Rus Articles Journal

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...



  • Stewed meat with mushrooms on - Slavic
  • Hot of veal in a pot
  • Pork in a pot with vegetables

“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.


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.


! Sweat Lorrain Meat with malt liquor and prunes on - Irish


In Castile or La - Manche to you by all means will give to