If you do not agree to breakfast in nature with instant noodles or warmed canned food, you can quickly and easily prepare yourself an almost familiar breakfast. For some dishes you will need a pot, a frying pan and a grill rack, others can even be cooked in a paper or freezer bag. Here are 16 recipes for a delicious breakfast on the go.
1. Blueberry pie in foil
Blueberry pieFor this pie you will need eggs, milk, sour cream, sugar, cinnamon, blueberries, plain white bread and foil. Eggs, milk, sour cream, sugar and cinnamon can be mixed ahead of time and transported in an airtight food container.
Already in nature, finely chop the bread into a bowl with the mixture and add the blueberries. Wait until the bread is sufficiently soaked and spread the mixture into portions. Bake each portion separately in several layers of foil.
It is better to bake the pie on the grate over the fire for 25-30 minutes. After cooking, you can serve directly in the foil.
2. Small sausage and egg burgers
morning hamburger For this dish, you will need a special biscuit pan, which you can buy on Amazon. First, cheese buns are prepared from individual ingredients.
Cheese buns Mix flour, baking powder, salt, milk powder, sugar and butter in a bowl and take this mixture with you in a food container.
In the morning, grease the molds with oil, add grated cheese to the mixture and put the dough into each mold of the pan. Thin the dough in each mold by adding 50 grams of water and toast the buns.
hamburger egg After that, all the ingredients are combined into one big and tasty hamburger.
All ingredients 3. Blueberry-orange muffins
Blueberry orange muffins To make camping muffins, you will need oranges (one orange per muffin), dough, and foil. Muffin dough with blueberries or other ingredients can be prepared at home and taken with you in a food container.
Cut the orange in half and scoop out the pulp with a spoon. Put the muffin batter inside, cover the orange with the other half of the peel and wrap in three layers of foil.
Muffins in foil Bake the muffins on the fire, turning occasionally, for 10 minutes. When the ball in foil becomes solid inside, you can get it.
4. Fried eggs in a bag
Bacon and eggs in a bag You can cook bacon and eggs in a regular paper bag. First, cut the bacon into slices and lay them on the bottom of the bag. Crack an egg on top of the bacon.
Breaking the egg into bacon slices Hold over a fire until the egg is fried. You can eat directly from the bag, but be sure to put the bag on a plate so that the bacon grease does not stain your clothes.
5. Casserole with sausages
Sausage casserole As in previous recipes, the dough can be prepared at home and taken with you. Mix flour and cornmeal, salt, sugar and baking powder, add milk, eggs and butter.
Heat the oil on a grill rack in a pan and fry the sausages. Put them on a separate plate and pour the casserole mixture into the pan. When it is browned to a golden crust, put the fried sausages on top.
6. Healthy breakfast with vegetables
Healthy breakfast On several layers of foil lay sausages or pieces of bacon, on them - diced potatoes and tomatoes. Crack an egg on top and sprinkle with green onions.
Ready mix in foil Wrap in foil and bake over a fire on a grill rack. When the dish is cooked, open the foil and sprinkle it with grated cheese.
One minute before ready Wait a few more minutes for the cheese to melt and your healthy breakfast is ready.
7. Beer pancakes
beer pancakes If you have a frying pan, you can bake beer pancakes in the morning. In the usual dough for pancakes (300–400 grams of flour, two eggs, two tablespoons of vegetable oil, sugar and salt), 0.5 liters of dark beer are added instead of water.
Guinness was originally mentioned in this recipe, but any other dark beer can be added.
8. Cinnamon biscuit on a stick
Make at home or buy biscuit dough and bring it with you. Find a fairly strong and small stick, peel it and wrap the pastry around.
Wrap so that the layers of dough do not lie on top of each other, otherwise the biscuit will not bake. Cook over a fire until the pastry is browned, then sprinkle the finished biscuit with sugar and cinnamon.
9. Stew in a skillet
Chop the bacon, onion, baked potato and orange pepper. Grill in a pan on the grill.
To prepare it, you will need a special small form for sandwiches, for example, this one. Everything is simple with it: put bread in a pan, break an egg on top, cut a sausage and rub cheese.
Close the filling with a second slice of bread and pour over with mayonnaise. After that, the sandwich is baked in a metal mold on a fire.
11. Bacon on the fire
Bacon on the fire In order for the bacon to be evenly fried and crispy, you need to put it on a skewer in a special way. Thin slices of bacon are strung in waves so that the layers do not touch each other.
12. Omelet in a freezer bag
For this dish, you will need a freezer bag and a pot or kettle. Crack two eggs into a bag, close the bag and shake well until the yolk and white are combined.
After that, add other ingredients to the eggs that you want an omelet with, such as bacon, sausages, sausage, green bell peppers, green onions, or something else.
Release the air from the bag and close it, lower it into a pot of boiling water and cook for about 12 minutes. After that, it remains to put the finished omelette on plates.
13. Fried eggs in orange
scrambled eggs in orange This recipe is similar to an orange biscuit, only eggs are used instead of dough. Just scrape the orange pulp from the peel, break two eggs into it, wrap it in foil and cook over a fire for 10 minutes. Be sure to turn the foil balls over from time to time so that the dish does not burn.
14. Instant oatmeal
Mix dry oatmeal with chopped nuts and dried fruit and take this dry mix with you in an airtight container.
In the morning, you just have to fill it with water, boil it in a camping saucepan and add chopped fresh fruits, such as apples or apricots.
You will need a biscuit base, brown sugar, cinnamon, one large apple, and raisins. Put the biscuit base in a shallow pan so that you get cakes with a diameter of about 10 cm.
Sprinkle this biscuit circle with the sugar and cinnamon mixture, top with a thin layer of apples (8-10 very thin slices) and raisins. Cover with a second biscuit cake, connect their edges so that the filling does not fall out, and place in a container.
In nature, bake the pie in a greased frying pan over coals until golden brown. Turn every two minutes.
16. Omelet with biscuits
For this breakfast, you will need a frying pan with a lid. In a frying pan you will cook an omelet from eggs, onions and bell peppers, and on its closed lid you will fry biscuit buns. It turns out quickly and tasty.
Do you have any favorite camping breakfast recipes?
Probably, there are no such people who do not like hiking. It is only difficult to get together, but the process itself is very exciting, filled with various adventures and pleasant gatherings around the fire. But in order to feel comfortable, you must first take care of nutrition. After all, walking causes appetite, and given that a lot of effort is spent during a hike, then food should be complete and high-calorie.
Do not forget that you need to take products with a long shelf life. All homemade "soboi" should be eaten on the first day. Everyone knows that a constant attribute of a tourist is canned food. However, do not forget that they weigh a lot, so you have to carry this load on your back. Calculate how many cans you need. Also, experienced tourists are advised to take only stew. This is the meat that will add strength. Canned fish is not worth it. They really want to drink from them, and it’s not a problem to catch fresh fish on a hike. Take with you different types of cereals, if possible, some potatoes, lard and onions, salt and various spices.
Hike will give you new tastes of familiar dishes
And now, finally, a halt and you can start cooking.
Porridge
The tourist's first meal is porridge. Everyone cooks it the old fashioned way: they boil water and pour in grits. But it's better to do so. Soak the cereal in water. Then hang the bowler hat on the fire and pour finely chopped lard there, and later onions. After all this is thoroughly simmered, we throw in the grits. If necessary, then pour a little water, salt and bring to a boil. That's all, super-porridge is ready. Believe me, your friends will be surprised by the new taste of plain porridge. You can use any cereal, but it works best with buckwheat or pearl barley.
ear
How can you not cook your fish soup on a hike, especially since everyone loves to go fishing in the evening. Please note that for a good fish soup, it is advisable to use different types of fish. When the water boils in the pot, throw in the bay leaf. Carefully wrap the fish in cheesecloth and lower it into the water as well. Then add potatoes. It should be coarsely chopped. In principle, nothing more is needed for the fish soup, however, many people add pearl barley. As they say, for an amateur. When the fish soup is almost ready, you need to add 100 grams of vodka to the soup. Don't forget to add spices to taste. And the final touch of culinary art: before serving, take a branch from the fire and put it out in a pot. This will give the ear a special flavor.
Potatoes
Many cannot do without potatoes, well, people do not eat up without it. Of course, you can approach the preparation of potatoes formally, or with imagination. It can be baked in coals. Although it is more difficult, it is still better than corny cooking in a pot. If you cook, then in uniforms!
Stew
Stew is a favorite dish of all tourists. You can, of course, warm it up by the fire and eat it as a hot dish. But this would be irrational. It is best to add it to cereals and soups. After all, then the dish becomes more rich, high-calorie, and most importantly, much tastier. Before serving porridge or soup with stew, throw raw branches into the fire to make thick smoke. Porridge will surely absorb it and acquire a completely unique taste. Believe that your colleagues have never tried such a dish with the aroma of real forest smoke.
Tea
If you forgot to take tea with you, then it does not matter. It is impossible to stay in the forest without this drink. Believe that herbal teas will replace the best Ceylon tea for you.
When cooking on a hike, feel free to experiment, because hungry tourists are omnivores!
All the food turns out amazingly appetizing on hikes! We often remember the taste of this particular food and even try to recreate it at home.
But alas, this is impossible! Because in camping food you can feel the taste of nature itself, in the bosom of which everything is prepared. So gather your friends, put on backpacks, read our recipes and hit the road!
Traditionally, bigos is made from sauerkraut and meat, and the version of the dish that you will see below is somewhat different from the original. Plus, the guys on the trip were lucky to shoot a duck, so they decided to smoke it in a camping smokehouse and add it to the stew. If you don't shoot a duck, don't despair, your bigos will turn out delicious even without it! And now we learn all the secrets of cooking this delicious dish.
What you will need to prepare camping bigos:
- Stewed meat (preferably beef) - 2 large cans of 500 gr.;
- Fresh cabbage - 500 g;
- Tomatoes - 3 pcs.;
- Bulgarian peppers - 2 pcs.;
- Hot pepper - 2 pcs.;
- Onion - 3 pcs.;
- Carrot - 1 piece;
-Apples - 3 pcs.;
- Garlic - 1 head.;
- Raisins (seedless) - 70 g;
- Harvested at home for a hike salted parsley and dill - 3 tbsp. spoons (can be replaced with dried parsley and dill);
- Vegetable oil -50 gr.;
- Black pepper - to taste, 4 leaves of parsley;
- Salt - to taste;
So let's be present 
1. If you have a duck and a hot-smoked portable smokehouse, this is a plus. A few words about how to smoke game. It is necessary to pluck, singe, gut and rinse freshly caught game with cold water. Next, sprinkle it with salt, pepper both outside and inside and leave for 30 minutes. Pour a couple of good handfuls of alder wood chips into the bottom of a clean, burnt on fire and already cooled portable smokehouse (it can be replaced with branches of bird cherry, which, as a rule, can always be found in taiga). Put a special spacing for fat on top of the wood chips, then a grate, and finally, the carcass of a wild duck prepared for smoking, belly up. Close the smokehouse and leave the duck there for 40 minutes on well-heated coals.
2. We take out the fat from the stew (it is on it that the bigos will be cooked).
3. We put the fat in a cauldron or cauldron, set it on fire, and as soon as the fat heats up well and boils, we send coarsely chopped onions to the cauldron (leave one onion head).
4. When the onion becomes translucent (after 5-7 minutes), we send sliced carrots to it.
5. After 7 minutes of frying onions with carrots, chopped fresh white cabbage is sent to the cauldron. 
6. Then, pour about 150 milliliters of boiling water into the cauldron, after which, you need to close it with a lid and stew the vegetables at a moderate temperature for about 1 hour, and while the vegetables are stewing, prepare the rest of the ingredients.
7. Cut the garlic and hot pepper into thin plastics, and put them in a separate bowl.
8. Separately, cut the tomatoes into small cubes.
9. Cut the bell peppers into small pieces and wash, and then soak about half a cup of raisins in boiling water.
10. Cut the finished smoked duck into small pieces. 
11. After that, fry the game with the remaining onion in a small amount of vegetable oil. We remove the resulting frying to the side.
12. Cut into small cubes raw smoked, or any sausage at your disposal.
13. After an hour of stewing the base of our bigos - cabbage, we send sausage to the cauldron, mix, stew vegetables with sausage for about 10 minutes.
14. Next, two cans of stew are sent to the cauldron,
15. Then, roasted onions and smoked game are added. 
16. Everything is thoroughly mixed, after which the cauldron with bigos is closed with a lid and put on moderate heat, where the dish is stewed for another 40 minutes.
17. Further, tomatoes with garlic and hot pepper are laid in bigos.
18. Next, bell peppers with canned herbs. Now the bigos needs to be set again over the fire, extinguish the contents of the cauldron for 15 minutes over moderate heat, after which, sliced apples (which are pre-peeled and from which the core is cut out), a few bay leaves and black pepper are placed in the cauldron to taste. 
19. Next, soaked raisins are added to the bigos, and now it's time to try what happened with salt (stew and sausage gives a little salt), salt to taste.
20. Stir again very well, put out the bigos under a closed lid on a very slow fire (or better on coals) for the last 30-40 minutes, and finally (if you haven’t been killed by this time by hungry tourists), serve the bigos to the camping table spreading the dish in bowls.
It is worth noting that this dish was prepared for about 4 hours, and real bigos is prepared 2 days before the intended meal. There is not so much time on the hike, but the guys were not at a loss and left the bigos on the coals to reach another 5 hours. The result was excellent. 
Such borscht will perfectly satisfy your hunger for a day, and its taste is absolutely amazing!
What is needed in order to cook borscht with mushrooms and stew in a pot:
- For a 5 liter cauldron - stew - 1 large can (pork or beef)
- Potatoes - 4 pcs.
- Carrot - 1 pc.
- Onion - 3 pcs.
- Mushrooms (any will do, for example: porcini, boletus, boletus, chanterelle) - 0.5 kg.
- Tomatoes - 2 pcs.
-Bulgarian peppers - 3 pcs.
- Cabbage - 1/4 fork
- Garlic - 1/2 head
-Ketchup - 2 tablespoons
-Vegetable oil - for frying (can be replaced with stew fat)
-Dry dressings and seasonings for soup, special seasoning for borscht (contains beet granules), -suneli hops, black pepper - to taste
-Salt
Well, shall we feed the tourists with borscht? 
1. We sort the mushrooms, clean, cut and soak for 15-20 minutes in lightly salted cold water, cut the onion into medium cubes.
2. Set a frying pan on the coals, and pour a little vegetable oil into it (you can replace it with stew fat). Once the oil is hot, lightly fry the onion.
3. Then, pour the mushrooms into the pan (the salted water must be drained before that, squeeze the mushrooms), and fry the mushrooms with onions for about 15 minutes.
4. Remove the first roast for borscht from mushrooms and onions from the coals, add a little salt and pepper with black pepper.
5. We prepare products for the second roast. We cut the remaining onions into medium cubes, and cut the carrots into small cubes (if there is a grater in the campaign, it is better to use it).
6. From a can of stew, pour fat into the pan (or use vegetable oil if available). 
7. Melt the fat on the coals, and fry the onion on it, until transparent,
8. Then, add chopped carrots to the onion,
9. As soon as the carrots turn golden, add about two tablespoons of tomato ketchup to the roast.
10. Fry vegetables with ketchup for another 10 minutes, avoiding burning. As soon as the second frying for borscht with mushrooms is ready, we remove the pan from the heat, and it will be just right in this place to hang a cauldron with cold water over the fire ... While the water in the cauldron is brought to a boil, we proceed to prepare vegetables for our borscht with mushrooms.
11. Shred the cabbage as thinly as possible.
12. Cut the tomatoes into small pieces, peel the bell peppers from the seeds and cut them into half rings, also clean the garlic and cut into thin plastics. 
13. Peel and cut potatoes.
14. Pour cabbage into boiling water.
15. Then, we send the stew to the borscht, let the cabbage with meat boil for 10 minutes.
16. Pour potatoes into the cauldron.
17. Next, after 5 minutes, pour the first mushroom frying into a cauldron with borscht. 
18. After another 5 minutes, after boiling the borscht, we pour the roasted onions and carrots into the soup.
19. Next, while the soup is cooking, we prepare dry seasonings for soup, seasoning for borscht, hops-suneli, salt, pepper, etc. into a separate plate, after which we pour the contents of the plate into borscht and mix everything thoroughly,
20. Another 5 minutes after laying dry spices in borscht with mushrooms, pour tomatoes, garlic, and bell pepper into the soup,
21. Cook borscht with mushrooms over moderate heat (so that it barely gurgles) for another 20-30 minutes, after which we invite friends and enjoy the taste. 
Everyone will definitely like the recipe for pea soup with smoked meats, especially if an unscheduled rain gets wet and you need something to warm up.
What you need for a delicious soup with smoked meats
- Water from a mountain stream - 4 liters.
- Peas - 500 gr.
- Stewed beef (or pork) - 1-2 cans (depending on availability)
- Raw smoked or any smoked sausage - 150 gr.
- Potato - 2 pcs.
- Onion - 1 pc.
- Garlic - 5 cloves
- A mixture of dried onions and carrots (if not, replace with 1 more onion and 1 carrot)
- Bouillon cubes like "maggi" - 2 pcs.
-Spices (any you like), bay leaf, black pepper, salt
- Vegetable oil - 2-3 tablespoons for frying (can be replaced with fat from a can of stew)
So let's make soup. 
1. First you need to soak the peas. You can just put it in a mountain stream for 20 minutes and it will wash itself, but you can devote 3 minutes to this activity and use your hand to stir the peas in ice water with your hand, constantly draining the water until the peas are thoroughly washed. Immediately a recommendation to the topic: if you are not on a day trip, and you do not have an hour of free time to cook only peas for your soup, you can soak it in advance for 10-12 hours (for example, overnight) and then it will cook three times faster.
2. When the peas are washed, we go to make a fire and hang a cauldron of water over it, after which, without waiting for the water in the cauldron to boil, pour the washed peas into the cauldron and immediately mix it.
3. While the peas are cooking (in total, it will take about 50-60 minutes), we clean the vegetables.
4. As soon as the water begins to boil, foam will immediately begin to form in the boiler, which is highly desirable to remove immediately, as it forms.
5. After about 15-20 minutes of boiling water, a mixture of dried onions and carrots can be poured into the boiler, if there is no mixture, but there is just fresh carrots, then it can be finely chopped and thrown now or included in the frying for a richer taste. 
6. Frying is done as follows: we place a frying pan or a lid from the boiler over the coals, and without waiting until it heats up, put the smoked sausage cut into small pieces on it (we need the fat to begin to melt from the sausage),
7. Cut the onion into thin half rings, and pour it over the smoked sausage
8. While the fat from the sausage is being rendered, you can open a can of stew and chop pieces of stew with a knife.
9. As soon as the sausage begins to sizzle slightly on its own fat, pour a few tablespoons of vegetable oil (or fat from an open can of stew) into it, and, stirring occasionally and monitoring the intensity of the heat of the coals (to prevent burning), bring the frying to full readiness.
10. While the frying is cooking, cut the potatoes into small pieces and pour into the boiler,
11. As soon as the frying is cooked and the sausage with onions will have a “fried look”, we remove it for a while to the side. 
12. Approximately 5 minutes after laying the potatoes in the boiler, we send the stew there,
13. Next - a couple of bouillon cubes,
14. After 10 minutes, sausage and onion frying is sent to the soup. Around this point, the soup should be checked for salt, and if necessary, salt it to taste.
15. Next, immediately, we throw into the pea soup not very finely chopped garlic cloves and a little black pepper, bay leaf and any spices that you like and that you took with you on a hike.
16. After adding spices, let the soup boil for 5 minutes, then remove it and let it brew for another 10-15 minutes. Toast the bread until golden brown and hurry to pour yourself a soup before your comrades on the campaign completely dare it! 
In almost any trip, you can collect a certain amount of mushrooms, so add this recipe to your piggy bank and please your tourists with a delicious and fragrant julienne.
What you need for wild mushroom julienne:
- Forest mushrooms - 300g.
- Onion - 1 head;
- Garlic - 5 cloves;
- Powdered milk - 3 tbsp. spoons;
- Mayonnaise - 2 tbsp. spoons;
- Grated cheese - 4 tbsp. spoons
- Vegetable oil - 5 tbsp. spoons;
- Ground coriander - 1 teaspoon;
-Dry dill - 1 teaspoon;
- Salt - to taste;
And how to cook it: 
1. We clean the mushrooms and cut them into julienne (thin strips) or thin slices.
2. Onions - in small cubes.
3. Dilute 3 tablespoons of powdered milk with warm water and mix thoroughly and break up the lumps - this will be the basis of the julienne sauce.
4. Place a saucepan on the primus stove, pour a little vegetable oil, heat it well and quickly fry the onion until translucent.
5. We send mushrooms to the onion, and stirring occasionally, so as not to burn, fry the contents of the pan for 10 minutes,
6. In the meantime, the mushrooms and onions are fried, cut the garlic into julienne, or thin plastics. 
7. Mix the julienne well, and after 10-12 minutes of frying the mushrooms, pour the diluted dry milk into the pan,
8. As soon as the contents of the pan boil, add a little mayonnaise, sweat the julienne over low heat for another 5 minutes, after which, add dry parsley, coriander and black pepper to taste in the pan. Let the appetizer boil for another 2 minutes.
9. Sprinkle the dish generously with grated cheese, mix everything well, check for salt (cheese and mayonnaise are salty!) And, if necessary, add julienne to taste,
10. Add the garlic, mix, sweat the julienne over low heat for another 3 minutes, after which the dish can be served at the camp table. 
It happens that some products remain in the campaign. In this case, cabbage and carrots remained, as a result of which an amazing pie was cooked in a camp oven.
So, for a cabbage camping pie, take:
- Cabbage - 500 g;
- Carrot - 1 piece;
- Onion - 2 medium heads;
- Flour - 1 kg;
- Yeast - 1 pack;
- Sugar - 1st. a spoon;
- Vegetable oil - 7 tbsp. spoons;
- Black ground pepper - to taste;
- Salt - to taste
Let's start cooking 
You can bake a cake in a smokehouse, burying it in the coals of a fire, or you can try to build such a stone wood-burning stove.
1. The oven must be well heated, so we kindle it, fill it with firewood and go to put the dough and prepare the filling for the pie.
2. The dough is easy to prepare. We dilute one tablespoon of sugar (with a slide) with a glass of warm water, add a teaspoon of salt there, dissolve everything well and pour out a package of fast acting yeast, wait 5 minutes. into it the resulting dough, mix, add a little more water. Next, the dough must be covered and exposed to the sun so that it rises. In the meantime, you can work on the filling.
3. Finely chop the cabbage, grate the carrots on a coarse grater, send everything to a separate bowl, and sprinkle with a little salt.
4. Thoroughly mix the cabbage with carrots with your hands so that the cabbage becomes soft.
5. After that, put a cauldron on the fire, pour a little vegetable oil into it, fry a couple of onions cut into small cubes in oil, send cabbage with carrots to the onion, fry a little with onions. Now you need to add a little water, cover the cauldron with a lid and stew our filling for the pie for 10-15 minutes over moderate heat until fully cooked. After preparing the filling, it is advisable to cool it a little, for which you can simply put the cauldron with cabbage for 10-15 minutes in a mountain stream or river! 
6. To slightly reduce the heat, the author of the recipe took his camping smokehouse, installed a grate, put a tray on it to collect fat, covered it with two layers of usually aluminum foil, and already on top of the foil, laid a layer of half of the resulting dough.
7. On top of the laid out dough, spread the cabbage filling, after separating all the excess liquid from the filling, close the cabbage with a second layer of dough.
8. We carefully pinch all the edges of the pie, make one or two holes for steam to escape, and then give our pie another 10 minutes so that the dough rises. 
9. Bake the cabbage pie for 20-25 minutes, determine the readiness according to the dough, piercing it with a torch.
10. We take the pie out of the oven and let it cool, after which we cut it into portions and treat everyone who gathered. 
What we need for a delicious pilaf on a hike:
For a 5 liter cauldron:
-1.5 kg of meat;
- 1 kg of onions and carrots;
-800 gr of rice;
- spices to taste;
-2-3 heads of garlic.
Cooking fragrant pilaf in a pot 
1. Pour oil into a hot cauldron and let it warm up.
2. Pour in the onion.
3. When the onion has simmered a little, add the carrots and mix.
4. When the onions and carrots are almost cooked, add the meat, mix.
5. Add spices. Better by weight and preferably with the addition of barberry and zira! 
6. After the meat is cooked, we fall asleep with an even layer of rice (steamed).
7. Fill with cold drinking water.
8. Pour water so that it covers the rice by 2 fingers ... (the main thing is not to overfill the water)
9. Salt and after the water has boiled away on the surface, put the heads of garlic.
10. Cover with a lid and forget for 40 minutes.
Then you can’t drag hungry tourists by the ears! :) 
What is needed for pushing in field conditions
- Semi-finished mashed potatoes - 1 pack;
- Ham - 1 bank;
- Powdered milk - 4 tbsp. spoons;
- Onion - 1 head;
- Garlic - 5 cloves;
- Vegetable oil - 4 tbsp. spoons;
- Black ground pepper - to taste;
- Salt - to taste; 
1. Cut the onion into small cubes.
2. Cut the garlic into plastics.
3. We take out only the ham from the jar (not all the contents), and, laying it on the board, cut it into small pieces.
4. Next, heat a small amount of vegetable oil in a frying pan and proceed to fry those very sliced ham pieces.
5. As soon as all excess fat is rendered from the ham, we send chopped garlic and onion to it, add pepper, fry for another 1 minute.
6. We shift all large and whole pieces of ham carefully from the pan into a separate bowl, 
7. Put everything that is left in the jar into the pan and fry it all for 2 minutes!
8. Now you can mash. We dilute milk powder in a mug, and put 1/2 liter of water on fire until it boils (for more accurate proportions of water and milk, check the instructions for mashed potatoes).
9. When the water boils, pour in the diluted milk powder, and pour the powder of mashed potatoes while stirring constantly, while whisking the mashed potatoes with a spoon and add our roast from the pan to it.
10. Stir the roast into the potatoes until smooth. If needed, salt to taste. We serve.
The author uses dry potato concentrate, but you can also use regular potatoes - who has what! Of course, with ordinary potatoes you will get a dish that is both tastier and healthier than with a concentrate, the only plus of which is that you do not have to carry bales of potatoes with you. :) 
Probably one of the most favorite tourist recipes, the taste of which is familiar to everyone who has ever been on a hike!
And what do you need for baked potatoes in the ashes?
Potatoes - as much as you like
Bonfire with a pile of ashes
good old recipe 
1. To cook potatoes, you need a long-burning fire. We carefully remove the fire to the side, and in the place where it was, with a spatula or a stick, we pull out a hole in the ashes.
2. Put pre-washed and clean potatoes (preferably dry) into the prepared hole.
3. We bury it with ashes in such a way that the ash layer above the potatoes is at least 5-7 centimeters (otherwise the potatoes will burn during casseroles!)
4. In place of the potatoes just buried in the ashes, we again make a larger fire, and maintain it for 1 hour.
5. After the specified time, we dismantle the fire, and carefully raking the coals and ash, we take out our completely baked potatoes.
Let's eat! 
There are a great many recipes for a successful fish soup and here is just one of them!
A few tips for cooking
1. It is best to take water from a reservoir, this will give the ear that very unique taste. However, if the reservoir is polluted, it is better not to do this.
2. Don't boil crucian fish soup!!! The ear will be bitter, have an unpleasant odor and taste. If the reservoir is crucian, then soak the fish in salt for at least 30 minutes, and even better in water with vinegar. Also, do not cook fish soup from catfish and tench.
3. Ukha is cooked only with the lid open! After cooking, the pot must be removed and only then covered with a lid for a few minutes!
But how to cook the ear: 
1. Take the fish, clean it from scales, gut it, remove the gills and eyes.
2. We throw the heads and tails into the boiling water of the boiler and boil for 15-25 minutes (at a slow boil).
3. While the heads are boiling, we make fish fillets, which we will then cook and eat.
4. Cooking potatoes, carrots and onions. Many boil potatoes and onions whole, but you can also cut them. A matter of taste!
5. We remove fish heads and tails from the pot and throw carrots and potatoes (you can throw potatoes a little earlier, because they cook a little longer). When the potatoes are almost half done, we throw onions and fish pieces, which we will eat directly.
6. After 10 minutes, add greens, salt, bay leaf. We also take a firebrand of coal (preferably birch) and, having previously shaken off the ashes, we throw it in the ear for a minute. It will draw out all third-party odors.
7. A few minutes before the end, add a little vodka. When added, it evaporates and the temperature of the fish soup increases. This helps the fish meat to be softer.
After this, the ear is ready and it can be safely eaten. The main thing is to cook on a slow boil, in many respects this determines the success of the fish soup.
Summer is coming - it's time for vacations, sunny weekends and relaxation away from civilization. Weekend tours are becoming more and more popular, somewhere away from the hustle and bustle of the city. And often, especially when preparing for the first long outing into nature, and even with children, we ask ourselves the question: what to feed this horde running in the fresh air?
Naval pasta has already become a symbol of camp life because of the simplicity and speed of preparation. But the menu can be quite varied. So, everything is in order.
Food storage
The duration and conditions of a summer outing can vary dramatically, and with them the sets of products prepared for a hike or trip will also vary.
Leaving the city for a couple of days or for the first days of a long rally, it is quite possible to provide yourself with fresh vegetables and fruits.
Potatoes perfectly tolerate the road and will be an excellent component of the diet. Late varieties of potatoes do not germinate longer, so they will overpower the entire vacation.
Liquid dairy products are poorly stored on the road, not only because of the temperature, but because of the vibration from the movement, it is better not to take it on the road at all. Butter, even if it has time to melt, will not spread if it is transferred to a container. Cheese for longer storage should choose a hard variety.
Meat products are also very unreliable ingredients, smoked meats are best stored, for convenience they can be cut or twisted in advance and transported in a container.
A great way to extend the life of fresh products are auto-refrigerators, thermal bags and thermal bags: if you put bottles with ice in them, they will last up to three days, the more ice, the longer the temperature stays, at the same time it is a supply of cold drinking water.
Going to nature for a longer period, we will not do without long-term storage products: pasta, cereals, flour, milk powder, egg powder, sugar, salt, canned meat, fish, vegetables.
From bread products, in addition to crackers, various slices and bread rolls are suitable. Cookies, dryers and nuts save as snacks.
If there are certain requirements for the weight of products, dry vegetables (potatoes, carrots, onions, peas), mushrooms, fruits and greens will become the main helpers.
And, since we are going to nature, we should not forget about its gifts. Many herbs that grow underfoot can add vitamins to a salad or soup. We most often use the services of nettle, gout and clover.
Mushrooms and freshly caught fish are a good base for main courses.
For a delicious vitamin tea, raspberry and currant leaves, mint, bergenia, ziziphora are suitable ...
And in almost all forests and in all fields, a wonderful healthy dessert grows.
camp kitchen
Now let's figure out how to cook what we took with us. Usually the first association associated with a camp kitchen is a bowler hat. But there are many other ways as well.
If there is a gas stove in the arsenal, then you can cook and fry anything, the process is no different from cooking at home.
Only in windy weather, the kitchen area must be protected from the wind, for example, on the leeward side, protect it from the stove with a case or move it to the vestibule of the tent.
Another, less voluminous device for a camp kitchen is a grill grate. Any two supports are needed - and the universal plate is ready.
You can also place a pot or pan on the grill.
If there were no supports at hand, it does not matter either. We dig a hole in which we make a fire, and put the grate on top. In this case, even any four metal rods will do instead of a grate.
It is possible to cook a couple of dishes on a fire without having any utensils available. On fairly strong branches, fish, sausages, bread are wonderfully fried ... But if sausages and bread are fried quickly, and the process becomes entertainment even for children, then it is better to fix the fish in the ground by tilting home-made skewers to the fire, it remains only to change them from time to time position.
Stones are used not only for arranging the hearth, but also as a kind of tile. The stones are taken dry and homogeneous, otherwise there is a risk that they will crack when heated. If there are only small stones in the area, they are laid out with the flat side up, and the fire is made directly on them. When the fire burns out, the coals are swept from the stones, and the stove is ready. Large cobblestones are placed directly into the fire, and then it is not necessary to wait until the fire burns out to the end, the main thing is that the stone warms up enough.
On a hike, you can even bake, and not only potatoes in the ashes. Wrap any products according to your favorite recipes in baking foil, bury them in coals, and - voila - you have a camping oven. Depending on the amount of coals, everything cooks in much the same way as in a conventional oven at a high temperature, or even faster.
Crockery on the go
We collect the minimum set of dishes in accordance with our menu and cooking method.
For cooking hot - a pot and / or a saucepan, a frying pan. If you accidentally forgot the pan, fold the baking foil 4-6 times, form a plate, it is quite possible to fry something on the coals in it.
Plates, spoons, forks can be taken disposable, but then for some time after dinner they will have to be carried in a garbage bag until there is a place for garbage. And in this case, you need to take at least one spoon or spatula with you for mixing, as the plastic spoons will melt.
To save space, you can take reusable plastic dishes. It also comes in handy with a variety of storage containers.
It is very easy to wash dishes with sand or soda and salt, you can also take mustard. But if you still intend to use your usual dishwashing detergent, do it away from the coastline so as not to disturb the ecosystem.
Camping Recipes
By and large, if we know how to cook over a campfire, exact recipes are not needed. You can cook any dishes for which there is enough imagination and products. So I'll just share some ideas.
Breakfast/Dinner
- Eggs: omelet, scrambled eggs, boiled.
- Any milk porridge, you can add nuts and / or dried fruits. Milk porridge (except semolina) is first boiled in water, and then, when the water begins to be actively absorbed into the cereal, dry milk diluted in water is added.
- Sandwiches: vegetable, with butter and honey/jam, egg (mass of boiled eggs with cheese and mayonnaise), hot toast with cheese.
- Pancakes - American pancakes (a cross between our pancakes and pancakes): a glass of flour, a glass of milk, 1 egg or tbsp. spoon of powder, st. spoon rast. oils, 1 tsp. slaked soda, salt, sugar to taste).
First meal
- Mushroom soup made from fresh or dried mushrooms (mushrooms, potatoes, onions, herbs).
- Ear from fresh or canned fish (fish, potatoes, onions, herbs).
- Vermicelli soup (canned meat, vermicelli, potatoes, carrots, onions).
- Rice soup (canned meat, rice, potatoes, carrots, onions).
- Pea soup (smoked meats, peas, potatoes, onions).
- Hunting soup (smoked meats, potatoes, carrots, onions, olives, tomato paste, greens).
- Soup kharcho (canned meat, rice, onion, prunes, tomato paste, greens).
We often cook something between hunting soup and kharcho: smoked meats, rice, onions, olives, greens.
Another notion is camping chili: canned meat, beans in tomato sauce, onions, greens.
And we also have one extreme recipe in reserve, which has never come in handy yet, but we keep it in our head just for every fireman - field cabbage soup: canned meat, potatoes, onions (if any) and all edible greens that can be found.
Since in field conditions you are unlikely to cook the first, second and compote, the soup can be cooked thicker.
Main dishes
- Potatoes in any form: boiled, stewed with canned meat, mashed potatoes (if you took a pusher with you), fried, fried with mushrooms, baked, potato pancakes.
- Pasta: with stew (a classic of the genre), with cheese sauce (butter, flour, milk, cheese), with tomato sauce (cl. butter, flour, milk, ketchup or tomato paste with spices), with smoked meats and fried onions, cold can be added to a vegetable salad.
- Rice is even more versatile than pasta. Not as popular on camping trips, most likely just because it takes longer to cook. But, if it is soaked overnight in water, then this disadvantage is leveled. From rice, you can cook everything the same as from pasta, plus rice with any canned vegetables or fish, mushroom pilaf.
Hunting, fishing, hiking give the common man a long-lost sense of freedom. What could be better than spending time in nature, away from the bustle of the city, in the silence of a dense forest or on the banks of a calm river, thoughtfully carrying its waters somewhere into the distance, beyond the horizon.
An important and integral part of such free time, of course, is camp cooking. When else, if not for the preparation of simple, natural food in the open air, exchange amazing fishing or hunting stories. And if these stories are also accompanied by the serving of ready-made dishes from caught trophies, we can definitely assume that life is a success.
In general, a camp kitchen is dishes on a fire. And do not be afraid of such Spartan conditions, because this food is prepared simply, no one will make any special demands on it. All you need to know and be able to do is simple recipes and some subtleties of arranging the hearth. The very same food cooked in nature, flavored with the smoke of a fire, will always seem much more delicious than the most exquisite restaurant dishes.
Cooking methods
So let's cook on the fire. This is the oldest method that people have mastered in the process of evolution. Its popularity in recent years is very high, especially among tourists, fishermen, hunters, just lovers of cooking on fire in nature and in the country.
The main options for this method of cooking:
- on a spit;
- in clay;
- in the ground;
- in coals;
- in a pot over the fire;
- on the mangal.
When choosing a place for a future fire, it is worth focusing on areas protected from the wind, away from trees, to avoid accidental ignition. It is better to completely clean the place for a fire from grass, leaves, to "bare" it as much as possible.
For making a fire, it is optimal to use hardwood, fruit trees, juniper. Resinous wood is best not to use. Additional interesting aromas can be achieved by putting herbs in the fire: mint, wormwood, thyme, sage.
A skewer for cooking game, kebabs is best made from straight, bark-free branches
It is necessary to estimate in advance the approximate weight of the meat, which can then be fried and choose the appropriate thickness of the branches. The length of the branches is needed, at least - 1 meter. This will protect your hands from burns. On one side of the spit, you can equip a slingshot from a branch forked at the end. Adjust the opposite end of the skewer with your hands.
You can fry meat or fish, for example, mackerel, on the grill. It is more practical to use a prefabricated structure with a grill, skewers. This is a rather modern way, which is considered unnatural, absolutely unromantic by many "real" tourists.
A bright, exotic way of preparing freshly caught game is roasting it in clay. This is how they cook mainly poultry: pigeons, ducks. Gutted carcasses are coated with suitable clay, then baked in dug holes under a layer of burnt coals.
A variety of meats or fish are cooked in ashes or earth. For this method, you will need foil.
Small game birds are sometimes baked with a whole carcass in hot earth, wrapped in broad leaves or burdock. A fire is lit over a dug hole in which game is placed.
If a lot of participants are expected at the camp meal, you can make a so-called "long" fire from two or three parallel logs.
If you need a lot of coal to fry large pieces of meat, you can build a "Polynesian" fire in a pit specially opened for this occasion. In it, it is easy to bake any game in hot ashes.
Campfire Recipes
What to cook on a fire? Most often, lovers of hunting, fishing and marathon hiking over rough terrain need banal warming. Therefore, the most common camping dish, of course, is soup.
Forest or river soup is everything that can be easily obtained on the road, taken from home, as well as everything that can be shot or caught. There are a lot of recipes for such soups. There are absolutely no secrets in how to cook first courses in nature.
chowder
You can cook soup on a hike from everything that is taken with you or found along the way. Water is boiled in a kettle at the rate of 1 liter per person. Any cereals, cabbage, sorrel, dandelion leaves are placed in boiling water. When the cereal is boiled, coarsely chopped potatoes, chopped carrots, garlic, onions, canned meat or pieces of game are added. Then it remains only to salt, and in half an hour an excellent hunting stew will be ready. A couple of peas of black pepper, bay leaf, and you can already start the meal.
Cooking meat soup on fire
Cut any game into portions. Water is poured into the boiler at the rate of 0.5 liters per person, meat is laid out. The broth is cooked for about two hours. Then you need to add vegetables: potatoes, fried onions, black pepper, salt. Cook until ready. Immediately before serving, add bay leaf, any fresh herbs.
Ear on the fire
A real ear is prepared without cereal dressings and thickeners such as butter, flour. Her broth should be clear. In order to cook a good ear, you need a fish that gives fat, sticky, slightly sweet and tender. The best candidates for this role are perch, ruffs, pike perch. Since fish soup is prepared, as a rule, from several types of fish, catfish, burbot, pike or ide are added to ruffs with perches.
The only exception is red fish soup (trout, salmon, pink salmon, etc.). It is prepared from one type, since it will turn out to be oily anyway.
It is better to cook fish soup from freshwater fish immediately after the catch. The freshest fish means the most delicious fish soup.
How to prepare an ear on a fire? It is necessary to remove the gills, the insides of small fish, without touching the scales. Put it in a pot or cauldron, pour water, season with salt, pepper, onion, cook over moderate heat for about 20 minutes until tender. Then strain the broth through cheesecloth, let stand. Put coarsely chopped potatoes, bay leaf. 15 minutes after the start of boiling, add coarsely chopped main fish (perch, pike perch, catfish). Cook for 20 minutes. Before serving, add finely chopped greens.
Also, soups from offal (liver, kidneys, etc.), shurpa, fish soup with pasta or cereals are traditionally prepared from first courses at the stake.
Hunter's stew
For him, you need any game. It needs to be cut into small pieces, put in a pot, pour water, add simple spices (black peppercorns, salt, bay leaf). When the meat boils, put the potatoes. Cook until ready.
In principle, nothing prevents you from cooking field porridge from a wide variety of cereals in a camping pot. In a large cauldron (cauldron) you can make real lamb pilaf or roast game with tomatoes, eggplant or zucchini.
As for fried game, it is cooked in all the ways described above, as well as fish. The whole question comes down to whether you are lucky with the catch and hunting trophies.
