What can you cook in a cauldron besides pilaf? The best recipes for cooking aromatic meat in a cauldron, the secrets of adding spices. Meat in a cauldron: pork, lamb, lamb

Anyone who has tried at least once in his life unusual dish cooked in a cauldron - he knows for sure that these are the most aromatic and delicious dishes. Cooking in a cauldron is one of the most enjoyable things to do when it comes to cooking, just like cooking on a grill. If you and your family often vacation on fresh air, then cauldron dishes cooked using a cauldron oven are what you need. The taste of dishes from a cauldron cannot be compared with any other dish, but thanks to wonderful aroma no guest will refuse to try it.

Khashlama on beer

As for the history of the origin of khashlama in beer, there are many versions. Many culinary specialists believe that the origin of khashlama is Armenian, because the classic of this dish is khashlama with Armenian beef. The other half claim that the dish was first prepared in Georgia. As you know, the highlanders never bothered about cooking, so they added all the ingredients that they had at home, and this is how khashlama turned out. To prepare a delicious dish in a cauldron you need:

Beef or lamb - 1 kg;
red pepper - 2 pcs;
carrots (large sizes) - 2 pcs;
onions - 2 pcs;
potatoes - 1 kg;
tomatoes - 2 pcs;
greens - to taste;
beer - 0.5 l.

Before cooking, you need to cut the meat big pieces, add spices (salt, pepper), cover and leave to brew for half an hour. Place cilantro and other greens, meat on the bottom of the cauldron and pour beer, add whole onions, peppers, tomatoes, carrots. Important - no need to cut. Place the cauldron over high heat and bring to a boil. Covering the dish tightly with a lid, bring it almost to readiness, after which you need to add whole potatoes and mix. As soon as the potatoes are ready, you can start eating.

Delicious Uzbek basma cooked in a cauldron

Basma is the second Uzbek dish made from vegetables and meat; how it came to our country is unknown, most likely with the visiting Arabs. To prepare Uzbek Basma we will need the following product warehouse:

lamb -1kg;
onion - 1 kg;
carrots - 3 pcs;
sweet pepper - 5 pcs;
tomatoes - 5 pcs;
eggplants - 2 pcs;
garlic - 3 heads;
potatoes - 10 pcs;
cabbage (small) - 1 piece;
cilantro and basil;
fat tail fat - 3 plates.

The preparation stage is quite simple. Place fat tail lard at the bottom of the cauldron; it can be replaced with any lard or even oil. Place meat seasoned with salt and pepper in a cauldron on top of the lard, and place onion cut into half rings on top of it. After the onions, you need to put tomatoes, and on top of carrots and potatoes. The next layer should be eggplants, cut into rings, followed by peppers in half rings. The final layer will be shredded cabbage and greens. We cover this whole puzzle with cabbage leaves. Do not forget that each layer must be salted and other spices added to taste. “Basma” in translation means to press, so the entire dish in the cauldron must be pressed down with a plate or other object. Carefully close our dish and cook for about 2 hours, until the vegetables are ready. Uzbek dish"basma" is already ready.

Amazing shish kebab cooked in a cauldron

Also called shish kebab in the Uzbek way. To prepare it you need the following ingredients:

lamb - 1kg;
capsicum - 1 piece;
dill or cilantro;
salt.

The onions must be cut into rings, and the lamb into small pieces. Mix everything and add finely chopped dill or cilantro. Place meat in layers on the bottom of the cauldron, add pepper and salt. Close the cauldron and leave on low heat for 3 hours. This dish will change your idea of delicious kebab.

Cooking in a cauldron will require more time and skill from you compared to a barbecue or smokehouse. But, believe me, the cauldron is worth it! The number of dishes that can be prepared with it is truly limitless. The taste and quality of food cooked in a cauldron will delight any gourmet.

To prepare dishes using a cauldron, you will need two products that you have not used before in your culinary affairs. This is fat tail fat and the Central Asian spice cumin. It is better to buy both on the market. They are not expensive, but their presence is essential for creating unique taste dishes cooked in a cauldron.

Fergana pilaf recipe

1 kg lamb pulp
3-4 slices from the back with ribs
300-350 g fat tail fat
1 kg good medium grain rice
1 kg carrots
2-3 medium onions
2-3 heads of garlic
1-3 capsicums (red or green)
Zira, salt

To prepare pilaf, use a cauldron of at least 8 liters. First, wash and soak in warm water rice (at least an hour, but more is better). We cut the carrots into 3*3 mm strips. Cut the meat into 1.5 cm cubes. Set the bones and ribs aside. Cut the tail fat into cubes 0.5*0.5 cm. If there is no fat, then it can be replaced with the same amount of vegetable oil. Heat the cauldron well. Add lard and render the fat. Remove the cracklings with a slotted spoon.

Throw a whole peeled onion into the fat and fry it until black. Place the ribs and bones in a cauldron and fry until golden brown. Brown. Then we take them out. Place the onion cut into rings into the cauldron and fry it. Place the chopped lamb into the cauldron and fry along with the onion. Once the crust appears, add the chopped carrots in an even layer. After three minutes, carefully mix the meat, carrots and onions and fry for 10-15 minutes. Add some of the cumin.

Pour in boiling water so that everything is covered with water by 1-1.5 cm. Lower whole pepper and a head of garlic. Return the ribs and bones to the cauldron. Everything should boil for 40 minutes. The water should boil away. Salt. We take out the bones. We got a zirvak.

Now carefully drain the water from the soaked rice. Using a slotted spoon, lower it evenly into the cauldron, leveling it over the surface. Carefully pour 1 liter of boiling water without damaging the stacked rice.

Add fire to maximum. Do not mix the rice under any circumstances. The water from the surface should completely disappear. Try the rice. If it is ready and there is still water left, make holes in the rice layer. The water will boil away faster. If the rice is not ready and the bottom is dry, add a quarter cup of boiling water. Reduce the heat to minimum. We wait until the water completely boils away.

Sprinkle the rice with cumin and cover the cauldron with a lid. After 20-25 we open. Remove the pepper and head of garlic and place on a separate plate. Mix everything thoroughly.

Basma recipe

An amazingly tasty dish that you should definitely try! Light, aromatic big amount vegetables Most of the time is spent preparing the ingredients. Afterwards, there is no need to interfere or add anything. Just wait.

1 kg lamb
700 g potatoes
350 g carrots
1 kg onion
700 g cabbage
3-4 tomatoes
head of garlic
250 grams of fat tail fat (or vegetable oil)
Salt, cumin

Line the bottom of a cold cauldron with thinly sliced lard. Place the meat cut into 3*3 cm pieces on top. Salt and sprinkle with cumin. Place the onion cut into rings on the meat. Ring the tomatoes and place them on top of the onions. Salt. After the tomatoes, put a layer of carrots, cut into circles. Place whole potatoes on top of the carrots. If it is large, cut it into 2-4 pieces. Salt. Potatoes should not come into contact with tomatoes! Peel the head of garlic and add it whole. Sprinkle with cumin.

Chopping cabbage in large pieces, removing the stalk. Cabbage leaves leave the surface intact. We salt them and rub them with cumin. Place it in a mound and cover it with large leaves.

Now you need to press everything down with an enamel lid with a weight and close the cauldron with the lid. Put on fire. After 15 min. remove the lid and weight and leave to simmer for an hour.

After an hour, move everything and serve.

The most delicious and juicy pilaf is made in a cauldron. Every housewife should have such dishes in stock. Simmering in a cauldron will make any meat amazingly tender, and allow cereals or vegetables to be thoroughly soaked aromatic spices.

Traditional pilaf in a cauldron - step-by-step recipe

Ingredients: about 1 kg of pulp fatty meat, 720 g Basmati (rice variety), 2 large carrots, 2 heads of garlic and onion, a faceted glass of refined oil, 60 g of dark raisins, less than a tablespoon of cumin, salt, coriander grains.

To prepare the base, the carrots are chopped into large strips. A grater is not used. Onion - in half rings. It will be enough to simply peel the garlic cloves.
The meat pulp is washed and dried well.
When all the ingredients are ready, you can start frying zirvak - the basis of the dish under discussion.
First, the oil is heated in a hot pan. Vegetables and slices of meat are sent into it. No garlic has been added yet.
Approximately 6-7 minutes after the start of frying, the washed rice is poured into the cauldron. There is no need to pre-soak it in boiling water.
At this time, the cereal is thoroughly washed. The friability of the finished dish will depend on this.
About 17 minutes after the start of frying the zirvak, half the spices and salt are poured into it.
The cereal is distributed on top and water is poured out. The liquid should completely cover the food.
Under the lid, the food will simmer until the cereal absorbs all the broth.
Only after this the remaining spices and salt are added to the cereal. You can only stir the rice itself without touching the zirvak. Into the surface of the cereal different places The heads of garlic are pressed in.

Before full readiness The treat should be simmered for about half an hour. It is advisable to further wrap the cauldron in a blanket and leave it for another 20 minutes to “reach”. Before serving, you can remove the garlic, stir the mixture and garnish it with fresh herbs.

At the stake

If you decide to cook pilaf in a cauldron over a fire, then the first thing you need to do is light the wood, wait until it burns out and begins to smolder little by little. Only after this is an empty cauldron placed on the grill or other prepared structure. When it warms up well, you can pour the oil into the container and prepare the dish according to the recipe described above. Products are laid out in fat after a slight haze appears.

It is very important to use a thick-walled cauldron for this method of cooking, which will not allow its contents to burn. It is very convenient to fix the cauldron on a set with a tripod.

On an electric stove

The process of cooking pilaf on an electric stove is no different from simmering a dish on gas oven. You just need to start preheating the burner in advance. First, the temperature is set to a maximum of 9. Then, when frying the zirvak, it is reduced to mode 4.

After adding rice, the mode changes to 2. And when the remaining spices and salt go into the cauldron, the heating temperature of the electric stove is reduced to a minimum. Under such conditions, the dish is brought to full readiness.

On gas

Exactly on gas stove pilaf is most often prepared modern housewives. This is the simplest and affordable option. In this process, you need to use a cauldron whose bottom can be securely fixed to the burner.

First, the fat is heated in a container with high heat on the stove, then the products for zirvak are added and the cooking process continues according to the above scheme. After frying the vegetables and meat, reduce the heat to medium. For the last half hour, the pilaf simmers on the stove with minimal heat.

Uzbek lamb pilaf in a cauldron

Ingredients: a kilo of rice, the same amount of carrots and lamb, 4 large onions, 0.7 cups of melted fat tail fat, 2 dry red peppers, a head of garlic, a large spoon of dried barberry, small. a spoonful of coriander seeds, coarse salt.

To prepare delicious lamb pilaf, you first need to cut the meat into medium pieces and rinse the rice well.
Onions (3 pcs.) are chopped into half rings, carrots into thick bars. Garlic gets rid of the husk.
The whole remaining onion (peeled) is fried in heated fat over high heat. When the vegetable turns black, it is removed from the cauldron.
Chopped vegetables are poured into the fat and cooked until golden brown. Then seasonings and chunks of meat are added to them.
The heat is reduced to medium, boiling water is poured in a layer of up to 2 cm, and hot pepper is added.
The base simmers for about an hour.
Next, rice is distributed throughout the zirvak and more boiling water (salted) is poured in. Its level should be approximately 3 cm above the cereal layer.
As soon as the water is absorbed, crushed garlic is pressed into the cereal, the rice is pierced to the bottom in several places and remains on low heat under the lid for another 25 minutes.

Only ready-made Uzbek pilaf can be mixed.

Chicken

Ingredients: a kilo of steamed Jasmine rice, 1.5 kilos of chicken, half a kilo of carrots, 130 g of apricots, 2 pcs. quince, 1.5 tbsp. refined oil, a large spoon of cumin, 4 onions, any other spices to taste, coarse salt.

The cereal is washed and boiled until half cooked.
Boneless chicken is cut coarsely.
Three onions are cut into rings, carrots into thick strips, quince fruits into 6-8 pieces. It must first be removed from the seeds. The apricot is washed with a stream of hot water.
The remaining onion is fried in heated oil until black, after which it is thrown away.
A base of prepared vegetables and chicken is prepared in hot fat.
When the carrots soften, add spices and salt to the cauldron, add quince and apricots. A little boiling water is also poured in.
The mass simmers over low heat for 50-60 minutes.
The rice is leveled over the surface of the base. More boiling water is poured, the level of which should be a couple of centimeters above the cereal. Cook the mixture over high heat until the liquid has completely evaporated.

Chicken pilaf is served with coarsely chopped fresh or pickled vegetables.

Beef

Ingredients: 820-840 g beef, 330 g rice, 4-5 pcs. carrots, coarse salt, a large pinch of ground barberry, 2 onions, cumin, a mixture of peppers, oil.

Medium pieces of beef and small onion cubes are fried in hot oil. Next, large carrot strips are poured onto them.
The mass is covered with a lid and simmers for about 17 minutes.
Rice is spread over the fried surface. Seasonings and salt are poured out.
Hot water pours out from above. Its level should be higher than the thicket by about a phalanx of a finger.

Under a closed lid, beef pilaf is cooked until the liquid is completely absorbed.

Variant of pilaf with chickpeas

Ingredients: a kilo of any meat and the same amount of carrots, 230 g of chickpeas, 1.5 kilos of rice suitable variety, coarse salt, refined oil, 2 onions, garlic head, small. a spoonful of cumin and any other spices.

Chickpeas are soaked in cold water all night long.
In heated oil, carrot strips are fried with onion half rings and slices of meat that has been pre-washed and dried with a paper towel.
Together, the basis for the future pilaf languishes under the lid for about half an hour.
Separately, cook the rice (in salted water) until half cooked.
Salt and selected spices are poured into the cauldron. After another 12 minutes, the semi-finished cereal is distributed over the surface of the roast with seasonings.
Add hot water, chickpeas, and a head of garlic, freed from the top husk. The liquid should completely cover all products.

Cook the pilaf until the rice is soft and water is absorbed.

Delicious crumbly pilaf with turkey

Ingredients: half a kilo of poultry fillet, 290 g of rice of a suitable variety, salt to taste, 2 heads of garlic, any spices (barberries, cumin, a mixture of peppers are best), 2 onions, refined oil, large carrots.

The bird is cut into medium pieces. Vegetables are chopped arbitrarily, but it is better not to make the slices too miniature.
Warming up in a cauldron a large number of oils First, the onions are fried on it until golden brown, then the turkey and carrots are added here.
Together, with frequent stirring, the products simmer for another 6-7 minutes.
The mass is salted and sprinkled with spices.
After a few more minutes, pre-washed rice is scattered over the surface of the zirvak. In different places, garlic heads without the top husk are pressed into it.
Boiling water is poured into the cauldron 2 cm above the level of the cereal.

The fat is trimmed from the legs of the bird and fried to dry cracklings right in the cauldron. A little olive oil goes here too.
When the mixture is well heated, you need to fry onion half rings, carrot strips, and small pieces of meat cut from the bones. The cracklings are first removed from the cauldron.
When the meat is fried and the vegetables are softened, seasonings are added to the container. whole head garlic (without the top husk), salt and water. There should be about 1 cm more liquid than the grounds.
The mixture takes about half an hour to prepare. Next, pre-washed rice is leveled over its surface.
Another liter of salted boiling water is poured in.
The mass is simmered until the cereal is completely ready. In this case, the components of the dish should not be mixed.
When all the water has completely evaporated from the cauldron, the treat remains on low heat for another 17 minutes.

Only after this can the pilaf be removed from the stove, mixed thoroughly and served.

Pilaf in a cauldron on a slab of pork

Composition of products: a whole kilogram of pork pulp and cereals of a suitable variety (Jasmine, Basmati), vegetables in the same quantity - carrots, onions, 2 whole heads of garlic, a large spoon coarse salt, a mixture of peppers, sunflower oil, small spoon of barberry, sweet paprika, cumin.

Cleaned rice is cut into half rings. The carrots are chopped into long strips. Its thickness should be at least 0.5 cm.
The meat is cut into medium pieces.
A cauldron with oil is placed on the stove. Several onion petals are sent into it. They should cook until deep brown. Next, the darkened onion is thrown away, and the prepared vegetables are laid out in the container. When they are browned, add the meat.
After 17 minutes the base is filled with 1.5 liters hot water with salt and spices. Together, the ingredients simmer for about half an hour.
The washed rice is carefully distributed over the surface of the food. Unpeeled garlic is immersed in the cereal (in different places).
When the liquid drops below the level of the rice, it needs to be collected in a slide and covered with a plate.
After this, the dish is cooked for another 15-17 minutes.

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

Wonderful summer recipe. You can’t make cabbage rolls from young cabbage leaves in winter, so don’t miss the moment and be sure to use our recipe while time still allows.

For the recipe you will need:

- a head of young cabbage;
- half a glass of rice;
- 250 grams 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

Dimlyama

Ingredients: meat, onion, carrots, potatoes, 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 ones. Therefore, it is advisable to prepare 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,
- bulb onions,
- carrot,
- cabbage,
- potato,
- bell pepper,
- eggplants,
- tomatoes,
- salt,
- zira,
- garlic.

29.01.2015

Pilaf in a cauldron with chicken

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

Pilaf is one of the most popular dishes of Eastern cuisine. But it has successfully taken root here too. Delicious and nutritious dish can be served for lunch or cooked for dinner. Our option suggests preparing pilaf with chicken drumsticks.

For the recipe you will need:
- 700 g 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, black ground pepper, water, eggs, flour

Strudli is a hearty and delicious second dish German cuisine. The process of preparing strudel is not complicated, but it is painstaking and time-consuming. However, it is worth it - the strudli dish turns out incredibly tasty and aromatic.

Ingredients:
- 650 gr. pork (lamb) 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, ground black pepper;
- 600 – 800 ml. water.

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

11.02.2014

Pork ribs pilaf

Ingredients: Rice, pork ribs, carrots, onions, garlic, tomato paste, dried pepper chili, salt, ground black pepper, allspice, Bay leaf, sunflower oil

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

Ingredients:
- rice – 2 ½ cups;
- pork ribs – 300g;
- carrots – 2 pcs.;
- onion – 1 pc.;
- garlic – 4 cloves;
- tomato paste – 2 tbsp;
- 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 pilaf? Of course, few will answer “no”, because this hearty rice dish with meat, vegetables and aromatic spices is simply irresistible! Unlike the classic Uzbek pilaf, which is prepared from lamb meat, in our country they prepare pilaf with almost any type of meat. But its taste most often only benefits from this. But you can’t cook delicious pilaf without spices. So, let's prepare pilaf with barberry.

Ingredients:

- 300 g of meat;
- 800 g round rice;
- 5 pieces. carrots;
- 800 ml water;
- 1 onion;
- 60 ml 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 filling and tasty, then the best option- this is pilaf. We suggest you prepare pilaf with pork, vegetables and aromatic spices, which make the dish unique and appetizing.

To prepare pilaf you will need:

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

24.06.2013

Recipe for stewed chicken with vegetables

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

You don't have to be experienced housewife and spend the lion's share of your free time in the kitchen to prepare amazingly tasty and hearty second a dish that will delight all family and guests! We offer you a simple recipe 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 pcs.;
- bell pepper - 1 pc.;
- a little greenery.

07.05.2013

Photo recipe for fish soup in a cauldron

Ingredients: carrots, crucian carp, parsley, potatoes, onions, dill, bay leaf, pepper mixture, 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 invite you to prepare a hearty and fragrant fish soup from crucian carp in a cauldron.

To prepare fish soup in a cauldron you will need:

3 crucian carp;
- 3 potato tubers;
- 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 excellent option for the post. The combination of such tastes will please your guests and you will definitely be satisfied. To prepare pilaf with mushrooms you will need:
- mushrooms (400 grams);
- rice (3 tbsp.);
- onion head;
- carrots (2 pcs.);
- sunflower oil;
- spices to taste, salt, pepper.

19.04.2012

Pilaf with seafood

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

We are all accustomed to regular pilaf with meat, but this recipe for pilaf with seafood will change your opinion radically. The combination of these ingredients will go wonderfully together in one dish. And hardly anyone will regret preparing such pilaf. For preparation you will need:

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

14.03.2012

Rice and beans

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

An amazing combination of beans and rice that will... worthy decoration any table. In addition, due to its lightness and satiety, pilaf will give a head start to any dish. In post this good way, please yourself and your loved ones. You will need:
- half a glass of beans;
- two glasses of rice;
- two heads of onions;
- one medium carrot;
- seasonings to taste (salt, pepper);
- four cloves of garlic;
- approximately 4-5 tbsp. vegetable oil.

09.12.2011

Pilaf in pots with vegetables and mushrooms

Ingredients: cabbage, rice, champignons, onion, carrots, bell pepper, vegetable oil, salt
Calories: 470

Great combination of mushrooms bell pepper and cabbages baked in pots, seasoned with aromatic spices, will pamper your 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;
- bell pepper;
- vegetable or olive oil(taste);
- salt.

21.11.2011

How to cook pilaf with chicken?

Ingredients: chicken meat, carrots, rice, onions, vegetable oil, garlic, salt

How to cook pilaf with chicken?
Required Products:
Chicken meat - legs - 500 g;
Carrots – 6 pcs.;
Round rice – 600 g;
Onions – 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 make French fries at home?
Source products:
Potatoes – 5 pieces (large size)
Vegetable oil – 500 ml.
Salt

09.10.2011

Buckwheat merchant style

Ingredients: pork meat, onions, buckwheat, carrots, salt, pork spices, dill, vegetable oil

To cook buckwheat the 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.

Dishes cooked over a fire always turn out tasty and aromatic. There are many ways to prepare them. In this article we will present you the most popular and simple recipes, which do not require a lot of products and time.

Dishes in a cauldron over a fire: cooking recipes

The most popular dish pilaf cooked in a cauldron. It can be done in different ways. However, we decided to present only the option that was once described by Stalik Khankishiev.

So, to make delicious and hearty dishes at the stake, we will need the following products:

fresh fatty lamb - about 600 g;
salt, pilaf seasonings, pepper, dried herbs- add at your discretion;
long rice - approximately 2-2.5 cups;
white bulbs - 2 large heads;
large carrots - 2 pcs.;
vegetable oil - add to taste (about 50 ml);
fresh, unpeeled garlic - a whole head.

Processing of pilaf products

You should start cooking any food over a fire by processing all the ingredients. Fatty and fresh lamb is washed thoroughly, removing all inedible veins and films. Further meat product chop large pieces, season with pepper and salt and leave aside for 10-15 minutes.

While the lamb absorbs the spices, begin processing the remaining products. Long rice is sorted out, washed well until the water is clear and shaken vigorously. Also peel carrots and onions separately. The first vegetable is chopped into slices, and the second into half rings.

Heat treatment of pilaf over a fire

Lamb dishes do not take very long to cook over a fire. First, put pieces of meat into a heated cauldron and simmer them in own juice for ¼ hour.

After all the broth has evaporated, add vegetable oil to the lamb and fry until lightly browned. Next, add carrots and onion half rings. After mixing all the ingredients, continue to fry them for a few more minutes.

As soon as the products acquire a golden hue, they are flavored with spices and dried herbs, and then covered with long rice and filled with water. The liquid should be 2-3 cm higher than the cereal.

Placing an unpeeled head of garlic in the center of the dish, cover the cauldron with a lid and cook the contents for about half an hour. After time, the pilaf is thoroughly stirred from the bottom and removed from the fire. To get more delicious dish it is kept covered for another 30 minutes.

We present pilaf to the camp table

As you can see, there is nothing difficult about preparing delicious meat dishes in a cauldron over a fire. Stalik Khankishiev claims that such pilaf turns out much more flavorful than what was made on a regular kitchen stove.

After keeping the dinner covered for a long time, it is distributed onto plates and served to the table along with fresh vegetables and bread.

Stewed potatoes with poultry

Dishes cooked over a fire are not only very aromatic, but also incredibly tasty. This is due to the fact that the products placed in the cauldron simmer for a short time in their own juice at a fairly high temperature.

If you can’t imagine your lunch without potatoes, then we suggest stewing them along with poultry. For this we need:

medium bulbs - 2 heads;
large potatoes - 3 pcs.;
poultry breasts or thighs - 600 g;
juicy carrots - 1 large piece;
fleshy tomatoes - 2 pcs.;
salt, fresh herbs, black pepper and other spices - to your taste;
vegetable oil (sunflower or olive) - about 45 ml.

How to prepare the ingredients?

Meals over a fire should be cooked in exactly the same way as meals on a stove. First you need to process all the products. The poultry meat is thoroughly washed and chopped into large pieces, right with the skin and bones. Next, they begin to process the vegetables. Potatoes, sweet onions and carrots are cut into cubes, and tomatoes are crushed into pulp. If you do not have the opportunity to puree the tomatoes, you can also chop them into small pieces.

Cooking process over an open fire

Dishes over a campfire while camping should be prepared using a cauldron or any other cast iron cookware. It is suspended over the fire and heated very much.

Add vegetable oil and chicken pieces to the cauldron and fry them until slightly reddened. Next, add carrot cubes and onion half rings. Having seasoned the ingredients with spices, they are stirred with a spoon and fried for some more time.

After the products acquire a brown crust, potato cubes are added to them, and the tomato pulp is also laid out. To prevent the ingredients from burning to the bottom of the dish, add half a glass of water to them.

Sprinkling the dish a small amount salt, cover it with a lid and leave over the fire for 20-25 minutes.

Serving stewed potatoes at the dinner table

As soon as the potato tubers become soft and form a tasty and rich dish, it is laid out on plates and then flavored with a lot of spices.

It is advisable to serve such a lunch at the camp table along with a slice of bread, salad fresh vegetables and garlic.

Cooking fish soup in a cauldron

The first courses on the fire are no more difficult to prepare than the second ones. If you don’t have the opportunity to take meat on a hike, we suggest making soup from canned fish. Saury, pink salmon or tuna are ideal for such a product. But first things first.

So, to prepare fish soup we will need the following ingredients:

canned saury or pink salmon (in oil) - 2 jars;
drinking water - 1.5 l;
fresh potatoes - 2 medium tubers;
medium-sized tomatoes - 2 pcs.;
large onion - 1 head;
salt, dried herbs, pepper - to your taste;
large carrot - 1 pc.

Processing ingredients for making fish soup

Before you cook delicious and rich a fish dish over a fire, all products should be processed. Potato tubers, carrots and onions are peeled and then chopped into cubes. As for tomatoes, they are simply washed and cut in the same way.

Also opened separately cans with fish. 1/3 of the product is crushed into a pulp, and the rest is left in pieces.

The process of cooking soup over a fire

To prepare the first course, bring the cauldron to drinking water to a strong boil. After this, cubes of potatoes and carrots are placed in the bowl. After mixing the ingredients, cover them with a lid and cook for 10 minutes. Over time, onions and tomato pieces are added to them.

Toppling vegetables heat treatment, they are salted, peppered, and also flavored with other spices. Lastly, the canned fish is placed in the cauldron.

After mixing all the ingredients, they are cooked under a closed lid for another 2 minutes, and then removed from the fire and left in this form for 5-7 minutes.

Serving soup to the table

As soon as the first dish is saturated with the aromas of fish, it is laid out on plates. Use this soup in hiking conditions preferably along with plenty of fresh herbs, as well as a slice of white bread.

Other ways to prepare soups

In fact, soups are much easier to prepare in camping conditions than main courses. To do this, you can use not only canned or fresh fish, but also meat, seafood or stew. As a dressing for such a dish, they can also be completely different products. Some people use cereals in the form of rice, buckwheat, pearl barley, millet, etc., while others use homemade or store-bought noodles, pasta, spaghetti, etc.

Also, soup in a cauldron is often prepared without meat. To get a more satisfying lunch, add mushrooms, processed cheese or simply use fried onions and carrots.

Let's sum it up

From the materials in this article, you could learn about how you can easily and quickly prepare second and first courses on the go. Using the described recipes in practice, you will definitely get tasty and hearty lunch, which will warm you in cold weather and give you a lot of strength and energy.