Mountain Traveler's Pot - photo 1
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Mountain Traveler's Pot

Pikantne Main Dishes Lunches 30 min Easy 17 wyświetleń ~14.04 PLN - (0)
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Description

Mountain Traveler's Pot is the essence of camping cuisine – a simple, hearty, and incredibly aromatic one-pot dish that will restore your strength after a whole day of hiking. Its heart is the smoked kabanos sausage, which does not require refrigeration and gives the dish a deep, smoky flavor. Combined with protein-rich lentils, sweet carrots, and aromatic garlic, it creates a thick, warming stew. The whole is complemented by tomato paste and a bouquet of spices, with smoked paprika leading the way, enhancing the impression of a dish cooked over an open fire. Visually, the dish has an intense red-brown color, is thick, and looks appetizing served straight in a mess tin. It’s the perfect meal to prepare on a camping stove, requiring minimal equipment and ingredients that can easily fit in a backpack. Serve it with a slice of sourdough bread to wipe the dish clean of the last drop of delicious sauce.

Ingredients (13)

Servings:
2
  • Pork kabanosy 2 szt.
  • Onion 1 szt.
  • Garlic 2 ząbki
  • Carrot 1.3 szt.
  • Canned brown lentils 240 g
  • Koncentrat pomidorowy 30% 2.5 łyżki
  • Rapeseed oil 30 g
  • Water 300 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground black pepper 2 szczypty
  • Papryka wędzona słodka 0.6 łyżeczka
  • Dried marjoram 1 łyżeczka
  • ✨ Opcjonalne
  • Chili flakes 1 szczypta
💰 Szacowany koszt dania: ~14.04 PLN (7.02 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

1

Start by preparing all the ingredients to ensure a smooth cooking process. Cut the kabanosy into slices about 1 cm thick. Peel and finely dice the onion. Peel the garlic and slice it thinly. Scrape the carrot with a knife or peeler, then cut it into half-moon slices about 0.5 cm thick. Open the can of lentils and drain all the liquid; you can rinse them gently with water if you have some on hand.

Ingredients: Pork kabanosy, Onion, Garlic, Carrot, Canned brown lentils
To save time and mess while camping, you can prepare the vegetables at home. Chop them, mix, and pack them into a ziplock bag or vacuum container. Use a sturdy cutting board and a sharp camping knife. Always cut 'away from yourself' for safety.
2

Set up the camping stove on a stable, flat surface. Place a pot or lightweight camping pot on it. Pour in two tablespoons of oil and wait about 30 seconds until it heats up – it should gently 'wave'. Add the sliced kabanosy and fry for 2-3 minutes, stirring occasionally, until the slices are lightly browned and aromatic fat has rendered from them.

Ingredients: Pork kabanosy, Rapeseed oil
Use a pot or saucepan with a capacity of at least 1.5 liters. Be careful with the stability of the stove, especially on uneven ground. Cook away from flammable materials, such as the walls of a tent. Use a spoon or spatula made of heat-resistant material for stirring to avoid scratching the vessel.
3

Add the chopped onion to the sautéed kabanos. Lower the heat slightly and fry for about 4-5 minutes, stirring regularly, until the onion becomes soft and translucent. Then add the chopped garlic and carrot. Fry everything together for another 2 minutes, until the garlic releases its intense aroma. Be careful not to burn it, as it will become bitter.

Ingredients: Onion, Garlic, Carrot
Thin camping pots conduct heat quickly, so food easily sticks. Regular stirring and monitoring the burner power is the key to success. If something starts to stick, lower the heat and add a little water.
4

Now it's time to add the spices to bring out their full aroma. Add smoked sweet paprika, dried marjoram, salt, and pepper to the pot. If you like spicier flavors, add a pinch of chili flakes now. Stir everything vigorously for about 30 seconds. The spices will combine with the hot fat, which will deepen and intensify their flavor.

Ingredients: Salt, Ground black pepper, Papryka wędzona słodka, Dried marjoram, Chili flakes
This step is called 'blooming' the spices. Heating them in fat releases essential oils. Do this briefly to avoid burning the spices, especially paprika, which can become bitter.
5

Add two heaping tablespoons of tomato paste to the pot. Stir it with the other ingredients for about a minute. This will allow the natural sugars in the paste to caramelize, deepening the flavor of the sauce. Then slowly pour in 300 ml of water, continuously stirring to dissolve the paste and combine all the flavors. Scrape up all the tasty, browned bits from the bottom of the pot.

Ingredients: Koncentrat pomidorowy 30%, Water
Use a silicone or wooden spoon to scrape the bottom of the pot thoroughly (this is called deglazing). That's where a lot of flavor is hidden! The water should be cold or at room temperature.
6

Add the drained lentils to the simmering sauce. Gently stir to avoid crushing the grains. Increase the heat and bring everything to a boil, then immediately reduce it to the minimum. Cover the pot (if you have a lid) and simmer for about 5-7 minutes. This time will be enough for the flavors to meld and the lentils to heat through. The finished dish should be thick and very aromatic. Taste and season with salt or pepper if needed.

Ingredients: Canned brown lentils
Canned lentils are already cooked, so they just need to be heated and absorb the flavors. Cooking them for too long will cause them to break apart. If you don't have a lid, cook for an extra minute or two until the sauce reaches the desired thickness.

Fun Fact

💡

Freeze-dried food, popular today in high-altitude tourism, was developed for military purposes and NASA's space programs. However, the tradition of drying meat and vegetables to make them lightweight and durable dates back thousands of years and was a staple in the diet of explorers and travelers around the world.

Best for

Biwak w górach Kolacja przy ognisku Szybki obiad na działce Posiłek regeneracyjny po wysiłku

Tips

🍽️ Serving

Serve the dish hot, directly from the pot or pan in which it was cooked - that's part of the camping vibe. It tastes best with a slice of sourdough bread or crispy bread to wipe up the remnants of the delicious, thick sauce. If you brought dried parsley with you, you can sprinkle it over the dish for a touch of color and freshness.

🥡 Storage

This dish is meant to be eaten immediately after preparation. However, if there are leftovers, store them in an airtight container. In cool, mountainous conditions (below 10°C), it can be safely stored until the next day. Reheat on the stove, adding 2-3 tablespoons of water to prevent sticking.

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