When I happened upon the recently released The New Trailside Cookbook: 100 Delicious Recipes for the Camp Chef, something stuck in my memory, so off I went to look at books in my collection of outdoor cookbooks. Ah-ha!
OK, no wonder the title was picking at my mind. It is a refresher of The Trailside Cookbook: A Handbook for Hungry Campers and Hikers, for a new audience, by new authors.
Both books are better aimed at car campers, base campers, supported (lamas, mules, horses) and kayakers over backpackers, but there is always something learn. The book covers the basics, from gear selection, to dehydrating, to recipes and more.
How about this? Borscht soup. Huh. That probably wouldn’t have crossed my mind to make when camping, but why not! It is tasty, and great in cold weather. OK, maybe I am one of the few who grew up slurping down large pots of it (soup fills you up and my Mom and I had this love of beets).
Borscht in Minutes (Adapted from pages 78)
- 1 small onion, chopped
- 1 Tbsp butter
- 1 can beets with juice (15 to 19 ounces)
- 1 cup broth
- 1 Tbsp horseradish (if you like)
- Sour cream or plain yogurt
In a small pan, saute the onion in melted butter for 5 minutes, or until soft.
In blender, puree the onion and beets, with the juice, broth and horseradish, if desired, until smooth.
Season with salt and pepper to taste.
Store in a tightly sealed container and refrigerate, or freeze for longer storage.
Thaw beet mixture, if frozen, cook over medium heat until hot.
Serve with a dollop of sour cream or yogurt.
PS: and don’t forget some dill weed sprinkled on top! My Dad would have wanted canned roast beef in his portion – Sarah
Serves 3 to 4
This is also delicious served over rice, making a full meal.