Soldier's porridge is a dish made from meat and cereals. It is believed that soldiers' porridge appeared during the time of Suvorov. He suggested mixing all the cereals that the soldiers had left and boiling them with the remains of meat and lard.
More often, the dish is prepared with stewed meat, because it is quick, convenient and canned food lasts longer in camp conditions. The most popular cereals in the recipe are buckwheat, millet and pearl barley. To prepare porridge you need few ingredients and a little time.
Soldier's porridge is still popular today. On Victory Day, field kitchens are organized in many cities, where everyone is treated to a real soldier’s dish. Trips to the dacha, hiking in nature and relaxation in the mountains are marked by a feast with the preparation of soldier’s porridge over the fire. A fragrant, hearty porridge with stew can be cooked at home.
Buckwheat porridge with stewed meat
Buckwheat is one of the most popular. Soups, side dishes and even baked goods are made using buckwheat. Soldier's porridge with buckwheat turns out nourishing, aromatic and tasty.
In order for the porridge to turn out as in field conditions, you need to cook it in a cauldron, a pan with thick walls or a deep, heavy saucepan.
Preparing the dish takes 45-50 minutes.
Ingredients:
- buckwheat – 1 glass;
- stew - 1 can;
- carrots – 1 piece;
- boiling water – 2 cups;
- onion – 1 piece;
- salt.
Preparation:
- Cut the onion into quarter rings.
- Cut the carrots into strips.
- Open the can of stew and skim off the top fat.
- Heat the cauldron. Place the fat in a hot saucepan.
- Fry the onion in fat until translucent.
- Add carrots to the onions and fry the vegetables until evenly soft.
- Place the stew in a saucepan and fry until the liquid has completely evaporated.
- Pour buckwheat into a saucepan.
- Pour boiling water and mix the ingredients. Add salt to taste.
- Cook the porridge over low heat until cooked.
Pearl barley porridge with stewed meat
Another popular recipe for army porridge is stew with barley. Hearty, aromatic porridge was Peter I’s favorite dish. Barley and stew can be prepared at the dacha, on a hike, while fishing, or at home in a cauldron. Before preparing soldier's barley porridge, the cereal must be soaked in warm water for 4-5 hours.
Ingredients:
- pearl barley – 1 cup;
- stew - 1 can;
- boiling water – 2.5-3 cups;
- onion – 1 piece;
- carrots – 1 piece;
- garlic – 2 cloves;
- salt to taste;
- pepper to taste;
- Bay leaf.
Preparation:
- Fill the cereal with water and put the cauldron on fire. Bring to a boil, reduce heat and simmer for 20 minutes.
- Open the can of stew and skim off the fat.
- Place a frying pan on the fire and add canned fat.
- Finely chop the onion.
- Grate the carrots or chop them into small strips with a knife.
- Place the onion in the pan and fry until golden brown.
- Add carrots to the pan and fry the vegetables together until half cooked.
- Chop the garlic.
- Place the stew and garlic into the pan.
- Mix the ingredients in a frying pan, add salt, pepper and bay leaf.
- Simmer the ingredients, stirring with a spatula until the liquid evaporates.
- Transfer the contents of the frying pan into a cauldron with barley, stir, cover and simmer the porridge for 20 minutes over medium heat.
- Turn off the heat, cover the cauldron with a thick towel and let the dish brew for 20-25 minutes.
Millet porridge with stewed meat
Soldier's millet porridge is a delicious dish that can be prepared not only outdoors, but also at home for lunch or early dinner. Porridge cooked over a fire in a cauldron produces a special aroma and taste, which is why millet is very popular in hiking, fishing and hunting.
Cooking time: 1 hour.
Ingredients:
- millet – 1 cup;
- stew - 1 can;
- water – 2 l;
- egg – 3 pcs;
- onion – 1 piece;
- parsley – 1 bunch;
- butter – 100 g;
- salt;
- pepper.
Preparation:
- Rinse the millet thoroughly and cook in salted water.
- Finely chop the onion and fry in a frying pan until golden brown.
- Beat eggs in a container.
- Chop the parsley.
- Place the cauldron with porridge on the fire, pour in the beaten eggs, add chopped herbs, pepper and salt.
- Place the stew into the cauldron and mix the ingredients thoroughly.
- Place oil on top, cover the cauldron with a lid and simmer the porridge over low heat until cooked.
Pearl barley porridge is not everyone's favorite dish. And the main reason is not its taste. The reason lies in the fact that not everyone can cook it correctly. The process of cooking it takes longer than cooking other cereals. However, the result is worth it - the porridge turns out incredibly tasty, aromatic and, most importantly, healthy and nutritious.
It is superior to other types of cereals in terms of the content of essential microelements, vitamins, and amino acids. It is the leader in phosphorus and selenium content. This porridge is especially recommended for older people and children, since it enriches the body with useful substances, in particular micro- and macroelements and vitamins. The calorie content of 100 grams of barley cooked in water is 109 calories.
There are a huge number of recipes for making pearl barley porridge in cookbooks. This is a universal cereal that can be cooked with sugar and butter, adding fruits - bananas, apples, dried fruits, while seasoning with honey, jam, preserves. You can serve these versions of sweet porridge with fermented milk products. Many kids will not remain indifferent to such a delicious breakfast.
The recipe for barley with stew is considered optimal in terms of cooking time, availability of ingredients and taste. Pearl barley porridge with stew is an incredibly easy to prepare dish.
Preparation
1. Rinse pearl barley and soak for at least 3 hours. Before cooking, drain the water and dry the swollen cereal a little by placing it in a colander.
2. Fill the prepared pearl barley with water and put it on the fire. After the water boils, reduce the heat and cook for another 10–15 minutes.
3. Meanwhile, peel the onion, wash it and cut it into small pieces. We also wash the carrots and grate them on a medium grater.
If desired, you can add a couple of cloves of garlic.
4. Take a frying pan with high sides, put it on the fire, pour in vegetable oil. You can use the fat found in the stew. Add chopped onion and grated carrots.
5. Add stew - chicken, pork or beef (optional).
6. Drain the water from the pearl barley, which is still undercooked, and add it to the vegetables fried in a frying pan. Pour 1 glass of boiling water.
7. Don’t forget to add salt, black pepper and other spices to taste.
When choosing stew, give preference to a quality product. And remember that real stew should not contain any other ingredients other than meat, onions, salt, spices and water. When choosing homemade stew, pay attention to the appearance and smell.
8. Stir and cover with a lid. Let simmer over low heat for 25–30 minutes until done.
Even those who have never been in military service have heard about this army dish - pearl barley porridge with stewed meat. Judging by the reviews of former military personnel, this masterpiece of army cooking does not evoke pleasant emotions in them; the sticky substance with meat fibers, although it gave a feeling of fullness, could not be called tasty and appetizing. Meanwhile, pearl barley army porridge with meat is Peter I’s favorite dish.
What products will you need?
How tasty the army dish will be depends on the quality of the stew. When buying it in a store, give preference to premium canned meat made in accordance with food GOST. This must be indicated on the bank. In this case, you will have hope that you will find pieces of meat in the jar, and not just cartilage and sinews or an incomprehensible jelly-like substance.
To prepare barley with stew, you will need: - 1 can of pork or beef stew; - 1 glass of pearl barley; - 1 onion; - 1 carrot; - 2–3 cloves of garlic;
Ground black pepper; - salt to taste.
How to properly cook pearl barley porridge with stewed meat
Pour the pearl barley into a metal sieve and rinse it well under cold running water. Drain the water and place the pearl barley in a dry, heated frying pan. Stirring, dry and fry it until golden brown; after this treatment, the pearl barley will not release gluten during cooking, and the porridge will turn out crumbly.
To prevent the porridge from overcooking, the washed grain can be pre-soaked in warm water for 5-6 hours and left at room temperature, covering the plate with a lid.
Transfer the cereal to a cauldron or thick-walled saucepan, add 2.5 cups of cold water, place on the stove, bring to a boil, then reduce the heat to low and leave to simmer for 20 minutes.
Open the stew. Using a spoon, carefully skim off the fat and melt it in a frying pan. When it warms up and the liquid in it has evaporated, add finely chopped onion to the pan and fry it until golden brown. Place the carrots, grated on a coarse grater, into the frying pan and fry lightly as well. Add stew and finely chopped garlic. Meat from a can, if the pieces are too large, can be pre-cut.
Pepper the contents of the frying pan and, if you want, put some spicy dry herbs in it - basil, marjoram, oregano, which will add flavor even to meat that has been cooked for a long time. Simmer everything over medium heat, stirring until at least half of the meat juice has evaporated.
Place the mixture in the pan where the pearl barley porridge is cooked. Mix everything, close the lid and simmer over low heat for another 20 minutes. Taste the porridge for salt and add more salt if necessary. Stir the porridge, remove the pan from the stove. For the porridge to be tasty, it needs to brew a little more, so cover the pan with a lid and leave for 30 minutes.
In Peter's times it was considered a royal dish. In modern life, this cereal is not very popular, although it contains a lot of vitamins and a large amount of fiber. It's all about how to prepare barley: the recipe for pearl barley porridge with stew will appeal to absolutely everyone, even men with a military background.
Ingredients:
- pearl barley – 1 cup;
- pork stew – 1 can;
- onion – 2 pcs.;
- water – 2.5 cups;
- carrots – 2 pcs.;
- garlic – 2 cloves.
Preparation
Pre-soak the pearl barley in cold water overnight or for at least 10 hours. Then drain the water, put the frying pan on high heat, add the fat from the stew and heat it up. Place finely chopped onion, grated carrots and chopped garlic in a frying pan. We wash the pearl barley several times, then put it in a pan and fill it with cold water. Let the water boil, reduce the heat and cook for 10 minutes under the lid. Then pour the cereal and water into the fried vegetables and add salt. Reduce the heat to low and simmer for 30 minutes (if the water has boiled away quickly, you need to add a little). knead with a fork and add to the barley, mix well and remove from heat. Let the porridge brew with the lid closed for 15 minutes.
Pearl barley porridge with stewed meat in a slow cooker
Ingredients:
Preparation
We wash the cereal several times. Finely chop the onion and tomato, grate the carrots. Place the chopped vegetables in the multicooker bowl, turn on the “Baking” mode and sauté until golden brown. Then lay out pearl barley and stewed meat, add water, salt and add spices to taste. We activate the “Pilaf” mode, when the timer sounds, stir the porridge, let it stand for a while.
