Oak barrels. In a cauldron, soups Chicken soup on the fire recipes

Soup over a campfire is an ideal delicacy for travelers and tourists, as well as for people who prefer outdoor recreation. In this article we propose to consider several options for its preparation. Here are several recipes for soup over a fire in a cauldron.

Pea soup recipe

This version of the first course is distinguished not only by its pleasant taste and aroma, but also by its economy, since all products are relatively inexpensive. Below we will look at the ingredients and recipe for making soup in a cauldron over a fire.

Grocery list

So, we will need a set of the following products to prepare pea soup over a fire:

Ordinary water - 4 l.
Peas - 0.5 kg.
Stew in jars - a couple of pieces.
Smoked sausage - 0.2 kg.
Potatoes - a couple of pieces.
Onion - one large piece.
Garlic - half of the middle head.
Carrots are one thing.
Salt and pepper - at your discretion.

Now that we have the ingredients, we can proceed directly to the cooking process itself.

Cooking instructions

Step-by-step instructions for preparing soup over a campfire:

Step 1. Light a fire and set up a cauldron. Fill the pot with water and let it heat up.

Step 2: Place the peas in the water. Prepare the vegetables, peel and cut them.

Step 3. The peas will contribute to the formation of foam, this should be removed regularly. After the peas have boiled for about half an hour, you can add the previously prepared potatoes and carrots to the cauldron.

Step 4. After 15 minutes, you need to put stewed meat, smoked sausage, and onions into the pot. Add salt and pepper to your taste.

Step 5. Cook until all the peas are boiled, when this moment comes, you can add the garlic.

Step 6. The soup should stand covered with a lid for about half an hour, after which it can be served.

A little trick: if you don’t like cooking pea soup because of the cooking time, then there is a way out. Judging by the reviews of housewives, peas will cook very quickly if you add soda to the water. You don't need a lot, just the tip of a teaspoon is enough.

There is such a dish in Uzbek cuisine as shurpa. To put it simply, it is a soup with vegetables and lamb. How to cook soup over a campfire with lamb and vegetables, we’ll look at it in more detail below.

Fresh lamb - 1.5 kg.
Carrots - 1 kg.
Onions - 1 kg.
Red onion - 1 kg.
Potatoes - 1.5 kg.
Tomatoes - 1 kg.
Bell pepper - a couple of pieces.
Greens: cilantro, dill, parsley - all in a bunch.
Coriander - a couple of teaspoons.
Zira - one teaspoon.
Khmeli-suneli - a couple of teaspoons.
Dry garlic - a couple of teaspoons.
Black pepper (ground) - a couple of teaspoons.
Salt - to your own taste.

Campfire soup recipe

Step 1. We need to wash and peel all the vegetables. We also wash the meat.

Step 2. The meat must be separated from the bone. Cut the pulp into arbitrary pieces and set aside, since first you need to pour water into the cauldron and put the bones, this is necessary for the broth. The bones should be cooked for about half an hour, and only after that can the pulp be added. When foam forms, it must be removed.

Step 3. Red onion needs to be cut into large half rings and added to our broth.

Step 4. Carrots, bell peppers, ordinary onions and tomatoes need to be cut. It is better to cut all of the above into larger pieces, not too small.

Step 5. When the meat has boiled for an hour and a half, you can add our chopped vegetables, and after another half hour, spices and herbs.

Step 6. Cover the finished dish with a lid and let it sit for a while.

This was a simple and delicious campfire soup recipe.

Fish soup at the stake

Every avid fisherman cannot ignore such a soup on a fire in a cauldron, as Judging by their reviews, this is a very satisfying and atmospheric dish that gives not only satiety, but also full enjoyment of the process of fishing or hiking. In this recipe we will describe the basic principles and rules for preparing real fish soup in a cauldron.

This is important to know

To successfully prepare fish soup, experienced chefs advise you to learn some rules:

Use clean spring or mountain water. You will see that the taste of such fish soup will be many times greater than the taste of soup prepared simply with tap water. If you do not have the opportunity to get spring water, then at least use purified store-bought water, which is sold in bottles.
A real fish soup must go through three stages of preparation, which we will discuss below.
And finally, don’t go overboard with the spices! They can “clog” the taste of the fish, and then the fish soup will not turn out the way it should be.

Products needed to prepare fish soup

In order to prepare such a soup over a fire, we will need a number of the following products:

Small fish (for example, ruff or river perch) - 0.3 kg.
Larger fish (for example, pike perch or river ide) - 0.6 kg.
Carrots are one thing.
Onion - one piece.
Greens - to your taste, preferably parsley and celery.
Black pepper (peas) - to your own taste.

How to cook?

Step 1. Smaller fish must be gutted and washed thoroughly. There is absolutely no need to clean it. Gutting is necessary in order to avoid the bitter taste of the broth or its cloudy color. We need small fish for the broth, so we boil it very well. After the goal is achieved, pour the broth into a separate bowl. The remaining fish can be eaten or thrown away, it is at your discretion.

Step 2. We need to filter the resulting broth or simply strain it. Then pour it back into the cauldron and put it on the fire. We place larger fish in the broth, but not all of them, but only half of the total mass. There are more requirements for large fish; it must be carefully prepared, accordingly, not only gutted and washed, but also cleaned. The fish also needs to be boiled; this effect can be achieved in about forty minutes.

Step 3. After our large fish has boiled sufficiently, we take it out of our broth. You can eat it just like that or cook something based on it, but we won’t need it in soup. Look at the level of the remaining liquid in the pot; if there is not much left, then add a little boiled water. The second part of the large fish must be prepared as above. We put it in the broth. In addition to it, add carrots, onions, herbs and spices. Vegetables must be peeled and chopped (not very finely) in advance. Cook our fish soup for about half an hour. It is important to note here that the soup should not boil too much. It should gurgle barely noticeably.

Step 4. After the allotted cooking time has passed, we remove the cauldron from the heat, cover with a lid and let the dish brew for about another quarter of an hour. And only after this can we serve our fish soup.

This recipe is quite simple to prepare, although not very fast, but this is the kind of fish soup that is considered real. Fishermen and nature lovers recommend this first dish, as it turns out to be very rich and aromatic.

Conclusion

As you can see from the article, you can cook various soups over a fire. Cooking times vary and so do the ingredients. You can experiment with the second recipe and add any other meat instead of lamb. For vegetarians, this eggplant recipe is great. Thus, there is plenty to choose from; all you need to do is bring a little imagination into your cooking.

When a trip to nature takes place more than once over the summer and the whole company is already tired of traditional barbecue or steak, it’s time to think about what new dishes to add to the menu and cook them over an open fire. An excellent option in this case would be cooked shurpa over a fire. Little children will like a liquid dish in a cauldron, and adults will like it as a godsend, especially if you have been on vacation for several days.

How to cook shurpa in a cauldron outdoors

According to the traditional recipe, shurpa is cooked over a fire from the vertebral part of lamb, and the meat must be fresh and always on the bone. But by adapting the recipe to the ingredients you have on hand, you can use meat from another animal, poultry, or even fish. Game shurpa is very tasty. Therefore, when going out into nature, you can even hunt a little, and then cook a family dinner from your catch.

Cooking time: 2 hours.

Number of servings: 8-10.

Ingredients:

lamb on the bone - 1 kg;

potatoes - 1 kg;

onions - 3 pcs.;

carrots - 2 pcs.;

tomato - 2 pcs.;

eggplant - 1 pc.;

bell pepper - 2 pcs.;

fat - 100 g;

garlic - 2 cloves;

dill - 1 bunch;

parsley - 1 bunch;

Bay leaf;

spices - black pepper, cumin, coriander, barberry;

water - 4 l.

Preparation

To prepare shurpa in natural conditions, equip yourself a workplace: stock up on the required amount of firewood, securely fasten the tripod for the cauldron and get ready to create a culinary masterpiece. First, melt the fat in a cauldron.
The meat that goes into the cauldron next must be washed and cut into pieces no smaller than a matchbox. Dip the lamb into the melted fat and fry until an appetizing golden crust appears.
While the meat is frying, there is time to wash and chop the onion and garlic. We turn the onions into large half rings, and the garlic cloves into small cubes using a knife.
Add spices, onions and garlic to the meat. Fry for another 5 minutes until the meat turns golden brown. Now fill the meat with water and wait for it to start boiling. Be sure to skim off the foam and salt the broth. The meat will simmer in the cauldron for about an hour, during which time you need to maintain medium heat. It is important to light and maintain the fire at such a level that there is no strong boiling of liquid in the cauldron, but also to prevent the complete absence of boiling bubbles.
Although some recipes do not involve cutting vegetables at all, because they are still served as a separate side dish, even potato tubers are specially chosen smaller and dipped into the broth whole; for aesthetics, we will chop them a little. Cut the potatoes into 4 parts, and carrots, tomatoes and eggplants into large cubes.
After an hour, add potatoes, eggplants and carrots to the broth. 15 minutes of boiling shurpa will be enough. While the vegetables are cooking, chop the herbs and bell pepper.
Add tomato and pepper slices. Taste the shurpa for salt, add more salt if necessary, and add a bay leaf. After 10 minutes, remove the shurpa from the fire and remove the bay leaf.
Each person is served a portion of shurpa in two plates: the broth is poured into a deep bowl, sprinkled with herbs, and vegetables and meat are placed in a separate plate and eaten as a bite with the broth.
A little about spices: instead of buying them separately, you can go to a special spice department and ask the seller to put together a “bouquet” for your shurpa. You will receive all the necessary spices in a bag in the required proportions.

Onion broth dressing

Shurpa cooked over a fire will have a completely different taste if served with pickled onion dressing. The marinade gives the shurpa a special taste, sourish-spicy, and breaks down the layer of fat, which quickly floats to the top of the broth.

Cooking time: 10 minutes.

Number of servings: 10.

Ingredients:

Preparation

Finely chop the onion into half rings.
Add salt, mix, pressing lightly. It will be more convenient to do this by hand.
Add a little sugar, vinegar and add water.
Pickled onions are added to the bowl with broth, sprinkled with herbs on top.
The recipe for this marinade is standard, and you have already used it more than once for other dishes. Therefore, choose the proportions of sugar, salt and vinegar to your taste.

In contact with

Fresh air, friendly company and a fire - this is a typical picnic. The main dish on it, of course, is shish kebab.

We invite you to diversify the menu. After all, you can cook many delicious dishes over coals. Soup, side dishes and even desserts!

Ready to write down recipes? Great! But first, let’s repeat the materiel:

Shurpa

dnaumoid/Depositphotos.com

This is a dish of oriental cuisine, which has different but consonant names among different peoples: shurpa, chorba, shorpo, sorpa and others. But whatever you call it, it’s a rich meat soup with vegetables. It turns out especially tasty if you cook it over a fire. The dish is labor-intensive, but if you are outdoors all day, it will warm you up and energize you.

Traditionally, shurpa is prepared from lamb (it is better to take fresh). But you can use beef or pork. Let's turn to the classics.

Ingredients:
1 kg of lamb (possibly with bone);
100 g fat tail fat;
1 kg of onion;
1 kg of potatoes;
500 g fresh tomatoes;
5 medium carrots;
5 medium bell peppers;
5 liters of water;
salt, peppercorns and other spices;
greens (parsley, basil, cilantro, etc.).
For the marinade:
500 ml vinegar;
500 ml water;
salt and sugar to taste.

Preparation

First, pickle the onion. Take half of the available onion (500 g), cut it into rings, salt and pour a mixture of water, vinegar, salt and sugar. Place under a press and leave for 1-2 hours.

To prepare shurpa you will need a cauldron or pan with a thick bottom. Melt the tail fat in it. Cut the lamb into large pieces and fry with spices (this can be cumin, barberry, ground coriander - to your taste). Remove the fried lamb from the cauldron for a while. Fry the chopped carrots and the second half of the onion in the remaining fat. Return the lamb to the cauldron. Add coarsely chopped tomatoes and bell peppers. Simmer the meat and vegetables for a few more minutes.

Then fill them with water, cover the cauldron with a lid and simmer for about two hours. When it boils, skim off the foam. Finally add coarsely chopped potatoes and peppercorns. Salt and add spices to taste.

After another 20 minutes, you can pour the shurpa into plates. It's done like this. The broth is poured into one plate, and the meat and vegetables are placed in another. Everyone will add as much lamb and vegetables as they want. Sprinkle the broth with finely chopped herbs and add pickled onions (required!).

Hamburgers

ehaurylik/Depositphotos.com

Sandwiches with cutlets and vegetables are considered fast food. However, cooked with your own hands, and even in nature, they taste completely different. In addition, preparing hamburgers is quite simple.

Ingredients:
5 hamburger buns;
3 medium onions;
5 slices of processed cheese;
lettuce, tomatoes, cucumbers and other vegetables;
mayonnaise, sauce or mustard to taste.
For the cutlets:
500 g minced beef;
100 g breadcrumbs;
100 g hard cheese;
2 medium onions;
salt and black pepper to taste;
olive oil;
Worcestershire sauce.

Preparation

The amount of ingredients depends on how many burgers you want to make. In this case it is designed for five people.

First we prepare the minced meat. Pork will be too fatty for it, so it is better to use beef or turkey. Pass the meat through a meat grinder. Finely chop the onion and fry in olive oil until golden. Grate the cheese. Mix all the ingredients, add salt and pepper, add a little Worcestershire sauce and form into cutlets. Attention! The cutlets should be the size of the buns. Also, in the middle of each of them you need to make a depression so that they do not lose their shape when frying.

It’s more convenient to make cutlets at home, freeze them and bring them with you to a picnic. But it can also be molded on site. The main thing is to prepare the minced meat in advance.

Carefully place the cutlets on the barbecue grill and fry on both sides. Cut the buns crosswise and dry them on the grill so that they do not soften when the juicy cutlets are placed on them. If desired, you can fry bacon in addition to the cutlets.

renamarie/Depositphotos.com

Let's start assembling the burger. Nothing limits your imagination here. There are many options. For example, place lettuce leaves on the bottom bun (to protect it from getting soggy), pour ketchup, mustard or mayonnaise (any sauce of your choice) over them, place a cutlet, and cheese on it. Next are fresh or pickled cucumbers, tomatoes and onions pickled at home. Top with the other half of the bun. The hamburger is ready!

Lula kebab

CNRN/Shutterstock.com

Kebabs in the Caucasus and Central Asia are called dishes made from fried meat. There are many varieties of this dish. Lyulya is a kebab made from minced meat, strung on skewers and fried on the grill. According to the classic recipe, lula is made from lamb, but you can use beef, pork, and even chicken. The peculiarity of minced meat for lula kebab is that no eggs or bread are added to it. Only meat, onions and spices. However, first things first.

Ingredients:
1 kg lamb pulp;
300 g fat tail fat;
100 g onions;
100 g green onions;
greenery;
salt, pepper and spices to taste.

Preparation

Minced meat for lula kebab can be prepared at home in advance. Then all you have to do around the fire is thread it onto skewers.

Rinse the lamb and pass through a meat grinder with a large grid. Separately, skip the fat tail fat. It should be at least a quarter of the amount of meat. Cut the onion into small cubes. You should not put it through a meat grinder or grind it with a blender, as there will be too much juice. Also finely chop the green onions. Combine all these ingredients, salt, pepper and add spices and herbs to your taste.

An important point is kneading the minced meat for the lula. More precisely, it must be repulsed. To do this, gather the resulting minced meat into a lump and forcefully throw it into a bowl. Repeat the process for 10 minutes. With each blow, the minced meat will lose juice and become more plastic. To prevent it from sticking to your hands while kneading, wet them in salted water. After this, put the minced meat in the refrigerator for an hour.

When the coals become hot, the minced meat should be strung onto skewers in the form of sausages 3–4 cm wide and about 15 cm long. Wet your hands with water and, pressing the minced meat tightly to the skewer, form the sausages on the skewer. Lula kebab is fried quickly and served with adjika or other sauce, pita bread and vegetables.

Salmon steak

indigolotos/Shutterstock.com

Vegetables are also baked on coals in foil. The “vessel” in this recipe is bell pepper.

Ingredients:
6 bell peppers.
For filling:
130 ml olive oil;
250 g parmesan;
2 tbsp. l. ground walnuts;
4 cloves of garlic;
can of canned corn;
basil leaves.

Preparation

The amount of ingredients depends on how many people will be at the picnic. In this case, it is designed for eight people: four peppers, cut in half, will give us eight servings.

Grate part of the parmesan (200 g) on a coarse grater. Pass the garlic through a press. Combine olive oil, cheese, basil, nuts and garlic. Mix thoroughly.

Ingredients:
1 kg of potatoes.
For the marinade:
olive oil;
lemon juice;
mustard;
garlic;
paprika;
thyme;
rosemary;
oregano;
parsley.

Preparation

All ingredients for the marinade are taken by eye, it all depends on taste preferences. Potatoes are used whole. It needs to be washed and boiled in its jacket. The main thing is not to overcook it. Let the potatoes be damp inside and finish cooking on the grill.

Place the potatoes in the marinade for 1-2 hours. Then place on skewers and fry over coals until a crust forms.

Banana boats

Tablespoon.com

There are two versions of this simple recipe: with and without peel. In the first case, the peel replaces the foil. For more information on how to prepare an unpeeled banana for the grill, read and watch. And we will tell you how to cook banana boats without peel.

Ingredients:
bananas (according to the number of people);
marshmallow;
chocolate;
cinnamon or coconut flakes to taste.

Preparation

Peel the bananas and cut them lengthwise. Chop the chocolate into small pieces; Chop the marshmallows if they are large. Fill the banana with chocolate and marshmallows as shown in the photo.

The result will be something like a canoe. If you like cinnamon, sprinkle it on the fruit. Wrap the banana in foil and fry on the grill.

Gratetv.com

After 5-6 minutes, you can remove it from the grill, open the foil and, sprinkle with coconut flakes, enjoy the dessert. You can also take ice cream with you to your picnic and eat baked bananas with it.

Orange cupcakes

cupcakeproject.com

“Baking outdoors” sounds like masochism. In fact, everything is very simple and aesthetically pleasing.

Ingredients:
4–5 oranges.
For the test:
225 g sugar;
180 g flour;
160 ml whole milk;
60 g butter;
80 g sour cream;
2 chicken eggs;
1.5 tsp. baking powder;
0.5 tsp. salt;
1 tbsp. l. vanilla extract;
a packet of vanilla sugar.

Preparation

Make dough and cupcake preparations at home.

For the dough, mix regular and vanilla sugar. In another bowl, combine flour, baking powder and salt. Separately, beat eggs, sour cream and vanilla extract. Add flour and sugar to the resulting mixture. Continue whisking. Add softened butter. Whisk. Then slowly add the milk into the batter and continue beating on low speed. As a result, the dough will not be tough, but not liquid either. You can also make the batter into any cupcake recipe you like.

Wash the oranges and cut them in half. Use a spoon to scoop out the pulp from each half. Do not thoroughly peel the fruit; let the pulp remain on the walls of the peel. This is where the home preparations end.

All that remains to be done outdoors is to prepare the coals and place the oranges in “nests” made of foil, or you can use an old metal muffin tin. Fill each half three-quarters full with dough and place them on the coals.

cupcakeproject.com

The speed at which cupcakes bake depends on the heat. This usually takes about 10 minutes. You can check the readiness of the cupcakes using a toothpick.

Serve the cupcakes directly in the orange cups.

Baked apples

magone/Depositphotos.com

Another dessert option for a May picnic is baked apples.

Ingredients:
5 large apples;
5 tsp. honey;
20 g cranberries;
5 walnuts;
cinnamon (optional).

Preparation

Wash the apples and remove the core using a knife. But not entirely - about half. In each apple, put one teaspoon of honey, one walnut (can be chopped) and a few berries. If desired, you can add cinnamon.

Wrap each apple in foil and bake on coals or a grill until the fruit is soft.

Can be served with ice cream.

Grog

Sofia Andreevna/Shutterstock.com

Of course, a picnic is incomplete without drinks. Although May is pleasantly warm, the weather is often capricious. Therefore, it is important to have something warming.

Grog is an alcoholic drink invented by English sailors and named after Vice Admiral Edward Vernon, nicknamed Old Grog. It was he who came up with the idea to give the sailors not pure, but diluted rum, in order to save money. Thus the grog recipe was born.

Ingredients:
water;
tea (infusion);
cognac;
rum

Preparation

The amount of ingredients depends on the size of the pot and the company. First, brew strong tea, and then add cognac and rum to it in the ratio for 1 liter of tea: 5 teaspoons of cognac and 5 tablespoons of rum.

When the drink boils, pour it into mugs and enjoy the pleasant warmth.

Camping coffee

Pi-Lens/Shutterstock.com

You can take a thermos with you, or you can brew a flavorful drink right on the fire.

Ingredients:
5 tsp. instant coffee;
1 liter of water;
100 g chocolate;
sugar to taste.

Preparation

You can brew Turkish coffee over coals. This requires a Turk and skill. An easier option is to brew coffee directly in a pot or kettle over a fire.

Pour water into the pot, bring it to a boil and add coffee. After a couple of minutes, add the chopped chocolate. Make sure the drink doesn't run away.

When the chocolate has completely dissolved, pour the coffee into mugs. Each one can be sweetened to taste.

We hope that we have inspired you to diversify your May picnic menu.

What do you cook outdoors? Let's discuss in the comments.

An almost ideal way to cook fish kebab over coals. First, the fish is cut into fillets, then into portioned pieces along with the skin. Next, the lenok is literally marinated for about 15 minutes in onion, salt and black pepper, threaded onto skewers and baked until a beautiful golden brown crust forms. This lenka kebab is served with pickled onions.

You can make very tasty and juicy cutlets from a piece of elk meat. To do this, you need to grind the meat and a piece of lamb (or pork) lard in a meat grinder, add onions and young garlic to the minced meat, form and fry the cutlets. I don’t know about anyone, but I really like the serving of these, and any other cutlets with mashed potatoes. I cooked my cutlets at the dacha, on a live fire, but, of course, they can also be cooked at home. If you haven’t tried making moose cutlets yet, be sure to try it, and I hope this recipe will help you!

Photo recipe for a delicious mushroom soup made from fresh mushrooms caught in the forest, as well as herbs and vegetables collected at the dacha. To cook such a soup, you need to go to the forest, pick porcini mushrooms, boletus and aspen mushrooms, then visit the garden and collect all the other ingredients from the garden. And yes! This kind of lean soup should be prepared in a real camping pot and certainly on a live fire, i.e. bonfire!

A very simple country recipe for a hot appetizer, which is prepared from store-bought sausages, regular cheese and slices of smoked bacon. Cut the sausages in half, place the cheese in the cut, wrap it in two strips of bacon and bake the dish on the grill until nicely browned. Be sure to try making this appetizer at your dacha! It’s delicious, satisfying, and requires minimal time!

I offer a very successful recipe for cooking wings on coals. The wings are marinated in spices and garlic, skewered in a certain way, and then baked over coals until evenly baked. Of course, many people know how to cook wings on a grill, but in this recipe I will tell you how to cook wings on skewers, as well as some features that may allow you to bring this dish to perfection!

At the beginning of September, even before the white flies started flying, my colleagues and I decided to close the fishing season. Over the years of fishing, I’ve always gotten used to taking a chicken carcass with me as a “backup dish,” so that if the fish turns its tail towards us and doesn’t bite, I’ll have something to cook over the fire. The chicken was usually smoked in a smokehouse.

Recipe for pies with green onions and boiled eggs. Since we usually make these pies at the dacha, all the filling is collected on the spot: green onions are torn in the garden, we buy eggs from our neighbors. The yeast dough is made, the filling is made, after which the pies are baked in a frying pan over the fire, it turns out very tasty!

Photo of another camp soup. This time, it was cabbage soup made from fresh cabbage, stewed meat and canned dressing. These cabbage soup are prepared over a fire; first, cabbage is put into the cauldron, followed by a can of stew, then potatoes and spices. Now all we have to do is add fried onions and carrots and canned dressing for sour cabbage soup, let the soup simmer for about fifteen minutes and the soup can be poured into camp bowls and invite people to the table. As you can see from the photo of the final dish, cabbage soup is served with mayonnaise, since, unfortunately, you can’t get sour cream on a week-long hike! Although everyone knows how to cook cabbage soup, I still posted this recipe in my cookbook, and you can read it here.

Photo of scrambled eggs, which I often cook outdoors - whether fishing or on a picnic. The essence of the dish is outrageously simple - take a dozen eggs and stupidly fry them in a whole stick of butter in a frying pan or the lid of a cauldron set on coals. After two days of continuous fishing binge, these scrambled eggs endlessly please the guts of the would-be alcoholic fisherman! Cooking scrambled eggs is very simple, the only thing required is to bring 1 dozen eggs and a stick of butter to the picnic site!

Photo of the cabbage soup I cooked on the raft. The cabbage soup was prepared on the basis of stew, but on the basis of fresh vegetables - fresh cabbage, potatoes, carrots, onions and even tomatoes. The cabbage soup with fresh cabbage shown in the photo was cooked over a fire in a camp cauldron; the recipe for making this cabbage soup with a photo can be found here.

Recipe for shurpa, which I cooked on a raft. To prepare camping shurpa, you take lamb stew, a whole set of various dry spices and, of course, fresh vegetables: potatoes, onions and carrots. This stewed stew shurpa is of course not very quick to prepare, but the soup turns out very tasty and rich, just what you need for the day.

Photo of the grayling we fried on the raft. We caught a lot of fish, ate it lightly salted, cooked fish soup and decided to fry it too. In order to get a flavorful dish, we decided not to just fry the grayling, but to marinate it thoroughly first. The fish was cleaned, put in a basin, covered with salt and black pepper, kept for about an hour, and only after that the grayling was dipped in flour and fried in a frying pan.

The photo shows a bowl of fish soup, and not just fish soup, but soup made from fresh grayling, which was caught in the upper reaches of the Yenisei in August 2011. Actually, there is no need to specifically describe here how the soup shown in the photo was prepared, because according to tradition, I have already done it here: grayling fish soup, but it’s nice to remember that the idea of cooking a real grayling fish soup was realized exactly this time. The thing is that when it comes time to cook fish soup on a hike, hungry tourists constantly reach out and try to convince the cook that they need to add potatoes and cereals to the fish soup and make it thicker and more satisfying! But the ear is a completely different topic! So I decided to use a little trick this time, and before implementing my insidious plan, i.e. cook fish soup simply from fish and onions (without other “hearty” fillers), fed my fellow tourists pancakes, and as soon as the vigilance of the well-fed tourists subsided, then I began to cook my fish soup. Eh, it’s nice to see her again in the photo!

Photo of grayling fish soup made only from fish and onions. The beautiful golden color of the soup comes from onion peels, which were used to cook the clear fish broth. After boiling the broth from the heads and tails of grayling, large pieces of fish were placed in the soup, well, after 10 minutes of cooking, the fish soup was completely ready.

Photo of a bowl of fish soup made from silver carp and vegetables. The recipe is not original, as usual, a good fish broth was cooked from several onions and carrots based on the head, fins and tail of the fish, then the waste products are caught from it. As soon as the broth is ready, it is brought to a boil and vegetables are added to it: onions, potatoes and carrots. At the end of preparing this fish soup, fish fillets cut into portions are sent to the cauldron. Well, the recipe for this soup with step-by-step photographs can be found here.

Photo of perch fish soup, which is prepared from only fish, onions and herbs. This fish soup was cooked while fishing after a dozen perch were caught on a spinning rod. Actually, there is nothing special in this recipe, but the result is simply magnificent. The broth turns out aromatic and transparent, and the fish soup itself as a whole is great as an appetizer with a glass of another vodka. This soup is made simply: a cauldron of water is hung over a fire, into which, after boiling, onions and fish are placed, then the greens are sent. Well, the complete recipe for making river perch soup with step-by-step photographs can be found here.

Photo of fish soup cooked from the head and tail of taimen. The head was huge, so we barely managed to fit it into a five-liter cauldron! The actual preparation of the fish soup is very simple - we place the head of a fairly large taimen, freed from the gills, in a cauldron along with the fins and tail, add a couple of peeled but not cut onions and one carrot. We fill the whole thing with cold, clean water from the river, and put the cauldron with fish on the fire. We cook the fish soup, not forgetting to periodically remove the foam from it for about 40 minutes, after which we serve the dish to the table in the form of two dishes - a boiled head and a bowl of very tasty and rich fish soup. Of course, I understand that the simplicity of this soup is off the scale, but nevertheless, I was not lazy and wrote its recipe with a photo here.

Photo of the mushroom soup I prepared while hiking. In the surrounding taiga, boletus and, as far as I remember, boletus mushrooms were collected, then, so that the soup did not taste bitter, the mushrooms were boiled once, washed, and only after that they were sent to a pot of soup to cook for soup. Next, fresh potatoes were added to the soup (just a little), and one onion was fried. For flavor, chemical maggi cubes were added to the mushroom soup! Actually that's all! But the mushroom soup shown in the photo greatly diversified our camping menu. For those interested in the details of making this soup, here is the recipe.

Photo of the fish soup that I cooked three years ago on a raft. Solyanka turns out to be very tasty and rich because the broth was prepared from the tail, skin and head of taimen and several graylings. Lenok meat, cut into portion cubes, was used as a fish “filler” in this soup. We begin preparing fish solyanka by boiling a strong and rich fish broth (everything that does not go there as the final fish stock goes into the cauldron). Next, onions, pickles (they are salted right before preparing the hodgepodge) and tomato ketchup are fried at the same time. After this, everything is sent one by one to the cauldron and boiled until fully cooked. The hodgepodge prepared according to this recipe is served with mayonnaise (in the absence of sour cream on the trip). Well, if you want to know in more detail how this combined fish hodgepodge is prepared, I posted its recipe with photos here,

I prepared this grayling fish soup while rafting in Buryatia. In essence, there is nothing special in this fish soup recipe, but it is still pleasant to remember this dish! Along with this soup, we fried grayling, but since the fish were large, they did not fit into the pan, and we had to cut off the tails and heads. It was from the tails and heads of grayling that the first broth of this soup was cooked. Next, everything was as usual - potatoes, onions, carrots were then boiled in the prepared fish broth, dried parsley and dill were added (because where in the taiga would I find fresh herbs), and the grayling itself was added at the very end of preparing this wonderful soup .

The photo shows fish soup that I had the opportunity to cook on the rafting trip. As the name of the recipe suggests, the fish soup turned out to be very rich, since it was made not only from grayling, but also from the carcass of one lenok, which one of our comrades managed to get in the cold waters of the Kaa-Khem mountain river. There is nothing particularly original about this fish soup, but it turned out surprisingly very tasty! The soup was cooked in such a way that it simultaneously combined the richness and freshness of the boiled fish (it turned out not overcooked and very tasty). You can see how I prepared one of the versions of grayling fish soup here.

Photo of a delicious and rich fish soup made from grayling and taimen (only tails and heads were used) which I once cooked on a rafting trip. It's very easy to prepare, but I have to admit it takes a long time. The thing is that we need to cook a lot of strong fish broth, for which the cauldron is almost completely filled with fish. Cook the broth with onions and carrots, and pour the yushka into a separate bowl. Next, boiling water is poured into the cauldron and the fish is boiled again. Pour the finished broth into a cauldron, set it on fire, add fresh onions, tails and heads of taimen to the fish soup, and add portioned pieces of grayling there. Cook the fish soup for another 10 minutes and get a truly magnificent and rich brew. I have posted the entire recipe for this fish soup here.

Photo of pea soup with smoked meats that I prepared on a hiking trip several years ago. It was daytime, there was a lot of time, we decided to cook something solid, tasty and nutritious. Pea soup was prepared from peas, stewed meat, potatoes and raw smoked sausage. The recipe for this treasure trove of camp cooking can be found here.

Photo of borscht with mushrooms. We rafted in the summer of 2011. along the Kaa-Khem River, in Tyva, and one day during a day trip, we wanted to diversify our camping diet with something homemade and tasty, liquid and rich. After we moored to the shore and discovered a wonderful stop for the day, it turned out that there were a lot of different mushrooms around. There were boletuses and boletuses, and even a couple of white ones. This is how the borscht with mushrooms shown in the photo came about in such a simple way.

Total:0
In contact with 0
Google+ 0
OK 0
Facebook 0