Porridge with mushrooms
Porridge (Kulish) — dish of the Zaporozhye Cossacks. Real Cossack Kulish — spring water, millet of Sumy and wild garlic, and all. In our days the recipe Kulesza has changed, it is porridge with the addition of other ingredients. Cereals in porridge any good, but I'd rather it fall apart. I decided to try to cook meatless mushroom soup with rice and vegetables, but nutritious, tasty and very aromatic.


  • Salt

  • Black pepper

  • Nutmeg

    1 tsp

  • Garlic

    2 tooth

  • Carrots

    1 piece

  • Sunflower oil

    50 ml

  • Onion

    1 piece

  • Figure

    1 cup

  • Potatoes

    4 piece

  • Mushrooms

    400 g


Boil in salted water mushrooms, water does not pour. Mushrooms take out of the broth. If you have no desire to cook the mushrooms, you can use canned, cooked mushrooms, but not pickled.
Onions and carrots cut into cubes, fry in a cauldron or a deep thick-walled pan in vegetable oil.
To the onion add the mushrooms, pour the mushroom broth and water if needed — the glass grits is 5 cups of liquid. At first I added 2 tbsp. of water, and then 3. when I laid the potatoes.
To mushrooms, add rice,
nutmeg can and other seasonings to the rice, mix well and simmer 5 minutes.
Then I filled the rice weight 1/3 of ceramic ware, as porridge when cooked, will increase. This cookware I have about 2 liters.
Not covered with a tight lid and put in the oven at t 200°C until boiling.
After 30 minutes, reduce temperature to 170 C, add the potatoes diced, chopped garlic, salt and pepper to taste and mix well, if not enough liquid, add.
Cook until the potatoes are done, about 1 hour, not forgetting occasionally stir. Infuse kulesa at a minimum temperature.
And served gruel, sprinkled with herbs to the table. Bon appetit!
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