If you are fasting or simply dislike meat, this kulesh will suit your taste. And, unlike the classic kulesh, this recipe will contain not only millet but also peas.
Summary
| Course | Main Dish |
| Cuisine | Eastern European |
Ingredients
Ingredients- Millet groats – 100 g
- Dry peas (halves) – 100 g
- Fresh dill – 1 large bunch
- Carrots (large) – 1 pc.
- Bulb onions – 1 pc.
- Garlic – 2 teeth
- Egg – 1 pc.
- Vegetable oil – 3 tablespoon.
- Salt
- Ground black pepper
Print Recipe
Pin Recipe Instructions
- Wash the peas and cover with water, the layer of water above the peas should be about 5 cm. Put them on the stove and simmer for as long as it takes to soften them. Add some water to the peas from time to time so that it does not boil away.
- When the peas are soft, add the washed millet groats to them.
- Pour the water into a pot of peas and millet so that the layer is about 3-4 cm thick. Add the seasoning.
- While the millet is boiling, peel the carrots, garlic, and onions chop the onion finely, and either chop the carrots into small pieces with a knife or grate them.
- Fry vegetables in oil (sunflower, olive) or margarine.
- Chop the peeled garlic as small as possible, chop the dill as well.
- Pour the dill and garlic into the pan and fry for another minute.
- Shake a raw egg with a fork, adding a little water.
- When the millet is already soft, pour the egg diluted with water into the pan and stir for a minute.
- Transfer the frying to a saucepan with the rest of the products and boil. Now the dish needs to be removed from heat and left for 15-20 minutes to infuse.
Enjoy your meal!
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