When tourists are going on a hike, they take with them the necessary supply of food. But one of the additional pleasures of the hike is cooking over a fire using the gifts of nature.
What ingredients are needed
The most popular campfire meals are camp porridge, camp soup, and forest drinks. For their preparation, fish caught on a fishing trip, herbs collected in the forest, berries and even needles are perfect. And you will also need a certain supply of non-perishable products, such as ghee, powdered and condensed milk, noodles, stew and cereals, bouillon cubes.
Soup, stew, cabbage soup and fish soup on the fire
To make a simple tourist noodle soup, you need stock cubes, noodles or noodles, a tablespoon of ghee, and spices. Pre-mashed bouillon cubes are dipped into boiling water on a fire, then noodles or noodles are poured. The soup is boiled for no longer than twenty minutes, and spices and dry vegetable seasonings are added five minutes before readiness. Such a soup, of course, is better to diversify with mushrooms or herbs collected during the campaign, for example, sorrel or nettle.
To prepare a fragrant stew of fresh mushrooms, you need to rinse and peel them, separate the caps from the legs. Finely chop the legs and fry, and coarsely chop the caps, add water and cook for half an hour over the fire. Twenty minutes before being ready, add noodles or noodles, mushroom legs, pepper and bay leaf, salt. For such a chowder, collected boletus, boletus, boletus and porcini mushrooms are perfect.
If you collect sorrel, nettle or sour cherry, you get fragrant fresh cabbage soup. They will also need a can of beef stew and some flour. The nettles are thoroughly washed, boiled over a fire in boiling water until the leaves are soft, then spread on a wooden board and cut into small pieces. Rinse and chop the sorrel. In a large saucepan, melt two tablespoons of ghee, add flour, then put the nettle, add the broth remaining after boiling the nettle. Cook for no longer than twenty minutes, putting meat, sorrel, salt ten minutes before cooking.
If the hike involves fishing, a real fishing fish soup is necessarily cooked on a fire. One and a half or two kilograms of fish are cut, gutted and washed, and then divided into two parts. The first batch of fish is cooked in boiling salted water for no longer than twenty minutes, and then the broth is drained. The second batch of fish is boiled in the drained broth. Then black pepper, potatoes and carrots, as well as pieces of fish are put in the strained fish broth. The broth is boiled again for another twenty minutes.
Porridge on the fire
Hearty and thick field cereals are usually cooked for breakfast. Any cereal (millet, buckwheat, rolled oats and others) is suitable for them. The groats are soaked the night before. They cook porridge over a fire, taking into account that the amount of water should be increased by one and a half times, milk porridges are boiled first in water, and then powdered milk diluted in water is added. Herculean groats are cooked over a fire for twenty minutes, buckwheat and millet, as well as rice - about an hour, semolina - no longer than ten minutes. Instead of sugar, condensed milk can be added to the finished porridge.
Tourist drinks
Forest drinks are made from a mixture of berries harvested in the forest, such as raspberries, strawberries, blueberries and others, as well as needles rich in vitamin C. Needles are collected from small branches of fir, cedar or pine, filled with hot water at the rate of four glasses of water per glass of needles. The infusion is left overnight in a warm place, then filtered and drunk a glass a day. Useful vitamin forest drinks can be poured into thermoses and taken with you on long hikes.
