The best recipes for fragrant meat in a cauldron, the secrets of adding spices. Meat in a cauldron: pork, lamb, lamb. Recipes

Outdoor picnic is one of the main entertainment summer holiday which should be carefully prepared. Thanks to the presence simple recipes you can cook dishes on a fire, a camping lunch will turn out to be very tasty and will be ready in the shortest possible time.

What to cook on a fire?

You can make dishes in a cauldron on a fire, the recipes of which are presented in great variety. Considering that the picnic period coincides with numerous holidays and with the time when fresh vegetables appear on the shelves, the most common dishes are:

• traditional barbecue, without which it is difficult to imagine any holiday in nature;
• seafood dishes. This may be the first - fish soup, fish baked on a fire, and even shrimp;
• a variety of vegetables, ranging from the usual potatoes baked in foil, and mushrooms, and ending with eggplant, tomatoes, zucchini and other types of vegetables;
• a variant of a dish in nature on a fire, familiar to everyone since childhood, is field porridge.

Fish soup recipe

Those who are located near the river will be able to cook food from their own catch. According to classic recipe, an ear on a fire is prepared from silver carp, salmon or pike perch. Anyone who has eaten this version of the dish at least once will no longer be able to confuse the taste and aroma of fish soup. At the stake, it turns out to be special, with magnificent palatability and rich in amazing aroma.

Ingredients:

• fish - 2 kg;
• water - 3 l;
• carrots - 1 pc.;
• onions - 2 pcs.;
• potatoes - 1 kg;
• greenery;
• salt and pepper, Bay leaf.

Cooking

1. The fish is gutted and then cut into pieces.
2. First, potatoes are added to boiling water, wait 15 minutes and throw carrots with onions.
3. The fish follows the vegetables. The products are allowed to boil for 10 minutes and greens and spices are added. The finished dish should be allowed to stand for 15 minutes.

Fish on the fire

An original dish that is sure to turn out juicy, with an incredible taste and breathtaking aroma is mackerel on a fire on a grill. Fish is rich in vitamins and useful substances. Baking mackerel on a fire, it will be possible to preserve the taste characteristics of the product, so the dish will certainly appeal to all vacationers.

Ingredients:

• mackerel - 1 carcass;
• vegetable oil- 1 tbsp. l.;
• spices for fish - 1 tsp;
• lemon juice - 2 tbsp. l.

Cooking

1. Sprinkle the fish with spices, then remove to marinate.
2. Take out after 10 minutes, sprinkle lemon juice, evenly distribute the oil over the carcass and put on a wire rack.
3. When the fish is fried on one side, turn over to the other.

Mushrooms on a fire

A summer picnic is not complete without mushrooms, which can be found in the forest, but if there are none, you can use purchased ones and cook champignons on a fire. The process of acquiring them should be taken with all responsibility, since they need to be fried whole. Therefore, it is recommended to choose fresh mushrooms medium or large sizes.

Ingredients:

• champignons - 1 kg;
• mayonnaise - 200 g;
• mustard - 4 tbsp. l.;
• salt, pepper and seasonings.

Cooking

1. In a deep bowl, all available spices are mixed.
2. Mushrooms are mixed with seasonings and left to marinate.
3. After 1 hour, the mushrooms are placed on a wire rack and fried, constantly turning over.
4. Cooking a dish on a fire will last a few minutes.

How to cook pilaf in a cauldron on a fire?

To cook pilaf on a fire, you just need to buy a special cauldron in advance. Otherwise, the process is very similar to the actions of the hostess in the home kitchen, but the result will exceed all expectations, thanks to the rich taste and aroma, which is achieved by cooking over fire. In addition to a bowler hat with a handle, you will need a long slotted spoon.

Ingredients:

• lamb on the bone - 1.5 kg;
• vegetable oil - 450 g;
• basmati rice - 1 kg;
• carrots - 1 kg;
• onion - 0.5 kg;
• hot pepper - 2 pcs.;
• garlic - 2 heads;
• salt, zira and barberry.

Cooking

1. Pour oil into a cauldron and heat it well.
2. Fry the meat in oil until light red.
3. Chop the onion and add to the meat.
4. Peel and grate the carrots on a coarse grater, send to the boiler and pour seasonings.
5. Pour boiling water over the products and add garlic and whole pepper pods.
6. Cooking a dish on a fire will last 1.5 hours with the lid closed.

Vegetables on the fire

A versatile dish that even a novice in culinary business can cook is eggplant on a fire. They are perfect as an accompaniment to any main dish, and can also act as an independent one. Due to the fact that vegetables are fried on the grill, their taste becomes truly unsurpassed. Alternative campfire recipes suggest using tomatoes, peppers, and zucchini.

Ingredients:

• eggplant - 1 kg;
• vegetable oil - 100 g;
• tomatoes - 1 kg;
• garlic - 1 head;
• salt, spices and herbs - to taste.

Cooking

1. Rinse the eggplant and cut into rings, salt and leave for 20 minutes.
2. The greens are finely chopped and mixed with vegetable oil and spices. Let it brew for 20 minutes.
3. Eggplant circles are sent to the sauce and transferred to the grill. Roast until done.

Potatoes in foil on the fire

A favorite delicacy of children and adults at summer picnics is potatoes on the fire, it turns out fragrant, hot and with a crumbly middle. The foil prevents the peel from getting dirty in the ashes, so peeling the potatoes will be much more pleasant. Another advantage of this cooking method is that the time allotted for it will be significantly reduced.

Ingredients:

• potatoes - 1 kg;
• salt and vegetable oil;
• baking foil.

Cooking

1. Light a large fire so that there are more coals left.
2. Rinse each potato, pat dry and wrap in foil squares.
3. Put the potatoes on the bottom layer of coals, and close the silver balls on top with the coals chosen in advance.
4. The potatoes are kept in the coals for about 40 minutes.

Meat on the fire

A standard dish, the successful preparation of which depends on the juiciness of the meat and the quality of the marinade, is barbecue on a fire. To treat vacationers with a real culinary masterpiece, it is worth considering which marinade will be used. In no case should you leave meat on the ogle unattended, as dripping fat from skewers can provoke a new fire.

Ingredients:

• meat - 1.5 kg;
• water - 100 ml;
• salt and pepper - to taste;
• onions - 3 pcs.;
• vinegar 9% - 100 ml.

Cooking

1. Cut the meat into pieces, and peel the onion and cut into rings.
2. Dilute the vinegar in water, and pour the mixture over the meat. Salt, pepper and mix. Leave the meat in the marinade overnight.
3. Cooking this dish on the fire will last about 20 minutes.

Field porridge on the fire

A taste that is known to all lovers of hiking is porridge on a fire, made from millet, potatoes and lard. Alternatively, potatoes can be used instead of lard. In both cases, both dishes on a forest fire will come out extremely satisfying and filled with delicious aroma. It is most convenient to cook them in a cauldron, which is hung over the fire.

Ingredients:

• millet - 0.5 cups;
• potatoes - 4 pcs.;
• lard - 200 g;
• carrots - 1 pc.;
• onions - 2 pcs.;
• salt pepper.

Cooking

1. Put lard on the bottom, fry it, add onions and carrots. Fry for about 5 minutes.
2. Add water, boil, throw in chopped potatoes, cook for 5 minutes.
3. Pour millet, salt, pepper and cook until tender.

Shrimp on the fire

As a gourmet picnic dish, you should think about shrimp on the fire. This is a real gourmet treat. It is recommended to use shrimp without shells, then they do not need to be pre-boiled. As a marinade, you can use tomato paste, lemon juice, wine. This food is marinated on a fire for a short time, because it is tender. To prepare delicious healthy dish, you need to purchase a pound of fresh shrimp, it is best if they are tiger.

Ingredients:

• shrimp - 0.5 kg;
• lemon - 1 pc.

Cooking

1. Remove shells from shrimp. Marinate in lemon juice for half an hour.
2. They are put on wooden skewers or put on a grill and placed over the coals.
3. Cooking a dish on a small fire will take from 2 to 7 minutes.
   

Ingredients: cabbage, rice, pork, carrots, onions, vegetable oil, black pepper, salt, tomato sauce, water, vegetable broth

Wonderful summer recipe. Stuffed cabbage rolls from the leaves of young cabbage cannot be prepared in winter, so do not miss the moment and be sure to use our recipe while time still allows.

For the recipe you will need:

- head of young cabbage;
- half a glass of rice;
- 250 gr of meat;
- one carrot;

- vegetable oil - 40 ml;
- freshly ground black pepper - to taste;
- salt - to taste;
- tomato sauce - 60 g;
- vegetable broth.

03.03.2015

dimlama

Ingredients: meat, onion, carrot, potato, cabbage, bell pepper, eggplant, tomato, garlic, cumin, salt

As you know, baked and stewed vegetables are better absorbed by the body than fried, salted or pickled. Therefore, it is advisable to cook all kinds of stews or casseroles from them. Today we recommend that you pay attention to our new recipe. We suggest trying dimlyama from stewed vegetables and meat.

For the recipe you will need:
- beef or lamb,
- onion,
- carrot,
- cabbage,
- potato,
- bell pepper,
- eggplant,
- tomatoes,
- salt,
- zira,
- garlic.

29.01.2015

Pilaf in a cauldron with chicken

Ingredients: chicken drumsticks, polished rice, onion, carrot, garlic, salt, vegetable oil

Pilaf is one of the most popular dishes cuisines of the East. But it has successfully taken root with us. A delicious and nutritious dish can be served for lunch or cooked for dinner. Our option suggests cooking pilaf with chicken drumsticks.

For the recipe you will need:
- 700 g of chicken drumsticks;
- two glasses of polished rice;
- two heads of onions;
- about three carrots;
- a head of garlic;
- salt;
- spices - to taste;
- vegetable oil.

10.03.2014

Strudli with meat and vegetables in a cauldron

Ingredients: pork, carrots, onions, potatoes, beets, sauerkraut, greens, vegetable oil, salt, ground black pepper, water, eggs, flour

Strudli is hearty and tasty second German cuisine dish. The process of preparing strudel is not complicated, while painstaking and time-consuming. However, it is worth it - the strudel dish turns out to be amazingly tasty and fragrant.

Ingredients:
- 650 gr. pork (mutton) pulp;
- 2 pcs. carrots;
- 2-3 pcs. Luke;
- 800 gr. potatoes;
- 1 beet;
- 200 gr. sauerkraut;
- a bunch of dill and parsley;
- 60 ml. vegetable oil;
- salt, black ground pepper;
- 600 - 800 ml. water.

For test:
- 2 eggs;
- 80 ml. water;
- ½ tsp salt;
- 500 - 600 gr. flour;
- 30 ml. vegetable oil.

11.02.2014

Pilaf from pork ribs

Ingredients: Rice, pork ribs, carrot, onion, garlic, tomato paste, dried chili pepper, salt, ground black pepper, allspice, bay leaf, sunflower oil

There is evidence that pilaf was cooked in the 2nd-3rd century BC. During this time, the pilaf recipe has undergone many changes, and different nations prepare it in your own way. We offer a delicious recipe for pork ribs pilaf, which is perfect for a cozy family meal.

Ingredients:
- rice - 2 ½ cups;
- pork ribs - 300g;
- carrots - 2 pcs.;
- bow - 1 pc.;
- garlic - 4 cloves;
- tomato paste - 2 tablespoons;
- dried chili pepper - ½ tsp;
- salt, ground black pepper - to taste;
- allspice - 3 pcs.;
- bay leaf - 2 pcs.;
- sunflower oil - 2-3 tbsp.

04.02.2014

Pilaf with barberry

Ingredients: Meat, round rice, carrots, water, onions, vegetable oil, red barberry, salt, pepper, herbs

Do you like swimming? Of course, few will answer "no", because this hearty rice dish with meat, vegetables and fragrant spices is simply impossible not to like! Unlike the classic Uzbek pilaf, which is made from lamb meat, in our country pilaf is prepared with almost any kind of meat. But from this his taste most often only wins. But cook without spices delicious pilaf it is forbidden. So, we are preparing pilaf with barberry.

Ingredients:

- 300 g of meat;
- 800 g of round rice;
- 5 pieces. carrots;
- 800 ml of water;
- 1 onion;
- 60 ml of vegetable oil;
- 40 g of red barberry;
- fresh herbs, ground black pepper and salt.

22.01.2014

Pilaf with pork

Ingredients: pork, rice, carrots, onions, vegetable oil, lard, garlic, salt, turmeric, barberry, black pepper, red pepper, paprika, cumin

If you want to cook a main dish that does not require a side dish and is very satisfying and tasty, then the best way- this is pilaf. We suggest you cook pilaf with pork, vegetables and fragrant spices, which makes the dish unique and appetizing.

To cook pilaf, you will need:

- 800 g of pork;
- 3 tbsp. round rice;
- 3 large carrots;
- 4-5 pcs. onion;
- 5 tbsp. l. refined vegetable oil;
- 50-60 g of fresh fat;
- 2 large heads of garlic;
- 1.5 tsp salt;
- 1 tsp ground turmeric;
- 10-15 pcs. dried barberry;
- 1 tsp. hot red pepper, cumin, black pepper and paprika.

24.06.2013

Chicken stew recipe with vegetables

Ingredients: chicken thighs, zucchini, onions, carrots, tomatoes, bell peppers, greens

Doesn't have to be experienced hostess and spend the lion's share of your free time in the kitchen to cook a surprisingly tasty and satisfying second course, which will delight all relatives and guests! We offer you an easy recipe for stewed chicken with vegetables!

To prepare the dish you will need:

- chicken thighs - 4 pcs.;
- young zucchini - 1 pc.;
- onion - 1 pc.;
- carrots - 1 pc.;
- tomatoes - 5-6 pieces;
- Bulgarian pepper - 1 pc.;
- some greenery.

07.05.2013

Photo recipe for fish soup in a cauldron

Ingredients: carrots, crucian carp, parsley, potatoes, onions, dill, bay leaf, pepper mix, salt

Ukha is a very popular hot fish soup. This dish of traditional Russian life is prepared from different types fish and absolutely different ways. Today we offer you to cook a hearty and fragrant fish soup from carp in a cauldron.

To prepare fish soup in a cauldron, you will need:

3 carp;
- 3 tubers of potatoes;
- 1 carrot;
- a bunch of parsley;
- a bunch of dill;
- 2 bay leaves;
- salt;
- a mixture of peppers.

30.05.2012

Mushroom pilaf in a slow cooker

Ingredients: rice, mushrooms, onions, carrots, vegetable oil, salt, spices

Mushroom pilaf will great option for post. The combination of such tastes will please your guests and you will definitely be satisfied. To cook pilaf with mushrooms you will need:
- mushrooms (400 grams);
- rice (3 tbsp.);
- bulb head;
- carrots (2 pcs.);
- sunflower oil;
- spices to taste, salt, pepper.

19.04.2012

Pilaf with seafood

Ingredients: rice, onion, carrot, seafood, garlic, spices, salt, black pepper

We are all used to the usual pilaf with meat, but this recipe for pilaf with seafood will change your mind dramatically. The combination of these ingredients will be wonderfully combined in one dish. And hardly anyone will regret having prepared such a pilaf. For cooking you will need:

- long-grain rice (1.5 cups);
- water (3 tbsp.);
- carrots (1 pc.);
- Seafood Cocktail(packing - 250 gr.);
- salt, pepper to taste;
- Italian herbs - dry;
- olive oil (half a glass);
- a head of garlic.

14.03.2012

Rice with beans

Ingredients: rice, beans, onions, carrots, salt, pepper mixture, water, vegetable oil, garlic
Calories: 70

An amazing combination of beans and rice will be a worthy decoration of any table. In addition, due to the lightness and satiety, pilaf will give odds to any dish. In post it good way to please yourself and your loved ones. You will need:
- half a glass of beans;
- two cups of rice;
- two heads of onions;
- one medium carrot;
- spices to taste (salt, pepper);
- four cloves of garlic;
- about 4-5 tablespoons vegetable oil.

09.12.2011

Pilaf in pots with vegetables and mushrooms

Ingredients: cabbage, rice, champignons, onions, carrots, bell peppers, vegetable oil, salt
Calories: 470

A wonderful combination of mushrooms, bell peppers and cabbage, baked in pots, seasoned with aromatic spices, will pamper you with their exquisite taste and aroma. This pilaf is easy and simple to prepare, especially if you have on hand:
- one head of cabbage;
- a glass of your favorite rice;
- 200 grams of mushrooms;
- one onion;
- one carrot;
- Bulgarian pepper;
- vegetable or olive oil(taste);
- salt.

21.11.2011

How to cook pilaf with chicken?

Ingredients: chicken meat, carrot, rice, onion, vegetable oil, garlic, salt

How to cook pilaf with chicken?
Required products:
Chicken meat - chicken legs - 500 g;
Carrots - 6 pcs.;
Round rice - 600 g;
Onion - 5 pcs.;
Vegetable oil - 80 ml;
Garlic - 3 cloves;
Salt.

10.10.2011

French fries at home

Ingredients: potatoes, vegetable oil, salt

Almost everyone loves this dish. How to cook french fries at home?
Starting products:
Potatoes - 5 pieces (large size)
Vegetable oil - 500 ml.
Salt

09.10.2011

Merchant-style buckwheat

Ingredients: pork meat, onion, buckwheat, carrot, salt, spices for pork, dill, vegetable oil

To cook buckwheat in a merchant way you will need:
300 g pork meat
Onions - 2 pieces
Four glasses of water
Buckwheat - 250 g
Carrots - 1 medium pc.
Salt
Spices for pork (if you like)
dried dill
Vegetable oil - 80 ml.

Without kebabs, going out of town or to the country is simply unthinkable. However, if the trip is not until the evening, but for several days, you will not eat shish kebabs alone. I want variety, including liquid food. So the question arises of what to cook on a fire in a cauldron, so that it is both tasty and not too difficult. Actually, the cauldron gives a lot of opportunities, you just need to be able to use them.

A couple of words about the camping boiler

The only recommendation is to pay attention to cast-iron cauldrons with a cast-iron lid. Aluminum ones are not suitable for all dishes, and those made of stainless steel are too thin-walled. Cast iron gives the desired degree of heating, while preventing burning.

In addition, you should correctly treat the volume of the cauldron. If there are few of you in the company, you should not stock up on bulky dishes - do not eat at a time, and then it will not be interesting (and there is often nowhere to store ready-made food). But it will take up decent space in luggage. A 5-liter pot is enough for 3-4 people, then the calculation depends not only on the composition of the “expedition”, but also on what you intend to cook on a fire in a cauldron. For second courses, get a smaller boiler, for the first - more voluminous. If you are going to combine cooking with boiling water for tea - choose something in between.

Kharcho in Karelian

Consider first what to cook on a fire in a cauldron for the first time. There are a lot of options, but this recipe was considered by us to be one of the best. For a 6-liter "pot" you will need about one and a half kilograms of meat with bones, ideally lamb, but with beef you will get a masterpiece. Only the bones are not good. The pulp is cut off and finely chopped, placed together with the bones in a bowl and filled with water almost to the top. The boiler goes to the fire for an hour and a half (the fire is kept quiet so that it only gurgles slightly). When the meat becomes soft, a mug of rice is poured; six whole medium onions and six finely chopped heads of garlic are laid. At the same moment, salt and one and a half tablespoons of red hot and red sweet ground peppers are added. Spicy lovers can still add half a spoonful of Georgian brown adjika. On the same fire, mutton fat or chopped ordinary lard is heated in a frying pan. There should be a lot of fat! Six tablespoons of tomato paste should be sautéed in it until it burns slightly and noticeably decreases in volume. Ten minutes before readiness, this frying is lowered into the cauldron, and when serving kharcho, it is abundantly covered with greens.

Real shurpa

Another good idea is what to cook on a fire in a cauldron for lunch. There are many recipes for such a soup, but this one is recognized as the most successful - in any case, for a camping performance. The step by step process will look like this.

1. The cauldron warms up well, in it a third of a kilo of beef is fried in hot vegetable oil.
2. Two chopped onions and a crushed garlic clove are added to the cauldron.
3. After five minutes of thorough mixing, water is added; after removing the foam and the upper fatty layer, the broth is left on fire under the lid for at least an hour.
4. The meat is actually ready - three carrots are poured, cut arbitrarily (recommended in circles).
5. Five minutes later, strips of two sweet peppers are poured into the cauldron.
6. After a quarter of an hour, cubes of six potatoes are thrown in. You can also add eggplant slices. Even after the same time period - salt with spices. Almost immediately, two chopped tomatoes are added, and the cauldron is left on the fire until its contents are ready.

It is better to interfere at the last stage with a stick that mixed the coals - the soup will pick up a smoky aroma from it. And, of course, you need to serve with coarsely chopped greens.

Ear in a marching way

Fish soup in nature is much better than in apartment conditions. A cast-iron cauldron with a cast-iron lid is ideal for its preparation. The fire should already be in a well-lit state; water is brought to a boil over it in a cauldron. Potatoes are first loaded into it, five things, and millet - a couple of spoons (based on a three-liter container). Almost immediately, a fish is invested (caught on its own and cleaned, about a kilogram. It is worth cutting only if the fish are large). At the same moment, two coarsely chopped onions, lavrushka, peppercorns and salt are added. The ear will cook for up to ten minutes until the fish is cooked. Just before removing, greens are poured in, and before serving, the cauldrons are covered with a lid - for infusion.

at the stake: Tatar recipe

Second courses in nature are often much more popular than the first ones. It is understandable: it is more convenient to eat non-liquid in field conditions. So the recipes for the cauldron in this regard are very diverse. There are especially many borrowed from oriental cuisines: the nomads also loved to eat well. Especially popular is the recipe of which has been kept for centuries, passed down from generation to generation, improved and modified. Initially, it, of course, used lamb. In modern realities, both pork and chicken will do. Only beef should be avoided - it is almost impossible to achieve the desired softness at the stake from it.

In a red-hot pot, lard, cut into smaller pieces, is fried. The meat is laid out in it and fried for about a quarter of an hour (with regular turning). Then carrot straws are poured, followed by finely chopped onions. Five minutes later, washed rice is laid, which is salted immediately. All this is poured with water, which should be two fingers higher than rice, and mixed. When the liquid boils, the last mixing is carried out. Firewood is raked so that the fire is minimal. For about forty minutes we do not touch either the fire or the pilaf. When the water has almost evaporated, we stick garlic cloves and add spices, including cumin. Another 10 minutes - and you can feed the hungry standing around the fire.

Dumlyama behi

No matter what anyone thinks, but lamb in a cauldron is the most delicious: at the stake, it largely loses bad smell. And the proposed dish is sure to please everyone. You will need tail fat, 200 grams: you need to cut it and put it on the bottom of the boiler. The next layer will be on which you will have to put half a kilo of heads. One and a half kilograms is placed on top. This row is salted and sprinkled with cumin. Now the pure sheep flesh is placed - and seasoned in the same way. On top - another onion layer, on it - tomatoes (three pieces are enough), generously sprinkled with red pepper, followed by many large chunks of carrots. A quince is placed on it, each fruit of which is cut into quarters. Again, zira, and whole peeled garlic heads are stuck between quince slices. Prepared lamb in a cauldron is placed on a strong fire under a tightly pulled lid. It starts to hiss - the coals are raked, and the boiler is left on fire for one and a half to two hours. Fragrant yummy!

Difficult bird

In nature, you can’t do without a recipe for how to cook chicken in a cauldron over a fire. Still, chicken is cheap, quite dietary and loved by many. Good next recipe.

The carcass is cut in portions, washed, dried and lightly rubbed with salt. Oil is heated in a cauldron, in which chopped carrots and onions are first roasted. Only after the chicken is placed and brought to golden brown. Then two tablespoons of sour cream are poured, slices of potatoes (about a kilogram) are placed and water is poured - so that it only covers the tubers. After boiling, salt, laurel, pepper and seasonings are introduced. Shortly before the end of the process, crushed garlic and herbs are added. Five minutes of insistence - and ask to the table! You definitely won't try this at home.

Fried potatoes

The tubers baked in the fire are a little fed up with everyone. We offer you a way to cook potatoes in a cauldron on a fire, and in such a way that it will become the central dish on the table. It is necessary to cut the potatoes larger - in half, in extreme cases, into three parts. It is advisable to dry the slices a little. In a cauldron, oil is heated to a haze - and the workpiece is poured. You need to mix it immediately and intensively so that each piece is in oil. The potatoes are traditionally fried. When a familiar crust is formed, chopped onions are poured into the cauldron; as soon as it becomes transparent, a mixture made of garlic, dill with parsley and onion is added. Five minutes of mixing - and you have a delicious side dish. So cauldron recipes can please your taste buds with completely unexpected dishes!

Dolma from fresh grape leaves is cabbage rolls, only minced meat is wrapped not in cabbage leaves, but in fresh grape leaves. Thanks to this, dolma is much more tender than cabbage rolls. This dish has a piquant sourness and amazing aroma, which even the most sophisticated guest cannot resist. In our recipe, we will tell you how to cook dolma from fresh grape leaves in Uzbek style.

Having prepared stewed potatoes with pork, you will get a hearty and tasty dish And don't waste a lot of time and effort on cooking. This dish is suitable for both lunch and dinner. Yes, stewed potatoes with pork is a fairly simple dish, you don’t need to have special culinary skills, but it’s very tasty food, which can periodically appear in our diet.

For cooking, we will take lean pork and add delicious vegetables. Delicious and rich broth with potatoes and fresh vegetables, what could be better!

It is rather difficult to remember on the fly a more interesting and self-sufficient cooking device than a cauldron.

This traditional cauldron, of a characteristic, recognizable form, played an important cultural, even civilizing mission for the ancient nomadic peoples of Central Asia and the Great Steppe.

The convenient hemispherical shape of the cauldron, portability, the ability to cook any dishes, contributed to the fact that it "preserved" in an almost unchanged form to this day. Now not only representatives of the Central Asian peoples prepare all kinds of dishes in a cauldron. A cauldron at home has become an everyday utensil for many of our compatriots.

At home, a cauldron, like a brazier, is considered a real "master" of the kitchen. Cooking for Uzbeks and other peoples of that region is simply unthinkable without it.

Why is a cauldron good?

Modern cauldrons differ in shape, weight, size, material of manufacture. The most "correct" of them have the shape of a hemisphere, made of cast iron. The only negative: they cannot be used on a gas and even more so on an electric stove.

Cauldrons are designed for open fire, hearth. They are ideal for the garden, cottage, picnic. Lighter models made of metal alloys with a flat bottom are suitable for apartments, stoves. At the same time, there will be no difference in convenience compared to cast-iron samples. Thick aluminum cauldrons with almost parallel walls are also good. In addition, they have less thermal inertia, which is better when using an electric stove.

The volume of the cauldron can vary greatly.

In a twenty-liter it is quite possible to cook food on motorized rifle platoon. Eight liters is enough for large family: pilaf with it will turn out to be cooked for five to seven people.

From the point of view of technology, the cauldron is ideal for cooking dishes of Central Asian cuisine. It will not be a big exaggeration to say that the main features of the same Uzbek cuisine are formed thanks to unique properties cauldron.

Features of cooking in a cauldron

Meat, and not only, dishes in a cauldron are prepared, as a rule, on the fat of fat-tailed rams.

Fat tail fat, cut into cubes, is melted at the bottom of the cauldron over high heat until it turns into golden cracklings. They are then removed, thrown away or used as an appetizer for strong drinks. This procedure is mandatory in the preparation of the vast majority of dishes for a cauldron.

The next step is roasting meat (beef, lamb, rarely pork). The most important thing in working with meat is to properly fry it, "seal" - in culinary slang, that is, give it a crust. To do this, it is important not to overcook, at the same time not to lay too much of it at the same time. In this case, the cauldron must be sufficiently warmed up by the time of laying, otherwise the meat will simply begin to stew.

The hemispherical shape of the cauldron allows you to fry it not only on one side, as in a pan, but on all sides

Next, the bow is laid in the cauldron, and here the fun begins! After closing the boiler with a lid, the onion quickly begins to release juice. Once on the hot bottom, the juice will instantly evaporate. Hot vapors will not be able to leave the cauldron because of the lid, they will inevitably begin to circulate inside. It is this effect that makes cooking in a cauldron unique!

Meat pre-fried to a crust in a cauldron or any other pre-laid product will be stewed in the juices of onions and other ingredients. In the upper part of the boiler, whatever you put it will be steamed. There are a lot of options for such compound dishes in Uzbek cuisine. A variety of vegetables, fruits, rice are most often added to meat with onions in layers. According to this principle of steaming, you can cook pilaf, basma, dimlyama, and other well-known dishes of Central Asian and Caucasian cuisines in a cauldron.

In great detail and artistically, all the features of the use of a cauldron are set out in the well-known book from Stalik Khankishiyev “Kazan, barbecue and other male pleasures”

In addition to vivid, memorable stories from life, it contains classic and author's recipes for dishes in a cauldron. This book should be on the shelf of every person who is not indifferent to the kitchen and food.

Popular recipes: cooking in a cauldron

When thinking about what to cook in a cauldron, it is better to start with simple things, such as potatoes.

Required Ingredients:

• 1 kg of potatoes;
• a quarter kilogram of fat tail fat;
• half a kilo of onions;
• 200 g smoked chicken, ham or ham;
• fresh greens;
• salt, spices.

Cooking technique:

1. First you need to melt the tail fat. If he is not to his liking or simply does not exist, it is enough to pour vegetable oil into the cauldron.
2. Cut the potatoes in half, send the small ones to the frying whole. Fry until golden brown, set aside, sprinkle with salt.
3. After the oil (fat) has cooled slightly, place chopped onion half rings, a layer of ham or other meat product cut into small pieces.
4. Arrange the fried potatoes on the meat, season with zira, cut the bell pepper into slices on top. Finish with herbs to add flavor, close the lid tightly.
5. Cook for several minutes over medium heat, until the characteristic mouth-watering sounds appear. The same amount - until fully cooked on a weak fire.

Potatoes prepared with such a simple method with other ingredients will make you forget about the existence of french fries in all kinds of fast food establishments for a long time. This dish will turn out even better if you cook it in a cauldron on a fire.

Uzbek cuisine is rich in such simple and "delicious" recipes. In a cauldron, you can cook with equal success any meat dish, vegetable, dishes from cereals, fish, seafood.

Of course, the best dishes are obtained from meat and offal, such as liver, lamb eggs, heart, kidneys. And what kind of kebabs are obtained in a cauldron!

Kebab in a cauldron: a classic recipe

Kebab is translated from Turkic languages ​​simply - shish kebab. That is, in order to do it correctly, the meat must first be marinated.

The presence of a cauldron allows you to cook kebabs (kebabs) even in winter, when snow-covered views outside the window and the numbers on the thermometer reject the very idea of ​​\u200b\u200bthis.

Required Ingredients:

• a kilogram of any meat, even pork;
• several large bulbs;
• mineral water with gas;
• salt, spices (zira, dry garlic, star anise).

Cooking technique:

1. The meat must be washed, cleaned of films, cut along the fiber into neat cubes with a side of 3 cm.
2. Chop the onion into rings, place in a bowl, salt well, season with spices. Next, it must be thoroughly mixed, along the way, kneading with your hands, until the release of juice begins.
3. Put the meat on the onion, mix, add mineral water to speed up pickling.
4. Close with a well-pressed dish, marinate for about five hours.
5. Peel the marinated meat from the onions, set aside on an auxiliary plate to drain the entire marinade.
6. Fry meat on a pre-heated cauldron without oils and fats. The heating of the cauldron should be such that the meat "sticks" to the walls.
7. Put the pieces of meat on the walls with a non-greasy side, otherwise they will quickly come off. Place the fattest pieces at the bottom of the boiler.
8. Having laid out all the meat, you need to carefully close the lid, put some kind of load on it. Cooking time - about half an hour on low heat.
9. The meat inside the cauldron sooner or later, having fried, will peel off the walls. Then it will cook in its juice. The last few minutes you need to reduce the fire.
10. You can take care of serving in advance: finely chop the onion, dill, parsley. Finished pieces transfer kebab to holiday dish, pour fat from the cauldron, sprinkle with herbs, onions.
11. It is customary to eat kebab hot, it is served with fresh vegetable salads, lemon, sauces.

No less luxurious are the first courses in the cauldron, which are quite popular in Central Asia, including shurpa, beloved by many.

The real shurpa

This wonderful dish, which can be both "first" and "second" at the same time, is part of the sacred Uzbek culinary triad. Shurpa, pilaf and barbecue - these dishes are certainly served at all festivities and ritual events. Their presence on the table symbolizes prosperity, good life, confidence in the future.

The dish "came" in Central Asia together with the hordes of Turkic conquerors, but very quickly became their own. It is difficult to find a better embodiment of all the advantages of local cuisine than shurpa.

Required Ingredients

For shurpa, you will need a lot of meat, since this is a frankly meat dish. Any will do: beef, poultry, lamb. Traditionally, it is customary to use two types of meat: lamb ribs, knuckle, hip bones for a powerful, rich broth and beef, lamb or poultry fillet for more satiety.

Characteristic for this dish is the use of two types of onions: the usual yellow tear, as well as soft white or purple.

Much attention during the preparation of shurpa is paid to the quality of water: it is better to take the purest one you can find

So, for shurpa you need:

• 1 kg of meat on the bones, half a kilogram of loin or poultry fillet;
• 1 kg of onion: three quarters of yellow or red, one quarter of white lettuce or leek;
• 200 g lamb fat;
• a few carrots;
• a couple of sweet bell peppers;
• a couple of tomatoes;
• half a kilogram of potatoes, you can replace half with turnips;
• a pair of pods hot pepper;
• fresh greens - cilantro, savory (for Uzbeks - jambul), green basil (raikhon), parsley;
• zira, other spices to taste.

Cooking technique

1. Cooking meat. Need to fill the cauldron cold water, put meat in it, light a fire. After boiling, reduce the heat a little, salt. Salting at such an early stage is needed here for quick separation and collection of foam. A beautiful, clear broth is important.
2. After removing the foam, lay out all the sharp onions in the form of rings or half rings. Boil for about half an hour over low heat.
3. Add finely chopped bacon, coarsely planed carrots, hot pepper pods. Sprinkle crushed between the palms of cumin, other spices. Boil for about an hour.
4. It's time for root crops: potatoes can be laid whole, turnips can be divided into small slices.
5. After 5-10 minutes, put tomatoes cut into quarters in a cauldron. Cut sweet pepper into rings. Cut basil, savory, add to the cauldron along with pepper.
6. Starting from this moment, it is important to periodically pour the shurpa with a small stream using a ladle. This will prevent the broth from boiling too much, along the way it will be enriched with bubbles. fresh air. Thus, the meat will soften even better.
7. At the very end, shurpa must not be forgotten to salt. Correct the taste balance: add sugar if the broth is sour. The last ingredient will be finely chopped, soft-tasting white onion.

Serving shurpa is a separate “song”. Meat pieces, along with potatoes, turnips, are placed in a separate large dish. It will be a shurpa for the second. The broth is poured into deep bowls, decorated with pieces of sweet pepper, carrots, sprinkled with finely chopped parsley, cilantro. Served with fresh tortillas.

Shurpa is usually eaten immediately, while it is as hot as possible. The broth from bowls is drunk without any spoons, pieces of vegetables are scooped out with a slice of cakes. Meat and potatoes are once again salted, served immediately after the broth.