20 Most Delicious Dishes in a Cauldron over a Campfire
Source: Arkady Chubykin, AdobeStockDishes cooked over a campfire always acquire a special smoky taste and aroma. You can roast meat and vegetables on a grill or skewers, or you can go further and cook something more interesting. For this, you'll need a suitable-sized camping cauldron and our selection of recipes!
1. Roast with Potatoes in a Cauldron
Source: vkusnyashki.clubClassic roast of potatoes and meat to taste.
You will need: 1 kg meat, 1 kg potatoes, 1 kg onions, 150 ml vegetable oil, 500 ml water, spices.
Preparation: Cut the meat and potatoes into large pieces, mix the meat with spices. Heat the vegetable oil in the cauldron, add the potatoes and fry them on all sides until golden brown. Set aside the potatoes and fry the meat in the same way.
Add the coarsely chopped onions to the meat and fry for another 10 minutes. Season the dish, pour in water, and simmer for another 10 minutes. Add the potatoes on top, cover the cauldron with a lid, and cook the roast for about 30-40 more minutes.
2. Lamb Shurpa in a Cauldron
Source: vkusno.mirtesen.ruShurpa is actually a very simple dish that even inexperienced cooks can handle.
You will need: 1.5 kg lamb, 200 g chickpeas, 1 kg onions, 1 kg potatoes, 500 g carrots, 5 tomatoes, 2 bell peppers, 2 bunches of herbs, 150 ml vegetable oil, spices.
Preparation: Soak the chickpeas overnight in advance. Coarsely chop the vegetables and meat, finely chop the herbs. Fry the lamb in the cauldron in hot oil until golden. Add the onions and fry until golden. Add the remaining vegetables and spices, and after another 10 minutes – chickpeas and potatoes. Pour water over everything until it completely covers the ingredients, and simmer covered until the potatoes are cooked.
3. Buckwheat Porridge with Stewed Meat in a Cauldron
Source: dofood.ruYou can change the proportions to your liking.
You will need: 3 cups buckwheat, 6 cups water, 1.5 kg stewed meat, 3 onions, 3 carrots, 100 ml vegetable oil, spices.
Preparation: Heat the cauldron with oil over the campfire, add coarsely chopped onions and carrots, and fry for a couple of minutes. Add the buckwheat, pour in water, and cook until the buckwheat is done. 5 minutes before the end, add spices and stewed meat, and stir.
4. Kulesh with Salo over a Campfire
Source: cookpad.comA hearty field porridge after a busy day.
You will need: 600 g millet, 500 g stewed meat, 3 liters water, 300 g each of onions and carrots, 150 g salo (cured pork fat), 4 cloves garlic, spices and herbs.
Preparation: Place the sliced salo in the cauldron and render it until crispy. Add chopped onions and grated carrots, and fry briefly. Pour in water, bring to a boil, add the groats and mix well. Add the stewed meat and spices, and cook covered for 15 minutes, stirring occasionally. Add chopped garlic and herbs, and cook for another 5 minutes.
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5. Millet Porridge with Meat over a Campfire
Source: my.mail.ruMillet is generally one of the best options in nature – simple and hearty.
You will need: 700 g beef, 4 cups millet, 2 onions, 2 carrots, 150 ml vegetable oil.
Preparation: Cut onions and carrots into strips, and fry in vegetable oil in the cauldron for about 5 minutes. Add the sliced beef, and fry for another 5 minutes. Season and pour in water so that it completely covers the ingredients. Simmer everything covered for about 40 minutes until the meat is tender. Add the washed millet, add more water so that it covers the porridge by 1.5 cm, and simmer for another 30 minutes over low heat.
6. Merchant-Style Buckwheat with Turkey in a Cauldron
Source: fishki.netThis recipe is good for its simple proportions – it's impossible to get confused.
You will need: 1 kg turkey, 1 kg buckwheat, 1 kg carrots, 1 kg onions, spices.
Preparation: Cut the turkey into pieces and fry in hot oil in the cauldron. Add chopped onions, and after 5 minutes – carrots. After 20 minutes, add spices and buckwheat, stir and pour in water so that it covers the porridge by 2 cm. Cook everything for about 20 minutes until the water is completely absorbed.
7. Pasta with Beef in a Cauldron
Source: kagdela.ruThis dish actually resembles a full-fledged pilaf, because the pasta doesn't need to be cooked separately. Very convenient!
You will need: 1 kg beef, 1 pack pasta, 2 carrots, 2 onions, 2 pickled cucumbers, 100 ml vegetable oil, 3 cups water, spices.
Preparation: Heat oil in the cauldron, add sliced beef, and fry for 5 minutes. Add coarsely chopped vegetables and spices, and pour in water so that it covers the meat. You can add tomato paste to taste. Bring everything to a boil, add the pasta to the sauce, and simmer covered until cooked.
8. Lagman in a Cauldron
Source: kartinkin.netA hearty main course for a large company outdoors.
You will need: 1.5 kg lamb, 100 g lamb fat (kurdyuk), 500 g each of onions, carrots, tomatoes, and bell peppers, 3 celery stalks, 250 g green beans, 2 tsp each of cumin, coriander, and other spices, garlic.
Preparation: Cut the lamb and lamb fat, and fry in the cauldron until golden. Set aside. Cut all vegetables into strips. Add onions with carrots, and stir. After 20 minutes, add tomatoes and bell peppers, and after another 5 minutes – green beans. Then add celery, spices, garlic, and herbs to taste, return the meat, and simmer everything for another 15 minutes. Serve as is or with noodles.
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9. New Potatoes in a Cauldron
Source: pulse.mail.ruA great alternative to baking potatoes in coals.
You will need: 1 kg small new potatoes, 1 head garlic, 1 bunch dill, 100 ml vegetable oil.
Preparation: Thoroughly wash the potatoes. Heat oil in the cauldron, and add the potatoes. Cook for 20 minutes over low heat, stirring occasionally. Add garlic cloves, and cook for another 5-7 minutes. Finally, sprinkle with dill, and leave the potatoes covered for another 5 minutes.
10. Chkmeruli over a Campfire
Source: youtube.comFor this Georgian dish, it's best to use chicken drumsticks.
You will need: 1.5 kg chicken drumsticks, 1 liter 20% cream, 1 bunch each of parsley and cilantro, 1 head garlic, 2 tbsp each of paprika and khmeli-suneli, 10 allspice berries, 100 g butter, other spices to taste.
Preparation: Finely chop and mix all spices, rub the chicken drumsticks and leave them to marinate. Finely chop garlic and herbs, and mix with cream. Melt butter in the cauldron, place the chicken drumsticks and brown them for 3-4 minutes. Flip and brown for the same amount of time on the other side. Pour in the cream and simmer everything covered for 25 minutes.
11. Bograch in a Cauldron over a Campfire
Source: ydoo.infoA hearty Hungarian goulash with beef ribs.
You will need: 300 g bacon, 1 kg beef ribs, 600 g potatoes, 200 g bell peppers, 200 g tomatoes, 2 carrots, 300 g onions, 1 chili pepper, 3 tbsp paprika, 1 bunch parsley, 1 bunch dill, spices.
Preparation: Cut bacon into strips and fry in the cauldron with a small amount of oil. Add onions and continue frying until golden. Add carrots, and fry for another 2-3 minutes. Add paprika, spices, garlic, and chili to taste, mix everything, and place the ribs on top.
Pour in water so that it covers the meat, and simmer for about 1 hour over minimal heat, covered. Randomly cut potatoes, bell peppers, and tomatoes, and add them half an hour before readiness. Finally, add chopped herbs.
12. Pork Shashlik in a Cauldron
Source: drive2.ruUnusual shashlik without skewers in the best traditions of Uzbek cuisine.
You will need: 3 kg pork, 1 kg onions, 1 bunch parsley, spices.
Preparation: Cut pork into medium pieces and season. Slice onions into rings and mix with chopped herbs. In a cold cauldron, layer onions, pork, onions, pork, and again onions. Lightly press everything down and leave to fry covered for 10-15 minutes.
Stir the contents, and simmer covered for another 40 minutes, stirring occasionally. Open the lid and fry the shashlik for another 15 minutes until the moisture evaporates and a beautiful crust forms.
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13. Ojahuri in a Cauldron
Source: youtube.comThis is another Georgian version of meat with potatoes!
You will need: 1 kg beef, 1 kg potatoes, 3 onions, 6 tomatoes, 1 bunch each of basil, cilantro, and dill, 5 cloves garlic, 600 ml vegetable oil, khmeli-suneli, paprika, and spices.
Preparation: Cut beef and all vegetables into medium pieces, and finely chop herbs with garlic. Pour plenty of oil into the cauldron, add potatoes and fry for 10 minutes, stirring. Set aside, and fry the meat in the same way.
Add onions to it, and when they are soft – return the potatoes. Season the dish, stir and simmer for 15 minutes. Add all other ingredients, and cook the ojahuri covered for another 5-7 minutes.
14. Potatoes with Hunter's Sausages in a Cauldron
Source: ainews.kzEspecially for lovers of fried potatoes and a light smoky aroma.
You will need: 600 g hunter's sausages, 1.5 kg potatoes, 2 onions, 2 bell peppers, 4 cloves garlic, 1 bunch herbs, spices.
Preparation: Cut potatoes into wedges, hunter's sausages into circles, onions into rings, bell peppers into strips, and finely chop herbs and garlic. Fry potatoes in hot oil for about 10 minutes. Add spices, and fry for another 10 minutes, stirring. Set aside. Separately fry the remaining vegetables with sausages until golden. Return the potatoes, mix everything together, and simmer for another 5-7 minutes. Finally, add garlic and herbs.
15. Spring Shchi in a Cauldron over a Campfire
Source: recept-borscha.ruA lean recipe with the simplest ingredients.
You will need: 1 kg potatoes, 400 g onions, 400 g carrots, 100 g dried mushrooms, 150 ml vegetable oil, 200 g sorrel, 200 g nettle, 4 liters water, spices.
Preparation: Grate carrots, finely chop onions and all herbs. Heat vegetable oil in the cauldron, fry onions with carrots, season to taste and pour in water. Add mushrooms and potatoes and cook the shchi until they are done. Add all the greens, and cook the shchi for another 5 minutes.
16. Ukha over a Campfire
Source: medaboutme.ruUkha is especially good when made with fresh river trout.
You will need: 1 trout, 5 potatoes, 1 carrot, 1 onion, 2 bay leaves, 2 liters water, spices, herbs.
Preparation: Clean the trout and cut it into large pieces. Place the tail, head, and fins in the cauldron, pour in 2 liters of water, and bring to a boil. Meanwhile, cut the onion and carrot into strips, and the potatoes into cubes. Skim off the foam, boil the broth for about 10 minutes, and remove the fish trimmings.
Add vegetables to the broth and cook until the potatoes are done. After that, add the trout pieces, and cook the ukha in the cauldron for another 5-10 minutes. A couple of minutes before the end, add spices and chopped herbs to taste.
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17. Classic Pilaf in a Cauldron over a Campfire
Source: admindelivery.ruIf there's no lamb, beef will also work.
You will need: 1.5 kg lamb, 700 g rice, 700 g carrots, 400 g onions, 1 cup vegetable oil, 1 tbsp cumin, 3 heads garlic, spices.
Preparation: Coarsely chop the lamb and fry it in the cauldron in oil until golden. Add a little water, season, and simmer until almost cooked. Add randomly chopped vegetables and spices, stir and cook for another 15 minutes.
Evenly spread the washed rice, without stirring. Stick in the garlic heads and pour water over everything to about 2 fingers' depth. Simmer the pilaf covered for about 15-20 minutes.
18. Vegetable Stew with Pork in a Cauldron
Source: kolyda.ruYou can add more vegetables to your liking.
You will need: 1 kg pork, 5 potatoes, 1 eggplant, 3 onions, 2 carrots, 4 tomatoes, 300 g green beans, 7 cloves garlic, 100 ml vegetable oil, 900 ml water, spices.
Preparation: Randomly chop all ingredients. Fry pork in oil until golden, add onions, pour in 50 ml water, and simmer covered for 10 minutes. Add carrots, stir and cook for another 10-15 minutes. Add all other vegetables, spices, and water, and cook the stew for about 1 hour covered, stirring occasionally.
19. Pea Soup over a Campfire
Source: hlebosoul.ruSurprisingly, it tastes even better outdoors.
You will need: 4 liters water, 500 g peas, 2 cans stewed meat, 200 g smoked meats, 2 potatoes, 1 onion, 1 carrot, 5 cloves garlic, spices.
Preparation: If possible, soak the peas overnight in advance. Boil water in the cauldron, add the washed peas and cook for 30 minutes, skimming off the foam. Add sliced potatoes and carrots, and after 15 minutes – onions, smoked meats, stewed meat, and spices. Cook the soup until the peas are done, and finally add garlic.
20. Noodles with Vegetables and Chicken in a Cauldron
Source: pigmine.ruThat beloved noodle dish in soy sauce!
You will need: 800 g noodles, 600 g chicken, 4 carrots, 5 onions, 4 bell peppers, 1 head garlic, 2 chili peppers, 60 g peanuts, 120 ml vegetable oil, 100 ml soy sauce, 2 tbsp sugar, 60 g ginger, spices.
Preparation: Marinate the chicken in spices or another marinade to taste in advance. Cut it into strips, and cut all vegetables into strips. Finely chop chili, garlic, peanuts, and ginger. Boil the noodles and set aside. In hot oil in the cauldron, fry chicken with garlic, ginger, and chili, stirring constantly.
Add onions and carrots, and fry for another 2 minutes. Add bell peppers and after another 2 minutes – peanuts. Add sugar, soy sauce, and spices, and mix everything thoroughly. Add noodles, stir again, cook for a couple more minutes, and remove from heat.
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