Recipes for preparing first courses in a cauldron, how to cook shurpa, soups, kulesh, goulash, kharcho, bograch in a cauldron.

Kazan, this is a metal boiler with a hemispherical bottom. In a cauldron, in nature and above the fire of a bonfire, shurpa, pilaf, kulesh, soups, bograch are most often prepared. Due to the shape of the bottom and the thickness of the walls of the cauldron, the food in it does not burn, it warms up evenly. The most popular cast iron cauldrons, but they are heavy. 

Recipes for preparing first courses in a cauldron, how to cook shurpa, soups, kulesh, goulash, kharcho, bograch in a cauldron.

Shurpa in a cauldron.

700 g of mutton or beef ribs, 500 g of potatoes, 200-300 g of tomatoes, 230 g of carrots, 300 g of onions, 200 g of bell pepper, 2-3 cloves of garlic, 30-40 ml of vegetable oil or interior fat, 3.5 –4 l of water, cilantro, parsley, black pepper, bay leaf, salt and spices (coriander, hops-suneli, savory, zira, barberry, hot pepper) to taste.

Cut the meat into large pieces. In a cauldron, heat oil or melt fat. Fry the meat with spices until golden brown. Then gently pour water, add a whole peeled onion and a whole carrot. Cook until tender. While the meat is being cooked, peel and coarsely chop the remaining carrots and onions, cut the peeled potatoes into halves or quarters.

Recipes for preparing first courses in a cauldron, how to cook shurpa, soups, kulesh, goulash, kharcho, bograch in a cauldron.

Remove the onion and carrot from the ready-made broth, salt. Put potatoes, after boiling add carrots and onions. Then add coarsely chopped tomatoes and bell peppers, chopped into large strips. At the end of cooking, add chopped greens of cilantro and parsley, spices to taste and chopped garlic. Remove from heat, cover and let stand for 5 minutes.

Shurpa is simple.

700-800 g of mutton or beef with a bone or on the ribs, 300 g of onions, 75 g of carrots, 400 g of potatoes, 400 g of tomatoes, 300-400 g of bell pepper, 2.5-3 l of water, parsley or cilantro, bay leaves, black peppercorns, salt to taste.

Cut the meat into large pieces, pour water. Add whole carrots and 1 onion. Simmer until the meat begins to separate from the bones. Remove boiled onions and carrots. Peel the potatoes and remaining onions, chop the onions into rings, and potatoes in quarters or halves. Cut the pepper into strips, at the tomato cut the stem. Add onion, pepper and potatoes to the meat. After boiling add tomatoes, bay leaf, salt and pepper. Cook until vegetables are cooked. Sprinkle with chopped herbs, remove from heat and let stand for 5 minutes under the lid.

Carp soup.

700 g of carp, 200-300 g of potatoes, 200 g of onions, 75 g of carrots, 30 g of parsley, 2 l of water, 1-2 bay leaves, 4-5 peas of allspice, salt to taste. Pour boiling water over the carp, clean it from the scales and gut it. Cut across into pieces, put in a cauldron and pour water. Bring to a boil, cook for 20–25 minutes, removing foam.

Peel the carrots and onions, finely chop. When the fish is ready, remove it from the broth and remove the meat from the bones. Coarsely chopped potatoes and vegetables are added to the broth, cook for another 15 minutes. Five minutes before the end of salt, add spices and herbs. When serving, put pieces of fish in plates and pour soup.

Spring greens soup.

300 grams of nettle, 200 grams of oxalacea, 200 grams of potatoes, 75 grams of carrots, 100 grams of onions, 20 grams of dill, 20 grams of parsley, 2-3 boiled eggs, 1.5 liters of water, salt to taste. Rinse sorrel, dill and parsley well. Pour boiling water over nettles. Finely chop all the greens. Peel potatoes, onions and carrots, cut into cubes and put in a cauldron. Pour with hot water, salt, cook for 15 minutes. Add chopped greens to the soup and cook for another 15 minutes. Put half of boiled egg in a plate, pour soup.

Stew soup.

800 g of beef tuna, 300-400 g of potatoes, 300 g of onions, 75 g of carrots, 1/2 head of garlic, 100 g of tomatoes, 2 l of water, 5-7 peas of black pepper, salt and spices to taste (paprika, coriander, hops-suneli).

Put fat from the stew in a heated cauldron. Peel the carrots and two onions, cut the onions into cubes, and carrot into slices. When the fat begins to boil, put onion in a cauldron, fry until golden brown, stirring constantly. Then add carrots, fry for 10 minutes, then put the stew in vegetables and cook for another 15 minutes. Pour boiled water over the meat and vegetables and let it boil for 5-10 minutes.

Peel potatoes, cut into halves, add to soup, season with salt and spices. Cut the tomatoes and the remaining onion into large cubes and, together with the head of garlic, put them in the soup 15 minutes after adding spices. Cook for another 15 minutes and remove from heat.

Pea soup with smoked meat.

400 g smoked pork belly, 100 g dried peas, 200-300 g potatoes, 100 g onions, 75 g carrots, 100 g parsnip, celery and parsley, 50 g parsley, 3-4 tbsp. l vegetable oil, 1.5 l of water, 2-3 peas of black pepper, 2-3 bay leaves, salt to taste.

Rinse the peas, soak overnight. Cut the breast into slices, put in a cauldron and pour hot water. Bring the brisket to a boil, remove the foam, add the peas and cook until tender. Peel the potatoes, cut into strips, add to the soup. Peel and chop the onion in half rings. Peel the carrots and roots, cut into strips. Fry the roots with onions and add to the soup. Cook at low boil until cooked. 5 minutes before the end add chopped herbs, salt and spices.

White Mushroom Noodle Soup.

1 cup noodles, 4–5 dried porcini mushrooms, 100 g onions, 30 g parsley, 30 g dill, 3 tbsp. l vegetable oil, 2 liters of water, 2-3 bay leaves, salt to taste. Soak dried mushrooms in warm water, then boil in the same water in a cauldron for 30 minutes. Cut the onion into strips, fry in vegetable oil, add to the mushrooms with noodles. Salt, put chopped herbs and cook for 15–20 minutes.

Kulesh soup in a cauldron.

600 g of beef, 200 g of millet, 400-500 g of potato, 100 g of onion, 150 g of carrots, 100 g of tomatoes, 2 l of water, 2-3 bay leaves, 4-5 peas of allspice, sprigs of dried dill, salt to taste. Cut the meat into large pieces, put in a cauldron, add a little oil and water, simmer until half cooked. Peel onions and carrots, cut into cubes, put in meat, salt and pepper.

Wash, peel and cut the potatoes into medium-sized cubes. Dice tomatoes. Pour boiling water into a pot of meat with vegetables, add chopped potatoes, cook almost until done. 10 minutes before the end of cooking add millet, tomatoes, bay leaf and dried dill. Cook the soup-kulesh at the stake until cooked. Remove from heat, remove dill and let it brew for 10-15 minutes.

Soup with honey mushrooms.

400 g of fresh mushrooms, 100 ml of milk, 2 tbsp. l flour, 30 g of dill and parsley, 1.5 l of water, salt and pepper to taste. Sort the mushrooms, rinse thoroughly, cut into slices and put in a cauldron. Pour in water and cook for 35–40 minutes. Heat the milk and dilute the flour in it. When the mushrooms are ready, pour the milk and flour, put bundles of greens tied with a thread and cook the soup for another 5 minutes. Take out the greens. Serve sour cream soup.

Mushroom Kulesh in a cauldron.

400 g of fresh mushrooms, 100 g of millet, 300 g of potatoes, 200 g of onions, 75 g of carrots, 4 tbsp. l vegetable oil, 1.5 l of water, 1-2 bay leaves, 5-6 peas of allspice, salt to taste. Peel the mushrooms, scald with boiling water, cut into small pieces. Put the mushrooms in, pour water and cook for half an hour. Peel potatoes, cut into cubes. Rinse millet well. Add potatoes and millet to mushrooms, cook for about 15–20 minutes. Chop onions and carrots into strips, fry in vegetable oil, add to soup, put spices, salt and cook until cooked, about 10 minutes.

Chicken soup in a cauldron.

700-800 g of chicken, 400-500 g of potatoes, 150 g of carrots, 100-200 g of onions, 5-6 tbsp. l olive oil, 1 tbsp. l tomato paste, 50 g of parsley, 2 l of water, black pepper, salt to taste. Wash, peel and dice potatoes and carrots. Peel the onion, cut into half rings. Wash parsley, chop. Rinse the meat, cut into small pieces, salt, pepper and fry in a cauldron in vegetable oil for 2-3 minutes. Then add tomato paste, potatoes, carrots and onions, fry for another 5 minutes. Pour 2 liters of boiling water, cook until tender. When serving, sprinkle with parsley.

Beef Soup with Lentils.

400 g of beef, 300 g of lentils, 100 g of onions, 30 g of cilantro, juice of 1 lemon, 2 tbsp. l vegetable oil, 2 liters of water, 1/2 tsp. ground black pepper, salt to taste. Boil lentils in boiling water for 10 minutes and lay in a colander. Peel the onion, cut into rings. Wash and chop the cilantro. Rinse the meat, cut into portions, put in a cauldron. Add onion, 1 tbsp. l vegetable oil, salt, pepper, pour a little water, simmer for 10 minutes. Pour in the remaining water and cook in a cauldron for 25 minutes. Put the boiled lentils to the meat. Add cilantro, lemon juice and cook for 15 minutes.

Onion goulash soup with potatoes.

400-500 g of potatoes, 100 g of smoked lard, 150 g of onions, 150 g of celery root, 2-3 cloves of garlic, 30 g of dill, 1.5 l of water, marjoram, ground black pepper and salt to taste. Smoked bacon lightly fry over the fire, cut into small cubes. Peel potatoes, celery and onions, chop, pour boiling water, add salt, spices and garlic. Cook in a cauldron until the potatoes are ready. Season the prepared soup with special spices, add lard to the soup and sprinkle with chopped dill. Serve preferably with garlic croutons.

Kharcho soup in a cauldron.

600 g mutton, 4 tbsp. l rice, 400 g of tomatoes, 200 g of onions, 75 g of carrots, 100 g of sweet pepper, 120 g of parsley root, 1 chili pepper, 5 cloves of garlic, 100 g of walnut kernels, 4–5 tbsp. l vegetable oil, 3 l of water, black pepper, salt to taste.

Cut the meat into small pieces and fry in a cauldron for 10 minutes over high heat. Finely chop the onion, peel the carrots and parsley root and cut into strips, put in a cauldron and cook for another 15 minutes. Pour the meat and vegetables with water, bring to a boil, then reduce the heat and cook for 40–45 minutes. Scale the tomatoes with boiling water and cool quickly, then peel and finely chop.

Peel sweet peppers from seeds and cut into small cubes. Put tomatoes, peppers, washed rice in a cauldron and cook soup for another 20–25 minutes. Add chopped garlic, nuts and chopped chilli a few minutes before cooking. Remove from heat and leave kharcho to insist under the lid.

Hunting soup in a cauldron.

400–500 g duck fillet, 300 g onions, 100 g carrots, 500 g potatoes, 300 g tomatoes, 2 pods of hot red pepper, 2-3 cloves of garlic, 4–5 tbsp. l vegetable oil, 2 l of water, 3-4 bay leaves, 5-6 peas of allspice, salt to taste. Cut the meat into large cubes. Wash and peel potatoes, onions and carrots. Cut carrots into slices, potatoes into strips, onions into cubes. Heat oil in a cauldron, put chopped duck fillet and fry over high heat.

Get the meat from the cauldron, put the potatoes in there, fry them and remove them too. Then put the carrots in a cauldron, fry until a crust appears, add onions and fry until golden brown. Put meat, potatoes and red pepper in a cauldron, add water, add salt, peppercorns and bay leaf. Scald tomatoes with boiling water, peel and cut into cubes. When the soup boils, add the tomatoes and chopped garlic. Cook for another 5-7 minutes, remove from heat and leave to stand under the lid.

Meat and buckwheat soup.

500 g of beef, 100 g of buckwheat, 200 g of potatoes, 150 g of carrots, 200 g of onions, 2 l of water, 5-6 peas of allspice, 2-3 bay leaves, salt to taste. Cut the meat into small pieces, put in a cauldron, pour water. Bring water to a boil, cook meat on low heat, removing foam. Rinse the buckwheat groats thoroughly, peel the potatoes and cut into small cubes. Drop the potatoes with buckwheat into the boiling broth. Peel the carrots and onions, finely chop and add to the soup. Before the end of cooking, salt the soup and put spices in it.

Bograch in a cauldron.

500 g of veal pulp, 300 g of smoked pork ribs, 300 g of homemade smoked sausage, 600 g of pork drumstick, 100 g of fat, 300 g of onion, 75 g of carrots, 400 g of potatoes, 400 g of tomatoes, 100 ml of red dry wine, 1 head of garlic, 50 g of parsley, 50 g of dill, 4 l of water, 1 tbsp. l paprika, 1 tsp. dried garlic, 1 tsp ground red pepper, 5–6 peas of allspice, ground black pepper and salt to taste.

Finely chop the fat. Divide the smoked ribs into pieces, cut the veal into pieces 4-5 cm. Peel the onion and cut into small cubes. Put fat in a cauldron, fry over high heat to the state of cracklings. When the fat is ready, remove it from the cauldron. Put onion in a cauldron and fry until golden brown. Add 1 tbsp. l paprika, fry for 2 minutes, stirring actively.

Add the ribs and pork drumstick. Pour in water so that its level is slightly below the level of laid out meat, cover and bring to a boil. Stew for about 2 hours, adding water until the meat begins to lag behind the bone. Then get the drumstick, cut into pieces and again put in the cauldron. Peel and dice the carrots, add to the meat with peeled and crushed garlic.

Pour in water, salt, pepper and boil for 30 minutes. Peel the potatoes and cut into large pieces. Scale tomatoes and peel, cut into cubes. Cut homemade sausage into slices. Put vegetables and sausage in the soup, add spices, cook until the potatoes are ready. 5 minutes before the end of cooking pour in wine and add chopped greens.

Based on materials from the book We cook on the grill, grill, in a cauldron. In nature and in the kitchen.
Kuzmina O.A.

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