Dishes in a cauldron over a fire. Recipes for the first, second, shish kebab, pilaf

The popularity of cooking in a cauldron over a fire dates back to the Middle Ages. It is the cauldron and recipes for dishes made in it that are still popular. During excavations, archaeologists often come across this type of pottery everywhere: in Europe, Japan and Asia. Many museums must have a cauldron.

A cauldron made of cast iron material has not disappeared in the mists of time and remains popular. Well, there are a number of clarifications:

1. The cauldron is durable and does not wear out. If it is used correctly, it will serve for more than one generation, unlike the coating of dishes with Teflon. When cooking, you can use metal utensils and not be afraid that it will get scratched.
2. Food does not burn in it. Thanks to the multi-layer coating of the walls, even heating is ensured and heat is retained for a long time.
3. The cauldron can be safely used over a fire.
4. This type of cookware is made from the safest material for humans.

Dishes in a cauldron over a fire (recipes with step-by-step descriptions can be found in the article) mainly porridge and fish soup. For the last recipe, take small fish and larger heads. Vegetables can be the following: carrots, zucchini, potatoes. Cereals are also used, but less often than vegetables. Classic fish soup is prepared without the presence of grain in it.

Below is a list of commonly used components in recipes for dishes in a cauldron over a fire that have low calorie content:

A tasty and at the same time simple dish in the form of porridge over a fire can be made from barley, buckwheat, millet and rice.

Cossack style fish

Cossack cuisine is characterized by simplicity in preparation and selection of ingredients.

What ingredients will be needed?

To surprise a company with traditional Cossack cuisine, you will need:

• Fish fillet (as a rule, pike perch appears more often in Cossack cuisine).
• 3-4 pcs. medium potatoes.
• 3 pcs. onions.
• 350 g tomatoes.
• A few pinches of ground pepper to taste, as well as a couple of bay leaves.
• Oil for frying.
• Half a glass of wheat flour.

Step-by-step cooking process

Before placing food in a cauldron, it should be heated over a fire, adding a little oil.

Recipe:

1. The fillet should be cut into medium-sized pieces.

2. Then mix flour, pepper and salt, roll each piece of fillet in flour, place in a cauldron on hot oil and fry for about 5 minutes on each side.
3. While the fish is frying, you need to cut the onion into large slices and add to the fish.
4. The tomatoes need to be grated (you can prepare or buy tomato juice), add salt and pour the juice over the fish and onions.
5. At this stage, you can already close the cauldron with a lid and proceed to the next step.
6. The potatoes need to be cut into half circles, put in a cauldron, add water and cook until tender.

Rules for serving dishes, decorations

Lunch should be served in deep plates and can be decorated with sprigs of herbs. The dish will go perfectly with bran bread.

Kebab in a cauldron: classic recipe

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

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

Required ingredients:

• a kilogram of any meat, even pork;
• several large onions;
• sparkling mineral water;
• salt, spices (cumin, dry garlic, star anise).

Cooking technique:

1. The meat needs to be washed, cleaned of films, cut along the fiber into neat cubes with a side of 3 cm.
2. Chop the onion into rings, place in a bowl, salt well and season with spices. Next, you need to mix it thoroughly, simultaneously kneading it with your hands until the juice begins to release.
3. Add the meat to the onion, stir, add mineral water to speed up the marinating.
4. Cover with a well-pressed container and marinate for about five hours.
5. Peel the marinated meat from the onion and place it on a auxiliary plate to drain all the marinade.
6. Fry the meat in a pre-heated cauldron without oils and fats. The heating of the cauldron should be such that the meat “sticks” to the walls.
7. Place the pieces of meat on the walls with the lean side, otherwise they will quickly come off. Place the fattest pieces in the lower part of the boiler.
8. Having laid out all the meat, you need to carefully close the lid and put some weight on it. Cooking time is about half an hour over low heat.
9. Sooner or later, the meat inside the cauldron, once fried, will peel off from the walls. Next it will cook in its own juice. The last few minutes you need to reduce the heat.
10. You can take care of the serving in advance: finely chop the onion, dill, parsley. Place the finished pieces of kebab on a festive dish, pour fat from the cauldron, sprinkle with herbs and onions.
11. Kebab is usually eaten hot, served with salads of fresh vegetables, lemon, and sauces.

The first courses, which are quite popular in Central Asia, are no less luxurious in a cauldron, including the beloved shurpa.

Lagman goulash from Lazerson

Ilya Lazerson is a famous chef, TV presenter and author of books on cooking.

Dishes in a cauldron over a fire. Recipe for Lagman goulash from Lazerson.

His recipe for goulash in a cauldron is simple, the dish is hearty and tasty.

What ingredients will be needed?

Lazerson recommends using the following products:

• 500 g beef pulp.
• 1 PC. bell pepper.
• 2 pcs. potatoes.
• A couple of onions.
• 1 carrot.
• 1 piece of stalked celery.
• 200 g dumpling dough.
• 1 tsp. seasoning “Mixture of 5 peppers”, coriander (whole or ground), granulated sugar.
• 1 cup grated tomatoes.
• 3 tbsp. cilantro.
• 2 tsp. saffron and smoked paprika.
• salt to taste.

Step-by-step cooking process

All products must be cut into large pieces.

Recipe:

1. The beef should be cut into square pieces and fried in a cauldron until golden brown.

2. To the fried beef you need to add onion cut into half rings, sugar and carrots cut into bars. Fry all this for 5-7 minutes.
3. Next, add coriander and paprika, fry the mixture for 3 minutes, stirring continuously.
4. Grated tomatoes should be diluted with 1 liter of boiling water, stirred until smooth, pour into a dish and simmer for 20 minutes. At this stage you need to add salt.
5. While stewing the dish, you need to add pepper and celery and cook for another 20 minutes. You can add more boiling water if the vegetables are not completely covered with broth.
6. Form dumplings from the dough, place in boiling broth 5 minutes before removing from heat, add saffron, cilantro and a mixture of peppers.

Rules for serving dishes, decorations

This dish will look beautiful in deep clay plates. For lunch you can serve vegetables or meat.

Muli

This is a Moldavian dish that is served at formal dinners.

Muli are pancakes folded into a triangle and filled with curd mass.

What ingredients will be needed?

To prepare muli, you will need separate ingredients for pancakes and filling.

Products for pancake dough:

• 3 tbsp. Sahara.
• 1.5 cups sifted flour.
• 500 ml milk.
• 500g cottage cheese.
• 1 cup of sugar.
• 3 eggs (you should take category C1 eggs).

Products for filling:

• Raisins to taste.
• 500g cottage cheese.
• 2 chicken eggs.

Step-by-step cooking process

Mouli takes quite a long time to cook (about 1.5 hours on average), so you should be prepared for a long cooking time.

Recipe:

1. First you need to knead the dough: beat the eggs in a deep bowl, and add sugar while beating. Next, sift through the flour and gradually add it, and after the flour, gradually pour in the milk. You can slightly change the proportions of the ingredients, but the consistency of the dough should be like thick kefir or liquid sour cream.
2. Then you need to bake pancakes in a greased and heated cauldron. Moreover, it is better to pour the dough along the edges of the cauldron - this will make it easier to turn over.
   Read also:  Beetroot salad "Vitamin"
3. While the pancakes are frying, you can prepare the filling. To do this, mix cottage cheese, raisins, sugar and eggs until smooth.
4. Then the pancakes should be stacked, cut them in half and form triangles from each half of the pancake, after placing a little curd mass on the edge.

Rules for serving dishes, decorations

Muli can be placed in a cauldron or deep bowl and eaten directly with your hands, dipping in sour cream. If the moulis are still hot, you can sprinkle them with small pieces of butter.

Strudli

Strudli is an Austrian dish in the form of a roll with meat, vegetable or potato filling.

What ingredients will be needed?

The most delicious strudels are made from chicken meat and vegetables.

• A couple of large onions.
• 300 g white cabbage.
• 4 potato tubers.
• Half a kilo of sauerkraut.
• 2 orange or red carrots.
• Salt, cumin pepper and suneli hops to taste.

To prepare the dough you will need standard ingredients:

• 250 g flour.
• A packet of yeast.
• 250 ml kefir.
• 1-2 tsp. salt.
• 1 tsp Sahara.
• 1 tbsp. oils

Step-by-step cooking recipe

Dishes in a cauldron over a fire, the recipes of which require the use of yeast dough, usually take a long time to prepare, since the dough must rise several times.

Recipe:

1. First you need to mix the yeast with 3 tbsp. water with sugar, cover the container with a lid and wait until the mixture begins to rise.
2. When the fermentation process begins, you need to add flour, kefir, salt and vegetable oil, notice the place and leave it in a warm place, let the dough rise, knead and remove again. This should be done 2-3 times.
3. While the dough is rising, you need to prepare the filling: fry thinly sliced ​​onions and carrots and set them aside, cut the chicken into large pieces, cut the potatoes into squares, and shred the cabbage.
4. Place chopped vegetables and meat in a preheated cauldron and fry for about 15 minutes.
5. After frying, you need to pour in the spices and salt, but do not stir the contents of the cauldron, but add water and boil for 30 minutes.
6. When the dough is ready, you should roll out a large pancake from it, place a thin layer of carrots and onions on it, roll it into a roll and cut it into sticks, about 4 cm each.
7. Now you can put the strudli in a cauldron, on top of the vegetables. Moreover, strudli should not be boiled, but steamed. That is, water should not come into contact with them. It takes approximately 30 minutes to complete the preparation of the dish.

Rules for serving dishes, decorations

Strudli should be served in a deep plate, you can garnish with a sprig of herbs, and it is recommended to eat it with sour cream or butter.

What can you cook healthy from vegetables in a cauldron, except pilaf?

Tender potatoes with stewed cabbage

For this dish, which can be cooked in a cauldron on the stove, we will need the following products:

• cabbage - 550-600 gr.;
• medium potatoes - 3 pcs.;
• onion - 1 pc.;
• carrots - 2 pcs.;
• smoked sausage - 100-120 gr.;
• sunflower oil - 100 ml;
• spices, salt and herbs

This amount of ingredients for cooking in a cauldron is designed for 8 people, and the calorie content of one serving is about 220 kcal.

Detailed recipe for a vegetable dish in a cauldron on the stove:

1. First of all, we start by preparing all the products.
2. Wash, peel and chop the vegetables.
3. Carrots and smoked sausages are cut into cubes, it is best to cut cabbage into medium strips, and onions and potatoes into medium cubes.

Please note that you can cook absolutely any vegetables you prefer in a cauldron. In addition, this recipe can easily be complemented with meat - pork, veal, lamb. And in order to keep it the same dietary, we recommend using recipes for chicken meat in a cauldron.

1. Place the cauldron on the fire and heat the oil.
2. Add to the container one by one: carrot sticks, onions, sausage, potatoes, one part of cabbage.
3. Salt all the ingredients and mix according to the stages of preparing the dish in a cauldron at home.
4. When the cabbage has reduced in size, add a second portion.
5. After some time, it will begin to release juice, after which you need to pour in a small amount of hot water.

It is worth noting that the recipe for potatoes with cabbage stewed in a cauldron can be used when traveling outdoors and cooking vegetables over a fire.

1. Sprinkle with seasonings and cover with a lid (not too tightly).
2. Reduce the power of the stove to a minimum and leave to simmer.
3. You need to stir the vegetables periodically.
4. When the potatoes become soft, add herbs and a couple of bay leaves to the dish that is prepared in a cauldron at home to add flavor.
5. After finishing cooking, set the container aside and let the food steep for 15 minutes.

Pasta ring

Dishes in a cauldron over a fire, the recipes of which are much more varied than it seems at first glance, can be prepared quickly from a minimum of ingredients.

Pasta ring is a simple but unusual dish for a campfire kitchen.

What ingredients will be needed?

You don't need many ingredients to make a pasta ring:

• 400 g flat pasta.
• 200 ml cream.
• 200 g ham.
• 2 tbsp. fatty butter.
• 200 g grated cheese.
• Salt to taste.
• 200 ml cream.

Step-by-step cooking process

Preparing the ring does not take much time: on average, this dish takes 30 minutes to prepare.

Recipe:

1. First, boil water in a cauldron and put the pasta in it. Cook according to the time indicated on the package.
2. Meanwhile, you can cut the ham into thin slices and place them in a circle so that the slices are about halfway over each other.
3. After the pasta has been cooked for the required time, you need to put it in a deep plate and mix with grated cheese and cream.
4. Now the finished mixture can be placed on a ham ring and carefully rolled into a roll.
5. While the cauldron is still hot, you need to remove it from the heat, melt the butter in it, carefully place the roll in the cauldron, cover with a lid and leave for 5-10 minutes. During this time, the cheese should melt.

Rules for serving dishes, decorations

You don’t have to take the ring out of the cauldron at all, but cut it into portions right in it, and then put it on a plate.

Cheese sauce goes perfectly with pasta rings.

Roast with potatoes in a cauldron

Dishes in a cauldron over a fire, the recipes of which are designed for a large company, are usually simple, but tasty.

Roast is one of these dishes.

What ingredients will be needed?

The dish doesn’t require any specific ingredients – just what you always have on hand when you’re camping:

• 5 large potato tubers.
• 500 g pork tenderloin.
• 1 onion.
• 50 g tomato paste.
• A bunch of greenery.
• Bay leaf.

Step-by-step cooking process

On average, the cooking time for a roast is 1.5 hours.

Recipe:

1. First you need to deal with the meat: rinse it, let it dry or blot it with a paper towel. Then cut into large pieces.
2. Next comes the potatoes, which need to be cut into large cubes.
3. Now you should cut the onion into slices.
4. In a preheated cauldron, fry the meat in oil until golden brown.

5. Add onion to the meat and fry for about 5 minutes.
6. Once the onion turns yellowish, you can add the potatoes and fry for 10-15 minutes.
7. Now you can add tomato paste and fry the vegetables for another 3 minutes.
8. Then pour water over the vegetables so that it does not cover them, but is at the same level. Immediately add salt and spices and leave to simmer for about 1 hour.
9. In 15 min. Before readiness, chop the greens and add to the roast.

Rules for serving dishes, decorations

The roast is served in deep portioned plates.

What can I add?

If possible, it is better to fry the potatoes separately in melted lard. To do this, chop 60 g of lard into small squares, fry in a cauldron until cracklings form and add potatoes.

What can you cook in a cauldron, except pilaf?

A rather interesting and original dish can be called Korean eggplant. Lovers of savory cuisine will appreciate this type of food. Vegetables are perfect for people who are on a diet to diversify their diet with dishes in a cauldron on the stove.

Ingredients:

• eggplants - 1 kg;
• sweet pepper (multi-colored) - 5-6 pcs.;
• red hot pepper - 3-4 pcs.;
• tomatoes - 4 pcs.;
• onions - 2-3 pcs.;
• garlic - 1 head;
• vegetable oil - 100-150 ml;
• soy sauce - 2 tbsp. l.;
• salt, spices, herbs.

It takes about 40-60 minutes.

How to deliciously cook eggplants in a cauldron:

1. Wash and peel all vegetables. Cut the eggplants into small pieces, add salt and leave for a while.
2. It is best to cut onions and tomatoes into half rings, sweet peppers into large slices.
3. Purified cold water is poured into the container where the eggplants are located. After which everything is mixed and wrung out.
4. Place the cauldron on the fire and add oil according to the Korean eggplant recipe in a cauldron on the stove.
5. Add the onion and fry until golden brown.
6. Add hot and sweet peppers. Mix the vegetables vigorously.
7. Add tomatoes to the vegetables, and after 3-4 minutes – squeezed eggplants.
8. Sprinkle with spices and salt.
9. Leave to simmer over low heat with the lid closed for 20 minutes.
10. A few minutes before the food in the cauldron is completely ready, according to the recipe on the website, pour in the chopped herbs and pour in a couple of tablespoons of soy sauce.
11. Use a sprig of parsley or cilantro as a garnish.

Shish kebab in a cauldron

Dishes in a cauldron over a fire, the recipes of which can be selected for a simple lunch, can also be made for a ceremonial picnic.

For example, in a cauldron you can cook shish kebab no less juicy than on skewers.

What ingredients will be needed?

To prepare shish kebab in a cauldron you will need:

• 1.5-2 kg of pork meat.
• 700 g onions.
• Half a lemon
• Salt, black pepper and ground coriander to taste.
• Carbonated mineral water.

Step-by-step cooking process

The main requirement for a good kebab is a properly prepared marinade.

Recipe:

1. The meat needs to be cut into pieces of the desired size, the onion into rings, and the lemon into slices.
2. Place all ingredients in a marinating container: meat, onion, lemon, salt and spices. Mix them well, add sparkling water and marinate overnight in a cool place.
3. After the meat is ready, you need to put it in a cauldron, in this case, the fattest pieces should be at the bottom, and the less fatty ones should be laid out along the walls of the cauldron.
4. Now you just need to fry the meat until golden brown.

Rules for serving dishes, decorations

Pieces of meat can be eaten either from a common cauldron or placed on portioned plates. You can decorate the kebab with finely chopped herbs.

What dishes can be cooked in a cauldron over a fire?

What can you cook in a cauldron at home or outdoors? There are a huge variety of recipes that will suit absolutely any taste. You just need to try and experiment with variations.

Marinated chicken wings with fresh corn

For preparation you will need the following ingredients:

• wings - 700-800 gr.;
• corn - 4-5 pcs.;
• soy sauce - 80 gr. (approximately 4 tbsp.);
• honey - 1.5-2 tbsp. l.;
• salt;
• garlic - 3 cloves;
• wheat flour (or any other);
• vegetable oil;

Recipe for cooking in a cauldron:

1. First, we should work on the marinade in which we will simmer the chicken.
2. Crush or finely chop the garlic.
3. Mix it with honey and soy sauce.
4. We wash the wings, dry them, put them in a deep container and pour marinade over everything on top.
5. Set aside for 2.5-3 hours.
6. After this, pour a little flour into a separate bowl and add salt.
7. Before cooking the meat in the cauldron, we will first dip the chicken pieces into this mixture.
8. Light the fire and add more oil. A six-liter cauldron will use about 1 liter.
9. We wait until the oil gets as hot as possible and begin tossing in the chicken. Cooking time is approximately 5 minutes. But look at the ruddy color.
10. Be sure to stir so that the meat in the cauldron over the fire does not burn.
11. Now it's time to tackle the vegetables.
12. We wait until the wood burns out and only coal remains.
13. We take a special grill grate and put the peeled corn there.
14. Turn it over constantly. It cooks quite quickly, it will take 3-5 minutes.
15. That's all, a dish of chicken wings and corn cooked in a cauldron is ready!

Pilaf from Stalik Khankishiev

Cookery book author Stalik Khankishiev shares the secrets of pilaf from the Fergana Valley in Uzbekistan.

It can be made in a cauldron.

What ingredients will be needed?

For pilaf according to Khankishiev’s recipe, you should select the following ingredients:

• 1 kg lamb
• 3-4 ribs.
• 300 g fat tail fat.
• 1 kg medium grain rice.
• 1 kg carrots.
• 2-3 medium onions
• 3 capsicums.
• 2-3 heads of garlic.
• Zira and salt to taste.

Step-by-step cooking recipe

Khankishiev says that special attention should be paid to carrots.

Recipe:

1. Carrots should be cut into strips.
2. The meat should be cut into medium-sized cubes, and the ribs should be beaten a little.
3. Rice should be washed and soaked in warm water until it is needed to be added to the cauldron.
4. Meanwhile, melt the tail fat in a cauldron and cook over high heat until cooked through.
5. Place the ribs in the melted fat and fry on both sides for 5-6 minutes. Then you need to take them out and put them aside.
6. Then you need to put the onion in the cauldron and fry until the moisture evaporates. Only then can you add meat.
7. After 2-3 minutes, you need to add the chopped carrots and some of the cumin and fry for 15-20 minutes.
8. Then add water so that it covers the vegetables and meat by 1-1.5 cm. Add salt until the broth is slightly salty. Whole heads of garlic, peeled from roots and husks, need to be dipped into the boiling broth.
9. Now you can drain the water from the rice and add it to the cauldron, leveling it on the surface. Then carefully add 1 liter of water so as not to disturb the integrity of the cereal layer.
10. Now you need to pour out the remaining cumin and cook for 30-35 minutes.

Rules for serving dishes, decorations

Dishes in a cauldron cooked over a fire are traditionally eaten in Uzbekistan from common dishes with spoons, eaten with flatbread, as prescribed in books with recipes for national cuisine.

What can you cook in a cauldron from rice?

The most classic recipe is pilaf. This is an incredibly tasty and satisfying dish that is ideal as lunch or dinner for the whole family.

Products:

• lamb - 1 kg;
• rice (I always take long steamed) - 1 kg;
• vegetable oil - 200 ml;
• carrots - 700 gr.;
• onions - 3-4 pcs.;
• garlic - 2 pcs.;
• hot pepper - 2 pcs.;
• herbs, salt and spices - at your discretion.

The traditional recipe for pilaf always uses lamb, but if you don’t like it, you can use any meat, even chicken. It will turn out just as tasty and aromatic.

How to properly cook meat in a cauldron:

1. We wash and dry the meat. We cut it into small pieces.
2. We clean the vegetables. The onion should be cut into cubes, and the carrots into medium pieces.
3. We put a cauldron to warm up and pour oil into it to cook the dish on the grill in the cauldron.
4. Add the onion and let it fry a little.
5. Lay out the pieces of lamb and after five minutes add the chopped carrots.
6. Sprinkle everything with salt and spicy spices.
7. While the meat is fried, let's make rice for the most popular and best dish in the cauldron.
8. It needs to be washed thoroughly. Then add it to the cauldron, and then pour boiling water into it. It should cover the rice by 2-3 cm.
9. Do not overdo it with liquid, it is better to underfill.
10. Bring to a boil, add pepper and garlic. Close the lid.
11. Turn the heat to low and leave to simmer for 20-30 minutes.
12. Properly cooked rice should not be soft!
13. Remove the pilaf from the heat and let it brew for about half an hour.

Bulgarian dish “Zele with oriz”

This traditional Bulgarian dish takes 40-50 minutes to prepare.

It's simple and delicious.

What ingredients will be needed?

The main ingredients for this dish are meat and vegetables:

• 1-1.5 kg pork tenderloin.
• 2.5 kg cabbage.
• 1 cup rice.
• 150 g tomato paste.
• 4 bay leaves.
• Paprika, ground black pepper to taste.

Step-by-step cooking process

For this dish, the ingredients must be cut into medium or large pieces.

Recipe:

1. You need to cut the meat and lard into medium pieces, fry the pieces in a heated cauldron, adding all the spices. It is necessary to fry until the meat is almost done.
2. Now you need to add cabbage and onions. To do this, chop the cabbage into short pieces and cut the onion into half rings. Vegetables and meat should be simmered for about 15-20 minutes.
3. In a separate container you need to mix rice with tomato paste and put the mixture in a cauldron.
4. Finally, you need to add water so that it lightly covers the vegetables. It is necessary to simmer until the rice is ready.

Rules for serving dishes, decorations

Decorate the dish with a sprig of herbs or sliced ​​vegetables.

Serve in portioned bowls.

Domlama in Uzbek

Dishes in a cauldron over a fire, the recipes of which are traditional for Central Asian cuisine, can now be prepared both at home in an apartment and outdoors on a live fire.

Domlama is one of the traditional Uzbek dishes.

What ingredients will be needed?

To prepare a classic domlya you will need the following ingredients:

• 700g beef or lamb.
• 1 onion.
• 2-3 carrots.
• 3 tomatoes.
• 500 g potatoes.
• 4-5 large cabbage leaves.
• Zira, salt and black pepper to taste.

Step-by-step cooking process

Preparing domlama is not difficult, you just need to follow the consistency in preparation.

Recipe:

1. The meat needs to be cut into medium-sized pieces and fried in a cauldron until golden brown.
2. The onion should be cut into rings, mixed with spices in a separate bowl and placed on top of the meat.
3. Then add the next layer and carrots, cut into slices.
4. Also cut the tomatoes into circles and place on the carrots. At this stage you need to add salt and pepper again and add a little cumin.
5. Next, you need to cut the potatoes into slices and place them on the tomatoes, also add pepper and salt.
6. The last layer will be cabbage leaves.
7. Then you need to pour a little water and leave it on the fire for about an hour, while the fire should be low.

Rules for serving dishes, decorations

Domlama should be placed on plates and garnished with finely chopped herbs.

Features of cooking in a cauldron

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

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

The next step is frying the meat (beef, lamb, rarely pork). The most important thing in working with meat is to fry it correctly, to “seal” it – in culinary slang, that is, to give it a crust. To do this, it is important not to overcook, and at the same time not to add too much of it at once. In this case, the cauldron must be sufficiently warmed up at the time of laying, otherwise the meat will simply begin to stew.

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

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

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

All the features of using a cauldron are described in great detail and artistically in the famous book by Stalik Khankishiev “Cauldron, barbecue and other men's pleasures”

In addition to bright, memorable stories from life, it contains classic and original recipes for dishes in a cauldron. This book should be on the shelf of every person who cares about cuisine and food.

Kazan-kabob with cabbage

Kazan-kabob is a specific dish of traditional Uzbek cuisine.

To prepare kazan-kabob you will need the following products:

• 1 kg beef.
• 2 kg of potatoes.
• 3 onions.
• Tomato paste.
• White cabbage.
• 1.5 tbsp. cumin.
• Salt and pepper to taste.
• A bunch of greens: parsley, dill, cilantro, celery, green onions, garlic.

Step-by-step cooking process

The classic cauldron-kabob is prepared without cabbage, and this dish is a cross between a cauldron-kabob and domlama.

Recipe:

1. The potatoes should be peeled and completely fried until golden brown, then placed in a separate plate.
2. While the potatoes are cooling, you need to cut the meat into larger pieces and fry in a cauldron until golden brown.
3. When the meat is browned to the desired color, add the onion, chopped into rings, and simmer until it becomes transparent. At this stage you need to add cumin and salt.
4. Then you need to pour tomato sauce into the cauldron so that it lightly covers the meat. To prepare the sauce, you need to mix 3-4 tablespoons of tomato paste with half a glass of water. The meat in the sauce should be stewed for no more than 20 minutes.
5. While the meat is stewing, you need to chop the cabbage and add it to the dish. All products should be mixed, salted again and simmered until the cabbage is half cooked.
6. Then you can add the fried potatoes, stir, close the container with a lid and cook over low heat for 25 minutes.
7. After this time, you need to add chopped herbs, close the cauldron with a lid and remove from heat. You need to let the dish stand for about 5 minutes.

Rules for serving dishes, decorations

Kazan-kabob can be eaten either from a common cauldron or placed on plates.

Useful tips and tricks

Cooking on a bone is not at all easy, since you need to constantly monitor the fire and maintain it at the right level.

When frying directly, the cauldron is located directly above the coals, and when frying indirectly, the coals are slightly moved to the sides. This method is suitable for simmering a dish, since the temperature will be lower and the cooking time will take longer. It’s not easy to cook dishes in a cauldron over a fire, but the main thing is to take into account the nuances of recipes and gain experience.

Author: Ksenia-text