Hearty field porridge: recipes. Kulesh or field millet porridge in lard, cooked over a fire. Simple recipe Recipe for cooking millet porridge over a fire

Hot field porridge is a delicious traditional dish that is prepared in nature. Quite simple ingredients are used to prepare it. There are several recipes for porridge over a fire. Each has its own cooking characteristics and has a unique, special taste.

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

A lot of products are needed 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 lard;
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:

Build a fire and place a pot above it. Often the container is hung on a tripod.
Pre-soak the cereal in water. This will allow the millet to cook at the same time as the potatoes.
Place lard cut into pieces on the hot bottom of the pot. It should melt until cracklings form.
Add diced onion and bell pepper to the lard. All products are lightly fried and sprinkled with spices.
After this, water and millet are poured into the pot. The liquid should completely cover all the products in the container.
All products in the container are constantly stirred until the water boils.
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.
The container is covered with a lid and cooked until all the products are ready. In this case, the porridge should be stirred regularly so that it does not burn.

Place a bay leaf into the finished dish and let it brew for a few minutes under a closed lid. Porridge cooked over a fire according to a classic recipe has a special, unique taste.

Soldier's porridge

This dish is cooked over a fire so that the dish is saturated with smoke.

For soldier's porridge you need the following products:

three medium-sized onions;
two glasses of millet;
five fresh chicken eggs;
150 grams of wine lard;
half a kilogram of potatoes;
water;
salt;
greenery.

Cooking this porridge over a fire is quite simple:

Finely chopped lard and onion are fried separately in a pot. The finished products are removed and placed aside until completely cooled.
Water is poured into the container and salt is added.
When the liquid boils, you can add chopped potatoes and millet. They should be cooked, stirring until cooked.
In a separate bowl, mix fried onions and lard with raw eggs. After this, this mixture is added to the finished porridge and left for five minutes over the fire.

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

Field buckwheat porridge

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

Prepare a dish from the following ingredients:

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

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

Peel the carrots and cut into not too thick strips, and the onion into cubes.
Open a can of stewed meat and remove the top layer of fat, which is placed on the bottom of a pot heated over a fire.
Onions and carrots are fried in well-melted fat from the stew until tender.
Stew is added on top and fried until the moisture has completely evaporated.
Buckwheat is poured into the pot and filled with water, which is first brought to a boil in a separate container.
Salt is added and all products are mixed well.
The porridge is cooked over a fire until the cereal is completely cooked.

At the very end, the dish is seasoned with finely chopped herbs. Parsley or dill are often used for this purpose.

Cossack kulesh recipe

Traditional Cossack kulesh made from millet is being prepared. The dish turns out nourishing and flavorful.

To prepare it you need the following products:

can of stew;
200 grams of millet;
ten small potatoes;
150 grams of lard;
five small onions;
water;
greenery;
salt.

Cossack kulesh is prepared quite quickly:

Water is poured into a pot placed over the fire. Then add finely chopped onion and peeled whole potatoes.
The millet is thoroughly washed and added to the boiling mass. The field of this kulesh is salted and boiled until the potatoes are completely cooked.
The onion and three whole boiled potatoes should be removed from the pot and mashed thoroughly. Then this puree is sent back to the kettle.

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

Field pearl barley porridge

This dish is often prepared on the go. It is quite nutritious and fills the body with energy.

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

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

To prepare porridge you need:

Rinse the cereal well and place in a hot cauldron. The pearl barley is fried for several minutes until a golden crust forms, removed and laid out in a separate bowl. This preparation of cereals helps to prepare the dish quickly. After
Also, carrots, onions and stew are prepared separately in a cauldron. Vegetables are finely chopped and thoroughly fried. After this, garlic and stewed meat are added. All products are browned over the fire.
Pour the 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.
Pre-fried meat and vegetables are added to boiling water. All ingredients must be mixed and left to simmer until the porridge is completely ready. The water should completely evaporate.

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

Rice porridge on 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 the following 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.

Rice porridge is prepared over a fire in the following sequence:

Wash the meat and cut into small pieces.
Cut the carrots into thin strips and the onion into rings.
Rinse the rice thoroughly;
Pour sunflower oil into the bottom of a well-heated cauldron and fry onion slices on it. Place meat on top. Pour boiling water over all the products in the container, first adding pepper and salt.
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.
After the set time has passed, the prepared carrots and bay leaves are added to the container. The dish is cooked over the fire for another half hour.
Rice is added to the finished broth. In this case, the water in the container should cover the cereal by five centimeters. Cook the porridge until tender over low heat for forty minutes. The ingredients should be stirred periodically throughout the cooking process.

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 thick cloth.

Features of preparation and secrets of field porridge

In nature, dishes are often prepared using cereals over a fire. Field porridge is not only a tasty and aromatic dish, it is quite nutritious and gives strength on a hike.

In order to quickly cook and cook porridge correctly, you should follow several secrets of its preparation:

Before cooking 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 at home before going on a trip. Under the influence of hot liquid, the cereal will steam, and cooking the porridge will take very little time.
You need to cook the porridge in enough water. For a glass of cereal you need at least three glasses of liquid. For soaked millet, use a little less water.
It is necessary to cook the porridge until the cereal is completely cooked. After this, cover the container with a lid for a few minutes to allow the dish to steep.
The cereal is added only to boiling hot water. The porridge should be cooked with constant stirring. If you use cereal pre-steamed in boiling water, then it is not necessary to stir it.
Salt is added immediately after the water boils. You should try the porridge a few minutes before it is completely ready.
The porridge container should be placed exactly in the middle of the fire. This placement of the pot allows all foods to cook evenly. The cereal is cooked over not too high heat.
The finished field porridge should not be a little runny. Spices and herbs are added to the dish as desired. The most commonly used are dill, garlic, red and black pepper.

Field porridge cooked over a fire has a special aroma and unique taste. This nutritious dish can feed a fairly large number of people on a hike. The main thing is to stock up on all the necessary ingredients in advance and follow all the basic cooking rules.

Field porridge is most often cooked over a fire, because it is with this method of cooking that the porridge turns out to be especially aromatic and tasty. But you can also prepare equally tasty porridge at home, the main thing is to choose the right recipe. Try making field porridge at home using the recipe from our website and you will definitely like the result.

List of ingredients

water - 2-2.5 l
meat - 300 g
millet - 1 cup
potatoes - 3 pcs.
onions - 150 g
unsalted lard - 150 g
eggs - 3 pcs
butter - 100 g
parsley - to taste
ground black pepper- taste
salt - to taste

Cooking method

Wash the meat, cut into pieces and place in a cauldron. Pour in cold water and heat to a boil. Cook for about 1 hour, periodically skimming off the foam.

Peel, wash and chop the onion. Cut the lard into small cubes. Fry the onion with lard until a beautiful golden color. Here I deviated from all the rules for cooking kulesh and fried the onions in butter. For the reason that my whole family unanimously declared that they would not eat porridge with lard. For me, first of all, it is important to feed my loved ones. If you are lovers of lard, then be sure to use it for frying.

Peel the potatoes and cut them into 1 cm cubes. Place the potatoes in the broth and cook until half cooked. Add salt to taste.

Rinse the millet thoroughly and pour boiling water over it to remove the bitterness. Place the millet in the broth with meat and potatoes, stir and add onion and lard. Add salt and cook until almost done.

Beat the eggs in a separate bowl.

Pour the eggs into the kulesh and mix well. Add chopped parsley, ground black pepper and put butter.

Stir and cook the kulesh until done.

Be sure to offer green onions when serving. He fits this kind of porridge very well.
Bon appetit!

Summer is a fertile time for picnics and hikes. What dishes are traditional in nature? Of course, the first thing we think of is kebab. It’s convenient to take a variety of sandwiches with you on a walk, there are a huge number of variations. But there is one more dish that is inseparable from tourist customs and gatherings by the fire. This is porridge over a fire. Today the site will tell you how to cook it from different grains. Whether you are organizing a picnic in nature or a long hiking trip, our recipes and tips will certainly come in handy!

A variety of porridges are the basis of nutrition on hikes.

How to cook porridge over a fire so that it’s delicious

First, let's reveal a few secrets common to all camping porridges. By following these rules, you can always cook porridge over a fire quickly and tasty.

Which porridge at the fire is healthier?

Some people like rice, others like buckwheat, others like oatmeal. It has long been known that arguing about tastes is a futile exercise. We will put it simply: on a one-day hike, take the cereal that you like best. And on a long hike you need a varied diet, so there should be different cereals on the menu.

In the table we presented data on the most popular cereals - energy value and nutrient content:

Groats	Proteins, %	Fats, %	Carbohydrates, %	Energy value, kcal
Semolina	10,3	1	70,6	333
Oatmeal	12,3	6,1	59,5	342
Hercules	12,3	6,2	61,8	352
Rice	7	1	74	333
Buckwheat (kernel)	12,6	3,3	57,1	308
Barley	10	1,3	65,4	313
Millet	11,5	3,3	66,5	342
Corn	8,3	1,2	71	328
Pearl barley	9,3	1,1	73,7	323

As a rule, for breakfast, sweet, milky porridge is cooked over a fire, with the addition of sugar or honey, dried fruits or nuts. The high carbohydrate content in the sweet dish gives you a boost of energy for a long time, which is very important before the day's trek. Almost all porridges are familiar in this version, perhaps except pearl barley.

For dinner, nutritious porridge with meat additives - stew, lard, sausage - is preferable. Protein replenishes the energy expended during the day's trek and helps strengthen muscle tissue. Vegetables (onions, carrots, tomatoes, sweet peppers), herbs and spices are excellent companions for meat.

Thus, it turns out that any porridge is useful. It is only important to choose it correctly, in accordance with the moment and purpose.

On a short trip they cook their favorite porridge, on a long trip they cook different ones.

Recipes for porridge over the fire

The selection we offer can become a base for you. Having mastered their preparation, you can vary the components and proportions at your discretion in order to prepare an original dish that will become your personal culinary masterpiece.

Naturally, in addition to food, you will need suitable utensils. Porridge is best prepared over a fire in a cauldron - such a cauldron is convenient for camp cooking in all respects. But, of course, you can use a classic pot or an aluminum pan, which can actually be hung over a fire (or placed on a barbecue grill).

Milk semolina porridge on fire

To cook classic semolina porridge over a fire, you need to be a true virtuoso. After all, if you loosen your attention just a little, the insidious porridge will certainly burn! Therefore, be prepared to concentrate and renounce everything around you while it cooks.

Ingredients:

Semolina – 500 gr.;
water – 3.5 l;
condensed milk – 1 can (400 g);
salt - to taste;
butter – 2 tbsp.

Preparation:

Only in the case of semolina, milk is added to the water immediately, and then the cereal is poured into it.

So, pour water into a kettle suspended over the fire and dissolve in it, stirring constantly, half a can of condensed milk. Salt to taste. Bring to a boil.
Slowly and without stopping stirring, pour the semolina into the boiling liquid.
Without being distracted anywhere and without ceasing to stir vigorously, we wait for the porridge to thicken. When boiling strongly, it is better to move the pot away from the fire so that the semolina does not burn.
Add butter, remaining condensed milk and, if desired, more sugar to the thickened porridge. Stir, remove from heat and let sit for 3-5 minutes.

Remember: when preparing semolina porridge over a fire, the most important thing is to stir it constantly! This is important both to ensure that the dish does not burn and to ensure that there are no lumps in it. However, there is a little trick that the most thoughtful cooks use:

After the semolina is poured into boiling milk, it is cooked for 2-3 minutes, stirring thoroughly. Then the pot is removed from the heat, wrapped in something warm and left for about 20 minutes. During this time, the porridge will infuse and “reach” without losing any of its taste or nutritional value.

Semolina porridge over the fire with stewed meat

This unusual dish will surely arouse the interest of many. Believe me, the taste is worth trying to cook it. In nature, on a bright sunny day, semolina porridge cooked over a fire, and even with stew, will seem surprisingly tasty to you.

Ingredients:

Water – 3 l.;
semolina – 400 gr.;
onion - 8 medium heads;
eggs – 8 pcs.;
stew (beef or pork) – about 1 kg (look at the weight of the cans)

Salted brisket can replace the stew; you only need 500 grams of it.

Salt, spices - to taste.

Preparation:

Hard-boil the eggs separately and leave them aside.
The fat from the stew or finely chopped brisket is placed in a kettle and heated.
Chopped onions are fried in the resulting fat until golden brown.
If the porridge is prepared with stewed meat, meat is added at this stage.
Gradually, semolina is added to the same fat and meat fried until golden brown. Stir it all the time until all the liquid is absorbed.
Add hot and salted water, stir all the ingredients until smooth, cover with a lid and leave to simmer, wrapped in something warm, for 15-20 minutes.
Before serving, add finely chopped eggs to the semolina.

Ketchup, soy sauce, grated cheese or other dressings can be individually added to each serving.

Berries and fruits are an excellent addition to sweet porridge.

Hercules milk porridge over the fire

Hercules has one clear advantage over other cereals - the flakes cook much faster than unprocessed grains. At the same time, oatmeal is very nutritious and healthy.

Ingredients:

Hercules – 800 gr.;
water - 4 l.;
condensed milk – 400 gr. (1 jar);
salt and sugar - to taste;
butter or ghee - to taste.

Preparation:

Pour water into the boiler and bring to a boil, add salt.
Add the flakes and, stirring vigorously, cook until tender.
At the very end of cooking, add condensed milk, stir thoroughly and bring to a boil again, then immediately remove from heat.
At the same stage, you can add raisins or dried fruits (dried apricots, prunes, apples) to the porridge.
It is advisable to wrap the pot covered with a lid warm and leave to steep for about 5 minutes.

When serving, you can add berries, fresh fruits, and nuts to the porridge.

Millet porridge over a fire (kulesh)

The word “kulesh” itself is of Hungarian origin and means “millet, millet.” In modern cooking it is known as an ancient Cossack dish, cooked by soldiers on campaigns. Flavored with lard and seasoned with onions, millet porridge cooks quickly enough over a fire, it turns out nutritious and very tasty. Depending on the availability of products, potatoes, peas, oatmeal, and other ingredients could be added to the millet. If it’s cooked thinner, it’ll be a stew; if it’s cooked more abruptly, it’ll be porridge. This way the Cossack will be full and cheerful.

Today, tourists and fishermen prepare kulesh from various cereals, using either buckwheat, pearl barley, or wheat. But its classic version is still millet (millet).

Ingredients:

Millet - slightly less than half the volume in which the porridge will be cooked;
lard (the best option is undercuts);
onion;
stew;
butter;
salt.

Preparation:

We wash the millet cereal well, pour boiling water 2 fingers above the level of the cereal and leave it to steam near the fire or wrapped warmly.
In a separate container, fry finely chopped lard until cracklings appear.
Add chopped onion to the lard and fry until golden brown.
Combine the roast with millet, add the stew, and salt to taste.
Bring the porridge to a boil, then remove from heat.
All that remains is to add the oil and let the porridge brew in a covered bowl for 15-20 minutes. This porridge, with the aroma of smoke from a fire, is enjoyed with pleasure even by those who usually do not like millet.

If available and desired, you can add chopped paprika, coarsely grated carrots, and herbs to the kulesh. By introducing its own note into the overall melody, each component will give the dish original shades and make it unique.

Front-line buckwheat porridge over the fire

Buckwheat porridge with stew, cooked over a fire according to a 1941 recipe, is an excellent option for a hot dish for a picnic on May 9th. While enjoying this porridge, it is worth remembering our grandfathers and great-grandfathers, who defended the country from invaders.

Ingredients:

Buckwheat – 1 kg;
onions – 4 medium-sized heads or 2 large ones;
stew (the main selection criterion is the absence of soy) - 4 cans;
salt, spices, herbs to taste;
fresh lard for frying - about 300 gr.

Preparation:

Finely chop the lard and throw it into a cauldron fixed over the fire. Melt until golden cracklings appear.
Throw randomly chopped onions into the lard.
When the onions are browned, put the stew into the cauldron and then add the buckwheat. Stirring, fry all ingredients for 3-5 minutes.
Salt to taste (remember that the stew already contains some salt and spices).
Fill with water so that the cereal is covered by about 2 fingers.
Cook, stirring occasionally, until the porridge is completely cooked.

When cooked over a fire, buckwheat turns out aromatic and very special. Before serving, sprinkle it with fresh herbs, add rye bread (for example, “Borodinsky”) - and you will feel that same field spirit that brings soldiers together so much.

The famous soldier's porridge is an ideal dish for the May 9 holiday.

Pearl barley “field” porridge on the fire

Most of us underestimate pearl barley, practically not consuming it. However, when cooked over a fire, it turns out surprisingly tasty. In addition, as can be seen from the table, pearl barley is the clear leader in carbohydrate content. This means that it restores strength extremely quickly, which is what is required on a hike.

Ingredients:

Barley – 800 gr.;
stewed meat – 2 cans of 525 g each;
garlic – 3-4 cloves;
onion – 1 large head;
carrots – 2 medium size;
butter - enough so as not to spoil the porridge.

Preparation:

Place thoroughly washed pearl barley in a dry frying pan and fry until golden brown. This procedure, on the one hand, reduces the cooking time (the same can be done with buckwheat and rice, oatmeal and wheat), and on the other, it more fully reveals the aroma of the porridge.
Pour the prepared cereal into a cauldron, add cold water (3-4 liters) and leave on the fire, covering with a lid.
While the porridge comes to a boil, you need to fry the stew, chopped garlic, carrots, onions, and spices in a frying pan.
Combine the finished frying with the porridge, mix evenly and leave slightly to the side of the fire to “cook”.

When the liquid has completely evaporated, add butter and the dish can be served almost immediately.

Milk rice porridge on fire

Actually, rice with milk is prepared on a hike in the same way as millet or oatmeal. Usually, at the end of cooking, raisins, fresh berries, dried apricots, and prunes are added to it. Rice goes very well with honey.

For a hike, it is better to choose short-grain rice - it boils faster. Steamed rice is also good - it is extremely easy to cook.

Ingredients:

Rice – 1 kg;

water – 2.5-3 l;

salt to taste;

condensed milk – 1 can (400 g);

butter.

Preparation:

In conclusion, we emphasize that in all cases, instead of condensed milk, concentrated milk powder mixed with sugar can be used. Of course, it is much easier to carry dry ingredients on a hike than flowing liquid ones. Powdered milk is simply diluted in a separate container (for example, a mug), sweetened to taste and poured into the porridge at the end of cooking.

The recipes for porridge over a campfire, presented in our selection, will help you pleasantly diversify your picnic menu and organize varied and tasty meals on your camping trip. “Cozy Kitchen” wishes you a pleasant and healthy holiday!

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

Field porridge over a fire does not lose its significance in our time. This universal dish, in which almost anything is put, is very popular among tourists, hunters and fishermen. It is very convenient to cook it on a camping trip in a pot: you don’t need to prepare different dishes, all the products feel great in one dish, which combines both the soup and the second one.

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

Classic version

For field porridge you need a lot of products:

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

Preparation:

Wash and soak the millet in advance so that it cooks faster. When soaked, its cooking time will be the same as that of potatoes.
, install a tripod over it and hang the pot.
Cut the lard into pieces and place in a pot to melt and form cracklings.
Add finely chopped onion, sweet pepper, spices to the pot with lard and fry.
Pour in water and add millet so that the water completely covers the contents of the pot. Cook with constant stirring until boiling.
Once it boils, add the diced potatoes. If necessary, add water to cover the contents of the pot. Cover the dish with a lid and cook until the potatoes and millet are fully cooked. Periodically lift the lid and stir.

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

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

Soldatskaya

Ingredients:

millet – 2 cups;
onions – 3 pieces;
lard – 150 grams;
potatoes – 0.5 kg;
chicken eggs – 5 pieces;
salt.

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

Soldier's porridge over a campfire is often prepared using buckwheat.

From buckwheat

Ingredients:

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

Preparation procedure:

Open the can of stew and skim off the fat from the top.
Cut the carrots into strips and the onion into quarter rings.
Heat the pot, put the fat from the stew into it and fry the onion in it until translucent. Then add the carrots and fry until they become soft.
Place the stew into the pot and fry until all the moisture has evaporated.
Pour in the buckwheat, then pour in boiling water and stir. Add salt and cook over low heat until tender.

Cossack kulesh

Ingredients:

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

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

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

Pearl barley

This porridge perfectly restores strength, so it is ideal as a hiking meal.

Ingredients:

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

Preparation:

Wash the pearl barley and pour it into a dry frying pan, fry until golden brown. This will speed up the cooking of the porridge.
When the cereal is ready, pour it into a kettle or cauldron and fill it with water. Cook covered until boiling.
In a frying pan, fry chopped onions, carrots, garlic along with stew and spices. When the porridge boils, add the frying mixture to it, stir and cook until the liquid has completely evaporated.

Remove from heat, let sit and spread with butter.

From rice with meat

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

Another version of field porridge is rice with pork. Pork can be replaced with 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.

Preparation:

Wash the meat thoroughly, wipe it with a napkin and cut into small pieces of arbitrary shape.
Cut the onion into half rings, carrots into strips. Rinse the rice thoroughly.
Heat a pot or cauldron, pour vegetable oil into it and add onions. Fry over moderate heat for about 2 minutes, stirring constantly. After this, put the pieces of meat into the pot, add salt and pepper and pour 1.5 liters of boiling water. Bring to a boil and cook covered over low heat for about 2 hours. If necessary, add another liter of water.
Place the carrots and bay onions in the pot and cook for an hour and a half, adding water if necessary. Take out the bay leaf, take a sample, add salt and pepper if necessary.
Place the rice in the 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.
Remove the pot from the fire. The liquid should not completely boil away; it should cover the grounds by 1 centimeter.
Wrap the pot and leave for two hours.

Hot stewed porridge can be placed in bowls

Secrets of field porridge

Cooking camp food is different from cooking at home.

A few secrets of delicious porridge over an open fire:

To speed up the process, before heading out into nature, pour boiling water over the cereal in a thermos so that it steams. Upon arrival, you only need to cook it for 10 minutes. If you are planning an overnight trip, you can pour the cereal in a pot overnight and wrap it in something warm.
Cooking outdoors over a fire will require more water than at home on a stove. You can take 3-4 glasses of water per glass of cereal. Pre-steamed porridge requires less water.
The cereal should be placed in already boiled water and cooked, stirring constantly. If the cereal has been steamed, there is no need to stir it, but just wait until it boils.
The water must be salted in advance.
The pot must be hung strictly above the flame so that the porridge cooks evenly.

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 approach the matter with soul.

Field porridge

Cut the potatoes into small pieces, place in salted water and cook until half cooked. Add washed millet and cook until tender. At the end of cooking, add eggs, salt and mix well.

Season the porridge with finely chopped fried lard, onions, dill and parsley.

Ingredients:

millet 2 cup

potatoes 4 pcs

onion 0.5 head

salt to taste

Field porridge with stewed meat

It is better to cook field porridge over a fire. Pour 1.5 liters of water into a cauldron and bring to a boil, then pour thoroughly washed millet into the boiling water and cook, stirring over low heat. In a frying pan, fry finely chopped bacon (it is better to take bacon so that there is more fat than meat), add finely chopped onion and fry until golden brown, stirring continuously. Then add the fried onions and bacon to the almost finished millet. Open the stew, pour it into field porridge, add salt, add spices, finely chopped herbs, let it boil and set aside. Bon appetit.
* millet 0.5 kg
* pork stew can 0.5 liters
* beef stew can 0.5 liters
* bacon 0.3 kg
* onions 0.2 kg
* dill and parsley
* salt, spices

Another recipe for field porridge

5 liters of water;
1.5 kg chicken legs;
10-15 potatoes;
5 onions;
5 carrots;
6-10 eggs;
800 g millet;
5 pieces. bay leaves;
7 peas of allspice;
1 bunch of dill, parsley;
salt to taste

Preparation:

1. Peel, wash, and cut into cubes the onions, potatoes, and carrots. Wash the greens and chop them. Beat the eggs. Wash the legs and cut into pieces.
2. Boil the legs in salted water. Add onions, carrots, potatoes, peppers, bay leaves, cook for 15 minutes, add millet, salt, cook for 20 minutes. 5 minutes before readiness, add eggs and herbs.

And my great-grandfather loved to make kuleshik, although he often cooked kuleshik from potatoes and millet on the stove and fried lard with onions for dressing and nothing extra; during cooking he used a wooden millstone like a mixer and ground everything :).

Ingredients:

Stew - a jar (or chicken, or chicken legs, or any other meat for broth),
Millet - 2-2.5 cups,
Potatoes - 8-10 small potatoes,
Carrots (optional, I don’t particularly like them here),
Onions - 2-3 medium onions,
Green onions - a bunch,
Greens - dill, parsley - a bunch,
Fresh eggs - 6-8 pcs.,
Butter - pack 200-250g.

Cooking method:

August, summer is coming to an end. Therefore, I am posting another culinary masterpiece.
It has many names:
Soldatskaya-
Field - ALL THIS IS PORridge
Chumatska-
In Russia I heard the name KULESH, call it what you want, my friends just call it “PORRIDGE”, we cook it when we go out into the forest.
We cook, of course, over a fire, and the utensils are an enamel bucket.

Cook the broth for about an hour, it is better to keep the heat low, otherwise it will boil over.
If it’s not meat, but stew, then you can cook it for about 20 minutes.
Add chopped potatoes, let them cook and become soft (for those who like it, add chopped carrots), add well-washed millet. Cook until the millet begins to soften. Add diced onions (as for frying). Let it simmer together with the millet for 10 minutes.
In a previously selected and cooled, about 0.5 liter, broth, stir the eggs, pour them into the porridge, stirring. In general, you need to stir more often, from the moment you add the millet, so that it does not burn. Salt to taste.
Pour in a glass of vodka, add chopped herbs and finely chopped green onions, mix and simmer in a bucket.
Remove the porridge from the heat and let it cool for 15-20 minutes and come to its senses.
Before serving, it is better to stir the porridge again until smooth and you can add a stick of butter.
If you did everything correctly, it will turn out quite thick and at the same time not so thick that it costs a spoon.
We always cook porridge before barbecue. We use half as much meat for kebabs, otherwise you might burst!!!
Another good thing about porridge is that when it cools down, it only becomes tastier!!!
Happy picnics and hikes!!!