Kulish is a millet soup-porridge cooked by Cossacks, chumak traders and peasants during field work. It was also called yard porridge because it was cooked outdoors in a large cauldron.

The recipe was shared by cook Iryna Chorniy on her blog Irynaskitchen.

The Cossack marching kulish consisted only of millet, salo, water and salt, and meat, dried fish or mushrooms were added to make it more filling. At home it can be cooked in a heavy pot.

What you need

  • smoked salo — 200 g;
  • pork neck or jowl — 500 g;
  • pork shoulder — 500 g;
  • onions — 1 kg;
  • carrots — 1 kg;
  • millet — 300 g;
  • salt and black pepper;
  • parsley and dill.

How to make it

1. Render the salo. Cut the salo into small cubes and put into a well-heated cauldron or heavy pot. Fry, stirring, until plenty of fat has rendered.

2. Brown the meat. Add the pork neck cut into small pieces and brown well, then add the finely chopped shoulder and fry for about 10 more minutes.

3. Add the vegetables. Add the chopped onions, stir and braise for 10–15 minutes. Add the chopped carrots, season with salt and pepper and braise a little longer.

4. Simmer. Cover with water, leaving a little room in the cauldron. Put on the lid and simmer for up to an hour over low heat, skimming off the foam at the start.

5. Prepare the millet. Rinse the millet until the water runs clear and pour boiling water over it to remove any bitterness. After 20–30 minutes drain and rinse again with cold water.

6. Cook the kulish. Add the millet to the cauldron, stir straight away and cook for as long as stated on the packet.

If the kulish is too thick, add some boiling water. At the end add chopped dill and parsley. The meatless version of the dish is cooked with oil instead of salo and meat.

As a reminder, in October we made millet porridge with pumpkin and honey.

Nota bene

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