The heat-resistant clay food pots have long been used in many kitchens: Russian, Belarusian, Italian, Bulgarian, French, Hungarian, Azerbaijani, Czech, etc. But earlier they were simply indispensable, and now those who choose healthy, tasty And fragrant food.

Cooking in pots very simple: laid foods, covered the lid, put it in the oven, and the magic pot will boil himself, almost like in the fairy tale of the Grimm brothers. To accelerate the process, say and the wonderful phrase "Var, Pot, Var!".

And now a few serious advice for beginners to master the art of cooking soup in pots:

• buy ordinary clay pots, and not terracotta, covered with inland icing;
• before each use, immerse the clay pot for 15 minutes completely into water, for example, in the sink;
• put only in the oven and never - on the burner, on which, heating only from the bottom side, the pot will surely burst;
• put foil on the bastard, as water from pots will boil and splash:
• most often, the pot put in a cold oven, where they heat up gradually;
• to speed up the cooking process, you can put hot products into a pot, brought to the plane, and pour hot broth or water;
• in the cooking process, thick soup can only be diluted with hot liquids;
• preparing dishes in pots, it is possible, instead of clay covers, use the layers of the test, of which then the delicious bread will turn out;
• preparation of soup (when bookmarking not fried pre-products) takes at least 1.5-2 hours at a temperature of 180-200 ° C;
• it is better to get a pot of 10 minutes until the dish is ready, since the hot pot will continue to cook, so let him stand at room temperature for 10 minutes;
• taking out the pot out of the oven, put it on a wooden stand and never - on a cold surface;
• after cooking, fill the pot with water with vinegar and hold 30 minutes in a hot oven, and then flush with food soda. You can leave the pot on the night, filling it with water from 1-4 tbsp. soda that will help neutralize the smell of food in a pot;
• do not use soap and detergents and do not put the pot into the dishwasher.

Now, knowing all the rules, we begin to cook soups in pots, the recipes of which are simple and interesting.

Ingredients:

• 500 g. Pork;
• 1.5 - 2 liters. water;
• 500 g. Dry pea;
• 1 tbsp. butter;
• 1 onions;
• 1 carrot;
• 125. Smoked bacon (or breasts);
• 6 pieces of white bread;
• 1 garlic slicker;
• dried oregano;
• black pepper;
• salt.

How to cook

1. From pork and water, weld the broth, put ready meat, separate from the bones, cut down in small pieces and retain on time, and the broth straightened.
2. Dry peas rinse, soak in cool water for 30 minutes and strain.
3. Clean the carrots and onions, put finely cut. Bread cut into cubes, bacon - small slices.
4. In the deep frying pan hears the oil, 1 minute fry bacon, put onions and carrots, prepare everything together for 5 minutes.
5. Pour the leaky broth, add peas, bring the soup to a boil on a strong fire, remove the foam. Fire reduce and boil soup under the lid about half an hour.
6. At the end of the preparation, put a crushed garlic, pieces of meat, oregano, mix, break the soup into the prepared pot, cover with lids.
7. Hot pots put into the oven heated to 200 ° C and Tomite soup 15-20 minutes.
8. When submitting, in each portion plate, put 1-2 slices of fried bacon and crackers.

Chicken Soup in Pots

Ingredients:

• 2-3 chicken breasts;
• 1 bulb;
• 300 g. Mushrooms;
• 2 pcs. potatoes;
• 2 tbsp. flour;
• 4 cups of chicken broth;
• olive oil;
• 1 tbsp. butter;
• chilli;
• cayenne pepper;
• black pepper;
• salt;
• puff pastry.

How to cook

1. Chicken breasts Cut on medium cubes, cut in flour and quickly fry, together with onions and mushrooms, constantly stirring.
2. Pour 1.5 cup of chicken broth in the pan, mix, add salt, all spices and carry a chicken almost until readiness.
3. The contents of the frying pan lift into the portion potatoes, put the chopped boiled potatoes, make the broth and put the pot into the hot oven for 15 minutes.
4. Prepare "Linds": Puff pastry shape divide into circles with a diameter greater than 2 cm than neck pots.
5. Cover the pot with chicken soup tightly cover the dough, put the pot back into the oven and cook until the puff pastry bore.

Mushroom soup in a pot

For soup:

• 250 g. Fresh champignons;
• 100 g. Vermicelli;
• 50 yield of butter;
• 2-3 pcs. potatoes;
• 1 carrot;
• 1 leek (white part of the stem);
• 1 piece of celery root;
• parsley greens;
• green Sewing;
• black pepper;
• salt.

For dough caps:

• 250 g. Flour;
• 50 g. Pork Smaltsa;
• 7 tbsp. warm water;
• 0.5 ppm Salt.

Cooking process

1. Immediately turn on the oven and heat up to 180 ° C.
2. All vegetables, greens and mushrooms clean, rinse and cut: carrots, celery and potatoes - straw, onions - rings, greens - finely, champignons - plates.
3. Onions and mushrooms fry on creamy oil, put on the bottom of the pots, spread out the sliced \u200b\u200bvegetables, spray, pour boiling water and put for 15 minutes in the oven.
4. Prepare the dough, roll thin mugs, a little larger diameter than potted necks.
5. Remove the pot, add Vermichel, greens, black pepper and cover (tightly pressed) circles from the dough.
6. The temperature is reduced to 160 ° C and put the soup in the pot for another 10 minutes until the lids are twisted.

Soup cheese in a pot

Ingredients:

• 2 carrots;
• 1 onions;
• 5 pieces. potatoes;
• 100 g. Celery root;
• 30 of the cream oil;
• 2 melted cheese;
• 2 l beef broth;
• provencal herbs;
• black pepper;
• salt.

How to cook

1. Heat the oven up to 180 ° C.
2. All Vegetables Clean and rinse. Celery root Cut straw, fry on creamy oil. Add finely chopped carrots and onions, after a few minutes, put potato cubes and roast the vegetables for 5 minutes.
3. In the pot, pour hot broth, add spices and put in the oven for 5-7 minutes. Then put vegetables and prepare 10 minutes in the oven. Now you can add fused cheese and, at will, vermicely cane.
4. After 5 minutes, check the potato availability, turn off the heating and give the soup to stand another 10 minutes in the oven.

French peel in a pot

Traditional French soup is an excellent option for dinner, satisfying and delicious, even for those who do not like onions. Soup is fragrant, with a beautiful cheese crust from above.

Ingredients:

• 4 bulbs;
• 4 tbsp. butter;
• 1 tsp. salts;
• 1.5 liters of chicken broth;
• 500 ml of beef broth;
• 125 ml of red wine;
• 1 tbsp. Worcester sauce;
• fresh parsley;
• fresh thyme;
• 1 bay leaf;
• 1 tbsp. balsamic vinegar;
• black pepper;
• salt.

For crouthing:

• 4 pieces of french baguette;
• 8 Slices Cheese Gruyer;
• 50 g of mozzarella grated cheese;
• red paprika.

How to cook

1. Clean the onions, rinse, cut into thin rings, put in a large saucepan and fry 35 minutes on the creamy oil, adding salt, constantly stirring until the whole onion is cached and it will become almost like syrup.
2. In the pan, pour both broth, Worcester sauce and wine, put a Garni bouquet from parsley, thyme and laurel sheet, bring to a boil and boil for 20 minutes, then remove the greens. Fire Reduce, add vinegar, black pepper and salt, cover the lid and keep the soup hot.
3. Thermal cabinet turn on in the "Grill" mode and prepare rosy croutons, roasting each side of the baguette slices for 3 minutes.
4. Hot soup burst into the portion pot, put on top of the crown, 2 pieces of Gruyer cheese, a little mozzarella, spray with a red paprika and bake under the grill until the cheese crust is golden.
5. Serve french onion pot in a pot right away!

Cooking dishes in a pot is an old and very pleasant method. In addition, food is very useful, because all ingredients retain their useful properties. Having prepare soup in a pot is not necessary to be afraid that it will run away and stains you a plate or oven and it's all because the pot heats up evenly and keeps one temperature. Therefore, today we will try to prepare a soup in a pot in the oven. Will be delicious!

If you want to try to cook this dish, then get the pot and follow our recipe, your relatives after dinner will definitely tell you thanks.

Perhaps you will also be interested in the recipe:

Potted Soup Recipe

Ingredients:

- Tomato - 4 pcs.

- Carrot - 2 pcs.

- meat or vegetable broth - 5 -6 glasses

- Figure - 1/3 cup

- olive oil

- Garlic - 2 teeth

- Freshly ground black pepper

- Onions - 2 pcs.

- Parmesan cheese - 100 g

- Green onions - 1 beam

- Celery - 1 stem

- White beans - 1/3 cup

- Greens - 1 beam

- Green peas - 1/3 cup

- Salt - to taste

- Bay leaf

Cooking soup in pots

Step 1.

Celery cut into small pieces.

Step 2.

My carrots, cut into small cubes.

Step 3.

In a frying pan in olive oil, fry finely chopped garlic and onions until goldenness.

Step 4.

We look tomatoes and remove the skin with them. One tomato is finely cut and put in the pan to garlic with onions, 5 - 7 minutes.

Step 5.

Put carrots, celery, pre-selected white beans, peas, onions, tomato and garlic.

Step 6.

We fill it all in a pot in a small amount of water and send it to the oven until all vegetables are ready.

Step 7.

Then poured with broth, add a bay leaf and the remaining tomatoes cut into large pieces. And we return to the oven for 5 - 10 minutes.

Step 8.

Finished soup in a pot in the oven decorate the chopped greens and rub the cheese of parmesan. Be careful, the pot is hot, do not bother!

Enjoy your meal!

Rice soup, cooked in a pot, boiled a little longer than on the stove, but it turns out to be more delicious, welded, fragrant. It is not necessary to have a Russian oven at all, to prepare a delicious rice soup, we will need an oven.

Clay or ceramic pots resistant to high temperatures have long been used for cooking in different countries: in Russia, Ukraine, Moldova, Belarus, Bulgaria, Azerbaijan, Czech Republic, France, Italy, Hungary. Only before the potted pots were placed in the oven, and today - in the oven. The technology of preparing the first and second dishes in pots is very simple. From the hostess you only need to prepare products, put them in the pot, place the pot in the oven and set the desired temperature regime with the timer. So I want to think about the famous phrase from the fairy tale of the Brothers Grimm - "Pot, Var!"

Rice soup in pots is a wonderful first dish for family lunch. It is welded, satisfying and tasty. Prepared on chicken broth or as a lean option - on water. This recipe for the soup in the pots is designed for two 800 ml pots.

Recipe information

Cooking method: in the oven .

Training time: 1 h 20 min.

Number of portions: 4 .

Ingredients:

• potatoes - 2 pcs.
• fig - 3-4 tbsp. l.
• carrot - 1 pc.
• onions - 1 pc.
• chicken broth - about 1.2 l
• salt pepper
• garlic, bay leaf
• greens.

Cooking method

On a note:

• The first dishes in the pots are cooled very slowly. They can even be left for some time in the hot oven until the turn come to serve on the dining table.
• If you do not have covers for pots, they can be easily made with your own hands. You can knead the dough as on dumplings or dumplings. And you can use puff pastry purchased in the store. To cover the pot immediately before shipping in the oven. At a temperature of 170-180 degrees, such an edible lid should not burn (if the oven is normal) to one and a half hours of baking.
• Soup in the pots in the oven can be prepared on a chicken or meat broth, as well as on the water. If you cook on water, add a piece of cream oil at the end of the cooking or pour vegetable oil.
• For taste and aroma, on request, you can add chopped bell pepper to rice soup.
• The pots are designed only for use in the oven. If they put them on the burner, they will inevitably burst.
• Used pots better wash food soda, not soap means. The remains of the smell of food can be removed, if we rinse the pot with a solution of vinegar or lemon juice.

The heat-resistant clay food pots have long been used in many kitchens: Russian, Belarusian, Italian, Bulgarian, French, Hungarian, Azerbaijani, Czech, etc. But earlier they were simply indispensable, and now those who choose healthy, tasty And fragrant food.

Cooking in pots very simple: laid foods, covered the lid, put it in the oven, and the magic pot will boil himself, almost like in the fairy tale of the Grimm brothers. To accelerate the process, say and the wonderful phrase "Var, Pot, Var!".

And now a few serious advice for beginners to master the art of cooking soup in pots:

• buy ordinary clay pots, and not terracotta, covered with inland icing;
• before each use, immerse the clay pot for 15 minutes completely into water, for example, in the sink;
• put only in the oven and never - on the burner, on which, heating only from the bottom side, the pot will surely burst;
• put foil on the bastard, as water from pots will boil and splash:
• most often, the pot put in a cold oven, where they heat up gradually;
• to speed up the cooking process, you can put hot products into a pot, brought to the plane, and pour hot broth or water;
• in the cooking process, thick soup can only be diluted with hot liquids;
• preparing dishes in pots, it is possible, instead of clay covers, use the layers of the test, of which then the delicious bread will turn out;
• preparation of soup (when bookmarking not fried pre-products) takes at least 1.5-2 hours at a temperature of 180-200 ° C;
• it is better to get a pot of 10 minutes until the dish is ready, since the hot pot will continue to cook, so let him stand at room temperature for 10 minutes;
• taking out the pot out of the oven, put it on a wooden stand and never - on a cold surface;
• after cooking, fill the pot with water with vinegar and hold 30 minutes in a hot oven, and then flush with food soda. You can leave the pot on the night, filling it with water from 1-4 tbsp. soda that will help neutralize the smell of food in a pot;
• do not use soap and detergents and do not put the pot into the dishwasher.

Now, knowing all the rules, we begin to cook soups in pots, the recipes of which are simple and interesting.

Ingredients:

• 500 g. Pork;
• 1.5 - 2 liters. water;
• 500 g. Dry pea;
• 1 tbsp. butter;
• 1 onions;
• 1 carrot;
• 125. Smoked bacon (or breasts);
• 6 pieces of white bread;
• 1 garlic slicker;
• dried oregano;
• black pepper;
• salt.

How to cook

1. From pork and water, weld the broth, put ready meat, separate from the bones, cut down in small pieces and retain on time, and the broth straightened.
2. Dry peas rinse, soak in cool water for 30 minutes and strain.
3. Clean the carrots and onions, put finely cut. Bread cut into cubes, bacon - small slices.
4. In the deep frying pan hears the oil, 1 minute fry bacon, put onions and carrots, prepare everything together for 5 minutes.
5. Pour the leaky broth, add peas, bring the soup to a boil on a strong fire, remove the foam. Fire reduce and boil soup under the lid about half an hour.
6. At the end of the preparation, put a crushed garlic, pieces of meat, oregano, mix, break the soup into the prepared pot, cover with lids.
7. Hot pots put into the oven heated to 200 ° C and Tomite soup 15-20 minutes.
8. When submitting, in each portion plate, put 1-2 slices of fried bacon and crackers.

Chicken Soup in Pots

Ingredients:

• 2-3 chicken breasts;
• 1 bulb;
• 300 g. Mushrooms;
• 2 pcs. potatoes;
• 2 tbsp. flour;
• 4 cups of chicken broth;
• olive oil;
• 1 tbsp. butter;
• chilli;
• cayenne pepper;
• black pepper;
• salt;
• puff pastry.

How to cook

1. Chicken breasts Cut on medium cubes, cut in flour and quickly fry, together with onions and mushrooms, constantly stirring.
2. Pour 1.5 cup of chicken broth in the pan, mix, add salt, all spices and carry a chicken almost until readiness.
3. The contents of the frying pan lift into the portion potatoes, put the chopped boiled potatoes, make the broth and put the pot into the hot oven for 15 minutes.
4. Prepare "Linds": Puff pastry shape divide into circles with a diameter greater than 2 cm than neck pots.
5. Cover the pot with chicken soup tightly cover the dough, put the pot back into the oven and cook until the puff pastry bore.

Mushroom soup in a pot

For soup:

• 250 g. Fresh champignons;
• 100 g. Vermicelli;
• 50 yield of butter;
• 2-3 pcs. potatoes;
• 1 carrot;
• 1 leek (white part of the stem);
• 1 piece of celery root;
• parsley greens;
• green Sewing;
• black pepper;
• salt.

For dough caps:

• 250 g. Flour;
• 50 g. Pork Smaltsa;
• 7 tbsp. warm water;
• 0.5 ppm Salt.

Cooking process

1. Immediately turn on the oven and heat up to 180 ° C.
2. All vegetables, greens and mushrooms clean, rinse and cut: carrots, celery and potatoes - straw, onions - rings, greens - finely, champignons - plates.
3. Onions and mushrooms fry on creamy oil, put on the bottom of the pots, spread out the sliced \u200b\u200bvegetables, spray, pour boiling water and put for 15 minutes in the oven.
4. Prepare the dough, roll thin mugs, a little larger diameter than potted necks.
5. Remove the pot, add Vermichel, greens, black pepper and cover (tightly pressed) circles from the dough.
6. The temperature is reduced to 160 ° C and put the soup in the pot for another 10 minutes until the lids are twisted.

Soup cheese in a pot

Ingredients:

• 2 carrots;
• 1 onions;
• 5 pieces. potatoes;
• 100 g. Celery root;
• 30 of the cream oil;
• 2 melted cheese;
• 2 l beef broth;
• provencal herbs;
• black pepper;
• salt.

How to cook

1. Heat the oven up to 180 ° C.
2. All Vegetables Clean and rinse. Celery root Cut straw, fry on creamy oil. Add finely chopped carrots and onions, after a few minutes, put potato cubes and roast the vegetables for 5 minutes.
3. In the pot, pour hot broth, add spices and put in the oven for 5-7 minutes. Then put vegetables and prepare 10 minutes in the oven. Now you can add fused cheese and, at will, vermicely cane.
4. After 5 minutes, check the potato availability, turn off the heating and give the soup to stand another 10 minutes in the oven.

French peel in a pot

Traditional French soup is an excellent option for dinner, satisfying and delicious, even for those who do not like onions. Soup is fragrant, with a beautiful cheese crust from above.

Ingredients:

• 4 bulbs;
• 4 tbsp. butter;
• 1 tsp. salts;
• 1.5 liters of chicken broth;
• 500 ml of beef broth;
• 125 ml of red wine;
• 1 tbsp. Worcester sauce;
• fresh parsley;
• fresh thyme;
• 1 bay leaf;
• 1 tbsp. balsamic vinegar;
• black pepper;
• salt.

For crouthing:

• 4 pieces of french baguette;
• 8 Slices Cheese Gruyer;
• 50 g of mozzarella grated cheese;
• red paprika.

How to cook

1. Clean the onions, rinse, cut into thin rings, put in a large saucepan and fry 35 minutes on the creamy oil, adding salt, constantly stirring until the whole onion is cached and it will become almost like syrup.
2. In the pan, pour both broth, Worcester sauce and wine, put a Garni bouquet from parsley, thyme and laurel sheet, bring to a boil and boil for 20 minutes, then remove the greens. Fire Reduce, add vinegar, black pepper and salt, cover the lid and keep the soup hot.
3. Thermal cabinet turn on in the "Grill" mode and prepare rosy croutons, roasting each side of the baguette slices for 3 minutes.
4. Hot soup burst into the portion pot, put on top of the crown, 2 pieces of Gruyer cheese, a little mozzarella, spray with a red paprika and bake under the grill until the cheese crust is golden.
5. Serve french onion pot in a pot right away!

It is impossible to prepare more delicious soup than in a pot. Moreover, it can be done very quickly and simple.

Low French soup in small pots

Ingredients on 2 Pot
2 Pretty large onion bulbs.
500 ml of chicken broth.
Ground black pepper.
Thyme.
Cognac or brandy.
40 g of shaken butter.
Purified onions cut into very thin half rings. Heat the oil in a deep frying pan with a thick bottom, put onions, produce the caramelization process first on a large fire, periodically mix, prevent burning! If a thick liquid of brown will appear on the walls of the scenery, then it is gently sent to the total mass of a wet bow.
Gradually, Luke will appear a light caramel shade. At this time, fire should be reduced. Because the masses have become less, it does not torment to the merger. It must be stirred and prepare for about 3-4 minutes. If you notice that the bow is about to begin to pester the walls and the bottom of the dishes, pour some water (a couple of tablespoons), square onion, which is already caramellized.
Repeat the operation many times until the contents will acquire the color of boiled condensed milk. Now the fire will increase, prepare, intensively stirring, literally 1-2 minutes. I bring color to chocolate (burner should not be), remove from the stove, we pour cognac or brandy, stirring.
We prepare baguette in advance: lubricate slices with cream oil, salt, pepperm, sprinkle with thyme and send it into the oven for 5 minutes, poured with chicken broth, as they should be stirred, straighten into salt, pepper, put a thyme, bring onion soup to a boil, overflow in Pot.
Slices of bread with cheese put on top on soup. We send a pot into the oven. The soup is ready when the cheese is baked. Bake better under the "broom". We take out the pots, let them cool down a little - they are very hot and eat such fire soup is immediately impossible.
Recipe almost classic french. Only in France is usually brandy or brandy flaring. But is a high kitchen, and I have a homemade.

Pea soup in the oven in pots

Ingredients on 2 servings
4 tablespoons of dry pea.
250 g smoked ribs.
2 small potato tuber.
1 medium bulb.
Black peas.
Allspice.
1 dessert spoon with red sweet paprika.
Greens (charker, thyme, oregano, parsley, dill).
Salt.
Peas tweak overnight, rinse in the morning, put a poverty in the pot. To put on the peas lay a layer of chopped slices or potato cubes. On him - angled ribs, put any greens, sliced \u200b\u200bby "feathers" onions, poured peppers into the mortar, sprinkle with a paprika, slide a little, pour boiling water.
Send the potted bake to the oven, warmed up to 200ºС without covers. When the fluid boils into them, reduce the temperature to 80-90 ° C, cover the mudinkles with lids, prepare soup for another 2 hours, straighten up to salt. The finished soup cool down a little, serve in the same pot in which he was preparing.

Piti in pots: a recipe for a delicious Azerbaijani soup

Ingredients on 2 Pot
250 g of lamb (housing meat from the back leg or pieces of meat on the bone).
140 g of chickpeas.
50 g of Kurdnya Sala.
1 Medium onion bulbs.
8 edible chestnuts or 2 small potatoes.
Saffron.
Pepper.
Salt.
Soak nuts overnight in sufficient water, rinse in the morning. Cut the chestnuts with a wide side with a sharp knife, boil 12 minutes in a quiet boiling or put out to the desired condition in a frying pan under the lid, pouring water. Clear hot.
In the pot laying chicks, lamb, crushed on onions, large potato lobs (if you cook without chestnuts), spell a little. Cut the pot slices of the Kurdnyh Sala. Write on the plate a thick heavy cast-iron pan, put a pot with future naughty into it, turn on the fire. The skillet must warm up well, but not to fascinate through Chur.
When the soup boils, adjust the fire so that occasionally slightly bouffrox, after a while measure the temperature - it should be about 80 ° C. Prepare 8-10 hours, in a practically finished dish, put the prepared chestnuts (if you cook with them), pour the saffron diluted broth, straighten on the salt, pepper.
If there is no possibility to arrange such "dances" with a tambourine just cook the nobility in the oven - first bring to a boil, reduce fire up to 80 ° C, tomit about 10 hours.
Serve with pickles, raw bow and pita. Since the fluid with a multi-hour cooking has been strongly evaporated, then the finished broth from the lamb should be made separately in the plates.

Chicken oven soup in a pot

We often prepare such a dish in the summer in the oven, and in the winter - in the oven. You can cook in small portion sudinki or in a large pot on the whole company.
Ingredients on 2 Pot
2 chicken ham.
2-3 potato tuber.
1 big onion bulbs.
1 small carrot.
1 Little parsley root.
A piece of root celery.
Kohlrabi slice.
1 small zucchini.
1 small bay leaf.
2 small tomatoes.
Ground black pepper.
Salt.
Wash vegetables, cleaner, cut into large pieces. Tomatoes cut in half. The composition of vegetables can be changed at their discretion. Only carrots, onions and potatoes are mandatory components - slightly increase their number if there are no other vegetables.
Spreads the pots of chicken trees and row vegetables, slide a little, put tomatoes, bay leaf, ground black pepper, pour boiling water, put in the oven preheated to 200 ° C, covering the cover tightly. After boiling the temperature reduce to 180 ° C. Prepare about 50-60 minutes. Ready to eat, if necessary, straighten on salt, if you wish, sprinkle parsley, dill, cilantro. It turns out no less delicious than chicken noodles.

Mushroom soup in the oven in the pot

Ingredients on 2 Pot
120-130 g of fresh mushrooms (forest or champignons).
2 Small potatoes.
1 small carrot.
2 tablespoons of boiled barley.
1 Little bulb.
Creamy oil for frying onion and mushrooms.
Ground black pepper.
1 Little bay leaf.
Parsley greens, dill.
Salt.
Smooth in the creamy butter in a frying pan. Small bow cubes to light golden color, send to the bow well purified, wiped with cloth and chopped mushrooms. Cook together 3 minutes.
Potatoes, my carrots, clean, cut by large juliene or cubes. We decorate vegetables, welded breakfast equally into each pot, distribute mushrooms and onions, put the bay leaf, pour boiling water. We put in the oven preheated to 180 ° C for 40 minutes, turn off and leave to "reach" for another 10 minutes. When filing, we spare at the request of any greens.