Soldier porridge is not cooked from an ax at all. But where did this interesting statement come from? The thing is that during the hostilities very often there were problems with food. Therefore, the cooks of the field kitchen had to refine themselves to nourish the soldiers heartily. To prepare dinner, all the supplies for a rainy day were used - the remains of millet, pearl barley and any other cereals. Therefore, there was an idea that soldier's porridge is cooked from what comes to hand. But thanks to this variety of ingredients, the most satisfying food is obtained for strong men who need to regain strength after constant physical exertion.
Soldier porridge: the origin of the dish
The history of classic camping food has its roots in the distant past, when the great commander Alexander Vasilievich Suvorov fought. It was he who, on one of the days of the alpine transition, when food supplies were running out, offered to cook porridge for soldiers from all that is. Not only the remains of fat and meat were used, but also peas, barley, millet and buckwheat. The soldiers were fed, and this is the main guarantee of success in the battle and future victory. Until now, no one can accurately describe the correct recipe for that camp porridge. But always the most important criterion for a dish is its fullness, so the required ingredients are cereals and meat. We offer you two recipes that describe how soldier's porridge is cooked. The first recipe is based on the use of "the most" army groats - pearl barley, the second describes the preparation of buckwheat dishes.
Barley porridge with stew
Since this cereal is quite tough, it requires continuous cooking. To reduce cooking time, you can soak it at night, pouring cold water. Rinse the cereal several times in the morning. Fill with water, given that it will take five to six times more liquid than barley. Cook porridge for at least an hour, so that all the water has almost boiled away. At this time, finely chopped onions and grated carrots, fry in oil until orange. Pour the vegetable mass into a boiling mixture, add the stew there. When tasting, salt and season with spices. After a few minutes of boiling, turn off the heat and let the porridge brew for half an hour, slightly wrapping it. Then proceed to the army tasting!
How to cook buckwheat porridge
Want to fully experience the taste of camping food? Then prepare this army dish at a tourist halt or during summer fishing with an overnight stay. The speed of cooking cereals will allow you to spend a minimum of time. So, to get eight to ten servings, you will need two glasses of buckwheat and two small cans of stew. After filling the cereal in a boiling pot with water, pay attention to the liquid level. To make the porridge well boiled and at the same time crumbly, provide moderate heat. Water should cover the porridge from above for two to three centimeters. After 15-20 minutes of cooking, you can add stew, salt and herbs. Stir and let it sit for one or two minutes. Buckwheat porridge is ready!
Soldier Traditions
Not everyone has the opportunity to cook a real army porridge over an open fire in a pot. But, according to Russian traditions, it is customary to cook soldiers' food in the field kitchens during the Victory Day. Having tasted such a mess, you will fully feel the army spirit. Isn’t it delicious?