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Summer is the time when you can fully experience freedom from the everyday home routine and busy work days. This works very well when traveling not outside the city, but further away - to the mountains of the Caucasus or the Urals, to Baikal, to the Volga, to the Don, Yenisei, Lena, etc., i.e. to where there are wild places, clean air and no civilization. In the company of friends, with good provisions, you can spend time comfortably and profitably. Proper nutrition is an important factor when hiking. Canned food, of course, is an integral product; you can’t last long on a hike without them, but they can also be used to benefit the body.
Today we will talk about what you need to take with you and how to prepare food that is tasty, fast, nutritious and healthy.

To prepare sandwiches, you can take raw smoked or dry-cured sausage with you; it can be consumed for 2-3 days, provided that the daily temperature is not higher than 25 degrees. To make the sandwiches the most healthy, in addition to sausage, you need to add slices of cucumbers, tomatoes, slices of sweet pepper, sprigs of herbs, and choose grain or rye bread, not white. By the way, rye bread lasts much longer than white bread. In the future, sandwiches can be made from canned pates or canned ham, also with vegetables or herbs.

For breakfast, you can cook scrambled eggs with tomatoes, but again, eggs are not stored for long at a temperature not exceeding 25 degrees.

Porridge is a lifesaver, especially oatmeal, which is cooked for 3 minutes. The milk and butter are condensed milk, diluted with water, and most importantly, do not forget to add salt to the porridge so that the taste is balanced. It’s good to add a handful of raisins or candied fruits to your porridge; this will increase your blood glucose level in the morning and give you strength for long hikes in the mountains or rafting on rivers.

From canned meat, simply stews, you can prepare delicious soups, adding canned food last, after boiling potatoes, roots and cereals in water. The same can be done with canned fish. For soups, it is better to take canned fish in oil.

From cereals to soups, it is good to add rice, wheat, and millet, of course, but with millet it is better to cook kulesh. Take with you smoked salted lard, which does not spoil for a long time. Finely chop 100 grams, throw into a cauldron or large pot, fry with onions and garlic, add washed millet, add water and cook, stirring, until the millet is ready. You can add more or less water to suit your taste, depending on what kind of kulesh you like - kulesh-porridge or soup-kulesh. You can also add mushrooms to the kulesh; wild, late-summer mushrooms are especially good.

You can smoke the fish you catch while hiking. Everything is very simple. The fish should be gutted, salted and set aside. Soak alder chips or twigs and line the bottom of the smokehouse with them. Place the fish on the grill. Close the smokehouse and place on fire or coals. Cook, depending on the intensity of the heat and the size of the fish, for 35-40 minutes. Bream and white bream turn out delicious in the smokehouse.

As a second course, a good option is stew with potatoes. This dish is quite easy to prepare. Peel the potatoes. Open the canned food, remove the fat with a spoon, fry the onion in this fat, add the potatoes, salt, add a little water, cook the potatoes until soft. Add the stew, bring to a boil, remove from the fire, let simmer for 5 minutes, place on plates. Such potatoes are often called stewed potatoes.

An excellent option for dinner would be pasta dishes. If you take cheese with you, in the first two days you can prepare a very tasty dish - pasta with a sauce of herbs, cheese and garlic. To do this, you need to cook the pasta and drain the water. Finely chop the semi-hard cheese. Also finely chop the greens and garlic, mix everything with hot pasta, pour in a little vegetable oil. Very tasty and aromatic.

Taking a frying pan with you, you can fry pancakes on a hike. For them, you just need to take pancake flour, dilute it with water to form a batter, and let it brew for a little while. Fry in a pan. You can serve pancakes with condensed milk. And the frying pan can be placed on a large stump, in the center of which you can build a fire. This is done very simply. The stump is sawed into segments. A newspaper is placed in the cut and set on fire. A scorched funnel is formed in the center into which wood chips must be placed. On such a “stove” you can cook both in a frying pan and in a cauldron, or boil water in a camp kettle.

You can also fry or bake potatoes. Potatoes baked with salted lard in the middle are very tasty. To do this, each tuber must be cut in half. Then thread it onto a skewer so that there is lard between the cut potatoes. The potato halves should be pressed more firmly into the lard.

While camping, you can and even need to prepare teas, brew them in a thermos or steep them in a kettle with boiling water. In nature, tea is often found right under your feet. These are leaves of strawberry, raspberry, thyme, mint, you can add birch, alder and spruce twigs in small quantities.

In the evening, it’s nice to drink and warm up with a cup of mulled wine. There are many options here, the most important thing is to take care of the availability of spices and good wine in advance.

How to make a stove while camping

In order to make a slab on a camping trip, you need to saw off a part from a dry tree trunk, make notches in it with an ax, insert paper or cardboard into them and set it on fire.

Then put wood chips and dry tree branches on top and light a fire. When everything burns down, you will have an excellent stove on which you can cook delicious and healthy dishes in camp conditions.

Prepared the article Natalia Petrova, especially for the site
Photo: website/Natalia Petrova

On a hike, you can cook both the simplest dishes - pilaf, cake, and classic tourist ones - shish kebab, mushroom soup. In the recipes, the amount of food is designed for 8 - 10 people. Let's look at recipes for dishes that you can prepare while camping:

Shashlik.

The best way to cook meat on a camping trip is in the most delicious way - in the form of a shish kebab on the grill. There are more than 20 types of kebab. To make the meat more tender and cook faster, it can be soaked in vinegar, wine, lemon or orange juice, or kefir. It would be nice to garnish the meat with onion, cut into rings. Before putting the meat in the marinade, it is not recommended to salt it, otherwise it will turn out to be “outsole”. Before frying the meat, sprinkle it with pepper and salt. Then the whole thing comes down to technique and knowledge, which cannot be obtained in books. After 8-10 minutes, if the kebab is not burnt or dry, you get a masterpiece that will help you find contact with even the most skeptical people and win the hearts of your companions.

Canned meat soup.

Load 2 kg of vegetables into 5 - 6 liters of water. Load in cabbage, potatoes, beets, carrots. Boil vegetable soup, add herbs and spices (parsley, dill, celery, bay leaf). Add the contents of 1 - 2 cans of canned meat. Boil.

Fish soup.

Pour a mug of pearl barley or millet cereal into boiling water. Throw in the onion after cutting it in half. Throw in a couple of black peppercorns. Cut the potatoes into large pieces and after ten minutes put them in the broth. Clean and wash the fish. After fifteen minutes, put the fish in the cauldron, cook for 10 - 15 minutes until fully cooked.

Flatbread.

Dry yeast (1 spoon) is poured into one hundred milliliters of milk and water. Throw in a tablespoon of sugar and leave the dough for one hour in a warm place. Knead the dough with warm water (the proportion of water to flour is one to four). Wait a couple of hours. In order for the dough to rise, it is placed near the fire for 30 minutes. If you don’t have a frying pan, you can use a bucket lid, a tin can, or a flat stone heated in a fire. Pre-lubricate the container with sunflower oil. The cakes are made up to 2 cm thick. Bread can be baked in ash. A jar half filled with dough is buried in hot ashes for 20 - 25 minutes.

Vitamin salad.

On a hike, a salad can be prepared from the leaves of young shoots of fireweed, dandelion, lungwort, burdock, plantain, and nettle. Before chopping, place the plants in boiling water for a few minutes. The plants are finely chopped, vegetable oil and salt are added.

Ice cream made from snow.

While camping, you can prepare such an exotic dish as ice cream from snow and condensed milk. To do this, you can take clean, freshly fallen snow. Stir well and grind with condensed milk. Add sugar and cocoa to taste.

Mushroom soup.

Peel and rinse fresh mushrooms (2 kg). Chop the mushrooms and boil for 40 minutes. Separately, fry the onion in oil. Then add onion, five potatoes, salt, bay leaf, pepper. Cook for twenty minutes until done.

Baked fish.

Take large fish (carp, pike perch, pike) and clean the insides, rinse with water and sprinkle salt inside and outside. Coat the fish with clay (wrap it in foil) and place it in hot coals.

Pilaf.

Take one kilogram of young lamb meat, 300 g of onion, cut into rings, 300 g of finely chopped carrots, 600 g of long-grain rice, spices (red pepper, raikhon, barberry), 300 g of sunflower or cottonseed oil. Heat the oil over low heat (a match dropped into it should flare up). Then the meat and spices are fried in oil. Rinse the rice and soak in salted water for thirty minutes. Layers of carrots, onions and rice are poured on top. All this is filled with water, vertical moves are made with a stick. The water should cover the rice by 2 cm. Then everything is covered with a lid and cooked over low heat. After 30 - 40 minutes, the pilaf is opened, mixed thoroughly, barberries and other seasonings are added.

Anthill cake.

Mix 2 packs of cookies or finely chopped crackers with boiled condensed milk (1 can). You can decorate the cake with small chocolate chips and berries (lingonberries, blueberries, cranberries).

Below are recipes for some camp dishes, mainly meat, fish, mushrooms, as well as flour and sweet ones. The quantity of products is given for a group of 8-10 people.

Potato soup with fresh meat. Boil meat broth. Chop the peeled onion and fry in butter or fat skimmed from the broth. Place the chopped potatoes along with the fried onions in a boiling broth, add salt, bay leaf, pepper and cook for 25-30 minutes. Potato soup can be cooked not only with meat, but also with fish broth. For 1.5 kg of meat - 3 kg of potatoes, 0.5 kg of onions, 6 tablespoons of butter.

Sort out the nettles or sorrel, rinse well, put in a bucket, add hot water and bring to a boil. Then drain the water, squeeze out the greens and chop finely. Cut the onion into small slices and fry, then add flour and fry for another 1-2 minutes. Transfer the resulting dressing into a bucket, mix well, dilute with hot meat broth, add bay leaf, pepper and cook for 15-20 minutes. 5-10 minutes before the end of cooking, put sorrel or nettle leaves and salt in a bucket. Sour cream and hard-boiled eggs are recommended for green cabbage soup. For 1.5 kg of meat - 1 kg of sorrel or nettle, 5 onions, 5 tablespoons of flour and 6 tablespoons of butter.

Soup with canned meat or fish. Boil vegetable soup (potato soup, cabbage soup) in water as indicated above; put canned meat (fish) and let it boil. Before use, it is recommended to add greens (parsley, dill). For 3 cans of canned meat (beef, pork, lamb) or fish (pike perch, bream, sturgeon) - 2 kg of various vegetables, 5-6 liters of water, 5 tablespoons of oil.

Soup with fresh mushrooms. Clean and rinse fresh mushrooms (ceps, boletus, boletus, etc.). Cut off the roots, chop and fry in oil. Separately, fry the roots and onions. Cut the mushroom caps into slices, scald, and drain the water. Place the mushrooms in a bucket, add water, and cook for 40 minutes. Then add potatoes, fried mushroom roots, roots, onions, salt, pepper, bay leaf and cook for another 20-25 minutes. It’s good to add sour cream to the prepared mushroom soup. Soup with fresh mushrooms can also be prepared using meat broth. For 2 kg of mushrooms - 3 kg of potatoes, 500 g of roots and onions, 6 tablespoons of butter.

Kharcho in a camp style. Place the dried meat in cold water, bring to a boil, add salt and cook until tender (about 40 minutes). Add wheat (or rice) cereal. Lightly fry the onion and tomato in fat from the pork stew and place in the cauldron. When everything is cooked, add pepper, sour berries (honeysuckle, lingonberries) or wild apples, suneli hops and stewed pork. Boil for 3-4 minutes and remove from heat. Season the soup with crushed garlic, green onions and tomato paste. After 10-15 minutes the soup is ready. For 1 cup of dried meat - 1 cup of cereal, 5-6 onions, 1 can (340 g) of pork stew, 200 g of tomato paste, 1 tablespoon of suneli hops, 10-12 cloves of garlic and 2 tablespoons of sour berries. .

« Conder"- a thick hunting stew made from various products. Place a mug of cereal (any kind), young dandelion leaves, top leaves of hogweed, sorrel into boiling water (6-8 l) and cook over low heat. When the cereal begins to boil, add potatoes, onions, garlic, lingonberries, some canned meat, preferably pork, cleaned game (grouse, wood grouse, hazel grouse, partridge), salt. After 30-40 minutes, add bay leaf and black pepper.

Rybnik. Pour one and a half mugs of pearl barley, millet or barley into boiling water, throw in a few onions cut in half and black peppercorns. After 10 minutes, add salt to the broth and add coarsely chopped potatoes. After another 5-10 minutes, add the cleaned and washed fish. A bay leaf is added to the almost finished fish soup (the fish is not allowed to boil).

Fish soup in a bag (from small fish). Take a piece of clean gauze, put small fish in it, gather the four corners of the piece together and tie them with the end of a twine. Tie the other end to a stick. Place the bag of fish in boiling water and place the ends of the stick on the edges of the bucket. Boiling water should completely cover the bag. When the fish is well cooked, remove the bag from the boiling water, empty it, fill it with fresh fish and put it back into the bucket. If you change the fish three or four times, you can get a tasty broth. Then put pieces of large fish, potatoes, onions, and salt into it.

Fish soup on strings (from medium-sized fish). Clean the fish, gut it and trim the fins. Then take a strong thread and cut it into pieces. Tie one end of the thread under the gills of the fish, and the other to the stick. In this way, 10-12 fish are suspended from the stick. After this, they are lowered into boiling water, and the stick, as when cooking fish soup in a bag, is placed with its ends on the edges of the bucket. When the fish is completely cooked, the meat falls off and the bones remain hanging by threads.

Boiled fish. Pour in enough water to just cover the fish while cooking. For each liter, put a teaspoon of salt, half a carrot, an onion, 1-2 bay leaves and a little pepper. Fish can be boiled in one large piece of silt, cut into pieces of 75-100 g. Pieces weighing 0.5 kg should be placed in cold water for cooking, and small ones - in boiling water. The fish must be well cooked. Pike perch, carp and pike in pieces of 100-150 g each are boiled for 15-20 minutes. For 1.5 kg of fish - 2 kg of potatoes.

Fried fish. To ensure that it cooks evenly, cut large fish into pieces, and fry small fish whole. Salt the prepared fish, sprinkle with pepper, roll in flour, fry in a heated frying pan until golden brown (first one side, then the other side). Side dish - fried potatoes, buckwheat or barley porridge,

Baked fish. Remove scales from large fish, cut off the head and fins, remove the entrails, and rinse. Sprinkle the inside of the carcass with salt, add butter and wrap it all in foil so that the juice does not leak out. Fry over the coals of a fire on a wire. This dish can be prepared in another way. Coat the prepared fish (with scales) with clay and place in hot coals. When ready, the clay is broken off along with the scales.

Wash the lamb (pork), cut into small slices, soak in vinegar, sprinkle with pepper and place, interspersed with coarsely chopped onion slices, on wooden or metal skewers (ramrod, wire). Grill the shish kebab over burning (without flame) coals for 15-20 minutes, turning the spit so that the lamb is fried evenly. If there is no skewer, you can fry the kebab in a frying pan (on the lid of the pot). For 2 kg of meat - 8 onions, 400 g green onions, 800 g tomatoes, 2 lemons.

Fried game - quail, snipe, teal, woodcock. Remove the feathers, starting from the neck, scorch the remaining fluff (make sure that the carcass does not become smoked). After singeing, cut off the neck and legs and carefully gut. being careful not to crush the gallbladder, thoroughly rinse the inside. Then lightly salt the game, place it in a shallow pan or frying pan heated with oil and fry on all sides until golden brown. Cover the pan and fry the game over low heat, periodically pouring oil. The roasting time for woodcock, snipe and teal is 20-25 minutes, for quail - 10-15 minutes.

Flatbread and bread. One or two tablespoons of dry yeast are poured into a quarter cup of warm water, a tablespoon of granulated sugar is added and placed in a warm place near the fire for 1-2 hours. The dough is kneaded in warm water (one part water to four parts flour) and left for several hours (usually until the morning). Uncooked flatbreads should be no thicker than 1-2 cm. Before putting the flatbreads on the frying pan, place it briefly near the fire so that the dough rises. If there is no frying pan, use bucket lids and stones. It is also convenient to bake in large flat tin film boxes. Boxes with dough, filled to half the volume, are closed with lids and filled with hot ash. Baking time 20-25 minutes.

Rake the hot ashes of the fire, put the washed but dried potatoes there, and cover the top with the ashes so that the potatoes do not protrude. Heat coals on top of the ash. In about an hour the potatoes will be ready.

Potatoes with hare cabbage. Boil the peeled potatoes until tender, chop coarsely without cooling, sprinkle with shredded hare cabbage, salt and season with vegetable oil.

Mushroom pilaf. Dry the washed rice well in a frying pan (cauldron lid). Peel, rinse, scald mushrooms suitable for frying with boiling water and chop. Melt butter in a cauldron. When it boils, add chopped onion and dry rice, then mix well. After 5 minutes, add chopped mushrooms, salt, black pepper, hops-suneli, some sour berries (honeysuckle, lingonberries, cranberries). Place the boiler on low heat (fire without flame) and continuously stir the mass. After 10-15 minutes, add boiling water, mix everything well, bring to a boil (over high heat) and put the boiler back on low heat for 30-40 minutes, close the lid and do not stir. You can add ground pepper and green onions to the dish. For 2 mugs of rice, 3-6 mugs of chopped mushrooms, 1 mug of melted butter, 2 onions, 10-12 peppercorns, 1 tablespoon of khmeli-suneli, 2-3 tablespoons of berries, 3 mugs of boiling water.

Peel the mushrooms, rinse, scald with hot water and dry. Cut into large slices, add salt and fry on all sides in a heated frying pan in oil. After this, sprinkle with flour and fry again. For 2 kg of fresh mushrooms - 15-20 tablespoons of flour, 8-10 tablespoons of butter. You can fry mushrooms with potatoes by adding them 10-15 minutes before the mushrooms are fried.

Baked burdock roots. Cut thoroughly washed burdock roots into slices, add salt and bake over a fire. The roots are even more delicious if you first boil them in salted water and fry them with butter in a frying pan.

Baked arrowleaf. Bake arrowhead tubers in the ashes of a fire. Consume hot with salt after removing the thin peel.

For the salad, you can use leaves of lungwort, dandelion, burdock, hogweed, plantain, nettle, mantle, hare cabbage, and young shoots of fireweed with leaves. These plants are finely chopped, salt and vegetable oil are added. The addition of onions and sour cream is desirable. Before chopping, it is recommended to soak dandelion leaves for 30 minutes in cold salted water, burdock, hogweed, plantain, mantle, fireweed - put in boiling water for 1-2 minutes, nettle - boil for 5 minutes.

Boiled sverbiga. Pour washed stems of sverbiga (wild or meadow radish) with boiling water, remove the peel, cut into slices 2-3 mm thick, add salt to taste and season with vegetable oil. Serve with meat or fish dishes and as a separate dish.

Lingonberry salad. Ripe lingonberries are washed and baked in their own juice for 10-15 minutes in a kettle over low heat. The finished salad is sprinkled with granulated sugar and served with meat, porridge, and pancakes.

Burdock jam. Take half the weight of sorrel leaves for one weight of burdock roots, finely chop this mass and cook until tender (1-1.5 hours) in a small amount of water. The jam has an original sweet and sour taste.

Hogweed in sugar. Peel the hogweed stems, cut into pieces 1-3 ohms long and cook in thick sugar syrup for 10 minutes. Remove from syrup and air dry. Serve as a sweet dish and with tea. For 2 kg of stems, 1 kg of sugar and 1 liter of water.

Cake "Taiga". Cover the red currants with sugar in advance for 6-10 hours. Heat the rye cracker crumbs in a frying pan, stirring constantly; add lightly toasted pine nuts and add a little salt. Heat a jar of condensed cream (milk) in hot water. Combine hot rye crumbs with warm condensed milk, mix well and divide the mass in half. Place the first layer of mass on a baking sheet, place the cooked berries on it, and place the second layer on top. Decorate the cake with fine rye crumbs, toasted pine nuts, berries and place in a cool place. After 1-2 hours the cake is ready. You need 5-6 cups of rye crumbs, 1 can of condensed milk, 1 cup of berries, 1 cup of pine nuts.

Forest currant drink. Freshly picked currants are cleaned, washed, drained, kneaded, poured with warm water (3 liters per 1.5 kg of berries), then filtered through two layers of gauze. Add 800 g of sugar to the filtered juice, mix and cool. It is served cold to the tourist table, possibly with condensed milk.

Rusk porridge. Pour a little water into a bowl with white crackers and heat it over a fire so that the crackers become soft and warm. Then add oil and mix.

Cold porridge made from rusk crumbs. It is prepared - in the absence of a fire - from breadcrumbs mixed with condensed milk with the addition of cocoa.

Ice cream made from snow. Take fine-grained or freshly fallen snow (firn is not suitable), mix thoroughly and grind with condensed milk. Sugar, cocoa, fruit juice (extract) are added to taste.

Soup with canned meat or fish
Boil vegetable soup (potato soup, cabbage soup) in water as indicated above; put meat
(fish) canned food and let it boil.
Before use, it is recommended to add greens (parsley, dill).
For 3 cans of canned meat (beef, pork, lamb) or fish (pike perch, bream,
sturgeon) - 2 kg of various vegetables, 5 - 6 liters of water, 5 tablespoons of oil.

Noodles
1 bouillon cube per person. Noodles or vermicelli 30 g each. Spices.
Butter (melted) 1 tablespoon.
Place pre-mashed bouillon cubes into boiling water and stir.
Add noodles or vermicelli and cook the soup, stirring, for 15-20 minutes.
5 minutes before the end of cooking, add 1-2 tablespoons of dry vegetable seasoning.
such as “Appetite”, “Veda” or “Yazhinka”.
Do not add salt to the soup, as salt is contained in both the bouillon cubes and the seasoning.
Individual salting of soup is allowed.

Broth with dumplings
4 bouillon cubes per person. A glass of flour. Butter (ghee)
3 tablespoons. Egg powder 1/2 tablespoon.
Pour a glass of water into a bowl, put oil, boil, throw in half
bouillon cube, stir. Add the cereal, stir, heat for 1-2 minutes, and then
Remove from heat, add egg powder and mix thoroughly.
Meanwhile, boil the amount of water required for the broth in a saucepan,
Place pre-mashed bouillon cubes into boiling water and stir.
Drop into the boiling broth in small portions (1/4 tablespoon each)
prepared dough. Readiness - 2-3 minutes after the dumplings surface.

Bean soup with meat
Canned meat 800 g. Canned beans in tomato sauce 850-1000 g.
Boiled and smoked brisket or loin 250 g. Spices. Salt to taste.
Place finely chopped brisket or loin into boiling iodine, and then the beans.
Let it boil for 5 minutes. Place the meat, add 1 spoon of dry vegetable seasoning.
5 minutes after the next boil, the soup is ready.
White bread crackers can be served with the soup.

Green cabbage soup with meat
Canned meat 500 g. Young nettle 400 g. Sorrel (or wood sorrel) 200 g.
Wheat flour 1 tablespoon. Fat 2 tablespoons. Spices.
Salt 1/2 teaspoon.
Boil water in a saucepan in the amount necessary to prepare the first
dishes for the whole group.
Sort out the nettles, rinse well, cook in boiling water until soft, add
onto plywood, finely chop. Temporarily pour the broth into another container.
Sort the sorrel, wash it, cut large leaves.
Melt the fat in a saucepan, add flour and fry, stirring.
Then put finely chopped nettles into the pan, mix well,
dilute with hot broth left over from cooking nettles.
Add bay leaf, pepper and cook for 15-20 minutes.
5-10 minutes before the end of cooking, add sorrel leaves, salt,
as well as meat.

Green cabbage soup
Sort out the nettles or sorrel, rinse well, put in a bucket, pour hot
water and bring to a boil. Then drain the water, squeeze out the greens and chop finely.
Cut the onion into small slices and fry, then add flour and fry
another 1-2 minutes.
Transfer the resulting dressing into a bucket, mix well, dilute hot
meat broth, add bay leaf, pepper and cook for 15-20 minutes.
5-10 minutes before the end of cooking, put sorrel or nettle leaves and salt in a bucket.
Sour cream and hard-boiled eggs are recommended for green cabbage soup.
For 1.5 kg of meat - 1 kg of sorrel or nettle, 5 onions, 5 tablespoons of flour and
6 tablespoons of oil.

Kharcho
Canned meat 500 g. Rice 1 cup. Dried onion 30 g. Garlic 15 g.
Ghee (butter) 1 tablespoon. Tomato puree 2 tablespoons.
Spices. Salt 1/2 teaspoon.
Place the washed rice in a pan of boiling water. It should cook for 40-45 minutes.
During this time, lightly fry the tomato paste in a bowl of oil.
20 minutes before the end of cooking rice, add onion, crushed garlic,
black pepper (15-20 peas), hops - suneli 1/3 teaspoon, salt.
Add fried tomato paste to the soup 10 minutes before. In 5 minutes - meat.
It is very good if you can serve freshly picked wild garlic leaves with the soup.

Kharcho in a camp style
Place the dried meat in cold water, bring to a boil, add salt and cook until
ready (about 40 minutes).
Add wheat (or rice) cereal. Lightly fry the onion and tomato in the fat from
pork stew and place in the cauldron.
When everything is cooked, add pepper, sour berries (honeysuckle, lingonberries) or wild
apples, suneli hops and pork stew.
Boil for 3 - 4 minutes and remove from heat. Season the soup with crushed garlic, green
onion and tomato paste. After 10-15 minutes the soup is ready.
For 1 cup of dried meat - 1 cup of cereal, 5 - 6 onions, 1 jar (340 g)
pork stew, 200 g tomato paste, 1 tablespoon khmeli-suneli,
10 -12 cloves of garlic and 2 tablespoons of sour berries.

Semi-liquid dishes
Semi-liquid dishes (kulesh) in terms of thickness occupy an intermediate place between
soups and main courses. Tourists most often call this dish “porridge soup.”
Since it can replace a 2-course meal, which is associated with fuel savings and
time, kulesh is often used in complex tourist trips.
True, the thickness here is achieved not by special culinary art, but by simple
increasing filler (cereals, pasta, legumes, canned vegetables
etc.), which does not always lead to maintaining high taste qualities.

Pea kulesh with brisket
Peas 500 g. Smoked brisket (loin) 300 g. Dried onion 40 g.
Dried carrots 40 g. Tomato paste 1 tablespoon. Oil 3-4 tablespoons.
Wheat flour 1 tablespoon. Spices. Salt 1 teaspoon.
Cook the pre-soaked peas until half cooked (15-20 minutes).
Peel the brisket, remove the bones, chop finely, fry together
with onion. Also chop the carrots finely and fry over low heat with
tomato paste and oil.
Fry wheat flour with butter until light yellow in color, dilute with 2-3 cups
pea broth. Add fried brisket and cooked
tomato paste. Drain the half-cooked peas from the pan onto cheesecloth and let the broth drain
and put it back into an empty pan, adding a bay leaf, 5-7 crushed cloves
garlic, ground pepper, pour everything over the prepared sauce, mix well and
put on low heat and simmer until done (about 15-20 minutes), periodically
stirring.

Fishing soup
Small fish 1.5-2 kg. Large fish 2.5-3 kg. Dried onion 30 g.
Dried carrots 50 g. Dried potatoes 200 g. Spices. Salt 1/3 teaspoon.
Gut small fish, remove gills, and wash carcasses.
Divide all this fish into 3 parts. First cook in boiling salted water
first portion of fish (small fish can be boiled with scales) for 20-25 minutes.
Then carefully pour the broth into another bowl, discard the boiled fish,
and in the drained broth cook the second, and then the third portion, draining each time
broth and discarding the boiled fish.
Finally, add black pepper to the boiling broth, strained through cheesecloth.
(10-12 peas), bay leaf, onion, carrots and potatoes, as well as prepared
pieces of large fish. After boiling again in 20-25 minutes, the soup is ready.
Individual salting of the dish is possible.

Rybnik
Pour one and a half mugs of pearl barley, millet or barley into boiling water,
throw in a few halved onions and black peppercorns.
After 10 minutes, add salt to the broth and add coarsely chopped potatoes.
After another 5 - 10 minutes, add the cleaned and washed fish.
A bay leaf is added to the almost finished fish soup (the fish is not allowed to boil).