Soldier porridge is not made from an ax at all. Army recipes for field dishes

Soldier porridge is not cooked from the ax. But where did this interesting statement come from? The thing is that during the military operations there were very often problems with food. Therefore, the cooks of the field kitchen had to excel in order to nourish the soldiers. For the preparation of lunch, all the stocks for a rainy day were used - the remains of millet, pearl barley and any other cereal. Therefore, the idea developed that a soldier's porridge is brewed from what comes to hand. But because of this variety of ingredients, it is the most nutritious food for strong men who need to restore their strength after constant physical exertion.

Soldier porridge: the origin of the dish

The history of classical camp food is rooted in the distant past, when the great military leader Alexander Vasilievich Suvorov was at war. It was he on one of the days of the Alpine transition, when the stocks of food were running out, and he offered to cook porridge for soldiers from everything that is. In the course went not only the remains of fat and meat, but also peas, pearl barley, millet and buckwheat. The soldiers were fed, and this is the main guarantee of success in the battle and the future victory. Until now, no one can accurately describe the correct recipe for that cooking porridge. But always the most important criterion of the dish is its satiety, so the obligatory ingredients are croup and meat. We offer you two recipes describing how soldier porridge is cooked. The recipe is based on the use of "the army's" cereals - perlovki, the second describes the preparation of dishes from buckwheat.

Soldier porridge with stewed meat

Since this groats are rather stiff, it requires prolonged cooking. To shorten cooking time, you can soak it overnight, filling it with cold water. In the morning, rinse the groats several times. Pour water, given that the fluid will need five to six times more than the perlovks. Cook the porridge for at least an hour to almost boiled all the water. At this time finely chopped onions and grated carrots fry in oil until orange. Vegetable mass pour into the boiling mixture, there add the stew. Try taste, season and season with spices. After a few minutes of boiling, turn off the heat and allow the porridge to stand for half an hour, slightly wrapping it. Then proceed to army tasting!

How to cook buckwheat porridge

Do you want to fully experience the taste of camp food? Then prepare this army dish at the tourist halt or during summer fishing with an overnight stay. The speed of cooking cereals will allow you to spend a minimum of time. So, to get eight to ten servings you will need two glasses of buckwheat and two small cans of stew. After pouring the croup into a boiling pot of water, pay attention to the liquid level. To ensure that the porridge is well-boiled and at the same time friable, provide a moderate fire. Water should cover the porridge from above by two to three centimeters. After 15-20 minutes of cooking, you can add stew, salt and greens. Stir and let it down for a minute or two. Soldier porridge from buckwheat is ready!

Soldiers' Traditions

Not everyone has the opportunity to cook real army porridge on an open fire in a bowler hat. But, according to Russian traditions, it is customary to cook soldier's food in the field kitchens during the Victory Day. Trying such a mess, you will fully feel the army spirit. Is not it tasty?