Dinner in pots recipes. Dishes in clay pots: tips and secrets. Beef in pots with potatoes in the oven

Dishes in pots: 10 original recipes

Dishes in pots are a combination of healthy, tasty and very easy to prepare food. It is a long-standing tradition to simmer soups and porridges in a cauldron or clay pot. Even for our grandmothers, the ability to work with a grip and cast iron was commonplace. Some villages still have stoves and the habit of cooking in them.

In modern urban or country conditions, dishes in pots are prepared in ovens. But the food does not become less aromatic - the principle of even distribution of heat throughout the entire space of the dish helps to preserve the vitamins of the embedded vegetables and cereals. Therefore, food served in clay and ceramic dishes is especially tasty.

Since food simmers in its own juice, when cooking in pots there is no need to add fat or oil - the food becomes partly dietary. And for busy housewives, this also means free time for personal matters: there is no need to constantly monitor the process and be afraid that the dish will burn or boil over.

Dishes can vary depending on everyone’s preferences: we set the amount of food depending on who likes what. And it’s possible to come up with new dishes yourself, the main thing is to know the principle of baking in pots and choose the right dishes that will serve for years.

How to choose the right clay pot:

Volume: this parameter is the choice of each housewife. You can buy 6 portioned pots and one with a volume of about 3-5 liters. Clay absorbs odors, so it is better to purchase different dishes for meat and fish dishes.
- Durability: the correct heat-treated pot makes a ringing sound when tapped.
- Quality: the thickness of the walls and bottom should be the same everywhere; We inspect for cracks, swollen areas, and chips.
- Glaze: should lie in an even layer, preventing the penetration of foreign substances.
- Before using, new dishes should be soaked for 1 hour in cold water with the addition of 1 tsp. soda
- Before use, pots should be soaked for 15-20 minutes in cold water, placed only in a not yet heated oven; Add hot broth during cooking.
- After the dish in the pot is ready, remove the dish with its contents from the oven, place it on a stand and wait another 10-15 minutes without opening the lid.

Dishes in pots: Georgian-style canakhi

This is a famous dish from Georgian cuisine, which includes vegetables, lamb, chestnuts and beans. Of course, there are a huge number of variations of chanakha; it is now also prepared from dietary meat - rabbit or turkey, and chestnuts are replaced with potatoes. But one thing remains the same – the unique rich taste of the dish. If you cook chanakhi for real, then each type of vegetable and lamb is fried in a frying pan before they are put in a pot, but in a hurry you can do without this process.

Take some lamb fat and chop it finely. If there is no lard, then use butter instead. Cut two vegetables each - onion, eggplant, tomato, sweet pepper, potato - into fairly large pieces. If the eggplants are small and young, then there is no need to remove the bitterness from them; We salt the big ones and after half an hour we pour out the juice that has been released. We chop the meat into pieces slightly smaller than the vegetables. Place the ingredients in a pot in layers: lard, meat, onions, eggplants, potatoes, tomatoes, sweet peppers.

Each layer can be sprinkled with a little salt and seasonings of your choice: hops-suneli, adjika, coriander. Finely chop 1-2 heads of garlic, a pod of hot pepper and herbs (cilantro, parsley, basil, green onions - this mixture will be the last layer of the dish). There is no need to add broth; the juice released by the vegetables is enough; but if the dish turns out to be dry during the cooking process, then the liquid can be added later. Under the lid, the canakhi is cooked for 1.5-2 hours. In the finished dish, the meat is easily separated into fibers.

Dishes in pots: ratatouille in French

This dish is good during vegetable season. You can make it completely vegetarian, or perhaps add chicken. In each portion pot we place a large piece of chicken parts - for example, a leg or thigh. Vegetables - eggplants, onions, tomatoes, bell peppers, zucchini - first fry in a frying pan with lemon juice. Then we put them in a pot, sliced potatoes on top, salt and pepper to taste and fill half with tomato juice. Sprinkle with herbs, cover with a lid and place in the oven for about 50 minutes.

Dishes in pots: bigos

Bigos is a national Polish dish that has been adopted by many countries in Eastern Europe. The basis of bigos is cabbage, which occupies two-thirds of its volume in the dish. Therefore, we calculate it according to the number of dishes and eaters that plan to be at the table. And from this we calculate the remaining products.

Shred the cabbage into strips, chop the pork into large cubes, and chop the carrots into cubes. Thinly slice the onion across the onion, and cut the brisket into thick strips. Fry meat and vegetables in a well-heated frying pan with olive oil. Transfer the mixture into a pot. In the same frying pan, fry the cabbage for a short time. We also send it to the pot.

Since sauerkraut is often used in bigos, we will also sour our dish with apple. Cut one apple into slices and put it in a pot, you can add a little apple juice. Add rice, chopped hunting sausages to the dish, season with salt, pepper, thyme and put in the oven. Bake for 1-1.5 hours, periodically adding broth to the bigos.

Dishes in pots: family-style dumplings

Handmade dumplings are delicious on their own, but they're great in one pot. There are several cooking options: depending on pre-cooked or raw products.

In the first case, place the dumplings boiled until half cooked in pots, pour in sour cream, add butter and bake for 10-15 minutes.

The second method is a little more complicated: fill the dumplings in a pot with milk to half the volume, sprinkle with herbs, grated cheese and add mayonnaise or sour cream on top. Place in the oven for 20-30 minutes, making sure that the milk does not escape.

Dishes in pots: buckwheat with chicken hearts

This is a healthy roast that contains a huge amount of vitamins. Boil the chicken hearts for half an hour until half cooked. Cut the celery root into strips and fry in a frying pan, add champignons, also in the form of strips, chopped onion and continue frying.

Place 3-4 tablespoons of buckwheat in each pot. Then in layers: hearts, celery with mushrooms, bell pepper cut into strips and squeezed garlic. Pour in the broth in which the offal was cooked; We periodically control the amount of liquid during the cooking process - if there is a shortage, add the remaining broth or hot boiled water. Bake the dish in the oven for 30-50 minutes, checking readiness by checking the cooked hearts and buckwheat.

One-pot dishes: tomato fish soup

Boil fish broth in a saucepan; pike perch will taste best. Chop the onion, carrots, parsley root and fry in butter. Scald the tomatoes with boiling water, remove the skin, chop and add to the frying pan, simmer for 5-7 minutes. Distribute diced potatoes among the pots, add fried vegetables, bay leaf, allspice, salt and fill with fish broth, salt.

Cook in the oven for about 20-30 minutes. Pieces of fish can be placed in each pot 2-5 minutes before the end of cooking. After this, remove the pots from the oven, sprinkle with herbs, close the lid again and let stand for 10 minutes - all this time the dish will still be cooked in the pots.

Dishes in pots: rabbit with nut sauce

Cut half a kilo of rabbit meat into pieces, fry in oil, and place in pots. Distribute approximately 100 grams of almonds into all pots. Finely chop the onion, cut 1-2 apples into slices, pour in a little water and put in the oven. 10-15 minutes before the end, season the dish with sauce: salt, 1 tablespoon of lemon juice, 1 tablespoon of flour mixed with 100 grams of butter. Simmer for another 10 minutes. Before serving, sprinkle with herbs.

Dishes in pots: chowlent

Chovlent is a dish from Transcarpathian cuisine; it is prepared from any meat, but it will be most delicious with the addition of smoked meat - brisket or ham.

Soak 100 grams of beans, 50 grams of barley overnight in cold water, and rinse in hot water in the morning. Cook the cereals in separate saucepans until half cooked. At this time, cut the onion into cubes and the carrots into strips. Sauté in a saucepan or frying pan with the addition of paprika and tomato paste. Fry the meat in vegetable oil.

Next, lay out all the products in layers: pearl barley, beans, meat, fried vegetables. Season with spices to taste and add broth to cover the topmost layer. Sprinkle with herbs and finely chopped garlic. Simmer for 40-50 minutes.

Dishes in pots: meat under a bread lid

It is best to use beef for this dish, about half a kilo. Cut the meat and potatoes into cubes; vegetables - onions, carrots - chop. Cut 200 grams of champignons in half or into slices. Prepare dough lids: for one glass of kefir you will need 1 egg, 100 grams of margarine, half a teaspoon of sugar, the same amount of soda and flour (as much as the dough will take). We put the food in the pots in layers: beef, onions, carrots, mushrooms, potatoes, 1 teaspoon of butter, herbs. Fill with broth or boiled water, salt and pepper to taste. We make bun circles from the dough, cover the pots with them and stick the edges tightly. Bake for 1.5-2 hours.

One Pot Dishes: Irish Meat

Cut a kilogram of meat into small pieces, fry in melted butter in a hot frying pan. Add chopped onion and garlic to the meat. Add 1 tablespoon of flour there and, stirring well, fry. Pour in 1 glass of broth, 1 glass of dark beer, add chopped carrots, salt and pepper, simmer for 5-7 minutes.

Then we put everything into pots and put it in the oven for 1-1.5 hours. Half an hour before the end, add one prune to each pot. Serve sprinkled with herbs.

BON APPETIT!

Dishes in clay pots turn out especially tasty: juicy and tender. They retain heat for a long time, giving the feast a unique atmosphere of comfort. A selection of recipes for such dishes for cooking in the oven will help you find the ideal solution for every day or for a special meal.

Meat in pots is a simple option for a hearty lunch that does not require the housewife a lot of time to prepare.

You will need:

potatoes – 3 – 5 pcs.;
onions and carrots - 1 pc.;
mayonnaise and cheese - to your taste;
a little herbs, ground black pepper and salt.

Preparation:

Wash and peel the potatoes, onions and carrots.
Chop vegetables and meat: cut carrots and potatoes into cubes, onions into half rings, pork into small pieces.
Place the ingredients in the pots in layers, lightly coating each with mayonnaise. Place potatoes on the bottom, then carrots and onions, and meat on top.
Salt and pepper the contents of the container, add herbs and add water.
Sprinkle grated cheese on top.
Cook in the oven for about an hour at a temperature of 190 - 210 degrees.

Homemade roast chicken

Chicken in pots with vegetables is a great dish for a family dinner.

You will need:

chicken fillet – 750 g;
champignons – 280 g;
potatoes – 6 – 9 pcs.;
onion and carrot – 2 pcs.;
vegetable oil – 45 g;
cheese – 150 g;
homemade cream - 8 large spoons;
salt, pepper, herbs and curry - to taste.

Preparation:

Wash the chicken meat, wipe dry and chop finely.
Chop the washed mushrooms into slices and the onions into half rings.
Place the onion in a hot frying pan with oil and simmer over low heat for a couple of minutes.
Add mushrooms and fry the ingredients, stirring constantly.
Peel the carrots and potatoes and cut them into cubes. Coarsely grate the cheese.
For the sauce, combine 400 g of boiling water and cream, add seasonings to the resulting mixture, add salt and stir.
Place the products in a pot in layers (the sequence is at your discretion) and fill 2/3 full with sauce.
Sprinkle cheese on top and cook in an oven preheated to 180 degrees for about an hour.

Pilaf in pots

You will need:

rice – 1 glass;
pork pulp – 250 g;
sunflower oil – 30 ml;
onions and carrots - 1 pc.;
salt, seasonings for pilaf - to taste.

Preparation:

Rinse the meat, dry it, cut it into small pieces and lightly fry until golden brown in a heated frying pan with oil.
Wash, peel and chop the vegetables. Cut the onion into half rings, and the carrot into bars.
Add vegetables to meat and fry, stirring constantly, for about seven minutes.
Remove from heat and distribute the contents of the frying pan among the pots.
Rinse the rice and add to the rest of the products.
Pour about 300 ml of water into the resulting mixture (it should lightly cover the cereal), add salt and season with seasonings.
Place the pots in an oven preheated to 180 degrees and cook until the rice has absorbed all the liquid.

Chicken hearts with vegetables

You will need:

chicken hearts – 580 g;
champignons – 5 – 7 pcs.;
onions and carrots - 1 pc.;
flour and sour cream - 2 tbsp. spoons;
potatoes – 2 pcs.;
cream (can be replaced with water) – 3/4 cup;
butter – 50 g;
salt, pepper and other additives to taste;
some green thyme.

Preparation:

Rinse the stomachs and place in a bowl. Add chopped thyme, salt and pepper.
Let the offal brew for about half an hour, and then fry evenly in vegetable oil.
Add finely chopped onion to the pan to the gizzards and simmer a little.
Wash and peel the potatoes and carrots.
Grease the inside of the pots with oil and place potato slices on the bottom. Place carrot slices on them, and pieces of champignons on top.
Add hearts and onions to the vegetables.
Melt the butter in a frying pan and fry the flour a little, then add cream (water) and sour cream to the resulting mixture. Mix.
Pour the resulting sauce over the contents of the pots. Cover with a lid and place the dish in a cold oven.
Cook at a temperature of 190 – 210 degrees for 40 minutes.

Buckwheat with minced meat

Porridge from the usual cereal prepared according to this recipe will be much tastier. As if from a Russian oven!

You will need:

buckwheat – 200 g;
homemade minced meat – 400 g;
onion and carrot - 1 pc.;
champignons – 150 g;
tomato paste – 2 tbsp. spoons;
a pinch of spices and salt;
butter for frying – 1 tbsp. spoon;
a few onion feathers to decorate the finished dish.

Preparation:

Wash all foods and peel vegetables.
Cut the champignons into cubes, the onion into small pieces, and coarsely grate the carrots.
Melt butter in a frying pan, fry carrots and onions in it until the latter acquires a golden hue.
Throw in pieces of champignons and fry everything together for a short time, then add minced meat.
Simmer for about 15 minutes, add salt, add spices and add tomato paste. Stir and keep on fire for another 5 minutes.
Place the meat and vegetables in pots and sprinkle washed buckwheat on top.
Add a little salt and add water or broth, completely covering the cereal with liquid.
Cover the pots with lids and keep in the oven at 170 - 180 degrees until cooked.

Lenten vegetable stew recipe

Lenten dishes in pots are indispensable in the menu of vegetarians. They are also suitable for those who follow different diets.

The amount of ingredients and composition of the stew can be changed to suit your taste.

You will need:

potatoes -2 – 5 pcs.;
Chinese cabbage – 1 pc.;
cauliflower – 180 g;
white cabbage -270 g;
onion – 1 pc.;
zucchini and carrots - 1 pc.;
tomato juice – 160 g;
sunflower oil – 140 g;
garlic – 2 cloves;
salt, ground black pepper and bay leaf - to taste.

Preparation:

Wash the vegetables. Cut the potatoes into cubes and fry in vegetable oil.
Add to it first the onion cut into pieces, and then the carrot cubes. Fry lightly, stirring constantly.
Chop the Beijing and white cabbage and divide the cauliflower into inflorescences.
Place carrots with potatoes and onions at the bottom of the pot, then place different types of cabbage.
Add zucchini cut into squares, spices and salt on top.
Pour tomato juice over everything and cook in a preheated oven for 40 minutes.
Remove the dish, add chopped garlic and let it brew for 5 minutes, covering with a lid.

Dumplings baked in pots

Dumplings prepared according to this recipe are simmered in milk, due to which a delicate creamy mass is formed in the pot.

You will need:

dumplings – 0.5 kg;
eggs – 2 pcs.;
milk – 120 ml;
butter – 70 g;
sour cream - 4 tbsp. spoons;
hard cheese – 50 g.

Preparation:

Boil the dumplings in salted boiling water for 3 – 4 minutes until half cooked.
Place 11 - 14 pieces on the bottom of the pot.
Beat the egg with sour cream and milk until smooth.
Pour the resulting mixture into pots, put a piece of butter on top and sprinkle with grated cheese.
Bake in the oven at a temperature of 190 - 210 degrees for about 40 minutes.

Cooking from beef with mushrooms

You will need:

beef – 380 g;
potatoes – 0.5 kg;
champignons – 340 g;
onions – 140 g;
sour cream – 200 g;
water – 200 ml;
tomato paste – 20 g;
soy sauce – 40 ml;
sunflower oil – 50 ml;
a little salt, herbs, a mixture of dry herbs and spices.

Preparation.

Wash the meat and cut into pieces. Place them in a bowl, add salt, combine with soy sauce and spices. Stir and let it brew.
Fry the mushrooms cut into thin slices in half the vegetable oil for about 15 minutes. Then transfer them to a separate bowl, add salt and pepper.
Fry the lightly salted meat in the remaining oil.
Cut the washed onion into half rings, peeled potatoes into cubes or slices.
Fill the pots halfway with meat, place a layer of onions and mushrooms above, and then potatoes. Season everything with dry herbs and spices.
Combine sour cream with water and tomato paste. Add a little salt, black pepper and stir.
Pour the resulting sauce into the pots, cover them with lids and place in a cold oven.
Bake for about 50 minutes at a temperature of 190 - 210 degrees.

Pearl barley porridge stewed with meat

You will need:

meat fillet – 650 g;
pearl barley – 400 g;
onion – 1 pc.;
carrots – 2 pcs.;
water (broth) – approximately 1.4 l;
vegetable oil – 20 ml;
salt, ground pepper, bay leaves and dill - to taste.

Barley should first be soaked in cold water for a period of 3 to 10 hours (the more, the better).

Preparation:

Cut the meat fillet (you can use any kind, if desired) into small pieces and add salt. Add spices.
Heat a little vegetable oil in a frying pan and fry the meat in it until golden brown.
Add chopped onion and continue cooking until translucent.
Coarsely grate the carrots and add to the almost finished products. Simmer everything together for another 6 minutes.
Combine fried vegetables and meat with pearl barley and mix.
Fill the pots with the mixture, leaving 1/3 or a little more free space.
Pour water (broth) into the containers, without adding a couple of centimeters to the top.
Add a little salt and pepper, throw in a bay leaf and cover with lids.
Place in the oven and simmer for half an hour at 190 degrees, then cook for another hour at 170 degrees.

Macaroni with cheese and vegetables in pots

You will need:

pasta – 190 – 210 g;
carrots and onions - 1 pc.;
butter and flour - 2 tbsp each. spoons;
milk and 30% cream - 1 glass each;
cheese – 300 g;
zucchini – 200 g;
a little vegetable oil for frying, salt, ground pepper and herbs.

Preparation:

Boil the pasta in salted water until almost done, add a little olive oil to it (this will prevent them from sticking together).
Peel and wash the vegetables. Cut the carrots into small half rings and the zucchini into cubes. Fry vegetables in vegetable oil for 6 - 7 minutes over medium heat. Salt them and season with spices.
Melt the butter in a frying pan and fry the chopped onion until transparent. Add flour, stir and continue cooking for another couple of minutes. Add cream with milk, a little salt and pepper. When everything boils, throw in the chopped cheese and let the mixture thicken.
Pour sauce over pasta, add vegetables and stir.
Place the resulting mixture in pots and bake for a quarter of an hour at a temperature of about 210 degrees.

Georgian Chanakhi recipe

Caucasian chanakhi is similar to thick soup or goulash. This ancient dish is traditionally prepared in pots.

You will need:

lamb ribs – 0.5 kg;
potatoes – 7 pcs.;
red beans – 180 g;
onion and salad pepper - 1 pc.;
tomatoes and carrots – 2 pcs.;
vegetable oil – 100 ml;
garlic – 3 cloves;
a little salt, parsley and allspice;
laurel leaf – 2 pcs.;
khmeli-suneli - a third of a teaspoon.

Preparation:

Pre-cook the beans for about an hour.
Cut the lamb ribs into small pieces and fry.
Also brown the finely chopped and peeled potatoes on all sides.
Wash and chop carrots, sweet peppers, onions. Remove the skin of the tomatoes and cut the pulp into pieces.
In a heated frying pan with vegetable oil, fry the onion for 2 - 3 minutes. Add pepper and carrots to it and simmer for 3 minutes, stirring.
Throw the tomatoes into the resulting mixture, turn the heat to low and simmer everything together for about 5 more minutes.
Place the meat at the bottom of the pot, add the beans, and then place the vegetables.
The top layer will form potatoes, which then need to be salted, flavored with spices and bay leaves.
All that remains is to fill the dish with liquid so that the potatoes are completely under water.
Bake in the oven for about an hour and a half at 210 degrees. After cooking, throw chopped garlic and chopped herbs into the canakhi and let it brew.

You will need:

milk – 1.5 cups;
millet cereal – 1 cup;
pumpkin – 500 g;
a little butter.

Preparation:

Rinse the millet well in warm water until the liquid becomes clear.
Peel the pumpkin and cut it into cubes.
Heat the milk and add chopped vegetables into it. Add a little salt and boil.
Add millet and boil everything together for about 15 minutes.
Place the mixture in pots, cover with a lid and cook at 130 degrees for about half an hour.

Fish stewed in a pot

You can cook any fish according to this recipe, depending on your personal preferences.

You will need:

fish fillet – 700 g;
potatoes – 6 pcs.;
onion – 1 large;
carrots – 2 pcs.;
sour cream – 180 ml;
salt and pepper to taste.

Preparation:

Peel and wash the vegetables. Cut the potatoes and onions into small pieces, grate the carrots on a coarse grater.
Fry the onions and carrots a little in vegetable oil.
Place the potatoes on the bottom of the pot, and place the fried vegetables on top. Place fillets of any fish cut into small pieces on them.
Prepare the sauce: add 100 ml of water, a little salt and pepper to the sour cream. Stir until smooth. Pour the resulting mixture over the fish and vegetables.
Place the filled pots in an oven preheated to 180 degrees for about an hour.

Lazy cabbage rolls with cabbage and minced meat

You will need:

minced meat – 450 g;
egg – 1 pc.;
medium-sized cabbage - half a head;
rice - 3 tbsp. spoons;
onions – 2 pcs.;
carrots – 1 pc.;
tomato paste - 3 tbsp. spoons;
mayonnaise – 1 tbsp. spoon;
salt - to taste.

Preparation:

Lightly sauté the cabbage in vegetable oil.
Boil the rice until half cooked.
Mix the minced meat with the egg, cabbage and rice, add a little salt.
Prepare the sauce: fry the carrots and onions, combine them with tomato paste and mayonnaise, add a little salt.
Place the prepared minced meat in pots and pour in the sauce.
Cook at approximately 200 degrees for about 45 minutes.

Turkey fillet in pots

You will need:

turkey fillet – 600 g;
potatoes – 5 pcs.;
sour cream – 150 g;
carrots – 1 pc.;
a little bay leaf, fresh rosemary, ground black pepper and salt.

Preparation.

Chop the peeled and washed vegetables: cut the potatoes into small pieces, and the carrots into cubes.
Chop the meat into small pieces.
Salt and pepper the sour cream, stir.
Combine potatoes, carrots and meat fillet and mix with sour cream.
Distribute the resulting mass among the pots, putting a bay leaf and a piece of rosemary sprig into each.
Cook in the oven for about an hour at 180 degrees.

Even the most ordinary dishes, if they are cooked in pots in the oven, acquire an incredibly piquant, refined and rich taste. What is the value of one aromatic roast that has appeared on your family’s table at least once? In addition to incredible taste, “pot” dishes are famous for their undeniable benefits. After all, during stewing, all the ingredients included in the composition retain their valuable nutrients.

Cooking recipes this way almost always exclude the addition of oil, which is especially valuable for women watching their figure. Today we will teach you how to cook delicious and satisfying dishes in the oven that will definitely win the hearts of your household!

Basic rules for cooking in pots

What will your wonderful pot cook for dinner? Potatoes and meat, julienne, or banal dumplings? In any case, we guarantee you that no one will remain indifferent to this captivating taste! Check out our simple recipes for making amazing one-pot meals!

Cooking in miniature pots in the oven correctly! Today, every housewife is presented with a variety of containers for making roast.

Pots can be enameled, ceramic, equipped with a heat-resistant coating, or clay. The last option is the most typical and widespread since Soviet times.

Pottery can be glazed and "clean". In the second case, the containers should be pre-soaked in plain water so that the liquid saturates the “pores” before baking the dishes.

We prepare everything you need and follow simple rules:

If your pots are not covered with glaze, keep in mind that they will absorb all the odors and be extremely reluctant to part with them. Therefore, stock up on several sets of dishes, for example, for fish, seafood and meat;
Meat dishes often turn out too fatty. To avoid this, remove excess fat from raw meat first. It is allowed to add pre-fried meat to the roast (in a dry frying pan);
Do not keep the dish in the oven " until the bitter end" On the contrary, remove it 5-10 minutes before it is supposed to be ready. It is quite capable of “reaching” on its own due to the temperature accumulated inside;
If your dishes don’t have enough lids, it doesn’t matter. A “delicious” alternative is a flatbread made from dough;
During cooking, it is better not to add water or broth to the container, especially if the stew includes a lot of vegetables. Please note that when stewing, food products release juice abundantly, and as a result, your dish may turn out watery and not rich and thick, as it should be;
For “dry” dishes, use homemade dressings. What could be better than mushrooms and sour cream sauce, or beef in sun-dried tomatoes?

Classic roast

How to cook tender and flavorful pot roast? This will not require much effort from you, and the result will certainly amaze you with its impeccability and unique taste.

You will need:

Pork or beef (veal) – 300 g;
Potatoes – 4 tubers;
Fresh carrots – 1 piece;
Tomato paste – 3 tbsp;
Sweet bell pepper – 2 pieces;
Garlic – 2-3 cloves;
Onion – 1 head;
Fresh parsley - to taste;
Herbs and spices - to taste.

Instructions:

Wash the meat, dry it and chop it finely. Chop all vegetables into cubes or strips (at your own discretion);
Place the ingredients in a bowl in the following order: meat first, then carrots, potatoes, peppers, garlic, onions and herbs;
Stir the tomato paste with a small amount of water, season the resulting substance generously with spices and herbs (ideally Provençal herbs, Khmeli-Suneli, oregano, rosemary, dried basil and dill);
Pour the spicy tomato liquid over the vegetables and meat. Place in an oven preheated to 200 degrees for at least 50 minutes.

How to properly and tasty cook meat in pots? The main thing is not to let it dry out. If you're cooking a roast, don't worry - the vegetable juice will prevent this from happening. If you stew the meat yourself, periodically add broth, sauce or plain warm water to it.

Tender potatoes in creamy sauce with cheese

How to cook the usual and banal potatoes in pots? As easy as pie! The main thing is to season it with a softening sauce before putting it in a hot oven.

And today we will introduce you to one of the options for such a gas station. How to cook improvised julienne in pots? We'll tell you!

You will need:

Potatoes – 1 kg (about 7 medium tubers);
Champignons (or wild mushrooms) – 300 g;
Onion – 1 head;
Cream 15-20% - 300 ml;
Hard cheese (preferably Parmesan) – 150 g;
Nutmeg - a pinch;
Coriander - a pinch;
Italian herbs - to taste;
Basic spices - to taste.

Instructions:

Cut the potatoes into small layers or cubes (whichever is more convenient for you). Chop the onion into thin half rings. Cut the mushrooms in half, large ones into quarters;
Place in pots in layers. First the potatoes, then the onions and mushrooms. Make sure there are two layers in each pot;
Shake the cream vigorously, mixed with the listed (or your favorite) spices. Determine the filling into each pot. Place the dishes in an oven preheated to 200 degrees and simmer in it for 30-40 minutes;
5-7 minutes before readiness, pour grated cheese into each pot, cover with a lid and leave in the oven. After a few minutes, take out your stew and let it sit for a while in a sealed container.

Dumplings in pots: everything ingenious is simple!

How to cook regular dumplings in pots so that they turn out as juicy and appetizing as possible?

You will need:

Dumplings (home-made or semi-finished) – 1 kg;
Milk 2.5% fat – 1 l;
Mayonnaise - to taste;
Hard cheese (Parmesan, Russian, etc.) – 200 g;
Fresh greens - to taste;
Dried greens and herbs - to taste;
Spices and seasonings - to taste.

Instructions:

Place the dumplings in pots and pour milk over them so that the liquid covers the surface of the flour products. Salt;
Finely chop fresh herbs, mix them with dried ones, scatter everything into the pots as abundantly as possible;
Grate the cheese of the selected variety on a fine grater and sprinkle on the future “roast”. Place a spoonful of mayonnaise on top. Cover with a lid and place in an oven preheated to 220 degrees for 20-25 minutes.

Georgian motives: preparing Chanakhi!

Chanakhi is a traditional dish of Georgian cuisine, which is also loved by Europeans. How to properly cook canakhi in pots, following the classic recipe?

You will need:

Lamb – 700-800 g;
Potatoes – 4-5 tubers;
Onions – 3 medium heads;
Tomatoes – 500 g;
Eggplants – 2 pieces;
Tomato juice – ½ cup for each pot;
Cilantro – 1 bunch;
Parsley – 1 bunch;
Garlic – 2-3 cloves:
Adjika traditional or dry.

Instructions:

Rinse the lamb and remove excess fat, if any. Grind all large ingredients as you wish: it is better to cut the meat into cubes, potatoes into cubes, tomatoes and onions into half rings;
First of all, place the onions in the bottom of the pot. Lubricate the layer with adjika. Place a layer of potatoes and eggplants, coat with adjika again. Then place a layer of tomatoes, chopped herbs and pressed garlic. Season with adjika again. Place the meat on top and again add adjika. Don't forget to salt each layer!;
Wrap the neck of each pot with foil to enhance the seal;
Place the dishes in an oven preheated to 200 degrees. Cook for an hour, then reduce the temperature to 180 degrees and simmer for another hour. A few minutes before readiness, open the pots, add fresh herbs and crushed garlic to each, cover again and let soak for 10-15 minutes.

Baking dishes in pots is simple and does not require much effort. At the same time, the finished meal is guaranteed to be amazingly tasty. Try it too!

When you hear about meat in pots, you immediately imagine a Russian oven, embroidered towels and rustic flavor. And your imagination does not let you down - the dish came to us from time immemorial, and it is still unusual, spicy and very tasty. Thanks to the even distribution of heat and the thick walls of the pottery, the ingredients simmer and thereby retain their vitamins, as well as their natural aroma and taste.

Food in pots was cooked in ancient times over an open fire. At first these were conical containers that were dug into ash and coals. For ovens, the dishes were modified to make it easier to remove them using a handle. The neck and bottom were made narrower, and the middle was made pot-bellied and roomy. This is how they came today.

For a long time there were no other dishes in Rus'. Clay containers of all kinds were used in food preparation and were highly valued. They tried to preserve cracked utensils, braid them with vines or birch bark and use them for various needs. Everyday pottery was quickly smoked over an open fire and had an unpresentable appearance. Therefore, every housewife kept festive pots painted with patterns; they were taken care of and used only for special occasions.

It is believed that dishes cooked in pots are an original Russian tradition, although this method of cooking has long been common in many countries. Fortunately, it has been preserved and is actively used today.

Why is it better to bake in pots?

In ceramic and clay dishes, food retains nutrients.
Pots made from natural ingredients are non-toxic.
The products are cooked in their own juice and are healthier than fried ones.
No need to constantly stir or add anything. I put in the food and after a while took the finished dish out of the oven.

The pots should be clay or ceramic - this is not even discussed! No cast iron, enamel cookware or other metal. Only natural materials!

The inner surface should not be covered with glaze, otherwise the harmful substances contained in it may get into the food.

It is best to take clay pots with thick, porous walls that are not glazed. Of course, they are not so beautiful, but they are the most suitable for cooking; it is in them that food best retains beneficial vitamins.

If such a pot is soaked in cold water for half an hour before use, the breathable structure will absorb the liquid and add additional juiciness to the dish.

It is advisable that the pots be equipped with lids, but this is not necessary - the food can always be covered with thinly rolled out dough.

Pots and pots can be of different sizes, but give preference to portioned ones - this is convenient when serving, and you can take into account taste preferences (some people like it with onions, while others like it with garlic).

General rules for baking meat in pots

For baking in pots, you can take any high-quality and fresh meat: beef, pork, poultry. Different types require different cooking times. For example, beef takes at least an hour and a half to cook, pork takes an hour, and chicken takes 40 minutes.

You should pay attention to the right combination of products, this will allow you to achieve exquisite taste sensations. The meat will be very piquant if you add sour fruits or berries. Duck with apples, goose with oranges, chicken with lemon, meat with plums, lingonberries, currants - dishes prepared in pots this way will deserve the highest rating. When adding cereals, be sure to add carrots, onions, garlic, and mushrooms.

It is advisable to prepare some ingredients in advance. The meat can be fried until golden brown. Mushrooms, potatoes, onions and carrots can also be cooked until half cooked.

It is best to place products in a pot in layers, so they are better saturated with aromas and tastes.

Many inexperienced housewives are interested in how to cook meat in pots so that their household will like it. Let's look at some simple recipes.

Meat baked with mushrooms

In this dish you can use any meat, any mushrooms and any vegetables from your refrigerator. Minimum effort and maximum pleasure are contained in the proposed recipe.

We cut the potatoes into slices, as for frying, and place them in portioned pots.
Place the carrots in pieces on top; grated carrots will not give such a rich taste.
The next layer is onion half rings.
Next, add the pork, cut into cubes.
If you have dried porcini mushrooms, it will be just great, although you can do without them. We put them on top of the meat, they give a wonderful aroma and taste. Place a layer of champignons on top.
Add a tablespoon of sour cream and 3 tablespoons of water to each pot. Salt and pepper. Do not get carried away with spices so as not to overshadow the mushroom aroma.
We put the pots in the oven, close them with lids, set the temperature to 200 degrees and forget about them for an hour.

Beef with vegetables

Often beef meat turns out to be tough, but if you simmer it with vegetables, it will be soft and juicy. The recipe for cooking spicy meat in pots is surprisingly simple and does not take much time.

Cut the beef into small cubes. Season with spices and marinate for at least an hour. Then bring to a light shade over high heat, about five minutes.
Cut the onion into cubes, grate the carrots, and turn the bell pepper into strips. Pour boiling water over the tomatoes, remove the skin and chop into cubes.
Mix meat and vegetables, distribute among pots. Pour in some water.
Cook for one and a half hours at 200 degrees.

Pork with buckwheat

Pork is rich in proteins, very juicy and soft. And it’s not for nothing that the content of vitamins in buckwheat gives it the right to bear the name “queen of cereals.” Merchant-style buckwheat with pork, and even in pots - you'll lick your fingers!

Fry the meat, add salt.
Add the onion and fry until translucent.
Place the meat and onions in portioned pots, a layer of grated carrots, and add 3 tablespoons of buckwheat.
Add a bay leaf and a couple of black peppercorns.
Fill with water or broth so that the liquid is 2 cm higher than the contents, add salt.
Cooking time: one hour at 180 degrees.

Chicken with vegetables

All one-pot dishes have an exceptional taste, but the advantage of this recipe is its simplicity and speed of preparation.

Chicken cut into portions should be salted, seasoned with spices and seasonings, rubbed with garlic, coated with tomato paste or marinated in lemon juice. If desired, you can pre-fry it.
Cut vegetables: potatoes into cubes, carrots into strips, onions into half rings. If you want, add bell peppers, green beans or tomatoes. Stir, salt and pepper to taste. Onions and carrots can be fried in vegetable oil.
First place the chicken on the bottom of the vessel, then a mixture of vegetables and add a third of a glass of water.
Bake at 200 degrees for 40-50 minutes.

Meat and potatoes have always been considered a very filling and not entirely healthy dish, since the combination of protein and starch does not have the best effect on our figures. And if you add cheese, then extra hours in the gym are guaranteed. But it's so delicious!

Cut the pork into portions. If desired, you can pre-fry it.
Cut: onions and carrots into half rings, tomatoes into slices, potatoes into cubes.
Place in layers: pork, onions, carrots, potatoes. Don't forget to add salt and pepper to taste. Place tomatoes on top and sprinkle well with grated cheese.
Add a third of a glass of water to each pot and bake with the lid closed for 50 minutes at 190 degrees.

Barley with meat

Meat pearl barley porridge is a hearty and simple dish. It's easy to prepare.

Soak pearl barley in cold water overnight.
Cut the meat into cubes, add spices and salt to taste, leave to marinate for 15 minutes. Fry it over high heat for 3-5 minutes, stirring constantly.
Fry finely chopped onion until golden brown.
Mix onion, meat and pearl barley in a container. Add some salt.
Place into pots and add broth or water to lightly cover the contents. Cover with lids.
Place in a cold oven and heat to 180 degrees.
The dish will be ready in an hour and a half, depending on the type of meat.

Meat with prunes and vegetables

Cook tender meat in pots in the oven according to this recipe and you will appreciate the piquant taste that sweet and sour plum gives.

Cut the pork or beef into small pieces, add salt and add your favorite spices, a couple of cloves of chopped garlic. Mix well and marinate for some time.
Prepare and mix the vegetables: cut the potatoes to the size of the meat, carrots into pieces, onions into half rings.
Pour boiling water over the pitted prunes and cut them in half or into quarters.
Place in pots in layers: onions, carrots, prunes, meat, garlic, potatoes.
Pour in broth or water until the liquid shows through the potatoes, but does not cover them completely.
Place in the oven and set the temperature to 180 degrees. Cooking time is 1 hour, if you use beef, increase the time to 1.5 hours.
Sprinkle with herbs before serving.

Ceramics are sensitive to temperature changes, so place the pot in a cold oven so that heating is gradual.
When serving pots, place them on wooden trivets, avoiding metal or plastic trays.
Cook in small portion pots and serve straight from the oven.
Cover the pots with lids to make a juicy dish. Instead of a lid, you can cover it with dough, which you can then use instead of bread.
Some ingredients can be half-cooked in advance if there are differences in cooking times.
The contents of the pot should not reach a quarter of the way to the edge, otherwise it may “run away”.
As a liquid, you can use ready-made broth, kefir, sour cream, and wine.
To keep the meat juicy, fry it in advance over high heat without adding oil until golden brown. The crust will retain the juice and prevent it from leaking out.

By following these simple tips, you can always prepare delicious one-pot meals and pamper your family. The meat will always be juicy, the porridge will always be crumbly, the dish will be satisfying and nutritious. A worthy variety for both everyday and holiday tables.

Conclusion

On the Internet you can find a wide variety of recipes with photos telling how to cook meat in pots. Step-by-step recommendations will help you master, love and diversify your diet with healthy dishes. Don't be afraid to imagine and experiment.

Every housewife knows that the success of a prepared dish depends not only on the quality of its ingredients and cooking technology, but also largely on the method of serving. Sandwiches look best on small skewers, cocktails in crystal glasses, and baked goods in ceramic pots. Clay dishes not only enhance the taste of prepared dishes, but also preserve nutrients and microelements.

Preparing to cook

To prepare a hearty baked meat or vegetable dish, determine its pleasant taste with the type and capacity of the dish in which it will be cooked. Ceramic items, especially those made by hand, may develop small cracks, chips, discoloration, or even break if not kept in proper conditions.

Soaking the pots in cold water for 5-10 minutes or thoroughly washing the clay sides with cold running water is something that needs to be done before putting the ingredients inside. Then the moisture will slowly evaporate, preventing the ceramics from drying out and creating a double boiler effect inside the pot. This cooking method preserves twice as many vitamins as traditional baking. And the dishes retain their original appearance and integrity longer.

Cooking roast meat in pots - 3 recipes

You can cook anything in pots. Even sweet pastries will not be devoid of sophistication, but they will turn out to be too filling when paired with coffee or tea. Traditionally baked in clay:

Roast pork or beef of any fat content.
Young veal with or without vegetables, in sweet or sweet and sour sauce, with spices.
Chicken with potatoes, mushrooms or cheese, with sauce and in any combination.

The peculiarity of preparing any roast at home is to pre-fry some of the ingredients. But during baking, you don’t need to use any oil at all. This will not affect the juiciness in any way. Natural juices of vegetables, fish and meat fats will mix during baking, and limited air access will make dishes more rich.

If you cook in pots without a lid, a crispy crust will form on the surface of the food and on the sides, just like when roasting over a fire.

From pork

Very often, housewives choose pork for its pleasant taste. In addition, it goes equally well with potatoes, mushrooms, zucchini, peppers, carrots, onions and herbs.

For the pot roast, cut the pork into cubes, lightly add salt and fry in a frying pan over medium heat for no longer than seven minutes until the meat just sets. Do the same with mushrooms and zucchini if you are going to add them.

Potatoes, peppers and onions can be added without pre-cooking. It is enough to rinse well and cut as your heart desires: into circles, stripes, squares or triangles. Everything will bake in the oven anyway. For the same reason, it is not advisable to lay the ingredients in strictly even rows as on a baking sheet. The order, of course, will remain the same, but the smells and juices will mix.

Beef

Before placing the beef in a pot, it is necessary to cut it into strips or cubes, add salt and fry over moderate heat with onions and carrots.

Carrots for stir fry are allowed in two types - both shredded and cut into circles, depending on the preferences of the hostess. In this case, it is better to first fry the grated carrots with onions until a juicy orange hue appears. It is better to put the circles raw directly into the pot. They need very little time to fully prepare.

When it comes to vegetables that beef goes best with, potatoes come out on top. Young tubers, combined with leeks, sweet carrots and fresh beef, make a country-style French roast that few people can resist.

Be careful when combining beef with other vegetables. Beef may turn out a little dry due to the fact that it is cooked without oil, because it contains less fat than pork. But this can be easily corrected by adding sweet and sour sauce during cooking or directly when serving.

Chicken

Chicken meat is a universal product. You can add any vegetable to the roast, in any quantity, with or without pre-frying. To prevent the chicken from turning out dry, you can add a few tablespoons of sour cream or kefir to the pot before putting it in the oven. This way the meat will become a little softer and juicier, but at the same time it will not cease to be dietary.

For someone who eats exclusively healthy food, you can offer a recipe for roast chicken with pumpkin in a pot. There is no need to pre-boil the vegetable here. It is enough to lightly fry the chicken fillet and onion slices, and then place them in pots on top of the chopped pieces of raw pumpkin. Even if you do not add spices and herbs, due to the sweetness and softness of the melon fruit, the dish will turn out very satisfying and tasty.

Soup recipes in pots

The soup in pots turns out to be very rich, and the taste is reminiscent of the first one cooked over a fire.

Ear

Ingredients for 4 servings:

600-700 g of fresh fish;
1 liter of water or broth;
4 bay leaves;
garlic clove;
500 g of new potatoes;
100 g vodka;
salt and spices to taste;
a bunch of green onions.

How to cook:

First, clean and cut the fish into small pieces. Remove small bones. Place in pots. Finely chop the potatoes, squeeze the garlic and add in portions. Fill everything to the top with water or broth. Add salt and other spices, distribute the laurel and pour the vodka. In pots it will evaporate longer than in a pan, and will make the fish soup more rich. Place on a baking sheet and put in the oven for half an hour. We set the average temperature. The easiest way to determine the readiness of fish soup is by smell. Before taking it out, finely chop the green onions and throw them into a container. If you add it at the very beginning, the greens will acquire a characteristic boiled flavor. Connoisseurs of the dish can serve the fish soup with a wooden spoon.

Video recipe

Pea soup

Ingredients for 3 servings:

300 g peas soaked overnight;
2-3 small onions;
300 g potatoes;
sausages or ham 200 g;
2 medium carrots;
oil for frying;
spices to taste;
unsweetened crackers.

Preparation:

First, fry the onions and carrots in a heated frying pan until golden. Then cut the sausages or ham into cubes and fry them there. At the same time, you can wash and peel the potatoes and cut into small circles. In a pre-soaked pot, first put the roast, then chopped potatoes and peas that have swollen overnight. Fill the top with water, leaving 5-10 cm for the lid. Place on a baking sheet in the oven and bring to a boil at 180-190 degrees. Reduce heat to 150°C and cook for about 45 minutes. Let the finished soup brew for 20-25 minutes, and then serve with herbs and breadcrumbs.

Fish in pots

Steamed pollock

Unusual for most, but a very simple and healthy dish.

Ingredients:

1 kg of fresh frozen pollock;
half a large lemon;
pepper and salt to taste;
sweet red pepper 1 pc.;
medium carrot 1 pc.;
sweet onions 1 pc.;
vegetable oil for frying 2 tbsp. spoons;
150 g sour cream.

Preparation:

Cut the fish into medium-sized portions. Pepper and salt to taste. We make small cuts 2-3 cm wide and season with lemon for juiciness. Roughly chop the onion and carrot and fry for 1-2 minutes. Transfer to pots and place fish on top. Wash the pepper, cut into half rings, add to the pot. Let's not interfere. Pour a small amount of sour cream on top, close the lid and place in the oven for 25-30 minutes until cooked. Serve with rice or potato side dish.

Silver carp with asparagus

Ingredients:

400 g silver carp;
150 g asparagus;
200 g cauliflower;
2 small carrots;
150 g homemade sour cream;
3 tablespoons of green peas;
50 g butter;
spices to taste;
greens optional.

Preparation:

Place cauliflower inflorescences and asparagus at the bottom of the pot. Finely chop the carrots on a grater and compact everything in the bowl. Then, if necessary, clean the silver carp, cut into large pieces, pepper and salt to taste. Place it on top of the carrots and cover everything with green peas. Melt the butter in a frying pan, add sour cream and cook for no longer than two to three minutes. Pour the resulting dressing into the pot on top. Place in the oven at 200 degrees for 45 minutes. Carefully remove and sprinkle with chopped parsley or dill. Serve hot.

Porridge in pots

Buckwheat baked with chicken fillet and onions

The dish is not only rich in vitamins, but also very satisfying.

Ingredients:

measuring cup of dry buckwheat;
250-300 g chicken fillet;
small onion;
frying oil;
water for cooking.

Preparation:

Fry thawed or fresh chicken fillet in a frying pan for 5-7 minutes along with onions. At the same time, fry the buckwheat, cleared of debris and husks, in a separate frying pan for 1-2 minutes. This is necessary to better reveal the aroma of the cereal. Place the fried fillet with onions at the bottom of the pot. Place crispy buckwheat on top and fill with cold water in a 2:1 ratio. Place in the oven for half an hour and wait until the buckwheat is completely cooked. Before serving, you can add 50 g of butter and stir directly in the pot for better flavor development.

Sweet porridge with pumpkin

If you want something sweet and baked, but healthy, millet porridge with pumpkin is the best option. The only thing you need to get the dish right is to choose a good pumpkin. Sweet pumpkin is usually oblong, pale on the outside, with bright orange contents. The round vegetable with a greenish or reddish tint often has a tart flavor and is more suitable for Halloween celebrations than for making sweet cereal.

Ingredients:

millet cereal - 1 measuring cup;
warm water or milk - 4 measuring cups;
honey - to taste;
butter - 60-70 g.

Preparation:

We rinse the millet first in warm and then in cold water to remove excess debris and tart taste. Add it to boiling milk and cook over low heat, stirring, for 7-10 minutes. Cut the pumpkin into medium or small pieces, add to the pan and cook for another 3-4 minutes. Grease the bottom of the pot with warm oil and pour the contents into it. Place in the oven without a lid for 35-40 minutes at 180 degrees. Check the pumpkin for doneness with a skewer or toothpick. You can add linden or herb honey to the finished dish.

How to cook vegetables in pots

Stewed cabbage with potatoes

Ingredients:

300 g fresh or sauerkraut;
salt to taste;
cranberries or other sour berries;
150 g potatoes;
oil to taste.

Preparation:

If you want stewed cabbage, there is no need to deny yourself. There is no special recipe or technology here. Just chop or finely chop the cabbage, salt it well and put it in a pot. Wash and peel the potatoes, chop them randomly and add them to the cabbage.