Dishes in pots in the oven

Dishes in pots in the oven are healthy and with a special taste food from a mix of different products: meat, vegetables and cereals, similar to dishes from a real Russian oven. The ingredients selected according to the recipes are simultaneously placed in ceramic pots and simmered in the oven in their own juice without stirring evenly on all sides, which preserves the taste, aroma and beneficial properties of the products.

Potatoes with meat in pots in the oven

Potatoes with meat in pots in the oven have many cooking options and the proposed recipe is not original, but maybe someone will like it. For this dish, fry the pork and onions separately. Then cook the meat with potatoes, under sour cream sauce in pots at high temperature for 30 minutes.

1. 
   Prepare a simple set of ingredients for this dish according to the recipe.
2. 
   Cut the pork into small pieces.
3. 
   Fry it in heated vegetable oil over high heat until golden brown on all sides.
4. 
   Chop the peeled onions and fry them in another frying pan until lightly browned.
5. 
   In a separate bowl, mix sour cream with 100 ml of water, salt and black pepper.
6. 
   Place the fried pork in the prepared pots.
7. 
   Place the fried onions on top, add a little salt and pepper.
8. 
   Cut the peeled potatoes into medium cubes and place on top of the onion.
9. 
   Pour sour cream sauce over these ingredients evenly.
10. 
    Turn on the oven at 260°C. Bake the meat and potatoes for 30 minutes. Serve the prepared dish at the table in pots or arrange on plates, sprinkled with chopped herbs. Bon appetit!

---

Roast potatoes with pork and mushrooms in pots

Roast potatoes with pork in pots, complemented with mushrooms, turns out very tasty at home, but in other dishes and even in a slow cooker you won’t get this taste. The recipe is simple, quick and has a small set of ingredients.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 2 (two pots).

Ingredients:

• Pork – 500 gr.
• Large potatoes – 3 pcs.
• Champignons – 300 gr.
• Carrots – 1 pc.
• Vegetable oil - for frying.
• Salt - to taste.
• Ground black pepper - to taste.
• Seasonings - to taste.

Cooking process:

Step 1. First of all, prepare all the ingredients for the dish according to the recipe. Rinse the pork and mushrooms under cold water and dry with a napkin.

Step 2. Cut the meat into small cubes. Cut the champignons in half, and if large, into 4 parts.

Step 3. Peel and wash the potatoes and carrots and cut into medium pieces.

Step 4.Heat vegetable oil in a frying pan. On it, over high heat, fry the sliced ​​pork and champignons until lightly browned. Then salt them a little.

Step 5. Place the fried meat and mushrooms in the prepared pots; for the roast to be tasty, they should occupy at least half of the pot.

Step 6. Place sliced ​​carrots on top of the meat.

Step 7. Place the chopped potatoes in the top layer in the pots. Sprinkle it with salt and black pepper and add any seasonings, such as Provençal herbs, for flavor. Pour half a glass of clean water into each pot.

Step 8. Turn on the oven at 200°C. Bake the roast for 35-40 minutes.

Step 9. Serve the cooked roast potatoes with pork and mushrooms hot in pots, but you can place them on portioned plates. Bon appetit!

Dumplings in a pot with cheese

Dumplings baked in a pot with cheese differ significantly in taste from dumplings prepared in traditional ways, although they require a little more time to cook. You can bake both homemade and ready-made dumplings, and the taste can be supplemented with vegetables or mushrooms. In this recipe we bake dumplings in sour cream sauce with tomatoes and onions.

Cooking time: 50 minutes.

Cooking time: 5 minutes.

Servings: 2.

Ingredients:

• Dumplings – 300 gr.
• Cherry tomatoes – 4 pcs.
• Onion – 1 pc.
• Hard cheese – 40 gr.
• Sour cream 20% – 2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Bay leaf – 2 pcs.
• Greens - to taste.

Cooking process:

Step 1. Place the dumplings into the pots prepared for baking; they should occupy no more than 2/3 of their volume.

Step 2. Then fill them completely with boiling water.

Step 3.Cut the tomatoes and peeled onion into small cubes.

Step 4. Place the chopped vegetables into pots on top of the dumplings.

Step 5. Sprinkle the ingredients with salt and black pepper, add bay leaf and heavy sour cream.

Step 6. Turn on the oven at 180°C. Cover the pots with lids and place in the oven for 30 minutes.

Step 7. After half an hour, remove the lids. Sprinkle the contents of the pots with shredded cheese and continue baking for another 10 minutes until the cheese melts.

Step 8. Sprinkle dumplings with cheese cooked in pots with finely chopped herbs and immediately serve hot. Bon appetit!

Beef in a pot with vegetables

Beef in a pot with vegetables will be a tasty and colorful dish on any table. You can bake it either in a large pot or in small portioned pots. In this recipe, marinate the beef with seasonings and fry it. From vegetables we take leeks, carrots, eggplants and green beans. Stew beef in light beer.

Cooking time: 2 hours 15 minutes.

Cooking time: 15 minutes.

Servings: 4.

Ingredients:

• Beef – 500 gr.
• Eggplants – 3 pcs.
• Carrots – 3 pcs.
• Leek – 1 pc.
• Green beans – 200 gr.
• Light beer – 500 ml.
• Broth – 100 ml in each pot.
• Salt - to taste.
• Seasoning mixture - to taste.
• Vegetable oil – 3-4 tbsp.

Cooking process:

Step 1. Rinse the beef, cut into small pieces and place in a separate bowl. Sprinkle it with salt and any seasonings, pour in vegetable oil, mix well and put in the refrigerator for 1 hour to marinate.

Step 2. After this time, fry the beef pieces in a dry frying pan, without adding oil, over high heat until golden brown on all sides.

Step 3.Place the fried beef in the pots prepared for baking.

Step 4. Wash the vegetables indicated in the recipe, and you can change the set of them as you wish, cut them into pieces the same size as the meat, sprinkle with salt and seasonings and mix.

Step 5. Then place the chopped vegetables into pots. Pour light beer into each pot about 2 cm above the bottom and add 100 ml of any broth. Turn on the oven at 200°C. Bake beef for 30 minutes. Then carefully mix the contents of the pots, reduce the oven heat to 180 degrees and continue baking for another 30 minutes.

Step 6. Serve the beef and vegetables cooked in pots to the table hot in pots or on plates. Bon appetit!

Millet porridge in a pot in the oven

Millet porridge in a pot in the oven is prepared in different ways: with milk, with the addition of vegetables, mushrooms and meat, or as a side dish for other dishes. In this recipe we prepare porridge according to the simplest and easiest version, using water and butter. The taste and friability of millet porridge depend on the color of the cereal, because light millet cooks well, while dark millet will make porridge crumbly.

Cooking time: 80 minutes.

Cooking time: 10 minutes.

Servings: 2.

Ingredients:

• Millet – 150 gr.
• Water – 450 ml.
• Salt - to taste.
• Butter – 50 gr.

Cooking process:

Step 1. First of all, prepare a simple set of products for porridge and a baking pot.

Step 2. To prevent the millet from becoming bitter, you need to rinse it thoroughly, place it in a deep bowl and change the water at least 7 times.

Step 3. Pour the prepared millet cereal into a pot and add salt to your taste.

Step 4. Pour 450 ml of boiling water over the millet.The proportion of millet and water is often 1:2, but then the porridge turns out to be dry, so we add more water. Close the pot with a lid. Turn on the oven at 180°C.

Step 5. Bake the porridge for 1 hour. Then carefully remove the pot from the oven.

Step 6. Add butter to the porridge. Cover the pot with a lid and continue baking for another 10 minutes. Serve the millet porridge cooked in a pot hot. Bon appetit!

Buckwheat with chicken cooked in a pot

Buckwheat with chicken cooked in a pot turns out much tastier than on the stove in a pan. It's easy to prepare. All ingredients are placed in a pot without pre-frying, which makes the dish more healthy. In this version, chicken fillet can be taken from any part of the carcass, marinate a little and add onions, carrots and sour cream. Recipe ingredients are for 1 serving and 1 pot.

Cooking time: 1 hour 30 minutes.

Cooking time: 10 minutes.

Servings: 1.

Ingredients:

• Chicken fillet – 150 gr.
• Buckwheat – 4 tbsp.
• Onion – 1 pc.
• Carrots – ½ pcs.
• Sour cream – 2 tbsp.
• Butter – 15 gr.
• Salt - to taste.
• Lemon juice - to taste.
• Seasonings - to taste.
• Vegetable oil – 1 tsp.

Cooking process:

Step 1. Wash the chicken fillet and cut into small pieces.

Step 2. Transfer the meat to a separate bowl, sprinkle with salt and any seasonings, pour over lemon juice, stir and leave to marinate while you prepare the vegetables.

Step 3. Rinse the buckwheat with hot water. Peel and rinse the vegetables. Cut the onion into thin rings and chop the carrots on a coarse grater.

Step 4. Grease the inside of the pot with vegetable oil.

Step 5. Place marinated chicken fillet in it.

Step 6. Place onion rings on top of the fillet.

Step 7Place grated carrots on top of the onions.

Step 8. Sprinkle the vegetable layer with salt and add sour cream.

Step 9. Pour the prepared buckwheat into the pot as the top layer.

Step 10. Then pour cold water into the pot 1.5-2 cm above the cereal layer, add a little more salt and put a piece of butter.

Step 11. Place the pot in a cold oven and turn it on at 180°C. Cook buckwheat for 50-60 minutes. Then turn off the oven and let the buckwheat steep for 10-20 minutes.

Step 12. Serve the buckwheat with chicken cooked in a pot hot.

Step 13. You can transfer it to a plate and add some herbs. Bon appetit!

Julienne with mushrooms in pots in the oven

Julienne with mushrooms in pots in the oven, as an appetizer before the main course, is prepared in portions and in small pots to make 1 serving. Its main ingredients in classic versions are chicken with mushrooms and cream sauce, but in this recipe we prepare it only with mushrooms, sour cream or heavy cream, onions and a cheese crust.

Cooking time: 40 minutes.

Cooking time: 10 minutes.

Servings: 2 pots of 400 gr.

Ingredients:

• Boiled mushrooms – 300 gr.
• Onion – 300 gr.
• Sour cream/heavy cream – 200 ml.
• Water/broth – 200 ml.
• Flour – 1 tbsp.
• Hard cheese – 50 gr.
• Garlic – 2 cloves.
• Vegetable oil/butter – for frying.
• Salt - to taste.
• Seasonings - to taste.

Cooking process:

Step 1. Immediately prepare, according to the recipe, all the ingredients for the julienne. Any mushrooms are suitable for this dish, both fresh and frozen, just boil them in advance until tender.

Step 2. Cut the peeled onion into small cubes and fry until lightly browned in heated vegetable oil/butter.

Step 3.Cut the boiled mushrooms into small pieces, add to the onion and fry them a little while stirring.

Step 4. In another dry frying pan, fry the wheat flour until creamy. Transfer it to the mushrooms, pour boiling water/broth and add sour cream/cream. Mix these ingredients well and bring until thickened. Then add salt and any seasonings to them.

Step 5. Transfer the mushroom mass into pots. Then place them in a cold oven and turn it on to 200°C. Bake the julienne for 20 minutes.

Step 6. After this time, remove the pots from the oven. Add chopped garlic to the julienne, sprinkle with grated cheese and continue baking until the cheese melts and a golden brown crust forms.

Step 7. Serve the julienne with mushrooms cooked in pots in the oven hot. Bon appetit!

Barley with meat in the oven in a pot

Despite the unacceptability of barley “soldier’s” porridge by many men, barley with meat in the oven in a pot turns out to be a very tasty dish. This recipe invites you to prepare pearl barley with pork ribs and vegetables. Soak the pearl barley for several hours in advance. In a pot, supplemented with meat and vegetables, the porridge turns out crumbly and tasty.

Cooking time: 1 hour 40 minutes.

Cooking time: 15 minutes.

Servings: 2.

Ingredients:

• Pearl barley – 1 tbsp.
• Water – 2.5 tbsp.
• Pork brisket – 500 gr.
• Onion – 3 pcs.
• Carrots – 1 pc.
• Vegetable oil – 2 tbsp.
• Salt - to taste.
• Seasonings - to taste.
• Bay leaf – 3 pcs.

Cooking process:

Step 1. Rinse the pearl barley in advance or overnight and soak in cold water. According to the recipe, prepare the remaining ingredients. Peel and rinse the vegetables. Cut the brisket into small pieces.

Step 2.Cut the onion into small cubes. Grind the carrots on a coarse grater.

Step 3. Rub the brisket with a mixture of salt and any seasonings and leave for 10-15 minutes to marinate.

Step 4. After this time, fry the pork over high heat until golden brown on all sides.

Step 5. Then add chopped onions and carrots to it, stir and fry for another 5 minutes.

Step 6. Place the fried ingredients into the pot prepared for baking.

Step 7. Place soaked pearl barley on top of the meat.

Step 8. Then pour 2.5 cups of hot water, add a little salt and bay leaf.

Step 9. Close the pot with a lid, place in the oven and turn it on at 200°C. Bake the pearl barley for 30 minutes. Then reduce the heat to 150 degrees and continue simmering the dish for another 40 minutes.

Step 10. Place the barley and meat cooked in the oven in a pot on plates and serve hot. Bon appetit!

Pilaf with chicken in pots

For connoisseurs of food from the pot, chicken pilaf in pots would be a good option. It is prepared similarly to traditional pilaf: meat and vegetables are fried, zirvak is stewed and then rice is added. In this basic recipe, we take any chicken meat, simmer the zirvak in pots in the oven, and add seasonings, as in regular pilaf. Garlic is added to this pilaf according to taste, but dried apricots or prunes are more suitable for chicken.

Cooking time: 1 hour 30 minutes.

Cooking time: 20 minutes.

Servings: 6.

Ingredients:

• Chicken – 1 pc.
• Rice – 3 tbsp.
• Large onion – 1 pc.
• Large carrots – 1 pc.
• Vegetable oil – 100 ml.
• Zira – ½ tsp.
• Barberry – ½ tsp.
• Hot pepper – 1 pc.
• Curry seasoning – 1 tsp.
• Salt - to taste.

Cooking process:

Step 1. Immediately prepare all ingredients for pilaf.The chicken carcass can be replaced with thigh, legs or fillet. Long rice is more suitable for pilaf with chicken.

Step 2. Rinse the rice several times with cold water.

Step 3. Then add water and leave for 20 minutes.

Step 4. Rinse the chicken well and cut into small pieces.

Step 5. Peel and rinse the carrots and onions. Cut the carrots into thin cubes and the onion into rings.

Step 6. Heat vegetable oil in a frying pan and transfer the chicken slices into it.

Step 7. Fry the pieces over high heat until golden brown on all sides.

Step 8. Then place the fried chicken in pots.

Step 9. In the same frying pan, fry the onion rings until transparent.

Step 10. Place the fried onions in the pots.

Step 11. Then fry the sliced ​​carrots in the same frying pan until soft.

Step 12. Place carrots in pots. Do not mix the fried ingredients.

Step 13. Then sprinkle the contents of the pots with salt to your taste and add the seasonings indicated in the recipe.

Step 14. Pour boiling water over the meat and vegetables until the water covers them completely. Turn on the oven at 190°C.

Step 15. Place the pots in the oven and cook the zirvak for 25 minutes. Then remove them from the oven, take a sample and add salt if not enough.

Step 16. Place the soaked rice in a colander.

Step 17. Place the rice in the pots in an even layer. The liquid should be 1.5-2 cm above the rice level, so you can add water. Cover the pots with lids and place in the oven. Cook pilaf for another 20 minutes.

Step 18. Allow the prepared chicken pilaf in pots to steep for half an hour in the oven turned off. Then the dish can be served to the table, both in pots and on portioned plates. Bon appetit!

Chicken hearts cooked in a pot

For lovers of liver dishes, this recipe suggests cooking chicken hearts in a pot. This chicken by-product is often supplemented with potatoes and cooked into a roast, but in this version we will supplement it only with a set of vegetables and stew the hearts in sour cream. The dish is prepared simply, quickly and goes well with any side dish.

Cooking time: 50 minutes.

Cooking time: 20 minutes.

Servings: 2.

Ingredients:

• Chicken hearts – 400 gr.
• Onion – 1 pc.
• Carrots – 1 pc.
• Sweet pepper – 1 pc.
• Green peas – 200 gr.
• Sour cream – 4 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Seasonings - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. Immediately prepare all ingredients according to the recipe and the number of servings you need. Thaw the hearts in advance at room temperature. Green peas are suitable either frozen or canned.

Step 2. Rinse the hearts thoroughly under running water and place them in pots. Sprinkle them with salt and black pepper, any seasonings and mix. Thyme, oregano and rosemary work well for this offal.

Step 3. Peel, rinse and cut the vegetables into medium pieces.

Step 4. In heated vegetable oil, fry the chopped vegetables until soft and add a little salt and black pepper.

Step 5. Then place the fried vegetables in pots on top of the liver and add green peas.

Step 6. Place 2 tablespoons of full-fat sour cream on top of the vegetables. Turn the oven on to 190°C.

Step 7. Cover the pots with lids and place in the oven for half an hour.

Step 8. Sprinkle the chicken hearts cooked in the oven with herbs and serve in pots. Bon appetit!