Russian Pot Stew

Russian Pot Stew

Correctly selected crockery is the key to delicious and healthy food! It all depends on the method of preparation and, of course, the food. Since time immemorial, in Rus’ hot meal was cooked either in cast iron pots or in clay pots, which were the basic kitchen utensils. Clay or iron pots are universal in their application. They can be used for cooking soups, porridge, they are suitable for baking and stewing. Modern ovens are analogues of old stone ovens, and the food prepared in the pots in this way has its own unique flavor, as in the pot the heating occurs laterally, so the dish is heated evenly.

One of the most common dishes in Russian cuisine is pot stew. The secret of the dish is that all ingredients get ready at the same time, retain all useful properties and acquire a new taste. The main advantage of this method of cooking is the free time it gives which can be spent on the table setting.

Undoubtedly, you can find a similar dish in many cuisines, the recipe of which will be different only in details. But there is one main condition, which appears in all the recipes – it is essential that the meat remains very juicy. The geography of such dishes is vast which makes it hard to unveil the history of the stew.

Pot stew is different from many popular dishes that were considered food for the poor like, for example, Solyanka or ukha. There is a funny story associated with this dish. Charles II, struck by the pleasant taste of the stew, gave it a title of nobility by touching the pot with his sword. In the Russian Empire of the 17th – 19th centuries the stew was included in the daily menu of the upper classes. It was served for dinner as a main course.

However, there are some important points which need to be considered before cooking this dish.

1)   It is important to place the pots in the pre-heated oven so they don’t crack.

2)   Leave the clay pots in the warm water for 15 minutes before cooking.

3)   Unglazed pots absorb strong smells, so for cooking fish it is necessary to have extra pots.

A recipe like this can easily feed a big group of friends, while creating an unforgettable atmosphere at the table. The stew can be served in the pots or on a separate plate.

Ingredients for 6 servings:

Directions:

Cut the meat into small pieces. Cut potatoes into cubes, onions and carrots into half-rings. Quickly fry all products in vegetable oil on high heat. The potatoes, if desired, can also be fried. Grease pots with oil and place the ingredients on the bottom in layers of meat, vegetables, meat, vegetables. Pour the broth in. Place the pots in preheated oven for 40-60 minutes at a temperature of 3600F (1800C). Add sour cream and sprinkle with greens before serving.

Bon appetite!