Soup at the stake is an ideal treat for travelers and tourists, as well as for people who prefer outdoor recreation. In this article, we propose to consider several options for its preparation. Here are some recipes for soup at the stake in a cauldron.
Pea Soup Recipe
This version of the first course is not only pleasant in taste and aroma, but also economical, since all products are relatively inexpensive. Below we consider the ingredients and the recipe for cooking soup in a cauldron on a fire.
Grocery list
So, we need a set of the following products for cooking pea soup at the stake:
- Ordinary water - 4 l.
- Peas - 0.5 kg.
- Stew in jars - a couple of pieces.
- Smoked sausage - 0.2 kg.
- Potatoes - a couple of pieces.
- Onions - one large piece.
- Garlic is half the middle head.
- Carrots are one thing.
- Salt and pepper are at your discretion.
Now that we have our products, we can go directly to the cooking process itself.
Cooking Instructions
Step by step instructions for cooking soup on the fire:
Step 1. Make a fire and set a cauldron. Fill the pot with water and let it heat.
Step 2. Pour the peas into the water. Prepare the vegetables, peel and chop them.
Step 3. Peas will contribute to the formation of foam, it must be removed regularly. After the peas are boiled for about half an hour, you can add potatoes with carrots to the pot prepared in advance.
Step 4. After 15 minutes, put the stew, smoked sausage, and onions in the pot. Salt and pepper to your taste.
Step 5. Cook until all the peas are cooked, when this moment comes, you can put the garlic.
Step 6. The soup should stand covered for about half an hour, after which it can be served to the table.
A little trick: if you do not like to cook pea soup because of the length of cooking, then there is a way out. Judging by the reviews of the hostesses, the peas will cook very quickly if you add soda to the water. A lot is not needed, enough on the tip of a teaspoon.
Lamb soup at the stake
There is such a dish in Uzbek cuisine as shurpa. Simply put, this is a soup with vegetables and lamb. How to cook soup on a bonfire with lamb and vegetables, we will consider in more detail below.
- Fresh mutton - 1.5 kg.
- Carrots - 1 kg.
- Onions - 1 kg.
- Red onion - 1 kg.
- Potatoes - 1.5 kg.
- Tomatoes - 1 kg.
- Bulgarian pepper - a couple of pieces.
- Greens: cilantro, dill, parsley - all in a bunch.
- Coriander - a couple of teaspoons.
- Zira - one teaspoon.
- Suneli hops - a couple of teaspoons.
- Dry garlic - a couple of teaspoons.
- Black pepper (ground) - a couple of teaspoons.
- Salt - to your own liking.
Bonfire Soup Recipe
Step 1. We need to rinse and peel all the vegetables. We also wash the meat.
Step 2. The meat must be separated from the bone. Cut the pulp into arbitrary pieces and set aside, since first you need to pour water and put the bones in the cauldron, this is necessary for the brew. The bones should be cooked for about half an hour, and only then can the pulp be added. If foam is formed, remove it.
Step 3. Red onions need to be cut into large half rings and add to our broth.
Step 4. Carrots, bell peppers, ordinary onions and tomatoes need to be cut. Cutting all of the above is better with larger pieces, not finely chopped.
Step 5. When the meat boils for an hour and a half, you can add our chopped vegetables, and after another half an hour spices and herbs.
Step 6. Cover the finished dish with a lid and let it brew a little.
It was a simple and delicious recipe for soup at the stake.
Bonfire
Each inveterate fisherman can not ignore such a soup on a fire in a cauldron, like a fishing ear. Judging by their reviews, this is a very satisfying and atmospheric dish that gives not only saturation, but also fully enjoys the fishing process or hike. In this recipe we will describe the basic principles and rules for the preparation of this soup in a cauldron.
It is important to know
For successful preparation of fish soup, experienced chefs advise you to learn some rules:
- Use clean spring or mountain water. You will see that the taste of such fish soup will many times surpass the taste of soup prepared simply on the basis of tap water. If you do not have the opportunity to get spring water, then use at least a purified purchase, which is sold in bottles.
- A real ear must go through three stages of preparation, which we will discuss below.
- And finally, don’t overdo it with spices! They can “clog” the taste of the fish, and then the ear will not be what it should be.
Foods for making fish soup
In order to cook such a soup on a fire, we need a number of the following products:
- Small fish (for example, ruff or perch) - 0.3 kg.
- Larger fish (for example, pikeperch or river ide) - 0.6 kg.
- Carrots - one thing.
- Onions - one thing.
- Greens - to your taste, better parsley and celery.
- Black pepper (peas) - to your taste.
How to cook?
Step 1. Smaller fish must be gutted and rinsed thoroughly. Cleaning it is completely optional. Gutting is necessary in order to avoid the bitterness of the broth in taste or its cloudy color. We need small fish for the brew, so we boil it very well. After the goal is achieved, the broth is poured into a separate bowl. The remaining fish can be eaten or discarded, it is at your discretion.
Step 2. We need to filter the resulting broth or simply strain. Then again pour it into the cauldron and put on fire. In the broth we place a larger fish, but not all, but only half of the total mass. There are more requirements for large fish, it must be carefully prepared, respectively, not only to gut and rinse, but also to clean. Fish also need to be boiled, this effect can be achieved in about forty minutes.
Step 3. After our large fish is sufficiently cooked, we get it from our brew. You can eat it just like that or cook something on its basis, but we will not need it in soup. Look at the level of the remaining liquid in the pot, if there is not so much left, then add a little boiled water. The second part of large fish must be prepared, as above. Put it in the broth. In addition to it, add carrots, onions, herbs and spices. Vegetables must be peeled and chopped in advance (not very finely). We cook our ear for about half an hour. It is important to note here that the ear should not boil too much. She should barely notice a gurgle.
Step 4. After the time allotted for cooking has passed, we remove the cauldron from the fire, cover with a lid and let the dish brew for about a quarter of an hour. And only after that you can serve our ear.
This recipe is quite simple in terms of preparation, although not very fast, but it is such an ear that is considered real. Fishermen and nature lovers recommend this first dish, as it turns out to be very rich and aromatic.
Conclusion
As can be seen from the article, you can cook various soups at the stake. Cooking time is different, products too. With the second recipe, you can experiment and add any other meat instead of lamb. For vegetarians, an eggplant recipe is great. Thus, there is plenty to choose from, it is enough to bring a little imagination to the cooking.