One of the traditions of the May 9 celebration is the obligatory field cuisine in places of mass festivities. Many people like tasty and crumbly buckwheat with stewed meat. Not everyone has the patience to stand in line for a portion. However, you can cook such a delicacy at home, like other dishes that were eaten at the front and in the rear during the war. Of course, this is just an approximation to quinoa bread or flour brew, after all, this food is intended for survival and is not very useful.
Soldier's porridge
The easiest option for a treat for the warring grandparents and their little grandchildren is buckwheat porridge with stewed meat. For one can of beef stew, take 300 g of cereals and 4 medium-sized onions. Chop the onion, fry in lard. Pour the stew, cereals, onions and bay leaves with 4 glasses of water, salt and cook until tender.
Kulesh
This viscous porridge has always been loved by those who were hired for heavy laborious work, and the soldiers of the Great Patriotic War also appreciated it. One dish contains both soup and the other. For kulesh take pork stew, or better - brisket on the bone. In the second case, take 500 g of brisket, cut off the meat from it, and boil the bones for half an hour in 2 liters of water. Then add 300 g of washed millet and 4 coarsely diced potatoes to a saucepan. Fry the meat removed from the bone with 3 onions and 200 g of slightly salted or unsalted bacon and add to the millet with potatoes. Cook for 10-15 minutes and let it brew for another 10 minutes.
Naval pasta
The sailors at the front were given strength by a dish that today is eaten only under the name “pasta” in Italian cafes. In fact, navy-style pasta deserves much more attention. Boil 500 g of beef on the bone until tender and cut into cubes. Boil 500 g of pasta and sauté 3 onions. Put all the ingredients in a cauldron, add a glass of meat broth and cook in the oven at 200-220 degrees for 10-15 minutes.
Hearty bread
Well, what is a field lunch without bread? To save flour, bran, potato peel and other ingredients were added to it during the war. The recipe adapted to the present day will surely appeal to many for its satiety and unusual taste. Boil potatoes, make mashed potatoes and measure 200 g. Add 500 g of flour to them (preferably 1 or second grade, and if wheat flour, take 50 g of bran for 450 g of flour), 1 tbsp. l sugar and 1 tsp salt. Add 200 g sour cream, 150 ml water and 2 tsp dry yeast. Knead a soft dough, cover and rise, warm for 2 hours. Then wrinkle, shape into a round loaf and place on a baking sheet. Leave for an hour for proofing and bake for 5 minutes at 220 degrees, and then another 45 minutes, lowering the temperature to 180 degrees.
