Sour field porridge: cooking recipes

Field porridge is an incredibly rich and fragrant dish. It is cooked on a fire or on a conventional cooker. It is prepared by a very simple technology and from a different set of ingredients. In today's article you will find not one interesting recipe for field porridge.

Variant with stew and vegetables

According to the technology described below, a very tasty and nutritious dish is obtained. They can easily be fed a large family. It is prepared so easily that any newcomer can easily cope with this task. To make a real field porridge, the recipe with a photo of which will be presented below, in advance, stock up on all the necessary products. In this case, you will need:

• 2.5 cups of millet.
• A dozen small potatoes.
• Bank of stew.
• A pair of onion bulbs.
• 7 or 8 chicken eggs.
• 250 grams of butter.
• A glass of vodka.
• Salt, dill, parsley and green onions.

Process description

Despite the simplicity of this recipe for field porridge, you need to adhere to the recommended algorithm clearly. Stew in a saucepan filled with boiling water. Twenty minutes later, 500 milliliters of broth are taken from there, and brushed and cut potatoes are sent to the remaining liquid. If desired, in the future field porridge you can put chopped carrots.

Once the potatoes are sufficiently softened, rinse the millet in a saucepan and leave to languish at minimum heat. To the cooked rump, add the diced onions and boil for another ten minutes.

Now it's time to tackle the previously cast broth. It dissolves raw chicken eggs, lightly whisked and sends it all into a common pan. A glass of vodka is poured into the ready-made porridge, salt and chopped greens are covered. All this is well mixed and extinguished for a few minutes. Then turn off the hotplate and insist the dish for a quarter of an hour. Now you know the simple recipe for field porridge. At the stake it will turn out more fragrant. Prepare it in the same sequence as on the stove. Therefore, you can easily cook such porridge on a picnic or fishing.

Variant with chicken

This very fragrant and hearty dish is ideal for a family dinner. It is prepared relatively quickly and simply. Since this recipe of field porridge assumes the presence of a certain set of components, you will have everything you need in advance. At this time in your home should be:

• A couple of liters of chicken broth.
• A glass of millet cereals.
• 300 grams of chicken fillet.
• 3 medium potatoes.
• Egg.
• 50 grams of fat.
• A quarter of a pack of butter.
• Salt and fresh herbs.

Sequencing

Chicken broth is poured into a suitable pan and sent to the fire. Once it boils, cut potatoes and washed millet are dipped into it. Shortly before the cereals are ready, a washed chicken fillet and chopped greens are put in a saucepan. After them in a ready-made dish add the beaten egg and chopped fried bacon.

After turning off the fire, butter is sent to the pan. All mix well and lay out on plates. If you want, you can cook this field porridge at the stake (a recipe with a photo can be seen in today's article).

Option with milk

The dish, cooked according to this technology, has a special taste and aroma. It is good that they can feed not only the elder, but also the younger generation. To make it, simple ingredients are required, the purchase of which does not affect the state of your wallet. This recipe for field porridge implies the use of a grocery set, which includes:

• A glass of millet.
• A pair of onion bulbs.
• A glass of cow's milk.
• 100-150 grams of smoked bacon.
• Average carrot.
• A couple of cloves of garlic.
• Salt, bay leaves and parsley.

Technology of preparation

Thoroughly washed and cleaned of fine debris, the millet is immersed in salted boiling water and boiled over a slow fire for about twenty minutes. Then the liquid in a saucepan is changed to clean and again sent to the stove. At the same stage in the future porridge add crushed onions and chopped carrots. Once all the water has evaporated from the pan, hot milk is poured into it and mixed well.

A few minutes later, the cut rump is sent cut cut smoked bacon, bay leaf, chopped parsley and crushed garlic. Ready porridge is insisted under the lid and after a quarter of an hour is put into a serving dish.

To significantly shorten the cooking time of cereals, many experienced experts recommend pre-soak it in cold water. So she swells and soon gets ready. If you plan to do field porridge not at home, but in nature, then do not forget to have a suitable bowler, a scoop with a long handle, a special can opener for opening cans with a stew and an S-shaped hook for hanging a vessel over a fire in advance.