Winter outside, spring in the hearts and summer daylight saving time. Bought two bunches of mysterious “sour grass” at DePiero’s Farms, turned out it was sorrel, so made this hearty but low calories soup, that works great for cold Meatless Monday evening.
Inspired by The Guardian Sorrel Recipes.
Soup or porridge meal name came from Hungarian word köles – millet. There are two essential ingredients – millet and salted pork (salo). Potato came later but added texture and hearty. Other name is Field Porridge, as in prepared on campfire.
Salo (salted pork fat) is very important part of Ukrainian cuisine. Yes, it is very rich in calories, but, like bacon, makes all meals tastes better! Black bread with piece of salted pork fat is best for vodka. Also absolutely delicious thing – chopped or minced in a meat grinder salted pork fat and lot of chopped garlic. I store it in small jar in freezer and use in very small amounts for authentic taste of my Ukrainian meals. Like borscht or kulesh.
And about millet – in Russia we use many groats but not in many ways, mostly like boiled in water or milk with some butter and sweet or savory addition on top. Most popular way to cook millet is bake it in pot with chopped pumpkin. Use as colorful grouts as you can find, the bright yellow millet do not fall apart (mine was pale).
Oh, and there is important thing to know about millet – it contains fat, which eventually oxidize and millet begins to taste bitter. To avoid this, keep the millet in a dark cold place (I use the freezer as well) and be sure to rinse the millet couple times with hot water before cooking.
I used slow-cooker for this meal.
Yes, stewed or baked. A little closer for ideal Russian cooking – in Russian Oven (Pechka). Stewed borscht turns rich taste and color. Still can be meat or vegetarian versions. For this recipe large oven-proof pot needed, the best choice for Russian Oven was Russian Pot (chugunok), but I used my biggest cast iron pot. Large beans pot (ceramic or clay) works too. I tried new order of ingredients in borsht, recipe adapted from Russian Blog.