Kulesh from millet with forest mushrooms. Hearty kulesh in a slow cooker Kulesh in a redmond slow cooker

Kulesh is a soup or thick stew, the main ingredient of which is millet. This dish was popular with the Zaporizhzhya Cossacks, and they cooked it on a fire. And now the most delicious and fragrant kulesh can be cooked on open fire, but it is available, unfortunately, not to everyone. Nevertheless, you should not give up the idea of ​​\u200b\u200bpreparing such a dish, because it is quite possible to make kulesh in a slow cooker. There are few spices in this dish. These are pepper, salt and those spices that were used in salting lard.

Kulesh in a slow cooker - recipes:

Ingredients:

• medium potatoes - 5 pcs.;
• millet - 3/4 st.;
• onion - 2 medium heads;
• salted fat - 100 g;
• carrots - 1 pc.;
• black pepper;
• salt;
• greens.

How to cook kulesh in a slow cooker with lard:

Rinse the millet thoroughly in several waters until the grits are completely clean. Pour boiling water over millet and leave for a few minutes. Drain the water. With this action, you will remove possible bitterness from the cereal.

Cut the carrot into medium cubes. Cut the potatoes the same way. Finely chop the onion.

Put the millet into the bowl of the multicooker, pour a liter of water. Set the Soup program, cook for 10 minutes, depending on the power of your unit.

Put in carrots. Cook until millet is cooked.

Add potatoes, salt, stir. If needed, add a little more water.

While the kulesh is cooking, finely chop the bacon, put in a heated pan. Stirring, fry until the fat is rendered. The fat should remain soft.

Add an onion. Fry it until golden brown.

Put the onion into the bowl with the kulesh. Boil for 1-2 minutes.

Kulesh is ready!

Arrange it in plates, sprinkle with herbs. Enjoy your meal!

Kulesh in a slow cooker with meat:

A real Cossack kulesh is made from only lard, which is melted to ruddy cracklings. Millet and greens are added to it - that's the whole simple stew. In field conditions, where the idea of ​​kulesh arose, there were no other products. But we can improve this wonderful dish and add meat, potatoes, eggs to it. By the way, any meat is suitable for kulesh - beef, pork, chicken, even with kulesh it will come out excellent! Often for cooking kulesh in a slow cooker they take pork ribs. Salo can be used salted or fresh, it’s good if there is a meat layer in it - then the cracklings are especially tasty. But keep in mind, if you add bacon to kulesh, then choose the leanest meats, for example, chicken breast. Otherwise, the dish will turn out too fatty. And don't forget about the eggs - the more eggs in the kulesh, the better.

Ingredients:

• chicken breast - 400 gr.
• lard - 100 gr.
• millet - 1 cup
• potatoes - 3 pcs.
• onion - 1 pc.
• carrots - 1 pc.
• water - 3 cups
• eggs - 2-3 pcs.
• salt, ground pepper - to taste.
• bay leaf - 1 pc.
• greens - to taste.

How to cook kulesh in a slow cooker with meat:

Cut the salo into small pieces and put it in a multicooker bowl. We turn on the program "Frying" or "Baking" and melt the fat to the state of golden cracklings. This process will take at least 10 minutes, depending on the power of your unit. After that, add the chopped onion and grated carrots, mix.

The meat must be cut into small cubes. Add meat to the bowl. While stirring, continue to fry for another 5 minutes. During this time, the fat will finally turn into crispy cracklings, and the meat and vegetables will brown. After that, turn off the previously launched program.

We thoroughly wash the millet in three waters. This is very important point cooking kulesh, because unwashed millet will make the dish tasteless and even give it bitterness. Washed millet should be placed in a multicooker bowl.

Peel the potatoes, cut into cubes and send to the bowl.

Pour boiling water into the bowl, add salt, ground pepper, Bay leaf. By the way, the density of the finished kulesh can and should be adjusted to your liking. If you want the dish to come out thick, more like porridge, 3 cups of boiling water is enough for you. But if you prefer a more liquid kulesh, feel free to pour 5 cups of liquid into the bowl. You can add minced garlic if you like.

We start the program "Soup" or "Stew" for 45 - 50 minutes. 10 minutes before the end of cooking, take chicken eggs and break them into a separate bowl, shake with a fork. Pour the eggs into the bowl and mix. After the multicooker signal, you can open the lid. You will see that the kulesh has become thick and rich, and also very fragrant. We lay it out on plates and sprinkle with herbs - chopped parsley, dill, green onions.

Enjoy your meal!!!

Multicooker Polaris PMC 0520AD. Power 950 W.

Sincerely, Alina Stanislavovna.

Have you tried cooking kulesh (millet soup) with wild mushrooms in a slow cooker? Until today, I haven't. I didn't even know such an option existed. Today this soup is a pleasant discovery for me. How did it all start?

My daughter and I went for a walk in the woods. They did not return empty-handed - a few boletus, a few boletus, a few white and a bunch of chanterelles. The collected mushrooms were cleaned, washed, soaked in cold water(to remove the fine dirt that might have been missed) and began to think and think about what to do next with the gifts of the forest. "Fry potatoes!" - suggested son-in-law. "No no!" - unanimously objected to the daughter and our grandmother. I agreed with them, because we just finished eating potatoes with mushrooms yesterday. "Maybe some soup?" my husband asked timidly. “Yes, exactly, we need soup. We don’t have the first for lunch, ”I supported my husband. And then our grandmother, a big fan of the Antenna TV magazine, recalls that in one of the last issues she saw a recipe - kulesh with wild mushrooms.

They rushed to leaf through the pages of the latest magazines with the program, found a kulesh. The soup was a novelty for everyone, hence the desire to try it. In general, since the family is in favor, I set to work. Recipe in a stove magazine. But how can I cook without my favorite slow cookers? No no and one more time no. Therefore, I adapted the kulesh recipe for one of my multicookers. It turned out to be quite easy. As a result, today we have a very tasty and satisfying first course with an indescribable aroma. forest mushrooms. And since I cooked a thick kulesh (in our family, all lovers of thick soups) didn’t need anything for the second. The verdict of my family - kulesh with wild mushrooms, cooked in a slow cooker, will henceforth be a frequent dish on our table.

Ingredients

1. Forest mushrooms (fresh or frozen) - 250-300 gr.
2. green onion- 1 large bunch
3. Millet - 4-6 tablespoons
4. Vegetable oil - 2 tablespoons
5. Bay leaf - 2 pcs.
6. Salt - to taste
7. Black ground pepper - to taste
8. Water - 1.5 l
9. Fresh dill (optional) - for serving

1. After fresh mushrooms will be cleaned and thoroughly washed, they must be cut. At the same time, there is no strictness: cut arbitrarily and as you are used to. Green onions should be washed and shake off the remaining water (or dry). Then grind. We sleep off right amount millet. Love thick soups, take 5-6 tablespoons of cereals. And, if you prefer more liquid, then 4 tablespoons are enough. We wash the millet, changing the water several times. The last water should be clean and without foam. After that, I scald millet with boiling water so that the grits do not taste bitter. Immediately, to have at hand, prepare water, oil, salt and spices. And we can start cooking kulesh.

2. In the slow cooker, naturally, pour oil into the bowl. We turn on “Baking” (except for the direct purpose, in this mode Oursson MP5010 fry products) and put the mushrooms into the bowl. And we begin to fry them with the lid open, stirring occasionally. I left the time at 30 minutes (by default), because I don’t know in advance how long it will take for all the moisture to evaporate when frying the mushrooms. FROM different mushrooms this process takes different times, i.e., it doesn’t have to be done once at a time. So, fry the mushrooms until the liquid evaporates.

3. There is no more liquid in the bowl, send the onion to the mushrooms and mix. After 2-3 minutes, turn off the “Baking”.

4. Pour out millet groats, put bay leaves, pepper and salt to your taste.

5. Next, pour one and a half liters of water. Close the MV with a lid and lock the handle. We set the program on the scoreboard: "Soup" - the product is "soft" - the pressure is "3" - the time is "20 minutes". We start the program with the "Start" button. And we will wait for our delicious lunch. But why sit and wait? During this time, let's go and prepare the dill.

6. After the beeps, there is no pressure in the multicooker. Unlock and open the lid. We take out the bowl and pour the kulesh with forest mushrooms into plates. Sprinkle the top with chopped dill. Enjoy your meal!

Kulesh is a dish Ukrainian cuisine, which is customary to cook on a fire in a cauldron.

But today, I want to offer 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, fragrant and original. I hope that with the help of it, you will diversify your regular menu.

Ingredients:

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

Multicooker: Polaris, Redmond, Panasonic and others

Recipe making process

We prepare everything necessary ingredients for cooking lean 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 buckwheat until half cooked. It shouldn't be boiled.

We rub the carrots on a coarse grater, and chop the onion or cut into half rings.

Fry onions with carrots vegetable oil in a slow cooker on the “Baking” mode for about 10 minutes.

Then, pour water into the saucepan.

Cut the potatoes into cubes and put them in a bowl. Set the steam mode. Set the time to 10 minutes. Boil the potatoes until the signal.

• millet - 0.5 cups
• potatoes - 4 medium tubers
• onion - 2 pcs.
• chicken eggs - 3 pcs.
• lard - 100 gr.
• 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 was brought to us from distant campaigns by the Zaporozhian Cossacks. Kulesh comes from the Hungarian millet porridge, and its name comes from the Hungarian word "kelesh", which means millet in Russian. Another, perhaps more familiar name for kulesh, is field porridge. The peculiarity of this dish is that it was originally prepared in the difficult conditions of military campaigns, which means it should be simple and nutritious. It is, and it is very tasty too. If you have tried kulesh cooked on a fire with a subtle hint of smoke in the smell, then you understand what I am talking about. I will say more, I do not know people who would not like kulesh. My daughter loves it very much and would probably eat it every day.

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

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

So, we cook soup with millet in a slow cooker (I have a PHILIPS HD3077/40 model). I will say right away that you can cook it on meat broth, or you can use canned meat, they really help me out when there is no time to cook the broth, it's up to you.

Cooking method

1. 
   So, let's prepare all the ingredients and start cooking field porridge in a slow cooker.
2. 
   Let's start by cleaning the vegetables. Cut the potatoes into strips, fill the millet with water to swell, after washing it well.
3. 
   We send them to the multicooker saucepan, pour hot broth (or water) and salt. We can send to cook.

   Having mastered the control of the multicooker, I concluded for myself that it is better to cook soups and borscht in the “stew” mode, since in this case there is no rapid boiling, but on the contrary, the dish languishes, which makes the broths rich and transparent. An hour later, millet soup in a slow cooker in this mode will be ready.

4. 
   In the meantime, millet and potatoes are cooking, prepare the rest of the products: cut the lard and onion into small cubes.
5. 
   After that, we chop them with a knife into gruel (if you have a mortar, you can grind it in it).
6. 
   Mix beaten eggs with finely chopped greens.
7. 
   10 minutes before the end of the program, open the lid of the multicooker and season the soup with crushed lard and onions.
8. 
   Pour the egg mixture, add spices, salt, if necessary.
9. 
   Let's bring the kulesh to a boil.
10. 
    Now our fragrant and rich millet kulesh soup in a slow cooker is completely ready! We can serve.

The density of the soup can be adjusted - in the event that you do not like it too thick, then you will need more water than in my recipe. If you decide to cook kulesh in a slow cooker with canned meat, then keep this in mind when you salt the dish.

Enjoy your meal!