Survival Soups and Stews

August 20, 2009 by  
Filed under Trail Boss Outdoor Tips

When you are placed in a survival situation, one of the best things to have with you is a way to make soups and stews. Why? Because food is scarce. You can stretch any meal including ones you make at home by incorporating the ingredients into a soup or stew. I know some of you hard liners are saying well boil the stew in an animals skin rah, rah, rah.  Well sorry but sometimes that is not an option. Having a canteen cup, oven cooking bag or other,  like item is the best way to go and they are easily carried into the field.

As an example lets say you catch a few very small fish, gather a few field greens, and you have an ample water supply. It only makes sense to put together a soup or stew of some sort because you will get all of the nutrition out of the fish, if you roasted it over an open fire you would lose most of it and feel like you have had nothing to eat.   You could swallow it whole, but sometime with certain people that is not possible. The gag reflex is to strong.  Soups and stews can be comforting and slow you down while you eat to make you feel fuller and better about the situation.

The last part is what we call the gag factor, lets say you have  an animal or other creature that is tasty and delicious. However it is not something that really makes you want to eat in fact the thought makes you want to gag. If you put it in a soup or stew you will not pay attentiion or at least not as much.

So in a survival eating situation make it a soup or stew.

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2 Comments on "Survival Soups and Stews"

  1. Ed Harris on Thu, 22nd Oct 2009 5:50 AM 

    If you haven’t planned ahead to bring your GI canteen cup or other metal cooking pot, one of the best improvised cooking methods is the “rock boil.” Scrape a depression in the ground. Line it, flesh-up, with the hide of an animal you have snared and plan to eat.

    Put your stew ingredients in the hide with water to cover. Carefully add one or two hot rocks you have heated in your came fire. As one rock cools down and stops simmering, fork it out with a stick, put it back in the fire, then replace it with another hot rock. Primitive peoples who do this a lot keep a dozen or so chicken egg-sized rocks for this purpose and use them in continuous rotation.

    To poach small fish or boned fillets takes three to four egg or lemon-sized rocks to a quart of water in mild shirt-sleeve weather. Double that cooking time for chilly weather and for red meats. Cutting game meat into smaller bite-sized pieces speeds cooking time. Smash the bones and marrow into a paste and put that into your cooking skin too.

    Punch holes at 2 inch intervals around the edges of the cooking skin, and thread with cordage, so that you can gather up any leftovers into the bag and hoist high enough into a tree to protect your stash from predators. If on the move this enables you to carry your food with you.

  2. Ed Harris on Wed, 23rd Dec 2009 1:24 PM 

    An empty steel ammunition can, canteen cup or old-style GI steel helmet can also be used instead of digging a hole in the ground with the rock boil method. Put your food in center of a loose-woven cloth such as the triangular bandage in your first aid kit, or if you have nothing else, your bush hat. Lower the food in the cloth ball into the rock boil. As the water stops sputtering lift the cloth and food from the hot water while you change hot rocks as needed. This method transfers fewer ashes into the food.

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