Dishes in a cauldron on a fire - 72 cooking recipes

The most common recipes for dishes that are cooked in a cauldron outdoors in Russia are fish soup and porridge. For fish soup, the best small fish and larger fish heads are selected. Vegetables and spices are added to taste, they can be very different: potatoes, carrots, zucchini, bell peppers, onions, celery, turnips, radishes, beets, fresh herbs. In some cases, cereals are also used, but less often (classic fish soup goes without them).

Rich porridge in a cauldron is cereal (most often pearl barley, buckwheat, millet, rice) and “filler”, which can be:

The most popular recipe is wheat field porridge with garlic and lard, stewed meat and onion.

Pilaf in a cauldron over a fire has become popular in recent years. First of all, because a cauldron is an ideal dish for it. Well, taste and ease of preparation also matter. Beef, lamb, pork, chicken - in our country they take any meat for it, focusing only on their taste, bypassing traditions.

Uzbek neighbors shared a recipe for dumlyama, which is cooked over a fire in a cauldron. Essentially, this is a “hodgepodge” stew, for which any vegetables and meat are suitable. First, the meat is fried with onions, then other vegetables (and even fruits!) are added to it one by one. Moreover, you don’t even need to cut the latter - you just need to peel it.

Another eastern guest is shurpa soup, thick and rich (look for the recipe with photos on the website). You can also approach its preparation creatively and change the composition of the products as you wish. The main thing is that it is beautiful, tasty and rich.