When tourists are going camping, they take with them the necessary supply of food. But one of the additional pleasures of the trip is cooking at the stake using the gifts of nature.
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What ingredients will be needed
The most favorite campfire dishes that are cooked at the stake are camp cereals, camp soups and forest drinks. For their preparation, fish caught in fishing, herbs, berries and even needles collected in the forest are perfect. It will also require a certain supply of non-perishable products, such as ghee, powdered and condensed milk, vermicelli, stew and cereals, bouillon cubes.
Soup, soup, soup and soup on the fire
In order to prepare a simple tourist soup with noodles, you will need bouillon cubes, vermicelli or small noodles, a tablespoon of ghee and spices. Pre-mashed bouillon cubes are dropped into boiling water over a fire, then noodles or noodles are poured. The soup is cooked for no longer than twenty minutes, and five minutes before cooking, spices and vegetable dry seasonings are added. Such a soup, of course, is better to diversify with mushrooms or herbs collected in the campaign, for example, sorrel or nettle.
To prepare a fragrant stew of fresh mushrooms, you need to rinse them and peel, separate the hats from the legs. Finely chop the legs and fry them, and chop the hats coarsely, add water and cook on the fire for half an hour. Twenty minutes before the readiness to fill in noodles or vermicelli, mushroom legs, pepper and bay leaf, salt. For such a stew, the collected butter, boletus, boletus, and porcini mushrooms are perfect.
If you collect sorrel, nettle or sour, you get aromatic fresh cabbage soup. They will also need a can of stewed beef and some flour. Nettles are thoroughly washed, boiled over a fire in boiling water until the leaves become soft, then spread on a wooden board and finely chopped. Rinse and cut enough sorrel. In a large saucepan, melt two tablespoons of melted butter, pour in the flour, then put the nettles, add the broth remaining after cooking the nettle. Boil no longer than twenty minutes, putting ten minutes before cooking, meat, sorrel, salt.
If the trip involves fishing, a real fishing ear is necessarily cooked at the stake. One and a half or two kilograms of fish are cut, gutted and washed, and then divided into two parts. In boiling salt water, the first batch of fish is cooked for no longer than twenty minutes, and then the broth is drained. A second batch of fish is cooked in the drained broth. Then, black pepper, potatoes and carrots, as well as pieces of fish are placed in the filtered fish stock. The broth is boiled again for another twenty minutes.
Porridge at the stake
Hearty and thick camp cereals are usually cooked for breakfast. Any cereal (millet, buckwheat, hercules and others) is suitable for them. Krupa is soaked the night before. Cook porridge at the stake, taking into account the fact that the amount of water should be increased one and a half times, milk porridge is first boiled in water, and then milk powder diluted in water is added. Hercules groats are cooked at the stake for twenty minutes, buckwheat and millet, as well as rice - for about an hour, semolina - no longer than ten minutes. Instead of sugar, you can add condensed milk to the finished porridge.