Bivouac soup

Ingredients for 3 servings:

• 1 tbsp rapeseed oil
• 3 cooked sausages
• 1 pair of Landjäger
• 3 onions
• 3 cubes of stock, fat
• 2.3 liters of water
• 1 bunch of soup vegetables (celery, carrot, leek, parsley)
• 5 m.-sized potatoes
• ½ cauliflower

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

prepared on the campfire – ideal for cold days

I first cooked this soup over a campfire while bivouacking. It’s perfect for cold days when you spend a lot of time outdoors. The ingredients are easy to pack in your backpack. Cut one sausage into thick slices and two onions into rings. First, fry both ingredients in a pot with a little oil until lightly browned. (When bivouacking, it’s best not to lug the oil into the forest as extra weight; frying works without oil if you stir continuously.) Add the 2.3 liters of water and the three cubes of fatty broth to the pot and bring to a boil. (At home, I pre-boil the water in the kettle; when bivouacking, you have to do without and wait longer.) Cut the carrots and leeks into rings (thicker if you like), half the celery, and the potatoes into cubes. I simply halve the remaining onion. Cut half the cauliflower into bite-sized (not too small) pieces. Add the above ingredients to the soup and simmer for about 25 minutes over medium heat. (The unchopped half of the celery also goes into the soup, but only for flavor.) Cut the two remaining cooked sausages in half lengthwise, so you end up with four sticks. Cut the pair of Landjäger sausages into small pieces and add them to the soup along with the cooked sausages. Let them simmer gently for another 15 minutes. If you have pepper on hand, you can season the soup with it to taste. Sprinkle with finely chopped parsley and serve. When bivouacking, the soup can also be easily scooped out of the pot using enameled cups.