Ingredients

• Millet, rinsed 200 g
• Water 2 l
• Potatoes, peeled and diced 3 medium (500 g)
• Salo (salted pork fatback), diced 150 g
• Onions, finely chopped 2 medium (250 g)
• Garlic, crushed 3 cloves (12 g)
• Bay leaves and black pepper 2 leaves, a pinch
• Salt to taste
• Dill, chopped 20 g
• Green onions, chopped 30 g

Instructions

1. 1

   Rinse the millet in hot water several times until the water runs clear.

2. 2

   Bring 2 l of water to a boil with the bay leaves, add the millet and cook for 15 minutes, skimming off any foam.

3. 3

   Add the potatoes and cook for 15 minutes more, stirring now and then so the millet does not stick.

4. 4

   Meanwhile fry the diced salo in a dry pan over medium heat for 6-8 minutes until the cracklings are golden, then add the onions and fry for 6-7 minutes until soft and light golden.

5. 5

   Tip the salo, onions and all the rendered fat into the pot, add the garlic and pepper, and taste before adding salt, as the salo is salty.

6. 6

   Simmer for 5 minutes more; the kulish should be thick but still spoonable, so add a little boiling water if needed.

7. 7

   Remove the bay leaves, stir in the dill and green onions, and serve hot.