Selection of recipes for dishes in pots Bashny.Net

Roast, soups, casserole, meat and porridge cooked in pots are unusually tasty and give an amazing feeling of cozy antiquity, when our young great-grandmothers cooked food in the oven.



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These dishes have many advantages. First of all, they're very useful. After all, in a pot you can cook without the use of oil, its walls create a steam effect, the dish is not cooked, but languishes, which retains a maximum of vitamins and trace elements.

Second, it opens up unlimited space for improvisation. You can put everything in the refrigerator. And you can mix meat, vegetables, cereals and spices in different ways, as far as imagination is enough.





Finally, potted dishes are usually quite easy to prepare and are good even for beginners. Food during cooking does not need to be stirred, and it almost never burns. You just need to put all the ingredients in a pot, close the lid and send for a while in the oven.

Georgian cuisine is considered one of the best in the world and has gained wide popularity outside the republic. Khachapuri and sativi, chahohbili and tkemali, lobio and harcho - these words sound special and immediately cause an appetite.





In cafes and restaurants throughout Russia today, you can often find fragrant and hearty chanakhi - a dish of Georgian cuisine, the merits of which were colorfully described by the leading of famous culinary programs Boris Burda.





“Do not ask me whether chanahi is a soup or a second dish. I don't know. In density, it is somewhere in the middle, like a bat between birds and a beast, which is convenient enough until bat cats are bred.

In principle, you can not ask this difficult question, but just put on the table such a pot of Chanahi, eat and see if you want something else after that. The food is not only delicious, but also full to the limit. You cannot ask for the second and third after him.”

The ingredients

• 700g mutton
• 100g curly fat
• 400g eggplant
• 300g sweet pepper
• 500g large tomatoes
• 250g small tomatoes
• 400g onion
• 500g potatoes
• 10g garlic
• 1 bitter pepper
• 150 ml of vegetable oil
• 20g cilantro
• 20g parsley
• 20g green onion
• salt and pepper

Preparation

1. Cut the products: meat - in medium pieces, onions - in small cubes, curly fat - in small pieces. Cut small tomatoes into 6 parts, cut potatoes and eggplant in small pieces, finely insert greens.
   
   
   
2. Warm up the pan, put curly fat on it and melt it for 7-8 minutes on a small fire. Remove the remaining squarks from the pan.
3. In the resulting fat, put the meat and roast for 5 minutes on a medium heat, then add onion and roast for another 10 minutes. Put the onions and meat out of the pan.
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4. Sliced eggplant put in a frying pan with fat in which the meat was stewed, add a teaspoon of salt and roast 5-7 minutes until the golden crust.
5. To prepare a grinding sauce in a blender, large tomatoes, garlic, 100 g of sweet and one burning pepper.
   
   
   
6. Now it's time to put all the ingredients in pots. Please note that meat and vegetables in the pot should be equal. Start with 2 tablespoons of sauce, then put 2 teaspoons of cilantro, parsley and green onions, potatoes, meat with onions, small tomatoes, salt and pepper, sweet pepper and eggplant, and on top - another 2 spoonfuls of sauce.
   
   
7. For those who cook in pots infrequently, we remind you that pots should be put in a cold oven, they should be heated along with it. From a sharp drop in temperature, ceramics can crack, which we certainly would not like.
8. So, put the pots in the cold oven, turn it on 180 degrees and bake 80-100 minutes.
9. Chanahi in pots Ready. Bon appetit!
   
   
   

How do you serve chanaki on the table? The correct answer to this question also knows the veteran of the club “What?” Where? When? Boris Oskarovich Burda: Now take out the pot and put it on the center of the table. When everyone is numb with the smell, put a large spoon on each plate so that everything is there: eggplant, tomatoes, lamb, and spices, and most importantly - the amazing smell of the Caucasus.

Carpathian pot



The ingredients

• 1 kg of potatoes
• 1kg pork
• 400g canned beans
• 1 bulb
• 400g canned mushrooms
• 400-600g carrots in Korean
• 6 tbsp tomato sauce
• salt, pepper and garlic to taste
• vegetable-oil

Preparation

1. Cut the potatoes with medium cubes, send it to a large pan with high sides (a deep round pan of wok will fit) and roast in oil until golden crust.
2. Cut the meat in about the same cubes as potatoes. Squeeze the garlic and mix it with tomato sauce. Cut the bow with half rings.
3. When the potatoes begin to cover with a golden crust, add onions to it and then meat. Stir, salty and pepperchi, reduce the fire to medium and roast for 3-4 minutes until the meat changes color. Then add mushrooms, beans, carrots in Korean, stir and keep on the fire for another 5 minutes. Transfer the finished mixture into pots, filling them by about 3/4. 7-8 pots should be filled.
   
   
4. To prepare broth, take 2 liters of water, add bay leaf, tomato sauce, a pinch of pepper and a little parsley. Heat the mixture without boiling, and fill it with pots.
5. Close the pots with lids and put in a cold oven, then turn on the fire 180 degrees and bake for 40-50 minutes.
6. You can serve directly in pots or spread out on plates, decorating with greenery.
7. Bon appetit!

Buckwheat with meat "Luxury"



The ingredients

• 1 tbsp buckwheat
• 450g pork
• 1 carrot
• 2 bulbs
• 1 tsp pepper mixture
• 0.5 tsp hop-suneli
• 0.5 tsp turmeric
• 2 bay leaves

Preparation

1. Cut the meat in small pieces, cut the carrots with straw and the onions with cubes.
2. Roast the meat so that it is slightly brown, add spices and salt to it, mix it. In the other pan, lightly roast the vegetables.
3. At the bottom of the pots, lay out meat, bay leaf, then onions with carrots and well-washed buckwheat.
4. Add and pour the pots with hot water 2-3 centimeters above the level of buckwheat.
5. Close the pots with lids and bake for 40-50 minutes in the oven at a temperature of 180 degrees.
6. Bon appetit!

Potted cheese dumplings



The ingredients

• 300g finished dumplings
• 500 ml of water
• 50g hard cheese
• 1 carrot
• 1 bulb
• 30g butter
• 2 tbsp sour cream
• 1 tsp salt

Preparation

1. Boil dumplings in salted water until semi-ready.
2. Cut the onions finely, rub the carrots on a large grater.
3. Roast the vegetables in butter until soft.
4. Mix dumplings with vegetables and spread them on ceramic pots.
5. Half fill the pots with dumpling broth.
6. Smear it with sour cream and sprinkle it with grated cheese.
7. Prepare dumplings in the oven for 45 minutes at a temperature of 180 degrees.
8. Serve the table hot. Bon appetit!

Potatoes with sausages in pots



The ingredients

• 2-3 potatoes
• 1-2 sausages
• 1/2 bulb
• 2 tbsp sour cream
• 2 tbsp mushrooms
• salt and pepper
• vegetable-oil

Preparation

1. Cut the potatoes with straw and roast in vegetable oil until the blush crust.
2. Cut the onions with half rings and the sausages with circles.
3. Roast onions with mushrooms and sausages.
4. At the bottom of the pots pour some water, then put the potatoes, salti, then lay out mushrooms and sausages with onions.
5. Pour the sausage on top with a spoonful of sour cream and send it to the oven for an hour to bake at a temperature of 150 degrees.

Potted rice with vegetables and cheese



The ingredients

• 0.5 kg of rice
• 1 carrot
• 2 sweet Bulgarian peppers
• 1 tbsp green peas
• 1 tbsp canned corn
• 200g broccoli cabbage
• 200-300g cheese
• vegetable-oil
• salt and pepper

Preparation

1. Cut small cubes of carrots and Bulgarian pepper. Divide the broccoli into small inflorescences.
2. Add to the carrots and pepper peas, corn and broccoli.
3. Mix vegetables with rice, salty and peppery.
4. Lubricate the bottom and walls of pots for baking with vegetable oil and spread a mixture of rice and vegetables on them. Fill the pots not to the top, because the rice during cooking will increase in volume. Put hot water in the pots.
5. Grate cheese and sprinkle them richly with rice with vegetables in pots. In the process of cooking, the cheese will melt and form a ruddy crispy crust.
6. Put rice with vegetables in the still cold oven so that the clay pots do not experience a sharp temperature drop. Bake for 45 minutes at 200 degrees.
7. Bon appetit!

Fish potted in Ohrid

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In the city of Ohrid on the eastern shore of Lake Ohrid in Macedonia, there are many magnificent fish restaurants serving the famous Macedonian dish - fish in Ohrid.





The ingredients

• 500g marine fish
• 1 bulb
• 2-3 potatoes
• 1–2 tbsp tomato paste
• 2 pickles
• 2-3 tbsp cream
• pepper
• butter
• 2 tbsp ground green onions
• 1 tbsp water

Preparation

1. Cut the potatoes and cucumbers in thin slices. Cube the fish fillets. Cut the onions.
2. Melt the butter in the pan and roast the onions until they're transparent.
3. Put in 4 pots roasted onions and raw potatoes, add pepper to taste, pour a glass of water into each pot.
4. Put the pots in the oven, heat it to 200 degrees and cook the dish for about 20 minutes.
5. Then take the pots out of the oven, add to each tomato paste, fish and cucumbers, pour cream and salti. Cover the pots with the lids, return to the oven and carcasses for about 20 minutes.
6. Before serving, decorate the dish with green onions.
7. Bon appetit!

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