Kulish

Method

1. 1Cut 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.
2. 2Fry the chopped onion and grated carrot in the rendered fat until golden, about 6 minutes.
3. 3Rinse the millet until the water runs clear to remove its bitterness.
4. 4Pour in the water, add the cubed potatoes and bay leaves, and bring to a boil. Simmer 7 minutes.
5. 5Add 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.
6. 6Stir in the black pepper and crushed garlic, and remove the bay leaves. Take off the heat.
7. 7Serve hot, scattered with dill, green onion, and the reserved cracklings.