How to cook Nikita Khrushchev's favorite hunting bag at home

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I will continue the topic of nutrition for the Kremlin leaders. Hope nobody minds? There is quite a lot of information on it on the Internet, but it's all kind of... contradictory. Recipes are sometimes given in general phenomenal, which are very difficult to imagine - not due to the scarcity of this or that product, no (in most cases, the ingredients are more than available), and in the absurdity of their combinations.

One gets the impression that most often these recipes were taken from the ceiling. Well, you have to fill in a thousand characters, let's say - here is a person who fills.

Well, okay, I will not stretch out the introduction, today - about the hunting kulesh of Nikita Sergeevich Khrushchev.

As a child, I stubbornly thought that kulesh was any soup with bacon, cooked in a pot and over a fire. I don’t remember where this confidence came from. Maybe after I read Belyaev's "Old Fortress" - there was just a mention of kulesh, cooked on a campaign scouts of Pilsudski (if suddenly someone also read the book - the scene of the raid of Zarechensk and village boys on the scout camp).

Then, when I began to take an interest in food, not only in terms of "eat", but also in terms of "where did it all come from" (the history of the kitchen became interesting BEFORE how to cook fell in love), learned that kulesh, in fact, is anything - from liquid gruel to stew, and its filling varies depending on the region origin.

Moreover, the regions of origin are the southern Russian regions and further - Ukraine, Belarus, Hungary. By the way, kolesh in Hungarian means "millet", "millet". It is not surprising that in different explanatory and culinary dictionaries, kulesh has different interpretations.

Dal calls a liquid stew with corned beef from pea oatmeal, bacon and other things, Pokhlebkin - flour porridge with bacon in Belarus and millet gruel with cracklings and onions in Ukraine and southern Russia. There is also a Cossack smooth kulesh - but I think about it another time.

If you look closely, the presence of boiling cereals and lard becomes the defining signs of kulesh.

If so, then the dish that was prepared for Nikita Sergeich, of course, is kulesh (and it is really tasty, somehow it was made during the campaign, I liked it because it was not bland, on the contrary, rich, bright). You can cook it at home too. But ideally, of course, you need a cauldron or a cast iron.

The recipe itself is simple:

  • A chicken weighing about 1.2 kilograms
  • 200 grams of lard
  • Rice - 1 glass
  • Eggs - ten pieces
  • Tomatoes - 10 pieces
  • Onion - 3-4 heads
  • Salt, pepper to taste like other spices

Water: look by the number of eaters, what kind of rice you have, and your appetite. But the kulesh should be thick.

Here you will have to tinker a little with cooking.

First of all, cut the bacon into small pieces, chop the onion into quarters. Next, we warm up a thick-walled cauldron, a cast iron pot, a saucepan (if we cook at home) and put lard there to fry in our own fat. If you have a cauldron, a good, "used" or cast iron, you do not need to use oil, if you have a saucepan, then you will probably have to add a little oil. When the bacon is browned, we send the onion to the same place.

Fry-fry-fry. And at the same time we cut the chicken into small pieces.

When the onions are fried, we send the chicken to the iron pot or cauldron. First, fry, then let it possibly stew. When the chicken is ready, fill it with hot boiled water - the heating under the cauldron should be maximized so that the water boils as quickly as possible.

As soon as it boils, add rice and cook for 15 minutes. When the rice was poured, the heating can be reduced, and in order to "steam" everything, cover the dishes first with foil, and then only with a lid.

During these fifteen minutes you need to have time to blanch the tomatoes, peel them and grind them (you can punch them with a blender), and when 15 minutes have passed, send the mashed potatoes to a kale.

Then beat a dozen eggs and carefully, you can add them to the soup through a sieve, stirring constantly.

Reduce heat, salt, pepper, add chopped herbs and let stand for a few more minutes.

Bon Appetit!

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