Soup, mashed soup and chowder that can be cooked during a picnic, recipes for simple and complex soups for cooking at the stake.

Sometimes you just can’t do without a hearty, rich soup in nature. You can cook simple soups, mashed soups and chowder below on the fire, and you don’t need to use a lot of ingredients and various spices to take them fully to a picnic to add to the soup, it would be just ridiculous. Elementary recipes for soups involve not only the use of improvised products and simple products, as well as preservatives. 

Soup, mashed soup and chowder that can be cooked during a picnic, recipes for simple and complex soups for cooking at the stake.

Simple potato soup.

Requires: 400 g of potatoes, 2 tbsp. l vegetable oil, 1 onion, 1/4 cup rice, herbs, salt, 1.5 liters of water. Add salt, oil and chopped onion to the boiling water in the pot. Cut the peeled potatoes into small cubes and place in the soup. Add pre-washed rice, mix thoroughly. Boil the soup for no more than 20 minutes, then put finely chopped greens.

. If you don’t have carrots or eggs on hand, do not worry, add more greens and do not forget to throw a soluble cube, then your soup will be no worse than homemade.

Mushroom Dried Mushroom Broth.

Mushroom broth can be prepared from all kinds of edible dried mushrooms. Required: 12–13 dried mushrooms (more can be), 2 l of water, 1 onion, salt. Carefully sort the mushrooms, discarding rotten and dubious ones, rinse and fill them with cold water. Leave the mushrooms to soak for 1.5–2 hours. Soaked mushrooms boil in the same water pre-filtered through any clean natural tissue, without adding salt for 40-50 minutes, until they become soft.

Strain the finished broth again, rinse the mushrooms with cold water to remove sand. Dilute the concentrated mushroom broth with hot boiled water or a decoction of vegetables or cereals, salt. If desired, add a soluble cube. Finely chop the cooked mushrooms, then add to the broth.

Fresh mushroom broth.

Required: 400 g of fresh mushrooms, 2.5 liters of water, 1 small onion, 3 carrots, herbs, salt. Fresh mushrooms, just like dried ones, can be used to prepare mushroom broth, but it will turn out to be slightly sticky (mucous). Therefore, to prepare the broth from fresh mushrooms, you need to take only the legs, and leave the hats for the main dishes. For broth from fresh mushrooms, predominantly ceps, boletus and boletus mushrooms are used.

Chopped or washed mushroom legs, chop or finely chop, pour cold water and cook the broth with salt, allspice and bay leaf. Use any seasoning you have. When the mushrooms boil well (about an hour after boiling), strain the broth through a napkin.

Borsch with fresh mushrooms.

Here is one of the soup recipes that uses mushroom broth. Required: 1 liter of broth, 500 g of mushrooms, green onions, 1 large beetroot, pepper and salt to taste. Lightly fry the peeled and washed mushrooms on skewers at the stake, and then season them with the stock prepared or brought in advance. Add the peeled and chopped beets, chopped onions. After boiling, cook the borsch for about 40 minutes, then add salt and pepper and cook for another 10 minutes.

Mushroom hodgepodge.

Required: 3-4 large dried mushrooms, 200 g salted mushrooms, 200 g sauerkraut, 1 carrot, 1 parsley root, 2 tbsp. l vegetable oil, bay leaf, black peppercorns, greens, salt. Soak dried mushrooms, cook until cooked over low heat, chop in small slices, put them back into strained broth in which they were cooked. In this recipe you can also use ready-made mushroom broth, then the hodgepodge will cook noticeably faster. There, put chopped cabbage, carrots, parsley root, herbs, pickled mushrooms and cook for about 30 minutes. Add oil, spices and cook until tender. Solyanka can be seasoned with mayonnaise.

Instant Meat Broth.

If you are still not too lazy to grab a piece of meat or bone for a picnic, then you can use the simplest recipes for meat soups. Required: 500 g of minced meat (any), green onions, dill and parsley, 1 onion, 1.5–2 l of water. Thoroughly washed minced meat with bones, put in a pot, fill with cold water and leave it in this form for 20-30 minutes, and then, without changing the water, hang over the fire and cook.

At the beginning of cooking, add peeled and cut roots. 20 minutes after the start of cooking, add salt. With a slight boil, the broth is cooked for 30–40 minutes, then it is filtered and used as a regular meat broth. A boiled meat can be used for the second. For those who have prepared cutlets for a picnic, it is not difficult to leave the bones to prepare the bone broth. To bones are better and faster digested, you need to cut them smaller.

During the cooking of the broth, foam and fat appear, they spoil the broth, give it a smack of fat and a cloudy tint. Therefore, foam and fat must be removed during the cooking process. If the foam sinks to the bottom when cooking the broth, pour a little cold water into it. The foam rises to the surface and can be removed.

Bone broth.

Required: 500 g of meat bones, 1 carrot, herbs, 1 onion, 300 g of potatoes, 1.5–2 l of water. Place the washed and chopped bones in a pot, fill with cold water and put on a fire to cook. This broth is cooked in the same way as from meat, i.e. with a slight boil and periodically removing fat. The time for cooking the broth from the bones is 2 hours. And to give the broth the best taste, you should put peeled roots, onions, carrots, and salt in it an hour before the end of cooking.

Bone broth in its nutritional and taste qualities, of course, is inferior to meat, because unlike meat, bones do not contain extraactive substances. When cooking from the bones, mainly glues and fat pass into the broth. Therefore, it is recommended to use it for cooking potato soups..

By the way, for cooking soup in nature, you don’t need to grate carrots in advance at home, cut potatoes and sauté onions. All vegetables are added whole (with a very strong desire, of course, they can be cut). In addition, the vegetables do not need to be peeled, you just need to rinse thoroughly.

This is the whole charm of soups “in nature”, because in this way vegetables retain all the vitamins under their own peel. If the broth is too salted, dip half a glass of rice or millet in a gauze bag into it and boil again.

Cabbage soup.

To prepare these cabbage soup, you can use the broth prepared according to the recipes above. Required: 600 g of fresh mushrooms, 400 g of sauerkraut, leaves of greens, 2-3 onions, 2 tomatoes, salt to taste. In a strained, slightly boiling broth, put sauerkraut, tomatoes and lightly fried mushrooms on skewers. 10 minutes before cooking, add onions, salt and spices and finely chopped sorrel.

Bean Soup.

Required: 3-4 slices of stale bread, 0.5 cups beans, 2 onions, 3 tbsp. l vegetable oil, 2 l of water, salt. Boil the beans and wipe through the sieve together with the broth, cool. Crush stale bread in a plate, add chopped onion, vegetable oil and pour in a decoction with beans.

Fresh cabbage cabbage soup with canned goods.

Required: 1 can of any canned food, 100 g of white cabbage, 200-300 g of potatoes, 1 medium carrot, herbs, 2 onions, 2-3 fresh tomatoes, 1.5 l of water. In boiling salted water, put peeled and chopped sheets of white cabbage, processed in the same way carrots, onions and tomatoes and bring to a boil, then cook for another 10-15 minutes. Then drain the canned sauce into cabbage soup and boil for another 10 minutes. Add salt and available spices 5 minutes before cooking..

For the preparation of these cabbage soup, you can use natural canned fish or canned fish in tomato. If you use canned food in tomato sauce, the amount of tomatoes used can be reduced. In order to cook soups in nature, you can use various canned goods that were at hand. Cabbage soup should be served with fish slices and greens on sandwiches.

Sauerkraut cabbage soup with canned food.

Required: 1 can of canned food, 500 g of sauerkraut, 1 carrot, greens, 1 onion, bay leaf, ground pepper, salt to taste, 1.5–2 l of water. Natural canned cabbage is suitable for this cabbage in its own juice, but it is better to use canned food in tomato sauce. Pour water into a pot, drain the juice from canned food, put sauerkraut and simmer for 15–20 minutes, then add carrots, chopped onions, salt, pepper, bay leaf and cook for another 10 minutes.

Buckwheat with buckwheat.

Required: 0.5 cups of buckwheat, 1 carrot, parsley, herbs, 1 onion, 2 tbsp. l butter or vegetable oil (margarine, lard can be used), 2-3 pickles, 200-300 g of potatoes, bay leaf, pepper, mayonnaise, 1 cup cucumber brine, salt, 3 l of water.

Cut the carrots, parsley roots into strips, pickles into cubes, put them together and simmer in a pot with warmed oil (any fat) for 20 minutes, then pour hot water, add sliced ​​potatoes, cereals, spices, salt and cook for about 15 more minutes. At the very end of cooking, season with mayonnaise and cucumber pickle (to taste). Sprinkle with chopped herbs when serving.

Buckwheat Bean Soup.

Requires: meat broth or prepared from instant cubes, 0.5 cups of beans, 1 carrot, 1 onion, 0.5 cups of buckwheat, 2 tbsp. l fat. Add chopped onions, chopped carrots to the warm broth, salt and boil. Strain the broth, removing the onions, carrots, and add the beans, peppers soaked in advance (in about 1 hour) and cook for 40 minutes, stirring. Separately cooked buckwheat porridge pour broth.

Sorrel soup.

Required: 600 g of potatoes, 3 onions, leaf sorrel, greens, salt, 1.5 liters of water. Boil potatoes with whole peeled tubers and cool. Strain the broth. Then chop the washed leaves of sorrel, add chopped onions, herbs, pour broth, bring to a boil, then cook another 15-20 minutes.

Toasted Vegetable Soup.

Required: 2 carrots, 1 turnip, greens, 2 onions, 140 g of white cabbage, 400 g of potatoes, 200 g of pumpkin, 3 tomatoes, 2 l of water. All vegetables must be thoroughly washed, cut into small slices or squares and strung on skewers, roasted on a fire until half cooked. After that, place the vegetables in boiling water in a pot and cook for 30 minutes. A few minutes before removing the pot from the heat, add salt and greens.

Lemon Rice Soup.

Requires: 2 liters of water, 4–5 tbsp. l vegetable oil, 2 carrots, 1 lemon, herbs, 1 onion, 120 g of rice, salt, pepper to taste. Cook the broth from the finely chopped roots. Add pre-sifted and washed rice, put chopped onions, spices and salt. When serving, put a slice of lemon in each plate and season with finely chopped parsley and dill.

Fresh Tomato Soup with Rice.

Required: 200-300 g of potatoes, 70-80 g of rice, 1 tbsp. l flour, 3-4 tbsp. l vegetable oil, 5 tomatoes, pepper, dill, herbs, 1.5 liters of water. In advance, you need to sort the rice and washed, run it in boiling water in a pot, add diced potatoes and cook until cooked. 5-10 minutes before removing from the fire, add chopped onions and tomatoes, season the soup with salt, pepper and sprinkle with herbs.

Fresh pea soup.

Required: peas without pods, oil (any fat), green onions, 2 boiled eggs, salt, pepper. Melt butter or fat in a pot and spasser a finely chopped onion, you can add a little flour. Pour warm water or broth into the pot, salt and let it boil. Pour peas peeled from pods into the broth and cook until tender. Season with egg, sprinkle with herbs. In this soup you can put sorrel, peeled and finely chopped with peas.

Vegetable soup with grated cheese.

Required: 400 g of cabbage, 4 carrots, 2 onions, green onions, 400 g of potatoes, 2 tbsp. l butter or other fat, 80 g of bacon, 2-3 slices of white bread, 1.5 l of meat broth or broth from cubes, 2-3 tbsp. l grated cheese, salt. Peel the vegetables, finely chop, sprinkle with salt, put in a pot and lightly spasser in oil, then fill with broth and set to boil. Mash ready vegetables. Put the slices of fried lard in a bowl, pour in the cooked soup, put the fried slices of bread in it, sprinkle with grated cheese and put in the oven for a few minutes.

Soup of vegetables with rice.

Required: 200-300 g of cauliflower, 1 medium-sized carrot, 200 g of potatoes, 4 tbsp. l rice, 3 tbsp. l vegetable oil, 1 liter of water, salt to taste, black pepper. Pour boiled water over peeled and diced potatoes and carrots, run rice and cauliflower, add 2 tbsp. l vegetable oil and, having covered with a lid, cook on a fire. Salt and pepper almost ready soup.

Pea soup with sausage.

Required: 350 g peas soaked in advance, 2 instant cubes, 2 onions, 2-3 cloves of garlic, 1 tbsp. l vegetable oil, bell pepper, 1 stalk of leek, 150 g cooked sausages, ground black pepper, salt, a bunch of greens. Boil water in a pot, add soluble cubes to it and stir well. Put soaked peas in the broth and cover.

Peel the onion and garlic, chop finely and add to the boiling broth along with chopped onion rings, bell pepper and diced sausage. Add all the ingredients to the broth, dilute 1 tbsp. In it. l vegetable oil and cook for a few more minutes. Before removing the pot from the fire, add salt, black pepper, mix everything thoroughly and put finely chopped greens.

Pickle with pearl barley.

Requires: 300 g of potatoes, 2 pickles, 0.5 cups of pearl barley, 1 onion, 1 liter of meat or chicken broth, 1 tbsp. l vegetable oil, salt, pepper. Put pearl barley into the boiling broth, cover with a lid. After a few minutes, add the peeled and diced potatoes. After a few minutes, add chopped cucumber, onions, salt and pepper.

Kuleshik.

Requires: 0.5 cups of millet, 1 onion, 2 tbsp. l vegetable oil, 2 cups of meat broth. Pour the washed millet into boiling broth and leave to cook under the lid. Finely chopped onions, add vkulesh, add vegetable oil, stir well and, removing from heat, leave to steam for 15 minutes under the lid.

Peasant Chowder.

Requires: 3 tbsp. l millet, 1 liter of water, 200 g of potatoes, 30 g of green peas, salt, black pepper, 3 tbsp. l vegetable oil, greens. Rinse millet and boil it in water. Then (after 20 minutes) add chopped potatoes, then green peas and salt with black pepper. When the vegetables are soft, put the vegetable oil and finely chopped greens. Always put potatoes for soup first, then lower the carrots, beets, cabbage. Pickled cucumbers, sauerkraut and tomato should be the last to get into the pot, because the acid will not allow other vegetables to boil well – they will be tough.

Chowder with potatoes and tomatoes.

Required: 600 g of potatoes, 1 carrot, 3 tomatoes, 1 onion, 100 g of mayonnaise (or sour cream), 2 tbsp. l millet, salt, greens. Put finely chopped onions in a pot and fry (it is possible with the addition of oil or fat). When it is browned, add finely chopped carrots and fresh tomatoes, a little water, close the lid and simmer until half cooked. Then pour boiling water, salt and let it boil. After that, dip the chopped potatoes and well-washed millet in boiling water. Close the lid and cook until cooked. At the end of cooking, stirring gently, pour sour cream or mayonnaise and boil. Sprinkle with herbs when serving.

Chowder on the water.

Required: 1 medium turnip, 1 carrot, 1 bunch of turnip leaves and carrots, 400-500 g of potatoes, 100 g of sour cream or mayonnaise, spices, herbs, salt. Turnips and carrots separate the leaves. Rinse the roots thoroughly in cold water, peel, cut into cubes, fry in vegetable oil, salt and pepper. In turnip greens and carrots, cut the stems, cut the leaves and put them together with chopped vegetables. Cut the peeled potatoes into slices and put in a pot of vegetables. Continue cooking until cooked, add bay leaf at the end of cooking. When serving, pour in sour cream or mayonnaise. Sprinkle with chopped dill.

Stew of vegetables, nettles and millet.

Requires: 1 turnip, 1 beet, 1 onion, green onion, 1 bunch of nettle leaves, 2 tbsp. l any millet, 100 g of sour cream or mayonnaise, 1.5 liters of water, salt. Grate peeled and washed turnips and beets on a coarse grater. Finely chop onion and nettle leaves. Sort out millet and rinse thoroughly twice in hot water. Put millet and vegetables in a pot, pour boiling water, bring to a boil, cook until cooked, add nettles and insist without heating with the lid closed for 8-10 minutes. Before serving, season the stew with sour cream or mayonnaise, sprinkle with green onions.

Pearl barley stew with vegetables.

Requires: 3 tbsp. l pearl barley, 200 g of potatoes, 0.5 heads of cabbage, 100 g of sour cream or mayonnaise, 1 l of water, salt. Rinse pearl barley and pour hot salt water, cook until tender. After that, add the peeled potatoes sliced ​​in circles. Bring to a boil, put cabbage and insist 15-20 minutes. Season with sour cream or mayonnaise.

Beetroot.

Beetroot soup is very popular and very easy to cook in natural and camping conditions. For any beetroot you need: 3 medium boiled beets, 2–3 lightly salted cucumbers, greens, onions.

Mushroom beetroot.

Required: 200 g of dried mushrooms, 2 eggs, 100 g of mayonnaise, 2 l of kvass, salt, pepper to taste. Grind and cook mushrooms. Chill the broth of mushrooms and drain into a pot in which beetroot will be cooked. Finely chop the egg white, and mix the yolk with the mushroom broth, put in a bowl with beetroot, add all the other vegetables and kvass.

Crayfish beetroot.

Required: general recipe + 3 eggs, 100 g of cancer necks, 1 kg of fresh fish. Chop the eggs and crayfish in a bowl with chopped beets. Cook large pieces of fish until cooked, but not until cooked, remove from the broth and cool. Rinse the beet tops, chop the onions finely, chop the cucumbers. Set aside one third of the crushed products, and put the rest in the same bowl. Pour bread kvass into a bowl, add salt, pepper to taste and mix gently. Cucumbers cut into strips, except boiled fish, can be served on a dish of beetroot protein for garnish; pieces of balyk can be placed on a dish.

Mashed soup.

Mashed soups are prepared from vegetables, cereals, meat, poultry, mushrooms. They are very nutritious, easy to digest. Such soups are very rich and may well replace the second. If you spend a little time, you can make soup puree and in nature. Therefore, several simple and delicious mashed soups are offered..

Tomato and Garlic Puree Soup.

Requires: 6 tomatoes, 2 onions, 2 carrots, 3 tbsp. l rice, 3 cloves of garlic, 2 tbsp. l butter, 1.5 l of vegetable broth, broth or water, salt. Lightly fry finely chopped onions in oil (directly in the pot). Add tomatoes to it and simmer, covering the pot with a lid. When the tomatoes become soft, add onions, carrots, parsley and rice to them, pour vegetable broth (with any broth or, in extreme cases, water), salt and cook for 20-30 minutes until the rice is cooked. Add the garlic to the soup and boil it again, stirring continuously.

Mashed potato soup.

Requires: 4 carrots, 2 onions, 200 g of potatoes, 2 tbsp. l butter, salt. Cut carrots, onions and lightly fry in butter in a pot. When the carrots become soft, salt it, add parsley, sliced ​​potatoes, pour water and cook. Crush the prepared vegetables with a spoon or mortar and pour over the vegetable broth, bring to a boil. When serving, put butter in plates.

Vegetable Soup.

Required: 200 g of fresh cabbage, 200 g of potatoes, 1 carrot, 1 onion, 2 tbsp. l wheat flour, 2 tbsp. l butter, 2 liters of water. In addition to these vegetables, this dish can be prepared with the addition of any other vegetables (zucchini, eggplant, Jerusalem artichoke, fresh cucumbers, tomatoes, cauliflower, etc.). Peel carrots, potatoes, turnips, fresh cucumbers, cut into slices, put in a pot, add a small amount of fat or water, cover and simmer until cooked. Ready vegetables with a fork or fork.

Cauliflower (salad) put in boiling water so that the vegetables are closed, and cook until cooked. After this, wipe the vegetables, and use the broth for the soup. Dilute the flour sautéed without fat with vegetable broth, stir, let it boil. Then add separately cooked and mashed vegetables and cook for another 10–20 minutes. At the end of cooking, add a little butter to the soup. If rice, pearl-barley or oatmeal is used instead of flour, then they should be boiled until soft, mashed or rubbed through a sieve, and then diluted with a vegetable broth.

Based on the book Dishes for a picnic.
Kolosova S.

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