Pots in the oven - 99 cooking recipes

Recipes for soups and borscht for pots in the oven feature familiar ingredients and amazing results. They are pre-fried. If it’s broth, cook it in advance. The meat is separated from the bone and divided into convenient portions. They put everything in ceramics, cover it and put it in a cold oven (so that the “container” does not crack due to the large temperature difference) - and wait, endure - the aromas in the kitchen are fabulous! The second courses in them are stews and roasts, stewing and baking. They come with pre-treatment (fry, boil, etc.) and without it. The tomato on the bottom is a grandmothers secret. This culinary technique enriches the taste of the remaining ingredients and also produces a wonderful sauce in the end. And also porridge. Pour milk (preferably with some water so it doesn’t run away), add a couple of spoons of cereal, salty and sweet spices, mushroom or dried fruit, and turn it to 90 degrees for an hour or two. It turns out like something out of a Russian oven. To prevent the top of your treat from overcooking, there are lids, but homemade dough is much tastier! It’s crispy, flavorful, and we save on bread. An ideal lid! To ensure that such dishes serve you for a long time, take care. She doesn't like sudden changes in temperature, scratches, or being dropped. It is also soaked in water before use.