Field Kitchen: Cooking Lunch In Nature

Fresh air, green grass and warm rays of the sun attract nature. Stock up on a bowler hat, a frying pan and a knife, and we will show you simple recipes for dishes on a fire.

Fresh air, green grass and warm rays of the sun attract nature. Stock up on a bowler hat, a frying pan and a knife, and we will show you simple recipes for dishes on a fire.

The menu includes soups and cereals with stew and lard. Overeating!

Kulesh

 

Ingredients:

2 tbsp. millet 0.5 kg potatoes 1 onion 1 carrot can of stew or 100 g of lard

Rinse the millet, peel the potatoes and cut into cubes. Send them to the kettle with hot water at the same time, because the millet is cooked very quickly. Salt the porridge. Fry lard or stew with chopped onions and chopped carrots and immediately send to kulesh. When the porridge is ready, let it brew. Before serving, you can sprinkle with herbs.

cabbage soup

 

For cabbage soup you will need:

1 kg sauerkraut 0.5 kg potatoes a can of stew 1 onion 1 carrot

Pour vegetable oil into a pot and pour chopped cabbage, after 8 minutes add chopped onion. Simmer the cabbage for 15-20 minutes, stirring regularly. Then add water, throw in the diced potatoes and bring the cabbage soup to a boil. Add stew. There may be large pieces of meat in it, cut them. Salt, if necessary, and cook until the potatoes are fully cooked.

Pea soup with smoked meats

 

Here's what you need to make pea soup:

400 g peas 1 onion 1 carrot 5 potatoes 200 g smoked sausages bay leaf 4 garlic cloves dill, green onion

Rinse the peas in two waters, then boil in salted water. At this time, in a wide and deep frying pan (pot or pan), fry finely chopped onions and carrots for 5 minutes, add sliced ​​​​sausages, 2 crushed garlic cloves, after 6-7 minutes - diced potatoes. It should only lightly fry, acquire a golden color. When the peas are almost cooked, send the roast and bay leaf to it. At the end of cooking, add 2 whole cloves of garlic. Serve sprinkled with chopped green onions and dill.

Barley with beef

Barley Ingredients:

200 g pearl barley 1 kg beef on the bone spices 50 g butter

Boil the beef in a pot until tender. Soak the barley in water at this time. Remove the cooked meat, and send the cereal to the salted broth and continue cooking. At this time, separate the meat from the bone, cut into small pieces and return to the pot, mix, add spices and butter. Cook until the cereal is fully cooked.

Ear on the fire

 

For fish soup at the stake you will need:

1 kg fish 50 g rice 1 carrot 6 potatoes 1 onion green onions and dill

The fish must be cleaned, washed, cut into pieces, gills removed from the head (otherwise the ear will be bitter). Send the fish to the pot. Salt and cook, removing the foam. When the foam stops appearing, add washed rice, diced potatoes, carrot slices and an onion cut in half, you can add bay leaves and sweet peppers. After 15 minutes, remove the heads and tails, add the greens, sweat for another 3-4 minutes - and you can remove from the heat.

Buckwheat with stew and champignons

 

Ingredients:

300 g buckwheat 200 g champignons a can of stew 1 onion 1 carrot 30 g butter

Rinse buckwheat and put to boil in salted water. When the buckwheat boils, add butter and half of the mushrooms. In a frying pan, fry chopped onions and carrots, add the remaining mushrooms and stew cut into large pieces. Fry for 15 minutes. Then send the roast to the porridge and simmer for another 10-15 minutes.