Kulish

Name: Kulish
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Ukrainian
Ingredients: 1 cup millet, rinsed; 3 cups water; 1 tsp salt; 8 oz bacon, diced; 1 medium yellow onion, finely diced; 1/4 tsp ground black pepper

Kulish is a rustic Ukrainian millet porridge cooked in water and topped with crisp fried bacon and onion. It is a filling peasant dish that is still served in villages across the country.

50 minEasyServes 4440 cal/serving

UkrainianSideStovetopStandardGluten-FreeDairy-FreeEgg-FreeNut-Free

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Ingredients

1 cup millet, rinsed
3 cups water
1 tsp salt
8 oz bacon, diced
1 medium yellow onion, finely diced
1/4 tsp ground black pepper

Instructions

1

Bring 3 cups water to a boil in a medium pot. Stir in 1 cup rinsed millet and 1 tsp salt.
2

Reduce the heat to low, cover, and simmer 25 minutes, stirring once or twice, until the millet is tender and the water is absorbed. Rest 10 minutes off the heat.
3

While the millet cooks, fry 8 oz diced bacon in a skillet over medium heat until crisp. The bacon is done when it reaches 160°F internal temperature.
4

Add 1 medium finely diced yellow onion to the bacon fat and cook until golden, about 5 minutes. Season with 1/4 tsp ground black pepper.
5

Fluff the millet with a fork, spoon it into bowls, and top with the bacon and onion with their fat.

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Questions

What is Kulish?

Kulish is a rustic Ukrainian millet porridge cooked in water and topped with crisp fried bacon and onion. It is a filling peasant dish that is still served in villages across the country. This reference files it under Ukrainian side: made on the stovetop, rated easy and about 50 minutes start to finish.

How long does Kulish take?

As written, 50 minutes: 15 of prep and 35 of cooking. The longest single stretch is step 2 (25 minutes): "Reduce the heat to low, cover, and simmer 25 minutes, stirring once or twice, until the millet is tender and the water is absorbed."

What internal temperature should Kulish reach?

For Kulish, the target internal temperature is 160 F (about 70 C), given in step 3. A probe thermometer removes the guesswork.

Can I use turkey bacon instead of bacon in Kulish?

Yes. Turkey bacon renders almost no fat, so add a tablespoon of oil wherever the method counts on the drippings. As written, the entry for Kulish uses 8 oz bacon, diced.

How do I store and reheat Kulish?

Refrigerate what is left of Kulish within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

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