Dishes in pots are a combination of healthy, tasty and very easy to prepare food. This is a long tradition of stewing soups, cereals in a cauldron or pottery. Even for our grandmothers, the ability to work with a grip and a cast iron was commonplace. In some villages, both stoves and the habit of cooking in them remained. In modern urban or country conditions, dishes in pots are cooked in the oven. But the dishes do not become less fragrant - the principle of the uniform distribution of heat throughout the space of the dishes helps to preserve the vitamins of planted vegetables and cereals. Therefore, food in earthenware and ceramic dishes is especially tasty. Since the products languish in their own juice, when cooking dishes in pots, you do not need to add fat or oil - the food partly becomes dietary. And for busy housewives, this is also free time for personal affairs: you do not need to constantly monitor the process and be afraid that the dish will burn up or boil over.

Dishes can vary from each preference: we lay the number of products depending on who loves what. And it’s possible to invent new dishes ourselves, 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 a clay pot:

Volume: this parameter is at the choice of each hostess. You can buy 6 portion pots and one with a volume of about 3-5 liters. Clay absorbs odors, so for meat and fish dishes it is better to purchase different dishes.
  - Durability: the right heat-treated pot makes a clear sound when tapped.
  - Quality: the thickness of the walls and bottom should be the same everywhere; We look for cracks, swollen areas, chips.
  - Glaze: must lie flat, preventing the penetration of foreign substances.
  - Before starting use, new dishes should be soaked for 1 hour in cold water with the addition of 1 tsp. soda.
  - Pots before use should be soaked for 15-20 minutes in cold water, put only in an unheated oven; add hot stock during cooking.
  - After the dish in the pot is ready, remove the dishes with the contents from the oven, put on a stand and wait another 10-15 minutes without opening the lid.

Potted Dishes: Georgian Chanakhs

This is a famous dish from Georgian cuisine, which includes vegetables, lamb, chestnuts and beans. Of course, there are a huge number of canahas, they are also preparing it from dietary meat - rabbit or turkey, and replacing chestnuts with potatoes. But invariably one thing is the unique rich taste of the dish. If you really cook canahas, then each type of vegetable and lamb, before they are sent to the pot, is fried in a pan, but you can do without this process without a hitch.
  Take a little lamb fat, finely chop. If there is no fat, then use butter instead. Two vegetables each - onion, eggplant, tomato, sweet pepper, potatoes - cut into fairly large pieces. If the eggplant is small and young, then the bitterness should not be removed from them; we salt the large ones and in half an hour we pour out the allocated juice. Chop the meat in smaller pieces than vegetables. Lay out the ingredients in a pot in layers: lard, meat, onions, eggplant, potatoes, tomatoes, bell peppers. Each layer can be slightly sprinkled with salt and seasonings to choose from: hops-suneli, adjika, coriander. 1-2 heads of garlic, pod of hot pepper and herbs (cilantro, parsley, basil, green onion - to choose) finely chop - this mixture will be the last layer of the dish. You do not need to add the broth, enough of the juice that the vegetables secrete; but if the dish turns out to be rather dry during cooking, then the liquid can be added later. Under the lid, the canahaki is cooked for 1.5-2 hours. In the finished dish, the meat is easily divided into fibers.

Potted Dishes: French Ratatouille

This dish is good in the vegetable season. You can make it completely vegetarian, or maybe add chicken. In each batch pot, put a large piece of chicken parts - for example, a ham or a thigh. Vegetables - eggplant, onions, tomatoes, sweet peppers, zucchini - fry first in a pan with the addition of lemon juice. Then put them in a pot, chopped potatoes on top, salt, pepper to taste and fill with tomato juice halfway. Sprinkle with herbs, close the lid and send to the oven for about 50 minutes.

Dishes in pots: bigos

Bigos is a national Polish dish, which was adopted by many countries of Eastern Europe. The basis of bigos is cabbage, which takes two-thirds of its volume in food. Therefore, we count on the number of dishes and eaters that plan to be at the table. And from this we are calculating the remaining products. We shred cabbage with straws, pork with large cubes, carrots with cubes. Thinly chop the onion across the onion, the brisket into thick strips. Fry meat and vegetables in a well-heated pan with the addition of olive oil. We shift the mass into the pot. In the same pan, fry the cabbage briefly. We also send it to the pot. Since sauerkraut is often used in bigos, we also acidify our dish with apple. We cut one apple into slices and put in a pot, you can pour a little apple juice. Add rice, sliced \u200b\u200bhunting sausages to the dish, season with salt, pepper, thyme and put in the oven. Bake for 1-1.5 hours, periodically adding the broth to bigos.

Dishes in pots: family-style dumplings

Handmade dumplings are delicious on their own, but in pots they are great. There are several cooking options: depending on pre-cooked or raw foods. In the first case, boil dumplings until half cooked, put them in pots, fill with sour cream, add butter and bake for 10-15 minutes. The second method is a little more complicated: put the dumplings in the pot with half the volume of milk, sprinkle with herbs, grated cheese and add mayonnaise or sour cream on top. We send to the oven for 20-30 minutes, make sure that the milk does not run away.

Dishes in pots: buckwheat with chicken hearts

This is a healthy roast, in which a huge amount of vitamins. Boil chicken hearts for half an hour until half ready. Cut celery root into strips and fry in a pan, add champignons to them, also in the form of straws, chopped onion and continue to fry. In each pot we put 3-4 tablespoons of buckwheat. Then in layers: hearts, celery with mushrooms, chopped bell peppers and squeezed garlic. Fill the broth in which offal was cooked; the amount of liquid in the cooking process is periodically controlled - if not enough, add the remaining broth or hot boiled water. We bake the dish in the oven for 30-50 minutes, we look at the readiness of cooked hearts and buckwheat.

Potted Dishes: Tomato Fish Soup

Boil the fish broth in a pan, it will be most delicious from zander. Cut onions, carrots, parsley root, fry in butter. Scald the tomatoes with boiling water, remove the peel, cut and add to the pan, simmer for 5-7 minutes. We distribute the diced potatoes into the pots, add the fried vegetables, bay leaves, allspice, salt and fill with fish stock, salt. Cook in the oven for about 20-30 minutes. Pieces of fish in each pot can be put 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 pots.

Potted dishes: rabbit with peanut sauce

Half a kilo of rabbit meat is cut into pieces, fry in oil, put in pots. We distribute approximately 100 grams of almonds in all pots. Cut the onion finely, 1-2 apples into slices, pour a little water and put in the oven. 10-15 minutes before the end, season the dish with the sauce: salt, 1 tablespoon of lemon juice, 1 tablespoon of flour mixed with 100 grams of butter. Stew for another 10 minutes. Sprinkle with herbs before serving.

Potted Dishes: Chovlent

Chovlent is a dish from Transcarpathian cuisine, it is prepared from any meat, but it will be most delicious with the addition of smoked brisket or ham.
  100 grams of beans, 50 grams of pearl barley are soaked overnight in cold water, and washed in the morning in hot. Cook cereals in separate pots until half cooked. At this time, we cut the onions into cubes, and the carrots - into strips. We pass in a saucepan or in a frying pan with the addition of paprika and tomato paste. Fry meat in vegetable oil. Next, lay out all the products in layers: barley, beans, meat, fried vegetables. Season with spices to taste and fill with broth to close the topmost layer. Sprinkle with herbs and finely chopped garlic. Stew for 40-50 minutes.

Potted dishes: meat under a bread cover

It is best to take beef for this dish, about half a kilo. We cut the meat and potatoes into cubes; vegetables - onions, carrots - chop. 200 grams of champignons cut in half or plates. We prepare the covers from the dough: 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 (how many will take the dough). We spread the products in pots in layers: beef, onions, carrots, mushrooms, potatoes, 1 teaspoon of butter, greens. Fill with broth or boiled water, salt, pepper to taste. From the dough we sculpt the bun circles, cover them with pots and stick the edges tightly. Bake for 1.5-2 hours.

Potted Dishes: Irish Meat

A kilogram of meat is cut into small pieces, fried in ghee in a hot pan. Add chopped onion and garlic to the meat. 1 tablespoon of flour is sent there and, thoroughly mixing, fry. Pour in 1 cup of broth, 1 cup of dark beer, put the carrots, chopped chopped, salt, pepper, stew for 5-7 minutes. Then we put everything in pots, put in the oven for 1-1.5 hours. Half an hour before the end, add one prune to each pot. Serve sprinkled with herbs.

Cooking in pots in the oven is a pleasure! Treats always come out delicious, aromatic and rich. The main thing is to combine the components and wait a little while the food is cooked. The original presentation and the unusual taste of any dish will surely appeal to all lovers to eat well.

What can I cook in pots?

Recipes in pots in the oven are simple and hassle-free. To cook a dish, you need available components in a minimal amount, and as a result, a treat that is similar in taste to one cooked in a Russian oven always comes out. You can put anything in pots:

1. By combining meat and potatoes you can get an amazing roast.
2. Chicken with mushrooms and cheese, and julienne will not take long.
3. Pots in the oven with any porridge will turn an ordinary dish into a royal one.
4. Soup can be prepared without much effort and long standing at the stove.

Pot roast at home

All dishes in pots in the oven are saturated and the most popular that is often cooked is roast. Combining the basic components - potatoes and pork, you can create a wonderful hot, and a set of components allows you to add any vegetable ingredients, based on personal preferences.

Ingredients:

• broth - 750 ml-1 l;
• potatoes - 400 g;
• garlic - 6 cloves;
• onion - 2 pcs.;
• parsley - 50 g;
• carrots - 1 pc.;
• pork - 600 g;
• salt pepper.

Cooking

1. Sasser in oil onion, throw grated carrots, simmer for 2 minutes.
2. Slices of pork, salt.
3. Peel and cut the potatoes into quarters.
4. Put onions, meat and potatoes in pots, fill in the broth, cover with lids.
5. Cook the roast in pots of meat for 45-50 minutes.
6. 5 minutes before completion, put the mashed garlic and herbs.

Buckwheat in a pot in the oven

Buckwheat in pots is even easier to prepare than traditionally in a pan. Porridge can be filled with your favorite ingredients: meat, vegetables. The lean version combines cereals with mushrooms. Such dishes in pots in the oven come out more delicious, because porridge is saturated with all the aromas of added products.

Ingredients:

• champignons - 300 g;
• onions - 100 g;
• carrots - 100 g;
• buckwheat - 200 g;
• pepper, salt;
• bouillon.

Cooking

1. Sasser the onion, add the grated carrots and plate of champignons, fry until the latter is ready.
2. Arrange the mushrooms in two pots.
3. Rinse buckwheat and fill it with pots.
4. Pour in the broth, completely covering the grits, salt, pepper, cover with lids.
5. Potted food is cooked for half an hour or until cereal is cooked.

Potted pork

Meat in pots in the oven turns out to be more useful, thanks to prolonged stewing, along the way having satiated a treat with all kinds of components and aromas of spices. You can cook Provencal style meat with lots of herbs, vegetables, wine. Such dishes, stewed in pots in the oven, always become favorites in the gala menu.

Ingredients:

• pork tenderloin - 800 g;
• flour - 30 g;
• carrots - 250 g;
• celery - 3 stalks;
• garlic - 3 cloves;
• red wine - 400 ml;
• onions - 100 g;
• broth - 500 ml;
• tomatoes - 400 g;
• potatoes - 600 g;
• champignons - 400 g;
• thyme, rosemary - 15 g each;
• lavrushka - 1 leaf.

Cooking

1. Sprinkle slices of pork with flour and salt and brown over high heat.
2. Add coarsely chopped vegetables.
3. Throw chopped garlic, half an minute.
4. Put the frying into pots.
5. Pour the wine into the pan when it is half evaporated, pour the broth and quarters of the tomatoes.
6. Throw herbs and let the sauce boil.
7. Pour the sauce into the pots and cook for an hour and a half.

Potato beef

Potted beef is always soft, juicy and insanely aromatic. Thanks to this simple recipe, after an hour and a half you will have an excellent treat for 6 people. Prepare in advance a sauce of tomatoes, dry paprika, coriander and chili pepper, after which it has been doused for 20 minutes on a fire and pierced with a blender until smooth.

Ingredients:

• onions - 150 g;
• ratunda - 350 g;
• potatoes - 400 g;
• garlic - 4 cloves;
• canned beans - 600 g;
• tomato sauce - 450 g;
• water - 500 ml;
• beef tenderloin - 1.2 kg;

Cooking

1. Coarsely chop meat and vegetables, arrange in pots.
2. Pour in the sauce and cover with water.
3. Cook for 2 hours at 155 degrees.
4. The readiness of a dish baked in pots in the oven, check the softness of the meat.

Potted Solyanka in the Oven

In pots you can cook not only hotter, but also the first dish. Cooked potted soup comes out even more rich, aromatic and rich. The whole cooking process will be reduced only to the preparation and cutting of the basic components, loading them into pots and waiting for everything to cook itself.

Ingredients:

• potatoes - 2 pcs.;
• pickled cucumbers - 2 pcs.;
• smoked sausage - 200 g;
• olives - 20 pcs.;
• onion - 1 pc.;
• carrots - 1 pc.;
• tomato paste - 40 g;
• water - 800 g;
• salt, pepper, two slices of lemon.

Cooking

1. Cut potatoes, cucumbers, sausage, onions and carrots into strips.
2. Grind the olives with rings.
3. Put all the ingredients in pots.
4. Dissolve tomato paste in water, salt, pepper.
5. Pour the liquid into the pots, cover and cook in the oven for an hour and a half at 200 degrees.

Potted julienne

Cooking such a dish in pots in the oven is not much different from traditional julienne, though the portion will be slightly larger than in the cocotte maker. The indicated amount of ingredients is enough for two pots, and the cooking time will take 40 minutes. Sour cream can be replaced with kefir, the taste of this will not lose.

Ingredients:

• fillet - 600 g;
• flour - 30 g;
• sour cream 20% - 250 g;
• onions - 100 g;
• champignons - 500 g;
• russian cheese - 300 g;
• salt pepper.

Cooking

1. Spasser the onion, add the plate of mushrooms and fry until the liquid evaporates.
2. Throw pieces of chicken, fry until meat is ready, turn off.
3. Pour in flour, mix, pour sour cream.
4. Distribute the frying over the pots, sprinkle generously with cheese and cover.
5. Bake meat with mushrooms in pots for 25 minutes, 5 minutes before the lid is ready, open so that the cheese is browned.

Dumplings in a pot in the oven - recipe

Of the many options for cooking various semi-finished dumplings in pots in the oven are the most delicious and original. By choosing this method of cooking, you certainly will not lose, because this treat can be put on the solemn table. The original presentation and delicious taste of the dish will do their job.

Ingredients:

• semi-finished dumplings - 30 pcs.;
• sour cream - 150 ml;
• broth - 300 ml;
• onion - 1 pc.;
• champignons - 200 g;
• dutch cheese - 250 g;
• salt pepper.

Cooking

1. Spasseruyut onions, add plates of mushrooms, fry until the liquid evaporates.
2. Fry the dumplings in another pan in oil.
3. Spread dumplings and fry in two pots.
4. Pour in sour cream, followed by broth.
5. Sprinkle with cheese and bake for 30 minutes at 200 degrees.

Pilaf potted in the oven

Pilaf in pots tastes like traditional cooked in a cauldron. No special ingredients are required, and the process is even simpler than usual. The main thing is to prepare zirvak in advance - frying from vegetables, which play the main flavor-forming role in the dish. Rice will need long-grain.

Ingredients:

• pork tenderloin - 600 g;
• carrot - 1 pc.;
• onion - 1 pc.;
• long-grain rice - 300 g;
• garlic - 2 cloves;
• zira, barberry - 3 tsp;
• salt pepper.

Cooking

1. Make a zirvak: spasser cut onion, followed by carrots.
2. Rinse the rice several times, fill it with water and leave for 1 hour.
3. Fry pieces of meat, mix with vegetables.
4. Put meat, spices, chopped garlic and rice at the bottom of the pots.
5. Pour in water to cover the cereal.
6. Cover and cook for 20-25 minutes at 180 degrees.

Potted fish in the oven

Any fish in pots will be the crown dish on the gala table. Truly delicious trout or salmon treats will turn out to be delicious, but if desired, you can also take a fillet of a white, more affordable fish. Vegetables fit perfectly into the composition of the treats and their amount can be adjusted to your own taste.

Ingredients:

• trout fillet - 600 g;
• tomato - 1 pc.;
• ratunda - 2 pcs.;
• pickled onions - 1 pc.;
• cheese - 200 g;
• salt, rosemary and thyme.

Cooking

1. Separate the pots with layers of fillet, salt, pepper, herbs, pickled onions and half rings of bell pepper.
2. Cover with a layer of fish, salt and season with herbs.
3. Spread the rings of tomatoes and chop cheese.
4. Bake at 180 degrees 45 minutes.
   

An important condition is the size of the pots. The optimal volume is 0.5 liters. This is enough to eat, but not overeat. The dishes should have the correct shape and the same wall thickness. Otherwise, the pots may not withstand heat and burst. Note that the glaze is inside and out without chips and cracks.

Choose pots with lids. This configuration will allow you to control the consistency of the content. Pour the components with water, cover, and you get a thick, rich soup. If you open the lid, the liquid will actively evaporate and the roast will fall on the table.

What to put in pots

For pots, ingredients that endure a long heat treatment are suitable. Meat, fish, vegetables, mushrooms, rice, peas, beans, buckwheat will turn into an excellent dish. As a flavor accent, add dried fruits: raisins, prunes, cranberries.

The beauty of cooking meat in pots is that it is not necessary to weigh the components and measure the proportions. Take each ingredient as much as your hand takes, and evenly arrange in pots. These dishes cannot taste bad.

What to consider when cooking

1. Products in pots can be put raw or pre-cooked. If you choose a simple method, finely chop the ingredients that stew for a long time, and coarsely those that are fast.
2. Cooking time is estimated by the component that cooks the longest.
3. The contents of the pot are layered or mixed - it does not affect the taste.
4. The baking dish does not have to be completely filled. The food will cook well, even if it is lonely lying at the bottom. Although nobody forbids you to fill the pot to the brim either.
5. Put the pots in a cold oven, otherwise they may crack.

How to cook potted meat

4 pot ingredients

• 400 g of pork;
• salt and spices to taste;
• 2 tablespoons of sunflower oil;
• 1 onion;
• 200 g of mushrooms;
• 8 small potatoes;
• 4 tablespoons of cream;
• 8 tablespoons of water.

Cooking

Cut the pork into small pieces, salt and fry in 1 tablespoon of oil for 15 minutes. In another pan, heat the remaining oil, add onions, after 5 minutes -, bring to readiness.

Arrange the meat, mushroom mixture and diced potatoes in pots. Add salt and spices, mix. Pour a tablespoon of cream and two water into each pot. Bake without a lid for about an hour at a temperature of 200 ° C.

4 pot ingredients

• 300 g of beef;
• 150 g of bacon;
• 8 potatoes;
• 50 g celery root;
• 4 tablespoons of dry white wine;
• 4 teaspoons of lemon juice;
• 100 g of cheese.

Cooking

Cut the beef into pieces. Fry the bacon in a dry pan until cooked and chop. Peel potatoes and celery root and cut into slices.

Put the beef, bacon, potatoes and celery in the pots. Pour a little water into each, a tablespoon of wine and a teaspoon of lemon juice. Close the pots with lids.

Bake for about 1.5 hours. Then open the pots, sprinkle the contents with grated cheese and put in the oven for another 15 minutes.

4 pot ingredients

• 400 g chicken breast;
• 4 tomatoes;
• 200 g broccoli;
• 200 g of cauliflower;
• 100 g of corn;
• 100 g of green peas.

Cooking

Cut the breast into small pieces. Peel and chop the tomatoes. Disassemble broccoli and cauliflower for inflorescences.

Arrange all the components in pots. If the diet is not very strict, you can pour a little vegetable oil at the bottom.

If you want to get a cross between the first and second dishes, add water: literally 1.5 cm from the bottom, as vegetables will give juice.

Put the pots on the wire rack and put in the oven for an hour.

In the finished dish, if you do without oil, there will be less than 100 kcal per 100 g.

When you hear about meat in pots, you immediately see the Russian stove, embroidered towels and rustic color. And the imagination does not fail you - the dish has come to us from time immemorial, and still it is unusual, piquant and very tasty. Due to the even distribution of heat and the thick walls of the pottery, the ingredients languish and thereby preserve vitamins, as well as their natural aroma and taste.

Food in pots was prepared in ancient times on an open fire. At first it was a cone tank, which was dug into ash and coal. For stoves, the dishes were modified so that it was convenient to take them out with a grip. The neck and bottom were made narrower, and the middle was pot-bellied and roomy. So they have come to these days.

In Russia for a long time there was no other dishes. Clay containers of all stripes were used in cooking and were very much appreciated. They tried to preserve the cracked utensils, braided with vine or birch bark and used for various needs. Everyday pottery was quickly smoked on an open fire and had an unpresentable appearance. Therefore, each mistress kept festive pots painted with patterns, they were cherished and used only for special occasions.

It is believed that dishes cooked in pots are a native 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?

1. In ceramic and clay dishes, food stores nutrients.
2. Pots made from natural ingredients are non-toxic.
3. Products are prepared in their own juice and are healthier than fried ones.
4. No need to constantly stir or add something. Laid food and after a while took out the finished dish from the oven.

Pots should be clay or ceramic - this is not even discussed! No cast iron, enameled utensils and other metal. Only natural materials!

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

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

If you soak this pot before use in cold water for half an hour, then the breathable structure will absorb the liquid and give additional juiciness to the dish.

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

Pots and pots can be of different sizes, but prefer portions - this is convenient when serving, and you can take into account taste preferences (someone likes with onions, and someone with garlic).

General rules for baking meat in pots

For baking in pots, you can take any quality and fresh meat: beef, pork, poultry. Different types of it require different cooking times. For example, beef is cooked for at least one and a half hours, pork is an hour, and 40 minutes is enough for chicken.

You should pay attention to the correct 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 such a way in pots will deserve the highest rating. When adding cereals, be sure to put carrots, onions, garlic, mushrooms.

Some ingredients should be prepared in advance. The meat can be fried until golden brown. Mushrooms, potatoes, onions and carrots can also be brought to half-preparedness.

Products are best placed in layers in a pot, so they are better saturated with aromas and tastes.

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

Baked meat with mushrooms

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

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

Beef with vegetables

Often, beef is harsh, but if it is tempered 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.

1. Slice the beef into small cubes. Season with spices and marinate for at least an hour. After bring on high heat to a light shade, about five minutes.
2. Cut the onions into cubes, grate the carrots, and turn the bell pepper into a straw. Tomatoes pour over boiling water, peel and chop into cubes.
3. Mix meat and vegetables, arrange in pots. Pour in some water.
4. Cook one and a half hours at a temperature of 200 degrees.

Buckwheat pork

Pork is rich in protein, very juicy and soft. And the content of vitamins in buckwheat not in vain gives her the right to bear the name "Queen of Croup". Buckwheat merchants with pork, and even in pots - lick your fingers!

1. Fry the meat, salt.
2. Add the onion and fry until it is transparent.
3. Put meat with onions in portioned pots, a layer of grated carrots, pour 3 tablespoons of buckwheat.
4. Put a bay leaf and a couple of black peppercorns.
5. Pour in water or broth so that the liquid is 2 cm higher than the contents, salt.
6. Cooking time - one hour at a temperature of 180 degrees.

Chicken with vegetables

All dishes in pots have an exceptional taste, but the dignity of this recipe is its simplicity and speed of preparation.

1. Chicken cut into portions should be salted, seasoned with spices and seasoning, rubbed with garlic, spread with tomato paste, or pickled in lemon juice. If desired, you can pre-fry it.
2. Cut vegetables: potatoes into cubes, carrots, strips, onions in half rings. Add bell peppers, green beans or tomatoes if you want. Stir, salt and pepper to taste. From onions and carrots, you can make frying in vegetable oil.
3. At the bottom of the dish, first put the chicken, and then a mixture of vegetables and add a third of a glass of water.
4. Bake at 200 degrees for 40-50 minutes.

Meat with potatoes has always been considered a very satisfying and not entirely useful dish, since the combination of protein and starch is not reflected in our figures in the best way. And if you add cheese, extra hours are provided in the gym. But it’s so delicious!

1. Cut the pork into slices. If desired, you can pre-fry it.
2. Cut: onions and carrots into half rings, tomatoes into slices, and potatoes into cubes.
3. Lay in layers: pork, onions, carrots, potatoes. Do not forget to salt and pepper to taste. Put tomatoes on top and sprinkle grated cheese gently.
4. In each pot add a third of a glass of water and bake with a lid closed for 50 minutes at a temperature of 190 degrees.

Barley with meat

Pearl barley porridge is a hearty and simple dish. It’s easy to cook.

1. Soak pearl barley overnight in cold water.
2. Dice the meat, add spices and salt to taste, leave to marinate for 15 minutes. Sauté it over high heat for 3-5 minutes, stirring constantly.
3. Fry finely chopped onions until golden brown.
4. Combine onion, meat and barley in a bowl. Salt.
5. Arrange in pots and pour in broth or water to slightly cover the contents. Cover with lids.
6. Put in a cold oven and preheat to a temperature of 180 degrees.
7. The dish will be ready in an hour and a half, depending on the type of meat.

Meat with prunes and vegetables

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

1. Cut pork or beef into small pieces, salt and add your favorite spices, a couple of cloves of chopped garlic. Stir well and marinate for a while.
2. Prepare and mix vegetables: cut potatoes to the size of meat, carrots into slices, onions in half rings.
3. Sprinkle prunes without seeds with boiling water and cut in half or quarters.
4. Lay in pots in layers: onions, carrots, prunes, meat, garlic, potatoes.
5. Pour in the broth or water so that the liquid appears through the potato but does not completely cover it.
6. Put in the oven and set the temperature to 180 degrees. Cooking time 1 hour, if using beef, then increase the time to 1.5 hours.
7. Sprinkle with herbs before serving.

1. Pottery is afraid of temperature changes, so put the pot in a cold oven so that heating is gradual.
2. When serving the pots on the table, place them on wooden coasters, avoiding metal or plastic trays.
3. Cook in small portioned pots and serve immediately from the oven.
4. Cover the pots with lids to make a juicy dish. Instead of a lid, you can cover with dough, which then use instead of bread.
5. Some ingredients can be pre-cooked if there are differences in cooking time.
6. The contents of the pot should not reach the edge by a quarter, otherwise it may “run away”.
7. As a liquid, you can use ready-made broth, kefir, sour cream, wine.
8. To make the meat juicy, fry it in advance over high heat without adding oil until golden brown. The crust will delay the juice and prevent it from flowing out.

Following these simple tips, you can always cook delicious dishes in pots and pamper your family. The meat will always be juicy, porridge - friable, the dish - hearty and nutritious. Decent variety for both everyday and festive table.

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 learn, love and diversify your diet with healthy dishes. Do not be afraid to fantasize and experiment.

Bon Appetit!

Dishes in clay pots are especially tasty: juicy and tender. They keep warm for a long time, which gives the feast a unique atmosphere of comfort. A selection of recipes for such dishes for cooking in the oven will help you find the perfect solution for every day or for a special meal.

Oven in pots with potatoes

Potted meat is a simple version of a hearty dinner that does not require a lot of time from the hostess to prepare.

You will need:

• potatoes - 3 - 5 pcs.;
• onions and carrots - 1 pc.;
• mayonnaise and cheese - to your taste;
• some greens, black pepper and salt.

Cooking:

1. Wash and peel potatoes, onions and carrots.
2. Grind vegetables and meat: cut carrots and potatoes into cubes, onions in half rings, pork in small pieces.
3. Lay food in pots in layers, lightly smearing each with mayonnaise. At the bottom, arrange potatoes, then carrots with onions, and on top - meat.
4. Salt and pepper the contents of the container, add the greens and add water.
5. Sprinkle with grated cheese on top.
6. Cook in the oven for about an hour at a temperature of 190 - 210 degrees.

Homemade Chicken Roast

Chicken in pots with vegetables is an excellent 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.

Cooking:

1. Wash the chicken meat, wipe dry and chop finely.
2. Grind the washed mushrooms with plates, and onions - in half rings.
3. Place the onion in a hot frying pan with oil and simmer over low heat for a couple of minutes.
4. Add mushrooms and fry the ingredients, stirring constantly.
5. Peel the carrots and potatoes, cut them into cubes. Coarsely grate the cheese.
6. For the sauce, combine 400 g of boiling water and cream, add seasonings to the resulting mixture, add salt and mix.
7. Place the products in a pot in layers (the sequence is at your discretion) and pour the sauce on 2/3.
8. Sprinkle with 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, seasoning for pilaf - to taste.

Cooking:

1. Rinse the meat, dry it, cut into small cubes and lightly fry until golden brown in a heated frying pan with oil.
2. Wash, peel and chop vegetables. Cut the onion into half rings, and carrot into slices.
3. Add vegetables to the meat and fry, stirring constantly, for about seven minutes.
4. Remove from heat and distribute the contents of the pan into the pots.
5. Rice rinse and add to other products.
6. Pour about 300 ml of water into the mixture (it should slightly cover the cereal), salt and season with seasoning.
7. Move the pots into 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.

Cooking:

1. Rinse the stomachs and place in a bowl. Add chopped thyme, salt and pepper.
2. Allow the by-product to infuse for about half an hour, and then fry evenly in vegetable oil.
3. Add finely chopped onions to the stomach in a frying pan and simmer a little.
4. Wash and peel potatoes and carrots.
5. Lubricate the pots with oil inside and lay potato slices on the bottom. Place carrot circles on them, and on top - slices of champignons.
6. Add hearts with onions to vegetables.
7. Melt the butter in a frying pan and fry the flour on it a little, then add cream (water) and sour cream to the resulting mixture. Mix.
8. Pour the contents of the pots with the resulting sauce. Cover and place in a cold oven.
9. Cook at a temperature of 190 - 210 degrees 40 minutes.

Buckwheat with minced meat

Porridge from the usual cereals, cooked according to this recipe, will be much tastier. Like from a Russian stove!

You will need:

• buckwheat - 200 g;
• 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. a spoon;
• several onion feathers to decorate the finished dish.

Cooking:

1. Wash all products, peel vegetables.
2. Cut champignons into small cubes, onion into small pieces, grate the carrots coarsely.
3. Melt the butter in a pan, fry the carrots with onions in it, until the latter acquires a golden hue.
4. Throw sliced \u200b\u200bchampignons to the products and fry them all together for a long time, then add the stuffing.
5. Simmer for about 15 minutes, add salt, add spices and put the tomato paste. Stir, keep on fire for another 5 minutes.
6. Place the meat and vegetables in pots and fill with washed buckwheat on top.
7. Salt a little and add water or broth, completely covering the cereal with liquid.
8. Cover the pots with lids and keep in the oven at a temperature of 170 - 180 degrees until tender.

Lenten Vegetable Stew Recipe

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

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

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.

Cooking:

1. Wash the vegetables. Dice potatoes and fry in vegetable oil.
2. Add to it first chopped onions, and then cubes of carrots. Lightly fry, stirring constantly.
3. Chop Beijing and white cabbage, divide the cauliflower into inflorescences.
4. At the bottom of the pot, place a carrot with potatoes and onions, then arrange different types of cabbage.
5. Add zucchini, spices and salt, cut into squares.
6. Pour everything with tomato juice and cook in a preheated oven for about 40 minutes.
7. Take out the dish, add the chopped garlic and let it brew for 5 minutes, covered with a lid.

Pot dumplings baked in pots

Dumplings prepared according to this recipe are languished in milk, due to which a tender 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.

Cooking:

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

Cooking with beef and 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;
• some salt, herbs, a mixture of dried herbs and spices.

Cooking.

1. Wash the meat and cut into slices. Put them in a bowl, add salt, combine with soy sauce and spices. Stir and let it brew.
2. Fry the mushrooms cut into thin slices in half the vegetable oil for about 15 minutes. Then put them in a separate bowl, salt and pepper.
3. Fry slightly salted meat in the remaining oil.
4. Cut the washed onion into half rings, peeled potatoes into cubes or slices.
5. Half fill the pots with meat, put a layer of onions and mushrooms, and then potatoes. Flavor everything with dry herbs and spices.
6. Combine sour cream with water and tomato paste. Add a little salt, black pepper and mix.
7. Pour the resulting sauce into pots, cover them and place in a cold oven.
8. Bake for about 50 minutes at a temperature of 190 - 210 degrees.

Barley porridge stewed with meat

You will need:

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

Barley should be pre-soaked with cold water for a period of 3 to 10 hours (the more the better).

Cooking:

1. Cut the meat fillet (you can use any, if desired) into small pieces and salt. Add spices.
2. Warm a little vegetable oil in a pan and fry the meat in it until golden brown.
3. Add chopped onion and continue cooking until it is clear.
4. Coarsely grate the carrots and attach to almost finished products. Put out all together for another 6 minutes.
5. Combine the fried vegetables and meat with pearl barley and mix.
6. Fill the pots with the mixture, leaving 1/3 or a little more free space.
7. Pour water (broth) into the container without adding a couple of centimeters to the top.
8. Pour a little salt and pepper, toss the bay leaf and cover.
9. Put in the oven and simmer for half an hour at a temperature of 190 degrees, then cook for about another hour at 170 degrees.

Potted pasta with cheese and vegetables

You will need:

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

Cooking:

1. Boil the pasta in salted water until almost ready, add a little olive oil to them (so they will not stick together).
2. Peel and wash the vegetables. Cut carrots into small half rings, and zucchini into cubes. Fry vegetables in vegetable oil for 6 - 7 minutes over medium heat. Salt them and season with spices.
3. Melt the butter in a pan and fry the chopped onion in it until transparent. Pour in flour, mix and continue cooking for a couple of minutes. Add cream with milk, a little salt and pepper. When everything boils, toss the crushed cheese and let the mass thicken.
4. Pour pasta sauce, combine with vegetables and mix.
5. Put the resulting composition in pots and bake for a quarter of an hour at a temperature of about 210 degrees.

Georgian Chanakhi Recipe

Caucasian chanakhi looks like a 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;
• some salt, parsley and allspice;
• laurel leaf - 2 pcs.;
• hops-suneli - a third of a teaspoon.

Cooking:

1. Pre-cook beans for about an hour.
2. Cut lamb ribs into small pieces and fry.
3. Small chopped and peeled potatoes are also browned on all sides.
4. Wash and chop carrots, sweet peppers, onions. In tomatoes, remove the skin and cut the pulp into pieces.
5. In a preheated pan with vegetable oil, fry the onions for 2 to 3 minutes. Attach pepper and carrots to it and simmer for 3 minutes, stirring.
6. Throw the tomatoes into the mixture, make a minimum heat and simmer everything together for about 5 minutes.
7. At the bottom of the pot lay the meat, cover the beans, and then place the vegetables.
8. The top layer will form potatoes, which then need to be salted, seasoned with spices and bay leaves.
9. The dish will only pour liquid so that the potatoes are completely under water.
10. Bake in the oven for about an hour and a half at a temperature of 210 degrees. After cooking, toss into chopped chopped garlic, chopped herbs and let it brew.

Millet millet porridge with pumpkin

Healthy cereals and delicious pumpkins are ideal for breakfast or a light diet meal.

You will need:

• milk - 1.5 cups;
• millet groats - 1 glass;
• pumpkin - 500 g;
• some butter.

Cooking:

1. Wash millet well in warm water until the liquid becomes clear.
2. Peel the pumpkin and cut it into cubes.
3. Heat the milk and toss the vegetable slices into it. Add a little salt and boil.
4. Add millet and boil everything together for about 15 minutes.
5. Place the mass in pots, cover and cook at 130 degrees for about half an hour.

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.

Cooking:

1. Peel and wash the vegetables. Cut the potatoes and onions into small pieces, grate the carrots on a coarse grater.
2. Fry onion and carrots in vegetable oil a little.
3. Put the potatoes at the bottom of the pot, and place the fried vegetables on top. On them, place the fillet of any fish cut into small pieces.

You will need:

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

Cooking:

1. Strain the cabbage lightly in vegetable oil.
2. Boil rice until half cooked.
3. Mix the minced meat with egg, cabbage and rice, add a little salt.
4. Prepare the sauce: fry the carrots with onions, combine them with tomato paste and mayonnaise, add a little salt.
5. Place the prepared meat in pots and pour the sauce.
6. Cook at a temperature of approximately 200 degrees for about 45 minutes.

Potted turkey fillet

You will need:

• turkey fillet - 600 g;
• potatoes - 5 pcs.;
• sour cream - 150 g;
• carrots - 1 pc.;
• some bay leaf, fresh rosemary, black pepper and salt.

Cooking.

1. Grind the peeled and washed vegetables: cut the potatoes into small pieces, and the carrots into small cubes.
2. Chop the meat into small pieces.
3. Salt and pepper sour cream, mix.
4. Combine potatoes, carrots and meat fillet and mix with sour cream.
5. Distribute the resulting mass into pots, in each put on a sheet of laurel and a piece of a sprig of rosemary.
6. Cook in the oven for about an hour at 180 degrees.