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Cossack Kulesh with Chicken Giblets

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Adjust Servings:
The base:
150 g of Millet
600 ml of Water Or a broth
50 g of Lard
300 g of Chicken hearts
300 g of Chicken liver
1 Carrot
1 Onion
2 tbsp. of Extra Virgin olive oil
to taste Salt
2 Pimento
1 Bay leaf
5 Black pepper whole

Cossack Kulesh with Chicken Giblets

  • 50 min
  • Serves 4
  • Medium


  • The base:

  • Meat:

  • Vegetables:

  • Spices:



Kulesh, a thick soup based on millet and lard, is a field kitchen dish of Zaporozhian Cossacks. It at once suggests that the dish is a rich one, cooked with what was available and on a campfire.

Millet and lard make the base of the dish and the rest can be added to taste and availability. The Kulesh was cooked with jerky, game, roots, herbs, mushrooms, fish, etc.

Everything I’ve said before sounds boring 🙂 . Kulesh is, actually, an expanse of creativity! You can cook it with anything you want, such as vegetables, fish, meat, smoked meats and herbs. Try different options and develop your own modern Kulesh!

Today we’re going to make Kulesh with chicken giblets, such as heart and liver. This is still the classic version, but I already put a moderate amount of lard and added olive oil.

More on consistency. In the photo, you see Kulesh as thick porridge. That’s how I like it and that’s how it looks better in the photo:) You can make it more liquid, something between soup and porridge so it will be closer to the classic version.

Any version of this dish is rich and suitable for the first half of the day. It can be served with fresh or fermented vegetables.

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Rinse the millet well, rinsing with boiling water if necessary.
Remove the fat and streaks from the chicken hearts and cut them into two pieces.
Grate the carrots with a fine grater and dice the onions finely.


In a thick bottomed pot, place the millet and hearts. Then, add a little salt, black pepper and allspice peppercorns and a bay leaf. Fill everything with water, bring to a boil, remove the foam and cook at a low boil for about 20 minutes. Add more water if necessary.


While the millet is cooking, dice the lard finely, put it in a frying pan and render the fat over low heat. When the fat is rendered and the lard becomes crispy, add the onions and carrots and sauté together over medium heat until the vegetables are soft. You can fry them a little.


Add the sautéed vegetables with the crispy lard to the millet, mix and cook together for another 5 minutes until the millet is done.


Clean the liver from the membrane and saute it in olive oil. Add the liver to the cooked Kulesh, mix, season to taste with salt, put the lid on and let it stay for 5 minutes. Serve it hot.

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