Cossack soup gruel of millet - how to cook gruel at home - a step by step recipe photos

Once upon a time the Cossacks gruel cooked in the field on fire. But over time, this thick rich soup became popular dish and many mistresses. Options for making this dense first course very much. I offer to cook a delicious and hearty Cossack gruel with millet, dried fish and zazharki in pork fat.

What You Need to pot 3 liters:

• Dried fish - 200 grams;

• wheat - 6 table. lodges;

• Potatoes - 4 pcs. (Middle);

• dill cream - 3 table. boxes .;

• Garlic - 1 clove;

• pork fat (internal) - 150 gram;

• bow - 150 gram;

• salt, ground black pepper - to taste.

How to cook gruel

Starting to cook, we need to put three-liter pot of water on the fire. When the water boils, pour into the pan washed millet, make a small fire and cook it until tender.

Next, we need to clean up dried fish on the scales, gut and carefully remove all the bones. Cut the fish into small pieces of any form and send it to boil in a pot of millet.

Now, we begin to prepare zazharku. Pork fat, we shall cut into small pieces. Onions need to clean out and, also, cut finely as possible.

We spread the oil into the pan and fry until a crackling, add to the pan the onion and brown it.

After cooking zazharki need to clean out the potatoes and cut its medium-sized cubes.

When the fish and millet cooked, we need the broth with salt and add the sliced ​​potatoes.

While potatoes boil, clean and chop the clove of garlic.

In the finished soup introduce zazharku, put the frozen dill and at the end add the chopped garlic. Once again we bring to boiling soup.

It is advisable to give the finished brew Kuleshov an hour or two. But it does not always work. This fragrant and delicious nourishing soup Cossack my family eat normally, still hot.