What to cook on the fire in the cauldron? Recipes for kazan. Cast-iron cauldrons with cast-iron lid

Without shish kebabs, going out of town or at the dacha is simply unthinkable. However, if the trip is not up to the evening, but for several days, you can not eat only shish kebabs. I want variety, including liquid food. So the edge raises the question of what to cook at the stake in the cauldron, so that it's delicious, and not too difficult. Actually, Kazan gives a lot of opportunities, you just need to be able to use them.

A few words about the camp boiler

The only recommendation - pay attention to cast-iron kazany with a cast-iron lid. Aluminum is not suitable for all dishes, and made of stainless steel is too thin-walled. Cast iron gives the right degree of warming, while preventing burning.

In addition, you should correctly treat the volume of kazan. If you are in the company a little, do not stock up on three-dimensional dishes - at once you will not eat, and then it will be uninteresting (and there is nowhere to store ready-made food). But he will take decent places in luggage. For 3-4 people, a 5-liter pot is enough, the calculation depends not only on the composition of the "expedition", but also on what you intend to cook at the stake in the cauldron. For second dishes, buy a smaller pot, for the first - more voluminous. Going to combine cooking with boiling water for tea - choose something mean.

Harcho in Karelian

Let's consider for the beginning what to prepare on a fire in a cauldron on the first. There are lots of options, but this recipe was considered one of the best. On a 6-liter "saucepan" it will take about one and a half kilograms of meat with bones, ideally lamb, but with beef will also become a masterpiece. Only bones do not suit. The flesh is cut and finely chopped, placed with bones in a bowl and filled with water almost to the top. The cauldron goes to the fire for an hour and a half (the fire is kept quiet, only to gently flounce). When the meat becomes soft, a glass of rice is poured; Six whole medium onions and six finely chopped garlic heads are laid. At the same time, salt is added and one and a half tablespoons of red hot and sweet sweet ground peppers. Fans of the acute can still enter half a spoonful of Georgian brown Adzhika. At the same fire in the pan fired fat or chopped ordinary fat. The fat should turn out a lot! It should save six spoonfuls of tomato paste until lightly burned and noticeably reduced in volume. Ten minutes before the readiness, this roast is lowered into the cauldron, and when served, the herb is abundantly covered with greens.

Real shursa

Another good idea is what to cook at the stake in Kazan for lunch. There are a lot of recipes for this soup, but this one is recognized as the most successful, at least for marching. The step-by-step process will look like this.

1. Kazan warms up well, in it, on a hot lean oil, a third of a kilo of beef is fried.
2. Two salted onions are added to the cauldron and a crushed garlic clove is added.
3. After five careful mixing, water is added; After removing the foam and the upper fat layer, the broth is left on the fire under the lid for at least an hour.
4. The meat is actually ready - three carrots are poured, cut at random (recommended by circles).
5. Five minutes later strips of two sweet peppers are poured into the kazan.
6. In a quarter of an hour, dice of six potatoes are dumped. You can also add aubergine slices. Still in the same time interval - salt with spices. Almost immediately, two chopped tomatoes are added, and the cauldron is left on the fire until its contents are ready.

To interfere at the last stage is better with a stick, which was mixed with coals - from her soup a smoky aroma will be typed. And of course, you need to serve with large-sliced greens.

Ear for the march

Fish soup in nature is much better than in the apartment. A cast-iron cauldron with a cast-iron lid is ideal for its preparation. The fire must be already in a well-diluted state; Over it in the cauldron is brought to a boil water. It first loaded potatoes, five pieces, and millet - a pair of spoons (per three-liter capacity). Practically immediately put in fish (caught alone and cleaned, about a kilogram.) It's worth cutting only if the fish are large). At the same time, two large-sliced bulbs, laurel, pepper-peas and salt are added. Boil the ear will be up to a dozen minutes, until the fish is ready. Before the removal, greens are poured in, and before serving, the lamb is covered with a lid - for infusion.

Pilaf in a cauldron at the stake: a recipe in Tatar

The second dishes in nature are often much more popular than the first. It is understandable: it is more convenient not in liquid conditions in marching conditions. So the recipes for kazan in this regard are very diverse. Especially many borrowed from the eastern cuisines: nomads also liked to eat well. Particularly popular is the pilaf in the cauldron at the stake, the recipe of which was stored for centuries, passed from generation to generation, improved and modified. Initially, it, of course, used lamb. In modern realities, both pork and chicken will come down. It is necessary to avoid unless beef - the necessary softness on the fire from it is almost impossible to achieve.

In a hot frying pan fried fat, cut into smaller pieces. The meat is laid out in it and fried for about a quarter of an hour (with a regular overturning). Then the carrot straw falls in, followed by a finely chopped onion. After five minutes, washed rice is laid, which is immediately salted. All this is filled with water, which should be a finger two above rice, and mixed. When the liquid boils, the last mixing is carried out. Firewood is raked in such a way that the fire is minimal. For forty minutes we do not touch a fire or a plov. When the water is almost evaporated, we stick garlic cloves and fall asleep spices, including ziru. Another 10 minutes - and you can feed the hungry around the fire.

Dumljama Behi

Whatever one thinks, the mutton in the cauldron is the most delicious: at the stake, it largely loses its unpleasant smell. And the dish is sure to please everyone. You will need fattening fat, grams 200: you need to cut it and lay out the bottom of the boiler. The next layer will be onion rings, which will have to put a half a head. On top is placed one and a half kilograms of mutton ribs. This row is salted and sprinkled with zira. Now the pure flesh of the sheep is placed - and seasoned the same way. On top - another onion layer, on it - tomatoes (three pieces are enough), generously sprinkled with red pepper, followed - many large chunks of carrots. It is put quince, each fruit is cut into quarters. Again zira, and between quince slices stuck whole brushed garlic heads. Prepared lamb in a cauldron is placed on a strong fire under a tightly closed lid. It starts to hiss - the coals are raked, and the boiler is left on the fire for one and a half to two hours. Fragrant yummy!

Uneasy birdie

In nature, can not do without a recipe, how to cook a chicken in a cauldron at the stake. Yet chicken meat is cheap, quite dietary and loved by many. The following recipe is good.

The carcass is cut in portions, washed, dried and lightly rubbed with salt. In the cauldron, the oil is heated, in which the roast is first made from chopped carrots and onions. Only after it is put chicken and is brought to golden. Then, two spoons of sour cream are poured in, potato slices (about a kilogram) are poured in and water is poured - just to cover the tubers. After boiling, salt, laurel, pepper and seasonings are introduced. Shortly before the end of the process, crushed garlic and greens are added. Five minutes of insistence - and ask to the table! At home, you certainly will not try this.

Fried potatoes

Baked in a fire, the tubers a little fed up with everything. We offer you a way how to cook potatoes in a cauldron at the stake, and in such a way that it becomes the central dish on the table. Cut potatoes should be larger - in half, in extreme cases, in three parts. It is desirable to dry the slices a little. In the cauldron, the oil warms up to the haze and the workpiece is poured in. It is necessary to interfere with it immediately and intensively, so that each piece is in oil. The fries are traditionally fried. When a familiar crust is formed, a chopped onion is poured into the cauldron; As soon as it becomes transparent, a mixture made of garlic, dill with parsley and onion-feather is added. Five minutes of mixing - and at your service is a delicious garnish. So recipes for kazan can please your taste buds with absolutely unexpected dishes!