Soup on the fire. What to cook outdoors, besides barbecue What soup can be cooked over a fire

It happens to me that sometimes I crave hot, thin soup, including when I’m hiking. You can, of course, pour boiling water over some rollton-doshirak, but it’s not as tasty as a normal (well, almost) soup.

Interested in learning how to cook soup while camping? Then read on.

So, what do we need to make camping soup? Of course, you need the right utensils. In principle, any pot or camping saucepan will do. I quite successfully cooked this soup in a pot from an ordinary “555” mug. An army bowler hat or any other will do. But I note that it is still more convenient to cook in a vessel with a wide bottom, such as a saucepan.

We don't need anything special from products. You will need:

• one onion;
• one potato;
• a piece of smoked sausage;
• salt;
• spices;
• and water, of course.

Onions, sausage and potatoes must be peeled and cut. It doesn’t matter how you cut it, but it’s better not into very large pieces - it will cook faster.

If the sausage is not fatty, you can add any oil, lard or fat so that the onions do not fry “dry”. If you're fat, that'll do.

Throw the onion and sausage into the pot and fry, stirring, until the onion becomes almost transparent. Make sure it doesn't burn.

Then we put the potatoes there and mix them with sausage and onions. We also fry everything together a little, just a couple of minutes.

Now add salt, sprinkle with spices (you can throw in a bouillon cube if you like) and fill with water.

Once it boils, cook it all for about 15 minutes. We focus on the readiness of the potatoes. Once the potatoes are cooked, our camp soup is ready.

Let it cool a little and you are ready to eat! It will be especially tasty with unleavened bread baked right there on the fire, or with breadcrumbs.

In terms of quantity, it will be better if you get half a pot of chopped products and then water to the top.

If you are hiking in the warm season and you are worried that the sausage may spoil during the trip, it is better to replace it with freeze-dried meat, dried meat, or regular stew.

You can add anything you like to this camping soup, for example, carrots. It needs to be cut into smaller pieces and fried along with the onion.

Instead of potatoes, you can add pasta, vermicelli or instant noodles. Or you can do it not instead of potatoes, but along with them. The main thing is not to overdo it. Otherwise, it won’t turn out to be soup, but porridge, and it may burn to the bottom of the dish.

It is better to use spices that you have already used at home. Otherwise, you can ruin the whole dish with an unexpected aftertaste. If you don’t want to take risks, then regular ground black pepper, a few peas of allspice and a bay leaf will be enough.

I myself like to add finely chopped garlic. It must be placed in already prepared soup, otherwise, while the soup is cooking, the garlic will lose its smell.

As you can see, cooking soup on a camping trip is not that difficult, and it will only take about 40 minutes. You can speed up the process if you boil water in advance in a second pot and pour boiling water over the fried ingredients.

Campfire soup recipe with step-by-step preparation.

• Type of dish: Soups
• Recipe difficulty: Easy to prepare
• National cuisine: home kitchen

• Preparation time: 17 minutes
• Cooking time: 1 hour
• Number of servings: 12 servings
• Calorie Amount: 38 kilocalories

The smell of fresh soup incredibly stimulates your appetite!
simple and incredibly tasty in nature
I always cook this soup over a campfire in the summer outdoors for my friends, it’s a win-win recipe. You can use meat or stew for its base (preferably, homemade, of course). The smell of fresh soup in the fresh air always whets a great appetite! Everything is eaten to the very bottom and asks for more!

Ingredients for 12 servings

• Any meat (or stew) 700 gr
• Water 2.5 l
• Potatoes (small) 5 pcs.
• Millet (small) 1 cup. (200 ml)
• Onion (large) 1 pc.
• Carrots (1 large or 2 small) 3 pcs.
• Tomatoes (finely chopped) 1 pc.
• Bay leaf 1 pc.
• Peppercorns to taste
• Dill to taste
• Salt to taste

Step by step recipe

1. So, to prepare soup over a fire, we will need a large cauldron; the entire cooking process will take place in it over the fire. Simmer the meat until half cooked, add onions and carrots, cut into small pieces, to brown. Stewed meat is even more fun and quick; heat it thoroughly so that it releases the juice and aroma, and fry the onions and carrots in this gravy. Salt, add black or allspice to taste. Personally, I most often make this recipe with stewed meat - it’s quick and tasty, you don’t have to wait long! Then add some water to our cauldron and put finely chopped potatoes there, cook until almost done. 10 minutes before readiness, add millet and dried dill branches (which we remove at the end of cooking), and tomato. Dill branches are needed solely for flavor. Also, don’t forget about the bay leaf. Cook the soup over the fire until done, remove the dill, add salt if necessary, and serve!

Shurpa is a rich soup that came to us from the east, more precisely from Uzbekistan. It is traditionally cooked over a fire. Any picnic turns into a hospitable feast when an appetizing stew boils in a cauldron. And the special aroma that the smoke gives cannot be compared with the usual smell of soup. How to cook shurpa in a cauldron over a fire? Today we are revealing the secrets of Uzbek culinary specialists.

Lamb shurpa on fire

The classic version of the oriental first course is on the fire. All lovers of delicious food in nature will certainly appreciate this recipe. In order to feed your family a thin dish with a smoky aroma, you will need:

• a kilogram of lamb on the bone with fat;
• 4 onions;
• 6 potatoes;
• 6 tomatoes;
• 6 medium carrots;
• 3 sweet peppers;
• salt, spices (cumin, barberry, coriander);
• greens (optional);
• 5 l. water.

The process of preparing a delicious dish at home will captivate everyone. Shurpa is prepared on fire according to the following instructions:

1. Let's start with the base of the stew. The broth needs to be cooked by pouring water over the meat. Initially, we take more water, since it will evaporate during the cooking process, and adding it during cooking is strictly forbidden.
2. Cook the lamb, adding salt and skimming the foam from the broth, for an hour and a half over low heat. Simmer the coals to a minimum after it boils.
3. Add the chopped onion to the meat in the cauldron and leave to cook for 5 minutes.
4. During this time, chop the carrots coarsely and throw them into the soup. We don’t look into the cauldron for 10 minutes.
5. Add your favorite spices and salt to taste. After 10 minutes, add the tomatoes cut into half rings.
6. After another 5 minutes, add the potato cubes. The last one is the pepper. His turn is 5 minutes after the potatoes.
7. 5-7 minutes after laying the pepper, the shurpa on the fire in the cauldron is ready.
8. Sprinkle with aromatic herbs and serve hot.

Shurpa in a cauldron is prepared only by simmering. Cover the vessel with a lid and make sure that the coals do not flare up. In total, the cooking process will take 2 hours.

Beef shurpa on fire

For lovers of lighter dishes, there is a recipe for shurpa with the addition of beef. This recipe for fried stew is traditionally prepared by men. To pamper your beloved woman and demonstrate your culinary skills, you will need:

• a couple of kilograms of beef;
• 6 red onions;
• 1 carrot;
• 1.5 kg. potatoes;
• 1 kg. tomatoes;
• a couple of bell peppers;
• juicy apple;
• head of garlic;
• a couple of hot peppers;
• a glass of vegetable oil;
• salt and spices (optional);
• favorite types of greens.

The soup is prepared in nature with one’s own hands so beautifully that the whole process turns into a special event:

1. Cooking meat and carrots. Separate the beef from the bone and cut into neat pieces. Chop the carrots into cubes.
2. Pour oil into a cast iron cauldron and throw in the onion, previously cut into large chunks. As soon as the onion pieces turn brown, remove them from the oil.
3. Place the meat in its place. Fry, stirring.
4. Cut 3 onions into cubes. We take out the fried meat, and instead throw onions into the cauldron. It should be fried, but not turn into coals.
5. As soon as the onion is fried, add carrots to it, and after 3 minutes, chopped tomatoes (half a kilo).
6. After frying the vegetables, pour the meat into them, pour in 6 liters of hot water and leave the shurpa base to cook.
7. Let's prepare the remaining vegetables. Cut the remaining tomatoes and sweet peppers into slices, and the onion into half rings.
8. Place the onions in the container, after 10 minutes the tomatoes + sweet peppers. Add whole pods of hot pepper and whole head of garlic.
9. Next, throw in the chopped potatoes and apple, salt and add spices.
10. Pour half of the greens, chopped, into a cauldron, and leave the other half for decoration.
11. Cook for 10 minutes and the hearty, rich shurpa is ready at home.

Hot beef shurpa over a fire smells incredible, and it should be served to a large group of people hot with herbs and fresh vegetables.

Pork shurpa on fire

If there is a person who is prejudiced against lamb, then everyone loves pork, at least Christians. The secret of experienced chefs is that pork shurpa is prepared over a fire from fresh or smoked ribs. Cooking at home can be done as a group get-together. Shurpa is prepared in nature from the following products:

• half a kilo of smoked ribs;
• bulb;
• 3 potatoes;
• 1 sweet pepper;
• 1 carrot;
• a couple of tomatoes;
• a couple of garlic cloves;
• salt and spices (optional);
• vegetable oil for frying;
• any greens to taste.

The dish has the following preparation scheme:

1. Cut the ribs into small pieces. Pour a little oil into the cauldron and fry the chopped onion. At the end we throw in the smoked meats.
2. Add chopped carrots, sweet peppers and large pieces of potatoes to the frying. Shurpa on a fire in a cauldron requires large slices.
3. We cut the tomatoes without skin and send them to the meat.
4. As soon as everything is fried, pour in water so that it covers the vegetables.
5. Salt and add spices. Shurpa is cooked in a cauldron over a fire for half an hour.
6. When the dish is ready, add the chopped garlic and leave to brew for 10 minutes.
7. Serve with herbs and toasted bread.

Cooking over an open fire is an ancient art in itself. Join this ritual by learning how to cook shurpa in a cauldron over a fire. Your guests will remember the fragrant gatherings repeatedly.

Video: Shurpa on the fire: cooking according to the Uzbek recipe

Soup is a very popular liquid dish, which we call “first” in the order of serving, it is distributed all over the world. The main distinguishing feature of this dish is that it consists of approximately 50% liquid. And this liquid, as a rule, is ordinary water. There are exceptions: tomato juice, other vegetable juices, etc., but these are specific soups. Modern soups are prepared in a wide variety of options and cooking methods. There are cold and hot soups, meat, vegetable, dairy, fish, mushroom, and also combined. And yet, the most popular is meat soup cooked with vegetables and herbs. And it turns out especially tasty if you cook it in a cauldron. A cauldron requires a large number of products, increased volume compared to a kitchen, etc. This means you need to cook the soup in a cauldron over a fire, in nature. This approach not only provides a delicious dinner, but also makes this process a real holiday, a kind of culinary event, in which, as a rule, all guests and family members are involved. There is enough work for everyone: build a fire, set up a cauldron, prepare food, bring water, watch the fire, add spices, stir and taste, etc.

People in the East love to cook such soups. The kharcho soup in the cauldron came from the Caucasus, lagman, shurpa also came from there. Excellent lamb soup in a cauldron is made in Central Asian countries. Or noodle soup in a cauldron: there are many options. From lagman, where noodles are combined with a lot of vegetables, to a simple noodle soup, which we often make for children.

As you can see, there are many options for soup in a cauldron, each of them is interesting in its own way. And if you plan to cook soup in a cauldron, first find recipes on the website and study them, compare photos of ready-made soups in a cauldron. Recipes with photos are more visual and help housewives better.

If you are going on a picnic, be sure to cook the soup in a cauldron over a fire; recipes for this dish are also on our website.

To begin with, here are some tips for handling a cauldron and preparing soup:

Select a cauldron size based on the number of guests. The volumes of cauldrons vary - from 3 to 25 liters;

The cauldron must have thick walls and a flat bottom;

The new cauldron must be thoroughly washed, calcined with oil, wiped dry, but do not use detergents. If the cauldron is enameled, then there is no need to heat it;

To get a clear broth in a cauldron, first fill the meat with half the water, remove the noise and foam, and then add the rest of the water and set the heat to low;

A good addition to the soup can be garlic croutons, which are easy to prepare yourself;

The prepared soup should be allowed to stand in the cauldron for another 10-15 minutes, it will infuse and will be even tastier.

Preparation of moonshine and alcohol for personal use
absolutely legal!

After the collapse of the USSR, the new government stopped the fight against moonshine. Criminal liability and fines were abolished, and the article banning the production of alcohol-containing products at home was removed from the Criminal Code of the Russian Federation. To this day, there is not a single law that prohibits you and me from engaging in our favorite hobby - preparing alcohol at home. This is evidenced by the Federal Law of July 8, 1999 No. 143-FZ “On the administrative liability of legal entities (organizations) and individual entrepreneurs for offenses in the field of production and circulation of ethyl alcohol, alcoholic and alcohol-containing products” (Collected Legislation of the Russian Federation, 1999, No. 28 , art. 3476).

Extract from the Federal Law of the Russian Federation:

“The effect of this Federal Law does not apply to the activities of citizens (individuals) producing products containing ethyl alcohol for purposes other than sale.”

Moonshining in other countries:

In Kazakhstan in accordance with the Code of the Republic of Kazakhstan on Administrative Offenses dated January 30, 2001 N 155, the following liability is provided. Thus, according to Article 335 “Manufacture and sale of home-made alcoholic beverages”, illegal production of moonshine, chacha, mulberry vodka, mash and other alcoholic beverages for the purpose of sale, as well as the sale of these alcoholic beverages, entails a fine in the amount of thirty monthly calculation indices with confiscation of alcoholic beverages , apparatus, raw materials and equipment for their manufacture, as well as money and other valuables received from their sale. However, the law does not prohibit the preparation of alcohol for personal use.

In Ukraine and Belarus things are different. Articles No. 176 and No. 177 of the Code of Ukraine on Administrative Offenses provide for the imposition of fines in the amount of three to ten tax-free minimum wages for the production and storage of moonshine without the purpose of sale, for the storage of devices* for its production without the purpose of sale.

Article 12.43 repeats this information almost word for word. “Production or acquisition of strong alcoholic beverages (moonshine), semi-finished products for their production (mash), storage of apparatus for their production” in the Code of the Republic of Belarus on Administrative Offenses. Clause No. 1 states: “The production by individuals of strong alcoholic drinks (moonshine), semi-finished products for their production (mash), as well as the storage of devices* used for their production, will entail a warning or a fine of up to five basic units with confiscation of the specified drinks, semi-finished products and devices."

*You can still purchase moonshine stills for home use, since their second purpose is to distill water and obtain components for natural cosmetics and perfumes.