Delicious Slavic dish for dinner or heavy lunch. This requires quite time consuming preparations before the hike, but it’s definetely worth it. This dish is very easy and fast to cook out in the wilderness – and it gives you plenty of energy and delight.
Incredients for two:
- 100 g whole buckwheat groats (washed)
- 6 g dry onion
- 20 g dry cabbage (half of a fresh one, precooked)
- 10 g dry carrots (few fresh ones, precooked)
- 30 g dry parsnip (about 200g fresh, precooked)
- 16 g light soya groats (= textured vegetable protein, small size)
- 8 g dry lingonberries (without sugar) or a handful of fresh ones
- 10 g vegetable oil (few tea spoonfuls)
- spices: 5 ml whole cummin, 2 ml marjoram, 3 ml parsley, 2 ml black pepper, 1-2 ml white pepper, 10 ml brown sugar
- (+ smetana / creme fraiche, if you can carry it with you when skiing or canoeing. The dish is good also without it.)
Weight: 200 g + smetana
To do beforehand at home:
- Wash the buckwheat very well in hot and cold water. Make it dry again.
- Cut the root vegetables into small even size pieces. Steam them a for few minutes to avoid parsnip getting dark and to reduce the cooking time. Dry the root vegetables in the owen. How to dry vegetables >
- You can pack all the dry incredients in the same bag, except keep the spices apart.
Cooking the stew:
- Rehydrate the vegetables, soya, buckwheat and dry lingonberries in a container (or in the pot if you are already at the camp site) with plenty of water. Notice that this all will not fit in a half a liter jar (like in most other recipes here).
- Put oil and the well soaked incredients in the pot (and add water until the incredients are well covered). Boil it peacefully for about 10 min. Don’t burn it, stir occasionally and check the amount of water.
- Add the spices and cook for few more minutes until it’s a lovely soft stew.
- Serve and enjoy – if possible with fresh lingonberry mash and smetana.