Guest
Kulish has always been highly valued by Ukrainians because it was convenient to prepare it not only at home but also on trips. That's how it got its second name “field porridge“. Kulish was prepared and is still prepared from millet groats with the addition of vegetables, greens, and meat if available. This kulish with pork would have been considered rich by ancient Ukrainians because it is made with pork. If available, I recommend cooking it in a cauldron to make it more authentic. I preparing kulish from pork neck. This meat is ideal for long-term stewing because it has a layer of fat that slowly melts and prevents the meat from drying out. But kulish is a very versatile dish and you can cook it with different fillings. For example, kulish with mushrooms without meat tastes great. It is also sometimes prepared with fish. “Thick Kulish was considered delicious, not the kind in which grain after the grain is chased with a club“ - as is described in the book “Ukrainian Pas
