Meals while traveling

Food must cover the energy expenditure of tourists during the trip. As a rule, this consumption, even on a simple route, amounts to 3,000–4,000 calories daily for each person. Products must be correctly selected, include the optimal amount of fats, proteins, carbohydrates, be saturated with vitamins and mineral salts and, in addition, have minimal weight, good transportability, and have a long shelf life. An important feature of camping products is the ease and speed of preparing various dishes.

ORGANIZING CATERING WHILE TRAVELING

Diet

In hiking conditions, the diet is determined by the specific features of the route, depending on the air temperature, the availability of fuel and shelter from bad weather, the length of daylight hours, etc.

On a simple trip, the daily routine usually includes three hot meals a day. In this case, 40 percent of the daily ration is allocated for lunch, 35 percent for breakfast, 25 for dinner. With two hot meals a day, for example on mountain routes, it is recommended to plan 40 percent of the daily calorie intake for breakfast, up to 35 for dinner, the remaining 25 percent is allocated for food at large and small rest stops. On winter routes, it is also advisable to have a hearty breakfast and dinner, and turn lunch into a light “snack”, preferably with hot tea.

In any case, long breaks between meals should not be allowed. To do this, at the second or third small stop after leaving an overnight or lunch stop, it is useful to eat a sandwich, two lumps of sugar and wash them down with a sip of water. If you feel tired or hungry, you can eat sour candy, glucose, or prunes on the go.

Composition of the diet

Daily diet for a simple trip. May be recommended in the following average quantities per person (in grams).

1. Bread (black, white) or crackers (biscuits, crispbread)—500-350—— 200—300

2. Cereals and pasta (semolina, rolled oats, buckwheat, rice, millet, pea concentrates, vermicelli, noodles, horns, etc.) - 180-220

3. Soup concentrates - 30 -40

4. Canned meat (stewed, fried, pates) - 100-130

5. Sausages - 50-80

6. Butter (butter, ghee, vegetable) - 40-50

7. Cheese - 30 - 50

8. Milk (condensed, dry) - 50-60

9. Sugar, sweets with sour filling - 130-150

10. Salt, onion, garlic, spices, drinks (tea, coffee, jelly, compote) - 60-80

A set of these products has a calorie content of 3,000-3,500 calories. and, including packaging, weighs 1,200–1,500 g.

Daily ration for a trip of increased complexity (in quantities of food per person, in grams):

1. Rusks (biscuits) -150-200

2. Cereals (semolina, rolled oats, buckwheat and pea concentrates, vermicelli) - 180-200. Soup and vegetable concentrates (stock cubes) - 30-40

4. Canned meat (stewed, fried, pates, freeze-dried meat) - 50-70

5. Raw smoked sausage - 50-70

6. Butter (ghee) and lard - 80-100

7. Dry cream - 80-100

8. Cheese - 30-40

9. Sugar, glucose, sour candies - 150-170

10. Raisins, prunes, peeled walnuts, onions, garlic - 40-60

11. Salt, spices, drinks, vitamins - 30-40

The calorie content of the set is about 4,000 calories, weight including packaging is 1,100-1,200 g.

Diet options. If the trip takes place in a populated area, then it is advisable to take with you less food than planned for the entire route. On the way, you can, in particular, buy bread, sugar, cereals, crackers, salt, etc. However, in case of temporary absence of any product in one of the settlements, you must have a certain reserve with you. During the trip, the food supply is also replenished with fresh vegetables, fruits, milk, cottage cheese, eggs, etc.

On a water journey. If the route does not include long walks, the weight of the products may be large. This allows you to include flour, vegetable oil, canned fish and vegetables, potato flour, yeast, tomato and other sauces, and various seasonings in your diet.

On a mountain journey. The weight of the backpack sometimes plays a decisive role, so the set of products is strictly limited. In this case, it is recommended to take the meat in freeze-dried (dehydrated) form, reduce the amount of crackers, butter and cereals, and make up for the missing caloric content of the diet with additional portions of dry cream. Other products that have worked well for mountain hiking include roach, prunes, dried apricots, raisins, glucose, and halva.

On a ski trip. Just like in the mountain, reducing the weight of foods and increasing their calorie content is achieved by introducing into the diet a larger amount of fats (butter, lard, dry cream) than in summer. To fortify food, garlic and onions are additionally introduced into the diet; for reinforcement on the go, glucose C with vitamins, prunes, etc. It is not recommended to take cheese on winter trips - it freezes and becomes tasteless.

When calculating your diet, you should assume that the most favorable weight ratio of proteins, fats and carbohydrates in food is 1:1:4. To check the indicated ratio and caloric content of each specific diet, the following table is provided.

Products and their calorie content

Water-salt regime

Water consumption in a tourist’s body is usually very high and during heavy physical activity, high temperature and dry ambient air reaches 3-5 liters per day. Strict adherence to the water-salt regime helps to properly cover this expense.

It is recommended to take liquid during a hike mainly during breakfast, lunch and dinner: only at these moments can tourists drink until their thirst is completely quenched. During short stops during hot weather, you are allowed to rinse your mouth and throat with water. You should not drink while driving. If you are thirsty, you can only suck on lollipops, dry prunes or a small (clean, of course) pebble.

Water purification. If there is no running water nearby, but there is a muddy pond or swamp, then it is recommended to dig a hole next to it and wait for it to fill with water. Then the water is carefully scooped out and poured to the side. After repeating this operation 2-3 times, the hole is filled with clean water, which should then be boiled.

If this method does not give positive results, it is recommended to throw aluminum alum into the water (a pinch in a bucket of water). After 5-8 minutes the dregs will settle to the bottom. In the absence of alum, you need to use table salt. For final disinfection of drinking water, potassium permanganate must be dissolved in it until a very faint pink color appears, or other disinfectants, such as pantocid tablets, must be used.

Drinks. Rationally selected and properly prepared drinks have a great advantage over plain drinking water: they better quench thirst and reduce the need for liquid. Such properties are possessed, for example, by fruit, berry and vegetable juices that are commercially available in cans. But they can only be used on short trips. On long journeys, ordinary water is acidified with cherry, cranberry or other extract (1-2 teaspoons per flask of water).

In the mountains, as well as in winter, you have to use water from mountain rivers, melted ice and snow. Such water contains almost no mineral salts, which leads to salt deficiency and sharply disrupts water-salt metabolism. To mineralize the water in such cases, glycerophosphate is added to it - a special salt preparation containing sodium, phosphorus, magnesium, and calcium salts. You need 2-3 teaspoons of this drug per flask, as well as a little sugar or 2-3 tablets of glucose with ascorbic acid.

Black tea, and especially green tea, is an excellent thirst quencher, which increases salivation and eliminates dry mouth.

Preparing food before traveling

Pre-arrival processing of products. This is done to better isolate them from the environment, and in some cases, to reduce the weight of food and speed up cooking over a fire. Recommended:

Before traveling, additionally dry crackers (store-bought) and carefully wrap them in parchment (polyethylene);

Grease semi-smoked and smoked sausage with vegetable fat and wrap in parchment to prevent molding;

transfer tea, coffee, cocoa into tin (polyethylene) lightweight boxes with tight-fitting lids and seal the lids with adhesive tape;

dry the salt and pack it in strong waterproof (for example, oilcloth) bags;

bulk products (sugar, cereals, milk powder, etc.) are packed in plastic bags, which in turn are put into fabric bags with pre-sewn ties;

Pour vegetable oil, tomato sauce into plastic flasks with screw-on sealed lids;

Melt the butter (preferably from Vologda) and pour it into tin cans, a can or a plastic container with a wide neck, then place it in a plastic bag and tie it tightly;

cut the meat (for winter travel) into small pieces, fry and, placing it in a large tin can, pour in melted fat;

freeze-dried meat can be replaced with home-made pemmican using minced beef with the addition of fatty pork (100 g of pork per 1 kg of beef). The minced meat is mixed evenly, salted, and then dried in the oven at a temperature of 70-80° for about 12 hours.

sift the flour and dry it;

fry buckwheat;

From rice, buckwheat, peas or millet (for winter travel), cook a thick, crumbly porridge and, after it has cooled, place it tightly in gauze bags 45-50 cm long and 8-10 cm wide and take it out into the cold. At a rest stop, hot porridge can be prepared in 10-15 minutes; fats are added to it during heating.

Packaging of products. Before setting out on the route, it is useful to lay out and pack food for each day of travel or, even better, for each meal. This requires drawing up a clear menu for all days of the trip before traveling and adhering to a movement schedule.

Each package of products is wrapped in moisture-proof wrapping or placed in a plastic bag, which is marked with the date and time of intended use. This “containerization” makes it possible to minimize the search for the desired product along the route and the determination of its required quantities for cooking. However, some products (“emergency supply”) must be stored separately, distributed over several backpacks just in case.

REPLENISHING FOOD STOCK ON THE ROUTE

Berry picking

Wild berries are a good help in the nutrition of tourists. It is only important to be able to distinguish edible berries from poisonous ones, and also to know the average time for their ripening. The information below will help tourists with this (according to Dm. Zuev. “Gifts of the Russian Forest”).

June berries. Strawberries. In Bashkiria it ripens on June 16, in the Yaroslavl region 18, in the Novgorod region 22, in the Moscow and Kuibyshev regions 23, in the Urals 24. Honeysuckle (black). In the Far East 25. Blueberries. In the western regions 28.

July Berries. Strawberries. In the Gorky region July 1, in the Omsk region 5, in Eastern Siberia 12. Blueberries. In the Yaroslavl region 2, in the Moscow region 3, in Belarus 2, in the Sverdlovsk region 16, in the Omsk region 18. Blueberries. In the Yaroslavl region 13, in the Vologda region 20, in the Moscow region at the end of July. Raspberry. In Bashkiria 6, in the Moscow region 8, in the Kuibyshev region 12, in Belarus, Yaroslavl and Sverdlovsk regions 14-15, in the Leningrad region 18-19, in the Gorky region 20, in the Vologda region 23, in Eastern Siberia 25. Morushka. In the Novgorod region 2, in the Vologda region 7, in the Tobolsk region 16, in the Krasnoyarsk region 27. Knyazhenika. In the Kuibyshev region 12, in the Tobolsk region 15, in the Krasnoyarsk region 28. Kostyanika. In the Moscow region 15, in the Vologda region 28. Currants (black). In the Novgorod region 10, in the Vologda region 26, in the Omsk region 29.

August berries. Rose hip. In the Novgorod region 21, in the Moscow and Vologda regions 22-23. Currant (black). In the Sverdlovsk region 2. Blueberries. In Yakutia and Buryatia 4-5. Blueberry. In Eastern Siberia 1. Lingonberry. In the Moscow and Yaroslavl regions 1-2, in Yakutia 5, in the Novgorod and Sverdlovsk regions 5-6, in the Vologda region 12, in Eastern Siberia 29. Blackberries. In the Novgorod region 1.

Cranberries ripen in September. In September and October - sea buckthorn, actinidia, geranium, blackthorn. In November, after frost, you can collect rowan, sea buckthorn, blackthorn, hawthorn, privet, barberry, rose hip, juniper, and cranberry.

Mushroom picking

Mushrooms on a tourist trip are the most significant and widespread gift of the forest. Picking mushrooms along the route allows you to include mushroom soups, fried mushrooms or mushroom gravy in your hiking menu - dishes that are not only tasty, but also high in calories and containing a large amount of protein.

If there are a lot of mushrooms, then they can be prepared for future use. To do this, you should dig a square hole measuring one meter by one meter and 0.5 m deep and light a fire in it from dead birch wood. After it burns out, the coals are leveled over the entire area of ​​the pit, but four stakes are driven into the corners, to which a frame with mushrooms prepared for drying is attached with wire. Drying over coals is very fast and eliminates the appearance of worms in mushrooms.

To successfully collect mushrooms, you need to know the timing and places of their growth.

Mushroom growth times. Of the most common mushrooms, the first to appear in the middle zone are morels (third decade of April), boletus and russula (end of May). Then come boletus, champignons, aspen mushrooms (beginning of June) and white mushrooms, chanterelles, and pig mushrooms (late June). By the end of July, trumpets, milk mushrooms, and saffron milk caps appear, and in mid-August, honey mushrooms appear.

The harvest of morels ends in May, and for other mushrooms (depending on the weather in autumn) in September - October.

Places of growth. They are different and depend on the types of mushrooms, weather and other features. As a rule, you can successfully search for mushrooms in the following places:

White - in old and young birch forests, under spruce and pine trees, in the vicinity of fly agaric mushrooms, near anthills; birch - in birch and mixed forests, among birch and aspen small forests, in forest clearings, along the edges, in wet places; boletus - in birch and aspen small forests, in clearings, among small aspen growth; saffron milk caps - in young spruce and pine forests, along the edges, clearings, in mixed young forests; chanterelles - in coniferous, deciduous and mixed forests; volushki - in a mixed forest, next to saffron milk caps in forest clearings, among small pines, along the edges; milk mushrooms - in pine-birch and spruce-birch forests, often in the shade of coniferous trees; boletus - in dry pine and spruce forests, in small coniferous forests, along the edges and clearings; moss mushrooms - in pine and spruce forests, on the slopes of forest ravines; honey mushrooms - in mixed and deciduous forests, in forest clearings, on the slopes of ravines, in old clearings, around stumps; champignons - in fields and meadows where cattle are grazed, in coniferous forests, along clearings and clearings; svinushki - in open forests of birches and mixed forests, along roads, along clearings and edges; Russula - in humid mixed, deciduous and coniferous forests.

Tourists should beware of poisonous mushrooms, and if it is not known for certain whether a mushroom is edible or not, do not take it.

Collection of wild plants

In addition to berries and mushrooms, you can also eat some other plants known as “edible wild plants” when traveling. These include the following.

Nettle - young shoots are used for green cabbage soup, mashed potatoes, salads. Sorrel (ordinary and “horse”) - good in salads, green cabbage soup. Wild rhubarb - goes for sweet and sour jelly and jam. Arrowhead - nodules of underground shoots are rich in proteins and starch, when cooked they resemble peas, and when baked they resemble chestnuts. Reed, cattail - rhizomes are used baked and boiled (the reed is pre-soaked), porridge and puree can be made from them. Dandelion - leaves are used for salad, roasted and ground roots - as a coffee substitute. Ivan-tea - the rhizomes are boiled, the young leaves are used for salad, and the dried leaves are used as tea leaves instead of tea. Susak - the rhizome is dried, ground into flour, and cakes are baked from it. Molodilo - used in borscht and salad. Burdock - young soft roots are edible boiled, fried, baked. Ram (bear onion), chives, mouse garlic are used in raw food as salad and seasoning. Kandyk. Siberian - the bulbs are used for food in raw, boiled and dried form. Claytonia tuberosa - roots are edible raw and cooked. Purslane - fleshy leaves are used for salad. Oxalis - tender leaves are used in sour, fortified salads and soups. Meadowsweet elmleaf, St. John's wort - aromatic tea surrogate is obtained from flowers. Raspberries, strawberries, lingonberries, currants, blackberries - dried leaves are used as a tea substitute.

When collecting wild plants, it is necessary to distinguish edible from poisonous. If tourists do not know the signs of edibles, then it is better not to eat them at all. In particular, due to the danger of confusing the characteristics of plants, wild umbelliferous plants should not be collected, although there are edible ones among them (for example, hogweed).

Fishing

On water trips, as well as on foot, along rivers and reservoirs, if they have free time, tourists can supplement their diet with fresh fish from their own catch.

There are a lot of fishing methods. Here are two of them, designed for an inexperienced fishing tourist who does not have special time for fishing.

Fishing with a girder and a fishing line. Tourists take with them a bunch of fishing lines with bells or several portable poles. The fishing line has a length of 20-30 m and a vein cross-section of 0.5 mm. At one end there is a sinker and 2-3 leashes with hooks, the other end with a bell is tied to a short rod stuck into the ground.

The piers are made of wire. There is a bell in the center of them. The fishing line (8-10 m) is wound around the vent along with the bell, so it doesn’t ring. But as soon as a large fish that has grabbed the bait reels in the fishing line, the released bell begins to jingle, signaling a bite.

The rescue is placed in a pond for the night, preferably not far from the place where it will spend the night. In the morning they inspect and, if successful, remove the catch.

Fishing with a spinner (track). Used by water tourists. You need to have a Saturn fishing line (0.6-1 mm) with you, wound on a reel - a special frame rotating on a peg.

Instead of a reel, you can use a durable rod with a reel set on the brake, which will begin to crack as soon as the spoon is grabbed by a fish. At the end of the fishing line there is an anti-twist sinker, a meter-long vein or steel leash, a snap hook and a rotating or oscillating spoon. This bait should be located several tens of meters from the stern so that the splash of the oar does not scare away cautious fish. Pike, perch, and, less often, pike perch are well caught on the path, and taimen is caught on taiga rivers.

In places where there are a lot of perch, you can put a chain of rotating spoons, the so-called perch train. It is useful to equip the sinker with an additional hook with red hairs. It is very important, taking one rowing pace, to adjust the tackle so that it goes near the bottom. If there are frequent hits, reduce the sinker, but if the spoon goes too high, increase its weight accordingly.

To catch chubs and ides, instead of a lure track, you can pull behind you an upstream approach with several vein leashes, on the hooks of which beetles, grasshoppers, dragonflies or artificial flies are attached. The angler feels the bite by the tug of the fishing line. At this moment you need to hook the fish and gradually pull it out.

Canning fish. With successful and plentiful fishing, tourists may need to preserve fish.

For a short period of time (2-3 days), fish can be kept fresh if you first sprinkle it with coarse salt and then wrap it in a clean rag moistened with sweetened vinegar (2 lumps of sugar per 0.5 liter of vinegar).

Fish subjected to hot smoking under field conditions has a significantly longer shelf life (and improved taste). A camp smokehouse is a cylinder made of sheet iron. Two squares are riveted inside the smokehouse, on which a baking sheet is placed. There is a hole in the lid, the size of which is regulated by a plug. Smokehouse dimensions: diameter 300 mm, length 450 mm.

Before smoking, fresh fish must be gutted, washed and rubbed with salt inside and out. Rub salt against the scales. After 1.5-2 hours, place the fish on a baking sheet and insert into the smoker. Place dry wood chips (preferably alder) under a baking sheet, cover the smokehouse with a lid and hang it over the fire. The smokehouse is kept over the fire for 20-30 minutes.

COOKING ON THE HIKING CONDITIONS

General culinary rules

While traveling, all tourists cook food one by one (in order of duty). Considering that some of them do not have the necessary cooking experience, let us recall a few general rules for cooking while camping.

Potatoes should be boiled in salted water.

The meat for the soup begins to be cooked in cold water, and only then vegetables, etc. are added.

The fish in the soup is boiled until cooked, and then removed so that it does not overcook.

Add a little salt to the water for porridge, and salt the peas, beans, and beans when they are boiled.

Before frying anything, the pan must first be heated.

Before cooking, millet cereals, rice, pearl barley and some other cereals need to be washed in several waters.

Salt is added to food to taste. Approximately for a mug of cereal you need a secret spoon of salt. For milk and sweet cereals - half a spoon.

Cook the porridge over high heat (with stirring) until thickened, and then over low heat.

Canned meat should be placed in boiling suya immediately before removing it from the heat.

The fish is cleaned of scales by holding it by the tail and scraping it away from you with a knife, then gutted.

To easily remove scales from fish, immerse it in hot water for a minute.

Before frying, the fish is rubbed with salt and rolled in puka or breadcrumbs.

It is recommended to soak dry vegetables in water for 1-1.5 hours before cooking.

Before putting prunes in porridge (rice, millet, semolina), you must first soak them in boiling water.

To get rid of the bitter taste of millet porridge, pour boiling water over the washed millet, quickly bring the water to a boil and drain it. After this, cook the porridge.

To avoid sticking, vermicelli, noodles, and fluffy rice must be cooked strictly according to the clock, respectively, 8-10, 15-18 and 18-20 minutes. After cooking, rinse with cold water.

If you forgot to put salt in the thickened porridge, then you need to dilute it in boiling water and pour this solution into the porridge while stirring.

To cook rice, you can put it in cold water, bring it to a boil, and then, after draining the boiling water, add cold water again. By repeating this two or three times, you get a crumbly porridge.

To ensure that morning cooking takes a minimum of time, cereals (except semolina), peas, beans, and beans should be soaked in cold water in the evening.

Stale bread is wrapped in a damp cloth and then hung on a rod over the hot coals of a fire - it will become softer.

Frozen potatoes cannot be thawed by the fire: after washing (wiping them with snow) and without peeling, they are immediately immersed in boiling water.

Before hanging a bucket or pot over the fire, you need to rub it with a soapy sponge or just damp clay. It is easier to wash such dishes - the soot will come off along with soap or clay.

Horsetail or other vegetation can be successfully used as a washcloth for washing dishes in camping conditions, and you can wash your hands if you run out of soap using clay, elderberries, or simply coastal sand.

While at the fire, the person on duty must take the necessary precautions and be properly dressed and shod to avoid burns.

Volumetric weight of products

When placing food in a cooking vessel, you need to know their quantity. When traveling, food is usually not weighed, but measured using volumetric measures, such as circles.

For a rough guide to the volumetric weight of some products, the following table is given (according to S.V. Obruchev).

When comparing the containers of dishes and the volumetric weight of water, you can proceed from the following data: 1 tea glass (250 cm³) = 16.5 table. spoons = 50 teaspoons spoon; 1 faceted glass (200 cm³) =13 table; spoons == 40 teaspoons spoon; 1 table. a spoon is about 3 teaspoons. spoon; 1 liter of water = 4 tea glasses = 1 kg; 1 faceted glass = 200 g; 1 table. spoon=15 g; 1 tsp. spoon = 6 g.

Duration of campfire

When cooking food over a fire, it is recommended to proceed from the following average cooking time and the amount of water per product.

When cooking food from concentrates and canned food, the cooking time and amount of water are set in accordance with the instructions on the product packaging.

Camping recipes

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.

Green cabbage soup. 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. '

Camping Kharcho. 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. .

“Konder” is 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).

Ear 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.

Ear 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. Large fish should be cut into pieces so that it cooks evenly, and small fish should be fried 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.

Shish kebab. Wash the lamb (pork), cut into small slices, soak in vinegar, sprinkle with pepper and place, mixed 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 heads of onions, 400 g of green onions, 800 g of 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. Roasting time for woodcock, snipe and teal is 20-25 minutes, 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.

Baked potato. 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.

Fried mushrooms. 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.

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, suneli hops, some sour berries (honeysuckle, lingonberries, cranberries). Place the boiler on low heat (bonfire 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 kettle 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 suneli hops, 2-3 tablespoons of berries, 3 mugs of boiling water.

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

Vitamin salad. For the salad you can use the 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.

“Taiga” cake. 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.

Drink from forest currants. Freshly picked currants are peeled, washed, allowed to drain, 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.