How to cook traditional kulesh

You will need
  • - 200 g fat
  • - 120 g of millet
  • - 600 g potatoes
  • - 3 pcs. onions
  • - sprigs of parsley
  • - salt
Go through the cereal, remove from it all the mote and dark grains that are usually found in the package. Rinse the porridge in cold water, dry it a little, and then put it in a saucepan. Fill the millet with water, about 3.5-4.5 times the amount of grain. Bring everything to a boil, salt and boil until cooked. Readiness can be checked by trying porridge, it should be completely soft.
Peel the onions and potatoes, rinse thoroughly in water and dry on a paper towel. Take a cutting board and cut the vegetables into small cubes with a sharp knife. Add potatoes to the millet and boil a little more, until the potatoes are ready. It should be cooked quickly, as finely chopped.
If the fat is too salty, then wash it in water, and then dry it on a paper towel and cut into small cubes, like vegetables.
Pour the vegetable oil in the pan, heat it, put the lard and onion, fry and add to the soup.

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