Subject: Millet and Bacon Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Oct 10 2000 - 10:35:38 EDT
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F O O D F U N N Y
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Thanks to reader Linda from Seguin, Texas for this true food funny:
I have two sons, now nearly 28 & 26. When the oldest was 6 and the
younger was 4, I worked part time only in the evenings. I would take
the boys to my husband's work at 5:00, I'd go to work, and then he'd
take them home and fix supper for the three of them. This worked out
perfectly so we didn't have to have a sitter.
After cooking supper for a while, my husband had mastered enough
dishes for them to survive - especially if it came from a box. Well,
I had to have surgery so I was off work for six weeks. I did all the
cooking as I did before and of course Mommy's cooking was never from a
box - well, at least hardly ever.
At the end of the 6th week of staying home, I announced on Friday
night at supper that "You guys better enjoy Mommy's cooking for the
next 2 days, because I'm going back to work on Monday." With that
announcement, my youngest plopped his elbow on the table, slapped his
cheek as he rested his head in his hand and quickly moaned, "OH, NO!
HAMBURGER HELPER AGAIN!" Needless to say, my husband was speechless
and I was in tears from laughing so hard. As they say, "Out of the
mouth of babes."
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T O D A Y ' S R E C I P E
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Although I offer it as the soup course in a Russian meal, kulesh is
often served as a one-dish meal.
Millet and Bacon Soup (Kulesh)
1/2 cup millet,* rinsed in cold water
8 cups (2 L) water
Salt to taste
2 Tbs (30 ml) butter
1 large carrot, peeled and cut into julienne strips
1 small celery root (celeriac), peeled and cut into julienne strips
1 medium onion, peeled and cut into juliennes strips
2 - cloves garlic, finely chopped
3 medium potatoes, peeled and cut into 1-inch (2 cm) dice
6 - 12 strips bacon, cut into 1-inch (2 cm) pieces, sauteed until
golden, drained
Chopped parsley for garnish
* Millet, a staple grain in much of the world, is available in finer
supermarkets and health food stores.
Combine the millet, water, and salt in a large pot and bring to a
boil. Reduce the heat and simmer covered for 20 minutes. Meanwhile,
heat the butter in a skillet over moderate heat and saute the carrot,
celery root, onion, and garlic until tender, about 5 minutes. Add the
sauteed vegetables and potatoes to the pot and simmer covered for 20
minutes. Remove the pot from the heat and add the bacon. Allow to
stand for 5 minutes before serving. Garnish with chopped parsley.
Serves 6 to 8.
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