Soldier's porridge in the field was usually prepared from buckwheat, millet or pearl barley, with the addition of stewed meat and vegetables. This simple and hearty dish is traditionally served on May 9, in memory of the hard days of the army and the Great Victory. However, our grandfathers' favorite recipes can become familiar to any family, especially if they like to go out into the countryside and cook food in field conditions.
Soldier style buckwheat porridge
For this recipe, you need to purchase a couple of cans of high quality beef stew. A can of a good product, according to the Russian State Standard, should have the name "Stewed beef". Pay attention to whether there is printing on tin (cheap one-day firms cannot afford it) or, as an option, a paper label rolled along its entire length. Choose products from large meat processing plants.
According to GOST 5284-84, beef stew must contain slices of meat weighing at least 30 g. If the standards adhered to by the manufacturer of the product are specified, you have more chances to buy "the very stew".
Sort out 2 cups of buckwheat, place it in a pot and fill it with clean water so that the liquid is 3 cm above the level of the cereal. Add table salt to taste and over the fire for another 3-5 minutes - and the food is ready like a soldier.
If you are preparing soldier's porridge for May 9 at home, then you can use a saucepan with thick walls. It is advisable to pre-ignite the buckwheat in a cast-iron pan, and warm up the container for the brew.
Hearty army millet porridge
Ghee (raw or salted) lard with fried onions is an excellent high-calorie addition to field porridge. If you do not have the opportunity to use a frying pan, pre-fry the onions cut into thin half rings (200 g) in a kettle in lard (300 g) and put the browned vegetables and cracklings in a separate bowl.
Pour one and a half liters of clean water into a pot and boil. Pour a pound of sorted and washed millet into boiling water and cook it almost until tender, stirring occasionally. Put the lard and onion dressing in the porridge, add a can of pork or beef stew and table salt. Finish the millet. If desired, you can add garlic, chopped parsley, chives, dill, black pepper to the brew.
Soldier's recipe: millet and potato porridge
Millet porridge with potatoes is an extremely simple, hearty dish. Cooked in the open air, it is also especially tasty. To prepare it, pre-fry the onion (3 heads) in lard (100-150 g) until golden brown. Leave the brown little greaves for dressing as well.
Soldiers often cooked porridge "Friendship" from the remains of pearl barley, millet and buckwheat. Vegetables, bacon, stew were added to them. Due to the variety of ingredients, such food was distinguished by its rich taste and calorie content.
Cut a pound of peeled potatoes into slices, sort and rinse with 2 cups of cereal. Dip vegetables and cereals in boiling water, boil. Add the dressing to the porridge, beat 5 raw chicken eggs into the brew, stirring vigorously. Simmer the porridge over the fire for a few more minutes before use.
