Kulesh Cossack at the stake. Kulesh at the stake Kulesh in nature

23.02.2022

Kulesh on the fire, the recipe of which will be discussed later, is a very satisfying second course. There is nothing difficult in creating such a dinner. But to make it really tasty, you must follow all the prescription requirements.

general information

Before introducing you to a step-by-step kulesha on a fire, you should tell what this dish consists of and what features it has.

Kulesh is a soup made from millet using other ingredients. In our country, such a dish has become widespread from the Cossacks living in Zaporozhye. It should also be noted that the progenitor of this soup is Hungarian porridge, which is also cooked with millet. In addition to the mentioned cereals, the obligatory components of this dish are lard and vegetables.

Currently, “fluid” kulesh is especially popular in our country. Previously, the Cossacks cooked it during campaigns, when there were no other food supplies. It should also be noted that the groats in this dish were replaced by the root parts of aquatic plants.

So how is kulesh prepared at the stake? We will present the recipe with a photo of this unusual camping lunch right now. By the way, I want to immediately note that any cereal is suitable for such a dish. But it will be better if you use a product that is well boiled during heat treatment.

Kulesh with stew: a recipe implemented at the stake

If you are going camping, we recommend taking a large cauldron with you, as well as light wine and a pleasant company of close friends, to prepare a fragrant, satisfying and tasty kulesh on a fire.

Using only simple and accessible ingredients, you will very quickly make a full-fledged lunch that will saturate all members of your hiking group.

So what ingredients are needed to make a delicious kulesh over a campfire? The recipe with a photo of this unusual but simple lunch requires the use of:

millet groats - about 500 g;
medium potatoes - about 7-8 pieces;
pork stew (it will be ideal if it is of our own production) - about 1 liter;
chicken eggs - about 10 pcs.;
large carrots - 2 pcs.;
large bitter bulbs - 4 heads;
clean drinking water - use at discretion;
lavrushka leaves - 5-6 pcs.;
black pepper, salt and various seasonings - apply to taste;
sunflower oil - at least 150 ml.

Preparing the Components

How to cook kulesh with stew? The recipe, implemented at the stake, requires first of all to process all the products. Vegetables are peeled and immediately begin to chop them. The bulbs are finely chopped with a knife, the carrots are rubbed on a large grater, and the potato tubers are chopped into medium cubes.

As for millet groats, they are first soaked in cold water (about half an hour), and then they are thoroughly washed and deprived of all moisture.

Frying parts of products

All recipes for kulesh with meat on a fire require the obligatory frying of vegetables such as onions and carrots. It is this procedure that will give the final dish a special aroma and taste. Thus, setting the cauldron over the fire, pour into it and then spread the above ingredients.

Carrots and onions are fried until they are slightly browned.

Cooking a dish

How is kulesh cooked on a fire? The recipe for this camping dish does not require the use of coals, but an open fire. Only in this way you will prepare the most delicious and fragrant dinner in a short period of time.

After some of the vegetables are fried in sunflower oil, potato cubes are laid out to them and mixed well. Then the ingredients are poured with clean drinking water (the level should be 4-5 centimeters higher than the products), salted, peppered and covered with a lid. In this form, dinner is cooked for 15-18 minutes, that is, until the potatoes become soft.

Millet layout

Kulesh on the fire, the recipe of which involves the use of stew, is cooked in about 1 hour. Agree, this is a rather short period of time for such a hearty and nutritious dish.

After the potatoes become soft, they spread the previously washed millet to it and mix everything well. At the same time, various spices and seasonings, including bay leaves, are added to the cauldron. Also, the dish is poured with a small amount of water. This time, the liquid should only cover the food by 2 centimeters.

Covering the kulesh with a lid again, it is cooked on fire for about ¼ hour.

The final stage in the preparation of a camping dish

Now you have an idea of how kulesh is prepared. The recipe, realized at the stake, should definitely be taken into account. This is especially true for those cooks who love to relax in nature.

Having achieved complete boiling of millet groats, the whole stew is laid out in the dish. Previously, the meat product is recommended to be divided into small pieces. This will make the dish more tasty and rich.

After mixing the components with a large spoon, they are salted (if necessary) and covered with a lid. After 10 minutes, the cauldron is opened again, but in order to put it in. By the way, they should first be broken into a deep bowl and beat with a fork.

Having received a homogeneous mushy mass, it is allowed to boil for 6 minutes, and then covered with a lid and removed from heat.

How and with what to serve to the camp table?

As you can see, kulesh (the bonfire recipe was presented above) is quite easy to prepare. After the dish is completely cooked, it is kept under the lid for 10 minutes. Then the dinner is laid out on deep plates and decorated with parsley leaves. Such a dish is served at the table along with a piece of dark bread and a salad of raw vegetables.

Kulesh at the stake: pork meat recipe

We talked about how to make kulesh from stew, above. It should be noted that this method of preparing a hearty meal is good to use if you do not have the opportunity to use fresh meat. Otherwise, it is better to add fatty pork to this dish.

So, to cook kulesh on a fire from a fresh meat product, we need all the same ingredients that were presented in the first recipe, but with the only difference that instead of stew, you need to use fresh and very fatty pork.

Cooking process

The method of preparation of this dish is practically no different from the previous one. But before you start frying vegetables, fatty pork meat should be heat-treated in a cauldron. It is chopped into small pieces, and then laid out in a bowl over the fire. Pork is fried until the meat becomes ruddy and the fat is melted. Only after that, carrots and onions are added to the cauldron. The ingredients are cooked on fat without additional addition of sunflower oil. Then potatoes are laid out to them and water is poured in.

After cooking vegetables, millet, spices and seasonings are added to the dishes. They are stewed until cooked, after which the previously beaten eggs are poured in a thin stream.

After the described steps, you will get the same delicious dish as in the previous recipe, with the only difference being that it will be much more aromatic and satisfying.

Summing up

Now you know that it is quite possible to cook kulesh on a fire. It should be noted that if all the requirements of the recipe are met, so that they are described above, you will definitely get a very satisfying and high-calorie lunch.

When it comes to Ukrainian cuisine, what dish comes to mind first? Of course, dumplings are almost the basis of all Ukrainian cuisine. But about the third, no less significant option - kulesh, is always somehow forgotten. However, this is not surprising, because borscht with dumplings and pampushkas, potato pancakes and cereals are home-cooked dishes prepared by women. But kulesh is a camping version of porridge or soup, which was prepared by men for men, in the field, sometimes with a minimum set of products and with the help of the most primitive utensils. And if in the arsenal of a good housewife in the Ukrainian hut there were pots, bowls, makitras and other “devices” of that time, then at the disposal of the camping cook was, at most, supplemented with a knife and a stirring spoon carved from the nearest tree. That's why kulesh- this is the food of warriors and chumaks who are far from home, in "Spartan" conditions. Probably everyone has seen the cartoon " How Cossacks cooked kulesh"- an excellent image of Cossack traditions.

In general, field Ukrainian cuisine is a unique phenomenon, which was the result of historical events taking place at that moment on Ukrainian soil. The Cossacks were most often people who fought both against the pans and foreign invaders - the Mongols, Tatars, Poles. Going into reconnaissance or military operations, it was necessary to be able to get food in the field, so as not to depend on supplies, which often did not exist. Everything went into business - from field and forest vegetation to insects, not to mention game and fish. Wild garlic, quinoa, nettle, duckweed, cattail - these and other plants often became the main ingredients in the Cossack menu. Lizards, snakes, almost all insects, even ants and mosquitoes, in the absence of more serious prey, could easily get into the Cossack cauldron, becoming an ingredient in some kind of yushka. Moreover, magical powers were attributed to snake dishes - it was believed that a person who tasted "viper" food acquires the ability to understand snake language.

Also, during the years spent in the steppes, the Cossacks learned to use wild cereals that can be used to make flour and cereals. Plants considered harmful in agriculture were an integral part of the camp kitchen in the life of the Cossacks. Weed millet, wild oats, grate, pearl barley - all these plants gave grains suitable for processing into flour and cereals, which formed the basis of the diet, both in the Cossack camp and in the middle of the steppe. The first option is the “black grouse”, which was prepared from cereals and flour. Flour was diluted in water, left to acidify the dough. At this time, cereals were cooked in a large bowl. When the groats reached half-readiness, the flour mixture was added to the cauldron and everything was brought to readiness together. At the same time, honey was used for cooking - if available, or other products that could be obtained. The second option is kulesh, which is a kind of cult dish that was prepared not only on campaigns in the steppes, but also in Cossack settlements in rare moments of peace. Such a kulesh from millet, less often from other cereals, seasoned with lard and, according to literary sources, had the taste of a fire and free life, thanks to which it has become an integral part of our culture forever. This dish is included not only in the culinary chronicles of our country, but is also mentioned in many works of art by Ukrainian writers:

« Have you ever had to eat polyov porridge? There is only one shcherba, sizzling lightly with pshon, and appeased with a small piece of bacon from a tsibuley, - from i everything. And what a delicious good thing! The arable grasses have come together with the arable fields of the field, awakening your unsung relish, calling out insatiable hunger! a spoonful of rubble, you pour it into your mouth, like a deliciously glossy tongue, a hot steam, puffing lightly with old fat, pleasantly b "є in nіs and even more relish squeals. Spoon, sparko passing through the mouth to the cauldron, don't be greedy to please you. Here, navhiltsi beer bi, ochima їv - that taste is so good. And for the heart it stopped pissing, and under the breasts not in "yana, as if strength were going through you, the lightness of that speed is bad. The axis has already begun to reach the bottom of the cauldron, grumble in the new way, intending to accumulate more;
there, at the very bottom, the porridge is thicker and more savory, so it spills out in the mouth, so it goes apart, put the butter on a hot frying pan.
- Ta y mastak ti, Yakime, cook porridge! - you will say, putting a spoon, as if nothing had already been left in the cauldron.
- Hiba then I її brewing?
- And who is it?
- Fire! - zhartuє Yakim.
- That fire is fire ... And who did you cook?
- What kind of cooking is there? Having thrown the millet and the bacon with bacon - from and everything.
- Why is she so good?
- Polova porridge for good. Perhaps, through those who are not in the oven, but in the middle of a free wind ...»

Panas Mirniy "Middle steppe"

« Sirovatka was cooking kulish near a little honey cauldron in the middle of the yard. Yet the kulesha was not boiled, but the spirit of pishov was blowing around the yard, even the comedians began to salle with their tongues, like hungry cats. Having seasoned її Zaporozhets with old bacon, lichen leaves, wild cibulia, pepper, which mav is in the heart of five dozen pods. having prepared two straves: one is thin, I thicken the other, having homed there trochs of buckwheat boar. Oprіch pshona, a lot of shmatkіv bacon on the day of work, and a bowl of buckwheat boar - there was nothing more in the komorі. The comedians finished up Drapakov's stocks, either, they did not think far in advance. The land of the farmstead lay neoran, and there was no thinness in the barns, but the hut would be empty - the dog either ran, or they beat him. The comedians sang hot kulish, it was already crackling behind the whistles. The stench forgot about the kashovar, and you lost only a trio of rare kulesh. Sirovatka їv not hurried, the spoon nіs up to the mouth beautifully, presenting it under her bellow. Vіn not marveling at the beck of the commissaries, who turned on the line, fired the cradles ...»

Y. Mushketik "Yasa"

« Regardless of the heat and stuffiness, the mowers sang mower songs; Their voices mingled with the chirping of birds, with the chirping of grassy horses. The hot air was already seething with the whiffs of every harmony. Rented a bagattya, hung cauldrons on the cart and began to cook kulish. The sun was in the middle of the sky, and the mowers began to noon, sitting around the bowls. Dashkovich siv entrusted with mowers to the kulish. Forging with fresh lard with green cibulia and crop, the kulish of that one was philosophically savory with savory bastards».

I. Nechuy-Levitsky "Khmari"

Not every dish is able to leave such a mark in history and literature. At the same time, the main property that helped kulesh win people's love is the simplicity of ingredients and preparation. Millet, lard and onions - that's the whole secret, but with their help you can feed more than one squad during a military campaign.

Cooking kulesh- the process is simple, but responsible. To prepare it, you need only one container - the one in which the dish will be prepared, and all additional pans are later and "domesticated" techniques. Therefore, before you start cooking, you need to stock up on suitable utensils. It can be, for example, 12-17 liters. A cast-iron pan is also suitable, but it is better to take the first option for a fire - its shape is more intended for open fire than the shape of the pan, rounded walls and bottom distribute heat well, due to which the contents of the dishes warm up. And if you don’t want to suffer with rust, which can appear on cast iron when moisture gets in, take, for example, the production of NPP Seaton. Thanks to the enamel covering the cauldron from the outside and inside, the cast iron does not come into contact with the environment and there is not even the slightest possibility of corrosion.

Having chosen the right dishes, you can proceed to the question of whether how to cook kulesh.

Ingredients:

Millet - 1 kg

Onion - 4 pcs.

Carrots - 4 pcs.

Salo - 600 g

Salt, spices

Greens, garlic

1. Cut 500 g of fat into small slices, pour into a cauldron, fry so that the fat is rendered from it.

2. Cut the onion into cubes, add to the cauldron, fry until golden brown.

3. Cut the carrots as convenient, add to the onion.

4. Rinse the millet, add to the cauldron, mix everything.

5. Pour water into the cauldron, add salt, cook until millet is ready.

6. Crush 100 g of lard, adding garlic and herbs to taste. Add the resulting mass to the cauldron.

The classic of the genre is kulesh on the fire. It is an open fire that is considered the key to a real and proper dish, regardless of what is included in its composition. Indeed, in addition to the described composition, you can add meat, potatoes, and other vegetables to the dish. In ancient times, the Cossacks sometimes cooked kulesh on whey. Now a popular addition to this camping food is stew. If the path from home is not very far or the cooking process takes place on your site, you can use minced meat.

Kulesh from millet with minced meat recipe:

Ingredients:

Millet - 0.5 kg

Onion - 2 pcs.

Carrots - 2 pcs.

Potatoes - 5 pcs.

Salo - 300 g

Minced meat - 0.5 kg

Salt, spices

Garlic, greens

1. Cut 200 g of fat into cubes, melt in a cauldron.

2. Cut the onion into cubes, fry until golden brown.

3. Cut the carrots to taste, add to the cauldron, fry.

4. Add the minced meat to the frying, mix, fry for a few minutes.

5. Rinse millet, pour into a cauldron.

6. Add water.

7. Peel potatoes, cut into cubes, pour into water.

8. Add salt, spices to taste, cook until all ingredients are ready.

9. Grind 100 g of bacon with garlic and herbs in or chop in a blender.

Although kulesh- this is the food of warriors, and in our time - tourists, it can be cooked and at home. Of course, it is advisable to plant a cauldron on your personal plot and put a cauldron on it, but if you live in an apartment, a fire can easily replace an ordinary gas stove, and it can easily cope with the role of a cauldron.

How to cook kulesh at home

Ingredients:

Millet - 300 g

Onion - 1 pc.

Carrot - 1 pc.

Potatoes - 3 pcs.

Salo - 200 g

Meat to taste - 300 g

Salt, spices, garlic, herbs

1. Put chopped bacon into a cast-iron pan.

2. Fry the lard, fry the onion until golden brown.

3. Fry the carrots.

4. Cut the meat into cubes, add to the pan, fry until a crust appears.

5. Add washed millet, mix.

6. Add water.

7. Add chopped potatoes, salt, spices to taste.

8. Grind lard with garlic and herbs, add to the finished dish.

As you can see, salo is an indispensable ingredient not only in kulesh, but also in most Ukrainian dishes. According to one version, this is due to frequent raids on the Ukrainian lands by the Tatar-Mongol and other representatives of Islam, who, as you know, do not eat not only bacon, but also consider the pig an unclean animal and do not eat it. And the Ukrainians, in order to emphasize their attitude towards the "basurmans", began to use lard as opposed to the invaders.

And although today we are no longer at war with the Tatars and Mongols, the tradition of adding lard to many dishes has remained. But if for some reason you don’t accept fat, it’s not a problem, it can be replaced with vegetable oil, including when rubbing garlic with herbs.

Knowing how to cook kulesh, you can safely go to the forest or hike even with the largest company. Having at your disposal a cast-iron cauldron, a kilogram of millet and a few simple ingredients, you can cook an excellent dinner at a halt or in a forest camp, please guests at home and even include it in the menu of a themed establishment. Fantasy, a little practice, and you can become almost a professional cook and delight yourself and your loved ones with delicious and healthy dishes.

Interesting facts about kulesh:
In our country, millet porridge with potatoes on cracklings received distribution and popularity from the Cossacks of the Zaporizhzhya Sich.
It was there that the Cossacks prepared a hearty lunch on a fire in the field, ideally choosing the ratio of products and cooking technology.
In a more liquid form (like a thick soup), kulesh is present in the Belarusian culinary tradition.

Kulesh at the stake

The original recipe for millet porridge with potatoes and lard in a cauldron over an open fire

Cooking kulesh on a fire in a pot, on the one hand, is not an easy task, but, on the other hand, there is nothing difficult about it. It's just that the technology for preparing the recipe is different from what you do when you cook porridge at home on the stove.

To cook kulesh on a fire, we need:
Bonfire - 1 pc.;
Firewood - a sufficient amount to maintain a fire for an hour and a half;
Kettle - 1 pc.;
A tripod or other device for holding a pot over the fire.
In the most extreme case, you can adapt bricks, stones or large logs for this.
Millet - 0.5 kg;
Potato - 0.5 kg;
Salo - 0.2 kg;
Onion - 0.3 kg;
Water - 1 liter;
Sweet pepper - 1 pc (was added as a spice);
Spices - hops-suneli - half a teaspoon (if desired, you can add a mixture of peppers, bay leaf or a little fresh hot pepper, as well as any dried herbs);
Salt - to taste (salt may not be needed if the fat is very salty).

Assistants - two people (to maintain the fire, cut and peel vegetables, you can do it alone, but then you should prepare everything in advance: both food and firewood, but usually kulesh is cooked in the country or outdoors with a company, so there are problems with there are never any assistants).
In advance, a couple of hours, my millet, and soak it in clean water. This is necessary so that the millet cooks faster. When soaked, millet cooks almost as long as potatoes.
We kindle a fire.

We install a tripod (spacer, skewer), hang a bowler hat over the fire.
Finely cut the fat, put it on the bottom of the pot. We make greaves - melt lard in a pot.
Finely chop the onion and attach it to the cracklings. Finely chop the sweet pepper and add to the cracklings and onions. Fry onions and peppers in melted lard. We add spices.
Add some water and add millet. The water should completely cover the millet. Bring to a boil, constantly stirring the porridge (here it is very important to maintain the fire correctly and evenly). But, if you have helpers, then there will be no problems with fire.
Peel and cut potatoes into cubes.

Add potatoes to the pot. If necessary, add a little water so that the potatoes are completely covered with water.
Cover with a lid and, stirring regularly, bring the potatoes and millet to readiness. It is difficult to specify the time, since it depends on the intensity of the fire, and on the size of the pot, and on the ambient temperature.
The readiness of the kulesh is checked by taking a sample. As soon as the potatoes are ready, you can remove the pot from the fire.

The smell of a fire and countryside romance of country picnics will be an additional seasoning in your kulesh.
Remember to take precautions when working with open flames. If a fire extinguisher is not at hand, then collect a couple of buckets of water and put it near the fire. In case of unforeseen circumstances, you will quickly put out the fire.
Bon appetit and fun adventures in nature!

Interesting facts about kulesh:
We find mention of kulesh in the novel by M.E. Saltykov-Shchedrin: "Forks, plates ... Kulesh, master, kulesh ...".
Which means that there is no need to serve cutlery, there is nothing to feed, only kulesh (!!!), implying that kulesh is the food of ordinary people.
In 1967, the Kievnauchfilm film studio released the animated "science-popular-historical-culinary" film "How Cossacks Cooked Kulesh".

Kulesh is deservedly considered a masterpiece of Ukrainian cuisine. In terms of popularity, it is inferior, perhaps, to Ukrainian borscht. Kulesh appeared on the tables at the suggestion of the Zaporizhzhya Cossacks, who cooked it during campaigns and long trips, because this dish did not require any special conditions, or an exact recipe, or special culinary skills.

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

How to cook kulesh?

The hallmark of Ukrainian cuisine is the ease of preparation and satiety of dishes. And kulesh is no exception in this regard. There are only 2 required ingredients: cereals and lard. The rest of the products are optional. It can be meat, mushrooms, vegetables, herbs and more. others

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

For frying, lard is traditionally used, preferably with a meat slot. Although recently, recipes with beef, stew and even sausages have been no less popular. Season the finished dish with garlic and herbs.

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

Kulesh: cooking recipe

Compound:

Millet - 100 g
Potatoes - 6 pcs.
Pork fat (fresh) - 150 g
Onion - 2 pcs.
Spices - to taste

Cooking:

Pour about 2 liters of water into a saucepan and bring to a boil on the stove.
Grain sort and rinse under running water. As soon as the water for the kulesh boils, pour in the grits, add ½ tsp. salt and cook for 15-20 minutes.
When the millet is almost ready, add the chopped potatoes. Reduce heat and simmer until potatoes are done.
Cut the lard into medium-sized cubes and fry a little to melt the fat. Then add chopped onion to the lard. Fry everything together until golden brown.
When the potatoes become soft, add the roast, salt, spices and mix. Delicious fragrant kulesh is ready!

Cossack kulesh: a recipe at the stake

Compound:

Millet - 200 g
Carrot - 1 pc.
Onion - 2 pcs.
Potatoes - 4 pcs.
Butter - 100 g
Pork fat (fresh) - 200 g
Spices - to taste
Greens (green onion, parsley and/or dill)

Cooking:

Cut fresh lard into cubes and put in a pot, let it fry a little and let the fat go.
Chop the onion, grate the carrots.
Place the vegetables in the pot and sauté, stirring occasionally, 5 to 7 minutes. Then pour 1.2-1.5 liters of water into the pot and leave to boil.
Put chopped potatoes into boiled water. Boil for 5-7 minutes, then add thoroughly washed cereals.
When the millet is cooked, add butter, spices and chopped herbs. Thoroughly mix the kulesh and serve.

Kulesh with meat: recipe

Compound:

Millet - 300 g
Meat (preferably beef) - 400 g
Onion - 2 pcs.
Pork fat (fresh) - 60-80 g
Garlic - 2-3 cloves
Bay leaf - 1-2 pcs.
Spices (cloves, black and / or red pepper) - to taste
parsley

Cooking:

Cut the meat into cubes of approximately 2 cm, cover with water. Place on the stove and cook, not forgetting to remove the resulting noise from time to time.
Then add a few peas of allspice, 1-2 small bay leaves, and cook until the meat is soft.
Remove the finished meat from the broth, and pour into the pan, the cereal sorted and washed in several waters.
Cut the fresh fat into cubes and melt in a frying pan over low heat. In the resulting fat, fry the chopped onion.
10-15 minutes before the millet is ready, put the meat, frying and dry spices into the pan. Season the finished dish with parsley and crushed garlic.

Kulesh with stew: recipe

Compound:

Millet - 220 g
Pork stew - 1 can (400 g)
Potatoes - 10 pcs.
Pork fat (fresh) - 150 g
Onion - 2 pcs.
Butter - 200 g
Eggs - 7 pcs.
Greens - 1 large bunch
Spices - to taste

Cooking:

Cut potatoes into cubes. 1 onion cut into 4 parts, 2nd - chop.
Put potatoes and coarsely chopped onion in a saucepan (or pot if cooking on a fire), pour 2 liters of cold water, add ½ tsp. salt and put to boil.
When the potatoes are ready, remove the vegetables and mash them thoroughly with a fork. Pour the washed millet into the pan and cook until ready.
When the grits are cooked, add crushed potatoes with onions and stew. Stir and simmer over low heat.
In a separate bowl, fry the diced lard and the remaining onion. When the onion is covered with a golden crust, send the frying to a pan with millet.
Beat the eggs with a whisk and gently fold into the porridge. Add chopped herbs, salt and spices. After 2-3 minutes, kulesh can be served at the table.

Delicious kulesh in a slow cooker

Compound:

Millet - 250 g
Barley - 250 g
Pork (brisket) - 700 g
Onion - 2 pcs.
Carrot - 1 pc.
Paprika - 3 tsp
Garlic - 6 cloves
Spices - to taste

Cooking:

Wash millet and pearl barley well under running water. Transfer to a bowl, cover with boiling water and evaporate under a closed lid for 10-15 minutes. Then drain the water and rinse the cereal again.
Cut pork into medium-sized pieces, carrots into rings, onions into cubes. Put everything in the multicooker bowl.
Fry meat and vegetables in the "baking" mode. Do not close the lid at the same time, so that excess liquid evaporates.
When the meat becomes soft, add grits, whole cloves of garlic and 5-6 tbsp. water. It is better to put garlic directly in the peel, so it will retain its shape and will not dissolve during cooking.
Close the multicooker lid, set the “pilaf” mode and varitekulesh until cooked.

Kulesh is an incredibly tasty, satisfying and easy-to-cook dish that even a novice hostess can handle. Try to cook fragrant kulesh at home or on a picnic, and it will surely become your family's favorite dish.