Share quick recipes for cooking in a Russian oven

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Dishes from the Russian oven

There is nothing easier (as it turned out) than cooking in a Russian stove. I was convinced of this over the weekend, which I spent in the Belarusian village of Boyary, which is 100 kilometers from Minsk.

As I already wrote, we lived in a log house that my great-grandfather built after the war. No one has lived in the house for more than 20 years, and order is maintained by numerous relatives who come once a year to visit the graves of their ancestors. Despite this, life in the house has stopped - in the closets there are grandfather’s clothes from the last century, wooden dishes are stored in makeshift bedside tables, and in the corner behind the door there are great-grandmother’s shoes, the soles of which are lined with wooden nails.

And of course, two stoves have been preserved in the house - one for heating the living room, the other for cooking. It is with the help of the last stove that we will cook.

1. So, we need dishes. There were old steel cauldrons in the house, but we were too lazy to clean them, so we used a regular cauldron. Throw in pieces of chicken, coarsely chopped potatoes, salt and pepper. This concludes the preparation. The rest will be done by the stove, which needs to be heated thoroughly.

2. Next, you will need a beautiful Kiev woman who will monitor all the processes. I had a wife :)

Imagine, these grips were also used by my great-grandmother, who prepared food for my little grandfather, his brothers, sisters and even my dad in the same way.

3. We drive the cauldron deeper into the oven and turn it from time to time

4. After 30 minutes, we take the wife again and with her help we take the cauldron out of the oven (here it’s worth paying attention to the manicure:)

5. No spices except salt and pepper, but despite this, the chicken turned out to be golden brown and gave its juice to the potatoes. The house immediately begins to smell incredibly delicious, and your hands reach out to pour 50 grams

6. When the coals go out, you can put some piece of iron in the oven and very quickly fry a couple of chicken kebab sticks. It does not burn, but bakes, and still gets a slight smell of smoke. You definitely won’t find this in any restaurants.

There was also a desire to cook baked “potatoes with scorch,” but we were so full that we became lazy. The recipe is also very simple - boil the potatoes in the oven, then drain the water and bake the whole tubers until golden brown. You can also add a little butter there and at the end season the whole mess with dill. And consume all this with green onions, lard with streaks of meat, and be sure to wash it down with a couple of glasses of cold vodka.

We will do all this next time. I promise to show you the process.

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General recommendations

The Russian stove is a universal device in which you can simultaneously cook soups, cook meat, make bread and dry mushrooms. At the same time, it is important to know how to properly distribute pots of food in it. Thus, products that require long-term heat treatment are placed in the depths of the oven. And containers with quickly boiling ingredients are placed closer to the damper.

Various porridges turn out surprisingly tasty in a Russian oven. Thanks to the evenly distributed heat, they come out very fragrant and crumbly. And to enhance their taste characteristics, housewives of that time supplemented the cereal with vegetables, fruits or mushrooms.

Soups cooked in a Russian stove deserve no less praise. It produces amazing borscht, pickles, meat and lean cabbage soup.

Prudent housewives knew how to not only properly cook everyday lunches and dinners in a Russian oven, but also dry mushrooms. White boletus, boletus and boletus are best suited for these purposes. The collected raw materials are not washed, but thoroughly wiped with a dry damp cloth, cut into small pieces, laid out on an oiled baking sheet and sent to a pre-heated oven, the mouth of which is covered with a damper. You can store such mushrooms in clean cotton bags. In the same way, apples, bird cherries, rose hips, blueberries and other forest products were previously harvested.

Lapshevnik in Volga style

Lapshevnik in Volga style is perhaps one of the most favorite dishes that our grandmothers and great-grandmothers treated us to. It is not difficult to prepare, and the ingredients could easily be found in any home.

So, to prepare noodle maker you will need: noodles, eggs and milk. For those who want to really get involved and cook this ancient dish according to all the canons, first we’ll tell you how to cook homemade noodles.

• 1 egg
• 2 tablespoons water
• 160 g wheat flour
• 1 tablespoon vegetable oil
• Salt

Eggs must be mixed with water, vegetable oil and salt, gradually adding flour and stirring constantly. Knead the dough well, wrap in cling film or a clean towel and let stand for half an hour. Then we roll it out into very thin layers and place them on baking sheets. To prevent the dough from swelling, you need to make small marks with a fork. Then place the noodles in the oven, preheated to 120°, for three minutes. Take out the dough and cut it into diamonds.

To prepare the omelette mixture, mix three eggs, add milk and salt. Place the noodles in a mold, then pour in the mixture and bake for 30 minutes at 140°. You can add grated cheese or vegetables to the finished dish.

Millet porridge

For lovers of hearty and healthy breakfasts, the simple and popular recipe discussed below will be a real find. Any housewife who lived in the village knew how to cook crumbly and tasty porridge in a Russian oven. Now this technology is almost forgotten, but it will be interesting to learn about it for those who want to study the history of Russian cuisine. To make this dish you will need:

• 100 g millet.
• 1 liter of milk.
• 1 tbsp. l. Sahara.
• ½ tsp. salt.

Thoroughly washed and dried millet is poured into a suitable cast iron pot. Salt, sugar and milk are also added to it. All this, without stirring, is covered with a lid and sent to a pre-heated oven.

Let's dance from the stove: new Russian cuisine

Healthy food in a healthy body

Marketing and healthy food

Food Trends

Russian cuisine has finally emerged from the shadow of French cuisine and become bold and daring! This is exactly how it comes out from under the knife of young talented Russian chefs who are seriously concerned about the idea of ​​its reconstruction. The long debate about what is Russian, Soviet and French is forgotten, and archaeological excavations of ancient recipes in dusty birch bark manuscripts have been suspended. Adherents of the “new Russian cuisine” decided that the most correct thing was to combine local Russian products and traditional tastes with the most modern culinary technologies.

Safety precautions

To cook in a Russian oven and not start a fire or get burned, it is enough to know how to properly heat the oven and follow the rules for cooking in an oven.

How to light a Russian stove:

1. It is necessary to stack the firewood in the firebox as closely as possible to each other; add firewood after the first batch has burned out.
2. During kindling, the damper must be closed, the stove damper slightly open, and the ventilation damper closed.
3. Do not forget to provide access to oxygen in the stove - to do this, just stir the firewood with a poker.
4. During combustion, the ash door should be open approximately 7 cm.

How to cook in a Russian oven:

1. The stove must be heated well and the wood must be allowed to burn out; only coals without open fire and well-heated walls should remain.
2. The first courses are prepared in cast iron pots or ceramic pots without handles.
3. Since the food in the oven simmers and does not boil, pour a little water into the container, no more than one quarter.
4. All dishes except bread can be cooked together. The bread is cooked separately with the door closed until baked.
5. When cooking in the oven, it is important to use oven mitts, towels or gloves to avoid burning your hands. It is better to place and remove dishes with a special wooden shovel or grip.

The benefits of cooking in cast iron

• The cast iron from which the cast iron is made does not emit substances harmful to health during the heat treatment of products.
• Cast iron cookware is extremely durable: it lasts for decades and its use is unlimited.
• In cast iron you can cook on any type of stove, not just in the stove or oven.
• Cast iron is very durable and not subject to deformation during use. They are not afraid of high temperatures.
• Uniform heating of the walls of the cast iron ensures the preparation of real culinary masterpieces: from cabbage soup and soups, to porridges and stews.
• They are easy to care for, easy to clean and compactly stored one inside the other.

Choosing firewood for heating

Different types of wood differ in their properties, and the choice of firewood for firing a Russian stove should be based on studying the characteristics of solid fuel:

• Birch burns with great heat and has a pleasant smell. It is rarely used to fire home stoves. Due to the high tar content, birch firewood flares up very quickly, which makes it possible to use it for kindling.
• Oak firewood is superior to wood in heat transfer, has healing properties and burns for a very long time. The breed is considered elite and is usually used to light fireplaces or barbecues.
• Alder firewood can be stored without losing its qualities; it reaches the required humidity on its own, and due to its low resin content, it produces little smoke. Alder firewood is excellent for heating the stove.
• You can use aspen wood to clean the stove. They are able to reduce the density of soot in the chimney, due to which it simply crumbles into the firebox. However, this fuel is not suitable for constant use, because wood burns in a matter of minutes and does not emit very much heat.
• Firewood for kindling must be stored in a dry and well-ventilated place, and before placing it in the stove, remove rotten or beginning to rot logs.

Where to begin?

First you need to properly heat the stove. To do this, open the pipe. This is done differently in different ovens, but most often you can open the pipe using a valve at the top of the oven. Then open the damper, this is a metal screen with a handle near the entrance to the oven. Next, place the firewood in the oven in the form of a well: 2-3 logs are placed in one layer, and we need 3 or 4 such layers. This amount of firewood is designed for preparing several “serious” dishes, for drying berries or mushrooms and for further rest of the housewife on the canopy. You definitely need to rest, because you have been cooking all day and deserve to lie on the stove for the rest of the evening and do nothing. You can drink wine and eat everything you have prepared. Joke. You will prepare a lot of food, and physically you will not be able to eat it at once.

In general, you have lit the stove, and it will burn for about two hours. The firewood should burn to red coals. With a slight movement of your hand and a poker held tightly in it, throw the coals deep into the stove, close the pipe and start cooking!

pumpkin

Imagine that you grew a pumpkin yourself and have no idea what to do with it. In such a situation, prepare pumpkin pie - pumpkin pie.

Take 800 ml of milk, boil it, add 2 cups of washed millet or rice into it. While the cereal is boiling, choose the wine with which you will celebrate the triumph of your culinary genius. When the cereal is ready, place it in a mold greased with butter and sprinkled with breadcrumbs (which, by the way, you can also dry on the stove, very convenient). Add grated pumpkin, 100 grams of butter, sugar to taste, a pinch of salt and 3 eggs to the cereal. Mix everything thoroughly and place in the oven for 40 minutes. The most delicate pumpkin pie is ready!

Cabbage soup

You won’t be satisfied with just one pie, so we cook cabbage soup from sauerkraut

. Here the will of your imagination is limitless. There is simply no one correct recipe for such soup!

Choose meat to taste and cook it until done. Cut the meat into pieces, leave the broth. Peel the potatoes, carrots, cut them and add them to the broth. Sauerkraut goes there too. Some people sauté onions and cabbage in a frying pan before adding them to the soup. Some people don't. In general, cook vegetables and cabbage in the oven, then add meat and spices to taste - the rich soup is ready!

Chicken julienne

You can also prepare a snack. For example, the familiar chicken julienne

. Yes, this dish doesn’t go well with the Russian oven, but believe me, julienne in the oven turns out very tasty! We put the chicken meat in the cocotte makers so that it takes up a third of the dishes. Fry the mushrooms with onions in butter (any oil you like, the standard for julienne is creamy), add this mixture to the chicken, pour in bechamel or sour cream sauce, add salt and pepper to taste, generously sprinkle with cheese and bake in the oven for literally 10-15 minutes . The cheese is baked in the oven until golden brown, and this dish looks very appetizing.

How to melt?

Inept or careless handling of such a structure can cause burns or fire. Therefore, when working with it, you must be extremely careful and adhere to safety regulations. In addition, any housewife should know not only how to cook in a Russian stove, but also how to heat it.

You need to start the process by laying firewood. It is advisable to place them as close to each other as possible and add them only after the previous batch has burned out. It is extremely important to ensure that during the lighting process the stove valve is in the slightly open position and the damper is in the closed position.

To ensure access to oxygen, it is enough to stir the firewood with a poker. Once they are completely burned, you can start cooking. In a Russian oven, food does not boil, but simmers, so the dishes should be filled with liquid no more than a quarter of the total volume. It is advisable to place and remove containers using a special grip or a wooden shovel.

Baked milk in the oven

A mug of hot baked milk with fresh white bread is the perfect Russian breakfast . You don't need much - just a liter of milk and a fresh loaf. So, pour the milk into a clay pot and cover it with foil as tightly as possible. To do this, you can grease the edges with protein.

Simmer the milk in the oven for 8 hours at 130 degrees, it’s best to just leave it in the oven overnight. The finished baked milk will have a pleasant beige color and rich taste.

As you can see, it is not at all necessary to have a home oven to delight yourself with dishes with an unusual taste. Also, in a ceramic or cast iron bowl, as well as just in an oven with a stone stove, julienne, kundums (dumplings that first need to be fried and then simmered in sauce) and, of course, cabbage soup will turn out well. Try oven recipes and enjoy new culinary horizons.

Spelled porridge

The technology discussed below will be a real discovery for those who are trying to find out what and how they cooked in a Russian oven from a semi-wild variety of wheat, which was actively cultivated until the 18th century. The porridge made in this way was very tasty, healthy and had a pleasant nutty aroma. To cook it you will need:

• 1 cup spelled.
• 100 g butter.
• ½ cup each of curdled milk, water and milk.

First of all, you need to deal with spelled. It is soaked in a mixture of water and curdled milk and left for at least six hours. At the end of the designated time, it is washed, poured with milk, boiled until tender, wrapped in a blanket and left for forty minutes. Before eating, the porridge is flavored with oil.

Dishes from the oven

Any dish from the oven can become a masterpiece.
But this requires more than just the right cookware and quality products. A positive attitude, good mood and a sense of peace, merging with nature are capable of miracles. Lunch will be an unforgettable experience. Almost anything can be cooked in the oven. But let’s focus on delicious and as simple as possible recipes. Even a novice housewife can perform them.

A classic of the genre, an original Russian dish. In Rus' they have been prepared since ancient times.

REFERENCE! Our ancestors loved cabbage soup. This soup was popular regardless of the family's financial situation. Poor peasants prepared lean cabbage soup exclusively from vegetables. The wealthier ones used meat.

To prepare sour Russian cabbage soup you will need:

• strong beef broth;
• potato;
• sauerkraut or fresh cabbage;
• tomato paste;
• 1 large carrot;
• medium bulb.

Sour cabbage needs to be washed 2-3 times. Fry onions, carrots and tomato paste on a hotter stove. The broth can be prepared in advance. For this you need a medium beef bone. You need to simmer the broth until the meat comes off the bone well. Add cabbage and potatoes to the prepared broth. If the cabbage is sauerkraut, then you can do without seasonings. If it’s fresh, it’s appropriate to add a couple of bay leaves and some spices. Don't forget about salt. In the case of sauerkraut, you don’t need a lot of it. Add the roast to the cast iron pot and put it in the oven to simmer.

Lenten cabbage soup

Vegetarians will surely enjoy another simple recipe. Any modern housewife with minimal knowledge of cooking can cook real aromatic cabbage soup in a Russian oven. To do this you will need:

• 850 ml water.
• 20 g pearl barley.
• 250 g sauerkraut.
• 2 onions.
• 1 carrot.
• 1 parsley root.
• 6 dried mushrooms.
• Salt, vegetable oil and seasonings.

Salted water is brought to a boil and supplemented with frying made from roots, onions and mushrooms. Washed pearl barley, stewed cabbage and spices are also sent there. All this is placed in a heated oven and cooked for about forty minutes.

Varenets

This fermented milk product has long been prepared in Russian villages. In the oven it turns out much tastier and healthier than what is sold in modern stores. Therefore, if you have the opportunity, be sure to make Varenets with your own hands. To do this you will need:

• 3 liters of homemade fat milk.
• 250 g of thick village sour cream.

The milk is poured into a cast iron pot and sent into the heated oven for the whole night. During this time, it will not only become melted, but also decrease in volume. Then it is cooled to a temperature of 37 0C and supplemented with sour cream. Mix everything thoroughly and place it in any warm place. After fourteen hours, the finished Varenets is cooled and served.

Conclusion

Cooking in a Russian oven will become a favorite pastime for anyone. Dishes prepared in this ancient way will be the best and most delicious delicacy for the whole family.

Our ancestors cooked food in the oven all their lives; nowadays this method of cooking is rare and very original. It is difficult to find someone who is really good at this type of cooking. But don’t despair, a little patience and this secret will be revealed to anyone. Learning to cook correctly in a Russian oven, in compliance with all rules and safety precautions, is a huge gift for the body, because such food is very good for health. Just think about it – stewed food, without frying or excess oil! This does not harm the figure and the digestive system. Cook in a Russian oven with pleasure!

The Russian stove is a massive adobe structure that stood in every village hut. She performed several important functions at once, so not a single housewife could do without her. With its help, they not only heated the house, but also fed large families. Today’s publication will tell you what and how they cooked and baked in a Russian oven.