Dishes in a cauldron: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The same dishes can be prepared in several different ways. And their difference lies not in what ingredients are included in the recipe. They will be different due to the method of preparation: whether the components were boiled in a saucepan, fried in a pan, or stewed in a cauldron. We will tell about a selection of the best recipes using a cauldron in our article.

Meat with vegetables: a delicious dish in a cauldron

In order to cook delicious meat with vegetables in a cauldron, you will need a small list of products and a good mood of the hostess. What ingredients will be needed for cooking:

• Beef - one and a half kilograms.
• Potatoes - one kilogram.
• Cabbage - one kilogram.
• Onions - half a kilo.
• Carrots - four hundred grams.
• Garlic - two heads.
• Eggplant - two pieces.
• Parsley - eight branches.
• Zira - dessert spoon.
• Bulgarian pepper - three pieces.
• Tomatoes - five pieces.
• Hot pepper - one piece.
• S alt - dessert spoon.
• Dry basil, coriander and cilantro - tablespoon.
• Dill - six branches.

Step by step recipe

The combination of meat, vegetables and spices in this dish in a cauldron makes it fragrant, moderately spicy and very tasty. It is not difficult to prepare it, the main thing is to follow the procedure indicated in the recipe. The ingredients for this dish in a cauldron can be prepared both before cooking and in the process. It only depends on already established habits.

Wash the purchased piece of meat, remove all moisture from it, and then cut with a knife into pieces about three by three centimeters in size. As a marinade, sprinkle pieces of meat with zira seasoning and mix. If there are fatty layers on the meat, then you do not need to cut them off - you can simply put the pieces with the fat part on the bottom, this will give the dish additional piquancy and juiciness.

Preparing vegetables

Next, you can prepare all the vegetables in any order for this delicious dish in a cauldron of vegetables and meat. Carrots should be cut off the top layer, then washed and cut into large strips.

Onions after cleaning and washing should be cut into half rings. Tomatoes should be cut into large pieces. You can not remove the film from them, but it is still better to do this, since during the cooking process it separates itself. To do this, you need to pour over the tomatoes with boiling water, and then with very cold water. After that, it will not be difficult to remove the film. Bulgarian peppers and eggplants need to be washed. Cut the peppercorns in half, remove the insides, then cut lengthwisestripes. Chop eggplant into cubes.

Potatoes for this dish in a cauldron should be selected approximately the same size - not very large. Cut off the peel from all the tubers, wash and divide into two parts. Peel a fork of white cabbage from two or three top leaves. Then additionally separate a few more whole leaves, and chop the remaining cabbage. Now all the components indicated in the recipe with a photo of the dish in a cauldron have undergone initial preparation, and now they need to be properly layered.

Shaping the dish

First, on the bottom of the cauldron, you need to spread out the pieces of meat, infused with zira seasoning. On top of the pieces of meat, evenly spread the chopped onion in half rings. This is followed by large slices of tomato, peeled from films, which need to be slightly s alted. The next layer should be from carrots, cut into large strips. Cover the carrots with halves of medium-sized potatoes and s alt a little again. Then lay out the bell pepper strips and eggplant cubes.

After the described manipulations, it is necessary to sprinkle a spoonful of dry spices over the entire surface, then put whole heads of garlic on top. Next, you need to decompose whole sprigs of fresh dill and parsley. Shredded white cabbage lightly rub with zira or s alt and put in a cauldron. All layers must be laid out exactly according to the recipe in a cauldron on the stove. Next, you need to take the set aside whole cabbage leaves and cover the contents of the cauldron with them.

Now the cauldron needs to be put on the stove and tightlycover it with a lid. The steam that will form during the cooking process should not go outside. Turn on medium heat under the cauldron, and after the contents boil, be sure to reduce it to the minimum. On such a small fire, a dish in a cauldron will cook for an hour. After cooking for fifteen to twenty minutes, the lid should not be opened, the contents should simmer in their own juice.

When the stew with vegetables has simmered a little more under the lid, it can be removed. The upper leaves can be laid out on a plate into which the contents will be transferred. Or you can just throw it away along with sprigs of greens, this will not affect the taste of the dish itself. From the cauldron, carefully and in turn put all the layers on a plate. By the way, the strong and rich broth left in the cauldron can be used as a first course. After that, serve the second dish, saturated with a unique aroma, of vegetables stewed with spices and meat.

Delicious buckwheat pilaf

Another option involves cooking an unusual buckwheat pilaf in a cauldron, as is traditionally done with ordinary rice. Ingredients:

• Buckwheat - 350-500 g.
• Spices for pilaf - teaspoon.
• Buckwheat - two glasses.
• Fatty pork - one kilogram.
• Onions - two pieces.
• Black pepper - half a teaspoon.
• Carrots - two pieces.
• Garlic - a whole head and three more cloves.
• S alt - dessert spoon.
• Butter - half a large glass.

Methodcooking pilaf

Pilaf from buckwheat can definitely be attributed to the best delicious dishes in a cauldron. It differs from traditional pilaf only in that buckwheat is used instead of rice. Prepared according to the recipe in a cauldron, this pilaf will appeal even to those who do not like buckwheat and cook almost nothing from it. Try to cook buckwheat pilaf and you will change your mind about this he althy product.

Buckwheat for pilaf must be carefully sorted out. Then the cereal should be washed well and poured into any bowl. Leave aside for a while. Next come carrots and onions, which must be peeled and washed. After that, the carrots must be grated, and the onions cut into cubes. Three individual cloves can also be rubbed through a grater with the smallest holes. First wash the meat for pilaf, blot it with paper towels and cut into not very large pieces. From a cutting board, transfer it to a bowl, season with s alt and pepper and toss to combine. Leave in the bowl for now.

Roasting ingredients

Fry in turn all the prepared ingredients for pilaf with buckwheat will be immediately in a cauldron. Place the cauldron on the stove, pour in the oil and let it warm up well. First put the pieces of meat in the cauldron and fry them for about twenty minutes, until they become brown. Then pick up the fried meat with a slotted spoon and let the oil drain back into the cauldron. Place all pieces in a separate bowl. To the remaining fat, pour a little more oil into the cauldron andlay out the bow.

Fry the onion until translucent and add the carrots and chopped garlic cloves to it. After ten minutes, return the pieces of pork to the cauldron and mix. Fry for no more than ten minutes, after which pour buckwheat into the cauldron. There you also need to add black pepper, spices for pilaf and s alt to taste. Then pour in hot boiled water so that it covers all the ingredients with a margin of two centimeters. After carrying out these manipulations, it is necessary to stir everything, since all the spices should be evenly distributed between the ingredients.

Stewing dishes

Take the head of garlic, carefully, without disassembling the cloves, remove the husk and place it in the center of the cauldron, pressing down on top. Cover with a lid with a hole and, after boiling, immediately reduce the heat. Stew pilaf with buckwheat on the stove for about twenty-five minutes. To make it crumbly, almost all the water from the pilaf must evaporate. After turning off the fire, the dish cooked in the cauldron should be left for fifteen minutes without opening the lid. Then divide it into plates and try. You can see for yourself that buckwheat pilaf is just as tasty, fragrant and satisfying as traditional rice pilaf.