Partisan kulesh
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Kulesh is a dish of the Zaporozhye Cossacks. They cooked kulesh in the Zaporozhye Sich, as well as during campaigns. But in those days there were no potatoes. During World War II, my grandfather was a partisan in the Belarusian forests. The main everyday food was kulesh, often lean, but when with lard, it was a holiday. And, of course, with potatoes.
Many years have passed, but our family has preserved a tradition: on May 9, Victory Day, we cooked and cook kulesh for lunch according to my grandfather’s recipe. Sometimes with mushrooms, sometimes with fish. Today I will tell you how my grandfather cooked kulesh. The only thing I changed was adding bay leaves and allspice. It’s delicious, very tasty, I recommend making it!
Ингредиенты
Millet - 140 g
Carrots - 1 pc.
Onion - 1-2 pcs.
Parsley root - 1 pc.
Potatoes - 2 pcs.
Hot pepper - to taste
Parsley greens - 6 sprigs
Dill - 6 sprigs
Garlic - 3 cloves
Lard - 50 g
Bay leaf - 1 pc.
Allspice - 8-10 pcs.
Рецепт
1. To prepare partisan kulesh, prepare the ingredients according to the list.
2. Wash the millet in advance with water at room temperature, and then pour boiling water over it for half an hour to remove the bitterness.
3. Peel the potatoes, wash them and chop them coarsely. Send it to boil in cold water. Add millet to potatoes and cook together.
4. Cut the carrots into rings or half rings and place them in a kulesh.
5. Cut the parsley crosswise and place it in the kulesh.
6. Finely chop the onion. We send it to cook in kulesh.
7. Cut the pepper into rings. Finely chop the garlic or pass it through a press. Cut the lard into very small cubes.
8. Lard can be fresh, smoked or salted. Fry it over low heat.
9. Finely chop the greens.
10. When the food in the kulesh becomes soft, add fried lard, herbs, garlic, allspice, hot pepper, bay leaf. Salt. Let it boil, reduce the heat and simmer on the lowest heat for another 20 minutes.
11. Partisan kulesh is ready! It turned out tasty and rich!
12. Bon appetit!