🇷🇺 Russia · Food
Kulesh
By eatmundo · September 8, 2026
🇷🇺 RUAI-generated imageA thick, rustic millet or buckwheat porridge enriched with onions and eggs. It was historically a staple for Cossacks on the move.
Ingredients
check them off as you prepareHow to Make It
- 1
Rinse 300g buckwheat thoroughly under cold water until the water runs clear.
- 2
Bring 600ml water to a boil in a medium pot and stir in 1 tsp salt.
- 3
Add the buckwheat, cover, and reduce heat to low for 20 minutes.
- 4
While it cooks, sauté 1 finely chopped onion in 50g butter until golden.
- 5
Crack 2 eggs into the frying pan with the onion and scramble gently until just set.
- 6
Remove the buckwheat from the heat and fluff with a fork.
- 7
Stir the onion and egg mixture into the cooked buckwheat until evenly distributed.
- 8
Serve warm immediately in deep bowls, perhaps with an extra knob of butter.
Frequently Asked Questions
What is Kulesh?+
Kulesh is a hearty, traditional thick porridge originating from Cossack culture. It is primarily made from millet or buckwheat, often combined with onions, fat, and sometimes eggs or meat for a filling, portable meal.
Should the buckwheat be toasted?+
Yes, using pre-toasted buckwheat adds a nuttier flavor, but you can toast raw groats in a dry pan for 3 minutes first.
Can I use millet instead of buckwheat?+
Absolutely, millet is a very traditional alternative and will result in a creamier texture.
How do I avoid mushy porridge?+
Do not over-stir the porridge; let it steam in its own residual heat after turning off the flame.
What sides go well with this?+
A crisp cucumber salad or some pickled vegetables complement the earthy flavors perfectly.
🇷🇺 RUAI-generated image
