Classic Homemade Millet Kulesh
Appetizing, rich, and filling - perfect for every day. Millet kulesh can be cooked over a campfire or on the stove. Its consistency is something between porridge and soup. Smoked brisket gives it a pleasant smoky flavor. A great lunch for the whole family.
Updated : 08 September, 2025
Easy
About 20 min.
Ingredients
2 liter
Meat broth
200 grams
Millet
150 grams
Pork breast
3
Potato
1
Carrot
1
Onion
20 grams
Dill
2
Laurel leaf
1 tablespoon
Butter
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can cook kulesh with water or meat broth. Using broth will give the dish a richer flavor.
Step 2
In a pot over medium heat, bring meat broth or water to a boil. Adjust thickness by adding more or less broth.
Step 3
While the broth is heating, prepare the other ingredients. Rinse the millet until the water runs clear.
Step 4
Wash, peel, and dice the potatoes into medium cubes.
Step 5
Slice the smoked brisket into thin strips. You can replace it with pork fatback; the kulesh will be richer that way.
Step 6
Peel and grate the carrot on a coarse grater.
Step 7
Peel and finely dice the onion. If you or your kids don’t like onion, add it whole during the potato cooking stage and remove it later.
Step 8
Wash, shake off moisture, and finely chop the dill. You can also use parsley, cilantro, green onions, or a mix of herbs.
Step 9
Add the potatoes to the boiling broth. Bring to a boil again and cook for about 5-7 minutes.
Step 10
Add the rinsed millet. Simmer on low heat for 5-7 minutes. The millet should not overcook or lose its shape.
Step 11
In a skillet over medium heat, melt butter. Add the onion and sauté until translucent.
Step 12
Add the carrot and brisket. Fry, stirring, for another 5 minutes. If using fatback instead of brisket, first fry it until crispy cracklings form, then add the carrot and onion.
Step 13
Transfer the sauté mixture into the pot. Add bay leaves, salt, and pepper to taste. Cook another 5-7 minutes until the millet and potatoes are done.
Step 14
At the end, stir in the chopped dill.
Step 15
Serve the kulesh (whether you prefer it as porridge or soup) hot in bowls. Enjoy your meal!