Self-made soup for a tourist trip. Harchuvannya in the hike

The main hikes of our club are a gentleman's oddity є hint at a chotir person, two of them a female and two cholovich stati. All recipes for obscene cuisine are suspected to be insured for chotiroh cholovik. The layout of the real group will start to spread over two parts of the same, according to the number of outlines. On the other hand, the menu can be seen in different outlines, especially on a specific day, so that it is possible to exchange in dozens of different outlines, if in the present plan you can cook your favorite dish of the participant, but often, if you want to eat

Loose cuisine recipes

old soup

The main idea of ​​an ordinary soup from a mishmash is that it is not a dish for a meal, but a single one. Evidence of an ordinary soup from an ordinary porridge is not true in the place, especially in the consistency. The main opinion is that there is a larger number of Ingredients.

Soup є be-yaku strava cooked in meat, rib or vegetable broth. The pre-existing translation of the Nimetsian word "soup" into Russian means "yushka", tobto їzha, as it is necessary to use khlіbom. Supi ludina came to gotuvati in the stone table, for the wine-walker had waterproof dishes, vicoristovuchi for their refueling from a handful of small surpluses of їzhі - cakes and roots. Old-time boule soup is quicker than porridge cooked in water, well-known bouillon-based soups appeared only 2-3 centuries ago. The last hour of the soup will be the most popular of the day, for the style of the nobility after having spent the first time in Spain. The Spanish royal cooks have made a large number of simple recipes for preparing soups.

Sheep broth is prepared from dried vegetables, then lightly greased in ghee cybula. Then put vermicelli or rice in the salting broth, and cook the soup until ready. At the znyany from the fire, specials and pepper are added to the soup. First vermicelli and rice are guilty of a quick preparation. Soup is required, served with sandwiches with live breads with shink or pâté.

Lunch with vegetable soup - try to eat a light meal, you can spend an hour on the go. Through the lightness of this, it is possible to live in days, if there is a great gain in strength, and fragments of some of the odds and ends of it can be shortened, and it is possible to live in the days of assault.

When buying a soup concentrate in Zakhidniy Europe, or a soup of a quick preparation, it is necessary to respect the term of adherence to the product. If the term of attachment does not change for 12 months, then the product is without glutamate and preservatives, if it does change, then naturally it is a whole lot of chemistry.

Sheep broth is prepared from the sum of dried peas, dried vegetables and rice; Specials and peppers are put into the soup already from the palnik. Especially for the whole soup, you can substitute in the old retail part of the grain bread with bread crumbs. Rusks are added in small portions to the soup for an hour. Even pre-riverine with tsim soup, shinka і lard, і bad carcass.

Zmenityniy Nimetskiy soup concentrate and pea soup "Erbswurst" has been held since 1867r.

Pea soup at the moment of your appearance is made from dried peas, you can say the first old people's soup. Pea soup is a traditional dish of Russian and Nimetsky folk cuisine. Ale in Nimechchin, pea soup - tse puree soup, in Russia - tse prozoriy soup.

Pea soup is one of the first concentrates invented by people. Bouv vinideny in 1867r. Johann Heinrich Gruneberg, based on an old Prussian recipe (the main components are peas and cow fat). Every hour of the Franco-Prussian war, the Prussian ministry of Prussia inspired a great plant and celebrated 5000 tons of this concentration for the active army. In 1889, the license was bought by the Knorr company. The product, without any changes, has been carried out to this day and gain great popularity. One package of 150 grams contains 6 tablets, dermal for one portion, for preparing one portion, 250mm of water is required.

A lot of dried vegetables and different types of tsibuli, and a broth is prepared for the housekeeper, a lokshin is added to the broth, and immediately after the water is boiled and the carcass is put in, if removed from the jar, it is falsely needed. At the ready-made soup, specials and pepper are added. Soup can be served together with sandwiches and pechinka triski.

Lokshina is the most traditional soup of Russian folk cuisine. It’s still 40-50 years old, whether the lord was gotuvati and got lokshin in the minds of the house. Such a lokshina did not go through the drying process, which is binding for all factory macaroni virobes, and the bullet is more delicious, especially prepared by the hands of the gentleman. The recipe for preparing a test for such a lokshini was passed from the mother to the daughter, the good mister suvoro zberigala yogo. Home lokshina is not easy to prepare and in old minds, or, for the economy, it would be better to buy a ruble at the factory. Vibrate is necessary to find it more beautiful for a quick preparation. Zamіnyuvati lokshina vermіshella, or macaroni do not go, we already have a great soup.

Lito is coming - it’s time to waste, sleepy wanderers and wandering far away from civilization. All the most popular are tours of a weekend day, wherever and what is presented from the essence and the noise of the place. And often, especially, get ready for the first trivial vilaztsi for nature, that is with children, asking the food: what year do you want to eat for a fresh crowd?

Naval macaroni has already become a symbol of an obscene life through simplicity and convenience. Along with the menu, there is a whole range of opportunities for urgency. Otzhe, all in order.

selection of products

The triviality and mind of a business traveler can be clearly perceived, and at the same time they will develop and collect products prepared for a trip or a trip.

If you are away from the place for a couple of days, or on the first days of a tricky car test, you can also take care of yourself with fresh vegetables and fruits.

The cartopline is excellent for transporting the road and becoming a warehouse warehouse. Little varieties of cartoplasm do not germinate anymore, so it is so good to overpower all the waste.

Ridka dairy products in the road do not get nasty just because of the temperature, but through the vibrations to the road, it’s more beautiful to take on the road. Vershkov oil, wind it as soon as possible, do not run out, if you put it in a container. Sire for more trivial zberigannya need to pick a hard grade.

Myasní virobi can be even more unnatural, smoked meats are best saved, for the sake of goodness it is possible to carry them out or twist them and transport them into containers.

In an informal way to promote life to new products є car refrigerators, thermal bags and thermal packets: as long as there are ice dancing in them, the stench will serve in good faith until three days.

Viruses to nature on a large trivial term, not without the products of trivial zberigannya: macaroni, virobi, cereals, borage, milk powder, egg powder, zukor, sil, canned meat, ribs, vegetables.

From the biscuits, crusty biscuits, go out of the slices and biscuits. Yak snacks are cooked, dried and pots.

If you are ready to eat food, you should become dry vegetables (potatoes, carrots, tsibulya, peas), mushrooms, fruits and greens as your headmates.

І, as long as we are going to nature, do not forget about її dari. A lot of grass, so you can grow under your feet, you can add vitamins to a salad or a soup. We most often use the services of sprinkling, yaglytsi and stables.

Mushroom and freshly caught riba are a good base for the main herbs.

For a savory vitamin tea, go to the leaves of raspberries and currants, mint, badan, zizifor ...

And on all trees, and on all fields, there is a wonderful brown dessert.

lost kitchen

Now I’m freeing myself, how to prepare those who have taken with them. Name the first association, tied with an old kitchen, є cauldron. Ale є і rich in the best ways.

As long as there is a gas supply in the arsenal, then it is possible to create and lubricate everything, as soon as possible, the process does not occur at all when preparing at home.

Only in windy weather, the kitchen area must be cleaned out of the window, for example, from the side of the case, clean it up from the rude side or move it to the vestibule.

Another small device for an old kitchen is a grill grid. If you need two supports, the universal plate is ready.

You can also put a casserole or a frying pan on the grid.
As soon as the hand didn’t come in, it wasn’t bida. Vicopuєmo hole, bagatty is put into yak, and grates are put on top. At the same time, go to change the bars to replace the grates.

You can cook a couple of grapes on a bagatti, do not linger in any dishes. It is wonderful to grease riba, sausages, cakes to finish the meaty sips ... But it’s like sausages and baked goods, but the process becomes easy for children, then the ribs are more beautiful to catch in the earth, to eat too often. camp.

Kamenі vikoristovuyutsya not only for decorating the fire, but yak vykurіdna tiles. The stones are taken dry and one-sided, innakhe є risik, but when the stench is heated, it will taste. As soon as in the surroundings there are no other stones, the stench wicks off the flat side of the mountain, and the bagatty grows right on them. If the fire burns out, clay loam will rise from the stones, and the plate is ready. Great boulders should be put into the fire without being in the middle, and it is not necessary to check it out, until the bagatty is burned to the end, smut, and the stones are finished by the progression.

During the hike, you can take a trip, and not just a cartoop in ashes. Be sure to wrap the products for your favorite recipes in foil for storage, bury them in a vugilla, and - voila - look in an ordinary oven. Falsely, from a few vugillya, everything is prepared approximately so by itself, as with the spirits at high temperatures, or to visit shvidshe.

Dishes on the hike

The minimum set of dishes is typed according to the menu and the way of cooking.

For cooking hot food - a cauldron / or a casserole, a frying pan. They put a frying pan in a vipadkovo, turn off the foil for baking in 4-6 times, form a tarilka, in this whole you can smack it on the frying pan.

Tarilkas, spoons, forks can be taken one-time, even if it’s just an hour I’ll have to take it to a smitty mouse, as long as there is no place for smittya. In addition to the need to take with you one spoon or a spatula for mixing, so as the plastic spoons melt.

For economy, you can take plastic dishes with bagatoraz. And also know about small containers for the collection of products.

It’s even easier to grind the dishes for an additional sip or sodi sіllu, you can also take a hіrchitsyu. Ale if you still may, we will be quick to pick up the dishes, rob them from the coastline, so as not to destroy the ecosystem.

Recipes for old dishes

For a great rakhunk, I know how to cook on bagatti, the exact recipes are not needed. You can getwati be-like stravi, on whistle fantasies and products. So I'll just share some ideas.

Snidanok supper

• Eggs: scrambled eggs, yachny, boiled eggs.
• Be it milk porridge, you can add some bitters and / or dried fruits. Milk porridge (krym mannoi) is cooked with a sprinkle in water, and then, if the water is actively absorbed into the cereal, add powdered milk to the water.
• Sandwiches: vegetables, with butter and honey / boiled eggs, eggs (masa with boiled eggs with syrup and mayonnaise), hot with syrup.
• Pancakes - American mint (middle between our mint and pancakes): a bottle of boros, a bottle of milk, 1 egg, about art. spoon powder, st. spoon rast. oil, 1 tsp. slaked soda, sil, tsukor for relish).

First stravi

• Mushroom soup with fresh or dried mushrooms (mushrooms, potatoes, tsibulya, greens).
• Yushka from fresh or canned ribs (riba, kartoplya, tsibulya, greens).
• Soup with vermicelli (canned meat, vermicelli, potato, carrot, tsibulya).
• Rice soup (canned meat, rice, potatoes, carrots, tsibulya).
• Pea soup (smoked meats, peas, potatoes, tsibulya).
• Mislivsky soup (smoked meats, potatoes, carrots, tsibulya, olives, tomato paste, herbs).
• Kharcho soup (canned meat, rice, tsibulyu, prunes, tomato paste, herbs).

We often get a middling soup with a mislivsky soup and kharcho: smoked meats, rice, tsibulyu, olives, greens.

Another vigadka is old chili: canned meat, kvass in tomato sauce, tsibulya, greens.

And now we have є in reserve one extreme recipe, which, as of yet, has never known anything, but in my head for every pozhzhny trimmaєmo - use it: canned meat, potatoes, tsibulya (as if it was over) and know all the greens ...

Oskіlki in old minds are unlikely to chi vi become a gotuvati perche, other і compote, the soup can be cooked thicker.

Other stravi

• Potatoes in a viglyad: jams, stews with canned meat, mashed potatoes (they took a crush with them), greases, greases with mushrooms, baked, potato pancakes.
• Macaroni virobi: with tushonka (classic genre), with lilac sauce (vershkovo butter, boroshno, milk, sir), with tomato sauce (sl. Butter, boroshy, milk, ketchup or tomato paste with specialties), with smoked meats and smeared with cibulei, in a cold viglyadі it can be added to a vegetable salad.
• Rice is even more universal, less macaroni virobi. Chi is not so popular on hikes, it is better for everything, except for the fact that it is cooked better. Ale, if you soak in nothing near the water, then there will be a shortage of time. With rice, you can cook all the same, like from pasta, plus rice from be-yaky vegetable aboribnim canned food, mushroom pilaf.

• Greek porridge: with butter, with milk, with smoked meats and tsibulea.
Your delight with the thermal package even before the speech). Zbiraєmosya on the Ob Sea for a few days, "wilds". You know that they have found cheap (and seem to be the best) Thermopackages on Probiotix, the smell is even worse here. Thermo packets save the temperature up to 4 years, if the accumulator is cold for the cold, then it’s more zychay - And your article helped)).

Photo of a cheergovy soup. Whole time, a whole lot of fresh cabbage, carcass and canned dressing. They are ready to eat for bagatti, sprinkle, cabbage is fed into the cauldron, followed by a can of stew, dal, potato and specials. Now we will need to deprive us of frying from tsibuli and carrots and a canned dressing for sour cabbage soup, let the soup boil off khvili n'15 and the soup can be poured into stolen bowls and people click to the table. The yak can be seen from the photo of the bagged gravy, served with mayonnaise, splinters of sour cream in the tidy hike, sorry, don't get it! I want everyone to cook borscht, I still have changed the recipe in my cooking book, and you can learn about it here.

Photos prepared by me for rafting. The cabbage soup was cooked on the basis of stew, or on the basis of fresh vegetables - fresh cabbage, cartoons, carrots, cybuli and tomato. The images on the photo were cooked with fresh cabbage on the water in an obsolete cauldron, the recipe for preparing the cich on the photo can be admired here.

Shurpi recipe, yaku I got on rafting. To prepare an ugly shurpi, take a carcass of mutton, a variety of dry specialties and extra vegetables: potato, cibulya and carrots. Qia shurpa from carcasses is gotuvatisya not very smart, but the soup is even more savory and rich, then it is necessary for a day.

The photo shows a bowl of yushki, that is not just a yushka, but a yushka of fresh harius, a buv spiymaniy in the tops of an yushka in the serpni 2011 rock. It is very special to describe here, as I have prepared the images in the photo, there is not much soup, for I, for the tradition, have already broken the axis here: yushka from harius, protest it is reasonable to guess, so the idea of ​​getting ready to get the yushka from harius was realized all the time. Everything on the right is that, if you reach the house on a hike, cook a yushka, hungry tourists constantly lick your hand and get a loaf of kashovar, but you need to add it to the yushka and cartoons and cereals and the soup will be thicker and richer! Ale z vuha tse z zovsim іnsha theme! Axis і virіshiv I take a little trick all the time, taking in front of him and realizing his step forward, to prepare a yushka simply from ribi and tsibuli (without the "wicked" ones), The tourists changed, so that I and I lost my yushka. Eh, well, the yak in the photo її I know!

Photo of yushka z harіus prepared only with ribi і tsibuli. A beautiful golden color of soup yes tsibulna shkirka, yak bull vikoristan when varіnnі prozorogo ribnogo broth. After adding a broth from the heads and tails of the harious, putting in a lot of ribs in the little boule, well, after 10 minutes of cooking, the bullet is ready.

Photo of a yushka zvarenoi from the head and tail of a taimen. The head was a majestic bullet, so we were thrust into the cauldron of five liters of honor! It’s even easier to get ready for it - I’ll get the great taimen into the cauldron at once with the fins and the tail, and then a couple of cleaned, but not grown cybulins and one carrot. Everything on the right is flooded with cold, clear water from the rychki, and the cauldron is put on the fire. Cook the yushka not forgetting periodically, check it out with 40 khvilyn, for which the dish is served to the table at the table with two strains - a head and a bowl of even savory and rich yushka. I am incredibly mindful of the simplicity of this soup going through the roof, but it’s not the least, I’m not overpowered and writing the recipe from the photo here.

Photo of mushroom soup yaky i gotuvav on a trip. At the navkolishnyaya tayzi boules, pick butterflies and, as much as I remember, pidberezniki, dal, do not grill the soup, mushroom boules were once cooked, promity, and only when cooked in a pot for soup. Dal, a sow of cartopean was added to the soup (zvsim nebagato), became a smear with one tsibulin. For flavor, add Chemistry Cubes Maggi to the mushroom soup buli! Vlasne axis and everything! Capture the images in the photo of mushroom soup is even more uznomanitniv in our old menu. To whom tsіkavo details cooked soup, axis recipe.

Photo of ribnoy solyanka, as I cooked rock from three volumes on rafting. Solyanka go even more savory and rich spices broth gotuvavsya from the tail, shkіri and heads of taimen and decіlkokh harіusov. Yak ribnogo "napovnyuvacha" in the whole soup bulo vikoristano meat of lenok, diced in portions. Preparing the ribs of the ribs will be done with the addition of meat and rich ribs (everything is in the cauldron, not just in the form of ribs). Dal, in parallel, grease with tsibulya, salt pickles (the stench is salted right before cooking hodgepodge) and tomato ketchup. As a matter of fact, all must go to the cauldron and go back to the next readiness. Prepared according to the recipe of zbirna solyanka, served with mayonnaise (for a day in the hike of sour cream). Well, if you want to know in more detail, you should know how to get ready,

Tsei ribniy soup from khariusa i gotuvav on rafting in Buryatia. Due to the fact that there is nothing special in the whole recipe for riba soup, it is still acceptable to eat the dish! At the same time, they smeared the kharius with cim soup, ale the ribini bullets were great, the stench did not fit into the pan, and it brought the tails and the head out. Itself from the tails and the heads of the harious and cooked the first broth of the soup. Dal, all the boiled yak - in a ready-made rib broth, dal of cartoons, tsibulya, carrots, dried parsley and cropp were added (bo de b I in tais I use greens and know), well, the miracle was laid in the very last soup ...

In the photo of the images, ribnium soup, which I was brought to cook for rafting. Yak vipliv s name the recipes, ribniy soup viyshov is well nourishing, the splinters of the buvs of excitement are not only from the harius, but from the carcass of one lenok, which one of our comrades went into the distance in the cold waters of the girskaya rychka Kaa-Khem. Something especially original in the whole ribbed soup is not so delicious, but it just tasted delicious! Soup boiled in such a rank, a soup in a new one at once having a fat, and a freshness of boiled ribi (it came out not cooked, and even more savory). About those yak I got one of the options of Ribbon Soup from Harius, you can wonder here.

A photo of juicy and rich yushka from harius and taimen (only tails and heads were taken) as I once got on rafting. Gotuєt tse duzhe simply, ale the intrigues of viznati - dovgo. Everything on the right is that we need to cook a rich meaty rib broth, for which the cauldron may be more likely to be hammered with ribbons. Brew broth with cibulei and carrots, and an angry soup in a bowl. Dal, in the cauldron to pour okrip, and riba to vivar again. The ready-made broth is poured into a cauldron, it will be placed on the fire, added to the yushka of the tsibul, tails and taimen heads, mortgaged to the porcini shmatki harius. Cooked yushku shche khilin 10 і it is truly a miracle and richness cooked. The whole recipe for preparing a yushka price is here.

Photo of a pea soup with smoked meats that I got on my trip. It was a daytime, it was buzzing at one o'clock, they were ready to cook it, be it soil, savory and livelier. Pea soup made of peas, stewed meat, cartope and smoked kovbasi. You can find the recipe for the tsyo krynitsa obscene kulіnaria here.

Photo of borscht with mushrooms. Rafted in 2011r. according to іchtsі Kaa-Chem, in Tivі, і as it is on the day, we wanted to uriznomanіitnі our old race, not be home and savory, childish and rich. For that reason, we moored to the shore and found a marvelous parking lot for the day, waning around, just like a lot of mushroom mushrooms around. Bully and birch boughs and breeders and a couple of breeches. The axis is such an uncomplicated rank і vinik borscht with mushrooms images in the photo.

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RECIPE OF EASY CUISINE

First stravi

Have awkward tourist hikes, and also to the garden dilyanka for the first 2-3 days you can take with you fresh meat... And the soup will be savory, it is necessary to take the following endorsements:

• 1. Place it in cold water, chop the meat and rinse it well in running water.
• 2. Pislya the broth to boil and add the cereals (beans, peas, pearl barley, rice) beforehand and additionally add carrots.
• 3. After 20-25 minutes - kartoplya.
• 4. Even after 10-15 minutes - I will add cabbage, zucchini, tomato, salted ochirki.
• 5. Piznish, after 50-60 minutes from the cob to boil, lay a tsibula, chalk, pepper-peas, bay leaves and specials.
• 6. I nareshty, after 5 min kipinnya - ready soup. Yogo can be poured into bowls, in which, in front of the front, there is a dribble, green tsibulya, and in springtime - a young sprinkler.

If the meat for the soup is canned, then the first two points of the recommendation are to be changed with a great joy.

Put some cereals in cold water, soak the yak in front (yak and dry mushrooms) for a few years. The last of the bookmarking of the products is the same, when the soup is cooked from fresh meat, only the stew in front of it is picked up in the meat and it is laid out at once from the cibule in the end of the varnish.

Schob broth viyshov is tasty and savory, put the meat in cold boil water and boil it on a hot water (so that the broth is NOT cloudy).

If the broth is oversalted, it is necessary to lower it into a gauze bear of borosna, semolina, rice, or peeled sir cartoplin, razryzanu navpil, and broth again prokip'yatiti.

Dry (sublimovane) meat must be soaked for a few years in cold water before cooking, or, shit, prokip'yatiti before the cym stretching 40-50 minutes in a small amount of water.

at varіnnі rib soup last day of insha:

• 1. Make the water boil.
• 2. Poklast cartopli in slices, bars or cubes, and carrots are dribbled, sil with gusto.
• 3. After 15 minutes, when the ribs are boiled, the ribs are small. And then boil all 10-15 minutes, adding pepper, bay leaf and additionally add a small portion of the cibula in the kitchen.
• 4. You can add salted oats with rose salt and cook 5 minutes or rub until the consistency of sour cream in warm water of syrups melting and boiling 2-3 minutes.

The soup is ready. Yogo can be poured into bowls, in which, in front of the front, there are different kinds of crust, green cibula, boiled eggs.

V vegetable soup(In case of varіnnі) immediately put in from 2 to 7 components, and so, all the stinks of the boules are similar to the fast growing, for example, a few root crops, at the same time cabbage and other low vegetables; cibulya will stay and otherwise narizanim. Boil such a soup on a full-fledged fire until the components are pulpy, then add more and seasoning. It is more beautiful to add a tsibulya to a sheep soup, and not to a whole head, so, as perche, how to cook it 5 minutes more beautifully, to add vitamins to the soup; to be brought to the wikidaty-kintziv, oskilki make a boiled tsibulya is not; The presence of finely chopped onions in the soup does not really matter.

Myasny broth is more colorful than salt for 1 hour before the end of the season, ribnium - immediately after boiling, mushroom - 20 min before the end of the season.

at varіnnі milk soups(And also porridge) a trace of memory about those who are lokshina and cereals are rotten in milk, that is more beautiful to add milk to the previously boiled (until ready) cereal or lokshin. I only vermicelli and semolina need to boil milk.

Inodі, substitute milk powder, take away milk sum(Child food "Malyuk", "Malyutka" and ін.)

schob s milk powder Ridke it, requiring one part of the powder mixed in 4-5 parts of warm water (ale not hot! - milk is brewed into the breasts, as it is important to shake it up) until a sour cream consistency, and then step-by-step to add the milk to the milk. Vvazhaєtsya, you need to cleanse milk powder "svіzhe", you need to show the ratio 1: 8. If you pour all the water in the milk powder at once, vipad the breasts of uncontaminated milk and svіzhe milk will not wipe.

vitrata hour for cooking any soup, it is close to the moment of boiling, and for dairy and ribny soups, less

rosolnik in a tourist way, it is possible to cook, where products appear, such as pre-sterilization (sausages, boiled cowbasa, boiled meat, tinned shanka, etc.). For the whole soup, pour the required amount of water and throw rice or pearl barley into the soup canal. Putting on the plate. Then, for the sake of points 3-4, I put salted oats and vegetables in the soup, and sometimes add some sausages to the cowbus, or maybe it’s not spicy with specials. For an hour, it’s not possible to fill the soup with the made-up "sour cream" from the syringes, as well as other diced boiled eggs. After 5 minutes of boiling, the rose salt can be poured into bowls, adding greens.

Soup with sachets(Soup concentrate), schob buv smachnіshim, it is recommended to soak in warm water before long, so sublimovane meat is old, smachnіshe, smachnіshe. Before tim, yak zasipaty soup in boiling water, need to boil diced sir cartop and carrot; Add the tsibulya additionally for 5 minutes until the soup is ready.

Soup with kvassol- savory and cinnamon - you can cook it, if you take kvass and soak it in front of it. To help you in the can with a view of cold water. And then lastly get a recommendation; replace other narizanoi cibuli, put in the soup greased carrots and cibula with some fat; at the same time, it is possible to add solid palates from the sponge, or loins, as the brew appears to be soft and sturdy.

I’ll make a tidy bastard, it’s smacky and rummy, and before it’s oiled, I’ll roll it in the bush.

Round pea soup cook like that, yak і soup with kvassolі. The hour of drinking crushed peas will speed up to one year.

Sauerkraut soup with mushrooms in the special order of bookmarking of products. Soaked for a few years, dried mushrooms rimmed at the viglyadi lokshini and dipped in cold water at the same time with rice. After 20-25 minutes, after boiling, lay the potatoes and only when the potatoes are ready, add the sauerkraut. As soon as the order of laying of products is changed, the potato will be firm and not wet. After 20 minutes, you can pick up a tsibula і special. Sauerkraut is not possible in a polyethylene bean in a polyethylene bean - after 4-5 years, with such a zberigann, it will consume its savor. In warm weather, it is possible to save up to 2 dB at the glass tari.

Cabbage soup from the addition of boiled rice and boiled potato savory, delicious, brown. Cook rice and potatoes with a sprinkle, and after 15 minutes put it into the soup and add sorrel with straw. Even after 5 minutes, put another tsibula and specials. Even after 5 minutes. it is possible. It is good to add in them one can easily add boiled eggs.

Cabbage soup with young kropivi go on like that. Krym, dribbno narizan, sprinkles can be added to any kind of soup 2-3 minutes before that, yak soup from vognyu. Win todi fill with vitamins and nabuv accept malt relish.

Mushroom soup from fresh mushrooms I give us an autumn. For new adherent mushrooms bili, pidosichniki, pidberezniki, syrozhki (only not yaskravo-chervoni - "baking"). Water is poured into the cauldron from a size of 0.5 gurts per ludin (when the mushrooms are ready to see the water) and they help to clean it up beforehand, kindly and largely add mushrooms. Pislya boiling know the food and boil mushrooms with a little food for about 30 minutes. If the soup of ideas is cartoopied, then when the food is cooked in a new way, they can stew rice or pearl barley (you can stew the cereal from the hour of preparation of the mushrooms before cooking). We'll lay down the indentations of the cartotil, and after 10-15 minutes of writing - I will smear on olії sumіsh carrots from the cibulei, rolled up in the forest. After 5 minutes the soup is ready.

If you fill the soup with lokshinoy, then you can say goodbye. After 40 minutes, the lokshina starts to boil in boiling mushroom broth with a stir. After 10-15 minutes, add the greased cibula and carrot. In the first 5 minutes the soup can be served on a steamer. There is no way to grease the tsibula with carrots, you can add tsibulya to the soup (carrots are not required, as you won’t be overwhelmed by boiling), which I’ll add to the boiled viglyadi even more relish. It is recommended to add butter to the mushroom soup.

yushka ribalska You may be deprived of your mind, as the catch of ribi is great and versatile. Peel the spatka of riba, grade it according to size. It is recommended to dry it up (by placing it in a gauze bear in front of it and moving it to a twig, which lies on the edges of the cauldron) and then taking it out. It is only necessary for mothers on uvaz, as the gauze is to blame for the vipranium and boiled, so as the new gauze has an unacceptable pharmacy smell, let the broth drop the broth on a part of the riba. After 10 mins, it was boiled and added to the tsibul and specials. And even after 5 minutes - the yushka can be poured into bowls, in which, in front of the front, the portions of ribi can be poured. Such a vuha is called a sub-line. Yaksho dibnoy ribby is rich, you can prepare a potty yushka by repeating the 1st stage of the twinkling, with two portions of ribnoi dribnitsy.

If there is not enough ribi, you will have to cook soup with napovnuvach - cartopley, cereals, etc.

Ribbon soup with the last time of descriptions of food. І when in such a soup dodati dribno add ogirki with rose salt, then todi viyde soup, ranks " Ribniy Rose Salt". If there’s dodamo in front of the cooking rice, and then “sour cream”, then it’s cooked “ tourist wuha».

Ribnik from canned- riba in vlasny juice, in oil or in tomatoes - a common dish on the table. You will need to make a soup for the soup: put pearl barley into the water (soaked in cold water in front of the front) or put the rice on the fire. After 15-20 minutes, it’s boiling with salt and adding cubes to the potato. Even after 5 min, the bale is ready. Now you can add a dressing, you can store it from additional canned food and differently narrated tsibuli (more, as a great quantity of tsibuli relish the soup with tilka), laurel leaves and black peas. After 5 minutes of boiling, it is possible to add differently cooked boiled eggs and self-made "I will eat sour cream". And after 1-2 minutes after boiling - the soup is ready. Before serving on the glass, you can add oil in new vershok.

Please and the instructions

In order to walk along the route, to carry a backpack, to chop wood and to get up with the great nature, people are constantly brought to vitrahati energy. We will reject our organism, as we see it, z їzhі. At home, I practically do not forget about the correct eating - abi bulo, have a bite to eat. Calling the one on the right is on a hike, there are no shops, no refrigerators, no cafes-restaurants, and it’s not too small to carry over. And here the fasting of food is inevitable: little and some products from the brothers with them during the journey.

Well, the axis, to be built, is overflowing with a lot of non-money: I know the energy value of the products and the energy supply, it is possible to develop a number of products that are necessary for the hike. Ale is not so simple, yak to be built. In a way, not all products are suitable for hikes, but in a different way, for large-day folding hikes, styles are required, so that a group cannot be destroyed in a mission. And in duzha folding hikes, tourists, especially a little trained, znemagayuchi on the back of a backpack, do not take away any satisfaction. Along with it, we will be able to get away with it in the first place.

From the same, it will be possible to speed up the number of products to the smartest between. Obviously, you can't go into a whole lot of energy and energy, but tourist practice has shown that it's not necessary. In awkward hikes, it is possible to take one kilogram of food per person per day, and in folding, it is true that expensive concentrates and sublimated products can be taken up to 700-850 m

The role of growing food is especially important in the mountains, at the height of 3000 meters. There is a shortage of sourness in every turn to bring up to the latest changes in the robotic organism, as it is seen in the process of acclimatization. At the same time, there is an increase in the number of types of fat, the proportion of fats decreases, and there can be no rich biochemical processes.

Products for the hike

Now, specifically about the products:

• Dry soup (in bags). Infectiousness for sale is a great versatility of dry soups, it is necessary to vibrate 3-4 types, so the uriznomanitnity of the menu.
• Carcass. Before buying a carcass, it is necessary to go even more respectfully, for that, in the next hour, there will be a great number of crumbs of even nasty quality. Persh, niz kupuvati there is a great party of tushonka for the whole journey, it is necessary to carry out a control purchase - add a few cans of young virobniks, open them and evaluate the quality of the product. Zvernit respect for those, the bullock carcass was carried out in accordance with GOST.
• The meat is sublimated and dried. For folding trips, this is an ideal product. True, here it is also necessary to respectfully assess the quality of the product.
• Chocolate. Do not take porous chocolate with you. In the first place, be it. It is necessary to remember that in hot weather the chocolate melts quickly, so it will respectfully be delivered to the first place.
• Sire. Vlіtka brighter than picking hard sorts of sir, and charging a good alternative to become smelted sirks.
• Macaroni virobi. It is important for all ryzhki from solid varieties.
• Dry greens. Greens (parsley, crisp, basil) can be dried in advance.
• Zuckerki (ice cakes and caramel). Take with you a few varieties of different varieties. Well і, zychayno, tsukerki are guilty of being in the chunks, the stink of the stink is angry in one great tsukerka.
• Halva. Zruchnishe, if you won’t be in packs or banks. Growth is more important than securing and dealing.
• Egg powder. Bіlka dzherelo more importantly.
• Black rusks. Prepare the slid by yourself. Porizati with skibki in 1 cm bread. Loaf of black bread. Cycle skibki or the halves are dried on the next day, and then put in the oven and vitreous at a temperature of 150 ° C. The rusks can be salted and soaked out. It is not obvious to pick up chlib on other little things (grains), some of the stench take a lot of mischief and cry.
• Dried products (meat, vegetables) you can buy ready-made. Deyaki vegetables can be dried in ovens at temperatures below 100 ° C or on batteries of the central burning.

product distribution

The axis of the buttstock is of the following type:

Well, last but not least, a decal of brown recipes:

• dried cabbage 10 tbsp. l.,
• dried carrots 5 tbsp. l.,
• dried beet 3 tbsp. l.,
• greens (sum_sh) 2 tbsp. l.,
• dried leeks 1 tbsp. l.,
• revised plastic "Hercules" 10 tbsp. l. (You can replace it with cartoons),
• sіl 1 tbsp. l.,
• specials (black pepper, bilium root, bay leaf, paprika) for relish,
• ascorbic acid 1 g,
• dry tomato paste 10 m

For an hour to prepare the package, hang it in boiling water with uninterrupted stirring. Boil borscht on a weak water 12 chilines and napolyagayut more than 10. At the ready meal, you can add half a tablespoon of vershok butter to a portion. Serve rusks before borscht.

Vermisheleviy soup:

• vermicelli dribna 10-15 st. l.,
• meat sove 50 g,
• dried carrots 5-7 tbsp. l.,
• kartoplyanі plasіvtsі 7 tbsp. l.,
• dried greens 2 tbsp. l.,
• tsibulya dried 1 tbsp. l.,
• kmin 1 tsp.,
• sіl 1 tbsp. l.,
• black pepper for gusto.

In bagatokh micevostyu grow cybula, sorrel, rhinel, wild garlic and іnshі їstіvni roslini. Smell є we have extraordinary additions to the soup.

To add extra flavor to the soups, you can add extra spices and dried herbs to them.

Pea soup. There are two recipes for preparing a high-calorie soup. First - if the peas do not pass through the front processing. Before cooking 0.5 kg of peas, soak for 2-3 years and boil 30-40 quilins. Let the water hang the sum of the offensive warehouse:

• dried carrots 5 tbsp. l.,
• tsibulya dried 1 tbsp. l.,
• kartoplyanі plasіvtsі 5 tbsp. l.,
• sіl 1 tbsp. l.,
• specials (biliy root, kropove nasinnya, bay leaf, black pepper) for relish,
• greased with 2 tbsp. l.,
• ascorbic acid 1 m

You can soak peas in old drains right in a polyethylene bag. Pour 200-300 ml of water into the little one with a portion of peas, and then add it. The price can be changed. Peas are ready to eat.

In another option, peas are ready for a long time and add to the summit. Boil such a soup on bagattі for less than 10 khvili.

To prepare for the sum 0.5 kg of peas, it is necessary to soak it and soak it in warm water for 1-2 years. After soaking the peas, rinse and boil 30-40 quilines until ready. Let's go to the drushlyak, give water to the drain. Mix the boiled peas for 1 hour. L salt and 2 tbsp. l of roselin oil, і vikladyayut on deco for drying in the oven at temperaturesі 80-100 degrees.

Quasaline soup. Kvasol is a valuable food product. They have a lot of rich and important microelements for life. If you prepare a product in a hike, you need to soak the kvass in warm water for at least 4-6 years, and then cook it for more than a year.

For a quick preparation of herbs with kvassoleum, you can build a booth. Bazhano vikoristovuvati bila kvassol. For mixing and processing, put 0.5 kg of grains in a jar and pour warm water. Pislya is 6 years old and rinsed with kvass and boiled in water with 1/3 tsp. grub soda. Baking soda to roast the shell of grains with pulp і spriyaє more quickly cooked. Replace the year of brewing in wine, in alkalized water of kvass to boil 20-30 quasi. If the leaven is ready, let it flow into the drushlyak and give water to the drip. For something to dry in the oven or for dinner. Let the dried kvass melt with the next components:

• dried carrots 5 tbsp. l.,
• tsibulya dried 1 tbsp. l.,
• kartoplyanі plasіvtsі 5 tbsp. l.,
• sіl 1 tbsp. l.,
• specials (drying chasnik, bay leaf, black pepper) for relish,
• greased with 2 tbsp. l.,
• kvassol 0.5 kg.

Cool "Pohidny". In terms of density, the dish is middling between soup and porridge. Cook yogo corino for the supper, especially if the preparation of obid is passed through the non-transfer of the furnishings.

• rice 0.6 kg,
• dried carrots 5-7 tablespoons,
• tsibulya dried 2 tbsp. l.,
• paprika 1 tbsp. l.,
• dry tomato paste 10 g,
• sove meat 100 g,
• sіl 1 tbsp. l.,
• chervonia pepper to relish,
• dried greens 2 tbsp. l.,
• bay leaf 3 leaves.

Rice can be replaced by vikoristovuvati pshonyanu or Greek groats.

If there are some reasons for omissions, then for kuleshu you can buy vikoristany soup and half of the cereal prepared for the evening porridge.