Kulaga recipe with viburnum. Kulaga traditional

Russian Kulaga
Russian kulaga was also called malt, salamata, steamed malted dough, kiselitsa, and maybe, in addition to the Dahl dictionary, and somewhere else and somehow... Its composition is traditional: malt, rye flour, water and viburnum.
I send the recipe with viburnum to FM "Berry Basket".
At first glance, this composition is somewhat unimpressive in taste, but it is really sweet even without the addition of honey or sugar! Suitable for everyday menus, but this dish can be especially valuable during Lent.
I had occasion to read that “Russian kulaga is an all-healing product”! It produces (I quote) “special enzymes rich in vitamins B2, B6, B12 and B15, which together with the tocoferls that arise during the process of yeast fermentation and with the active vitamins of viburnum (C and P) create an amazing effect.” Kulaga is recommended for supporting the body with a variety of diseases: acute respiratory infections, gastrointestinal tract, cardiovascular, nervous, etc.

Cooking kulaga according to an old recipe involves a Russian stove, and in the modern version we use other possibilities. It is convenient to cook kulaga in pots and glasses for making yogurt, but it also works well in other containers.
It is easier to prepare, does not have a strict composition, but is also tasty. Take note of this too.

To prepare kulagi according to the Russian traditional recipe, prepare the ingredients according to the list.
malt - 1 tbsp.
rye flour - 2 tbsp.
water - up to 1 glass
viburnum - to taste

If it is not the season now and there is no fresh sweet viburnum after freezing, then use dry or frozen berries, and syrup from them is also suitable. My recipe calls for homemade viburnum syrup.
In general, you can cook it without viburnum at all. The main thing is not to replace it with completely different berries if you want to get the real taste of traditional Russian kulaga.
Previously, housewives prepared malt themselves, but now it is easier and safer to buy it in a store. Speaking about safety, I meant that you need malt that is already dry in the form of a powder, and when you germinate grains at home, it is better to use them fresh and quickly, because they are a good environment for the growth of bacteria and microbes... Yes, and fiddling around with drying and Not everyone will do grinding, it’s a whole science, and maybe an art. After all, they used to say, “Learn not to brew beer, but to grow malt.”
First, brew the malt with hot water.
Place in a warm place, for example, closer to the stove on which you are cooking, or in a cooling oven after baking, or in a multicooker on the “yogurt” mode for an hour and a half.
Then add viburnum (berries or syrup) and rye flour.
Mix the mixture well until smooth and without lumps.
Now you need to let the workpiece finish and, if there is no Russian stove, then choose another place. Temperature is recommended 30-40 degrees. A yogurt maker, a multicooker with a “yogurt” mode or the ability to set the temperature are great for this; you can experiment with an oven at 50 degrees with the door ajar.
For an accelerated option, you can try cooking the kulaga on the lowest heat or in a water bath. Besides fermentation, the goal is for the mixture to thicken. Kulaga can be of different consistency, like porridge, and after cooling you can even cut it with a knife. I think that greater density is achieved when the kulaga is heated again after cooling, and then cooled again and repeating this several times.
Kulaga according to the Russian recipe is ready.
This kulaga may not look particularly appetizing due to its color, but the taste is good - sweet and rich.
It seems to speak for itself that it is useful.
Bon appetit!

Russian kulaga was also called malt, salamata, steamed malted dough, kiselitsa, and maybe, in addition to the Dahl dictionary, and somewhere else and somehow...

Its composition is traditional: malt, rye flour, water and viburnum. At first glance, this composition is somewhat unimpressive in taste, but it is really sweet even without the addition of honey or sugar! Suitable for everyday menus, but this dish can be especially valuable during Lent.

I had occasion to read that “Russian kulaga is an all-healing product”! It produces (I quote) “special enzymes rich in vitamins B2, B6, B12 and B15, which together with tocopherols arising during the process of yeast fermentation and with the active vitamins of viburnum (C and P) create an amazing effect.” Kulaga is recommended for supporting the body with a variety of diseases: gastrointestinal, cardiovascular, nervous, acute respiratory infections, etc.

Cooking kulaga according to an old recipe involves a Russian stove, and in the modern version we use other possibilities. It is convenient to cook Russian kulaga in pots and glasses for making yogurt, but it also works well in other containers.

Belarusian berry is easier to prepare, does not have a strict composition, but is also tasty. Her recipe is on the website, take note of that too.

To prepare kulagi according to the Russian traditional recipe, prepare the ingredients according to the list.

If now is not the season, and there is no fresh sweet viburnum after freezing, then use dry or frozen berries, and syrup from them is also suitable. My recipe calls for homemade viburnum syrup.

In general, you can cook it without viburnum at all. The main thing is not to replace it with completely different berries if you want to get the real taste of traditional Russian kulaga.

Previously, housewives prepared malt themselves, but now it is easier and safer to buy it in a store. Speaking about safety, I meant that you need malt that is already dry in the form of a powder, and when you germinate grains at home, it is better to use them fresh and quickly, because they are a good environment for the growth of bacteria and microbes... Yes, and messing around with drying And not everyone will do grinding, it’s a whole science, and maybe an art. After all, they used to say: “Learn not to brew beer, but to grow malt.”

First, brew the malt with hot water.

Place in a warm place, for example, closer to the stove on which you are cooking, or in an oven that is cooling after baking, or in a multicooker on the “yogurt” mode for an hour and a half.

Then add viburnum (berries or syrup) and rye flour.

Mix the mixture well until smooth and without lumps.

Now you need to let the workpiece finish and, if there is no Russian stove, then choose another place.

Temperature is recommended 30-40 degrees. A yogurt maker, a multicooker with a “Yoghurt” mode or the ability to set the temperature are great for this; you can experiment with an oven at 50 degrees with the door ajar.

For an accelerated option, you can try cooking the kulaga on the lowest heat or in a water bath. Besides fermentation, the goal is for the mixture to thicken. Kulaga can have different consistencies: either like porridge or after cooling - you can even cut it with a knife. I think that greater density is achieved when the kulaga is heated again after cooling, and then cooled again and repeating this several times.

Kulaga according to the Russian recipe is ready.

This kulaga may not look particularly appetizing due to its color, but the taste is good - sweet and rich. It seems to speak for itself that it is useful.

Bon appetit!

Kulaga is one of those dishes of Russian cuisine that, although thoroughly forgotten, is not completely lost.

This is how this dish was explained in dictionaries of the 19th century.

From Vladimir Dahl: “salamata; thick, brew; raw malted dough, sometimes with viburnum; steamed malted dough."

Brockhaus and Efron have: “a common people’s sweet dish made from rye flour and malt; the best variety is Kaluga dough.”

In the “Dictionary of Church Slavonic and Russian Language” (1847): “malted rye dough.”

Here it is necessary to explain that in Russian traditional culinary terminology, dough is different from dough.

“Dough” in Russia meant not only the familiar yeast, shortbread or puff pastry, suitable only for baking or spinning.

A common delicacy was a special dough that was eaten directly. Including the famous Kaluga dough, mentioned in the Brockhaus dictionary. Two Kaluga merchant dynasties were once engaged in its production and supply throughout Russia, somewhere from the end of the 17th century until 1917.

And this was by no means a common people's Lenten dish, consumed only due to poverty.

In an interesting essay “The Stay of Empress Catherine II in Tula,” published in the magazine “Moskvityanin” in 1842, I found the following historical anecdote about Grigory Potemkin:

“- Mikhailo Nikitich, there is not one thing here that I am a big fan of and that you sent me by courier to Bendery.

“I can’t guess, Your Grace,” answered a somewhat amazed Krechetnikov.

— You, it seems, are also the Kaluga governor?

- Exactly, Your Grace.

— And they probably forgot that Tula barn rolls are hardly better than Kaluga dough...

The next day Potemkin was already eating Kaluga dough.”

It is with this delicious raw dough that kulaga is closely related.

In “Description of the Tver Province in Agricultural Relation” by Vasily Preobrazhensky (1854) there is the following comparison of kulaga and brewed sweet dough:

“Kulaga and dough are prepared from flour sown from rye malt, and are part of the fast. They differ only in that the first can be cut with a knife, and the second is liquid, like a solution. Both are fermented, and mostly berries or lingonberries or viburnum are placed in both.”

And Dal gives such a detailed recipe for kulagi, slightly different from the Tver one:

“..mix equal parts rye flour and malt in a korchag with boiling water until the thickness of kvass grounds, evaporate in a free spirit and put in the cold.”

There are actually many options for preparing kulagi. The most common ones are made from rye malt, buckwheat or rye flour.

Kulaga can be boiled or simply brewed with boiling water, fermented, or eaten unleavened. If kulaga is made from malt, then it itself has a sweetish taste. And those made from flour are most often slightly sweetened with honey or sugar.

And the berries in the kulag are simply necessary. The most suitable one is viburnum. Its taste and aroma go well with rye malt.

Now viburnum is in its best form - juicy, ripe, slightly touched by the first frosts.

I prepared some kulaga with her just now.

I took half a glass of ground rye malt, brewed it with boiling water, and let it brew. It turned out like kvass wort, but a little thicker. I poured a spoonful of my usual leaven into it and stirred. And a day later he added the same amount of steamed viburnum mashed and rubbed through a sieve.

Tasty. And my son, who is less than four years old, also likes it.

Such is the kulaga.

Many people grow berries in their dachas, including viburnum. Its fruits have a specific sweet-bitter taste, so not everyone may like it when fresh. But experienced housewives know what to cook from viburnum so that in combination with other products it acquires a different, richer and more pleasant taste.

Viburnum-apple jam

Viburnum-apple jam

Of course, the simplest thing that can be made from any berry is jam. Well, viburnum jam is not just an excellent dessert for tea, but also an excellent remedy for colds.

You will need:

• 1 kilogram of sugar
• 1 cup fresh viburnum
• 1 kg apples

Cooking process:

Pie with viburnum

This recipe requires the following ingredients:

• eggs – 5 pieces
• fresh or frozen viburnum – 1 cup
• sour cream – 1 glass
• apples – 2 pieces
• sugar – 1 tsp.
• slaked soda on the tip of a knife
• flour – 200 gr.
• croutons – 5 tbsp. lie

Cooking process:

Prepare the dough: beat eggs with sugar, then add soda and sour cream to them. Beat everything well again and add the flour last. Mix everything until smooth and without lumps.

Peel the apples and cut them into small slices, mix them with a glass of viburnum and granulated sugar.

Grease a baking dish and sprinkle the bottom with breadcrumbs. Then divide your dough into two parts. Place the first part in the mold on top of the breadcrumbs, and place the prepared filling on top of it. Then fill everything with the remaining dough.

Bake the pie in an oven preheated to two hundred degrees for half an hour.

The pie is ready!

Belarusian kulaga with viburnum

Belarusian kulaga with viburnum

This is an old dish from Belarusian cuisine. It was once very popular and was often present on the tables of almost every family.

To prepare kulaga with viburnum you need:

• 1 kg of viburnum (you can take any other wild berry)
• 200 gr. granulated sugar
• 2 tbsp. lie honey
• 4 tbsp. lie rye flour
• 1 liter of boiling water

Cooking process:

It’s best if you cook the dish in a clay dish, but if you don’t have such a dish, then a regular saucepan will do. Fill the pan with water and add berries (the ratio of berries to water is 1:1).

Wait for the mixture to boil, reduce the heat and continue to cook until the berries are well softened. Then start adding flour to them, stirring continuously. Continue cooking without ceasing to stir.

About halfway through cooking, when the kulaga begins to thicken, you need to season it with sugar and honey. If you decide to completely replace honey with sugar, then the amount of flour will need to be increased by 1-2 tbsp. lie Then continue cooking, still stirring, until the consistency becomes like thick jelly.

Kulaga with viburnum is ready! It can be served as a stand-alone dessert or as a side dish for any porridge.

Viburnum pastila

Viburnum pastila

You will need:

• 1 kg viburnum berries
• 800 gr. Sahara
• 200 ml water

Cooking process:

Wash the viburnum and then blanch it in boiling water for 3 minutes. Drain the water, pour a glass of cold fresh water over the berries and cook until completely softened.

Cool slightly and rub the soft fruits through a sieve, add sugar to them. Place the mixture back on low heat and cook until it reaches a thick dough-like consistency.

Place the resulting pastille on a wooden board and dry it a little in the oven at medium temperature.

Viburnum pastila is ready! This product must be stored in a cool and dry place.

Sweet viburnum soup

Sweet viburnum soup

For this dessert soup you will need the following products:

• fresh viburnum – 400 gr. (if the viburnum is dried, then 2/3 cup)
• honey - 4 tbsp. lie
• sugar – 2 tbsp. lie
• starch - 4 tsp.

Cooking process:

Rinse the viburnum and fill it with two liters of water.

Wait until the mixture boils, and then add healthy honey, sugar, mix everything and cook for 10 minutes over medium heat.

Strain the resulting mass through a sieve and wipe the pulp. Remove the seeds and pulp from the viburnum. Bring the prepared berry mixture to a boil in a saucepan and pour the starch diluted in water into it little by little, stirring constantly. Bring to a boil again and remove from heat.

Viburnum soup is ready! It can be served either cold or hot.

Surely most of you know that you can make not only dessert dishes from viburnum, but also an excellent cure for colds. To do this, brew tea, add lemon, viburnum and a spoonful of honey. This drink will help fight any cold.

; thick, brew; raw malted dough, sometimes with viburnum; steamed malted dough; mix equal amounts of rye flour in a korchag with boiling water and, until thick as leaven, evaporate in a free spirit, and put in the cold; This is a delicious Lenten dish. Kulazhka is not a gang, not drunk, eat to your heart's content. Kulazhny , generally related to the kulaga. fist dough, malted. Kulazhnik m. — face down and. kulaga hunters. Kulazhat I'll make some brew, malt. Filthy , or lumpy , similar to kulaga.

• Dictionary of Brockhaus and Efron:

Kulagi recipe

This sweet dish comes in different types, e.g. Russian kulaga with viburnum And berry kulaga in Belarusian.

Russian kulaga is prepared from rye and rye flour, viburnum, without the addition of sweet foods (sugar, honey). diluted with boiling water, let it brew for 1 hour, then add twice the amount of rye flour, knead the dough and let it cool to the temperature of fresh milk (28-25°), then ferment it with rye crust and after the dough has soured, put it in a heated oven (Russian) - usually from evening to morning, that is, for 8-10 hours. In this case, the dishes are tightly closed and covered with dough for complete sealing. Kulaga is created through a process of restrained fermentation without access to air and low heat. As a result, special enzymes are formed, rich in B vitamins, which, together with tocoferls that arise during yeast fermentation, and with the active vitamins of viburnum (C and P), create the amazing effect of a “all-healing” product. Among the people, kulaga was used to treat colds, nervous, heart, kidney, and gallstone diseases. This healing effect and taste were the result of extremely special cooking conditions.

Kulaga, one might say, is a sister. It was also made from rye, this is also a dessert. In appearance, kulaga resembles porridge; it is so thick that it can be cut with a knife. The color of kulaga is from golden-pinkish to dark brown, the taste is sweet and sour, the aroma is honey.

The preparation of kulaga, just like, is based on the enzymatic conversion of flour and potato starch into glucose. That's why kulaga has a sweet taste. For cooking potato kulagi Boil the potatoes in their jackets, cool, peel, and chop so thoroughly that not a hint of lumps remains. Then a semi-thick dough is kneaded (with sifted rye flour), transferred to a clay pot and, closing the lid, placed in a heated Russian oven, raking hot coals from all sides to the pot. After an hour, remove the pot, beat the mass well with a beater (whorl), close the lid again and put it in the oven for another hour. After this, remove the pot from the oven, remove the lid, and cool the kulaga. Place in a wooden bowl (small bowl), cover with a towel, and place in a warm place (on a Russian stove) for a day to sour, making sure, however, that it does not become too acidic. Then they put it back into a clay pot and, closing the lid, put it in the oven for baking. Kulaga is ready. They eat kulaga cold, then it is even sweeter, more aromatic and tastier.

Belarusian kulaga prepared without, mixing rye flour with any wild berries and a small amount of sugar or honey.
Berries 1 kg, boiling water 1 l, rye flour 80g, sugar 200g, honey 60g.
Any fresh forest berries go to this kulaga - strawberries, blueberries, raspberries, bird cherry, lingonberries, blueberries, viburnum. To prepare kulagi, pitted plums and cherries can also be used. The vessel for the kulaga (clay pot) is filled half with berries, half with water and boiled. When the berries are boiled, add rye flour to them and stir until it acquires the consistency of jelly. But before the kulaga is ready, in the middle of cooking, after adding flour, it is seasoned with sugar.