Soup at the stake in the cauldron: cooking features, recipes and reviews

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 a few recipes of soup at the stake in the cauldron.

Recipe for pea soup

This version of the first dish is not only pleasant taste and aroma, but also economical, since all products are relatively inexpensive. Below, we'll look at the ingredients and the recipe for making soup in a cauldron at the stake.

Grocery list

So, we need to make a pea soup on the fire a set of the following products:

• Common water - 4 liters.
• Peas - 0,5 kg.
• Stew in cans - a couple of pieces.
• Smoked sausage - 0,2 kg.
• Potatoes - a couple of pieces.
• Onions are one large piece.
• Garlic is half of the middle head.
• Carrots - one piece.
• Salt and pepper - at your discretion.

Now that we have products, we can go directly to the cooking process itself.

Cooking Instructions

Step-by-step instruction on cooking soup at the stake:

Step 1. Dilute the fire and install the cauldron. Fill the kettle with water and let it warm.

Step 2. Add the peas to the water. Prepare vegetables, peel and slice them.

Step 3. Peas will promote the formation of foam, it must be regularly removed. After the peas cook for about half an hour, you can add to the pot and prepared in advance potatoes with carrots.

Step 4. After 15 minutes, you must put in the bowl stew, smoked sausage, and also onions. Salt and pepper to your taste.

Step 5. Cook until all the peas are boiled, when this moment comes, you can put the garlic.

Step 6. The soup should stand covered with a lid for about half an hour, after it can be served to the table.

A little trick: if you do not like cooking pea soup because of the length of cooking, that is the way out. Judging by the responses of the housewives, the peas will be cooked very quickly, if you add soda to the water. A lot is not necessary, enough at the tip of a teaspoon.

Lamb soup at the stake

There is such a dish in Uzbek cuisine, like shurpa. Simply put, it's soup with vegetables and lamb. How to make soup at a bonfire with mutton and vegetables, consider in more detail below.

• Lamb fresh - 1,5 kg.
• Carrots - 1 kg.
• Onion - 1 kg.
• Red onions - 1 kg.
• Potatoes - 1,5 kg.
• Tomatoes - 1 kg.
• Bulgarian pepper is a couple of pieces.
• Greens: coriander, dill, parsley - all over the bun.
• Coriander - a couple of teaspoons.
• Zira - one teaspoon.
• Hops-Suneli - a couple of teaspoons.
• Dry garlic - a couple of teaspoons.
• Black pepper (ground) - a couple of teaspoons.
• Salt - according to one's own taste.

Soup recipe at the stake

Step 1. We need to wash and clean all vegetables. We also wash the meat.

Step 2. Meat must be separated from the bone. Pulp cut into random pieces and set aside, since you first need to pour water in the cauldron and put the bones, this is necessary for the cook. Bones should be cooked for about half an hour, and only after that you can add flesh. When forming the foam, you need to remove it.

Step 3. Red onions need to be cut into large half rings and add to our fat.

Step 4. Carrots, bell peppers, common onions and tomatoes should be cut. Cut all of the above better pieces larger, do not be tiny.

Step 5. When the meat boils for an hour and a half, you can add our cut vegetables, and after another half an hour, spices and greens.

Step 6. Cover the finished dish with a lid and let it steep for a while.

It was a simple and delicious soup recipe at the stake.

Ear at the stake

Each inveterate fisherman can not ignore such a soup at the stake in a cauldron like a fishing ear. Judging by their reviews, this is a very satisfying and atmospheric dish, which gives not only saturation, but also the full enjoyment of the fishing process or the trek. In this recipe, we will describe the basic principles and rules for the preparation of this soup in kazan.

It's important to know

To successfully prepare the soup, experienced culinary experts advise to master some rules:

• Use pure spring water or mountain water. You'll see, the taste of this soup is many times greater than the taste of soup, cooked simply on the basis of tap water. If you do not have the opportunity to get spring water, then use at least a cleaned purchase, which is sold in bottles.
• The real ear should go through three stages of preparation, which we will discuss below.
• And finally, do not be too busy with spices! They can "hammer" the taste of fish, and then the ear will not turn out the way it should be.

Products needed for cooking soup

In order to prepare such a soup at the stake, we will need a number of the following products:

• Fish is small (for example, ruff or river perch) - 0.3 kg.
• Fish larger (for example, pike perch or river yaz) - 0,6 kg.
• Carrots - one thing.
• Onions are one thing.
• Greens - to your taste, better parsley and celery.
• Black pepper (peas) - according to one's own taste.

How to cook?

Step 1. Smaller fish should be gutted and thoroughly rinsed. It is not necessary to clean it. Gut is necessary in order to avoid the bitterness of the broth in the taste or its muddy color. We need a small fish for a navar, so we dig it very well. After the goal is reached, the broth is drained into a separate bowl. The rest of the fish can be eaten or discarded, it's up to you.

Step 2. We need to filter out the resulting fuel or simply strain it. Then it is again poured into a cauldron and put on fire. In navar we place a larger fish, but not all, but only half of the total mass. To large fish, more requirements, it must be carefully prepared, respectively, not only to gut and rinse, but also cleaned. Fish also need to boil, this effect can be achieved in forty minutes.

Step 3. After our large fish is sufficiently cooked, we get it from our cook. You can eat it simply, or cook something on its basis, but in the soup it will be useless. Look at the level of the remaining liquid in the kettle, if there is not much left, add a little boiled water. The second part of the large fish should be prepared, as above. Put it in the broth. In addition, we add carrots, onions, herbs and spices. Vegetables must be cleaned beforehand and cut (not very finely). We cook our soup for about half an hour. Here it is important to note that the ear should not boil strongly. It should barely noticeably flip.

Step 4. After the brewing time has passed, we remove the cauldron from the fire, cover it with a lid and let the dish stay for another quarter of an hour. And only after that you can serve our ear.

This recipe is quite simple in terms of cooking, although not very fast, but it is this ear that is considered real. Fishermen and nature lovers recommend this first dish, as it turns out to be very rich and fragrant.

Conclusion

As you can see from the article, you can cook different soups at the stake. The cooking time is different, the products too. With the second recipe, you can experiment and add any other meat instead of lamb. For vegetarians, a recipe with aubergines is great. Thus, there is something to choose from, it is enough to introduce a little imagination into cooking.