Let’s cook chicken soup with millet? Or, as it is called in Ukraine – Kulesh.
But it’s not just millet soup. This is a whole dish with the addition of many ingredients. It is believed that the cossacks who lived in the territory of Zaporozhye began to cook kulesh. Another name for this dish is field porridge.
Usually this soup is cooked by people who went camping. For this, the simplest products are used – chicken, millet, lard, vegetables. The soup is hearty, tasty and quite light. But even at home you can cook such a kulesh that your loved ones will simply gasp with delight. And now we will teach you how to do it right.
Kulesh cooked on a fire is considered ideal. It is better to use dishes for cooking with thick walls and a bottom. A cast-iron cauldron or a deep frying pan is perfect.
If you add lard to the soup, you first need to lightly fry it in a pan.
It is customary to cook traditional kulesh without potatoes, otherwise you get the usual potato soup with millet.
If there is no millet, then it can be replaced with buckwheat, the cooking algorithm does not change, and the dish will turn out to be no less tasty and satisfying.
Lard is better to take with layers of meat, then the dish will be even tastier. Any meat can be used, including fatty pork.
Salt and season the kulesh with spices last, when the vegetables are already cooked.
Is it necessary to add sweet pepper to millet soup? Will it ruin the taste? I’ve never cooked like this. My mother always put chicken livers and gizzards in her soup. I’m used to and for me this is the most delicious combination. There is also this advice: rinse the millet 3 times with hot water. Then it will not be bitter in millet soup.