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Kulish (Ukrainian Millet and Chicken Porridge)
Traditional Ukrainian kulish is a hearty one-pot millet and chicken porridge with potatoes, carrots, herbs, and olive oil, cooked until thick and comforting.
Prep:
50 minutes
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Cook:
4-6 servings
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Easy
Ingredients
1 cup millet
1 pound 2 ounces chicken thigh meat (or other boneless chicken)
1 medium carrot
1 large onion
2 medium potatoes
2 tbsp olive oil
6 ⅓ cups water or chicken broth
Salt, black pepper, and bay leaf to taste
Fresh dill or parsley, chopped
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180 g millet
510 g chicken thigh meat, diced
60–80 g carrot
150–180 g onion
300–350 g potatoes
30 mL olive oil
1.5 L water or chicken broth
Salt, black pepper, and bay leaf, to taste
10–15 g fresh dill or parsley, chopped
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
-
Applicances
Cuisine
Disease state
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Instructions
- Cook the chicken: Cut the chicken into bite-sized pieces. Heat the olive oil in a large pot and sauté the chicken until lightly golden.
- Add the vegetables: Add the finely chopped onion and diced or grated carrot. Cook together with the chicken for a few more minutes until the vegetables begin to soften.
- Simmer: Pour in the water or chicken broth. Add the diced potatoes and the bay leaf. Bring to a boil, then reduce the heat and simmer for 15 minutes.
- Add the millet: Rinse the millet thoroughly under running water to remove any bitterness. Stir it into the soup and continue cooking over low heat for 20–30 minutes, until the millet is tender and the mixture becomes thick and creamy.
- Finish the dish: Season with salt, black pepper, and your favorite herbs or spices to taste. Stir in the chopped fresh dill or parsley. Remove from the heat and let the Kulish rest for 5 minutes before serving. Serve hot as a hearty traditional Ukrainian one-pot meal.
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Nutritional Info
Storage
Notes
Used with permission from
David Janelidze, MD, PhD; Halyna Nezhgovorova, MD, PhD; Oleg Shvets, MD, PhDDavid Janelidze, MD, PhD; Halyna Nezhgovorova, MD, PhD; Oleg Shvets, MD, PhD
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