Soup on a fire in a cauldron: cooking features, recipes and reviews

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Campfire soup 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 for soup on a fire in a cauldron.

Pea soup recipe

This version of the first course not only has a pleasant taste and aroma, but also is economical, since all products are relatively inexpensive. Below we will consider the ingredients and the recipe for making soup in a cauldron over a fire.

Product List

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

• Ordinary water - 4 l.
• Peas - 0.5 kg.
• Canned stew - a couple of pieces.
• Smoked sausage - 0.2 kg.
• Potatoes - a couple of pieces.
• Onion - one large piece.
• Garlic - half a medium head.
• Carrots are one thing.
• S alt and pepper - at your discretion.

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

Cooking instructions

Step-by-step instructions for cooking soup over a campfire:

Step 1. Make a fire and set the cauldron. Fill the kettle with water and let it heat up.

Step 2. Pour the peas into the water. Prepare vegetables, peel and cut them.

Step 3. The peas will contribute to the formation of foam, it must be removed regularly. After the peas have boiled for about half an hour, you can add potatoes and carrots prepared in advance to the cauldron.

Step 4. After 15 minutes, put the stew, smoked sausage, and onion into the pot. S alt 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 for about half an hour, after which it can be served.

A little trick: if you do not like to cook pea soup because of the cooking time, then there is a way out. Judging by the reviews of the hostesses, peas will cook very quickly if you add soda to the water. You don't need much, just the tip of a teaspoon is enough.

Lamb soup on the fire

There is such a dish in Uzbek cuisine as shurpa. Simply put, this is a soup with vegetables and lamb. How to cook soup on a fire with lamb and vegetables, we will consider in more detail below.

• Fresh lamb - 1.5 kg.
• Carrot - 1 kg.
• Onion - 1 kg.
• Red onion - 1 kg.
• Potato - 1.5 kg.
• Tomatoes - 1 kg.
• Bulgarian pepper - a couple of pieces.
• Greens: cilantro, dill, parsley - all in a bunch.
• Coriander - a couple of teaspoons.
• Zira - one teaspoon.
• Suneli hops - a couple of teaspoons.
• Dry garlic - a couple of teaspoons.
• Black pepper (ground) - a couple of teaspoons.
• S alt - to your own taste.

Campfire Soup Recipe

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

Step 2. The meat must be separated from the bone. Cut the pulp into arbitrary pieces and set aside, since first you need to pour water into the cauldron and put the bones, this is necessary for fat. The bones should boil for about half an hour, and only after that you can add the pulp. If foam forms, remove it.

Step 3. Red onion should be cut into large half rings and added to our broth.

Step 4. Carrots, bell peppers, onions and tomatoes need to be cut. It is better to cut all of the above into larger pieces, do not grind too much.

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

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

This was a simple and delicious campfire soup recipe.

Ukha at the stake

Each avid fisherman cannot ignore such a soup on a fire in a cauldron, like a fisherman's soup. Judging by their reviews, this is a very satisfying and atmospheric dish that givesonly saturation, but also to fully enjoy the process of fishing or hiking. In this recipe, we will describe the basic principles and rules for making real fish soup in a cauldron.

It's important to know

For successful cooking of soup, experienced chefs advise you to learn some rules:

• Use pure spring or mountain water. You will see, the taste of such fish soup will many times surpass the taste of soup prepared simply on the basis of tap water. If you can’t get spring water, then at least use purified purchased bottled water.
• The real fish soup must go through three stages of preparation, which we will discuss below.
• And finally, don't overdo it with spices! They can "kill" the taste of the fish, and then the ear will not turn out the way it should be.

Products needed to make fish soup

In order to cook such a soup on a fire, we need a number of the following products:

• Small fish (for example, ruff or river perch) - 0.3 kg.
• Larger fish (for example, zander or river ide) - 0.6 kg.
• Carrots are one thing.
• Onion - one piece.
• Greens - to your taste, parsley and celery are better.
• Black pepper (peas) - to your own taste.

How to cook?

Step 1. Smaller fish must be gutted and rinsed well. It is absolutely not necessary to clean it. Gutting is necessary in order to avoid the bitterness of the broth duringtaste or its cloudy color. We need small fish for fat, so we boil it very well. After the goal is reached, pour the broth into a separate bowl. The rest of the fish can be eaten or thrown away, it's up to you.

Step 2. The resulting fat we need to filter or simply strain. Then pour it back into the cauldron and put on fire. We put larger fish in the fat, but not all, but only half of the total mass. There are more requirements for large fish, it must be carefully prepared, respectively, not only gutted and washed, but also cleaned. The fish also needs to be boiled, this effect can be achieved in forty minutes.

Step 3. After our large fish is boiled enough, we take it out of our broth. You can eat it just like that or cook something based on it, but we won’t need it in soup. Look at the level of the remaining liquid in the pot, if there is not much left, then add a little boiled water. The second part of the large fish must be prepared, as above. I put it in the broth. In addition to it, add carrots, onions, herbs and spices. Vegetables must be peeled and cut in advance (not very finely). We cook our ear for about half an hour. It is important to note here that the ear should not boil too much. It should barely gurgle.

Step 4. After the time allotted for cooking has passed, we remove the cauldron from the fire, cover it with a lid and let the dish brew for about a quarter of an hour. And only after that we can serve our soup.

Thisthe recipe is quite simple in terms of preparation, although not very fast, but it is such an ear that is considered real. Fishermen and nature lovers recommend this first course as it is very rich and flavorful.

Conclusion

As you can see from the article, you can cook various soups on the fire. Cooking time is different, products too. With the second recipe, you can experiment and add any other meat instead of lamb. For vegetarians, the eggplant recipe is great. Thus, there is plenty to choose from, just bring a little imagination to cooking.