Magic pot (dishes in pots - world classics)
Maghrib tadzhin and Indian a curry, the Hungarian goulash and Polish bigos, the German sausages with sourcrout and Italian risotto... Dishes in a pot by right can be considered as one of bases of national culinary tradition
Remember the wonderful, covered with bells pot which the prince - the swineherd made of Andersen`s fairy tale for the whimsical princess? If to take a hand over the steam rising from it, it was possible to learn what in what kitchen prepares. With what we will begin? Give from the Russian...Russian cabbage soup under a grain cover
Daily Russian cabbage soup from sauerkraut in Russia cooked
still in the ancient time. At first - in big clay pots: was such at each hostess - chugunka appeared only in the 19th century. In them Russian cabbage soup turned out rich, well uprevshy and tasty - heat of the Russian furnace covered a pot from all directions, and in it ever nothing burned slightly. For porridge used the pots less reminding a turnip in a form (in the Nizhny Novgorod province), or more roundish (in Novgorod). Took in a harvest season with themselves in the field the dual pots which were long keeping heat (it is interesting that in the countries of the Mediterranean in dual jugs keep wine, and it a long time remains cool). we Will try to prepare for
Russian cabbage soup in pots - in them and we will give. We need sauerkraut about a half a kilo, is possible a little more (choose in the market more sharply - from salad you will not weld Russian cabbage soup), two - three bones - are better from pork syrokopchenost, steam of carrots, steam of backs of parsley, a bulb, two tablespoons of spicy tomato puree, a tablespoon of wheat flour, two tablespoons of butter, a half-glass of sour cream, a two-liter saucepan of the cooked in advance meat broth, greens (parsley or fennel), bay leaf, salt and pepper (naturally, to taste).
At first we extinguish on a frying pan cabbage with fat and bones from svinokopchenost, having added a half of a tablespoon of a tomato - mashed potatoes. We extinguish long - one and a half - two hours until the cabbage becomes reddish, soft, with slightly sweetish smack. We spread it in a pan with broth and about an hour more we cook everything on slow fire. Approximately for half an hour up to the end we add fried with a tomato - korenye mashed potatoes, and in 10 - 15 minutes - bay leaf, pepper and flour pan-frying (the roasted flour). It is good to put 2 - 3 segments of the garlic pounded with salt in ready Russian cabbage soup.
I here still: we undercook Russian cabbage soup a little (minutes for 15 up to the end, right after that as spices added, we remove a pan from fire) and we spill them in portion clay pots (capacity no more than 1 l). We put in each piece of meat and a segment of the garlic pounded with salt, we grease a neck with the shaken-up egg, densely we seal pots flat cakes from fresh yeast dough (egg greasing - some kind of glue, and dough will keep densely and reliably) and we send to an oven. When flat cake - a cover is reddened and will begin to be curved, Russian cabbage soup is ready. Naturally, is them better directly from a pot a wooden spoon. If in them the meat then any of the second also suffices it is not required. And about a short glass of ice vodka you already and guessed...Try
“A basis of empires“
France - one of the countries where traditionally used pots for preparation of simple and nourishing dishes whose wonderful variety since the Middle Ages pleased both peasants, and kings.
For example, sweat (pot? e; from pot - “pot“) - dense soup - ragout from pork and cabbage (on structure close to our Russian cabbage soup) which cooks in one pot, in it and moves. This ancient food known and under other names (hochepot, garbure, oille), is still very popular in rural areas, and in each region there is the recipe. So, in Artua, on North - the West of France (between Picardy and Flanders) which gave the name to the artesian well for the first time dug here in the 12th century prepare for the ancient province sweat on - artuazsk (pot? e art? sienne). Put in a pot the pork head, lard, mutton brisket, sausages anduy, sheet cabbage and potatoes.
Sweat on - overnsk (pot? e auvergnate) - cabbage, carrots, turnip, fresh pork or corned beef, sausages and a half of the pork head (not for nothing across all France overnets have a reputation stingy - here in Artua do not feel sorry for whole!) . Heretics are Cathars in the pot (pot? e albigeoise) put excellent ingredients: beef leg, veal knee, raw smoked gammon, duck konf, Toulouse sausages, carrots, turnip, celery, leek, white cabbage and haricot. Imagine this powerful, dense ligature of tastes and aromas! Now let somebody will try to claim that Albigensian wars were launched for religious and political reasons, to us, culinary specialists, it is obvious: the recipe of this dish, probably, which is carefully concealed from the other population of France was the cause.
Dispersed worldwide and a potofa (pot - au - feu; literally - “a pot on fire“) - truly and the first and second which even today when traditions of classical French cuisine push soups the background, enters ten the most popular and loved in this country dishes. Not without reason Mirabo called it “a basis of empires“. In centuries numerous recipes of its preparation collected. One is invariable: train him in a big pot, certainly, with herbs and seasonings.to
For good to a potofa need such pieces of meat that also broth turned out rich, and a stone to all got brain, and boiled meat was juicy and gentle. Therefore from pieces worse one or one and a half hours cook broth, and then - in hot - add top-quality meat (that meat juice “was sealed“) and weary still a couple of hours.to Potofa is more tasty than
next day and the stiffened fat it is simpler to remove before it to warm. Classical vegetables: carrots, turnip, onions (usually klute - the bulb covered with carnation “carnations“ as a sea mine), leek, a celery (usually cut identical length and connect in a bunch) and a parsnip. Business does not do without “a garna bouquet“ and aromatic herbs. Potatoes are cooked separately and if add the cabbage then which is previously blanched that its strong spirit did not block delicate aroma of meat and all other.
to Potofa is the whole meal. Broth is filtered (sometimes for color add fried onions, slightly warm up and again filter, it is not forbidden to splash in broth for taste of port or Madeira) and given separately - with hot croutons on which smear marrow, and to it - the meat and vegetables strewed with coarse sea salt and fresh ground black pepper. In the east of France as a juicy additive offer marinated vegetables (cucumbers, small svekolka, onions), grated horse-radish, mustard.Try
! Sweat Lorrain Meat with malt liquor and prunes on - Irish
In Castile or La - Manche to you by all means will give to
- olyyu (olla) - the Spanish wide clay pot in which cook meat, stewed with vegetables. This simple country dish with not really beautiful full name - olla podrida (olya - a podrida; literally “a rotten pot“) - once was food of poor people, however today wealthy Spaniards also do not refuse it.
I if to poor Don - to Quichotte had to be content with “beef, than mutton“ more often, then in modern versions of an olya mix of beef, pork, veal, mutton, salted pork fat and smoked estremadursky sausages which extinguish in a pot on slow fire 1,5 - 2 hours - with green peas, a Savoy cabbage, carrots, potatoes, onions and garlic is used. Andalustsa, besides, the season it with darling kuminy. Then meat is taken out and separated from bones, sausage is sliced, returned in a pot, allow to begin to boil once again and before a tax to a table, strew a dish with greens of parsley and grated cheese. The Spanish olla podrida strongly entered not only world culinary terminology, but also English: British call so not only this Spanish dish, but also stuff (mix), and even the musical potpourri.
Instead of the conclusion
In Italy even knows to small children that such ankonsky brodetto (ancona brodetto, from brodo - “broth“) - the well-known fish ragout made in a pot and reminding soup. By ancient tradition, in dense fish soup from Ancona - ancient seaport to Brand, there have to be exactly thirteen grades of fish - on number of the apostles participating in the Last Supper though it is quite admissible to add to it any seafood.Try
- of Brodetto on - ankonsk
- Fish in a pot on - Catalan
of Similar dishes in kitchens of the different people great variety. Literally all culinary color of Latin America is concluded in extremely popular Argentina puchero (puchero) - from the beef brisket, mutton, chicken, garlick sausage, salted pork fat, haricot, potatoes with pepper, a marjoram and vegetables made in one pot. At the western Karelians who were once inhabiting the regions of Finland, boundary with Russia, it is a patakoasa (on - Finnish “stalemate“ - a pot, and “patakoasa“ - prepared in a pot) - pork with pearl barley which long pines in a pot. Belongs to the same category also South African poykikos (potjiekos) which still the first cape settlers, the wandering cattle-farmers and hunters did in a traditional pig-iron pot on three legs: a big chunk of meat, several potatoes, onions - and all. It is possible to continue indefinitely...Than pots are so good
? The situation familiar to any hostess expecting guests: the kitchen is forced by bowls, pans, frying pans, it is necessary to run from a table to a plate, to overturn something, somewhere to add wine, at the same time shaking up something a nimbus. From an oven smells of fried - it is time to water meat. And there will be a mountain of dirty ware in the evening. And if to prepare a main course in a pot how many forces and time it is possible to save! In advance to put in it all ingredients, to put in an oven and when all sit down at a table, it is simple not to forget it to include. And then to wash it in five minutes. Here and all cleaning...
at the same time what you decided to make, result (you are surprised) - always positive. What is it explained by? The preparation duration (softness of meat / bird / fish is guaranteed), abundance of ingredients (taste interesting and saturated) and, not least, a peculiar ritual of giving. Both modern Italian ceramic, and ancient clay pots perfectly look on a table and create feeling of authenticity and naturalness. And what else is necessary for a feast, pleasure and companionship? Practically nothing - bread yes wine...
By the way
of the Word “pot“ (“rooms“) and “potter“ (“gorjnchar“) come from an Old Russian “grjn“ (“horn“ - the melting furnace), related to Latin fornus (furnace) which, in turn, goes back to Old Indian gharnas (heat)“ - such definition is given in the dictionary of Russian by the famous philologist - the Slavist Max Fasmer.people learned to Do to
ware of the burned clay during era of the early Neolithic - great opening, on the importance comparable with fire getting. And later invented a potter`s wheel.
the Ware from the burned clay porous therefore passes moisture and absorbs various impurity (for example, I sit down), glazed (with the vitreous covering from 0,15 to 0,3 mm thick fixed by roasting) - waterproof, is protected from pollution and is well washed.