Field soup - for a summer house and a picnic: recipe with photos and videos

Home Meat soups

The field soup was originally called “Kulesh”. It was prepared on the field, over a fire, and from available products. Since this dish belongs to field cuisine, it was very quickly renamed to the more understandable version “field”.

The basis of the soup is cereals - millet, onions and lard. It is lard that is stored for a long time without special conditions, providing rich broth and the necessary energy.

In modern conditions, soup has become homemade; now many people cook it with regular broth, in a warm kitchen on the stove. Some continue to use lard, others switched to bacon and brisket. Vegetables have also been added - now you can find mushrooms, potatoes, and other available vegetables.

Sometimes you can find recipes in which millet is replaced with peas or lentils. Any of them has the right to exist; we invite you to familiarize yourself with both classic and urban cooking options.

Millet cooks faster than beans or peas, but it is still worth soaking it in boiling water, at least for five minutes. This way it will become more pliable, open up and boil. If you like whole grains in your soup, then there is no need to soak.

How to cook field soup - 15 varieties

Homemade field soup
Field soup with chicken and crushed potatoes
Field soup with bacon
Field soup with tomatoes
Field soup with mushrooms
Field soup with sausage
Field soup with lard
Field soup with stew
Field soup on the fire with dried mushrooms
Field soup in a slow cooker
Field soup with lard and pepper
Field soup with peas
Field soup with rice and mushrooms
Field soup with fish broth
Field soup with barley

Homemade field soup

An option for those who cannot go out into nature, but want to taste the taste of field soup. Easy to prepare, and most importantly, you can prepare it at home.

Ingredients:

Meat broth - 2 l
Millet groats - 50 g
Potatoes - 2 pcs.
Fresh egg - 1 pc.
Onion - 1 pc.
Carrots - 1 pc.

Preparation:

Rinse the millet, inspect for foreign impurities, and clean. Pour boiling water over it for five minutes.

Cut the potatoes as convenient. Chop or grate onions and carrots for frying.

Prepare frying in a heated frying pan with oil. When it's simmered, pour in the broth. Add millet, cook until the cereal is softened.

Add salt and herbs to taste. Beat the egg and pour into the water, constantly stirring the soup. Can be served with crackers if desired.

Field soup with chicken and crushed potatoes

A simple recipe, useful for those who do not like lard. Regular chicken broth with legs, grated potatoes and boiled cereal will make the soup an excellent option for children.

Ingredients:

Chicken (legs or any other parts, not lean) - 400 g
Potatoes - 2 pcs.
Millet – 50 g
Egg - 1 pc.
Herbs, spices - to taste

Preparation:

Boil chicken broth, after half an hour add cereal and whole potatoes. When they are cooked, take them out, crush them and throw them back.

Stir the egg with a fork and pour into the broth, stirring constantly. Add greens.

Pumpkin puree soup for children: recipe

Delicate and velvety pumpkin soup will perfectly diversify your little one’s menu. It contains a lot of healthy fiber and vitamins. This dish may become your baby’s favorite. It is easy and quick to prepare, which is important for a mother with a small child. Recipe for pumpkin puree soup for children 1 year and older:

You should have the following products available:

Pumpkin - 200 grams
Carrots - 100 grams
Pumpkin seeds - 5-10 pieces (not fried)
Vegetable oil or butter - 3 grams
Cream - 100 grams

You need to prepare it like this:

Wash and peel the vegetables. Cut into small cubes.
Place the vegetables in a saucepan and add a glass of water and add a little salt. Put it on gas for 30-40 minutes.
When they are cooked and even softened, add pumpkin seeds and grind the mass with a blender. You can pour it into a blender bowl and grind it, but to do this you need to cool the soup a little.
Now pour in the cream and heat the soup over the fire again.
After this, add a little butter or vegetable oil to the pumpkin-carrot mixture, cool the soup and serve to the baby.

If desired, you can add a little sugar or 0.5 teaspoon of honey to the dish, but if the child is not allergic to this product.

Field soup with bacon

An interesting option for making soup with bacon. The latter gives a slight hint of smokedness, a rich broth and an incomparable aroma.

Ingredients:

Vegetable broth - 2 l
Millet groats - 50 g
Bacon - 50 g
Potatoes - 4 pcs.
Onion - 1 pc.
Carrots - 2 pcs.
Spices, herbs - to taste

Preparation:

Saute the grated onions and carrots, then add the bacon pieces to them. Boil the washed cereal in vegetable broth.

When it swells, add potatoes and cook until tender. Transfer the contents of the saucepan to the saucepan. Add spices and herbs to taste.

If the color of the broth seems too pale, you can correct this. It is enough to put a couple of onion scales into it and boil. The color will change to a rich golden color.

Field soup with tomatoes

This version of preparing the soup is more interesting, with the addition of pepper and tomato. It is also quite spicy and spicy due to the use of garlic and pepper.

Ingredients:

Any meat broth - 2 l
Millet groats - 50 g
Tomatoes - 2 pcs.
Sweet bell pepper - 2 pcs.
Lard - 100 g
Potatoes - 4 pcs.
Onion - 2 pcs.
Carrots - 2 pcs.
Horseradish, mustard - 1 tbsp. l.
Garlic and hot pepper - to taste
Spices, herbs - to taste

Preparation:

Boil potatoes, millet and grated carrots in broth. Melt the lard in a frying pan without anything else, and sauté the onions and bell peppers, cut into small cubes, in it.

Crush and grind the garlic and chili.

Place the contents of the frying pan, chopped tomatoes, cooked cereal, and a mixture of spicy foods, including mustard and horseradish, into the broth.

Add spices, herbs and let it brew for another minute, then turn off the heat.

Kulesh of trout heads

Every culinary specialist knows that the basis of the first courses is the aromatic and rich broth with which we will cook, and then the kulesh. I had trout heads, fennel, carrots and other root vegetables that improve the color and taste of the future broth, as well as cloves of young garlic, fresh herbs, young onions, all kinds of spices from bay leaves, a mixture of peppers and ending with allspice. You can add ginger root, a small piece of lemongrass and dried pepperoncino peppers to make the broth taste amazing.

Preparation

So, wash the vegetables and greens, peel them in large pieces, lightly crush the garlic cloves with a knife for greater effect, wash the fish heads thoroughly, remove the gills and place them in a wide, deep saucepan. Fill with cold water, bring to a boil, skim off the foam and salt to taste. Omit all the spices, vegetables and root vegetables, cook under the lid for 45 minutes. Place the heads on a plate and remove all the “meat” so that there are no bones.

Next, for the soup, fry finely chopped onion and garlic in a small amount of oil until transparent and light golden brown. Add small chopped tomatoes, simmer for 1-2 minutes. Pour in the broth (decide for yourself), add half a glass of washed millet, 1 tbsp. l. dry dill and any herbs, cook under the lid until the millet is ready. then lower the fish, remove the heat and simmer the kulesh for about 20 minutes. It is important that the amount of broth is sufficient so that the field soup does not turn into porridge due to millet.

Also, amateurs pour the kulesh into a large ceramic pot and set it to simmer on almost heated and smoldering birch logs. The result is “haute cuisine” in the form of a kulesh. We pour the kulesh into plates, take the garlic crouton in one hand and a large spoon in the other and enjoy the recipe of bygone days.

Field soup with mushrooms

Soup with plenty of meat products and mushrooms. Nourishing, aromatic, thick, it will appeal to the male half of your family.

Ingredients:

Pork ribs – 400 g
Brisket – 200 g
Millet – 100 g
Mushrooms – 200 g
Potatoes - 3 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Oil for frying
Spices and herbs - to taste

Preparation:

Rinse the ribs and fry them in a dry frying pan. Pour water into a saucepan, boil and add the fried ribs.

Place the brisket in the same frying pan and fry, and then transfer it to the soup in the same way. Chop the onions, carrots and mushrooms and put them in a saucepan to simmer.

Then simmer the potato squares there.

Pour the cereal into the pan when the ribs are almost ready.

After this, transfer the contents of the saucepan into the soup and continue to cook until the cereal and potatoes are completely cooked.

Milk soup for children: recipe

Milk soups and porridges are essential for children's bodies. Milk contains many amino acids, protein and other beneficial substances. Dairy dishes accompany the baby until he grows up. Here is a recipe for milk soup with small noodles for children 1 year and older:

To prepare the dish you will need the following products:

Milk - 1 glass
Small vermicelli - 1 tablespoon
Sugar - 1/3 teaspoon
Butter - 3 grams
Vanilla - on the tip of a knife

How to cook:

Dilute whole milk with water 1:1, otherwise it will be too fatty. Milk from the store with a fat content of 2.5% must also be diluted: 2 parts milk to 1 part water. Place a glass of diluted milk in a saucepan on gas.
Before this, cook the vermicelli and drain it in a colander.
Then put boiled vermicelli into boiling milk, add vanilla and sugar. Cook for 2-3 minutes.
Turn off the finished soup and season with butter. When the dish has cooled down a little, serve it to your baby.

Milk soup can be cooked using the same technology with rice, buckwheat or pumpkin. By the way, it’s easy to cook other dishes from pumpkin. Read the recipe below.

Field soup with sausage

An ideal option for those who do not like lard or do not keep it in the refrigerator. Any smoked sausage will serve as the basis for the broth.

Ingredients:

Sausage – 200 g
Millet – 50 g
Potatoes - 4 pcs.
Onion - 1 pc.
Spices and herbs - to taste

Preparation:

Cut the potatoes into cubes and send them to cook along with the millet. Also cut the sausage and add it to the pan.

Chop the onion and send it after the sausage. Chop the greens and sprinkle into the soup.

Recipe and cooking details

This option is most adapted to modern culinary nuances. But the recipe is based on the original method of preparation.

Rinse half the chicken and cut into pieces. Fill with water (about 2.5 liters) and bring to a boil. Add a little salt and cook over low heat. Skim off the foam until it stops forming. Cook the chicken until done, covering the pan with a lid. Then you need to take it out, and the broth will be useful for making soup. An economical option is cubed broth. You can also cook with meat broth.

Cut 400 grams of smoked brisket or lard into small pieces, after removing the skin and removing excess salt. Heat the sunflower oil and fry, after which the greaves can be added to the pan with the broth.

According to the recipe for making this field soup with millet, you need to prepare vegetables: onions, carrots, potatoes, celery root. Wash them, peel them and cut them into cubes. Add the ingredients to the broth and cook for 10-15 minutes over low heat. Remove the vegetables and transfer them to the fat remaining from the brisket and lard. Sauté for 10 minutes, stirring constantly, and then return to the pan.

Rinse the millet thoroughly (one glass), pour boiling water over it and add it to the pan. Cook all ingredients for about 25 minutes, stirring. When the dish is almost ready, add pepper, salt, spices and bay leaf. Before serving, garnish with herbs.

In order for the aroma to be rich and appetizing, the dish must steep for at least half an hour, be sure to cover with a lid. Best eaten with rye bread – it’s the perfect combination.

This dish turns out to be original if you boil the potatoes separately, then prepare the puree and add it to the broth. The soup will acquire a special taste and velvety consistency.

Field soup with lard

A simple, standard cooking option. Lard and other products are always available, so soup can be a lifesaver when you don’t have the money for something fancy.

Ingredients:

Lard - 200 g
Millet – 100 g
Potatoes - 3 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Spices and herbs - to taste

Preparation:

Pour boiling water over the cereal. Fry lard in a dry frying pan, add chopped onions and carrots.

Add potatoes to the pan with millet and cook until both products are ready. Place the contents of the pan and check for spices.

When serving, add greens.

Serving

In reputable restaurants, this soup is often served in colorful ethnic dishes, emphasizing the origin of the dish. Pale yellow soup with millet will look very good in brown earthenware, painted in folk style. Traditional wooden spoons would also be appropriate.

This dish goes well with homemade bread made from rye or wheat flour, although dark Borodino bread also goes well with it. Many people like to season the soup with field sour cream and sprinkle with herbs, so these products are also worth serving.

Field soup with stew

A truly camping version of soup cooked with stew. Stewed meat is often used in outings, as it is a source of meat and does not spoil for a long time. Dishes made from it turn out tasty and unusual.

Ingredients:

Stew - 1 can
Millet – 100 g
Potatoes - 3 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Spices, salt - to taste

Preparation:

Place the fat that is under the lid of the can of stew into the frying pan.

Melt and fry chopped onions and carrots on it. Cut the potatoes and put them on the fire along with the millet.

When the vegetables turn golden, add all the remaining meat from the jar, simmer a little and put the entire contents into the pan. When serving, sprinkle with herbs.

Even though the stew goes into the soup, try to choose a quality one, focusing on the composition. And it’s better to choose in a glass container - this way you can evaluate the ratio of broth to meat, as well as its quality.

Field soup on the fire with dried mushrooms

A real field soup, cooked in camp conditions, over a fire. Even if you repeat the preparation of the dish at home one after the other, it will never turn out with the same unique smoky aroma.

Ingredients:

Lard - 200 g
Bacon - 200 g
Millet – 100 g
Dried mushrooms - 50 g
Onion - 1 pc.
Butter - 100 g
Spices and herbs - to taste

Preparation:

Hang a pot over the fire, boil water and pour millet into it. Fry lard and bacon in a frying pan, add chopped carrots and onions.

Add grated dried mushrooms to the pan. Place the roast into a saucepan and add oil, spices, and herbs before turning off.

Accidentally over-salted broth can be saved by adding a potato or apple to it. In ten minutes they will absorb the salt, after which they need to be removed.

Field soup in a slow cooker

Progress has not spared the “Soviet” field soup. Many housewives adapted the recipe for cooking in their favorite slow cooker, which did not affect the taste in any way.

Ingredients:

Meat broth (preferably with bones) - 2 l
Potatoes - 2 pcs.
Carrots - 1 pc.
Tomato - 1 pc.
Onion - 1 pc.
Millet – 70 g
Spices and salt - to taste

Preparation:

The broth can be boiled in advance, or you can put it directly in the multicooker bowl, adding potatoes and millet half an hour after boiling.

Separately prepare frying carrots, tomatoes and onions. If this is not possible, it must be prepared in advance also in a multicooker in the “Frying” mode.

You can add raw vegetables to reduce the calorie content. Remove the meat from the broth, disassemble it into pieces and put it back.

Add fried or raw vegetables to the soup and cook for another ten minutes.

Measure seven times...

Speaking about the prototype of modern field soup, it becomes clear that there can be no question of strict dosages. Usually everything that was available was sent to the cauldron: a handful of millet, a couple of chopped potatoes, an onion, a piece of lard. Do you have a carrot or a bunch of greens? Great, also in soup. A small piece of meat gave the brew a wonderful aroma and taste.

Today, those who have long mastered field soup cook using the same principle. But those who are just planning to learn how to cook this dish should follow the recommendations for the choice and quantity of ingredients.

Field soup with lard and pepper

Thick, rich soup. Ideally, it is cooked over a fire, but it turns out just as good at home.

Ingredients:

Stew - 1 can
Lard - 100 g
Millet – 50 g
Bell pepper - 2 pcs.
Potatoes - 3 pcs.
Onion - 1 pc.
Carrots - 1 pc.

Preparation:

Soak the millet.

Cut the lard. Melt lard in a cauldron, fry onions and carrots in it. Season and leave to simmer. Chop the potatoes and add to the cauldron.

Add water and leave to cook until done. Add millet and add a can of stew.

Add greens.

Historical reference

Once upon a time, this soup was cooked over fires during haymaking and other field work. And on long journeys, rich soup with millet and lard was simply a lifesaver. But in the old days, people spent considerable time covering relatively short (by modern standards) distances. There is evidence that such soup was also respected by the Chumaks - the Cossacks who traded salt and transported it from the deposits to many cities. The name that they usually applied to this dish has also been preserved - kulesh. The path through the steppe is difficult and dangerous, and in the evening by the fire you really want to eat something nourishing and tasty. It was not always possible to hunt, and hunting is not possible in all places. But salted lard and dried meat, wrapped for the journey by a caring mother or wife, are stored perfectly and are excellent for preparing a hearty kulesh from it on a long hike.

Recipes for field soup, of course, vary - after all, some people like it richer, while others don’t like the smell of boiled lard at all, and it’s not always possible to pre-fry the vegetables. But still, this dish, invented by our ancestors more than a century ago, deserves attention. So we’ll figure out all the intricacies of its preparation.

Field soup with peas

The method of preparing the soup has been preserved, but the main component - cereals - has been replaced. Those who don't like millet may like this option.

Ingredients:

Meat broth (optional) - 2 l
Bacon - 200 g
Peas - half a glass
Potatoes - 3 pcs.
Spices, salt - to taste
Onion - 1 pc.

Preparation:

Soak the peas overnight, for at least two hours. Let it cook, either simultaneously with the meat or separately.

Cook for an hour and a half. During this time, cut the vegetables. Add the potatoes to the peas, sauté the onions in the bacon, and also add to the broth.

Cook until the potatoes are ready. Serve with greens.

Field soup with rice and mushrooms

Modified recipe using rice and mushrooms. Rice can be a single grain in a dish, or it can be a 50/50 mixture with millet.

Ingredients:

Meat with fat - 200 g
Lard - 200 g
Rice (or millet 50/50) - 100 g
Champignons – 200 g
Potatoes - 2 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Garlic - to taste
Spices - to taste

Preparation:

Boil the mushrooms. Sauté vegetables in a cauldron in lard with garlic, then add boiled mushrooms to them.

Let the broth simmer, after an hour add rice and potatoes. Place the contents in a saucepan and cook until tender. Serve with sour cream.

Field soup with fish broth

Many people believe that field soup is just that, something that is cooked over a fire and whatever it is made from. Therefore, a recipe appeared with fish broth, very reminiscent of fish soup.

Ingredients:

Any fish - 500 g
Millet – 80 g
Lard - 50 g
Potatoes - 1 pc.
Carrots - 1 pc.
Onion - 1 pc.
Spices - to taste

Preparation:

Boil the fish broth and strain so that there are no bones. Boil millet and potatoes in broth.

Sauté onions and carrots in lard, add to the broth and cook until the cereal is ready. When serving, place a piece of fish on a plate.

History of origin

Throughout its history, this dish with millet has not had an exact recipe. It was prepared from the ingredients that were at hand and was called “axe porridge.” But the constant components are millet and onions. Sometimes housewives added potatoes.

The dish was associated with the famous kulesh, which the Cossacks cooked from millet, cracklings and onions. The modern interpretation is so successful that even demanding tasters enjoy its taste. The calorie content of real field soup is low, but you can make it more satisfying by adding everything that will make it richer and more flavorful: lard, stewed meat, onions, carrots, meat and other products.

In public catering, every cook knows by heart the technological map of field soup:

Onions and carrots are finely chopped and sautéed;
The broth must be brought to a boil, add diced potatoes, cereals and vegetables into it;
When it is almost ready, add salt and pepper;
Semolina is added 10 minutes before readiness.

The technological map indicates that the dish can be prepared with fish. It is boiled separately and then added to the broth.

Recipe and cooking details

This option is most adapted to modern culinary nuances. But the recipe is based on the original method of preparation.

In order for the aroma to be rich and appetizing, the dish must steep for at least half an hour, be sure to cover with a lid. Best eaten with rye bread – it’s the perfect combination.

This dish turns out to be original if you boil the potatoes separately, then prepare the puree and add it to the broth. The soup will acquire a special taste and velvety consistency.

Field soup with egg

Cook the broth using chicken or prepared cubes. Peel the potatoes and add them whole to the pan. Immediately add the washed millet. Field soup with egg and millet should turn out thick, but not too thick - you don’t need to make porridge out of it.

When the potatoes are cooked, take them out, crush them and put them back into the broth. Beat the eggs in a separate bowl and pour into the pan in a thin stream. Make a fry of finely chopped onions and carrots, add to the broth. When the egg soup is cooked, garnish it with herbs and let it brew.

Unusual cooking method

To prepare a very tasty field soup, you need to create a “bouquet”: connect chives, celery, thyme and parsley with a special thread. Cover half the duck with water and bring to a boil. Remove the foam, add the “bouquet” and cook for at least 1.5 hours.

Chop the shallots, cut the peppers, carrots, turnips and potatoes into cubes. When the duck is cooked, separate it into pieces, remove the bones and return the meat to the broth. Add vegetables and cook until half cooked, add salt.

After this, you can add millet. When the dish is cooked, add garlic, horseradish, bay leaf. After it has brewed, you can serve it to the table.

The peculiarity of this first dish is that you can improvise with the composition without fear of spoiling the taste. If, in addition to millet and onions, it includes your favorite products, then you can create a noble and refined dish that will become a frequent guest on your table. Those who are losing weight can safely eat it - the calorie content is only 93.5 kcal.

Have delicious first courses and bon appetit!

Field soup is one of the most popular dishes prepared in canteens, hospitals, camps, military units and other government catering establishments. Field soup is very often served in kindergartens - the children eat it with pleasure. Previously, it was found everywhere, but culinary experts diversified it a little by adding new components.

Although it has undergone changes, it has not lost its original taste. Preparing the soup does not require much effort and does not take much time. How to prepare field soup?