Without barbecue, leaving the city or to the country is simply unthinkable. However, if the trip is not until the evening, but for several days, you will not begin to eat barbecue alone. I want a variety, including liquid food. So the edge raises the question of what to cook at the stake in a cauldron so that it is both tasty and not too difficult. Actually, the cauldron gives a lot of opportunities, you just need to be able to use them.
A few words about the camping boiler
The only recommendation is to pay attention to cast iron cauldrons with a cast iron lid. Aluminum is not suitable for all dishes, but made of stainless steel is too thin-walled. Cast iron gives the desired degree of heating, while preventing burning.
In addition, you should correctly treat the volume of the cauldron. If you are few in the company, do not stock up on bulky dishes - do not eat at a time, and then it will be uninteresting (and there is often nowhere to store prepared food). But he will take a decent place in luggage. A 5-liter pot is enough for 3-4 people, the further calculation depends not only on the composition of the âexpeditionâ, but also on what you intend to cook at the stake in the cauldron. For the second dishes, buy a smaller boiler, for the first - more voluminous. Are you going to combine cooking with boiling water for tea - choose something in between.
Kharcho in Karelian
Consider first what to cook at the stake in a cauldron for the first. There are plenty of options, but this recipe was considered by us one of the best. On a 6-liter "pan" you will need about one and a half kilograms of meat with pits, ideally lamb, but with beef you get a masterpiece. Only the bones are not good. The pulp is cut and finely chopped, placed with the bones in a bowl and filled with water almost to the top. The boiler goes to the fire for an hour and a half (the fire is kept quiet, so that it only gurgles slightly). When the meat becomes soft, a mug of rice is poured; six whole medium onions and six finely chopped heads of garlic are laid. At the same time, salt is added and one and a half tablespoons of red hot and red sweet ground peppers. Fans of spicy can still enter half a spoonful of Georgian brown adjika. At the same bonfire, mutton fat or chopped regular fat is heated in a pan. Fat should turn out a lot! Six spoons of tomato paste should be spassed in it until light burning and a noticeable decrease in volume. Ten minutes before readiness, this roasting is lowered into the boiler, and when served, the kharcho is abundantly covered with greens.
Real shurpa
Another good idea is what to cook at the stake in a cauldron for lunch. There are many recipes for this soup, but this one is recognized as the most successful - in any case, for camping performance. Step by step the process will look as follows.
- The cauldron is well warmed up, a third kilo of beef is fried in hot oil.
- Two chopped onions and a crushed garlic clove are added to the cauldron.
- After five minutes of thorough mixing, water is added; after removing the foam and the upper fat layer, the broth is left on fire under the lid for at least an hour.
- The meat is actually ready - three carrots are poured, cut randomly (recommended by slices).
- Five minutes later, strips of two sweet peppers are poured into the cauldron.
- After a quarter of an hour, the dice of six potatoes are thrown. You can also add sliced ââeggplant. Even after the same time period - salt with spices. Almost immediately, two chopped tomatoes are added, and the cauldron is left on the fire until its contents are ready.
At the last stage, it is better to interfere with a stick with which coals were mixed - from it the soup will be filled with a smoky aroma. And, of course, serve with coarsely chopped greens.
Ear Camping
Fish soup in nature is much better than in apartment conditions. And cast-iron cauldrons with a cast-iron lid are ideal for its preparation. The fire should already be in a well-diluted state; above it, in a cauldron, water is brought to a boil. First, it loads the potatoes, five pieces, and millet - a couple of spoons (based on a three-liter capacity). Almost immediately a fish is put in (caught on its own and cleaned, about a kilogram. Cutting is worth it only if the fish are large). At the same time, two coarsely chopped onions, lavrushka, peas and salt are added. Ear will cook for up to ten minutes, until the fish is cooked. Before the removal, greens are poured, and before serving, the cauldrons are covered with a lid - for insisting.
Pilaf in a cauldron at the stake: a Tatar recipe
Second courses in nature are often much more popular than the first ones. It is understandable: it is more convenient to use non-liquid in traveling conditions. So the recipes for the cauldron in this regard are very diverse. Especially a lot of borrowed from oriental cuisines: nomads also liked to eat well. Pilaf is especially popular in a cauldron at the stake, the recipe of which has been stored for centuries, passed down from generation to generation, improved and modified. Initially, of course, lamb was used in it. In modern realities, pork and chicken will do. Only beef should be avoided - it is almost impossible to achieve the necessary softness on the fire from it.
In a red-hot pot, fried lard, chopped smaller. The meat is laid out in it and fried for about a quarter of an hour (with regular turning). Then carrot straw is poured, followed by finely chopped onions. After five minutes, washed rice is laid, which salts immediately. All this is filled with water, which should be a finger two above the rice, and mixed. When the liquid boils, the last mixing is carried out. Firewood is raked so that the fire is minimal. Forty minutes we donât touch either the fire or pilaf. When the water has almost evaporated, we stick the garlic cloves and fall asleep spices, including zira. Another 10 minutes - and you can feed the hungry people standing around the fire.
Dumlyama Behi
No matter what anyone thinks, lamb in the cauldron is most delicious: at the stake it loses an unpleasant odor to a large extent. And the offered dish will surely please everyone. You will need fat tail fat, 200 grams: 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 pound of heads. Above a kilogram of lamb ribs is placed . This row is salted and sprinkled with zira. Now the clean ram pulp is placed - and seasoned in the same way. On top - another onion layer, on it - tomatoes (three pieces are enough), generously sprinkled with red pepper, followed by many large chunks of carrots. Quince is placed on it, each fruit of which is cut into quarters. Again zira, and between the quince slices stick whole whole garlic heads. Prepared lamb in a cauldron is placed on a strong fire under a tightly pushed cover. It starts to hiss - the coals are raked, and the boiler is left on fire for one and a half to two hours. Fragrant yummy!
Uneasy bird
In nature, you canât do without a recipe how to cook chicken in a cauldron at the stake. Yet chicken is cheap, quite dietary and loved by many. The following recipe is good.
The carcass is portioned, washed, dried and lightly rubbed with salt. Oil is heated in a cauldron, in which the frying is first made from chopped carrots and onions. Only after that chicken is put in and brought to goldenness. Then two tablespoons of sour cream are poured, sliced ââpotatoes (about a kilogram) and water is poured - so that only covers the tubers. After boiling, salt, laurel, pepper and seasonings are introduced. Shortly before the end of the process, crushed garlic and herbs are added. Five minutes of insisting - and ask to the table! You definitely wonât try this at home.
Fried potatoes
Tubers baked in a bonfire are a little fed up with everyone. We offer you a way to cook potatoes in a cauldron on a fire, and in such a way that it will become the main dish on the table. Potatoes need to be cut larger - in half, in extreme cases, into three parts. It is advisable to dry the slices a little. In a cauldron, oil is heated to a haze - and the workpiece is poured. It must be stirred immediately and intensively so that each piece is in oil. Potatoes are fried traditionally. When a familiar crust forms, 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 a delicious side dish. So recipes for a cauldron can please your taste buds with completely unexpected dishes!