Dishes in pots: step-by-step recipes with photos

Russian roast chicken

Ingredients:

• Chicken weighing approximately 1 kg,
• 400g onions,
• 50g raisins,
• 50g walnut kernels,
• 50g fresh mushrooms,
• 15g butter,
• fresh greens,
• salt,
• ground black pepper.

For the sauce:

• 25g premium flour,
• 400g sour cream,
• 25g butter.

Preparation:

1. Rinse the carcass, dry it, chop it into 8 pieces, add salt and pepper, and fry until half cooked. Chop the onion into half rings and fry until golden brown. Cut the mushrooms into strips and fry. Roast the nuts, peel them and chop them. Wash and dry the raisins.
2. Prepare sour cream sauce: melt and heat the butter in a saucepan, add the sifted flour and sauté, stirring, until it smells like “roasted nuts”. Gradually dilute the browned flour with hot sour cream, stirring continuously.
3. Place the chicken in pots (2 pieces per serving), along with raisins, mushrooms, onions and nuts. Pour sour cream sauce over everything. Place in the oven and simmer for 20-25 minutes at 180 degrees. When serving, sprinkle with chopped herbs.

Tomato soup baked in the oven

Ingredients for 6 people:

• 1 kg of tomatoes,
• 800 g broth,
• 3 medium onions,
• grated parmesan - 150 g,
• white bread (not a loaf, but a rough, round one),
• garlic,
• olive oil,
• salt,
• pepper.

Preparation:

Finely chop the onion with 3 cloves of garlic, fry in olive oil, add chopped tomatoes, fry along with the onion and add broth and three pieces of bread (large pieces!), cut into cubes without crust, a little salt and ground pepper. Cover with a lid and leave on low heat for about 40 minutes. Take fireproof saucepans (or pots), pour the soup into pots, put a slice of bread grated with garlic in each pot, sprinkle with cheese, sprinkle with oil and bake in the oven.

Chickens in a pot

Ingredients:

• 1 chicken (200 g),
• 140 g potatoes,
• 50 g onions,
• 25 g carrots,
• 10 g cooking fat,
• 5 g dried porcini mushrooms,
• salt,
• 10 g cheese,
• parsley.

For the sauce:

• 75 g sour cream,
• 10 g flour,
• 75 g mushroom broth,
• salt.

Preparation:

Cut the processed chicken into pieces weighing 40-50 g. Cut raw potatoes, carrots, and onions into cubes. Sauté onions and carrots separately from each other. Boil the prepared mushrooms and cut into strips.

Place chicken pieces in a pot, add raw potatoes, sautéed onions and carrots, mushrooms, pour in sour cream sauce and simmer in the oven for 30-40 minutes. 10-15 minutes before the end of stewing, sprinkle with grated cheese.

For the sauce, saute the flour without fat, cool slightly, pour in the hot mushroom broth, stir until smooth, cook for 20 minutes. At the end of cooking, add boiled sour cream and salt, cook for another 5 minutes, strain. Serve sprinkled with parsley.

Roast pork and potatoes in the oven

The recipe is popularly called peasant-style meat in pots. A simple and popular dish, because it contains potatoes.

Required:

• Pork – 600 g
• Potatoes - 700 g
• Carrots - 1 pc.
• Flour
• Celery root - 1 pc.
• Onions - 2 pcs.
• Sour cream -1/2 cup
• Butter, broth, spices, salt - to taste

Pork recipe in the oven

1. Cut the pork meat into pieces and beat.

2. Then sprinkle with salt and pepper, roll in flour and fry in a frying pan with butter.

3. Place the fried meat in pots, add peeled and cut into rings or slices potatoes, onions, and carrots.

4. Pour the ingredients with broth and simmer over low heat for 30-40 minutes.

5. 5-10 minutes before readiness, add sour cream, chopped celery root, bay leaf, and salt.

Buckwheat with meat in a pot

Ingredients for 3 pots:

• 500 g pork
• 9 tbsp buckwheat
• 2 bouillon cubes
• 2 onions
• 1 bay leaf

Preparation:

Cut the meat (preferably pork) into pieces, finely chop the onion, and place in pots. Pour 3 tablespoons of washed cereals (buckwheat or millet or both) into each pot, add crumbled bay leaf. Pour the contents of the pots with cubed broth (preferably chicken or mushroom). Place in the oven for an hour at medium temperature.

Russian roast with meat

Ingredients for 4 servings:

• 650 grams of beef,
• 1 1/2 kg potatoes,
• 4 tbsp butter,
• 2 heads of onions,
• 3/4 tbsp meat broth,
• 1 tbsp sour cream,
• Bay leaf,
• salt,
• pepper,
• parsley
• dill to taste,
• 100 ml dry wine

Preparation:

This is a great holiday dish that's a little labor intensive for every day. Cut the peeled potatoes into cubes and lightly fry in oil. Chop the onion into rings and fry in oil until golden brown. Lightly fry the beef, cut into small pieces, in boiling oil on all sides. Place the meat in a clay pot, cast iron pot or saucepan, then a layer of potatoes, onions on top and sprinkle everything with salt and pepper. Place the bay leaf and pour in the broth. Place the roast in the oven and simmer for 30 minutes. 10 minutes before the end of cooking, pour dry wine into the roast. Before serving, pour sour cream over the finished dish and sprinkle with finely chopped herbs.

Vegetables with meat

Vegetables in a pot in the oven will become even tastier and healthier if you combine them with protein ingredients. The ideal option would be to use tender, lean meat. Poultry, pork, beef are suitable - any variety to your taste. The recipe we offer will best complement it. You will only need 250-300 g of it, but here is a list of the remaining ingredients:

All vegetables are thoroughly washed, and carrots are peeled and cut into small cubes. Cauliflower, divided into separate branches, is dipped in boiling water for 2-3 minutes, then kept in a sieve until the liquid has completely drained. The tomato and seeded pepper are cut into large slices. The meat is washed under running water, then dried with paper towels, cut into medium-sized pieces, rubbed with salt and a mixture of peppers.

The pots are rinsed, or better yet, kept in water according to the method described in the previous recipe. At the bottom of each there are potatoes, on it - butter, cut into wide thin strips. The next layer is meat. It should be covered with chopped onions, greens should be placed above the onions, carrots and vegetables should be placed above them, and tomato slices should be placed at the very top. Each level can be supplemented with salt and spices to taste. Forming the pots is completed by pouring the broth.

The pots are covered with lids and sent to a cold oven. Turn on high heat (200 degrees or higher), wait for the broth to boil, then turn down the heat. The dish will be ready in an average hour after this. Serve hot as an independent set dish. Immediately before this, you can pour a little grated cheese into each pot.

Vegetables in a pot in the oven are an excellent dish that will complement the holiday table and diet menu equally well. It can be recommended for enriching the body with fiber and minerals, preventing hypovitaminosis and generally strengthening the immune system.

In the Balkans, particularly in Bulgaria, cooking various dishes in earthenware is very common. Almost everywhere you can taste perfectly cooked stewed vegetables, stewed meat or fish - in a ceramic pot. Or, as they also say, gyuvech.

The material of the pot is clay, very fire-resistant. Most often, the pots are painted with very beautiful patterns and are pleasing to the eye. The difference between Bulgarian gyuvech and other similar dishes is that an egg is broken into the finished dish, which is baked on top and gives the dish a certain charm. But this is not always done.

Stewed vegetables in a pot are always very tasty. Considering that all ingredients are prepared differently, often some of them need to be pre-fried or boiled.

The general principle: coarsely chopped vegetables, finely chopped herbs, a lot of spices and all at the same time. Vegetables are cooked over very low heat so that the dish simmers. Moreover, the longer the better.

And also, this is very important, the pot is placed in a cold oven or oven. I was always warned about this. Vegetables in a pot - Balkan gyuvech. Autumn and summer always delight us with vegetables.

Potatoes with sausages in pots

Ingredients for one pot:

• potatoes 2-3 pcs. sausages 1-2 pcs.
• onion 1/2 pcs.
• sour cream (mayonnaise) 2 tbsp. l.
• mushrooms 2 tbsp. l., salt.

Preparation:

Cut the potatoes into strips and fry them a little in vegetable oil until they brown. Pour a little water into the bottom of the ceramic pots, then lay out the potatoes, salt them, add sausages fried with onions, then mushrooms, also fried with onions. vk.com/sh.cook. Place a tablespoon of sour cream or mayonnaise on top and place in the oven for about an hour at 150 degrees C.

Chicken in a pot in the oven

Preparation:

• chicken
• pepper and salt to taste
• 2 tablespoons tomato
• 2 sour apples
• 100 grams smoked brisket (cut into thin slices)
• 2 bay leaves
• 2 tablespoons sour cream
• glass of white wine

Wash and chop the chicken into portions, rub with spices and salt. Peel the apples and cut them into cubes. Mix wine, tomato and bay leaf in a pot. Place chicken pieces on top and cover them with brisket slices. Close the pot with a lid and place in a cold oven. We first set the temperature to 200°C, gradually increasing it to 300°. Bake for an hour, then remove the lid and keep on fire for 10 minutes. Serve with side dish. Add sour cream to the resulting baking sauce, pouring it over the meat.

Preparation:

• chicken
• 120 grams of sour cream
• 200 grams of processed cheese

We chop the meat into portions. Grease a pot with butter and place chicken pieces in it. Cover the top with slices of processed cheese and pour sour cream on top. Bake for two hours in a low-heat oven.

Fish in a pot orchid style

Ingredients:

• 500 g sea fish,
• 1 onion,
• butter or margarine,
• 2-3 potatoes,
• 1-2 tbsp.
• tomato puree,
• 2 small pickled cucumbers,
• 2-3 tbsp cream, red pepper on the tip of a knife,
• 2 tbsp. finely chopped green onions,
• 1 glass of water.

Preparation:

Finely chop the onion and fry in oil. Transfer to a pot, add red pepper, water and raw potatoes, cooked into schnitzels. When the potatoes are soft, add tomato paste, sliced ​​cucumbers and diced fish. Add salt, pour in the cream and, closing the lid, let it simmer. Sprinkle with green onions before serving.

Pork pots

Preparation:

• 0.5 kg. lean pork
• 400 grams of potatoes
• 250 grams of carrots and onions
• 0.5 kg. zucchini
• 2 bay leaves
• head of garlic
• parsley
• salt and pepper
• 0.5 liters of wine

Crush the peeled garlic, cut the potatoes, onions, carrots and zucchini into slices, and cut the meat into pieces.
Mix all products in a clay pot, pour wine. Close the lid and place the dish in a cold oven. Turn on the oven at 150°, gradually increase to 300. Cook for 90 minutes. Can be served immediately in a ceramic pot. Products (consumption per 1 serving):

• pork 170 gr.
• butter and ghee 10 g each.
• ham 25 gr.
• cheese 20 gr.
• mushrooms 25 gr.
• tomato sauce 70 gr.

Preparation of minced meat: grate the cheese on a coarse grater. Cut the ham into strips, add finely chopped parsley.

Preparation of the sauce: cook the mushrooms until half cooked, add tomato sauce.

Cut the pork into thin pieces, beat it, add the cooked minced meat. Roll into sausage shapes. sprinkle with salt and pepper. Fry in a frying pan. Place the dish in the pot. Place pre-fried potatoes on top, pour sauce over them, and simmer.

Cooking dishes in pots is not at all difficult; any housewife can cope with it.

And I advise you to watch a short video, the dish is called “Volynian pots”. Our magic pot can feed you quickly, variedly and tasty!

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Eggplant baked with mushrooms in a pot

Ingredients for 4 serving pots:

• 4 medium eggplants
• 2-3 medium onions (to taste, as much as you like)
• 4 hard-boiled eggs
• 4 large boletus (or approximately the same volume of champignons)
• 4 dess.l. butter and vegetable oil
• 1 tbsp. with flour top
• about 1 cup sour cream sauce
• dill and parsley to taste
• salt and ground black pepper to taste

Preparation:

Peel the eggplants, cut into medium cubes, lightly salt and leave for an hour. Boil fresh mushrooms, chop finely and fry in butter with finely chopped onion. Squeeze the juice out of the eggplants and fry in vegetable oil. Place layers of eggplants, mushrooms with onions and hard-boiled eggs cut into circles in pots. Season with pepper and salt to taste, and place another layer of eggplant on top. Pour in sour cream sauce (or sour cream) and bake in the oven. When serving, sprinkle with herbs.

How to cook millet porridge in the oven?

An excellent alternative to the usual method of cooking cereals is delicious millet porridge in the oven. It is worth considering the following points:

1. The cereal must be freed from specks. Then the millet should be washed with warm water and doused with boiling water to remove any possible bitterness.

It is recommended to use fireproof dishes for baking.

2. To make millet porridge cooked in the oven even tastier, after cooking you need to let it brew for several hours.
3. It is common to add pumpkin, other vegetables, meat, and cottage cheese.

Millet porridge with water in the oven

A dish such as crumbly millet porridge in the oven is often made with water. It can be a full-fledged independent dish, to which you can add both sweet ingredients and vegetables or mushrooms. When preparing cereal, do not forget to add butter to it so that the food does not turn out too dry and bland.

• water – 2.5 cups;
• millet – 1 cup;
• salt – ½ tsp;
• butter – 70-100 g;
• salt.

1. Rinse the millet until the water is completely clear. Pour boiling water over it and leave for one hour.
2. Then add salt to the millet, place in the oven and keep there until the liquid has completely evaporated.
3. When the millet porridge is ready in the oven, add oil to it.

Recipe for millet porridge with milk in the oven

Millet porridge with milk in the oven is extremely useful, since it contains a large complex of substances necessary for the human body. You can prepare crumbly cereal very quickly; the process will take only 30 minutes. This dish can become one of your favorite breakfasts, and to make it, you just need to combine the ingredients and time the cooking time.

• milk – 4 glasses;
• millet – 1 cup;
• sugar – 3-4 tbsp. l.;
• vanilla - to taste;
• salt;
• butter – 20 g.

1. Millet is washed in several waters.
2. Grease the inside of the oven container with oil.
3. Add salt, vanilla, sugar to the porridge, mix.
4. Pour in boiled milk and place the porridge in the oven.
5. Millet porridge in the oven will be ready in half an hour.

Millet and pumpkin porridge in the oven

Millet porridge with pumpkin in the oven has an unsurpassed taste. However, it is worth considering that adding this additional component increases the cooking time of such a dish. For cooking, it is better to use a mold that has a lid, but do not completely cover the pan. The temperature in the oven should be set at 200 degrees.

• millet – 100 g;
• pumpkin – 250 g;
• milk – 600 ml;
• sugar – 1 tsp;
• butter - for serving.

1. Peel the pumpkin and cut into pieces.
2. Rinse the cereal and pour boiling water for 2-3 minutes.
3. Place the pumpkin in a baking dish.
4. Sprinkle millet on top and pour milk and sugar.
5. Place the porridge in the oven for an hour, then remove and stir.

Millet porridge in pots in the oven - recipe

There are certain cooking subtleties with which millet porridge is made in a pot in the oven. Thanks to special heat treatment, the maximum amount of useful components is preserved in the dish. There are also peculiarities of serving the dish to the table - it can be consumed directly from this container, without transferring it to another.

• millet – 1 cup;
• milk – 2 glasses;
• salt;
• sugar;
• butter – 30 g.

1. Rinse the cereal and pour boiling water for 5 minutes. Drain the water and place the millet in a pot.
2. Add salt and sugar, milk.
3. Place the pots in a cold oven, heat it to 180-200 degrees and cook the porridge for 50-60 minutes.
4. 5 minutes before readiness, add oil.

Millet porridge with meat in the oven

A dish like millet porridge with chicken in the oven will be extremely satisfying and nutritious. If desired, you can use other types of meat, such as pork or beef. Meat components go well with all kinds of vegetables, which are selected according to the housewife’s taste; mushrooms also go well with them.

• millet – 160 g;
• chicken – 600 g;
• carrots – 1 pc.;
• onion – 1 pc.;
• salt;
• pepper;
• butter – 60 g.

1. Rinse the cereal and pour boiling water over it, let it swell.
2. Chop the onions and carrots and fry them. Add meat to them and fry again.
3. Mix millet with meat, pour in a glass of water, and place the container in the oven.
4. Millet porridge baked in the oven will be ready in half an hour.

Liver stewed with mushrooms

Ingredients:

• veal (beef) liver 800 g,
• sour cream 1 glass,
• bulbs 2,
• dried mushrooms 5-6,
• sugar 2 teaspoons,
• tomato puree 1-2 tablespoons,
• butter 50 g,
• flour 1/2 cup,
• salt,
• ground pepper to taste.

Preparation:

Cut the liver into small slices (the thickness of a finger), sprinkle with salt and pepper, roll in flour and fry in butter. In this case, after piercing with a fork, red juice should be released from a piece of fried liver. Soak the mushrooms, boil, finely chop and fry along with chopped onions. Place the liver along with mushrooms and onions in clay pots, pour 1/2 cup of mushroom broth, 1/2 cup of sour cream, a spoonful of tomato puree into each pot and simmer until the liver is ready for 15-20 minutes in the oven. Serve the liver with sauerkraut, pickles, and fresh salad. You can also put fried potato slices in the pot.

Ingredients for one pot

• Pork pulp – gr. 100 • Champignons – pcs. 5-6 • Wheat cereal – gr. 100 (I took Artek) • Small onion • Vegetable oil – ml. 20 • Butter – gr. 10 (optional) • Salt, ground black pepper - to taste • Water - 150 ml.

As you understand, the amount of meat and mushrooms is approximate. They can be laid a little more or less. The main thing here is not to miscalculate the proportions of water and cereal. The usual ratio is as follows: take two parts of water for one part of the cereal (meaning crumbly porridge). But in this case, I advise you to add a little less water, 1.5 parts of water per part of the cereal. Or even a little less if you want a more crumbly porridge. Here the liquid from the fried meat with mushrooms is added. Yes, plus the influence of the oven and the amount of cooking time.

Chicken with oranges

Rub the whole chicken with salt, pepper and crushed garlic in a garlic press. Place peeled orange slices inside. Place the chicken in the pot. Grate the orange zest and sprinkle over the top of the chicken. Add 1/2 cup orange juice, 1/4 cup soy sauce, 1 teaspoon grated fresh ginger, 1/2 teaspoon ground Jamaican pepper and 1 tablespoon brown sugar. Place the pot in a cold oven and bake for 90 minutes at 230 degrees C. 10 minutes before being ready, remove the lid to get a crust.

Halibut in a pot

Grease the bottom of the pot with oil and add 4 pieces of halibut. Mix 1/2 cup bread crumbs, 2 tablespoons chopped fresh parsley, 2 crushed garlic cloves, 4 tablespoons grated Parmesan and season with salt and pepper. Place the mixture in a pot, pour water over the fish and bake at 230 degrees C for 20-30 minutes. Serve with lemon slices. Corn in a pot Place 4 ears of corn in a pot, add 1/4 cup water and 2 tablespoons butter. Sprinkle with 1 tablespoon sugar and sprinkle with salt to taste. Cover with a lid and bake for 30 minutes at a temperature of 220 degrees C.

Corn stewed in a pot

Option 1. Soak corn cobs in cold water for 3-4 hours. Place the vegetable cut into pieces into prepared pots and add water. Drizzle with butter, add 1 tbsp. granulated sugar, a pinch of salt and cook in a roasting pan for 1 hour, maintaining t = 200-220 degrees C. Option 2. Canned corn - 1 can; Apples – 3 pcs.; Prunes – 150 gr.; Seedless raisins – 100 gr.; Ghee – 3 tbsp; Ground cinnamon – 0.5 tsp; Granulated sugar – 2 tbsp. Fry the corn in a frying pan with a little oil. Cut peeled apples and pre-soaked prunes and raisins into cubes; stir in corn. Place all ingredients in pots, sprinkle with granulated sugar and cinnamon, add water and leave for 30 minutes. in the oven at t= 220 degrees C.

Chicken with rice in a pot

Boil 2 cups of chicken broth, add 1 cup of rice and immediately reduce heat. Cook for 20 minutes until the rice is done. Melt 1 tbsp plum. oil in a frying pan, fry 1 chopped celery stick, 100 g chopped mushrooms and chopped green bell pepper for 5 minutes. Mix rice, fried vegetables, 400 g chopped chicken fillet, 50 g chopped pimiento pepper in a pot. Add 1 can canned cream of mushroom soup, 1 can canned chicken rice soup. Bake for 45 minutes at 200 degrees C. Then sprinkle with cashew nuts and bake for another 15 minutes, uncovered.