Recipe: Soup "Kulesh" - In a slow cooker. Recipe: Soup "Kulesh" - In a slow cooker Kulesh in a slow cooker recipe with lard

Good day to all.
Since our family really loves picnics in nature, my husband has two signature dishes on the grill - shish kebab and kulesh or field porridge. But since it’s the cold season now and you can’t really sit in nature, and cooking outside is not a pleasure, I cook kulesh at home, namely in a slow cooker. Of course, it does not have the specific smell of a fire, but it turns out no less tasty, satisfying and aromatic, and most importantly, it is very easy to prepare and requires a minimum of ingredients.
In my version, kulesh in a slow cooker looks like this:

So, to prepare kulesh in a slow cooker you will need the following ingredients:

The preparation method is very simple and consists of the following steps:
1. Peel the onions.

2. Cut the onion into small cubes.

3. Pour sunflower oil into the multicooker bowl and add chopped onions. This time I prepared the kulesh without lard, but if you want to add lard, you should also cut it into small cubes and fry it together with the onion. But the frying process in this case increases to 30 minutes so that the lard is thoroughly fried.

4. On the multicooker, select the “frying” mode and set the timer for 10 minutes.

5. Fry the onion with the multicooker lid open, stirring occasionally until golden brown. Then place the fried onions in a bowl.

6. Wash the millet under running water using a sieve.

7. After frying the onions, do not wash the multicooker; pour the washed millet into the multicooker bowl.

8. Pour water into the multicooker and add salt to taste. In my case, the kulesh turns out to be a little runny, since I add 4 cups of water to the millet; if you want the kulesh to be thicker, you should add 3 cups of water.

9. Turn on the “Stew” mode on the multicooker and set the timer for 30 minutes. Cook the millet, stirring occasionally with the multicooker lid closed.

10. While the millet is cooking, wash the green onions under running water and cut off everything unnecessary.

11. Finely chop the green onions. You can also add fresh dill or parsley, but I didn't have any in the refrigerator.

12. When there are 10 minutes left on the multicooker timer, add fried onions and stewed meat to the millet, pepper to taste. You can use any stew, but since my husband is a pork lover, I use pork stew.

13. Mix well.

14. Simmer until the end of the program, stirring occasionally.

When the program ends, I close the lid and let the porridge brew a little more, but you don’t have to do this. That's it, the kulesh is ready at home, you can serve it on the table and treat your loved ones. When serving, do not forget to sprinkle each serving with chopped green onions.

Bon appetit!
I hope my recipe will be useful to someone and you will also treat your loved ones with homemade field porridge. In our family, this turned out to be an excellent alternative to kulesh over a fire during the cold season. My husband very often asks me to cook this dish; for some reason he himself refuses to cook in a slow cooker.

I wish you all culinary inspiration and success in cooking!
The cooking time is indicated without taking into account the time for infusing the porridge in the slow cooker.
Thanks for viewing the recipe. Bye bye.

Cooking time: PT00H45M 45 min.

Kulesh is a dish of Ukrainian cuisine, which is usually cooked over a fire in a cauldron.

But today, I want to invite you to cook this dish not in a cauldron, but in a slow cooker. Lenten kulesh combines the first and second courses. I would even say that this is a thick soup. The dish turns out to be very interesting, tasty, satisfying, aromatic and original. I hope that with its help you will diversify your regular menu.

Ingredients:

Potatoes – 3 pieces;
Onion – 1 piece;
Carrots – 1 piece;
Buckwheat – ¾ multi-cup;
Garlic – 1 clove;
Water – 1 liter;
Salt, spices - to taste;
Vegetable oil - for frying.

Multicooker: Polaris, Redmond, Panasonic and others

Recipe preparation process

We prepare all the necessary ingredients for preparing Lenten kulesh. To do this we need to take potatoes, onions, carrots, buckwheat, garlic, water, salt, spices and vegetable oil.

Pour buckwheat into a saucepan and pour 300 ml of water into it. On the multicooker, set the “Buckwheat” mode. Cook the buckwheat until half cooked. It shouldn't be overcooked.

Grate the carrots on a coarse grater and chop the onion or cut it into half rings.

Fry the onions and carrots in vegetable oil in a multicooker on the “Baking” mode for about 10 minutes.

Then pour water into the pan.

Cut the potatoes into cubes and put them in a saucepan. Set the “Steam” mode. We set the time to 10 minutes. Boil potatoes until signal.

millet – 0.5 cups
potatoes - 4 medium tubers
onions – 2 pcs.
chicken eggs – 3 pcs.
lard – 100g.
water or meat broth – 2.5 l
Bay leaf
peppercorns
salt to taste
greens (dill, parsley)

Kulesh is a thick soup with millet and other ingredients, which the Zaporozhye Cossacks brought to us from long campaigns. Kulesh comes from the Hungarian millet porridge, and its name comes from the Hungarian word “keles”, which translated into Russian means millet. Another, perhaps more familiar to some, name for kulesh is field porridge. The peculiarity of this dish is that it was originally prepared under difficult conditions of military campaigns, which means it should be simple and nutritious. That's right, and it's also very tasty. If you've tried kulesh cooked over a fire, with a subtle hint of smoke in the smell, then you understand what I'm talking about. I will say more, I don’t know people who wouldn’t like kulesh. My daughter loves it very much and would probably eat it every day.

Of course, not everyone can easily go out into the yard and light a fire, but I assure you that you can cook good field porridge at home. And preparing kulesh in a slow cooker, if you have one, is not at all difficult.

Personally, of all the options I tried, I liked my mother’s recipe for kulesh the most, which I slightly modified for the convenience of cooking in a slow cooker. Minimum time spent and maximum pleasure guaranteed!

So, we cook the millet soup in a slow cooker (I have the PHILIPS HD3077/40 model). I’ll say right away that you can cook it in meat broth, or you can use canned meat, they help me out a lot when you don’t have time to cook the broth, it’s up to you to decide.

Cooking method

So, let's prepare all the ingredients and start cooking field porridge in a slow cooker.
First, let's peel the vegetables. Cut the potatoes into strips, pour the millet with water to swell, after rinsing it well.
Place them in a multicooker saucepan, fill them with hot broth (or water) and add salt. We can send it off to cook.
Having mastered the controls of the multicooker, I came to the conclusion that it is better to cook soups and borscht in the “stew” mode, since in this case there is no violent boiling, but on the contrary, the dish simmers, which makes the broths rich and transparent. In an hour, millet soup in a slow cooker in this mode will be ready.
While the millet and potatoes are boiling, let's prepare the rest of the ingredients: cut the lard and onion into small cubes.
After this, use a knife to chop them into pulp (if you have a mortar, you can pound them in it).
Mix the beaten eggs with finely chopped herbs.
10 minutes before the end of the program, open the lid of the multicooker and season the soup with crushed lard and onions.
Pour in the egg mixture, add spices and salt if necessary.
Bring the kulesh to a boil.
Now our aromatic and rich millet soup-kulesh in a slow cooker is completely ready! We can serve it to the table.

The thickness of the soup can be adjusted - if you don’t like it too thick, you will need more water than in my recipe. If you decide to cook kulesh in a slow cooker with canned meat, then remember this when you salt the dish.

Bon appetit!

The kulesh recipe is a national treasure of the cuisines of Eastern European peoples. For the first time, the Zaporozhye Cossacks began to prepare it. But it should be noted that kulesh is also prepared in Russia, Belarus, Hungary, Romania and other countries of Eastern Europe.

To this day there is debate about what kulesh is? Some call it porridge, while others think it's soup. In any case, it is worth noting that such food is prepared on the basis of millet with the addition of herbs, spices and lard. Without lard it is impossible to prepare proper kulesh.

In the original it should be cooked over a fire. You can also prepare this delicacy at home. There are recipes for preparing a dish in a slow cooker - this is the kind of kitchen appliance that helps you make any porridge, as if from the oven. If you don’t know what to please your family, we recommend preparing such an interesting dish, imbued with the spirit of history, as Cossack kulesh. It is very satisfying and aromatic.

Kulesh is prepared from millet and other ingredients, which include potatoes, lard, spices and herbs. It is interesting to know that the ancestor of such food is considered to be Hungarian millet soup. The name of the delicacy comes precisely from the Hungarian word “kölesh”, which translated into Russian means millet. The Cossacks of the Zaporozhye Sich were the first to prepare traditional kulesh. The dish was made over a fire. Instead of pork fat, marmot fat was added to Cossack millet soup.

Plavnevy kulesh- This is a different type of dish. It was common among the Don Cossacks. Warriors prepared soup on campaigns from food supplies that were available. Of course, this soup was also prepared over a fire. The Don Cossacks hid in canoes during voyages along the Great Meadow, in which they fought the Turks and Tatars. During this time, food was prepared from the limited quantities of ingredients that warriors had while sailing. The basis of the dish was millet cereal. Often the root parts of aquatic plants were added to it.

If the soup is made from marmot fat, it is also called baibachy kulesh. The fact is that boibak is a type of animal of the marmot genus, whose fat was most often used for culinary purposes.

It is important to note that for such a soup you can use a variety of varieties of cereals, but it is better to choose varieties that will not boil over. The kernel and rushnitsa are ideal.

To prepare Cossack soup, it is not necessary to be able to make it over a fire in a pot. This process can be done in a slow cooker. The fact is that this device allows the porridge to simmer and gives the dish an unforgettable taste and aroma. It is very important to choose delicious fresh lard, which is prepared according to all the rules of home cooking. Even at home you can make a healthy, satisfying and tasty kulesh. At the same time, the dish is quite economical, because the main ingredients are not expensive. Porridge can be cooked not only in a slow cooker, but also in a regular saucepan.

Classic kulesh recipe

Before preparing kulesh, it is important to understand what its consistency should be. The dish resembles a very thick soup or thin porridge. The recipe below calls for 2 liters of water. Ukrainian millet porridge is prepared from the following ingredients:

100 grams of millet;
5 potatoes;
150 grams of lard;
1 onion;
1 carrot;
parsley root;
celery root;
fresh dill;
fresh parsley;
Bay leaf;
salt.

To prepare kulesh, the recipe for which is not complicated, you need to boil water in a large saucepan and then salt it. After this, you need to rinse the millet with cold water several times until the water becomes clear. Remember to do this even when preparing a dish in a slow cooker. After this, you need to prepare the vegetables. Carrots and potatoes should be washed, peeled, and cut into cubes.

Place carrots, celery root and parsley root in boiling salted water.

It is important to understand that a large amount of celery can make the dish bitter. Therefore, do not overdo it with this ingredient.

After this, you need to put the potatoes in the pan and cook them until half cooked, then put the millet and bay leaf in the dish. After this, we recommend tasting the water and determining its salinity. At this point, you can add salt to the soup.

While the millet and vegetables are cooking, you can make a dressing with lard. To do this, chop the onion and fry it in a small amount of butter until transparent. After this, you need to add lard to the pan. The dressing will be ready when the lard turns golden brown. It is worth preparing dill and parsley in advance - fresh herbs must be washed, dried and chopped.

At the final stage of cooking, you need to add lard dressing and fresh herbs to the porridge. Then the dish should simmer for 5 minutes on the lowest heat under a closed lid. After this, the kulesh is ready to eat. As you can see, preparing such an ethnic dish at home is not as difficult as it seems at first glance.

Cooking kulesh in a slow cooker

At home it is very convenient to prepare many dishes in a slow cooker. The recipe we recommend is dietary and will definitely not harm your health or figure. The modern version involves preparing soup with millet porridge and chicken. This food is perfect for baby food.

So, in order to make this kulesh soup in a slow cooker, you need to take the following ingredients:

600 milliliters of water;
1 cup millet;
1 chicken fillet;
2 potatoes;
50 grams of butter;
2 carrots;
1 onion;
salt and spices (allspice, bay leaf).

First you need to cut the carrots into slices and chop the onion. After this, you should turn on the “Baking” or “Frying” mode. Vegetables should be fried, then add diced chicken to them. After the fillet is browned, you need to add millet and water to the dish.

After this, we recommend using the “Baking” mode on the multicooker. When the soup is half ready, add salt, bay leaf and finely chopped potato cubes. When the porridge, potatoes and other vegetables are ready, the dish should acquire a thick consistency. For baby food, you can serve it as you took it out of the slow cooker. You can serve cracklings with the kulesh.

Kulesh is a delicious dish of Slavic cuisine. It can be easily prepared at home in a slow cooker or saucepan. The Cossacks of the Zaporozhye Sich were the first to prepare the dish. Today, the obligatory ingredients of such a soup are lard and millet.

Kulesh is a dish that resembles both a stew and a thick soup, and its base is millet. At one time, by the way, hearty kulesh was incredibly popular among the Cossacks from Zaporozhye, and they cooked it not in an oven, but in a pot over an open fire.

Unfortunately, now not everyone has the opportunity to cook a hearty kulesh over an open fire, and on the stove the result is not always a tasty dish. At the same time, the best option is to prepare a very satisfying and quite aromatic kulesh with lard in a slow cooker.

By the way, to prepare such a dish you should not use too many spices, as they will “kill” the natural taste of the ingredients, and you can add medium-ground rock salt and black pepper to the kulesh, and the spices used for lard will also enrich such a stew.

Ingredients

So, to prepare a hearty kulesha with lard in a slow cooker you will need components such as:

fresh aromatic herbs (one medium-sized bunch);
medium-sized potato tubers (five pieces);
medium-ground rock salt (at your discretion);
millet cereal (one incomplete glass);
freshly crushed black pepper (at your discretion);
larger juicy carrots (one piece);
salted lard with spices (110 g);
medium-sized onion (two heads).

Cooking method

First, millet cereals should be washed very thoroughly in several waters; as soon as the millet becomes completely clean, you can pour it into a large saucepan and pour boiling water into it, then drain the water, and this is necessary to remove bitterness from the product.
The carrots, previously peeled, need to be cut into medium cubes, you need to do the same with the potatoes, as for the onions, you just need to chop them.
Place the millet in the bowl of a multi-cooker, pour in a certain amount of water, cook this cereal for ten minutes in the “Soup” mode, and after a certain period of time you need to add the carrots there too, and cook everything until it is completely cooked millet. Send the chopped potatoes after the carrots, season everything with medium-ground salt and mix well, so add some more boiling water.
Next, while all the components are being cooked, you need to chop the lard, salted with spices, as finely as possible, then transfer it in chopped form into a hot frying pan, then cook until the fat is completely rendered, and you need to make sure that the lard remained very soft all the time.
After this, you need to add the onion to the frying pan with the lard, and cook this vegetable until it has a light golden, pleasant hue. As soon as the onion is fried in lard, you will need to put it in the bowl where the kulesh is being prepared, then cook everything for two minutes, sprinkle the dish with millet with chopped herbs and serve immediately.