Soup in a cast iron pot over a fire. Recipes for preparing first courses in a cauldron, how to cook shurpa, soups, kulesh, goulash, kharcho, bograch in a cauldron

When a trip to nature takes place more than once over the summer and the whole company is already tired of traditional barbecue or steak, it’s time to think about what new dishes to add to the menu and cook them over an open fire. An excellent option in this case would be cooked shurpa over a fire. Little children will like a liquid dish in a cauldron, and adults will like it as a godsend, especially if you have been on vacation for several days.

How to cook shurpa in a cauldron outdoors

According to the traditional recipe, shurpa is cooked over a fire from the vertebral part of lamb, and the meat must be fresh and always on the bone. But by adapting the recipe to the ingredients you have on hand, you can use meat from another animal, poultry, or even fish. Game shurpa is very tasty. Therefore, when going out into nature, you can even hunt a little, and then cook a family dinner from your catch.

Cooking time: 2 hours.

Number of servings: 8-10.

Ingredients:

• lamb on the bone - 1 kg;
• potatoes - 1 kg;
• onions - 3 pcs.;
• carrots - 2 pcs.;
• tomato - 2 pcs.;
• eggplant - 1 pc.;
• bell pepper - 2 pcs.;
• fat - 100 g;
• garlic - 2 cloves;
• dill - 1 bunch;
• parsley - 1 bunch;
• Bay leaf;
• spices - black pepper, cumin, coriander, barberry;
• water - 4 l.

Preparation

1. To prepare shurpa in natural conditions, equip yourself a workplace: stock up on the required amount of firewood, securely fasten the tripod for the cauldron and get ready to create a culinary masterpiece. First, melt the fat in a cauldron.
2. The meat that goes into the cauldron next must be washed and cut into pieces no smaller than a matchbox. Dip the lamb into the melted fat and fry until an appetizing golden crust appears.
3. While the meat is frying, there is time to wash and chop the onion and garlic. We turn the onions into large half rings, and the garlic cloves into small cubes using a knife.
4. Add spices, onions and garlic to the meat. Fry for another 5 minutes until the meat turns golden brown. Now fill the meat with water and wait for it to start boiling. Be sure to skim off the foam and salt the broth. The meat will simmer in the cauldron for about an hour, during which time you need to maintain medium heat. It is important to light and maintain the fire at such a level that there is no strong boiling of liquid in the cauldron, but also to prevent the complete absence of boiling bubbles.
5. Although some recipes do not involve cutting vegetables at all, because they are still served as a separate side dish, even potato tubers are specially chosen smaller and dipped into the broth whole; for aesthetics, we will chop them a little. Cut the potatoes into 4 parts, and carrots, tomatoes and eggplants into large cubes.
6. After an hour, add potatoes, eggplants and carrots to the broth. 15 minutes of boiling shurpa will be enough. While the vegetables are cooking, chop the herbs and bell pepper.
7. Add tomato and pepper slices. Taste the shurpa for salt, add more salt if necessary, and add a bay leaf. After 10 minutes, remove the shurpa from the fire and remove the bay leaf.
8. Each person is served a portion of shurpa in two plates: the broth is poured into a deep bowl, sprinkled with herbs, and vegetables and meat are placed in a separate plate and eaten as a bite with the broth.
9. A little about spices: instead of buying them separately, you can go to a special spice department and ask the seller to put together a “bouquet” for your shurpa. You will receive all the necessary spices in a bag in the required proportions.

Onion broth dressing

Shurpa cooked over a fire will have a completely different taste if served with pickled onion dressing. The marinade gives the shurpa a special taste, sourish-spicy, and breaks down the layer of fat, which quickly floats to the top of the broth.

Cooking time: 10 minutes.

Number of servings: 10.

Ingredients:

Preparation

1. Finely chop the onion into half rings.
2. Add salt, mix, pressing lightly. It will be more convenient to do this by hand.
3. Add a little sugar, vinegar and add water.
4. Pickled onions are added to the bowl with broth, sprinkled with herbs on top.
5. The recipe for this marinade is standard, and you have already used it more than once for other dishes. Therefore, choose the proportions of sugar, salt and vinegar to your taste.

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Today we will cook Kharcho

Kharcho, one of the most recognizable dishes in the world. This is a thick, rich soup with meat, rice, herbs and a lot of spices, which give it an unforgettable aroma. The traditional Kharcho recipe does not use potatoes. Rice and crushed walnuts add thickness to the dish.

A characteristic difference between this national Georgian dish and other meat soups is the use of exclusively beef, grated walnuts and various spices in its preparation. These components are not replaceable and cannot be removed, since this completely changes the character of kharcho as a national soup with a taste unique to it.

You can also watch a video recipe for making Kharcho at the end of the page.

Ingredients that we will need to prepare Kharcho:

The amount of ingredients is calculated for the volume of a five-liter cauldron.

• Beef – about 800 gr.
• Carrots – 1 pc.
• Onion – 2 pcs.
• Rice – 4 tablespoons
• Shelled walnuts - tablespoon
• Sour plum – 3 – 4 pcs.
• Tomato paste – 2 tablespoons
• head of garlic

Greenery:

• Parsley
• Cilantro
• Dill

Spices:

• Salt
• Ground red pepper
• Ground black pepper
• Dried garlic
• Coriander
• Khmel-suneli

So let's get started!

Place the whole piece of meat in a cauldron and fill it with water.

Put the cauldron on the fire.

When the water boils, add a teaspoon of salt.

Note: The meat must be thoroughly boiled to create a rich broth. To do this, cook a whole piece of beef over medium heat for one and a half to two hours.

While the meat is cooking, peel the plums and remove the pits. We should have a puree of plum pulp.

When the meat is completely cooked, take it out of the cauldron and cut it into small pieces.

And place the meat back into the cauldron.

Add the previously made plum puree.

A couple of spoons of tomato paste.

And put the cauldron back on the fire.

Note: Now the contents of the cauldron should boil.After boiling, continue to cook over medium heat for about five minutes.

While our dish is preparing, chop the carrots.

Add carrots to the cauldron five minutes after boiling.

Cut the onion into half rings along the grain.

Add the onion to the pot ten minutes after the carrots.

Now, leave the contents of the cauldron to simmer over low heat for about thirty minutes.

In the meantime, we'll press the garlic.

Now crush the walnuts.

And mix these ingredients.

After thirty minutes, add four tablespoons of rice and continue cooking for another 10 minutes.

When the rice is almost ready, add the nut-garlic mixture and continue to cook over low heat for exactly 15 minutes.

At this moment, do not forget to check the contents of the cauldron for salt; add salt if necessary.

Now add spices:

• teaspoon khmeli-suneli
• teaspoon dried garlic
• half a teaspoon of coriander
• a third of a teaspoon of ground red pepper
• a third of a teaspoon of ground black pepper

Stir and let simmer for exactly five minutes over low heat.

At this time, chop the greens and after five minutes add them to the cauldron.

We are waiting for Kharcho to boil. Leave on low heat for another minute, then remove from heat and let it brew for exactly five minutes.

Finally Kharcho is ready!

You can also watch a video recipe for making Kharcho.

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Soup over a campfire is an ideal delicacy for travelers and tourists, as well as for people who prefer outdoor recreation. In this article we propose to consider several options for its preparation. Here are several recipes for soup over a fire in a cauldron.

Pea soup recipe

This version of the first course is distinguished not only by its pleasant taste and aroma, but also by its economy, since all products are relatively inexpensive. Below we will look at the ingredients and recipe for making soup in a cauldron over a fire.

Grocery list

So, we will need a set of the following products to prepare pea soup over a fire:

• Ordinary water - 4 l.
• Peas - 0.5 kg.
• Stew in jars - a couple of pieces.
• Smoked sausage - 0.2 kg.
• Potatoes - a couple of pieces.
• Onion - one large piece.
• Garlic - half of the middle head.
• Carrots are one thing.
• Salt and pepper - at your discretion.

Now that we have the ingredients, we can proceed directly to the cooking process itself.

Cooking instructions

Step-by-step instructions for preparing soup over a campfire:

Step 1. Light a fire and set up a cauldron. Fill the pot with water and let it heat up.

Step 2: Place the peas in the water. Prepare the vegetables, peel and cut them.

Step 3. The peas will contribute to the formation of foam, this should be removed regularly. After the peas have boiled for about half an hour, you can add the previously prepared potatoes and carrots to the cauldron.

Step 4. After 15 minutes, you need to put stewed meat, smoked sausage, and onions into the pot. Add salt and pepper to your taste.

Step 5. Cook until all the peas are boiled, when this moment comes, you can add the garlic.

Step 6. The soup should stand covered with a lid for about half an hour, after which it can be served.

A little trick: if you don’t like cooking pea soup because of the cooking time, then there is a way out. Judging by the reviews of housewives, peas will cook very quickly if you add soda to the water. You don't need a lot, just the tip of a teaspoon is enough.

There is such a dish in Uzbek cuisine as shurpa. To put it simply, it is a soup with vegetables and lamb. How to cook soup over a campfire with lamb and vegetables, we’ll look at it in more detail below.

• Fresh lamb - 1.5 kg.
• Carrots - 1 kg.
• Onions - 1 kg.
• Red onion - 1 kg.
• Potatoes - 1.5 kg.
• Tomatoes - 1 kg.
• Bell pepper - a couple of pieces.
• Greens: cilantro, dill, parsley - all in a bunch.
• Coriander - a couple of teaspoons.
• Zira - one teaspoon.
• Khmeli-suneli - a couple of teaspoons.
• Dry garlic - a couple of teaspoons.
• Black pepper (ground) - a couple of teaspoons.
• Salt - to your own taste.

Campfire soup recipe

Step 1. We need to wash and peel all the vegetables. We also wash the meat.

Step 2. The meat must be separated from the bone. Cut the pulp into arbitrary pieces and set aside, since first you need to pour water into the cauldron and put the bones, this is necessary for the broth. The bones should be cooked for about half an hour, and only after that can the pulp be added. When foam forms, it must be removed.

Step 3. Red onion needs to be cut into large half rings and added to our broth.

Step 4. Carrots, bell peppers, ordinary onions and tomatoes need to be cut. It is better to cut all of the above into larger pieces, not too small.

Step 5. When the meat has boiled for an hour and a half, you can add our chopped vegetables, and after another half hour, spices and herbs.

Step 6. Cover the finished dish with a lid and let it sit for a while.

This was a simple and delicious campfire soup recipe.

Fish soup at the stake

Every avid fisherman cannot ignore such a soup on a fire in a cauldron, as Judging by their reviews, this is a very satisfying and atmospheric dish that gives not only satiety, but also full enjoyment of the process of fishing or hiking. In this recipe we will describe the basic principles and rules for preparing real fish soup in a cauldron.

This is important to know

To successfully prepare fish soup, experienced chefs advise you to learn some rules:

• Use clean spring or mountain water. You will see that the taste of such fish soup will be many times greater than the taste of soup prepared simply with tap water. If you do not have the opportunity to get spring water, then at least use purified store-bought water, which is sold in bottles.
• A real fish soup must go through three stages of preparation, which we will discuss below.
• And finally, don’t go overboard with the spices! They can “clog” the taste of the fish, and then the fish soup will not turn out the way it should be.

Products needed to prepare fish soup

In order to prepare such a soup over a fire, we will need a number of the following products:

• Small fish (for example, ruff or river perch) - 0.3 kg.
• Larger fish (for example, pike perch or river ide) - 0.6 kg.
• Carrots are one thing.
• Onion - one piece.
• Greens - to your taste, preferably parsley and celery.
• Black pepper (peas) - to your own taste.

How to cook?

Step 1. Smaller fish must be gutted and washed thoroughly. There is absolutely no need to clean it. Gutting is necessary in order to avoid the bitter taste of the broth or its cloudy color. We need small fish for the broth, so we boil it very well. After the goal is achieved, pour the broth into a separate bowl. The remaining fish can be eaten or thrown away, it is at your discretion.

Step 2. We need to filter the resulting broth or simply strain it. Then pour it back into the cauldron and put it on the fire. We place larger fish in the broth, but not all of them, but only half of the total mass. There are more requirements for large fish; it must be carefully prepared, accordingly, not only gutted and washed, but also cleaned. The fish also needs to be boiled; this effect can be achieved in about forty minutes.

Step 3. After our large fish has boiled sufficiently, we take it out of our broth. You can eat it just like that or cook something based on it, but we won’t need it in soup. Look at the level of the remaining liquid in the pot; if there is not much left, then add a little boiled water. The second part of the large fish must be prepared as above. We put it in the broth. In addition to it, add carrots, onions, herbs and spices. Vegetables must be peeled and chopped (not very finely) in advance. Cook our fish soup for about half an hour. It is important to note here that the soup should not boil too much. It should gurgle barely noticeably.

Step 4. After the allotted cooking time has passed, we remove the cauldron from the heat, cover with a lid and let the dish brew for about another quarter of an hour. And only after this can we serve our fish soup.

This recipe is quite simple to prepare, although not very fast, but this is the kind of fish soup that is considered real. Fishermen and nature lovers recommend this first dish, as it turns out to be very rich and aromatic.

Conclusion

As you can see from the article, you can cook various soups over a fire. Cooking times vary and so do the ingredients. You can experiment with the second recipe and add any other meat instead of lamb. For vegetarians, this eggplant recipe is great. Thus, there is plenty to choose from; all you need to do is bring a little imagination into your cooking.

The most common recipes for dishes that are cooked in a cauldron outdoors in Russia are fish soup and porridge. For fish soup, the best small fish and larger fish heads are selected. Vegetables and spices are added to taste, they can be very different: potatoes, carrots, zucchini, bell peppers, onions, celery, turnips, radishes, beets, fresh herbs. In some cases, cereals are also used, but less often (classic fish soup goes without them).

The five most commonly used ingredients in recipes for dishes in a cauldron over a fire:

Rich porridge in a cauldron is cereal (most often pearl barley, buckwheat, millet, rice) and “filler”, which can be:

• any vegetables
• fresh meat
• sausage
• stew

What to cook in a cauldron over a fire? See recipes on the website

The most popular recipe is wheat field porridge with garlic and lard, stewed meat and onions.

Pilaf in a cauldron over a fire has become popular in recent years. First of all, because a cauldron is an ideal dish for it. Well, taste and ease of preparation also matter. Beef, lamb, pork, chicken - in our country they take any meat for it, focusing only on their taste, bypassing traditions.

Uzbek neighbors shared a recipe for dumlyama, which is cooked over a fire in a cauldron. Essentially, this is a “hodgepodge” stew, for which any vegetables and meat are suitable. First, the meat is fried with onions, then other vegetables (and even fruits!) are added to it one by one. Moreover, you don’t even need to cut the latter - you just need to peel it.

Another eastern guest is shurpa soup, thick and rich (look for the recipe with photos on the website). You can also approach its preparation creatively and change the composition of the products as you wish. The main thing is that it is beautiful, tasty and rich.

What better way to end an active day outdoors? Of course, a delicious and satisfying dinner. Shurpa on a fire in a cauldron combines both of these features. This thick meat soup, flavored with oriental spices, will not leave anyone indifferent.

Like any recipe for oriental cuisine, shurpa over a fire involves maintaining exact proportions between the components. It’s better not to be lazy and look for the freshest ingredients for the dish. Then you can be sure that the soup will turn out really tasty, even if none of the companies knew how to cook shurpa before.

Main ingredients include:

• Meat. It can be lamb, beef or pork. The main condition is that it is not too greasy. It’s good if it’s on the bone;
• Onion. You can take red;
• Carrot;
• Potato;
• Bell peppers;
• Tomatoes;
• Garlic;
• Spices. They are selected according to taste, but as a standard, in addition to salt, the dish includes cumin, barberry, coriander, and sometimes suneli hops;
• Greenery. The bigger, the better.

The exact quantity of products depends on the type of meat chosen and the number of people in the company.

Many outdoor enthusiasts will probably be interested in learning how to cook shurpa over a fire. In fact, there is nothing complicated about it.

It is necessary to expect that the cooking process may take about 2 hours, depending on the type of meat and the volume of the cauldron. A tasty dish will turn out if the meat is as fresh as possible and the spices are fragrant. According to tradition, the broth is poured into deep bowls, and vegetables and meat are placed on separate plates. Pickled onions complement the dish very well.

Lamb shurpa on fire

Lamb shurpa over the fire is a traditional version of this dish. Ribs work especially well here.

Cooking process:

1. 1 kg of lamb is boiled in a cauldron with 5 liters of salted water. Approximate time -1.5 hours. In this process, it is important to maintain low heat and remove any foam that appears in time;
2. 3-4 onions are cut into rings and sent to the meat;
3. After 5 minutes, 5 coarsely chopped carrots are sent into the cauldron. Cook the dish over the fire for another 10 minutes;
4. At this stage, add your favorite spices to the dish, and also increase the amount of salt if necessary;
5. After another 10 minutes, add 5 chopped tomatoes to the soup and continue to simmer for another 5 minutes;
6. Lastly, add 6 potatoes, cut into cubes, and after 5 minutes - 3 bell peppers;
7. All you have to do is wait 5-7 minutes and the dish is ready. All that remains is to generously sprinkle the hot soup with your favorite herbs.

This version of shurpa in a cauldron over a fire will satisfy even the hungriest men after an active walk in the fresh air.

Pork shurpa on fire

For those who really love soft pork, the recipe for shurpa over the fire based on this meat will appeal to you. In this version, ribs are also most appropriate.

Cooking process:

• In a cauldron in vegetable oil, first fry an onion cut into half rings;
• An aromatic smell that appears indicates the need to add meat. Its quantity is optimally varied from 0.5 kg to 1 kg;
• When the meat stops releasing liquid abundantly and reaches the stage of half-cooking, coarsely chopped vegetables are sent to the cauldron: 1 carrot, 1 bell pepper, 3-4 medium potatoes;
• After 5 minutes, you can add a couple of chopped peeled tomatoes to the vegetables;
• When the frying has acquired the desired consistency, drinking water is poured into the cauldron so that it completely covers the vegetables;
• At the same time, add all the necessary spices, salt and pepper. Close the lid and simmer the dish over low heat for 40-45 minutes;
• Shurpa is left to brew on the fire in a cauldron for 10 minutes.

The finished dish is served with fresh herbs and garlic. The meat turns out very soft.

Beef shurpa on fire

Beef shurpa over the fire - a leaner version of the dish

Cooking process:

• Shurpa cooked over a fire will taste better if you first separate the pulp from the pit. Total amount of meat – 1.5-2 kg;
• Fry the meat in a cauldron with vegetable oil, stirring it occasionally;
• Add diced vegetables to the semi-finished meat: 3 onions, 1 large carrot, 4 tomatoes;
• When the vegetables are well fried, pour water into the cauldron so that it covers all the ingredients. Cook the dish for 45 minutes;
• Add 3 more chopped onions, 2 bell peppers and a head of garlic to the soup. If you want a spicier dish, you can put a couple of hot chili peppers in the cauldron;
• After 10 minutes, all that remains is to add 1 kg of potato cubes. And also salt and spices;
• After 10-15 minutes of cooking, the shurpa is ready.

Even children will like this dish because of the lean meat and a lot of tasty vegetables.