Cooking in the open air

Before proceeding to the recipes, prepare cooking equipment, which will be needed in cooking in nature.

Forget coals and purchased firewood. Even on a rainy day, you can light a fire fromnatural natural fuel - wood. Only for ignition you will need dry fuel in tablets, which is sold in the market or in shops for tourism or fishing. The aroma of dishes and the speed of cooking depends on what you prepare them for. Oak gives off more heat. On one oak wood with a thickness of 3-5 cm in diameter 20 cm you can cook porridge. If you take a pine tree as firewood, then you will need a good supply of wood and patience. The pine quickly burns and emits less heat.

For cooking our dishes you will needa cauldron with a tripod, a plate for cutting, knives, a ladle, spoons and bowls. Spoons are better to take wooden, and bowls - metal. Do not use plastic utensils. Under the influence of hot dishes, it will melt and give off a characteristic smell that will spoil the taste of the dishes.

Depending on the number of people, the volume of the pot and the number of ingredients can vary. It is better to cook all dishes at a time.

Cooking soup in nature

Pour in the water of the pot, not adding up to the edge of 5 cm, and install it on the tripod. A bonfire can be made large, so that the water boils faster, but with the addition of products it should become small.

While the water boils, we rinse millet (or rice, or wheat porridge), cut potatoes, carrots, cabbage and onions (onions can be excluded).

When the water began to boil, we add 1 teaspoon of salt, millet and carrots. Mix well, cover with a lid and leave for 5-7 minutes on the middle fire.

Then add potatoes, mix, cover and leave for another 10-15 minutes. When the potatoes become softer, we add cabbage, onion and cook for 5 minutes. Then add a can of canned corn or green peas and leave on a small fire for another 5 minutes.

Let's check for the availability of vegetables and porridge. Porridge and cabbage should not crunch on the teeth. If necessary, add salt to taste, mix and remove from heat. Add 75-100 g of butter, close the lid and leave to infuse for 10-20 minutes.

To feel the taste of food separately, make sure that cabbage is not digested, and carrots are best chopped finely, without using a grater.

Such a light, delicious soup is especially useful in the morning. It makes the stomach work well, charges you with energy and saturates with vitamins.

Cooking in the field of field porridge

After active rest it is necessary to fill the energy spent, therefore for dinner we will have a field porridge with stew.

In boiling salted water fall asleep washed, peeled from the husk porridge (buckwheat or any other). Cover the bowl with a lid and cook until half cooked. You can fill up the carrot together with the porridge.

We open a can of stew (better - from beef), drain the water and throw out excess fat. When the porridge is almost cooked, add the stew in it, cover the lid and put it for 5-10 minutes at the fire.

At the end add butter and let's brew for 5-10 minutes. Serve with vegetables (cabbage salad with corn or peas, or cucumbers with tomatoes)

When we cook in nature, it is impossiblepredetermine the cooking time. As already mentioned, it depends on the tree and the weather conditions. Another interesting discovery when cooking at the stake is his self-regulation. When the fire flares up, the water in the Kazanka boils faster and pours into the fire, thereby extinguishes the flame and makes it small.

When you leave the place of rest, make sure that the fire is completely extinct, and after your vacation at this place it would be nice to rest other people and come back to you again.