Dishes in a cauldron over a fire - 11 recipes with step-by-step photos

We are glad to welcome you to the pages of our culinary blog! Tired of barbecue? Today I will tell you what to cook in a cauldron over a fire to surprise your friends during an outdoor picnic. More precisely, we will talk about dishes that are cooked in a cauldron. Incredibly tasty, satisfying and aromatic, they will become the kings of a picnic.

A cast iron cauldron retains heat well, food in it does not burn and cooks quickly enough. In a cauldron, vegetable and meat dishes are fried or stewed in their own juice; only some recipes require additional liquid. A definite plus - you can cook it for a large company at once.

Delicious shurpa soup over a fire in a cauldron

Delicious, hearty soup is the best offer for a large company at a friendly picnic. Shurpa, which is a thick meat soup with the aroma of piquant oriental spices, will not leave anyone indifferent. Believe me, once you try it, you will cook it all the time.

If you like to relax in nature, I think you will need a simple recipe for shurpa over a fire. To prepare a delicious soup that your friends and family will appreciate, you need to adhere to the exact proportions of the ingredients.

The main ingredients of shurpa are meat and vegetables, and the tone and aroma are set by spices and herbs. The cooking process is absolutely not complicated, but can take about two hours. The dish will be tasty if you take fresh meat and vegetables, and choose the right aromatic spices.

Cooking process:

Pour oil into a cauldron, heat it very well, it should almost boil. Fry the ribs until golden brown.

Then add the onion rings, stirring, and fry for two to three minutes.

The next ingredient in this delicious soup is carrots, cut into half rings. Remember to stir so that the ingredients do not burn and fry evenly.

After five minutes, add the bell pepper, cut lengthwise into 4 to 6 pieces. Stir thoroughly so that the components of the shurpa mix well with each other.

After 10 minutes, add coarsely chopped tomatoes and a pinch of spices, stir. Fry for another two minutes.

Pour cold water into the cauldron. Some experts advise that, if possible, first bring the water to a boil in a separate pot, and then pour it into the cauldron with meat and vegetables.

Add salt and hot pepper. Cook for one to one and a half hours, checking the meat for doneness. Young lamb will naturally cook much faster.

The dish is prepared by simmering. It is important to ensure that the coals do not flare up.

Check the meat for doneness by piercing it with a knife. If soft, you can add potatoes. Also at this stage, remove the hot pepper from the soup; it has already given off all its aroma and spiciness.

After boiling, boil for 20 minutes - the hearty, incredibly aromatic shurpa is ready!

For added spiciness, add a head of garlic to the soup 5 minutes before it’s ready.

Pour the finished shurpa into deep plates, sprinkle with fresh herbs.

Be sure to try this dish during your next picnic. You will not only enjoy its taste, but also the cooking process itself.

Shurpa

Traditionally, as a rule, shurpa in many recipes of oriental cuisine is based on lamb.

Beef itself and preferably pulp - 0.5 kg.
Potatoes – 8 medium tubers.
Tomato, bell pepper, carrot and onion - three medium pieces each.
Tomato paste - three tablespoons.
Garlic – four to five cloves.
Vegetable oil - only for frying.
Pepper, herbs, salt and favorite seasonings - according to individual taste.
Bay leaf - a couple of leaves.

Vegetable oil is poured into a hot cauldron and the onions are fried.
The pre-chopped meat is placed in a cauldron and frying of the components continues for another fifteen minutes.
Next, add shredded carrot sticks, chopped peppers, tomato paste, and large slices of tomatoes. Everything is fried for a few minutes.
Then the contents are poured with boiling water and everything is simmered for about thirty minutes.
Now you can add the chopped potatoes. After adding it, boiling water is added again. You need such a quantity that the contents of the cauldron resemble a thick soup. At this stage, the dish is salted and cooked for another twenty minutes.
After this time, garlic, herbs, seasonings are added to the shurpa and the dish is left to simmer for ten minutes.

Delicious recipe! Fresh stewed cabbage in German style

In conclusion, it should be noted that beef in a cauldron allows you to prepare many varieties of amazing dishes, ranging from simple soup to a unique oriental dish - kazan kebab.

Roast with potatoes in a cauldron

If you are thinking about what to cook in a cauldron over a fire, then one of the most popular dishes that you can prepare is roast meat and potatoes. This hearty, tasty dish is loved by both adults and children! It is very simple to prepare - meat and vegetables are lightly fried in oil, then poured with a small amount of water and stewed.

The dish that I invite you to cook with me has Uzbek roots and is called “Kazan kabob”. Translated, the word “kabob” means “kebab,” that is, literally, “shish kebab in a cauldron.” However, the dish is not like a regular stew. Cooked over an open fire, it has a special taste and magical aroma.

You will need:

Meat (beef, lamb or pork) – 1 kilogram
Potatoes (small tubers of the same size) – 1 kilogram
Onion – 1 kilogram
Salt – ½ tablespoon
Vegetable (or corn) oil – 150 milliliters
Water – 500 milliliters

Spices - 1 teaspoon each:

Ground black pepper
Coriander seeds
Zira

How to cook:

Cut the meat into pieces, like for a shish kebab. Sprinkle with salt, mix well, set aside.

Meanwhile, pour oil into a preheated cauldron and heat well.

Add potatoes. Place small potatoes whole; larger potatoes can be cut in half.

Fry on all sides. Do not bring it to readiness, you just need to achieve the formation of a golden brown crust. Then transfer to a bowl.

Place the meat in the hot oil here. Stir during frying to achieve a nice crispy crust.

Add onion and fry for 7 - 10 minutes.

In the middle of the process, salt the meat and add spices.

For the cumin to fully reveal its aroma, rub it between your palms.

Pour in water and boil for 10 minutes.

Salt the cooled potatoes and place on top of the meat.

Cover the cauldron with a lid and simmer for 25 - 30 minutes.

Serve like this: place meat in the center of a serving plate, potatoes around it. Garnish with fresh herbs and onion rings, which can be pre-marinated in vinegar if desired.

If you don’t want to bother with complex dishes, cook a roast for a picnic! This dish turns out to be quite satisfying, so it will saturate your body for a long time and fill you with energy.

Right choice

Before plunging into the aromatic and tasty world of cooking, let's talk a little about choosing a cauldron. The first thing you should pay attention to is the size of the cookware. It happens that, having taken too small a volume, housewives later regret the purchase. Too big - also not particularly pleasing, as it takes up a lot of space. How to calculate the right one?

For a family of, say, 3 people, the best choice would be a cauldron with a lid of 8 liters. If you are choosing dishes for a large company, or planning to master pork recipes in a cauldron outdoors, then it is better to choose a 15-18 liter pot or even more. For hiking, it is better to take extra dishes. In a large cauldron you can cook a small portion of food, but in a small dish you cannot cook a large portion.

It is also very important to choose the right material. There are not so many metals worthy of attention from which high-quality cauldrons are made. The best option, of course, remains cast iron. Pork in a cauldron made of this alloy will not burn and will cook perfectly.

The second most popular material is copper. Copper cauldrons have long been used in Asian countries for cooking. If you come across a quality copy, don’t hesitate to buy it.

In third place are aluminum cauldrons. This option can be considered, but, frankly speaking, this choice is not the best, since aluminum cookware heats up very quickly and also cools down quickly. And these are not entirely suitable indicators for cooking food, especially meat.

Metal cauldrons with a non-stick coating are also available for sale. The choice is, of course, better than an enamel pot, but still not confidence-inspiring. Perhaps you can’t find anything better than copper or cast iron. Such a cauldron is not very cheap, but the purchase will serve the owner for many, many years.

Fish soup on fire in a cauldron

Another dish that can be prepared quickly and without much difficulty in a cauldron over a fire is fish soup. I first tried this soup as a child. Grandfather took us, his grandchildren, fishing with him, where he prepared fish soup for us from freshly caught perches. The taste and aroma of this soup has stayed with me for the rest of my life.

To prepare fish soup, we naturally need sea, river or lake fish. You can use several types at once. It’s better not to add a lot of spices; the classic set includes: bay leaf, black pepper and allspice. From greens, dill will be enough.

If possible, it is best to cook fish soup with spring water, but bottled water is also suitable. During cooking, the cauldron is not covered with a lid and water is not added to the soup. Also, do not disturb the ear and do not allow it to boil, then the broth will turn out transparent. I offer a recipe for a delicious, rich Don fish soup.

For the hot sauce:

Dill, parsley, green onions - 1 bunch each
Garlic – 10 – 12 cloves
Salt – 1 level teaspoon
Ground red hot pepper – ½ teaspoon
Ground black pepper – ½ teaspoon
Wine vinegar – 2 tablespoons
Fish broth – 150 milliliters

How to cook fish soup:

Gut the pike perch, clean it, cut off the head. Be sure to remove the gills, otherwise the broth will be bitter.

Also prepare the head of the silver carp.

Place the heads in the cauldron.

You can salt the fish soup right away - at the rate of 1 teaspoon of salt per liter of liquid.

Cover with a lid. After boiling, cook for 20 minutes. Make sure that the broth does not boil.

Prepare the vegetables - cut the carrots into large pieces.

Potatoes are also cut large - into 4 parts.

Cut the tomato in half.

There is no need to chop the onion. Throw it in whole so that it releases its juice into the broth.

After the soup boils, adjust the flame - the broth should not boil.

Remove the cooked heads from the broth and add the vegetables.

To prepare fish soup, use only the freshest fish that has not been frozen. Signs of a quality fish: shiny, not cloudy eyes, pink gills. The carcass itself is dense, and when pressed with a finger it immediately returns to its original state.

After 5 minutes, add the bay leaf. Cook the vegetables for about 15 minutes.

Meanwhile, prepare hot sauce to season the finished soup. To do this, pour some broth from the cauldron.

Squeeze the peeled garlic.

Add salt, spices, pour in vinegar.

Add half of the finely chopped greens, the rest will be used to serve the fish soup. This completes the preparation of the hot sauce!

Now cut the pike perch carcass into pieces.

Add fish and caviar to the vegetables. Let simmer for 10 minutes.

Pour the finished fish soup into plates and sprinkle with herbs. For those who like it spicy, offer the sauce. I can say with confidence that fish soup cooked on a fire cannot be compared with the one cooked on the stove at home. Be sure to try this light, but at the same time quite filling soup!

Technology for cooking beef pilaf in a cauldron

When preparing this dish, equal amounts of meat, rice and carrots are placed in a cauldron.

Ingredients:

beef fillet, carrots, rice - 500 g each;
fat tail fat - 150 g;
garlic and onion - 1 large head each;
hot pepper - 1 pod;
salt to taste.

Step by step recipe

Heat the cauldron well, put the fat tail fat cut into pieces into it and melt it. Peel the carrots and chop into large strips. First cut the onion into rings and then divide the latter into quarters.

Rinse the meat and pat dry with napkins. Cut the beef into pieces as for goulash. Remove the lard cracklings from the cauldron and place the meat in the fat to fry. After the beef has turned white, add the onion to the cauldron.

As soon as the onions are slightly browned, add carrots to the dish. Mix all the ingredients well, salt them and add half the prepared cumin to them. After the carrots turn golden, pour the vegetables and meat with water so that it covers them.

Remove any loose skins from the garlic with your fingers. Rinse the head thoroughly and place it in the cauldron. Also add chili pepper to the dish.

Simmer the dish for another 10 minutes, then add rice, well washed under running water. Smooth the grains over the surface of the dish without stirring the ingredients. If necessary, add a small amount of boiling water to the cauldron. The water should cover the rice by about 1 cm.

Sprinkle the dish with the remaining cumin, cover the cauldron and cook the pilaf for about 25 minutes. over very low heat. If necessary, add water to the dish in small portions.

Finally, mix the ingredients of the pilaf, first removing the head of garlic and pepper from it. Serve the dish hot.

Lagman on a fire in a cauldron

Of course, the hallmark of Uzbek cuisine is pilaf. If not everyone, then many know how to make it. But what an oriental soup is, how to prepare and serve it, is known only to connoisseurs. Therefore, today I am revealing to you the secret of preparing a dish that rightfully occupies an honorable place in the national cuisine of Uzbekistan.

The highlight and distinctive feature of this dish is homemade noodles. You can cook it at any time of the year, but the most delicious is in the spring, in the summer - during the vegetable season. The main components, in addition to noodles, are meat (to your taste: veal or pork) and vegetables, which are cut into cubes and then placed in a cauldron in a certain sequence. So, let's begin.

The recipe is designed for a cauldron with a volume of 12 liters. Cut the meat and vegetables into cubes in advance, prepare herbs and spices.

How to cook:

Pour oil into a preheated cauldron and heat well. To check if the oil is hot enough, take a piece of meat and place it in the cauldron - the oil should sizzle. First of all, fry the meat on the bone, this is what will add satiety to the broth.

As soon as the bones are well browned, you can add the pulp cut into small cubes. Add the meat gradually - add it, mix it, fry it, and only then add the next portion. Divide the pulp load into two/three parts.

The meat should be well fried and look like this as a result:

Now you can add the onions.

Remember: never add salt to a dish at the beginning of cooking. The meat and onions will give juice and the dish will begin to stew, but we need it to be fried.

Stirring, fry for 5 minutes, the onion should become golden brown.

Then add the carrots and fry just as well.

Now it's the eggplant's turn. There is no need to fry this vegetable for a long time; two or three minutes is enough for it to just warm up well. At the same stage, add cumin and turmeric.

Sometimes eggplants taste bitter; to avoid this and not spoil the dish, soak them in salted water for an hour.

The next ingredient is tomatoes, which will give the dish a pleasant sourness. And thanks to the tomato, the vegetables will retain their shape during cooking.

Add the pepper last. It is advisable to use fruits of different colors - green, red, yellow, so the dish will look even brighter and more appetizing. You can also add chili, cut into thin strips, for spiciness.

Fry for 5 - 7 minutes, and you can start simmering. Pour in cold water to lightly cover the vegetables and meat.

The consistency should be a thick sauce, not a soup.

Bring to a boil, add salt, stir, taste. Simmer over low heat for 30 minutes with the lid closed.

When the sauce is ready, turn off the heat and add the garlic. This is how it will give the dish its unique aroma.

While the dish is steeping, boil the noodles.

If you want, you can make it yourself, for which you will need: 3 eggs, ½ cup of milk, 1.5 cups of flour and a pinch of salt.

To prepare noodles, you need to knead flour, eggs, milk and salt into a stiff dough. Then roll out into a thin layer, fold like an accordion and cut into thin strips.

Place the noodles on deep plates, top with sauce and herbs. Serve pita bread, fresh vegetables, and herbs separately. This is truly an incredibly tasty, appetizing and, dare I say it, simply divine dish that can only be cooked over a fire.

Product selection rules

You need to choose beef very carefully, since this meat product is quite often counterfeited and passed off as low-grade pork treated with dyes.

In addition, it is necessary to pay attention to some specific nuances of the selection of this meat product, namely:

It is highly advisable to buy only fresh meat, and not frozen.
The color of the joints, fat layers and bones must certainly be white.
Foreign inclusions, mucus or suspicious spots are unacceptable on the selected piece.
Once pressed, the meat should quickly return to its original texture.
If, after pressing, a trace of dye remains on your finger, then it is clearly a fake.
A fresh cut of high-quality meat always looks shiny, and only meat juice is released, not copious amounts of liquid.

The smell of high-quality and fresh beef is always pleasant and never causes negative associations

In cases where it is not possible to buy fresh meat, do not be upset, since frozen meat products are also quite suitable. It just needs to be defrosted properly. Warm water or other methods of quick defrosting are absolutely unacceptable. Defrosting must be done in a cool place, for example in a refrigerator at a temperature of ~ 5°C. Then the meat is washed, cleaned of unnecessary inclusions and prepared for the cooking process.

And one more nuance - you need to cut portioned fragments exactly across the fibers in just one movement.

Having mastered the basics of buying quality beef, you can begin to consider a number of unique recipes for beef in a cauldron.

Cooking beef in any form, as a rule, does not cause any particular difficulties, so any recipe for beef in a cauldron is extremely simple. This meat product can even be cooked over a fire.

Basma - step-by-step recipe for preparing an Uzbek dish in a cauldron

Definitely, basma can be called a dietary dish, since everything is steamed in its own juice, without adding oil. So, in addition to excellent taste properties, it is also healthy.

Interested? Then we bring to your attention a recipe for preparing this juicy and mouth-watering dish. Let me make a reservation right away: you shouldn’t chop the vegetables finely so that they don’t turn into mush during the cooking process.

Ingredients:

meat (lamb) - 1 kg;
potatoes - 1 kg;
onion - 8 heads;
bell pepper - 4 pcs.;
tomato - 4 pcs.;
garlic - 2 heads;
white cabbage - 1 fork;
fat tail fat - 10-11 pieces;
greens (cilantro, basil) - 1 bunch;
whole cabbage leaves - 4-5 pcs.
spices and salt (to taste).

Let's start cooking.

We take vegetables prepared in advance and place pieces of fat tail fat on the bottom of a cold cauldron (approximate volume 8 liters). Next is the meat, previously marinated overnight in a mixture of seasonings (coriander, paprika, cumin).

It is best to take the meat on the bone; this will only improve the taste of the dish.

Afterwards we lay out the onion cut into half rings and the carrots chopped into circles. Let's add a little salt.
Next, it's the turn of the potatoes. It is advisable to take medium-sized tubers and use them whole. Salt and sprinkle with cumin. For greater aroma, it is better to grind it.
Then we place the garlic in the cauldron. The head can not be disassembled into feathers, but simply cut in half.
The next layer is tomatoes cut into slices, but this is not important. You can cut them into rings or half rings, as you like. And put sweet bell pepper rings on top of the tomatoes.
Let's move on to cabbage. We lay it out exactly the same way.

The slices of cabbage should be quite large so that it does not turn into “dust” during stewing.

The last layer is basil and cilantro. They need to be finely chopped and sprinkled on top.
And here is a rather important stage. We take whole cabbage leaves and cover the previous layers on top, like a blanket, so that the vapors formed inside the layers enrich all the vegetables evenly.

Attention! There is no need to add water to the cauldron, since the dish is stewed in its own juice, of which there will be a sufficient amount.

Cover the cauldron with a lid and place on medium heat. Let it simmer for 2-2.5 hours.

Did you wait? Basma is ready. Remove the top layer of cabbage leaves... and bon appetit! The result will exceed all your expectations.

Beef with vegetables: dumlyama

This tasty dish was invented in Uzbekistan and is traditionally prepared not only from lamb, but also from beef. It is recommended to follow the technology of its preparation to make it truly oriental.

Ingredients:

beef fillet - 800 g;
fat tail fat - 150 g;
tomatoes and onions - 1 kg each;
carrots, potatoes, eggplants - 500 g each;
sweet pepper - 4 pcs;
cilantro and dill - 50 g each;
cabbage leaves - 6 pcs;
hot red or green pepper - 1 pod;
garlic - 1 head.

To prepare this dish you will also need spices:

hops-suneli and cumin - 1 tsp each;
coriander powder - 0.5 tsp;
two types of pepper - ground and allspice;
salt.

Uzbek dumlyama is prepared in a cauldron with a tightly closed lid. In this case, the products are stacked in layers when stewing.

Dumlyama recipe

Peel onions, carrots, garlic and potatoes and wash along with all other cooked vegetables. Cut off the stems of sweet and bitter peppers, tomatoes and eggplants. Remove the seeds from the pepper.

Chop all the vegetables, except garlic and hot pepper, into rings and place them in bowls. When slicing, try to maintain the following ring thickness:

onions and eggplants - up to 7 mm;
potatoes, tomatoes and peppers - up to 1 cm;
carrots - up to 5 mm.

Divide the dill and cilantro into 2-3 parts in bunches and rinse. Rinse the beef, dry it and cut it into pieces about 6x6 cm in size. Do the same with fat tail fat.

Rinse the cauldron with water, wipe and dry. Place lard and a little onion at the bottom. Mix both products and place the beef pieces on top. Salt the meat and sprinkle it with the prepared spices.

Place alternate layers on the beef:

Luke;
carrots;
sweet pepper;
tomatoes;
eggplant.

Salt the resulting “pie” of beef and vegetables on top and sprinkle with spices. Cover the eggplants with three cabbage leaves and spread the potatoes over them.

Next, add cilantro, dill, garlic cloves and a whole pod of hot pepper. Place the remaining three cabbage leaves on top.

Place the cauldron on the stove, turning the heat on high. During cooking, the steam will push the food upward, so you should place something heavy on the lid of the cauldron, for example, a pan of water.

After the juice from the vegetables and meat has boiled, cook the dumlyama for another 30 minutes. Next, reduce the heat on the stove and simmer the dish for another 1.5 hours. During this entire time, do not remove the lid from the cauldron under any circumstances.

How to cook Uzbek basma in a cauldron outdoors (video)

Many will agree that food prepared in nature tastes much better. And if a large company has gathered, then it’s definitely worth surprising and pampering your family and friends with such a dish as basma.

We bring to your attention another recipe for this fantastic Asian dish. The video from the BREAD SALT channel will clearly and step by step show how to prepare original basma in nature.

As you can see, there is nothing complicated, and the result is simply magnificent. Fresh air, delicious and hot food... What could be better than dinner in nature with your closest people?

Let's summarize: basma is a hearty, incredibly tasty and aromatic dish. Its recipe is quite simple and accessible to everyone, and if you take a creative approach to the cooking process, you will get a real work of culinary art! Cook with pleasure!

How to cook buckwheat porridge with meat in a cauldron over a fire?

Buckwheat pilaf will be a wonderful alternative to regular kebab. This is a universal “2 in 1” dish - both meat and side dish in one bottle. This option is ideal for a large, hungry company.

Thanks to the peculiarity of a cast iron cauldron, it retains heat well, the food will not burn and will cook quickly enough.

For the recipe we will need:

buckwheat - 1.5 kg;
pork - 1.5 kg;
onion - 800 g;
carrots - 500 g;
to taste: ground black and red pepper, dry seasonings, salt.
sunflower oil - 300 ml.

Preparation:

I suggest starting by preparing all the ingredients. This will greatly facilitate the whole process, since the products in the cauldron should be constantly monitored and stirred. Accordingly, there is no time left for parallel cutting. Therefore, we wash the cereal, getting rid of husks and debris.
We cut the remaining components: meat into pieces with a side of 1.5 cm; onion - in half rings; carrots - into strips.

In order for all the ingredients to be felt equally in the finished dish, you should not chop them too much.

We put the cauldron on the fire and heat it. Pour in the oil and let it warm up. After which it’s time to stock up on food.
Place the meat in the cauldron in portions, placing it on the edge of the hot dish. This method will maintain sufficient heat and avoid splashing of hot oil. Mix the pieces thoroughly and in just 3 minutes they will acquire a golden hue. After which you can add the vegetable slices.
Add the onion and mix everything, not allowing the preparations to stick to the walls of the cauldron. Simmer for 5-7 minutes.
Add carrot sticks and, stirring constantly, simmer for 7 minutes. It should soften and only then add the remaining ingredients.
What's porridge without water? For our volume of products, 2-2.5 liters will be enough. Pour the liquid into the cauldron with the stewed meat and vegetables and season everything with spices and salt. Stir, bring to a boil and cook for about 15 minutes. This way the broth will absorb all the taste of spices, vegetables and meat.
Add the buckwheat last, level it well so that the grain is covered with liquid, and leave to simmer. The water should evaporate slightly, after which we cover the cauldron with a lid and steam the porridge until cooked. This will take about 30 minutes.

You should constantly check the quality of the cereal and add water if necessary. Mix the finished dish thoroughly to evenly distribute the meat and vegetables.

Crumbly porridge with the aroma of spices and smoke always turns out tasty and nutritious. If you wish, you can diversify its taste with different spices or, for example, add garlic cloves for piquancy. One thing will remain unchanged - it will be a good addition to the standard menu for picnics and outings.

Pilaf

This wonderful meat product is perfect for preparing amazing pilaf in a cauldron. The recipe does not contain many ingredients. It is extremely simple.

You will need:

Beef itself – 0.5 kg.
Fat tail fat or good lard – 0.2 kg.
Blue onion – 0.5 kg.
Rice (definitely long grain) – 0.5 kg.
Carrots (preferably yellow) – 0.5 kg.
Garlic - a couple of heads.
Hot water - about 1.5 liters.
Zira – 2-3 tablespoons.
Pepper, salt and seasonings special for pilaf - to individual taste.

Initially, you need to prepare the products:

The rice is washed until the wash water is completely transparent, filled with clean water and left to swell.
Beef and fat tail fat are also washed, dried and chopped. Fat is cut into small pieces, and meat is cut into larger pieces.
Peeled carrots are cut into strips. If you don’t have such skills, then cutting into cubes is quite acceptable.
The onion can be chopped or the juice can be extracted from it.
The garlic is washed, dried and peeled, and the head should remain intact.

Beef pilaf turns out to be moderately fatty, aromatic and, of course, very tasty.

Cooking process:

The cauldron is heated, chopped fat tail fat is laid out in it. If it is not available and lard is used, then you need to add a drop of vegetable oil. This will speed up the process of rendering the lard. After rendering, the cracklings should be removed. The fire at this stage should be minimal.
After melting, the fire is increased and the meat is laid out in the boiled fat.
After light frying, onion juice, salt, carrots and half the cumin are added to the contents.
Everything is mixed and filled with water, which must be hot. Its level should only slightly cover the layer of components placed in the cauldron. At the same time, garlic heads are also placed in the cauldron. The poured contents are stewed for about an hour.
Now you can put rice in the cauldron. In addition, it is necessary to add the remaining cumin and salt. The level of hot water poured is brought to a height of approximately two centimeters above the rice layer.
The cauldron is closed and the stewing continues for about another half hour.
After this time, the pilaf will be ready.

How to cook buckwheat porridge with meat over a fire (video)

Every chef has secrets and twists that make his edible masterpiece unique. This also applies to buckwheat on the fire. For example, you can marinate meat with spices in advance, which will make it more tender. Or use rendered fat instead of butter, which will change the taste of the finished dish.

How to put this into practice is clearly demonstrated in the video recipe from the “Moto Sancho” channel. Watch and remember.

As you can see, nothing complicated. All you need is a minimum set of products and an hour and a half of time. At the same time, you get double benefits: delicious food for lunch and time in the fresh air.

Do you still claim that you don’t like buckwheat? Just use our tips and cereal will reveal itself to you from a new perspective. In a cauldron and with smoke, its taste will sparkle with new colors. And believe me, with such a dish any picnic will be tasty and satisfying! Bon appetit!

Cooking in Uzbek

Potatoes are the second bread not only in Russia. In Uzbekistan, they also very often prepare stewed potatoes and stew them with meat in a cauldron. There, in general, a cauldron is a universal utensil, and they love it for its large volume and thick walls: the food turns out to be completely special. The highlight of Uzbek-style potatoes, of course, is a special set of spices and one more nuance: first the potatoes are fried with onions, and only then they are stewed.

In Asia they use a special onion - it is sweetish and not at all pungent; that’s what it’s called: Uzbek onion; Here you can find it at vegetable markets where residents of sunny Asia sell it.

What we need:

2 kg potatoes,
2 large onions;
a large piece of lamb;
500 ml water;
100 ml vegetable oil;
cumin seeds, a pinch of red pepper;
salt to taste.

Additionally, we will prepare a large green radish, a large carrot for the salad and a red onion for the salad: Uzbeks adore this salad and always eat it with pilaf, potatoes, smoke and other national dishes.

The step-by-step instructions look like this:

Cut potatoes and meat into large cubes.
Chop the onion into half rings.
Heat the oil in a cauldron and fry the onion until golden brown.
Add potatoes, meat, cumin, pepper, salt and fry everything together again.
Add water and simmer until the lamb fibers become soft.

While the meat is stewing, make the salad. To do this, cut the radishes and carrots on a thin long grater (vegetable peeler), chop the onion into half rings, add salt and lightly knead everything so that the juice is released. At the end, sprinkle with vinegar, vegetable oil, and you can sprinkle with pepper.

Don't forget to serve the meat with a large bunch of greens! In Asia they simply adore her! All that remains is to wish each other “ekimli ishtakha” - this is how “bon appetit” sounds in Uzbek.

How to cook “Chakhokhbili from chicken classic recipe”

I’ll say right away that this is far from a dietary dish. But definitely everyone should try it at least once in their life. A unique combination of tender chicken meat with vegetables, spicy herbs and spices - what else do you need for a hearty lunch?

There are several secrets in preparing this yummy dish.

Don't skimp on tomatoes, the more the better. Do not try to grind all the ingredients too much. Pieces of each of them should be felt in the finished dish. And, of course, spices and herbs, without which Georgian cuisine would not be so attractive. Be sure to use them and be guided by your taste.

So, let's begin!

We take:

chicken - 1 pc.;
tomatoes - 7 - 8 pcs.;
onions - 5 pcs.;
garlic - 5 cloves;
red hot pepper - 1 pc.;
parsley, cilantro, green onions;
butter - 30 g;
vegetable oil;
khmeli-suneli;
ground black pepper;
salt.

Step-by-step preparation:

We wash the chicken carcass under running water, dry it and cut into small pieces. They need to be fried to make the taste of the dish more intense. Pour a small amount of sunflower oil into a preheated frying pan and fry the pieces on both sides until golden brown.
While the meat is cooking, prepare the remaining ingredients. The tomatoes need to be peeled. We make a cross-shaped cut on the vegetable and try to peel it. If the peel does not give in, try putting the tomato in boiling water for a couple of seconds. After this manipulation, the skin will come off perfectly.
When chopping onions, the main thing is not to chop them. The best option is to chop it into half rings. But if you don't like big pieces, you can make them into quarters. The main thing is not small cubes that will “go limp” during cooking.
Transfer the fried chicken to a deep bowl. It can be a cauldron, a duck pot or a regular saucepan. Pour fat from the frying pan and water (150-200 ml) on top. Cover with a lid and put on the fire to simmer for 15 minutes.
We cut the tomatoes into any shape and send them to the meat. Immediately add all the spices and salt. There are no rules or regulations here. It all depends on your taste preferences.
While the chicken is simmering in a spicy tomato sauce, fry the onion in a separate pan. Add butter to the sauteing and bring until golden brown.
We put the overcooked meat into the main pan and the whole mixture is simmered until the bird is completely cooked.
Add greens, garlic and hot pepper at the very end. Finely chop all this and place it in the pan 1-2 minutes before turning off the heat.

Let the finished dish sit for a few minutes and you can serve it to the table. Flaky rice is ideal as a side dish. Or you can simply enjoy the meat and dip pieces of pita bread into the juice. If you love Georgian cuisine, then try Georgian eggplants for the winter.

Cooking features

Even a novice cook can cook beef in a cauldron deliciously, especially if you supplement the meat with vegetables and spices. However, to get the best result, the housewife needs to know and take into account several important points.

Fresh meat that has not been frozen always turns out juicier, since it loses some of its moisture when defrosting. However, you can also use frozen beef for stewing with vegetables. It is only important to defrost it correctly, that is, in natural conditions, avoiding sudden temperature changes. Trying to speed up the process using a microwave or warm water will result in the meat becoming dry and tough, and it will remain that way even after stewing for a long time in a cauldron.
The meat of a young animal is always more tender and soft, and it cooks faster. If it is more important for you to prepare a delicious dish than to save your family budget, give preference to the meat of young bulls.
Beef takes quite a long time to cook. To prevent vegetables from turning into a shapeless mass during this time, they are chopped coarsely or added after the meat is half cooked. If you need to prepare a dish quickly, choose veal and cut it into thin strips, like beef stroganoff.
The meat will be more juicy if it is fried until golden brown over high or medium heat. This crust does not allow moisture to escape from the beef, so it remains juicy even after a long stew.
Beef stewed with vegetables can be served separately or with a side dish. Baked or boiled potatoes, potato or pea puree are good choices. You can also serve pasta, rice, buckwheat, couscous, and bulgur as a side dish.

How to cook chakhokhbili in a cauldron (video)

Chakhokhbili can be prepared in various ways using different ingredients. Few people know, but initially this dish was prepared from pheasants and over fire. But gradually, with the development of civilization and the reduction in the number of wild birds, the food acquired a modern look.

However, even today, when cooked in a cauldron and over an open fire, it acquires a unique aroma and taste. And you will learn how to do this from the video recipe from the “Senya in Action” channel.

As you can see, in creating a masterpiece you can deviate slightly from the classic recipe and add new components.

Bell pepper and basil will add their own notes to the overall melody of taste. With this recipe, the classic outdoor barbecue will have a worthy competitor.

Georgian dishes are varied and exotic, but they are the ones that will add zest to your daily diet. Chakhokhbili is clear proof of this. You can cook it at home or outdoors, experiment with the composition and amount of spices, and the result is finger-licking good! Try, imagine and cook with love!