VEGAN

Lenten Kulesh with Sauerkraut

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Kulesh is a thick soup or a runny porridge. Kulesh is perhaps the most popular dish among the Zaporizhian Cossacks. They cooked kulesh during steppe and water campaigns and, of course, at the Zaporizhian Sich. Kulesh is often referred to as a mushy porridge and is made from whatever ingredients are on hand.

Ingredients

Millet - ½ cup
Salad Potatoes - 2 pieces
Jerusalem Artichoke - 1 piece
Turnips - ¼ piece
Carrot - 1½ pieces
Onion - 1 head
Sauerkraut - 3.5 oz
Pickled Apples - 1 piece
Water - 1 qt
Bay leaf - 3 pieces
Vegetable Oil - 2 tablespoons
Minced garlic - 3 cloves

Step by Step guide

Step 1

Rinse the millet. Dice the potatoes and Jerusalem artichoke, cut the turnip into thin strips, and grate the carrot coarsely. Slice the onion into thin half-rings. Mince the garlic.

Step 2

Bring the water to a boil, add the potatoes, Jerusalem artichoke, and bay leaves. After about 3–5 minutes, add the millet, reduce to low heat, and continue cooking.

Step 3

Meanwhile, sauté the onion, carrot, and garlic over high heat, then add a bit of turnip (literally a quarter of a medium one) a little later. After about 5 minutes, add the sauerkraut and reduce the heat. Once the potatoes are ready or almost ready, combine everything (the carrot should be sautéed for about 10–15 minutes). Add the grated sour-sweet apple and cook on low heat until the cabbage is done.

Step 4

Add the minced herbs, crushed lard with garlic, season with salt and pepper, let it sit covered for 10–15 minutes, and serve, drizzling with your favorite vegetable oil.