Hot field porridge is a delicious traditional dish cooked in nature. For its preparation, use enough simple ingredients. There are several recipes for porridge on the fire. Each has its own characteristics of preparation and has a unique special taste.

Many lovers of field porridges use a simple classic recipe for its preparation. The dish turns out fragrant and nutritious.

There are a lot of products for such porridge:

• one and a half glasses of millet;
• two large onions;
• half a kilogram of potatoes;
• one liter of water;
• 200 grams of pork fat;
• Bay leaf;
• one bell pepper;
• salt.

As a seasoning, you can use suneli hops and red pepper to taste.

The process of preparing classic field porridge consists of several stages:

1. Make a fire and equip a place for a pot over it. Often the container is hung on a tripod.
2. Soak the cereal in water first. This will allow the millet to cook at the same time as the potatoes.
3. On the hot bottom of the cauldron, put the bacon cut into pieces. It should melt until cracklings form.
4. Diced onion and bell pepper are added to the fat. All products are lightly fried and sprinkled with spices.
5. After that, water and millet are poured into the pot. The liquid should completely cover all the food in the container.
6. All products in the container are constantly mixed until the water boils.
7. Pre-peeled and diced potatoes are added to the boiling mass. If the water has boiled away too much and does not cover the food in the pot, then it should be added to the previous level.
8. The container is covered with a lid and cooked until all products are ready. In this case, the porridge should be stirred regularly so that it does not burn.

Put a bay leaf into the finished dish, and leave it to brew for several minutes under a closed lid. Porridge cooked on a fire classic recipe has a special unique taste.

Soldier's porridge

Such a dish is cooked on a fire, so that the dish is saturated with smoke.

For a soldier's porridge, you need the following products:

• three medium-sized bulbs;
• two glasses of millet;
• five fresh chicken eggs;
• 150 grams of lard;
• half a kilogram of potatoes;
• water;
• salt;
• greens.

Cooking such porridge on a fire is quite simple:

1. Finely chopped bacon and onions are fried separately in a pot. Finished products are removed and set aside until they cool completely.
2. Water is poured into the container, to which salt is added.
3. When the liquid boils, you can add chopped potatoes and millet. They should be boiled, stirring until tender.
4. In a separate bowl, mix the fried onions and lard with raw eggs. After that, this mixture is added to the finished porridge and left for five minutes over the fire.

In order for the soldier's porridge to be saturated with smoke, a smoldering firebrand from a fire is lowered into a container with a ready dish for one minute.

Field buckwheat porridge

Buckwheat is quite nutritious and useful product. Field porridge made from this cereal is nutritious and has a unique taste.

A dish is prepared from the following ingredients:

• 250 grams of buckwheat;
• one large carrot;
• can of stew;
• large bulb;
• salt;
• water;
• Bay leaf.

The process of preparing field porridge from buckwheat has its own characteristics:

1. Peel the carrots and cut into not too thick strips, and the onion into cubes.
2. Open a can of stew and remove upper layer fat, which is put on the bottom of a pot heated over a fire.
3. Onions and carrots are fried until cooked in well-melted fat from stew.
4. Stew is added on top and fried until moisture is completely evaporated.
5. Buckwheat is poured into the pot and filled with water, which is first brought to a boil in a separate container.
6. Salt is added and all products are mixed well.
7. Porridge is cooked on fire until the cereal is completely cooked.

At the very end, the dish is seasoned with finely chopped herbs. Often parsley or dill is used for this purpose.

Cossack kulesh recipe

A traditional Cossack millet kulesh is being prepared. The dish turns out hearty and fragrant.

For its preparation, the following products are required:

• can of stew;
• 200 grams of millet;
• ten small potatoes;
• 150 grams of fat;
• five small onions;
• water;
• greens;
• salt.

Cossack kulesh is prepared quickly enough:

1. Water is poured into the pot placed over the fire. Then finely chopped onion and peeled whole potatoes are added.
2. Millet is thoroughly washed and brought into the boiling mass. The field of this kulesh is salted and boiled until the potatoes are fully cooked.
3. The onion and three whole potatoes should be removed from the pot and thoroughly mashed. Then this puree is sent back to the pot.

Herbs and spices are added to taste. Be sure to add a bay leaf at the end.

Field barley porridge

This dish is often prepared in field conditions. It is quite nutritious and fills the body with energy.

In order to cook barley porridge on a fire, you need to prepare the following ingredients:

• 800 grams of pearl barley;
• two bulbs;
• two large carrots;
• three liters of water;
• two cans of stew;
• 100 grams of butter;
• three cloves of garlic.

To prepare porridge you need:

1. Rinse the grits well and put in a hot cauldron. Barley is fried for several minutes until golden brown, removed and laid out on a separate bowl. Such preparation of cereals contributes quick cooking dishes. After
2. Also, carrots, onions and stew are cooked separately in a cauldron. Vegetables are finely chopped and fried well. After that, garlic and stew are added. All products are browned on fire.
3. Pour cereal into an empty pot and fill it with water. The container is covered with a lid, and the mass is brought to a boil.
4. Pre-fried meat and vegetables are added to boiling water. All ingredients must be mixed, and left to cook on fire until the porridge is completely cooked. The water should evaporate completely.

Spices, oil and herbs are added to the finished barley porridge.

Rice porridge on the fire

Field porridge made from rice cereal with meat is considered no less tasty and healthy.

The recipe is quite simple and requires the preparation of such products:

• 2.5 liters of hot water;
• 800 grams of round rice;
• one kilogram of pork or beef;
• three carrots;
• one tablespoon of vegetable oil;
• a couple of bay leaves;
• salt;
• ground black pepper.

getting ready rice porrige at the stake in the following order:

1. Wash the meat and cut into small pieces.
2. Cut carrots into thin strips, and onions into rings.
3. Rinse rice thoroughly;
4. Pour sunflower oil into the bottom of a well-heated cauldron and fry onion slices on it. Lay the meat on top. Pour boiling water over all products in a container, pre-pepper and salt.
5. After the liquid boils, cover the pot with a lid and cook for one and a half hours over low heat. Water should be added as it evaporates.
6. After the set time has elapsed, prepared carrots and bay leaves are added to the container. The dish is cooked on fire for another half an hour.
7. Rice is added to the finished broth. At the same time, the water in the container should cover the cereal by five centimeters. Porridge is cooked until tender over low heat for forty minutes. During the entire cooking process, the ingredients should be periodically mixed.

Properly cooked rice porridge over a fire should not be thick. The liquid in the pot should cover the cooked cereal by one centimeter. The container is closed with a lid and left for a couple of hours. To completely evaporate the porridge, wrap the pot in a dense cloth.

Features of cooking and secrets of field porridge

In nature, dishes are often cooked on a fire from cereals. Field porridge is not only a tasty and fragrant dish, it is quite nutritious and gives strength in the campaign.

In order to quickly cook and properly cook porridge, you should follow a few secrets of its preparation:

1. Before you cook the cereal, you need to soak it in boiling water. It is best to use a thermos for this. You can prepare millet in it even at home before going on a trip. Under the influence of hot liquid, the cereal will steam out, and cooking porridge will take quite a bit of time.
2. You need to cook porridge in a sufficient amount of water. For a glass of cereal, you need at least three glasses of liquid. For soaked millet, use slightly less water.
3. It is necessary to cook porridge until the cereal is fully cooked. After that, the container is covered with a lid for a few minutes so that the dish is infused.
4. Groats are brought only into the boiled hot water. Cook porridge should be with constant stirring. If cereals pre-steamed in boiling water are used, then it is not necessary to interfere with it.
5. Salt is added immediately after boiling water. Taste porridge should be a few minutes before it is completely ready.
6. You need to place the container for porridge exactly in the middle of the fire. This placement of the pot allows you to evenly cook all the products. Groats are cooked on not too high a fire.
7. Ready field porridge should not be a little watery. Spices and herbs are added to the dish as desired. The most commonly used are dill, garlic, red and black pepper.

Field porridge on a fire has a special aroma and unique taste. Such a nutritious dish can feed enough a large number of man on a hike. The main thing is to stock up on everything in advance necessary ingredients and follow all the basic rules of preparation.

Field porridge is an incredibly satisfying and aromatic dish. It is cooked on a fire or on a regular cooker. It is prepared according to a very simple technology and from a different set of ingredients. In today's article you will find more than one interesting recipe for field porridge.

Variant with stew and vegetables

Using the technology described below, a very tasty and nutritious dish is obtained. They can easily be fed big family. It is prepared so easily that any beginner can cope with this task without any problems. To cook real field porridge, the recipe with a photo of which will be presented below, stock up on all the necessary products in advance. In this case, you will need:

• 2.5 cups of millet.
• Ten small potatoes.
• Can of stew.
• A couple of onions.
• 7 or 8 chicken eggs.
• 250 grams of butter.
• A glass of vodka.
• Salt, dill, parsley and green onions.

Process description

Despite the simplicity of this field porridge recipe, you must strictly adhere to the recommended algorithm. In a saucepan filled with boiling water, spread the stew. Twenty minutes later, 500 milliliters of broth is taken from there, and peeled and chopped potatoes are sent to the remaining liquid. If desired, chopped carrots can be put in the future field porridge.

As soon as the potatoes soften enough, the washed millet is immersed in the pan and left to simmer over minimal heat. Diced onion is added to the almost cooked cereal and boiled for another ten minutes.

Now it's time to work on the previously poured broth. It dissolves raw chicken eggs, lightly beat and send it all to a common pan. A glass of vodka is poured into the almost ready porridge, salt and chopped greens are poured. All this is well mixed and stewed for several minutes. Then turn off the burner and insist the dish for a quarter of an hour. Now you know a simple recipe for field porridge. On the fire, it will turn out more fragrant. Prepare it in the same sequence as on the stove. Therefore, you can easily cook such porridge at a picnic or fishing.

Chicken variant

This hearty and flavorful dish is perfect for a family meal. It is relatively quick and easy to prepare. Since this recipe for field porridge requires a certain set of components, stock up on everything you need in advance. This time in your house should be found:

• A couple of liters of chicken broth.
• A glass of millet groats.
• 300 grams of chicken fillet.
• 3 medium potatoes.
• Egg.
• 50 grams of fat.
• A quarter of a pack of butter.
• Salt and fresh herbs.

Sequencing

Chicken broth is poured into a suitable pan and sent to the fire. As soon as it boils, chopped potatoes and washed millet are immersed in it. Shortly before the cereal is ready, the washed chicken fillet and chopped greens. Following them, a beaten egg and chopped fried lard are added to the almost ready dish.

After the fire is turned off, they are sent to the pan butter. Everything is well mixed and laid out on plates. If you wish, you can cook this field porridge on a fire (the recipe with a photo can be seen in today's article).

Option with milk

A dish cooked using this technology has a special taste and aroma. It is good because they can feed not only the older, but also the younger generation. For its preparation, simple ingredients are required, the purchase of which will not affect the state of your wallet in any way. This recipe field porridge involves the use of a grocery set, which includes:

• A glass of wheat.
• A couple of onions.
• A glass of cow's milk.
• 100-150 grams of smoked brisket.
• Medium carrot.
• A couple of cloves of garlic.
• Salt, bay leaf and parsley.

Cooking technology

Thoroughly washed and cleaned of small debris, millet is immersed in salted boiling water and boiled over low heat for about twenty minutes. Then the liquid in the pan is changed to clean and again sent to the stove. At the same stage, chopped onions and chopped carrots are added to the future porridge. As soon as all the water has evaporated from the pan, hot milk is poured into it and mixed well.

After a few minutes, chopped smoked brisket, bay leaf, chopped parsley and crushed garlic are sent to the boiled cereal. The finished porridge is insisted under the lid and after a quarter of an hour they are laid out in portioned plates.

To significantly reduce the duration of cooking cereals, many experienced experts recommend pre-soaking it in cold water. So it will swell and cook faster. If you are planning to make field porridge not at home, but in nature, then do not forget to get a suitable pot in advance, a long-handled scoop, special for opening cans of stew and an S-shaped hook for hanging a dish over a fire.

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? We have chosen for you best recipes buckwheat porridge on the fire! 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

Exist general rules 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 nutritional value 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 cup;
• prunes and dried apricots (pitted) walnuts(peeled) - ½ cup;
• honey - 1 tbsp. a 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. On the fresh air, with the aroma of campfire 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!

Calories: Not specified
Time for preparing: Not specified

On the open fire cooking is incredibly fun. And the dishes prepared in nature are simply amazingly tasty.
All our family are avid fishermen and hikers. Every weekend we try to get out into nature with a tent. And of course, our camping menu is already firmly established, some dishes have become traditional, without which the trip is simply impossible. One of these dishes is millet porridge in a cauldron according to the recipe. If you don't already know, check it out.
It is impossible to spoil the porridge, everything cooked with your soul will be sure to be delicious. And yet, to achieve ideal taste, you can use some tricks.
For example, you can use not necessarily fresh meat, but also pieces of ready-made barbecue. In this case, field porridge on a fire, a recipe with a photo, acquires a completely different aroma and taste. It does not affect tenderness and juiciness in any way.
If you decide to still use raw meat - stock up on firewood, the meat must first be thoroughly fried, only then boiled together with cereals. See how you can do it.
Vegetables can and should be taken different. Onions and carrots are a must, bell peppers are optional, not everyone loves it. Are we getting started?
To prepare two servings you need:

- pork meat - 250 gr.,
- millet groats - 1 cup,
- carrots - 1-2 pcs.,
- onion - 1 pc.,
- Bulgarian pepper - 2-3 pcs.,
- water - 1 l.,
- spices for pilaf - 1 tablespoon,
- vegetable oil - 2 tablespoons,
- fresh herbs - a bunch for serving.

How to cook with a photo step by step

Prepare everything you need for cooking on an open fire. Make a fire, set the cauldron on the tripod.
Rinse the meat, cut into small pieces. Warm up vegetable oil. Fry the meat in a cauldron over high heat. Then take the meat out on a plate, and in the oil in which the meat was fried, lightly fry the vegetables.
The onion is cut into cubes, the carrots are peeled and cut into strips. Bulgarian Bell pepper also cut into strips.
Fry the vegetables until softened (7-8 minutes on medium heat).




Rinse the millet under running water. Move the fried meat to the cauldron with vegetables.
Fill with millet.




Before pouring future porridge with water. Add spices. I like spices for pilaf for all porridges on an open fire. Sets of such spices are sold in any supermarkets, but it is better, of course, to purchase a package from Caucasians. They are well versed in this process, which cannot but affect the taste.
Try to reduce the heat - the porridge should “gurgle” a little, and not boil at full capacity. To do this, leave only one log burning under the cauldron and add a new one after the fire threatens to go out. And of course, you just have to know how to prepare

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 old recipe 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 green onions(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 original recipe cooking millet porridge on a fire: