Kulesh is deservedly considered a masterpiece of Ukrainian cuisine. In terms of popularity, it is inferior, perhaps, to Ukrainian borscht. On the tables, kulesh appeared at the suggestion of Zaporizhzhya Cossacks, who prepared it during hikes and long journeys, since this dish did not require any special conditions, no exact recipes, or special culinary skills.

Later, it became widespread throughout Ukraine and even gained fans in neighboring countries. Today, kulesh or, as people call it, the "field soup", is an indispensable attribute of picnics and gatherings around the campfire.

How to cook kulesh?

Delicious Kulesh

The visiting card of Ukrainian cuisine is the simplicity of cooking and the satiety of dishes. And Kulesh in this regard is no exception. Required ingredients total 2: cereals and lard. The remaining products - to choose from. It can be meat, mushrooms, vegetables, greens and more. other

Groats for kulesh can take any, most often used millet. Connoisseurs of culinary traditions cook it separately from other products and add it to an almost ready dish.

For zazharki traditionally used lard, better with a meat slot. Although recently recipes with beef, canned meat and even sausages are not less popular. Fill the finished dish with garlic and herbs.

Kulesh can be easily prepared at home in the kitchen, but if you want to fully enjoy the taste and aroma of the dish - cook it on the fire!

Classic cooking recipe

Kulesh: cooking recipe


  1. Millet - 100 g
  2. Potatoes - 6 pcs.
  3. Pork lard (fresh) - 150 g
  4. Onions - 2 pcs.
  5. Spices - to taste


  • Pour about 2 liters of water into the pan and boil it on the stove.
  • Krupuperabite and rinsepod running water. As soon as the water for kulesh boils, pour in the grits, add ½ tsp. salt and cook for 15-20 minutes.
  • When millet is almost ready, add sliced ​​potatoes. Reduce heat and tomited potato readiness.
  • Cut the lard into medium-sized sticks and fry a little to get the fat melted. Then add chopped onion fat. Fry all together until golden brown.
  • When the potatoes are soft, add grill, salt, spices and mix. Delicious fragrant kulesh ready!

Cook Cossack kulesh on the fire

Cossack kulesh: recipe on the fire


  1. Millet - 200 g
  2. Carrots - 1 pc.
  3. Onions - 2 pcs.
  4. Potatoes - 4 pcs.
  5. Butter - 100 g
  6. Pork lard (fresh) - 200 g
  7. Spices - to taste
  8. Greens (green onion, parsley and / or dill)


  • Cut the fresh lard into cubes and put it in the pot, let it fry slightly and let the fat.
  • Chop onions, grate carrots.
  • Put the vegetables in a pot and fry, stirring occasionally for 5-7 minutes. Then pour 1.2-1.5 liters of water into the pot and leave to boil.
  • Put boiled potatoes in boiled water. Boil for 5-7 minutes, then thoroughly washed cereal.
  • When millet is cooked, add butter, spices and chopped greens. Stir the soup thoroughly, and feed the table.

Klesh with meat - tasty and satisfying!

Kulesh with meat: a recipe


  1. Millet - 300 g
  2. Meat (preferably beef) - 400 g
  3. Onions - 2 pcs.
  4. Pork lard (fresh) - 60-80 g
  5. Garlic - 2-3 slices
  6. Bay leaf - 1-2 pcs.
  7. Spices (cloves, black and / or red pepper) - to taste
  8. Parsley


  • Meat slices with cups of about 2 cm, fill with water. Place on the stove and cook, remembering to remove the noise from time to time.
  • Then add a few peas allspice, 1-2 small bay leaves, and cook until the meat is soft.
  • Remove the finished meat from the broth, and pour it into a saucepan, sifted and washed in several waters.
  • Cut the fresh lard into cubes and simmer in a pan over low heat. In the resulting fat fry chopped onion.
  • 10-15 minutes before the readiness of the wheat, put the meat, zazharku and dry spices in the pan. Finish the dish with parsley and crushed garlic.

Kulesh with stew

Kulesh with stew: recipe


  1. Millet - 220 g
  2. Pork stew - 1 can (400 g)
  3. Potatoes - 10 pcs.
  4. Pork lard (fresh) - 150 g
  5. Onions - 2 pcs.
  6. Butter - 200 g
  7. Eggs - 7 pcs.
  8. Greens - 1 big bunch
  9. Spices - to taste


  • Cut potatoes into slices. 1 onion cut 4 parts, 2nd - chop.
  • Potatoes and coarsely chopped onion Putting a pan (or a pot, if you cook on a fire), pour 2 liters of cold water, add ½ tsp. salt and put it on.
  • When the potatoes are ready, remove the vegetables and carefully mash them with a fork. Pour the washed millet and cooked readiness into the pan.
  • When the cereal is cooked, add the crushed potatoes with onions and stew. Stir and simmer over low heat.
  • In a separate bowl fry diced lard and the remaining onion. When the onion is covered with a golden crust, send a flame to the pan with millet.
  • Beat the eggs with a whisk and gently add to the porridge. Add chopped herbs, salt and spices. After 2-3 minutes, the kulesh can be served.

Very tasty Kulesh in a slow cooker

Very tasty Kulesh in a slow cooker


  1. Millet - 250 g
  2. Barley - 250 g
  3. Pork (breast) - 700 g
  4. Onions - 2 pcs.
  5. Carrots - 1 pc.
  6. Paprika - 3 tsp.
  7. Garlic - 6 cloves
  8. Spices - to taste


  • Millet and pearl barley are washed well with running water. Transfer to a bowl, pour boiling water and evaporate under the lid closed for 10-15 minutes. Then drain the water, and re-rinse the group.
  • Cut the pork into medium-sized pieces, carrots into rings, and onion into cubes. Put everything in the multicooker bowl.
  • Fry meat and vegetables in baking mode. At the same time do not close the lid so that excess liquid can evaporate.
  • When the meat is soft, add to it the grits, whole cloves of garlic and 5-6 tablespoons. water. Garlic is better to put right in the peel, so it will retain its shape and will not dissolve when cooking.
  • Close the multicooker lid, set the “pilaf” mode and turn the veggies until ready.

Kulesh is an incredibly tasty, nourishing and easy to prepare dish, which even a novice hostess can cope with. Try making fragrant kulesh at home or at a picnic, and it will surely become your family’s favorite dish.

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