Soup field: a recipe for a house, a summer residence, a picnic

Field soup is a delicious and nutritious dish that can be cooked on a hike, at a dacha and just at home. Serve it in solid restaurants of national cuisine. The history of this dish goes back centuries, but it does not lose its relevance today.

Historical reference

Once upon a time this soup was cooked on bonfires during haymaking and other field work. And in the long journeys the rich soup with millet and lard was just a help. But in the old days people spent considerable time on overcoming relatively small (by modern standards) distance. There is evidence that they respected such soup and chumaks - Cossacks, who traded salt and transported it from deposits to many cities. The name that they usually used for this dish, the kulesh, is also preserved. The path through the steppe is not easy and dangerous, and in the evening at the fire it is so desirable to refresh yourself with something satisfying and tasty. It was not always possible to hunt, and not in all places hunting is possible. But salted lard and jerky, wrapped up in the way by a caring mother or wife, is kept beautifully and perfectly suited to cook from it on a long journey a rich kulesh.

Recipes of soup, of course, vary - because someone loves fattier, and someone does not like the smell of boiled bacon, and the ability to pre-fry vegetables is not always. But all this dish, invented by our ancestors more than one century ago, deserves attention. So let's look at all the subtleties of its preparation.

Seven times measure ...

Speaking about the prototype of the modern field soup, it becomes clear that there can be no question of strict dosages. Usually everything was sent to the kazan in the amount that was available: a handful of millet, a couple of three-sliced potatoes, a bulb, a salad shmat. Is there a carrot or a bunch of greens? It's wonderful, too, in the soup. A small piece of meat gave the brew a wonderful aroma and taste.

Today, according to the same principle, those who have already mastered the field soup are preparing. But for those who are just going to learn how to cook this dish, it is worth keeping to the recommendations on the choice and the number of products.

Classics of the genre

On average, two-liter soup pan will require the following products:

• Pork fat - 100 g;
• Potatoes - 3 pcs. medium size;
• Millet - 0,5 st;
• Onion - 2 pcs.
• Pepper, salt, bay leaf.

To prepare the fry, grind the lard (cubes or thin strips), cut the onions. Fry together. Thoroughly washed millet is loaded into boiling water, after boiling add the same diced potatoes. We send the soup to the broth for 10 minutes until ready. Solim and pepper to taste. Before serving, you can sprinkle the dish with chopped herbs.

Holiday of taste

Soup field can be prepared and in special cases. It is necessary to vary the recipe slightly, and a wonderful dish will turn out. To the traditional pork lard add kurbyuk (lamb), bacon, bacon and much more.

In many families, the field soup is very much respected, the recipe of which provides for pork ribs. To taste the broth turned out to be rich and expressive, before filling, they pre-fry together with onions and bacon. Some people like to add finely grated carrots to roast - this gives not only flavor and aroma, but also a golden hue. Smoked bacon gives an excellent result. By the way, you can use not only pork for making kulesh. Lamb, veal, duck meat, turkey, rabbit are not worse.

Other unusual supplements are also quite common. For example, you can cook soup with egg. For this purpose, chicken eggs boiled into the broth, cut into cubes or grated on a large grater, are added to the broth. Very good for this dish is suitable and mushrooms. Champignons and oyster mushrooms are simply cut into pieces and loaded into broth after potatoes, and if forest mushrooms are to be used, they must be boiled and rinsed beforehand. By the way, dried mushrooms are also great - just a small handful will give the dish a rich aroma.

Feed to the table

In respectable restaurants such soup is often served in colorful ethnic dishes, emphasizing the origin of the dish. A soft yellow soup with millet will look very good in brown pottery, painted in folk style. Traditional wooden spoons will also be appropriate.

This dish is combined with homemade bread made from rye or wheat flour, although the dark Borodino bread is also suitable for it. Many people like to fill soup with sour cream and sprinkle with greens, so these products should also be served to the table.