Kulesh in a Panasonic multicooker

Category: Culinary recipes
Kulesh in a Panasonic multicooker

Ingredients

Pork belly 600 g
Millet 1 tbsp.
Pearl barley 1 tbsp.
Very large onion 1 PC.
Medium carrot 2 pcs.
Paprika 3 tsp
Salt
Spice
Garlic 6 teeth
Water, depending on the desired density 5-6 st.

Cooking method

  • 1 tbsp. = 300 ml
  • Rinse millet and pearl barley until clear water. Put in a bowl, pour boiling water over and cover. Let stand for at least 15 minutes. Drain the water and rinse again with cold water.
  • Cut the brisket into not very small pieces, chop the onion, cut the carrots into rings. Fry all together in the BAKING mode with an open valve for quick evaporation of excess liquid.
  • Add prepared cereals to the meat, salt, add spices and garlic cloves. I add slices in the peel to keep them in shape. The peeled wedges dissolve during cooking.
  • Pour in water and turn on the PLOV mode.
  • I made a thick kulesh, more like porridge, so I added 5 cups of water. If you want to make a kulesh more like soup, then reduce the amount of cereal by 1/4 and increase the amount of water by 1 cup. Remember that after the end of cooking, after standing, the cereal will still absorb water.
  • Kulesh in a Panasonic multicooker

Note

Kulesh - soup or porridge, usually millet, with the addition of other ingredients.
According to Dahl's dictionary, "KULESH, kulish, kulesh m. Southern gruel, smear; salamatka, various kinds of brew; liquid scum, broth with corned beef ryaz. From pea oatmeal with lard, etc."
VV Pokhlebkin's culinary dictionary defines kulesh as "1. Rare flour porridge with bacon. Belarusian national dish. 2. Millet gruel with cracklings and onions. Ukrainian and southern Russian dish."
Kulesh - a dish spread from the Cossacks of Zaporozhye. The ancestral home of the well-known kulesh is the Hungarian millet porridge (in Hungarian, millet is called "Koeles"). The obligatory components of the classic kulesh are millet groats and bacon. The rest is what you can find. [/ I]

Kulesh is a versatile and hearty dish, it is both a soup and a second at the same time, allowing you to cook it "from what it was". As on the weekend I had a trip to the dacha to close the season. Summer residents will understand me what this fuss is about. There is not enough time, and you also have to cook. So I cooked up the kulesh and took it with me in a large pot. We had lunch and dinner with them.

For lunch, when warming up, I added boiling water so that there was a more soup option, for dinner I simply warmed it in a pan with butter.

It turned out very tasty, satisfying and not at all troublesome. Everyone ate with great pleasure. Surprisingly, no one got tired of 2 lunches + 1 dinner with the same dish.

Bonyasha
Today I made such a kulesh for lunch.
They love my porridge, but I hate them since childhood and do not eat any.
And since I don’t eat, I don’t cook, and I don’t know how.
But oddly enough, it turned out so yummy that I myself hacked the plate with pleasure.
Awesome cooler. I like it
Lika
To your health !!
LaraN
Lika, oh-oh-very tasty! Accept the report:

Kulesh in a Panasonic multicooker
Lika
LaraN, to your health! Beauty and more!
ksunya
Thank you very much. I cooked kulesh for the first time. I liked it very much. And the idea of ​​the soup the next day is great.
guka
Thanks for the recipe. It turned out very tasty

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