An almost ideal way to cook fish kebabs on coals. First, the fish is cut into fillets, then into portioned pieces along with the skin. Further, the lenok is literally marinated for about 15 minutes in onions, salt and black pepper, strung on skewers and baked until a beautiful golden brown... Such a shish kebab from lenok with pickled onions is served.

Photo of cooked cabbage soup on the rafting. The cabbage soup was prepared on the basis of stewed meat, but on the basis of fresh vegetables - fresh cabbage, potatoes, carrots, onions and even a tomato. The cabbage soup shown in the photo was cooked on a fire in a camping cauldron; the recipe for making this cabbage soup with a photo can be viewed here.

The recipe for shurpa, which I cooked on rafting. To prepare a camping shurpa, a lamb stew is taken, a whole set of various dry spices and, of course, fresh vegetables: potatoes, onions and carrots. Of course, this stewed meat shurpa is not cooked very quickly, but the soup turns out to be very tasty and rich, which is what you need for a day.

Photo of he from grayling which I cooked on rafting. The fish was cleaned, gutted, fins were cut off from it. Further, in general, the perverted stage of filleting grayling began! Well, what to do if on the 8th day of our water hike the grayling was practically tasted in all forms and forms !? The resulting grayling fillets were marinated with onion rings, black pepper and diluted vinegar for about 30 minutes, after which it turned out to be one of the best camping snacks I have ever prepared in nature.

Photo of a heh from a fish, which I once cooked on a rafting. In this case, it was he in Korean and it was prepared from taimen, however, any white fish will do for cooking: pike perch, taimen, lenok, grayling, whitefish, muksun, etc. The cooking process is quite simple: you need to pour onion, garlic and red hot ground pepper with hot vegetable oil, combine this mixture with pieces fish fillet, add ground coriander, black pepper, vinegar, after which the appetizer is served. It is especially good with a slice of black bread! In other words, if you have not decided how to make he from fish, you can use this recipe, the appetizer is really very tasty!

Fresh grayling was cut into pieces, sprinkled with salt and pepper, after which, all this delight was filled with a solution of diluted vinegar. And at the end of the preparation of this grayling dish, onion, put a couple of lemon slices and poured a little vegetable oil... It turned out to be a very tasty outdoor fish snack.

The grayling shown in the photo was baked on a poke over the coals of a normal taiga fire. Everything is done very simply. Cut off the rod, sharpen it on one side, then string the peeled grayling on it, sprinkle the fish with salt and black pepper and place it over the coals. This whole simple process of making baked grayling is described here.

Photo of the grayling which we roasted on the rafting. They caught a lot of fish, ate it lightly salted, boiled the fish soup and decided to fry it too. In order to get a fragrant dish, we decided not only to fry the grayling, but to marinate it well beforehand. The fish was peeled, put in a bowl, covered with salt and black pepper, aged for about an hour, and only after that, the grayling was dipped in flour and fried in a pan.

The photo shows a bowl of fish soup, and not just fish soup, but fish soup from fresh grayling, which was caught in the upper reaches of the Yenisei in August 2011. Actually, there is no need to specifically describe here how the soup shown in the photo was prepared, because, by tradition, I already made it here: grayling fish soup, but it's nice to remember that the idea to cook real ear from grayling was realized this time. The thing is that when it’s the turn to cook fish soup on a hike, hungry tourists constantly crawl under the arm and try to convince the cook that potatoes and cereals need to be added to the ear and so that it’s thicker and more satisfying! But the ear is a completely different topic! So I decided to go for a little trick this time, and took it before realizing my insidious plan, i.e. cook fish soup just from fish and onions (without other "hearty" fillers), fed my fellow tourists with pancakes, and as soon as the alertness of well-fed tourists diminished, then I began to cook my fish soup. Oh, it's nice to see her again in the photo!

Photo of grayling fish soup prepared only from fish and onions. The beautiful golden color of the soup is given by the onion peel, which was used to cook the transparent fish broth... After boiling the broth from the heads and tails of the grayling, large pieces of fish were put in the ear, well, after 10 minutes of cooking, the fish soup was completely ready.

Photo of fish soup cooked from the head and tail of a taimen. The head was huge, so we barely managed to place it in a five-liter cauldron! Actually preparing the ear is very simple - we place the head of a rather large taimen, freed from the gills, in a cauldron along with fins and a tail, add a couple of peeled, but not chopped onions and one carrot. We fill the whole thing with cold clean water from the river, and put the cauldron with fish on the fire. We cook the fish soup, not forgetting to periodically remove the foam from it for 40 minutes, after which we serve the dish to the table in the form of two dishes - a boiled head and a bowl of very tasty and rich fish soup. Of course, I understand that the simplicity of this soup is off scale, but nevertheless, I was not too lazy and wrote its recipe with a photo here.

Photo of a fish appetizer - fillet of taimen marinated in soy sauce along with coarsely chopped vegetables (tomatoes, onions, bell peppers). The taste of the dish resembles shades Japanese food(due to the presence in the marinade soy sauce and wasabi), this camping snack is prepared very simply: cut into rings fresh tomatoes, clean and cut onions into rings. Cut the bell peppers into large half rings. Fillet of fish (and this can be taimen, nelma, lenok, grayling or any clean fish that is found in mountain rivers) we cut in large pieces, combine with vegetables and season with marinade made from soy sauce, wasabi and garlic, cut into slices. Now we just have to shake the fish and vegetables well, let it marinate for 15-20 minutes and the dish can be served at the camp table!

Photo of the final dish of taimen, which I baked with potatoes on a rafting down the river. Kaa-Khem (Tyva). This time for the rafting, I took a camp smokehouse with me and decided to reorient it a little into the oven. Why is it enough to place what you bake in the very center of the smokehouse, and put it on the fire so that warmth hugs the iron body from all sides ... step by step photos can be found here.

Photo of cooked taimen, which this time was baked in aluminum foil. The recipe is simple, so it is most suitable for rafting or fishing. You need to gut the fish, rub it inside and out with salt and freshly ground black pepper, stuff the parsley and dill prepared for the campaign into the belly, wrap it well in foil and bake it over the coals of the fire until tender. It is quite obvious that in the same way you can cook any fish caught on a fishing trip, but nevertheless, I have dedicated a separate recipe to baked taimen, which you can find here.

Photos of trout steaks, which I fried on the rafting along the river. Kaa-Khem (Tyva) in the summer of 2012. The freshly caught fish was cut across the carcass with steaks, salted and peppery. One onion was rubbed on a fine grater, then the resulting onion gruel was salted, peppered and sprinkled with squeezed lemon juice. Well, then, pieces of taimen were rolled alternately in flour, onion puree and again in flour, and then the fish was fried in a pan.

First of all, the list is intended for those who travel with us. However, the recommendations are similar for all such trips, so I post them in the public domain. It may be useful to someone else.

In contrast, "weekend rafting" is a simple and undemanding business. But poor gear can ruin the experience and experience of such a simple hike. Therefore, there is a necessary minimum of things that are recommended to take with you, and it is given here.

The “Gorky” team is famous for its exceptionally high-quality organization and abundant hospitality. No excesses in my memory and in the memory of my acquaintances have yet happened - perhaps because the "Team" is well prepared for them. A huge "first aid kit" is carried with him with everything, including adrenaline injections (I wonder if they needed them at least once on such alloys?). There is a lot of food and it is varied.

Provide for almost everyone. It is easier to list what is not included in the kit: individual medicines and hygiene products, clothes, alcohol, cellular communications, electricity (there will be nowhere to charge the devices). Everything else is there. Tents, sleeping bags, rugs, mugs, spoons, bowls, everything for cooking, the food itself, transfers from train to train, experienced captains, first-aid kit of a water manager.

Nutrition. On the rafting "Team" prepares, and cooks deliciously. If you wish, you can integrate into the process and help / prepare something of your own. Traditionally, on the second day, our group prepares mulled wine. Also, pancakes are usually baked right on the fire, coffee is brewed in a pot, and omelets are made. They cook on gas, carry large cylinders with them. Therefore, we are not dependent on either firewood or the weather. A bonfire is made solely for our comfort and pleasure. In case of rain, the fire and the eating area are covered with awnings.

Food provided: juices in packages, soups, eggs, potatoes, cereals, hodgepodge, stews, chicken legs, yoghurts, fruits and vegetables, milk tea, coffee. Eating all this is impossible.

Toilet. The toilet is usually organized on the outskirts. A hole is dug and a tarpaulin booth is placed above it. On the way, you can see that the WC is busy, and no embarrassment happens.

Hygiene. In the camp, a washbasin with cool water is attached to a tree.

Weather. Usually for the first the May holidays the weather in the Nizhny Novgorod region is good. Sunny, + 10-15 ° and above - take dark glasses and sunscreen products. However, just in case it is worth getting ready for the cold (especially at night) and for the rain. Also keep in mind - this is still spring, not summer. The weather is changeable. And as soon as the sun sets behind a cloud, you want to put back on both a T-shirt and a fleece, and sometimes a jacket with a hat.

Process

• [transfer] We arrive by train to Nizhny Novgorod. (Some do not go from Moscow, some go by car).
• [transfer] The "team" picks us up at the station in Nizhny Novgorod and takes us by bus "Pazike" to the starting point. This is usually an hour or three drive away. If you wish, we can stop by a supermarket and buy additional food (more often wine and beer).
• [Coast] Next, lunch is being prepared, we eat it.
• [Coast] We receive equipment: everyone is given a rug, a sleeping bag. A tent is given for a couple / three. You can bring your own if you like.
• [Coast] We pack our things in the huge hermetic bags provided to us (see the photo). The volume of the bags is 90-120 liters. It is better to take with you such backpacks and bags that fit in there.
• [water] We dive with our belongings on rafts / kayaks, swim for several hours to the point of overnight stay. It is usually not necessary to paddle especially, the route is relaxed.
• [Coast] We unload there, set up tents. If you don't know how, it's not a problem - either your comrades or someone from the "Team" will always help.
• [Coast] At this time, dinner is being prepared. We eat, drink, sing, talk, play, go to bed.
• [Coast] The next morning, the "Team" prepares breakfast, we eat it slowly. At 10-11 o'clock we will sail.
• [water] We sail for several hours, disembark and the "Team" prepares a hot lunch.
• [Coast] We eat, we walk, we conduct conversations.
• [water] We dive again and swim until the evening (three to four hours).
• [Coast] We disembark on the shore, set up tents, have dinner, have fun, swim, sleep.
• [Coast] Breakfast in the morning, departure.
• [water] We sail for half a day and arrive at the final point. We unload there, the "Team" prepares lunch, we take our things from the hermetic bags.
• [Coast] We eat, take a goodbye photo, get on the bus.
• [transfer] We go to the station of Nizhny Novgorod.
• [transfer] We sit down on the train and go to Moscow. (Some go in their cars, some not to Moscow).

Now about what to take with you.

Clothes and stuff: general list

• The documents... Passport if traveling by train.
• A little of money, to buy ice cream and coffee on the way.
• Thermal underwear. Up and down. It is the “thermo”, which warms up - not sweat-removing. Ask at the sports store.
• Socks. Light, medium frost resistance, warm, thick woolen in boots and / or at night. Just in case. Warm (dry!) ​​Feet are very important.
• Sandals / slippers. Walking warm around the camp and on the train.
• Boots. Very light rubber boots are now on sale, and they are irreplaceable on a hike. Buy with an insert.
• Sneakers or something for everyday walking. Before the train or at the camp, if it's not hot.
• T-shirt etc. How to sleep on the train and in a tent. Here is your choice, who loves what.
• Flisk. Jacket over a T-shirt or thermal underwear. When it's not raining yet, but it's not so hot.
• Lightweight pants. Can be fleece.
• Warm pants for evening.
• Lightweight clothing in case of heat and sun. Shorts T-shirt…
• Warm jacket. It can be chilly in the evening. More often, 3-6 °, but occasionally the temperature dropped to 0 °.
• Rain cover. It will be useful both in the evening and on the water. You can buy the simplest one in a sports store. This is not a bike trip, we do not care about sailing. Alternatively, a waterproof water bump suit. They are made from Bologna and are worn over regular clothing. I prefer these.
• Panties, bras- to taste and desire.
• Bathing accessories. We usually swim naked, but you never know. Therefore swimming trunks, a towel. It is best to take a membrane light towel, they are sold in any sports store.
• Sunglasses. The sun can be quite bright.
• Anti-chapping cream for lips. The wind is also invigorating.
• On the head: a hat for the evening and a cap / bandana for the day.
• Something on the neck, from the wind... A scarf or bandana. I'm a Buff fan.
• Light gloves for evening.
• Alloy gloves: when rowing, gloves protect your hands from cold and chafing. There are special gloves for these cases, but many simply buy cotton gloves with rubber pimples at the construction store.
• Hermetic bag or a waterproof raft / kayak bag for personal items. Liters by 10-20. To fit a jacket, a camera.
• Hygienic and toiletries.
• Seats- foam rubber pieces for the butt, with an elastic band.
• Medicine, if nessesary.
• My mug, if you have a loved one.
• Alcohol and goodies optional. Remember, however, that you are not the only one buying alcohol. Coordinate with your comrades so as not to drag too much.
• Spare batteries and batteries, chargers- if you plan to use the equipment.

Almost all of this can be bought at Extreme at the River Station or in sports stores, from Decathlon to Kant.

More details where you need it. There are five contexts in the hike, with different requirements.

• Way back and forth: train and bus.
• Rafting on the water. In kayak and raft.
• Rafting on the shore. Campfire in the afternoon, in the evening, v tent.

Way back and forth

Clothing. Anything that is comfortable to sit in for several hours on the train and bus. It's not cold there. If we go on the train with an overnight stay, then what will you sleep in. AND slippers , for walking on the wagon.

Food is water. It's worth taking some water and sandwiches with you, but keep in mind: you drink more, pee more. Especially if you drink alcohol. Usually, 100-200 grams of strong alcohol in a flask and a liter of water are enough. Some take a can of beer with them on the way back and forth. Sandwiches are also welcome. Their number depends on individual needs, but always keep in mind: as soon as we reach the river, they will not only be fed a lot, but for slaughter. That which was not eaten on the road will be safely forgotten and thrown away.

Other. The train will need a passport and a ticket. It is recommended to take cash with you, one thousand or two. And buy ice cream on the train, and drink coffee or beer at the station. We usually chat and sing. but if you want, take with you something to listen and read. Everything that I ever took, I carried with me.

Rafting, on water

The water can be from "hot and calm" to "cold, wind and rain". Stock up on the top bar and be ready to show up in case of heat.

Clothing. Nice combination: thermal underwear (if cold is expected) fleece pants, fleece jacket, something for the neck and head, glasses, rowing gloves, boots or sandals.

Shoes. Recommended rubber boots and several types socks - from light to warm wool. When you board a kayak, chances are good that you will go through the water. Also option - hydro socks and crocs ... If it's really hot, you can take unafraid waters sandals ... But the water is almost always cool, feet can freeze.

Food is water. More often than not, you want something to drink (and drink) and nibble. We stock up sandwiches and water from breakfast. You can also buy nuts, candied fruits, sweets, chocolates - and hamster them along the way.

Other. Anything that is not worn is best put on in a hermetic bag so as not to be afraid of rain and splashes. Additional clothing, food, photographic equipment ...

Rafting, on the shore during the day

A bonfire is kindled in long parking lots. Lunch in the middle of the day. Everyone goes ashore, and we sit back and eat for a couple of hours. Then we sail again, already until the evening.

Clothes and footwear. It is usually warm during the day, but anything can happen. Therefore, be sure to keep in close access warm linen and protection from rain (water bumpers, capes, boots) ... If moderately warm and dry, normal pants, T-shirt, fleece, sneakers ... If it's hot shorts, T-shirt, sandals ... If it's cold, we dress according to full program... For the strong in spirit bathing accessories .

Food is water. Everything is provided by the "Team".

Other. The "team" takes chess, checkers, and a volleyball with them. If you want other games, great - take it. I always take with me a guitar and a flute.

Rafting, on the shore in the evening and at night

In spring it is cold outside when the sun goes down. Even if there is no wind and rain. Therefore, think about what it will be comfortable and warm for you to sit by the fire / on the shore for hours at a temperature of 1-5 °. Also remember: there is nowhere to dry and the tent is no warmer than outside.

Clothing. Usually this warm jacket, scarf, hat, gloves, thermal underwear, pants ... AND water breaker in case of rain.

NB1. The fire pours out sparks. Therefore, it is not recommended to take membrane jackets and pants. It can burn, it will be a pity. Focus on the fact that you are sitting on a log, next to an open fire, and it can drizzle from above. Simple, uncomplicated warm clothes in such a situation are often better than fancy expensive brands. NB2. Always spray your clothes (especially pants) with a tick repellent.

Shoes. Often, the best way — boots ... I took reinforced trekking boots, but they do not give a real advantage - only harder and more inconvenient to put on / take off.

Other. Anything you want. Guitar, photographic equipment, games ...

People sometimes take portable stoves with them. They can be used to make coffee, they can warm up tents and even dry things with their help. But, in my opinion, this is too much for such a trip.

Rafting, at night in a tent

We disembark ashore, choose convenient places and set up tents. We drag the hermetic bags with our belongings to the tent and hide them in the vestibule. In the tent we lay rugs, on top of them sleeping bags.

Clothes and stuff in the tent. The provided sleeping bags are not the warmest ones. So if you, like me, are sensitive to cold, stock up or really warm sleeping bags , or warm clothes and socks where you can sleep. Some take special inflatable mats and extra blankets ... In this case, it is better to play it safe.

If it's really cold, you can pull on your head woolen hat .

Those who need it should take with them either inflatable pillows , or stuff a bag with clothes from under the sleeping bag and put it under your head.

If you want to go out at night before the wind, boots Is the most convenient option. Put on quickly, do not be afraid of dew.

It is worth taking a LED flashlight to the tent. There are bright "chandeliers", but people often take headlamp and use it all over the place.

The tent, its entrance must be sprayed tick repellent ... And try not to keep the canopy open so that no one crawls inside.

I will separately mention ear plugs ... Yes, some of the comrades used to snore. If this might wake you up, take care in advance to protect your peace.

In general, use common sense. The raft can carry a lot of weight, so if in doubt, take a supply. And know - if anything, your comrades will not leave you in trouble!

We are ready to organize an unforgettable vacation for you!

Purchase of products for rafting or hiking

The principles of purchasing and packaging products are described here. The list of products includes only what is found in our layouts - so some products must have been dropped from consideration. This master class does not mean at all that the purchase and packing of products will have to be done by the participants of our hikes :) This is our personal experience, and we just share it.

Purchase
Food is purchased some time before the hike. Products long-term storage you can buy long before the hike, and products such as cheese, sausage, lard, onions and garlic - the closer to the beginning, the better.

Groats need to be purchased whole (and not crushed or crushed).

Buckwheat is purchased unground. The rice is long and always whole. Lentils should be purchased red - they cook dramatically faster.

Pasta is purchased only in the form of spirals - they stick together much less. And it's better if their manufacturer is more or less known (on the positive side :-).

Instant Chinese vermicelli is purchased, in principle, from any company. But according to experience, the best is quite thin and light cream in color (in no case is it white). And the vermicelli should be tasted dry - it should be tasty and edible dry. At the moment, the best one is Rollton, and it is better to immediately take a broken line in large packages (0.5 kg) - it is much cheaper, and then break it anyway :-).

Cheese should be bought well-stored - either hard varieties(like Edam - a ball) or sealed in a package (like Osterman).

To buy raw smoked sausage, and not boiled-smoked sausage - it is cardinally better stored. Sudjuk and basturma are very well stored, but they must be well chosen and this is not for everybody.

Lard is best taken from Hungarian - again, it is better stored. At the moment in Moscow the best Hungarian lard is made by the Snezhana factory. And the fat must be sniffed and tasted - you can easily get on the muck.

Spices must be taken from the original Indian, purchasing them in a specialized store. It is likely that this also applies to non-Indians. It is better not to take spices in the markets - usually something incomprehensible is sold there.

Mashed potatoes you have to take a decent one, again, it's better to try. At the moment, Knorr is pretty decent. And the carpyur must be mixed with milk powder right away in the city. For this you can take the most common powdered milk.

Milk, which is taken for putting into porridge and coffee and just for eating, should be granular - it is the most soluble. For the test, you need to throw a teaspoon of milk into a cup with cold water- it should dissolve by itself without stirring, and not remain a dense lump on the bottom or on the surface. These properties are possessed by the infant milk mixture "Piltti" and good bourgeois granulated powdered milk... And milk should be tasted dry - it should be edible in this form and have a pleasant taste without an unpleasant aftertaste (bitter, burnt, etc.) In recent years, all kinds of milk and cream on a plant basis are regularly sold - it is better not to take them ...

Soy also needs to be picked and tasted. At the moment in Moscow the best soybean of the brands "Flora" or "Zolotoy bob" is available from the varieties available. Usually we take fairly small minced meat - with it there is less fuss with cooking. And separately taken for several times medium-sized pieces (such as goulash, beef strogan or "Peking soy") - when there is time to fry them with onions in a pan.

Recently, we have been taking dry meat from Gala-Gala firms - they make quite a few varieties and are pretty decent in terms of price / quality ratio. If you take a stew, it should be without vegetable protein (i.e. without soy).

Kozinaki should be taken soft enough (such as sunflower) - so that there are no problems with the teeth.

Ghee should be taken quite tasty - at the moment the best is Norwegian in cans.

You have to take good tea. I will not name specific brands, but it is better to try again before purchasing. For packaging reasons, it is better to choose granular or small-leaved varieties.

Instant coffee is taken, again, of a good brand - now we take something like Nescafe Alta-Rica, Mocamba, Cap Colombie or something of a similar class.

Galina Blanca - Bystrosup is usually taken as instant soups for lunch. The best varieties go without pasta - for example, "Champignons".

Dried fruits and nuts must be purchased of a decent enough type and clean. And again, it is better to try them during the purchase process - they should be tasty. It is recommended to roast nuts (peanuts, hazelnuts).

Chocolate should be taken from unambiguously Russian and some well-known factories (Rot-Front, Russia). The brand "Block", beloved by Petersburgers, is also not bad.

Package
Products are packed so that you can jump, lie down, sit on them, kick them, soak them for a week in a swamp, etc. This does not mean that all of the above will be done, the main thing is that there is no need to think about the quality of the packaging. And all products are clearly marked with an indelible marker. The packaging indicates what kind of product, quantity by weight, volume or pieces and the necessary additional information - for example, a trekking site.

All bulk products are packed in plastic bottles of different sizes. The bottles must be dry and clean. You can pack several portions into one bottle - then each portion is poured separately and marked on the outside of the bottle according to the level of each portion. If there are many portions in the bottle (more than 10, for example), then you can simply pour them all together, mark the top level and write down the number of portions. An exception to bulk products is large-leaf tea, which then you get bored to pick out - we pack it in plastic jars with a larger neck (or just buy in such jars).

Pasta, sweets (halva, oil, fudge, etc.), dried vegetables, sweets, dried fruits and nuts are packed not in bottles, but in dense plastic bags. On a regular basis, you can simply leave them in their original packaging, wrapping them with tape over the surface for strength. Or just pack them sequentially in 2-3 ordinary plastic bags, wrapping the ENTIRE surface with tape, again for strength. Do not leave a supply of air inside the bags. To remove it, after packing, you can pierce a small hole with a pin, squeeze out all the air, and then seal the hole with tape. It is best to sew or find nylon bags after that and put the resulting dense bags there.

Any liquid and potentially liquid substances (for example, vegetable oils and ghee) are also packed in plastic bottles. However, it is better to pack ghee (especially in winter) in a jar with a larger neck - so as not to squeeze it out, but to take it out with a spoon. But the jar must be strong enough, because a jar of oil crushed in a backpack is just a gift.

Onions, garlic and sausage are packed in fabric bags (made of cotton or synthetics - it doesn't matter). On the train, it is best to hang them out to dry.

The fat is wrapped with clean gauze (usually a sterile bandage is used) and stored in the same tissue bag. If the fat is sealed in plastic, nothing is done to it. The cheese is either also wrapped with a bandage, or (which is better) - open surfaces are wiped with alcohol and coated with molten paraffin (by the way, the same operation can be carried out on a hike on occasion). It is also stored in a cloth bag. Attention! Sausage, cheese and lard - as well as basturma and similar products - deteriorate, starting from the cut surface inward, so these products are not cut into pieces in portions, but packaged in the same pieces as they were brought from the store! And, if possible, without damaging the technological packaging!

Lump sugar is packed again in factory packs. Sequentially glue each pack in 3 bags (removing air from each along the way) and then glue it with tape over the surface. After that, the packs can also be put in nylon bags. During the campaign, the opened pack of sugar is poured into a consumable container (a plastic jar with a wide neck) - either all at once, or in daily portions.

Quicksoup bags "Galina Blanka" are glued together with scotch tape in the required quantity (one portion at a time) and then glued together with scotch tape on the surface.

Crackers, bouillon cubes and chocolate are placed in plastic bags and in this form are put into milk bags. The milk bags are then sealed with duct tape.

In general, almost any food can be cooked on a fire, even baking pies - it all depends on the skill of the cook.

As for the camping ration, it must meet a few simple requirements.

It should be prepared in most cases simply and quickly. Hiking conditions, especially if this is a multi-day hike, as a rule, they do not dispose to culinary delights. And also fatigue, bad weather, lagging behind schedule - in general, the simpler the better.

The food should be satisfying. The hike involves quite a lot of physical activity, and a hungry person who has to physically exert himself is usually quite angry as well. Therefore, it is better not to save on calories.

The restriction is imposed by the weight and volume of food. On a hike, everything will have to be dragged on a hump, in a water one - somehow packed into a floating craft, I have no equestrian experience, but there are probably some quirks there. On a multi-day hike, especially a mountain hike, weight is generally extremely critical.

On a long hike, food should not deteriorate, and during transportation, it should not break. Although the latter is rather optional - on the fifth day of the hike, everyone eats cookies with a spoon at speed without any problems.

Based on all this, they usually take cereals on a hike - buckwheat, rice, millet, rolled oats, yach, corn grits- who has enough imagination and taste, as well as pasta. Semolina is used less often, it is difficult to gorge on it. Since hot meals on a hike are usually two times a day, they usually cook milk porridge in the morning and meat porridge in the evening. As milk, if the carrying capacity allows, they take condensed milk, if not - powdered milk or even zhetsky milk mixtures. As meat - stew, pemmican, freeze-dried products (which have only one drawback - high cost). In order for there to be vegetable welding, if there is such a desire - canned vegetables(not in glass), dried and freeze-dried vegetables.

On long hikes, you can dry crackers, craftsmen take flour and prepare pancakes and pancakes (in this case, you have to drag a frying pan or something that can replace it), but this requires skill and experience. For snacks, they take dried fruits, nuts, raw smoked sausage, cheese, in cold regions and periods - lard.

For a change they sometimes take canned fish, replace the evening meat with grated cheese and pasta.

For health, take garlic and onions, for taste - lemons in tea tea.

Necessarily - seasonings, and more. The hiking diet is quite rich, I want to please myself. Fortunately, they weigh almost nothing. It is important not to forget salt and sugar, without them food turns into torment. Tea is required, both black and green, coffee is not harmful for aesthetes. Any sweets, as long as they are not very voluminous and heavy and not too brittle. Sweets such as caramel and lollipops are also taken, but rather as a delicacy - there is no nutritional value in them.

Yes, mountaineers and climbers take chocolates to the passes according to tradition, I don't know about the rest.

Alcohol is usually presented rather in the medicine cabinet, although this depends on the traditions of the particular group. Someone is completely teetotaler, someone considers a trip without this business unsuccessful in principle.

The norms are calculated based on calorie content and weight. Here I will refrain from recommendations, but here the information is a little more than a fig: (skitalets.ru).

Yes, you can rely on the gifts of the forest and the rivers, but you should not count on, especially if you are not a tough forgiven boy scout. The spinning rod broke down, a non-fungal section of the forest was caught, the weather just got badly bad - and that's it, hello, sit without dinner. It's better not to do that.