Kulesh with Hare
by Editorial Staff
I don’t know how close this dish is to real kuleshu, but very tasty. Once I copied the recipe from the TV, and now I wanted to cook something from here that I hadn’t cooked yet. I made my own adjustments to the kulesha recipe and it turned out to be a wonderful dish.
Ingredients
- Hare (a dish is prepared from a hare back – I had 4 pieces of this back with a total weight of
- about 0.5 kg)
- Bulb onions – 2 pcs. (one to clear)
- Carrots – 2 pcs.
- Bay leaf – 1 pc.
- Black pepper – 6-8 peas
- Dry dill – 2 branches (there was no dry one, I took a thickened part of green dill)
- Salt
- Ground black pepper
- Smoked bacon or fat brisket – 120 g
- Millet – 150 g
- Pepper Vodka – 100 ml
- Parsley and dill
Directions
- At the bottom of the goose maker, we put bay leaves and peppers. Top – unpeeled onion cut into slices and 1 carrot cut into thick slices. Then the dill stalks and spreads the pieces of the hare on them. Fill with boiled water to cover it slightly, and set on fire. When it boils, we will reduce the heat, try to remove the foam that has appeared as much as possible, and cook the hare for 2 hours. Leave the lid slightly open.
- Cut the brisket (bacon) into cubes. Cut the carrots and onions.
- Fry everything in a pan.
We wash the millet.
Then I took out the pieces of the hare and emptied the sauce through a colander. I threw out the vegetables. She put the hare back in the gosper. Salted and pepper it. I measured the amount of sauce remaining. After all, for porridge, I need three times more liquid than millet. - The sauce was poured into the roaster and the missing amount of water was added. Salted and poured millet. Added fried vegetables with brisket. And she continued to cook the kulesh over low heat until the millet is ready. In the end, I added vodka with pepper to the kulesh and sprinkled with herbs.Kulesh is delicious when hot.
Enjoy your meal!
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