop the lard.
2. Rinse the cereal, cut the potatoes, chop the greens.
3. Prepare the dressing: fry the lard over low heat.
4. Add the onions and carrots, cook over low heat until the vegetables are golden brown. Transfer the finished dressing to a bowl, pour water into the pot.
5. Put the millet with potatoes in boiling water, cook until tender.
6. Put the finished frying into the cauldron, stir until it comes to a boil. Boil 4 minutes.
7. Lay out the stew, it is better to remove the fat from above.
8. Mix well and let it simmer for a couple of minutes.
9. Pour the beaten eggs into the pot, stirring the kulesh.
10. Stir to set the eggs, add greens. When it boils again, remove from the fire.
11. Leave the finished dish for 10 minutes.

Kulesh on the fire turns out to be delicious - such a dish can be cooked on hikes or at home, served for lunch or dinner.

Lenten kulesh with mushrooms

During the fasting period, you can cook delicious dishes, one of which is kulesh with mushrooms. In the recipe, fresh champignons are added to the kulesh.

The dish takes 50 minutes to prepare.

Ingredients:

• five potatoes;
• salt pepper;
• lavrushka - 2 leaves;
• greens;
• 200 g mushrooms;
• one and a half liters of water;
• 2 onions medium;
• carrot;
• 6 art. tablespoons of wheat

Cooking:

1. Put the water on the fire, cut the carrots into strips, finely chop the onions.
2. Peel mushrooms and potatoes, cut into medium pieces.
3. Fry a little onion in oil, add carrots. Fry for a few minutes.
4. Add the mushrooms to the vegetables, stir and simmer until the liquid from the mushrooms has evaporated and the mushrooms are fried.
5. When the mushrooms are ready, add the potatoes. Reduce fire to minimum.
6. Simmer, stirring, potatoes for 5 minutes. Pour boiling water over vegetables, bring to a boil and season with salt.
7. Add millet; cook, stirring, until boiling, about 10 minutes.
8. Add black pepper and parsley, chopped greens.
9. Cover the finished kulesh tightly with a lid and leave to simmer for 25 minutes.

Kulesh can be seasoned with fresh aromatic garlic before serving.

Fish kulesh

Rich kulesh from millet with crucian carp - great dish to a dining table that will appeal to both children and adults.

Cooking time - 1 hour.

Ingredients:

• 4 carp;
• 4 potatoes;
• bulb;
• 4 tbsp. spoons of millet;
• carrot;
• greens.

Cooking steps:

1. Clean and gut the fish. Cut the peeled potatoes into cubes and set to boil.
2. Cut the onion into small cubes, cut the carrot into circles.
3. Fry carrots with onions in oil.
4. When the potatoes boil, add the washed millet, cook for 10 minutes.
5. Cut the fish into pieces and put in the soup, add the roast and spices. Simmer for 20 minutes until the fish is done.
6. Crumble the greens into the finished kulesh.

Bomb recipe! Step-by-step cooking of the famous camping soup of all times and peoples: Cossack kulesh stewed at the stake!

Rarely do our trips without preparing a traditional dish - Cossack kulesh with bacon and stew. Of course, depending on the availability of products, the recipe may vary, but as a rule. we always cook it the same way. The main thing in the Cossack kulesh is not to spare onions, boil millet and add tasty and high-quality pork stew.

hotter hearty meal everyone eats with pleasure, including children. If you do not like too fatty soups, just reduce the amount of fat. The list of ingredients indicates the approximate weight of the products. it all depends on how thick you want to cook this famous dish. Cook thicker - you will be very delicious porridge, and thinner - awesome smoky soup! Choose as you need.

Ingredients (per cauldron 8-10 liters):

• 3-4 large onions
• 2 large carrots
• 300-400 g fat
• 2 cups millet
• 1-1.2 kg potatoes
• 2 cans of pork stew
• 5-7 chicken eggs
• 2 large bunches of greens
• salt to taste

Cooking Cossack kulesh in field conditions

For convenience, it is better to prepare everything first necessary ingredients, since I personally don’t really like to cut everything in a hurry when something is already starting to burn.

Peel the onion, chop finely. Chop carrots.

Cut the salo into fairly large pieces. it is best to choose fresh, but salty will do too.

Rinse the millet and drain the water.

Cut potatoes into large cubes.

Finely chop the greens.

Now we proceed directly to the preparation of our Cossack kulesh

Since this time we were at the camp site and had access to at least some rudiments of civilization, it was decided to make refueling for the kulesh on an electric stove in order to save time, since everyone was too hungry. But first, we made a fire and hung a cauldron of water to boil.

If you do not have the opportunity to prepare the dressing separately, then you need to do this directly in the pot, and add water after it is ready. We also sometimes cook in a frying pan, setting it on a couple of bricks on a not too high heat.

The process looks like this. Put the lard on a preheated pan (or in a pot).

Fry it well, not on too high a fire, so that the fat is rendered, and the fat does not burn.

Put the prepared onion into the pan, fry a little until it acquires a pleasant golden color.

Add carrots. It can be grated if there is a grater, or chopped into thin strips, cubes, circles. Simmer until done over low heat. If roasting over a campfire, move the pot to where the heat is least.

Everything, the gas station is ready, set aside.

If you fried directly in a pot, pour water into it about half way and boil it. Then put millet and potatoes in boiling water.

Cook until tender, stirring. Cover the pot with a lid to keep insects out.

When the millet and potatoes are ready, put the vegetable frying in lard into a pot with kulish. Smells incredibly appetizing and delicious!

Bring the kulesh on the fire to a boil and boil minutes 3-4.

Then put two cans of stew in the soup (it is better to remove the fat from the stew).

Stir, let it simmer for about 1-2 minutes.

Crack the raw eggs into a bowl and beat lightly with a fork to break up their texture. Stirring your Cossack kulesh, pour in the eggs.

Stir a few more times to completely set the eggs.

Pour chopped greens into a cauldron, boil and remove from heat! Let the kulesh stand 5-10 minutes, insist, and can be poured.

Oh yes! For the full picture and complete taste field soup before removing the kulesh from the tripod, extinguish the burning firebrand in it. Smoky flavor guaranteed! But this procedure is not required at all.

Everyone, bon appetit! We eat Cossack kulesh with black bread, lard, garlic and green onions.

Once again, bon appetit!

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 difficult dish for cooking outdoors. It is distinguished by the simplicity of the ingredients and excellent rich taste.

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

Ingredients you will need to make field porridge:

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

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

Mix of seasonings - you can use the combination that you like, but the addition of spices in this dish is not necessary.

So let's get started!

Let's fry the fat first. 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 is fried evenly.

While the fat is frying, chop the onion. We cut it into large cubes. You can cut it larger or smaller.

When the lard is fried and gives enough juice, which will replace the butter for us, add the chopped onion.

And while the onion is fried, chop the carrots.

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

When the onion is a little fried and acquires 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 evenly fried.

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 is formed, the meat and vegetables should be slightly fried and already stewed a little.

Now we add 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 lid of the cauldron and wait for the boil.

After the water boils, add salt.

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

A few minutes before the cereal is ready, we taste for salt and, if necessary, add water.

You need to cook porridge until the cereal is completely boiled. That is, when porridge from cereals 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 readiness), add raw 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 with a lid and let it brew a little more time.

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

Enjoy your meal!!!

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

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