Although it is said that food cooked over a campfire in a camp pot is delicious anyway, this is only partly true. Experienced tourists admit that a thoughtless combination of products will not save either the fragrant smoke of the fire, or the magic pot, or the amazing nature. The tourist menu and the recipe for the dishes should be thought out even before the hike, so that food supplies are enough for the entire period of separation from civilization, and breakfasts, lunches and dinners are to everyone's liking.
Breakfast
A camp breakfast should be both hearty, hearty and tasty at the same time, because its task is to energize tourists before lunch. And that, if not porridge, will cope with this role better than anyone.
It is better to prepare cereals in the evening. Taking the amount necessary for future eaters, rinse it in water to remove bitterness from it. If you soak millet overnight, the porridge will cook twice as fast in the morning. In the morning, dilute milk powder with clean water in a 1: 1 ratio in a kettle, add millet (the ratio of cereal and liquid should be 1: 6, since millet increases in volume by 6 times during cooking), add sugar and salt to taste and place over a burning fire. Make sure the content doesn't run away. Cook the porridge with constant stirring until cooked through, usually taking 20 to 30 minutes. If possible (and desired), you can season the porridge with butter or vegetable oil.
After millet porridge for breakfast, you can invite tourists to drink a glass of milk or cocoa. These are drinks with a high energy value, which is very important for the participants in the hike.
Dinner
If fishing is planned during the hike, then the first meal of the day, no doubt, should be ear. Gut the caught fish, remove the gills, remove the scales (it is not necessary to remove scales from perch, carp, carp), rinse and lower it into a kettle with boiling salted water. If there is a lot of fish, cook it in portions, i.e. after the first portion has been cooked, take out the fish and strain the broth, then cook the second portion of fish in it, etc.
When all the fish is cooked, put peeled and chopped potatoes, onions and carrots into the strained broth. Shortly before cooking, add bay leaf and black pepper to the ear, and when the ear is completely ready and the pot is removed from the fire, chop finely chopped dill, green onions and other greens into it as desired. Close the pot with a lid and let the ear steep (sweat) for 15-20 minutes.
If instead of fishing you are planning a "quiet hunt", you can cook mushroom soup in a kettle. For this, porcini mushrooms, boletus and aspen mushrooms are suitable. Rinse them well, chop them coarsely and place them in a pot of cold salted water. Bring to a boil, remove the foam and cook for 30-40 minutes. Then add peeled and chopped potatoes and chopped onions (however, connoisseurs do not do this, so as not to interrupt the flavor of the mushrooms). When serving, add sour cream and green onions to each tourist's plate, as well as half a boiled egg.
For the second lunch, potatoes with stew goes well. Cooking this dish in a pot is a pleasure. Coarsely chop the peeled potatoes, chop the onions, cut the carrots into slices. Place the vegetables in the salted water boiling in a kettle (the water should only cover them). Simmer under a closed lid for half an hour. Add the stew, stir and simmer, covered for another 10-15 minutes. Remove the pot from the fire and let the contents simmer for 10-15 minutes. The second course is ready. Of drinks for lunch, jelly or dried fruit compote is suitable.
Dinner
Naval pasta is a favorite dish of tourists as an evening meal. Of course, the traditional recipe involves the use of minced meat, but if it is not in the tourist "grocery basket", stew will do. If minced meat is still present in food supplies, add chopped onions to it, salt and fry in a kettle in a small amount of vegetable oil, or simply simmer. Add water to the minced meat, bring to a boil and start the pasta (it is better to use durum wheat spaghetti, they will not boil over). Continuing to stir, keep the contents of the pot over the fire until the pasta is fully cooked. Leave the dish in a pot, covered for 10 minutes, and serve.
Cooking navy-style pasta with stew is even easier. Boil the pasta in a pot until half cooked, drain the excess water, add the stew, salt to taste, stir and cook for another 15-20 minutes. Chop green onions into the finished dish, serve with ketchup. Of all the drinks, tourists prefer tea with mint and currant leaves in the evening.
