Description
This dish from the Cossacks of Zaporizhia, maybe from the Hungarian porridge made from millet Koeles, definitely is hearty and delicious. The main components Kulesza ne-Xia grits and bacon, cooked it, even from the white part of the reed river. Porridge should be thick, so "grain for grain not gonyalsya with a baton".
Ingredients
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Salmon
700 g
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Potatoes
3 piece
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Millet
100 g
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Onion
1 piece
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Carrots
1 piece
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Fat
40 g
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Greens
1 coup
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Salt
1 tsp
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Bay leaf
1 piece
Cooking
Fish's head to wash, remove the gills. In cold water, 2 l, lay fish products, half of carrot and onion, parsley root. Bring to boil, remove the foam, add salt. Cook for 10 minutes.
Take out fish on a dish, strain the broth into a sieve.
Millet rinse in several waters to clean potatoes, cut into small cubes. Lay separated in the boiling fish broth. Cook for 25 minutes.
The salty bacon cut into thin slices.
The second half of the carrots and onions to chop.
In a pan fry the bacon, slightly podtopil it, spread the carrot and onion and fry, stirring occasionally.
Put in a saucepan peretarka, to bring salt to taste. Greens wash, dry, chop finely and add to soup with the Bay leaf. Simmer for a few minutes and remove from heat.
The cooled fish apart into pieces, put in dish a La carte to Koleso.
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