Dinner in pots recipes. Dishes in clay pots: tips and secrets

Why are pots so attractive? There are situations that are familiar to any housewife: the kitchen is full of bowls, pots, pans, you have to run from the table to the stove, turn something over, pour wine somewhere, while whisking something with a whisk. The oven smells of roasting - it's time to water the meat. And in the evening, when the guests leave, or the households go to their corners, there will be a mountain of unwashed dishes. But if you cook the main dish in a pot, then how much time and effort you can save for your corner. You just need to put all the ingredients in a pot in advance, put it in the oven, and when everyone sits down at the table, just remember to turn it on. And you will spend a minimum of time washing the pots.

Whatever you decide to do, the result will exceed all your expectations. Why?
Because: the duration of cooking (softness of meat/poultry/fish is guaranteed), the abundance of ingredients (the taste is interesting and rich), a peculiar presentation.

General principles for cooking recipes in pots in the oven
* Products are laid simultaneously with spices and seasonings, sauce and water. "Maturation" of all ingredients should be approximately the same. If, say, the meat needs more cooking time than the vegetables that make up the dish, it is pre-fried, brought to half-cooked. In any case, the meat in the pots is very tender and juicy.
* You can cook anything in pots: first courses, fish, meat, poultry, offal, dumplings, vegetables, cereals, desserts. Even ordinary potatoes in pots turn out amazingly tasty.
* The advantage of cooking in pots is their "unpretentiousness" - everything that is in the refrigerator and in home stocks can easily be folded into a ceramic pot. Using traditional recipes, fantasizing and adding something new every time, it is easy to diversify the everyday menu, giving it a unique individual style.
* An equally important component of the cooking process in pots is ease and speed cooking products. The ingredients just need to be folded into a pot and put in the oven.

The benefits of dishes cooked in pots in the oven
The dishes that we cook in pots have a unique taste and aroma. They can be equated in usefulness with steam dishes, since they retain all nutritional properties products. Ceramic tableware, in which dishes are cooked, has a lot of technological advantages: it carefully preserves the taste of food, does not transfer harmful substances and impurities into food, it has much more possibilities than glass or metal utensils.
Usually in pots it turns out something in between the first and second course, with a sufficient amount of liquid. That is why, serving one pot per serving, you can not worry about preparing other dishes - nutritious and high-calorie.

TAKE NOTE
A FEW RULES FOR COOKING CORRECTLY ACCORDING TO RECIPES IN POTS:
1. For cooking, put the pot with the contents only in a cold oven and only then turn on the heat. Otherwise, the pot may crack.
2. The pot is designed for cooking in the oven or oven only.
3. The large capacity pot must not be placed too high in the oven, otherwise it will touch the heating contacts.
4. Close the pot with a layer of dough or a clay lid.
5. During cooking, you must carefully monitor the amount of liquid in the pot. If it is not enough, then you can add only hot broth or water.
6. If you are cooking very fragrant dishes, for example with garlic, cover the pot with baking paper so that it does not become saturated with a smell that is difficult to remove.
7. If the dish in the pot turns out to be dry and you need to add liquid, it is better to use broth or wine, which, after evaporating the alcohol, will give the sauce a pleasant flavor.
8. Add liquid to the pot little by little, as the products in the cooking process release juice and the amount of liquid may be excessive and begin to splash out of the pot.
9. Cooking in a pot does not require additional use fats. Certain types oils (olive, sesame), added for taste and aroma, should be put in a dish in a small amount.
10. Remove the pots from the oven 5-10 minutes before the end of cooking.
11. A pot that is taken out of a hot oven should not be placed on a cold surface, it is better to spread a towel or put a wooden board.

WHAT IS THE SUPERIORITY OF COOKING IN A POT:
cooking does not require fat.
in pots you can cook almost everything: from first courses to desserts.
cooking in pots is very simple - you do not need to turn or stir anything. Put the pot in the oven at a certain temperature and certain time and that's it, you can forget about it and go about your business.
there are situations that in one family someone loves spicy food very much with great content pepper, but another member of the family cannot eat such food. Pots solve this problem. It's very simple - add a lot of pepper in one pot, and just a little bit in the other. So you get one dish, but with a favorite taste for everyone.
dishes cooked in pots are very tasty. The food in them is not boiled, but languishes - everything turns out to be very tasty and retains useful substances.

CORRECTLY CARE FOR OUR CLAY ASSISTANTS:
1. Before using new pots, you need to fill them cold water, put in the oven, turn it on, bring the water to a boil, then turn off the oven and let the water cool. Everything, now our clay pot helpers are ready to use
2. Before loading the food into the pot, it must be dipped in cold water for 15 minutes. You do not need to wipe it, put food in a wet pot. Why is that? - Water closes the pores of the pot, and when heated, it does not take it from the products. Food is cooked as if steamed, which is very useful.
3. Put the pot in a cold or slightly warm oven. From sharp drop temperature (if you put it in an oven already preheated to 200 degrees), the pot may crack.
4. Do not put the pot in the oven very high. The lid must never touch the heating elements.
5. Do not pour liquid (water, broth), to the top - it will definitely run away. The pot should be ¾ full.
6. Before you take the pot out of the oven, think about where you will put it. Do not place the pot on a very cold or damp surface, otherwise it will burst.
7. After using the pot, it must be washed. But remember, you can't use either dishwasher, not even detergents (the pores of the pot will easily absorb them). Best fit warm water. If the food sticks and is not easily washed off, then fill the pot with water and add 1 tablespoon of baking soda. Leave for how many hours. After this procedure, the pot is easily washed off. In addition, baking soda will get rid of food odors. When storing a pot, make sure it is completely dry and it is best to store them upside down.
8. If you took out the pot and found that after the last use it was not completely dry, and mold had formed, then apply a paste made from an equal amount of water and soda on it and wash it off after 30 minutes. The pot is ready to serve you again.

SMILE
Ivanushka the Fool came to Paris, went to a restaurant, looked at the menu: fried frog legs, baked frog legs, stewed frog legs .. and thinks - “So this is how they treat them, but I got married a fool”

Cooking in pots in the oven is a real pleasure! Treats always come out delicious, fragrant and rich. The main thing is to combine the ingredients correctly and wait a bit until the food is cooked. The original presentation and the unusual taste of any dish will definitely appeal to all lovers of a good meal.

What can be cooked in pots?

Recipes in pots in the oven are simple and hassle-free. To prepare a dish, the available components are needed in a minimum amount, and as a result, a treat always comes out similar in taste to that cooked in a Russian oven. You can put anything in the pots:

1. By combining meat and potatoes, you can get an amazing roast.
2. Chicken with mushrooms and cheese, and julienne will not keep you waiting long.
3. Pots in the oven with any porridge will turn an ordinary dish into a royal one.
4. Soup can be prepared without much effort and long standing at the stove.

Roast at home in pots

All dishes in pots in the oven are saturated and the most popular thing that is often cooked is roast. Combining basic components- potatoes and pork, you can create a wonderful hot dish, and a set of components allows you to add any vegetable ingredients, based on personal preferences.

Ingredients:

• broth - 750 ml-1 l;
• potatoes - 400 g;
• garlic - 6 cloves;
• onions - 2 pcs.;
• parsley - 50 g;
• carrots - 1 pc.;
• pork - 600 g;
• salt pepper.

Cooking

1. Spasser the onion in oil, throw in the grated carrots, simmer for 2 minutes.
2. Fry pork pieces, salt.
3. Peel potatoes and cut into quarters.
4. Arrange onions, meat and potatoes in pots, pour in the broth, cover with lids.
5. Cook pot roast with meat for 45-50 minutes.
6. 5 minutes before the end, put the mashed garlic and herbs.

Buckwheat in a pot in the oven

Buckwheat in pots is even easier to prepare than traditionally in a saucepan. Porridge can be filled with your favorite ingredients: meat, vegetables. In the lean version, cereals with mushrooms are perfectly combined. Such dishes in pots in the oven come out more delicious, because the porridge is saturated with all the flavors of the added products.

Ingredients:

• champignons - 300 g;
• onion - 100 g;
• carrots - 100 g;
• buckwheat - 200 g;
• pepper, salt;
• bouillon.

Cooking

1. Spasser the onion, add the grated carrots and mushroom plates, fry until the latter are ready.
2. Divide the mushrooms into two pots.
3. Rinse the buckwheat and fill the pots with it.
4. Pour in the broth, completely covering the cereal, salt, pepper, cover with lids.
5. Food in pots is cooked for half an hour or until the cereal is ready.

Pork in pots

Meat in pots in the oven turns out to be more useful, thanks to long-term stewing, along the way, saturating the treat with all sorts of ingredients and aromas of spices. You can cook meat in the Provencal style with an abundance of herbs, vegetables, wine. Such dishes, stewed in pots in the oven, always become favorites in the solemn menu.

Ingredients:

• pork tenderloin - 800 g;
• flour - 30 g;
• carrots - 250 g;
• celery - 3 stalks;
• garlic - 3 cloves;
• red wine - 400 ml;
• onion - 100 g;
• broth - 500 ml;
• tomatoes - 400 g;
• potatoes - 600 g;
• champignons - 400 g;
• thyme, rosemary - 15 g each;
• lavrushka - 1 leaf.

Cooking

1. Sprinkle the pork pieces with flour and salt and brown over high heat.
2. Add coarsely chopped vegetables.
3. Throw chopped garlic, sweat for half a minute.
4. Divide the roast among the pots.
5. Pour the wine into the pan, when it has evaporated by half, pour in the broth and tomato quarters.
6. Throw in the herbs and let the sauce boil.
7. Pour the sauce into the pots and cook for an hour and a half.

Beef in pots with potatoes

Beef in pots is always soft, juicy and insanely aromatic. Thanks to this simple recipe, you will have an excellent treat for 6 people ready in an hour and a half. Prepare the sauce of tomatoes, dry paprika, coriander and chili peppers in advance by steaming it over a fire for 20 minutes and blending with a blender until smooth.

Ingredients:

• onion - 150 g;
• ratunda - 350 g;
• potatoes - 400 g;
• garlic - 4 cloves;
• canned beans - 600 g;
• tomato sauce- 450 g;
• water - 500 ml;
• beef tenderloin - 1.2 kg;

Cooking

1. Coarsely chop the meat and vegetables, distribute among the pots.
2. Pour in the sauce and cover the contents with water.
3. Cook for 2 hours at 155 degrees.
4. The readiness of the dish baked in pots in the oven, check the softness of the meat.

Solyanka in pots in the oven

In pots, you can cook not only hot, but also the first course. Cooked soup in pots comes out even more rich, fragrant and rich. The whole cooking process will come down to just preparing and cutting the basic ingredients, loading them into pots and waiting for everything to cook by itself.

Ingredients:

• potatoes - 2 pcs.;
• pickled cucumbers - 2 pcs.;
• smoked sausage - 200 g;
• olives - 20 pcs.;
• onion - 1 pc.;
• carrots - 1 pc.;
• tomato paste - 40 g;
• water - 800 g;
• salt, pepper, two lemon slices.

Cooking

1. Cut potatoes, cucumbers, sausage, onions and carrots into strips.
2. Chop the olives into rings.
3. Put all the ingredients in pots.
4. Dissolve tomato paste in water, salt and pepper.
5. Pour the liquid into pots, cover with lids and cook in the oven for an hour and a half at 200 degrees.

Julienne in pots

Cooking such a dish in pots in the oven is not much different from the traditional julienne, although the portion will be slightly larger than in the cocotte maker. The indicated amount of ingredients is enough for two pots, and it will take 40 minutes to cook. Sour cream can be replaced with kefir, the taste will not lose from this.

Ingredients:

• fillet - 600 g;
• flour - 30 g;
• sour cream 20% - 250 g;
• onion - 100 g;
• champignons - 500 g;
• cheese "Russian" - 300 g;
• salt pepper.

Cooking

1. Spasser the onion, add the mushroom plates and fry until the liquid evaporates.
2. Throw in chicken pieces, fry until meat is cooked, turn off.
3. Pour flour, mix, pour in sour cream.
4. Divide the roast among the pots, sprinkle generously with cheese and cover.
5. Bake the meat with mushrooms in pots for 25 minutes, 5 minutes before the lid is ready, open the lid so that the cheese is browned.

Dumplings in a pot in the oven - recipe

Of the many options for preparing various semi-finished products, dumplings in pots in the oven are the most delicious and original. By choosing this method of cooking, you definitely will not lose, because this treat can also be put on the festive table. The original serving and delicious taste of the dish will do their job.

Ingredients:

• semi-finished dumplings - 30 pcs.;
• sour cream - 150 ml;
• broth - 300 ml;
• onion - 1 pc.;
• champignons - 200 g;
• Dutch cheese - 250 g;
• salt pepper.

Cooking

1. Spasser the onion, add the mushroom plates, fry until the liquid evaporates.
2. Fry dumplings in oil in another pan.
3. Divide the dumplings and stir-fry among two pots.
4. Pour in the sour cream, followed by the broth.
5. Sprinkle with cheese and bake for 30 minutes at 200 degrees.

Pilaf in pots in the oven

Pilaf in pots tastes like traditional pilaf cooked in a cauldron. No special ingredients are required, and the process is even simpler than usual. The main thing is to prepare zirvak in advance - roasted vegetables, which play the main taste-forming role in the dish. Rice will need long grain.

Ingredients:

• pork tenderloin - 600 g;
• carrot - 1 pc.;
• onion - 1 pc.;
• long-grain rice - 300 g;
• garlic - 2 cloves;
• zira, barberry - 3 tsp each;
• salt pepper.

Cooking

1. Prepare zirvak: sauté chopped onion, followed by carrots.
2. Rinse rice several times, cover with water and leave for 1 hour.
3. Fry the pieces of meat, mix with vegetables.
4. Arrange meat, spices, minced garlic and rice at the bottom of the pots.
5. Pour in water to cover the cereal.
6. Cover and cook for 20-25 minutes at 180 degrees.

Fish in pots in the oven

Any fish in pots will become a signature dish on the ceremonial table. A treat of trout or salmon will turn out to be really tasty, but if you wish, you can also take a fillet of a white, more affordable fish. Vegetables will perfectly fit into the composition of the treat and their quantity can be adjusted to your own taste.

Ingredients:

• trout fillet - 600 g;
• tomato - 1 pc.;
• ratunda - 2 pcs.;
• pickled onion - 1 pc.;
• cheese - 200 g;
• salt, rosemary and thyme.

Cooking

1. Spread the fillet, salt, pepper, herbs, pickled onion and bell pepper half rings among the pots in layers.
2. Cover with another layer of fish, salt and season with herbs.
3. Arrange tomato rings and sprinkle with cheese.
4. Bake at 180 degrees for 45 minutes.
   

Why is the pot method good? It's fast, simple and useful. You don't have to stand by the stove, stirring or skimming, frying, sautéing or stewing... You just put the food in a pot and put it in the oven. Voila! The main thing is not to forget to turn it off. Meals in pots are useful for those who follow the figure, because food in pots is cooked with a minimum amount of oil, or even without it. In addition, dishes in pots are cooked at a low temperature, almost steamed, which contributes to a better preservation of vitamins in the dish.

If you haven't cooked in pots yet, it's time to try this method. It saves time and effort, and this is just as important as taste and benefits. And the fact that dishes in pots are delicious, you will see for yourself when you cook something from the recipes offered by our site. But first, some helpful tips.

When buying pots, pay attention to the glaze - it must be outside, not inside. Or buy clay pots without glaze.

Soak the pots in cold water 15 minutes before use. When heated in the oven, the water absorbed into the pores will begin to evaporate, and you get something like steaming. Also, if you don't soak the pots, moisture from the food will be absorbed by the sides of the pots, and the dish may turn out dry.

. Always put the pots in a cold oven and only then turn on the fire. If you put filled pots in a hot oven, they may crack.

Take out the pots 5-10 minutes before the end of cooking. The fact is that after the pot is taken out of the oven, it still continues to cook. And let it stand for 10 minutes before serving it to the table.

For cooking fish, meat and vegetable dishes use different pots, as they absorb odors easily.

Do not use soap or synthetic detergents to wash the pots - they instantly absorbed into the clay. The next time you cook, all the chemicals will go into your dish. To wash pots, use hot water and a hard brush. If it is not possible to wash the pot the first time, then fill it with water and soda and leave it overnight. This tool will also help get rid of strong odors.

Store the pots with the lid turned upside down and lined with a rag or paper towel to allow the clay to breathe. Make sure the pot is completely dry, otherwise mold may form during storage. If this still happens, then apply a mixture of an equal amount of soda and water to the affected area for 30 minutes, rinse and let dry completely.

Instead of a clay lid, you can use a dough lid. So you kill two birds with one stone: your dish will cook much faster, and you will have delicious bread for dinner. Here are a couple of dough recipes for "caps".

Recipe #1: 3 stack. flour, 1 egg, 1 stack. water, salt to taste.

Recipe #2: 1 egg, 100 g margarine, 1 stack. kefir, ½ tsp soda, ½ tsp sugar, salt, flour.

Knead a rather stiff elastic dough like dumplings, roll it out, cover the pots and cook as usual.

And now the recipes. In pots, you can cook almost any dish - from soup to julienne. All of them have one quality in common:
dishes in pots are very satisfying.

Ingredients:
1 kg veal,
10 potatoes
3 bulbs
100 g prunes,
salt, pepper, herbs - to taste.

Cooking:
Cut the meat into pieces, sprinkle with salt and pepper and quickly fry in a pan. Cut the onion into cubes and also fry until golden brown. Arrange the fried meat in pots, add onions, diced potatoes, washed prunes and chopped greens, cover with lids and simmer for 30-40 minutes.

Ingredients:
500 g of sea fish,
1 onion
2-3 potatoes
2 pickles,
2-3 tbsp cream,
2 tbsp chopped onion,
1 stack water,
salt, red pepper, butter.

Cooking:
Onion cut into cubes and fry in oil. Transfer to pots, add pepper, salt, diced potatoes, tomato paste, diced cucumbers and diced fish. Pour in the cream and water and place in the oven for 40 minutes. Sprinkle with green onions before serving.

Liver with mushrooms

Ingredients:
800 g liver,
1 stack sour cream
2 bulbs
200 g mushrooms
2 tsp Sahara,
2 tbsp tomato paste,
50 g butter,
½ stack flour,
salt, pepper - to taste.

Cooking:
Cut the liver into small finger-thick slices, sprinkle with salt and pepper and fry quickly in butter. Mushrooms cut and also fry together with onions. Place the liver and mushrooms in pots, pour ½ stack. water, ½ stack. sour cream, tomato paste and put in the oven. Simmer for 15-20 minutes until the liver is ready.

Ingredients:
500 g minced beef,
500 g minced pork,
2 eggs,
1 onion
2 cloves of garlic
100 g bread crumbs,
½ stack ice water,
½ stack ketchup,
2 st.o. brown sugar
1 tsp apple cider vinegar
salt, pepper - to taste.

Cooking:
Put both types of minced meat, bread crumbs, raw eggs, crushed garlic, chopped onion, salt and pepper, mix thoroughly. Add ½ stack. ice water, knead the minced meat and tamp it in a pot. Separately, mix ketchup, sugar and Apple vinegar, pour over and bake for 1-1 ½ hours at 200°C.

Ingredients:
700 g veal,
1 onion
8 eggs
½ stack milk,
salt pepper.

Cooking:
Cut the meat into cubes, salt and fry with chopped onion until golden brown. Beat eggs with milk, salt. Put the meat in pots, pour over the omelet mixture and put in the oven for 15-20 minutes.

Ingredients:
500 g beef,
200 g dry beans,
300 g tomatoes,
300 g mushrooms
200 g bell pepper,
150 g onion
salt pepper, vegetable oil- taste.

Cooking:
Soak beans overnight, then boil until tender. Cut the onion into cubes, the meat into small pieces. Cut the mushrooms into cubes, peel the pepper and cut into strips. Cut the tomatoes into cubes. Fry the onion in vegetable oil, then add the meat and fry quickly. Add mushrooms, salt, pepper, put pepper, fry for 5 minutes. Then add the tomatoes and fry for 3 minutes. Put some meat, a layer of beans, another layer of meat and pour 50 g of water each. Cover with lids and bake for 1 hour.

Ingredients:
500 g pork
500 g red sweet pepper,
500 g yellow sweet pepper,
2 tbsp tomato paste,
5 tbsp soy sauce,
2 tbsp meat broth,
2 tbsp Sahara,
2 tsp wine vinegar,
250 g canned pineapple
150 g green peas,
2 eggs,
50 g starch,
500 ml vegetable oil.

Cooking:
Wash the sweet pepper, remove the seeds and partitions and cut into 4 pieces. Onion cut into rings. Put peppers and onions in pots. Mix tomato paste, broth, 1 tsp. salt, 100 ml of water, wine vinegar and sugar and pour into the pots. Put the pots in a cold oven, turn it on at 200 ° C and bake for 1 hour. Then add the peas and pineapple pieces and simmer for another 15 minutes. Separately, beat the eggs with starch, dip the diced meat in this mixture and fry in boiling vegetable oil for 6-8 minutes. Put the cooked meat in vegetable stew and stir.

Ingredients:
250 g pork
100 g of roots (celery, horseradish, carrots, parsley),
500 ml light beer,
1 tsp sesame oil,
½ g each of ginger, hot pepper and ground cloves,
salt - to taste.

Cooking:
Put the chopped meat and roots in pots, fill with beer and add spices. Salt and add sesame oil. Put in the oven for 50 minutes.

Ingredients:
200 g lamb,
150 potatoes,
1 onion
2 tbsp tomato sauce
100 g of broth,
20 g melted butter,
5-6 pcs. prunes,
Bay leaf, salt, pepper - to taste.

Cooking:
Cut the lamb into pieces, fry until golden brown in hot vegetable oil. Then sauté the onion in the same oil until translucent. Rinse prunes with cold water. Place the ingredients in the pot in the following order: lamb, potatoes, prunes, onions, tomato sauce, ghee, salt and spices. Pour in the broth and place in the oven for 40-50 minutes.

Ingredients:
1 kg beef,
1 stack dark beer,
1 stack broth,
2 bulbs
2 cloves of garlic
1 tbsp flour,
2 tbsp ghee,
2 carrots
½ stack prunes,
2 tbsp chopped greens,
bay leaf, salt, pepper, thyme - to taste.

Cooking:
Cut the meat into small cubes and fry it in hot melted butter. Chop the onion and garlic and add to the pan with the meat. Add flour, mix and fry everything for a few minutes. Pour in the broth and beer, put the carrots, cut into circles, salt, pepper, add spices and simmer a little. Divide among pots and place in the oven for 1-1 ½ hours. Then put prunes in each pot and bake without lids for another 25-30 minutes. Serve sprinkled with herbs.

Ingredients:
500 g beef,
3-4 potatoes
1 carrot
100 g soft cheese(brynza),
50 g olives
100 g sour cream
salt, celery, cilantro, dill.

Cooking:
Put the diced potatoes and carrots in pots. Pour some water, put the olives, sliced ​​​​cheese and salt. Place a pillow on top fresh herbs, and put a piece of well-beaten beef on it so that the vegetables are completely covered. Salt, pepper, pour sour cream, cover and put in the oven for 1 hour.

Ingredients:
750 g beef,
125 g bacon,
5 bulbs
4 pods of sweet pepper,
1 garlic clove
½ stack vegetable oil,
1 sprig thyme
1 tbsp red pepper,
2 pieces of refined sugar,
zest of one lemon
salt, pepper, ground black pepper - to taste.

Cooking:
Cut the meat into cubes 2×2 cm. Heat the vegetable oil, put the finely chopped bacon, onion and garlic into a pan, cut into small cubes, and fry until golden brown. Then add the meat and fry it until half cooked. Put in a pot, fill with water, sprinkle with salt, black and red pepper, add thyme. Cut the pepper into rings and put in a pot. Put in the oven for 30 minutes. Then put the lemon zest and pieces of sugar into the pots and leave for another 15 minutes.

Ingredients:
500 g oyster mushrooms
2 sweet peppers
2 tbsp vegetable oil,
1 garlic clove
2 tbsp flour,
cumin, coriander, salt, black pepper.

Cooking:
Cut the pepper into strips, onion into small cubes. Cut the mushrooms. Fry all prepared foods in vegetable oil. Put in pots. Dilute flour in 200 ml of water and pour into pots. Put in the oven for 30 minutes.

Ingredients:
1 kg cauliflower or white cabbage,
2 bulbs
500 ml sour cream
200 g grated cheese
green onion, salt, pepper - to taste.

Cooking:
Cut the cauliflower into inflorescences, white cabbage - cut into checkers. Blanch the cabbage for 10-15 minutes in boiling salted water. Heat up the butter and fry the finely chopped onion. Grease the bottom of the pots with oil, put half of the cabbage, then onion, chopped green onions, pour sour cream. Then again a layer of cabbage, pour sour cream, cover with lids and put in the oven for 30-40 minutes. 10 minutes before cooking, sprinkle with grated cheese and put in the oven.

There are so many options for cooking dishes in pots that it is simply unrealistic to fit them all into one article. The above recipes can be an impetus for new ones. interesting dishes. Experiment, add something of your own! If you don't want to sear your food before putting it into the pots, don't sear, but increase the cooking time. Play with tastes, do not spare spices, seasonings and herbs. We hope that dishes in pots will become frequent guests on your table.

Larisa Shuftaykina

Ceramic or clay pots are very convenient utensils for making various kinds home food. With their use, you can make first, second courses and even desserts. Cooking in pots - it's worth starting with a selection of ideas, picking up a recipe from a photo and following it exactly to get a delicious mouth-watering appetizer, roast or soup.

What can be cooked in pots

Food can be varied in pots that retain all its benefits and vitamin composition. Due to long languor, a rich taste of food is obtained, it is saturated with the aromas of the constituent components and added spices with spices. Every culinary specialist should know how to cook in pots in order to surprise all family members or guests with original snacks.

First meal

Incredibly fragrant are the first dishes in pots in the oven. It can be soups, borscht, cabbage soup and cereals with milk. Popular recipes are suitable for serving for breakfast or lunch:

• cabbage soup in beef broth;
• borscht with beets, beans, garlic in meat broth;
• rice porrige in milk with butter;
• pumpkin in a pot with millet groats.

Second

Main dishes in pots are more common among housewives, which amaze with the choice of ingredients. You can combine all types of meat - pork, veal, chicken with potatoes, pasta, legumes, make a pot of pilaf or julienne with mushrooms. Beautiful and tasty fish in a pot turns out, buckwheat porridge with minced meat and appetizing filling of tomato paste with carrots and onions. You don't have to use an oven for cooking - a microwave will do. In order not to get confused in the variety of options, use the recipe with a photo.

Pots in the oven - recipes with photos

Experienced chefs suggest using recipes for cooking dishes in pots, which are equipped with step by step instructions. Such recipes in pots with photos and videos of each stage greatly facilitate cooking for novice housewives, helping to understand the preparation of components and the order of laying. Clay pots will help to properly preserve the juiciness of meat with potatoes, roast with turkey and mushrooms, the richness of soups and the spice of traditional Georgian and Abkhaz dishes.

Meat with potatoes

• Time: 1.5 hours.
• Servings: 1 person.
• Calorie content of the dish: 140 kcal.
• Purpose: for dinner.
• Cuisine: Russian.

It turns out very tasty meat in pots with potatoes, which retains all the juices and the saturation of the aroma inside. The step by step recipe involves the use of lamb, which is better to take fresh chilled from a young lamb. The combination of meat with rutabaga, cabbage and pickles gives the appetizer juiciness, and add piquancy dried mushrooms- Better white.

Ingredients:

• lamb - 150 g;
• onion - 20 g;
• carrots - 30 g;
• turnip - 30 g;
• swede - 15 g;
• white cabbage - 30 g;
• pickles - 20 g;
• dried mushrooms - 20 g;
• parsley - 1 stem;
• dill - 10 g;
• garlic - 1 clove;
• flour - 45 g.

Cooking method:

1. Cut the lamb into cubes, boil until half cooked, removing the foam from the broth.
2. Cut carrots, turnips, onions, rutabaga into slices, chop cabbage.
3. Arrange in pots: meat, vegetables, cucumbers, salt, add soaked mushrooms.
4. Bake at 180 degrees for an hour, sprinkle with crushed garlic, chopped herbs. Fill with toasted flour.

• Time: 3 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 107 kcal.
• Purpose: for dinner.
• Cuisine: Georgian.
• Difficulty of preparation: medium.

A traditional mountain recipe is chanakhi in pots, which are prepared on the basis of pork and lots of vegetables. To spice up, you can use adjika, cilantro and dill seeds. You will get a juicy fragrant snack, perfect even for a festive table. Guests will be satisfied with a hearty meal that plays with the multi-colored shades of the components.

Ingredients:

• pork - 0.6 kg;
• potatoes - 4 pcs.;
• eggplant - 2 pcs.;
• onions - 2 pcs.;
• garlic - 3 cloves;
• bell pepper- 1 PC.;
• tomatoes - 3 pcs.;
• allspice - 8 peas;
• bay leaf - 8 pcs.;
• broth - 480 ml.

Cooking method:

1. Eggplant cut into cubes, salt, pour boiling water.
2. Pork cut into cubes, lightly fry, put on the bottom of the pots. Lay eggplants on top, chopped and fried until half cooked potato slices.
3. Sprinkle with chopped garlic, spices, put pieces of paprika, salt.
4. Add onion rings, tomato slices, pour broth.
5. Bake the vats at 250 degrees for 40 minutes, then another hour at 180 degrees.

Meat

• Time: 75 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 135 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Pots with meat in the oven are considered a hearty and tasty option, which go well with carrots, champignons and onions. Food saturated with aromas will quickly saturate and warm the body, act as a hot lunch on the daily menu. If you submit it with cheese crust, then it may well become a festive dinner that pleases all those present.

Ingredients:

• pork - 0.6 kg;
• potatoes - 10 pcs.;
• carrots - 1 pc.;
• mushrooms - 300 g;
• onion - 1 pc.;
• garlic - 2 cloves;
• cheese - 80 g;
• mayonnaise - 75 ml.

Cooking method:

1. Fry the potato cubes until golden brown, cut the pork into slices, stew lightly.
2. Grind carrots, mushrooms, onions, fry.
3. Put all the ingredients on the bottom of the pot, sprinkle with garlic slices. Pour in water from stewed mushrooms, sprinkle with grated cheese, pour over with mayonnaise.
4. Bake inside the oven at 200 degrees for 35 minutes.

Potato

• Time: 2.5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 97 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

A delicious lean side dish for meat or fish will be potatoes in pots in the oven. It goes well with fried or baked pork, beef, boiled chicken and fish. If you serve it yourself, sprinkled with grated cheese, you get a hearty lunch, warming with its hot rich taste. The recipe will tell you how to make delicious food.

Ingredients:

• potatoes - 15 pcs.;
• sour cream - 1.5 cups;
• dried paprika - 20 g;
• dill - 4 stalks;
• water - 2 glasses.

Cooking method:

1. Cut the potatoes into thin circles, put them in layers in a pot, spreading each with a mixture of sour cream and water, adding some salt and sprinkling with paprika.
2. Sprinkle the top layer with chopped dill, close the lid.
3. Bake inside the oven at 200 degrees for 1.5 hours.

Dumplings

• Time: 80 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 123 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

There are 2 options for how to cook dumplings in a pot. The first involves preliminary modeling of dumplings on your own, pouring broth and baking. In the second, faster in time, it is recommended to take purchased dumplings, season with fragrant broth with roasted traditional vegetables. It turns out tasty snack, which will please the saturation of the aroma and pleasant texture.

Ingredients:

• dumplings - 660 g;
• champignons - 200 g;
• butter - 50 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• parsley root - 1 pc.;
• bay leaf - 4 pcs.;
• black pepper - 10 peas;
• water - 0.7 l.

Cooking method:

1. Lightly fry dumplings until browned on all sides. After that, fry the mushroom plates in the same oil.
2. Boil the broth in water - put a whole peeled carrot with onion, parsley root, bay leaf and pepper, salt. After 20 minutes after boiling, strain, pour pots with dumplings and mushrooms laid in them.
3. Without a lid, bake at 180 degrees for half an hour.

porridge

• Time: 1 hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 237 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Delicious and hearty recipe is porridge in a pot in the oven. There are many cooking options - use rice, millet, but it is more customary to take buckwheat, which goes well with pork and mushrooms. Buckwheat with meat in a merchant or boyar style - under this name you can find a recipe traditional for Russian cuisine. The advantage of using pots is the absence of burning and boiling of cereals.

Ingredients:

• buckwheat - 2 cups;
• pork - 0.3 kg;
• champignons - 0.2 kg;
• sour cream - 75 ml.

Cooking method:

1. Lay layers on the bottom of the pots: cubes of pork, salt, buckwheat, scalded mushroom plates.
2. Fill to the top with water, season with sour cream, black pepper.
3. Bake at 200 degrees for 50 minutes.

Roast chicken

• Time: 2 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 142 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Juicy and ruddy turns chicken with potatoes in pots in the oven. This snack option is perfect for a festive table set for dinner. The richness of taste and aroma is what distinguishes this appetizer from other options. The recipe will tell you how to cook pot roast so that guests are not disappointed, but are satisfied and ask for more.

Ingredients:

• chicken - 0.6 kg;
• dried champignons - 50 g;
• potatoes - 0.8 kg;
• onions - 2 pcs.;
• carrots - 2 pcs.;
• garlic - 3 cloves;
• vegetable oil - 40 ml;
• sour cream - 20 ml;
• greens - a bunch.

Cooking method:

1. Boil the mushrooms pre-soaked for an hour in cold water, cut the onion into cubes and fry.
2. Separately fry potato slices, grated carrots, chicken pieces.
3. Mix carrots with potatoes, and meat with onions and mushrooms.
4. At the bottom of the pots put the meat-mushroom mixture, vegetables, pour mushroom broth, cover with lids or foil.
5. Bake at 200 degrees for 35 minutes, season with a mixture of sour cream with chopped herbs and crushed garlic, leave to cook for another 10 minutes.

Make other recipes as well.

vegetables

• Time: half an hour.
• Servings: 5 persons.
• Calorie content of the dish: 91 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

A spectacular side dish or an independent snack will be vegetables in a pot, baked with the addition of sour cream and meat broth. To give them saturation, pork or beef broth is suitable, and for a dietary option, it is better to use mushroom or chicken. According to this recipe, you can cook colored, white cabbage, eggplant or zucchini.

Ingredients:

• cabbage - 1 head;
• onion - 1 pc.;
• sour cream - a glass;
• butter - 50 g;
• water - ¼ cup.

Cooking method:

1. Shred the cabbage, cook for 15 minutes.
2. Chop onion, fry, mix with cabbage.
3. Bake in a pot at 200 degrees for 15 minutes.
4. Serve with sour cream.

Soup

• Time: 4 hours.
• Servings: 10 persons.
• Calorie content of the dish: 91 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: difficult.

Soup in a pot in the oven is considered a traditional old Russian dish. This recipe helps to make cabbage soup according to Pokhlebkin, the author of books with recipes for classic Russian culinary dishes. The cooking time takes 4 hours, but it's worth it - the soup has an incredibly rich taste, which combines beef, dried and pickled porcini mushrooms, a large number of fresh and pickled vegetables.

Ingredients:

• beef - 1 kg;
• sauerkraut - 1 kg;
• dried porcini mushrooms - 95 g;
• pickled mushrooms - 80 g;
• carrots - 2 pcs.;
• potatoes - 2 pcs.;
• turnip - 2 pcs.;
• onions - 2 pcs.;
• parsley root - 1 pc.;
• celery root - 1 pc.;
• celery stalk - 1 pc.;
• garlic - 4 cloves;
• bay leaf - 3 pcs.;
• cream - a glass;
• ghee - 20 g;
• marjoram - 1 g;
• water - 0.5 l for cabbage + 2 cups for mushrooms;
• sour cream - half a glass;
• black pepper - 10 peas.

Cooking method:

1. Cook beef broth with 1 whole onion, roots and carrots. An hour after cooking, salt, another hour later, strain, remove the onion and roots. Cut the meat into pieces, return to the broth.
2. sauerkraut pour water, melted butter, bake at 150 degrees under the lid for 2 hours. Mix with meat and broth.
3. Pour dry mushrooms with potato quarters with water, cook until boiling, remove the mushrooms and cut into strips, return back. Mash the potatoes with a fork, return, combine with meat broth.
4. Add chopped onion, turnip and carrot straws, celery mugs. Season with bay leaf, ground pepper, marjoram, salt.
5. Boil, season with parsley, arrange in pots.
6. Keep at 100 degrees for 2 hours. Season with dill, crushed garlic, add salted mushrooms and sour cream when serving.

Pots with meat and mushrooms

• Time: 220 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 128 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

A pleasant dinner will be pork with mushrooms in pots, the recipe of which involves the use of dried porcini mushrooms to give the appetizer a rich aroma and taste. Hearty food will become great option for submission to festive table, because it looks spectacular and exudes an incredibly appetizing smell. You can serve a hot snack right in the pots.

Ingredients:

• pork - half a kilo;
• potatoes - 0.75 kg;
• dried porcini mushrooms - 150 g;
• onions - 2 pcs.;
• carrots - 2 pcs.;
• vegetable oil - half a glass;
• white, black pepper - 5 g;
• dried paprika - 5 g;
• rosemary - 5 g.

Cooking method:

1. Soak mushrooms for an hour cold water, boil until soft, cut into strips.
2. Cut the meat into pieces, fry, add chopped onion, grated carrots.
3. Put meat, mushrooms, vegetables, potato cubes on the bottom of the pots, season with spices, salt.
4. Pour mushroom broth, bake at 200 degrees for 40 minutes.

A recipe with a photo that uses baking pots involves the following tricks:

• meat must be pre-fried before laying, and the broth must be cooked in advance;
• clay pots are always placed in a cold oven;
• to prepare sweet porridge, like from a Russian stove, you need to pour rice or semolina with a mixture of milk and water, add dried fruits and bake at 90 degrees for 2 hours;
• how long the slides are cooked depends on the temperature of the oven - from half an hour to 4.
• instead of a lid, you can use foil, unleavened dough.

Video

We all want warmth and comfort in autumn and winter, so remember the clay pots forgotten on the shelf. The food cooked in them will fill the house with warmth and delicious aromas.

The pot is the ancestor of all modern pots. First clay, then cast iron, in one form or another it is found among different peoples.

And even now, in the age of microwaves and multicookers, in almost any kitchen you can see, if not a large pot, then at least ceramic pots.

And this is not surprising, because the food in them is very tasty and fragrant.

Pot dishes are suitable for those who observe: you can put any permitted food in the pot, cook without oil, do not fry, and the taste of the food will be delicious.

They are also convenient for those who do not have enough time all the time - the effort for cooking is minimal: just put the food in a pot, cover with a lid and put in the oven.

When cooking in pots, you need to know a few rules, namely:

1. Pots are ceramic, glazed and terracotta. Terracotta must be immersed in water for 15 minutes before each preparation.

2. Do not fill the pots to the brim so that the dish does not spill out during the boil. It is convenient to put the pots on a baking sheet covered with foil.

3. Put the pots only in a cold or warm oven - they should heat up gradually.

If you need to add liquid (broth, water or milk) to a hot pot, then it must be hot, otherwise the pot will burst.

4. Instead of clay lids, you can cover the pots with foil or circles of dough.

5. It is better to take out the pot 10 minutes before the dish is ready, as it is hot, it will continue to cook.

6. When removing the pots from the oven, place them on a wooden board or coasters, they may crack from cold surfaces.

7. After cooking, fill the pot with water and vinegar and hold in a cooling oven for 30 minutes, and then wash with baking soda.

The baking soda will help neutralize the smell of the food in the pot. Do not use soap or other scented detergents - terracotta pots absorb odors like a sponge.

The simplest dish that even inexperienced housewives always succeed is roast.

Cut the meat or chicken into small pieces (just don't use chicken breasts, for pot better fit fillet from the thigh), also chop any vegetables, add a little broth, water or sour cream, season and put in the oven.

After an hour and a half, you will put a fragrant pot with tender meat and stewed vegetables in front of each guest.

Pots are also convenient because you can cook a dish for each family member to his taste - add more vegetables to the pot for someone, and replace meat with fish for someone.

For very busy people, you can cook dinner in pots for two days:

put meat in two pots to stew, and vegetables and cereals in the rest, so that you get 2-3 different side dishes.

Very tasty porridges are obtained in pots - light, crumbly, steamed.

You can put the porridge in the oven in the evening, bring to a boil and leave at 100 degrees overnight.

You can also simmer soups - with legumes, with cabbage or cereals, they must first be brought to a boil and boiled for 15 minutes.