Millet porridge is very popular in traditional and field cuisine. Before you cook friable millet porridge, the grits must be washed well 4-5 times, preferably with hot water. The easiest way is to cook lean millet porridge on the water in a pot on a fire.

Millet porridge with berries.

Required: 1.5 cups of millet, 1/2 liter of milk, 4 tbsp. l. currants, 4 tbsp. l. blackberries, 3 tbsp. l. Sahara. Bring the milk to a boil and add a little millet to it. Boil for 10 minutes, then add sugar, put out the fire and let the porridge cook on hot coals for another 10 minutes, close the lid tightly. Then add water and mix gently.

Millet groats intended for cooking porridge must be thoroughly washed, as its surface may contain substances that give the cooked groats a taste of bitterness (this is due to spoilage of cereal fats during long-term storage).

Millet porridge with butter.

Required: 1 millet groats, 5 glasses of water, 50 g butter, salt. Pour the washed cereal into boiling salted water and cook for 25 minutes. Then drain the water and transfer the cereal to another bowl. Add oil and, tightly closing the lid, put on coals for 15 minutes. Ready porridge can be consumed with sugar or with any berries and sugar.

Millet porridge with meat.

Required: 2 cups millet, 4.5 cups water, 50 g butter, salt, 100-150 g pork, 1 small onion. Pour washed cereals into boiling salted water and cook for 5-7 minutes. In the meantime, cut the meat into small slices and fry each slice over an open fire (on a twig). Then add the oil and the meat prepared in this way, as well as the peeled and chopped onion. Boil the porridge, tightly closing the lid, for another 20 minutes, then put it on the coals for 15 minutes, after putting butter in the porridge.

Millet porridge with liver.

Required: 1.5 cups of millet, 4 cups of water, salt, 100 g minced liver, pepper, salt. Put millet groats into boiling salted water and cook for 20 minutes, stirring occasionally. Pre-prepare minced liver. To do this, rinse and fill with water. Salt the resulting mass and cook over low heat for about 2 hours. Cool the finished liver and pass through a meat grinder. Fry the finely chopped onion and add minced liver, as well as oil, salt and pepper. Fry it all for 10 minutes. Mix minced liver with buckwheat porridge and put in a warm place for 10-15 minutes.

Millet porridge with sausage.

Required: 1.5 cups of millet, 4 cups of water, salt, 200 g of smoked sausage, 1 bell pepper, bay leaf, salt. Pour pre-washed and dried millet into boiling salted water. Boil it for 10 minutes, then add diced smoked sausage, chopped sweet pepper, bay leaf and cook over low heat until tender.

Millet porridge with fish.

Required: 2 cups of millet, 5 cups of mushroom broth (from cubes), 1 can of sprats in tomato sauce, 1/2 cup of green peas. Pour the prepared millet into the mushroom broth and cook for 10 minutes. Then put the canned sprat into the porridge, mix and cook for another 5 minutes. After that, add green peas, after separating them from the pods, and cook the porridge until tender.

Millet porridge with pumpkin.

Required: 500 g pumpkin, 1 cup millet, 3 cups milk, 1 tbsp. l. sugar, 1/2 tsp. salt. Clean and finely chop the pumpkin. Put it in hot milk and cook for about 10-15 minutes. After that, pour in the washed millet, put salt and sugar and, stirring, continue for at least 15 minutes, until the porridge thickens. You need to put the finished porridge in heat for 25 minutes, for aging.

Crumbly millet porridge with cream.

Required: 1 cup millet, 100 g cream, 1/4 tsp. salt, 5 tbsp. l. sugar, 4 cups milk, 1 tbsp. l. butter, 1 sachet of vanilla, 1/2 cup of any berries. Boil milk and salt. Pour over the sorted and washed millet. Cook the porridge for about 30 minutes over low heat, stirring frequently. After that, put 2 tbsp. l. sugar, butter, stir and put the porridge in a warm place for 15-20 minutes, tightly closing the lid. Mix the cream with the remaining sugar, vanilla and beat lightly. Add berry syrup, mix thoroughly. It is advisable to use porridge hot, pouring it with chilled cream with syrup.

Millet porridge with prunes.

Required: 1 cup millet, 2 tbsp. l. sugar, salt, cinnamon, 100 g prunes, 50 g butter, 1 liter water. Sort the prunes and rinse in cold water. Fill it with 1/2 liter of water and bring to a boil. Remove the prunes from the water, add another 1/2 liter of water to the broth, bring to a boil and add the sorted and washed cereals, then, stirring, sugar, cinnamon and salt. Cook the porridge until tender, stirring occasionally. Then add butter and prunes.

Porridge with wheat flakes.

Required: 2 tbsp. l. wheat flakes, 1 apple, 1 tbsp. l. butter, 2 cups milk, salt and sugar. Pour wheat flakes into a bowl of cold milk. Stirring constantly, bring the mixture to a boil over low heat and simmer for 3-5 minutes. Peel the apple from the core, cut into four parts, then cut into thin slices or small cubes.

Then add the crushed apple, salt and sugar to the pan to the wheat flakes. Put the butter and with a fork lightly beat the porridge (preferably until smooth). After that, put the porridge on the coals for 5 minutes. Porridge can be consumed both hot and cold.

Based on the book "Picnic Meals".
Kolosova S.

Porridge is the main food for both beginners and experienced tourists. Among the many tasty and healthy cereals, buckwheat is one of the favorites on a hike. But how to cook it "in the wild" so that it tastes good? For you, we have selected the best recipes for buckwheat porridge at the stake! Using them, you will be able to please your friends and relatives with your culinary art during the campaign.

How to cook porridge on a fire

There are general rules for cooking porridge on a hike. It is necessary to observe them, regardless of which cereal is used.

Buckwheat porridge on the fire

The second method of preparing "fast-cooking buckwheat" is roasting cereals. For those who know, this technology is well known. Pour the core into a dry frying pan and heat, stirring, until a light haze and a characteristic smell appear. Porridge from such grains is crumbly and fragrant. It is easy to get rid of the dust that has appeared: lifting the pan with the cooled grits, pour it a little on a clean towel. All dust will be blown away by the breeze.

You can fry cereals in advance, at home, in preparation for the campaign. Then you will have buckwheat at your disposal, which will cook in 20 minutes, even without preliminary steaming. If you pour boiling water over it and leave it in a warm place for a couple of hours (wrap it in a sleeping bag) or warm it up on a fire for 5-10 minutes, buckwheat porridge will be ready without cooking.

By the way, high-mountain rarefied air does not affect in any way. Only the quality of the fuel and the intensity of the fire can affect this. But, using prepared cereals, in any case, you can quickly cook tasty and satisfying porridge.

Well, now - the promised recipes for buckwheat porridge for the trip.

"Front" buckwheat porridge with stew

The 1941 recipe, handed down to posterity by veterans, is a great way to cook buckwheat porridge for May 9th. This dish is the best way to create the appropriate mood in order to remember the severity of hardships and the heroism of our people.

Required for 2 servings:

• unsalted lard for frying;
• buckwheat (unground kernel) - 1 cup;
• onion - 1 medium head;
• stew (beef or pork, but without the addition of soy) - 1 can;
• salt, spices to taste.

Cooking :

Melt finely chopped lard in a cauldron. Fry the chopped onion on it. We spread the stew and fall asleep buckwheat. Stirring, fry for 3-4 minutes. Salt, pour water and cook until cooked, not forgetting to stir.

When adding salt, remember that the stew already contains a certain amount of spices.

Soldier's buckwheat porridge with black rye bread is especially good.

"Camping" buckwheat porridge with vegetables

If you are well versed in herbs, you can add finely chopped fresh herbs to such a porridge - plantain, nettle, quinoa, clover. Healing wild plants will not only give the dish a special "marching" flavor, but also significantly enrich it with vitamins and microelements, increasing the nutritional value of buckwheat.

Required for 10 servings:

• buckwheat - 1 kg;
• vegetable oil - 7-8 tablespoons;
• dried vegetables (pumpkin, carrots, onions, bell peppers, celery root or parsley) - 3-4 tablespoons;
• garlic - 5-6 cloves;
• water - 5 l;
• salt, spices to taste.

Cooking :

Pour vegetable oil into a heated cauldron and heat it until smoke appears. Carefully add water, salt. Then add chopped dry vegetables and washed cereals. Bring to a boil and, stirring, cook vigorously for about 20 minutes. When the water evaporates so that the porridge appears on the surface, add spices to it and chop the garlic. Stir and move away from the fire. After 10-15 minutes, "Camping" buckwheat porridge will be ready.

Buckwheat porridge with dried fruits and nuts

So rich in carbohydrates, buckwheat porridge on a hike will be especially good as a breakfast. It will immediately lift the mood and morale of your team.

Required for 2 servings:

• buckwheat - 1 glass;
• prunes and dried apricots (pitted), walnuts (peeled) - ½ cup each;
• honey - 1 tbsp. spoon;
• water - 4-5 glasses
• salt to taste.

Cooking :

We add salt to the boiled water, pour buckwheat into it, calculating the required amount of cereal for the number of people in the group. At the very end of cooking, we introduce chopped dried fruits and nuts. Immediately before serving, add honey to the hot porridge, mix thoroughly.

This recipe for buckwheat porridge can be changed by replacing honey with sweetened condensed milk.

"Complex" buckwheat porridge with rice

The cooking technology is the same as for simple cereals. The secret of its unusual taste is in a mixture of buckwheat and rice. Thanks to this combination, the nutritional value of the dish increases significantly.

Required for 2 servings:

• ½ cup buckwheat;
• ¼ cup round rice;
• 4 glasses of water;
• vegetable or butter;
• salt to taste.

Cooking :

We mix the cereals, rinse, pour into salted boiling water, cover with a lid. (If there is no lid, you need to pour more water and watch it boil especially carefully.) When it boils, we move it to the edge of the fire and leave it to languish for 10-15 minutes. When buckwheat porridge with rice is cooked correctly, the shape of the grains is preserved. Oil should be filled with ready-made porridge.

"Field" buckwheat porridge with stew

According to the principle of preparation, "Field" buckwheat porridge with stew is very similar to "Front-line". Perhaps the secret of its unforgettable taste lies in the conditions under which it is cooked and eaten. In the fresh air, with the aroma of fire smoke, after a serious physical exertion, a simple meal seems surprisingly tasty.

Required for 10 servings:

• unground - 1 kg;
• meat stew - 4 cans;
• onion - 3 large heads;
• carrots - 3 large;
• water - 5 l;
• salt to taste.

Cooking :

In order for the dish to turn out to be truly tasty, all components must be of high quality. Especially choose your stew carefully- so that there is little fat in it, and there is no soy and water at all.

Peel the carrots and cut into strips. Cut the peeled onions into 4 parts, then into thin layers. Open the stew, remove the fat from it and melt it in a heated pot.

Fry the onion in hot fat until transparent. Add carrots and simmer until they are soft. Add stew meat. Fry with vegetables until the moisture is completely evaporated.

We fall asleep buckwheat (preferably calcined) and pour it with salted boiling water. Mix thoroughly, bring to a boil and move away from a strong flame.

We cover the pot with a lid and simmer the contents until cooked.

These are the most popular recipes for buckwheat porridge among tourists. Cooking it on a fire is not as difficult as it might seem for the first time. Try and fantasize! Remember, at home - and feel free to add milk, sausage, mushrooms, fresh vegetables and fruits, berries and nuts to it. Everything that is at your disposal can be added to buckwheat porridge and give the dish a unique taste.

Bon appetit and have a great holiday!

Soldier's porridge is a dish made from meat and cereals. It is believed that soldier's porridge appeared during the time of Suvorov. He offered to mix all the cereals that the soldiers had left and boil them with the remnants of meat and lard.

More often, the dish is prepared with stew, because it is fast, convenient and canned food is stored longer in field conditions. The most popular cereals in the recipe are buckwheat, millet and barley. To prepare porridge, you need few products and a little time.

Soldier's porridge is still popular today. On Victory Day, field kitchens are organized in many cities, where everyone is treated to a real soldier's dish. Trips to the dacha, a trip to nature and rest in the mountains are marked by a feast with the preparation of soldier's porridge on fire. Fragrant, hearty porridge with stew can be cooked at home.

Buckwheat porridge with stew

Buckwheat is one of the most popular. Soups, side dishes and even pastries are cooked on the basis of buckwheat. Soldier's porridge with buckwheat turns out to be hearty, fragrant and tasty.

To make porridge like in the field, you need to cook it in a cauldron, a saucepan with thick walls or a deep, heavy saucepan.

The preparation of the dish takes 45-50 minutes.

Ingredients:

• buckwheat - 1 glass;
• stew - 1 can;
• carrots - 1 pc;
• boiling water - 2 cups;
• onion - 1 pc;
• salt.

Cooking:

1. Cut the onion into quarter rings.
2. Cut carrots into strips.
3. Open the can of stew and skim off the top fat.
4. Heat up the cauldron. Put the fat into a hot saucepan.
5. Saute onion in oil until translucent.
6. Add the carrots to the onion and fry the vegetables until evenly soft.
7. Put the stew in a saucepan and fry until the liquid has completely evaporated.
8. Pour buckwheat into a saucepan.
9. Pour in boiling water and mix the ingredients. Salt to taste.
10. Cook the porridge over low heat until tender.

Barley porridge with stew

Another popular army porridge recipe is barley stew. Hearty, fragrant porridge was a favorite dish of Peter 1. Barley with stew can be cooked in the country, on a hike, on a fishing trip or at home in a cauldron. Before preparing soldier's barley porridge, the grits must be soaked in warm water for 4-5 hours.

Ingredients:

• pearl barley - 1 glass;
• stew - 1 can;
• boiling water - 2.5-3 cups;
• onion - 1 pc;
• carrots - 1 pc;
• garlic - 2 cloves;
• salt to taste;
• pepper to taste;
• Bay leaf.

Cooking:

1. Fill the cereal with water and put a cauldron on fire. Bring to a boil, reduce heat and simmer for 20 minutes.
2. Open a can of stew, skim off the fat.
3. Put the pan on the fire, put the fat from the canned food.
4. Finely chop the onion.
5. Grate the carrots or chop with a knife into small strips.
6. Put the onion in the pan and fry until golden brown.
7. Add the carrots to the pan and fry the vegetables together until half cooked.
8. Mince the garlic.
9. Put the stew and garlic in the pan.
10. Mix the ingredients in a pan, salt, add pepper and bay leaf.
11. Simmer the ingredients, stirring with a spatula until the liquid evaporates.
12. Transfer the contents of the pan to a cauldron with barley, mix, cover and simmer the porridge for 20 minutes over medium heat.
13. Turn off the heat, cover the cauldron with a thick towel and let the dish brew for 20-25 minutes.

Millet porridge with stew

Soldier's millet porridge is a delicious dish that can be cooked not only in nature, but also at home for lunch or an early dinner. Porridge, cooked on fire in a pot, has a special aroma and taste, so millet is very popular in hiking, fishing and hunting.

Cooking time 1 hour.

Ingredients:

• millet - 1 glass;
• stew - 1 can;
• water - 2 l;
• egg - 3 pcs;
• onion - 1 pc;
• parsley - 1 bunch;
• butter - 100 gr;
• salt;
• pepper.

Cooking:

1. Rinse the millet thoroughly and boil in salted water.
2. Finely chop the onion and fry in a pan until golden brown.
3. Whisk the eggs in a bowl.
4. Chop the parsley.
5. Put the cauldron with porridge on the fire, pour in the beaten eggs, add the chopped herbs, pepper and salt.
6. Put the stew in the cauldron and mix the ingredients thoroughly.
7. Put oil on top, cover the cauldron with a lid and simmer the porridge over low heat until cooked.

Field porridge is a hearty meal cooked in the field over an open fire, a cross between a thick stew and thin porridge. Its other name is kulesh. It was common in the southern Russian regions, known as the porridge of the Cossacks. In addition to cereals, usually millet, it included onions and lard.

Field porridge on a fire does not lose its significance in our time. This versatile dish, which is used for almost everything, is very popular with tourists, hunters and fishermen. It is very convenient to cook it on a camping trip in a pot: you do not need to cook different dishes, all products feel great in one dish, which combines both soup and the second.

There is no single recipe for porridge on the fire, although the main ingredients remain unchanged - cereals (usually millet), lard and onions. It is also customary to add potatoes to field porridge.

Classic variant

For field porridge you need a lot of products:

• potatoes - 0.5 kg;
• water - one liter;
• millet - 1.5 cups;
• pork fat - 200 grams;
• onion - 300 grams;
• dried herbs;
• sweet bell pepper - 1 piece;
• Bay leaf;
• bitter red pepper - to taste;
• suneli hops - ½ teaspoon;
• salt.

Cooking:

1. Rinse and soak the millet in advance so that it cooks faster. When soaking, its cooking time will be the same as for potatoes.
2. , set a tripod over it and hang the bowler hat.
3. Cut the fat into pieces, put in a pot so that they melt and form cracklings.
4. Add finely chopped onion, sweet pepper, spices to the pot with lard and fry.
5. Pour in water and lay out the millet so that the water completely covers the contents of the pot. Cook with constant stirring until boiling.
6. Once it boils, add the diced potatoes. Add water, if necessary, to cover the contents of the pot. Cover the dishes with a lid and cook until potatoes and millet are fully cooked. Raise the lid occasionally and stir.

As soon as potatoes and millet are ready, you can remove from heat

Readiness is determined by sampling. It is impossible to say the exact cooking time, it depends on the heat of the fire and the volume of the pot.

Soldier's

Ingredients:

• millet - 2 cups;
• onions - 3 pieces;
• fat - 150 grams;
• potatoes - 0.5 kg;
• chicken eggs - 5 pieces;
• salt.

Put the pieces of lard on the pan. When it melts, add finely chopped onion and fry until golden brown. Remove the pan from the heat to let the fry cool down. Hang a cauldron over the fire, pour water into it, salt it. When the water boils, put the diced potatoes and washed millet and cook until tender. In the cooled frying, break the raw eggs and mix. Combine with porridge when it is almost ready, and hold on fire for another 5 minutes.

Soldier's porridge at the stake is often cooked on the basis of buckwheat

From buckwheat

Ingredients:

• stew - 1 can;
• buckwheat - a glass;
• carrots - 1 piece;
• onion - 1 onion;
• boiling water - 2 cups;
• salt.

Cooking order:

1. Open the can of stew and skim the fat off the top.
2. Cut carrots into strips, onions into quarters of rings.
3. Heat the pot, put the fat from the stew into it and fry the onion on it until translucent. Then add carrots and fry until it becomes soft.
4. Put the stew in the pot and fry until all the moisture has evaporated.
5. Pour buckwheat, then pour in boiling water and mix. Add salt and cook over low heat until tender.

Cossack kulesh

Ingredients:

• millet - 200 grams;
• potatoes - 10 tubers;
• pork fat - 150 grams;
• pork stew - 1 can;
• onion - 5 small onions;
• salt;
• greenery;
• spices.

Pour water into the pot, put the onions and chopped potatoes (if the potatoes are small - whole), hang over the fire and bring to a boil. As it boils, put the washed millet, salt and continue to cook. When the potatoes and onions are soft, take out a few potatoes and onions, mash them and send them back to the pot.

At the end put the stew, mix everything and add spices and herbs

Barley

This porridge perfectly restores strength, so it is ideal for hiking.

Ingredients:

• pearl barley - 0.8 kg;
• onions - 2 medium onions;
• stew - 2 cans;
• garlic - 3 cloves;
• carrots - 2 pieces;
• cold water - 3 liters;
• butter - by eye.

Cooking:

1. Rinse barley and pour into a dry frying pan, fry until golden brown. This will speed up the cooking of porridge.
2. When the cereal is ready, pour it into a pot or cauldron and pour water over it. Cook covered until boiling.
3. In a frying pan, fry chopped onions, carrots, garlic along with stew and spices. When the porridge boils, put the frying into it, mix and cook so that the liquid is completely evaporated.

Remove from heat, let rise and brush with butter

Rice with meat

Proper field porridge - cooked on a fire. This is exactly the most delicious, thanks to the smoke of a fire and an excellent appetite in the fresh air. If desired, you can cook it at home.

Another option for field porridge is rice with pork. Pork can be substituted for beef if desired.

Ingredients:

• round rice - 0.8 kg;
• boiling water - 4 liters;
• vegetable oil - 1 tablespoon;
• carrots - 3 pieces;
• pork - 1 kilogram;
• bay leaf - 3 pieces;
• ground black pepper;
• salt.

Cooking:

1. Rinse the meat thoroughly, wipe it with a napkin and cut into small pieces of arbitrary shape.
2. Cut the onion into half rings, carrots into strips. Wash the rice properly.
3. Heat a pot or cauldron, pour vegetable oil into it and put onions. Fry over moderate heat for about 2 minutes with constant stirring. After that, put pieces of meat in a pot, add salt and pepper and pour boiling water in an amount of 1.5 liters. Bring to a boil and cook covered over low heat for about 2 hours. If necessary, add another liter of water.
4. Put carrots and bay onions in a pot and cook for an hour and a half, adding water if necessary. Take out the bay leaf, take a sample, add salt if necessary and add pepper.
5. Put rice in a pot, add boiling water so that it is 5 cm higher than the food. Now cook over low heat for about 40 minutes, remembering to stir.
6. Remove the pot from the fire. The liquid should not boil away completely, it should cover the thick by 1 centimeter.
7. Wrap the bowler and leave for two hours.

Hot stewed porridge can be laid out in bowls

Secrets of field porridge

Camping food is different from home cooking.

A few secrets of delicious kashma on an open fire:

• To speed up the process, before going to nature, pour boiling water over the cereal in a thermos to steam it out. Upon arrival, it will only take 10 minutes to cook it. If you are planning a trip with an overnight stay, you can pour the cereal in a bowler hat for the night, wrap it with something warm.
• Water for outdoor cooking on a fire will require more water than at home on the stove. For a glass of cereal, you can take 3-4 glasses of water. Less water is needed for pre-steamed porridge.
• Grains should be put in already boiled water and boiled, stirring constantly. If the cereal was steamed, you do not need to interfere with it, but simply wait until it boils.
• Water must be salted in advance.
• The pot must be hung strictly above the flame so that the porridge is evenly boiled.

Field porridge is not as difficult to prepare as it might seem at first glance. The main thing is to follow the basic rules and treat the matter with a soul.

He cooked chumak kulesh in the steppe. But somehow turned around
deftly, touched the cauldron and overturned it. And then he says:
- That's damn cramped - nowhere to turn around.

Kulesh (millet porridge) on the fire

(original photo recipe)

Kulesh, like any other porridge, is cooked on an open fire, unlike, for example, barbecue, when you have to wait until the firewood turns into coals. Therefore, as soon as the firewood has flared up, do not waste time, hang the pot over the fire and start cooking the ancient Slavic dish - kulesh! Moreover, we offer you an old recipe for this dish, without the current ingredients of civilization: eggs, stew or other additives.

For three servings we need:
two liter pot
4 medium potatoes
2 medium onions
1 medium carrot
0.5 cup millet
200 g fresh or salted lard
70 - 100 g butter
greens: dill, parsley, green onion
salt
ground black pepper - to taste

At the bottom of the pot we put the bacon cut into cubes, fry it a little and add finely chopped onions and carrots for sauteing.

For 5-7 minutes, making sure that the fire is even, fry the lard and fry the onions and carrots.

While the fat is frying, you can peel the potatoes and cut them into cubes. Pour two thirds of the water into the boiler and wait until the water boils.

Throw potatoes into the broth and boil it for 5-7 minutes, and only after that add millet.

When the cereal is cooked, put the butter and mix until smooth.

Add chopped herbs, salt, pepper and mix again.

Kulesh is ready.

Salo is a universal product. It is difficult only to serve it for dessert and a Muslim. And in other cases -

don't guess.

This is the size of the onion mode.

The fire is not as easy to regulate as on a kitchen burner.

Salo gives all of himself to the kulesh, without a trace.

A young potato shyly hides behind a green onion (just a beautiful photo: "Young-green").

Chopped potatoes are in a hurry to join the rest of the ingredients in the cauldron.

Cooking outdoors requires some skill.

Spices - where without them ?!

Suddenly, out of nowhere, a barbecue came to us!

And here the green onion has found its "crown" place in our boiler.

- a children's joke about a picnic for the road:

Mom says to her little daughter at a picnic:
- If you do not eat kulesh, I will take you to the thick of the forest to Baba Yaga!
- Mommy, - the daughter answers, - why do you think that Baba Yaga will eat it ?!

And here I will wait for your comments

to the original recipe for cooking millet porridge on a fire: