Source: Svetlana_cherruty, AdobeStockCooking soup in a cauldron over an open fire is a true pleasure, especially for a large gathering. We're sharing a fantastic collection of recipes that will make your picnic unforgettable. Be sure to save them!
1. Bograch in a Cauldron Over an Open Fire
Source: sensatsiya.comHungarian bograch can be prepared very thick, or you can make it into a soup.
You will need: 1 kg pork on the bone, 400 g smoked ribs, 500 g raw ribs, 500 g beef, 400 g smoked bacon, 3 carrots, 3 onions, 1 head of garlic, 2 bell peppers, 150 g tomato paste, 3-4 chili peppers, 100-120 g paprika, 1.2 kg small potatoes, 3 tomatoes, 1 tbsp sugar, salt and spices.
Preparation: Roughly chop the bacon and render all the fat in the cauldron over the fire. Cut the rest of the meat, add it to the cauldron, and fry everything together until golden. Add minced onion and garlic, sprinkle with paprika, and cook for another 10 minutes. Add the sliced carrots, cover with water, and simmer for 70-80 minutes with the lid on.
Peel and chop the tomatoes and peppers into medium pieces, then add them to the cauldron. Add the tomato paste and simmer the soup for another 40 minutes over low heat. Then add sugar, spices, and chopped chili. After another 15 minutes, add the potatoes and cook the bograch until the potatoes are tender.
2. Kharcho Soup in a Cauldron Over an Open Fire
Source: дух-свободы.рфA hearty and rich Georgian soup, originally created for cooking over an open fire.
You will need: 900 g beef or lamb, 500 g each of onions and tomatoes, 150 g rice, 4 heads of garlic, 100 g tomato paste, 100 g walnuts, 1/2 lemon, 1 tbsp each of khmeli-suneli and paprika, 4 bay leaves, 0.5 tsp each of ground red and black pepper, 1 bunch each of cilantro and parsley, salt.
Preparation: Roughly chop the meat, place it in the cauldron, cover with water, and cook for 1 hour over the fire with the lid on. Separately, slice the onion into feathers and fry until soft. Add bay leaf, tomato paste, a little broth, and simmer for 1 minute. Separately, peel and chop the tomatoes, mix them with chopped herbs, garlic, spices, walnuts, and lemon juice.
Add the washed rice to the boiling broth and cook for 10 minutes. Salt the soup, add the onion, and bring to a boil again. Add the tomatoes with walnuts and bring to a boil one more time. Remove the cauldron from the fire and let the soup steep for 15 minutes with the lid on.
3. Shurpa in a Cauldron Over an Open Fire
Source: vsegdavkusno.ruAlthough shurpa takes quite a while to cook, it is definitely worth it.
You will need: 2 kg pork or lamb, 1 kg potatoes, 4 carrots, 5 onions, 3 bell peppers, 2 hot peppers, 5 tomatoes, 1 bunch cilantro, 1/2 bunch basil, salt, spices.
Preparation: Roughly chop the meat and lightly fry it in the cauldron until browned. Cover with water, bring to a boil, and cook for 1 hour with the lid on over low heat. Add the roughly chopped potatoes and carrots.
After a couple of minutes, add the chopped onion, bell pepper, and tomatoes. Cook the shurpa for half an hour, then add the hot pepper, herbs, and spices. Cook for another 15 minutes and let the shurpa steep for 20 minutes with the lid on.
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4. Borscht in a Cauldron Over an Open Fire
Source: flectone.ruCooking borscht is an art in itself, and doing it over an open fire is even more enjoyable.
You will need: 1 kg pork or beef, 1/2 head of cabbage, 2 onions, 9 potatoes, 2 carrots, 3 tomatoes, 200 g tomato sauce, 100 g tomato paste, 3 beets, 100 ml vegetable oil, garlic, herbs, spices.
Preparation: Cut potatoes into medium pieces, and carrots and beets into small sticks. Mince the onion and roughly chop the meat. Fry the onion and carrots in oil in the cauldron until golden, then set aside.
In the same cauldron, brown the meat lightly, pour in 5.5-6 liters of water, bring to a boil, and cook the broth for 1 hour over moderate heat with the lid slightly ajar. Shred the cabbage and dice the tomatoes. Remove the meat from the broth, bring the broth to a boil again, and add the potatoes and cabbage.
Add tomato sauce and tomato paste, salt, and cook everything with the lid on for 20-25 minutes. Add the sautéed vegetables, tomatoes, and beets, return the meat, and cook for another 10 minutes. Finally, add spices, garlic, and herbs to taste. Let the borscht steep for a bit with the lid on.
5. Ukha (Fish Soup) in a Cauldron Over an Open Fire
Source: dzen.ruAny river fish will do, including your own fresh catch.
You will need: 3 fish carcasses, 4-5 liters of water, 4 carrots, 4 onions, 10 allspice peppercorns, 7-8 potatoes, salt, spices, herbs.
Preparation: Gut the fish, cut off the heads and tails, and cut the bodies into serving pieces. Pour water into the cauldron, add 2 peeled carrots and onions, the tails and heads, and the peppercorns. Bring to a boil and cook the broth over the fire for 15-20 minutes. Remove the heads, tails, and vegetables, and skim off the foam.
Chop the remaining vegetables into medium pieces, add them to the boiling broth, and cook for 10-15 minutes. Add the fish pieces and cook the ukha for another 15 minutes without a lid. A couple of minutes before the end, add spices and herbs, then let the ukha steep for another 10 minutes with the lid on.
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6. Buckwheat Soup with Stewed Meat in a Cauldron Over an Open Fire
Source: drive2.ruThe ideal camping soup made from simple ingredients, and quick to prepare.
You will need: 6-8 potatoes, 2 onions, 2 carrots, 4 tomatoes, 2 cans of stewed meat, 300 g buckwheat, 3-3.5 liters of water, spices, herbs.
Preparation: Mince the onion, grate the carrot, and grate the peeled tomatoes in the same way. Melt the fat from the stewed meat in the cauldron, sauté the onion and carrot in it, add the tomatoes, and fry for a few more minutes. Set the sautéed vegetables aside.
In the same cauldron, add the chopped potatoes and washed buckwheat. Cover them with water, bring to a boil, and cook for 15 minutes. Add the stewed meat, sautéed vegetables, salt, and spices, cook the soup for another 10-15 minutes, and add herbs to taste.
7. Solyanka in a Cauldron Over an Open Fire
Source: 1000.menuHearty, delicious, and not at all complicated – all the best ingredients in one cauldron.
You will need: 500 g smoked ribs, 250 g smoked sausage, 250 g frankfurters, 1 bell pepper, 300 g pickled cucumbers, 300 g tomatoes, 2 onions, 600 g potatoes, 4 liters of water, 150 g tomato paste, 40 g olives, 1 lemon, salt, spices, herbs.
Preparation: Roughly chop all ingredients into fairly large pieces. Place the smoked ribs, potatoes, onion, pepper, and spices in the cauldron. Add hot pepper if desired. Layer the pickled cucumbers on top, then the sausage and frankfurters, followed by the tomatoes and tomato paste. Cover everything with water, about 2 cm above the ingredients.
Cook the solyanka in a covered cauldron over the fire for about 2 hours over low heat. When serving, add olives, herbs, and lemon wedges.
8. Chicken Soup in a Cauldron Over an Open Fire
Source: mirtesen.ruFor this recipe, a whole chicken carcass will work, which you just need to butcher.
You will need: 1 chicken, 1.5 kg potatoes, 2 carrots, 2 onions, 3 bell peppers, 5 tomatoes, 100 ml vegetable oil, 1 head of garlic, spices, herbs.
Preparation: Roughly chop all vegetables and mince the garlic. Heat the oil in the cauldron, add the onion, carrot, garlic, and pepper, fry until golden, and set aside. Fry the butchered chicken pieces in the same oil until golden.
Add spices to taste and pour in enough water to just cover the chicken. Simmer everything over moderate heat for about 20 minutes with the lid on. Add potatoes, tomatoes, the sautéed vegetables, and the necessary amount of water. Bring to a boil again and cook the soup for 20-25 minutes with the lid slightly ajar. At the end of cooking, add chopped herbs.
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9. Pea Soup with Smoked Meats in a Cauldron Over an Open Fire
Source: imghub.ruIt's the smoked meats that give pea soup its distinctive rich aroma and flavor.
You will need: 500 g smoked ribs, 300-400 g assorted smoked meats to taste, 300 g split peas, 800 g potatoes, 2 onions, 2-3 carrots, 1 head of garlic, 2 bay leaves, spices, herbs.
Preparation: Soak the peas in advance. Roughly chop the smoked meats, place them in the cauldron, and cover with water. Bring to a boil and cook for 40 minutes. Add the washed peas and cook until almost tender – about half an hour. Add the chopped potatoes.
Separately, sauté the minced onion and carrot over the fire. Add the sautéed vegetables to the cauldron and season the soup to taste. Add minced garlic and herbs, and simmer everything together for a little longer until the ingredients are cooked through.
10. Creamy Mushroom Soup in a Cauldron Over an Open Fire
Source: postila.ruNot entirely typical, but a very delicious soup. You can use any mushrooms!
You will need: 900 g mushrooms, 3 potatoes, 250 ml cream, 50 g butter, 30 ml vegetable oil, 2 tbsp flour, 2 carrots, 2 onions, 5 cloves garlic, spices.
Preparation: Heat both types of oil in the cauldron. Thinly slice the onion, grate the carrot, and chop the mushrooms and potatoes. Sauté the onion and half of the mushrooms in the oil for about 15 minutes, add the carrot, spices, and flour, stir, and fry for another 2-3 minutes. Add 2 liters of water and cream, bring everything to a boil, and set aside.
Separately, boil another 2 liters of water. If you want a meat soup, first add the meat and cook until partially done. If not, immediately add the potatoes, remaining mushrooms, salt, and garlic. Cook everything together until the potatoes are partially done, then add the creamy mixture. Stir and simmer the soup for another 10-15 minutes over low heat.
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11. Kapusnyak (Cabbage Soup) with Beans in a Cauldron Over an Open Fire
Source: youtube.comYou'll need to pre-boil the beans, or you can simply use canned ones.
You will need: 300 g red beans, 600 g sauerkraut, 500 g smoked sausages, 2 onions, 2 tbsp flour, 4 tbsp vegetable oil, 3 liters of water, spices, 6 cloves garlic, 4 tbsp tomato paste, 2 tsp paprika, 1 bunch herbs.
Preparation: Soak and boil the beans until tender. Mince and sauté the onion in the cauldron with vegetable oil until soft. Add the flour, stir, and add the sauerkraut. Fry for another 2-3 minutes, stirring. Cover with boiling water until it covers the cabbage, bring to a boil, and simmer for 15 minutes with the lid on.
Add paprika, spices, and tomato paste, and simmer for another 10 minutes. Add the beans and sliced sausages, pour in another 3 liters of boiling water, bring the soup to a boil, and cook for 5 minutes. Add herbs and garlic, remove the soup from the heat, and let it steep for 20 minutes with the lid on.
12. Lenten Nettle and Sorrel Shchi (Cabbage Soup) Over an Open Fire
Source: tastydom.ruAn excellent seasonal recipe for when you crave plenty of fresh greens.
You will need: 1 kg potatoes, 400 g each of onions and carrots, 100 g dried mushrooms, 200 g each of sorrel and nettle, 4 liters of water, 150 ml vegetable oil, spices, salt.
Preparation: Blanch the nettle with boiling water and chop it along with the sorrel. Roughly chop the potatoes, mince the onion, and grate the carrot. Heat the oil in the cauldron and sauté the onion and carrot over low heat until soft. Add water, mushrooms, and spices, add the potatoes, and bring the soup to a boil. Cook until the potatoes are tender. Add chopped herbs and simmer the shchi for another 5 minutes over low heat.