Ukraine · Soups · Gluten-free
Kulish
A hearty Ukrainian Cossack soup of millet cooked with salo and onion, somewhere between a soup and a porridge. Potatoes, carrot, and herbs round it out; rendered salo and golden onion give it its deep, smoky-savoury character. It is served hot with dill and cracklings.
45 min 330 kcal 6 serves Medium🌾Gluten-free🇺🇦Ukraine★★★★★4.6
Ingredients
ServingsMetric
- 120 gsalo
- 200 gmillet
- 400 gpotatoes
- 150 gonion
- 100 gcarrot
- 2000 mlwater
- 2 wholebay leaf
- 3 tbspfresh dill
- 2 tbspgreen onion
- 2 clovesgarlic
- 1.5 tspsalt
- ½ tspblack pepper
Method
- Cut the salo into small cubes and render it in a dry pot over medium heat until the fat runs and the cracklings turn golden. Lift out a few cracklings to garnish, leaving the fat in the pot.
- Fry the chopped onion and grated carrot in the rendered fat until golden, about 6 minutes.
- Rinse the millet until the water runs clear to remove its bitterness.
- Pour in the water, add the cubed potatoes and bay leaves, and bring to a boil. Simmer 7 minutes.
- Add the millet and the salt, and simmer 15 to 20 minutes, stirring now and then, until the millet is soft and the kulish is thick and creamy. Add more water for a soupier texture.
- Stir in the black pepper and crushed garlic, and remove the bay leaves. Take off the heat.
- Serve hot, scattered with dill, green onion, and the reserved cracklings.
FAQ
It is somewhere between: a loose millet porridge made with salo. Thicker and it is almost a porridge (kuleba); thinner and it is a soup. You control the texture with water.
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