When hiking or fishing, be sure to try the campfire dishes. Soup, porridge, baked potatoes - these simple dishes are especially tasty in nature. Keep in mind that all eaters will likely require supplements, so grab plenty of food from home.
Meat soup
One of the most popular hiking dishes is thick meat soup. To make it more satisfying, add stew, herbs and various spices to the soup. Calculate the amount of food in advance. For one serving, you will need 1.5 glasses of water, 1 potato, a quarter of a carrot, 1 tablespoon of cereals and a quarter of a can of canned meat. Pour water into a pot, salt, add 2 onions and coarsely chopped carrots. Place the lid on the boiler and let the water boil. Remove foam, add coarsely chopped potatoes. Taste the soup and add salt if desired. Rinse the millet, rice or buckwheat and place in the pot. Move it so that the water boils less violently.
After 10 minutes, add canned meat, bay leaves and peppercorns to the soup. Cook for a couple of minutes, add chopped parsley and dill, sprinkle with freshly ground black pepper. Pour the soup into deep bowls and serve with thick slices of black or wholegrain bread.
Quick ear
When fishing, donate part of your catch to cook real fish soup on a fire. According to experienced tasters, its taste is fundamentally different from fish soup cooked on the stove. Put the pot on fire, pour 5 liters of water. While it is boiling, peel and gut the fish. Be sure to remove the gills, otherwise the ear will taste bitter. For a rich fish soup, you need 5-6 fish, about 10-15 cm in size. The more varied the fish set, the tastier the fish soup will be.
Peel 3 carrots, 8 potatoes and 2 onions. Coarsely chop the potatoes, chop the carrots into slices. Dip the potatoes into boiling water and cook until tender, periodically skimming off the foam. Add whole onions and fish. If the fish is large, cut it, put a small one whole. Wait until the water boils again, and again remove the foam from the fish soup. Let the fish cook for 5 minutes, add salt and freshly ground black pepper to the ear. If desired, the finished dish can be sprinkled with chopped herbs.
Sweet porridge
A hearty meal can be cooked over a fire, perfect for breakfast or dinner. Rinse thoroughly 1 kg of millet, put it in a pot of boiling water. Close the container with a lid and let the cereal simmer for 5 minutes. Then drain the water. This operation will remove bitterness from millet groats, which spoils the taste of porridge. Pour 3.5 liters of millet with hot water from a kettle, add 1 tbsp. a spoonful of salt, a can of condensed milk and 200 g of butter. Mix the porridge well and cook for 10-12 minutes. Remove the kettle from the heat, wrap it in a blanket or thick towel. Let the dish steep for half an hour, and then put the porridge on the plates. It turns out to be lush, crumbly and very tasty.
