Meals in one, two-day and many-day simple trips, preparation of products, an example of compiling a menu and determining the required number of products.

A one-day tourist trip may be a trip to an excursion to another city, a trip to the forest, to the river or to orienteering competition. Naturally, there is no need to cook food on the nostril in one-day trips. During an excursion to another city, it is possible to eat in the dining room or cafe. If the circumstances are different, then you need to take care of food in advance. 

Meals in one, two-day and many-day simple trips, preparation of products, an example of compiling a menu and determining the required number of products.

For meals in one-day hiking trips, you need to take products that can be preserved for one or two days. Usually in such trips you have to arrange one or two meals a day. However, when the departure is too early and the arrival is scheduled to be late, it is advisable to divide the food by three times.

Products for a day trip must be prepared at home. In some cases, you can even cook the first dish at home and take it with you on the inside. We must proceed primarily from the actual number of participants in the campaign and the number of meals. In this case, it’s convenient to pre-compose a menu that guides you in preparing for the trip.

Usually in such cases it is customary to take sandwiches, hard-boiled eggs, cheese, sausage and various drinks (tea, coffee, stewed fruit, etc.). It should be borne in mind that sausage should only be smoked. Boiled sausage spoils quickly.

For a change on weekend trips, it is recommended to take with you:

Raw vegetables and fruits.
Cold boiled meat.
Cookies, Waffles, Homemade Pies.

Before the trip, vegetables must be thoroughly washed, rinsed with boiling water, then rinsed with cold water and dried. Then put in a plastic bag. Bread or pre-sliced ​​long loafs should also be put in a separate plastic bag. It is better to take butter with you in packaging specially designed for this purpose, utensils.

The first dishes (hot and cold) can be taken with you only in a thermos. To avoid spoilage, the first dish must be poured into a pre-washed thermos with hot, freshly prepared. If a cold dish is poured, the thermos must be pre-cooled. Store hot food in flasks should be no more than 24 hours.

During this time, the temperature poured into a thermos with a capacity of 1 liter of liquid should decrease from plus 95 to plus 60 degrees. For thermoses of smaller capacity, the time for lowering the temperature is reduced. These figures are valid for ambient temperature plus 18 degrees.

Ways to make sandwiches for weekend hikes.

Here are some ways to make sandwiches, recommended for weekend trips to a group of six people. Product rates are based on 2 loaves of wheat bread and 200-250 grams of butter.

Long loafs (best of all yesterday’s pastries) are cut across slices 1-2 cm thick (about 48 pieces). Spread the slices with butter and divide into 4 parts (12 pieces each). On each second slice from each part put one of the following types of products. Cover with another slice of bread, gently squeeze and level.

Wrap every three sandwiches from each piece with parchment paper or aluminum foil, and then plain paper. Keep sandwiches before use in a cool place, carefully protecting from solar heat.

Types of products from which four should be selected for sandwiches:

100 g ham or loin.
100 g sliced ​​pickles.
140 g of meat or liver paste.
150 g Swiss or other hard cheese.
150 g of boiled meat.
200 g of cottage cheese, radish, sliced ​​(1-2 bunches).
Hard boiled eggs, sliced.
1 can of sardines (large can be divided in half), 100 g sliced ​​tomatoes, salt, pepper.
200 g sliced ​​tomatoes, salt, pepper.
Herring Paste.

It is prepared as follows: soak one salted herring (about 150 g), peel, separate the fillet and, together with one boiled yolk and 100 g of cottage cheese, pass through a meat grinder. Thoroughly grind the crushed mass with 50 g butter.

Spicy feta cheese paste.

Prepared as follows: peel 30 g of onions, chop finely, chop finely 50 g of pickles and finely grind with 150 g of feta cheese and 1 tbsp. a spoon of sour cream, salt to taste.

Meals in two-day and three-day weekend trips, menu preparation.

Two-day weekend hikes with a five-day work week have become commonplace. Quite often, tourists go on a three-day and somewhat longer trip. Preparing for these hikes has much in common with preparing for a one-day hike, but there are some peculiarities..

The fact is that in such trips it is necessary to take products and semi-finished products that can be stored for a long time under ordinary conditions. In the campaign you have to cook at the stake. Therefore, you need to bring dishes and bonfire accessories with you. As the weekend hike usually takes place in a suburban area, where the use of nature’s gifts should be strictly limited.

To organize a rational and varied diet in such trips, you need to make a menu in advance. In accordance with the developed menu, products are purchased. Moreover, they need to be taken with them a little more than the estimated amount in case of unforeseen delays in returning home.

In short trips, the total mass of equipment, including food, is relatively small, so you should not excessively limit yourself, saving weight. In short, the menu on two and three-day trips differs little from ordinary food cooked at home.

Due to the short trip, many products can be taken with you in factory packaging. However, you need to think about the moisture resistance of the packaging for salt and sugar. A special grocery box made of tin or cardboard is very convenient for weekend trips. The dimensions of the box may vary depending on how many people it is designed for..

An example of creating a menu and determining the required number of products for a group of 8 people going on a three-day trip.

Menu on the first day of the trip.


1. Fresh White Cabbage Salad.
2. Boiled potatoes with meat stew.
3. Butter
4. Coffee is black


1. Goulash soup.
2. Fried zucchini.


1. Fresh Cucumber Salad.
2. Buckwheat porridge with meat stew.
3. Fresh fruit compote.

Meals in one, two-day and many-day simple trips, preparation of products, an example of compiling a menu and determining the required number of products.

Menu on the second day of the trip.


1. Radish Salad.
2. Vermicelli with meat stew.
3. Cocoa.


1. Canned Bean Soup.
2. Fried fish.
3. Tea.


1. Fish ear.
2. Mushroom stew.
3. Field tea.
4. Cookies.

Meals in one, two-day and many-day simple trips, preparation of products, an example of compiling a menu and determining the required number of products.

Menu on the third day of the trip.


1. Radish Salad.
2. Rice porridge.
3. Butter.
4. Coffee with milk.


1. Potato soup with canned meat.
2. Fritters with jam.
3. Fresh berry kissel.


1. Porridge with meat stew.
2. Butter.
3. Cookies.
4. Tea.

Meals in one, two-day and many-day simple trips, preparation of products, an example of compiling a menu and determining the required number of products.

In these tables, the mass of fresh vegetables, fruits, mushrooms, meat, fish is given in purified form (net) and, in addition, bread is not taken into account in it. Knowing the daily need for products, you can calculate the total need for the entire trip. Depending on the number of participants in the trip, the availability of products on sale, the season of the trip, the menu can be very different. A good addition to the camping table can be mushrooms, fish, berries..

Meals on simple multi-day trips and trips.

Simple multi-day trips and trips are usually trips of short duration, often in populated areas. In these conditions, food is not much different from food on a two-day weekend trip. There is always the opportunity to replenish the supply of products in 3-4 days, while their mass does not play a significant role, since the products are not taken with you for the whole trip.

In simple trips, where the massarukzak and cooking time are not significant, you should not get carried away with all kinds of concentrates. Preferring them to fresh vegetables, fruits, milk, cottage cheese, sour cream, eggs, etc..

The daily routine usually involves three meals a day. Tourists usually have breakfast and dinner at the place of overnight. Lunch and afternoon are spent on a large halt. It is recommended to distribute food as follows: breakfast – 35%, for lunch – 40%, dinner – 25% of the daily diet.

Based on materials from the book Homemade Travel Equipment.
Lukoyanov P.I..

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