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Soup Baked in Clay Pots

A vegetable soup with meat and mushrooms baked in individual clay pots. Soup made this way in the oven is wonderfully tasty. All the ingredients go into the pots raw — only the meat and onion get browned first for a deeper flavor. Once the oven is off, you can leave the pots inside for a while if you're making the soup ahead. When serving, stir a tablespoon of sour cream into each pot for an even richer taste.

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Soup in pots in the oven
Soup in pots in the oven Soup in pots in the oven Soup in pots in the oven Soup in pots in the oven Soup in pots in the oven Soup in pots in the oven Soup in pots in the oven Soup in pots in the oven
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 26 % 5 g
Fats 37 % 7 g
Carbohydrates 37 % 7 g
109 kcal
GI: 100 / 0 / 0

Cooking method

  1. Step 1:

    Step 1

    How do you make soup in clay pots in the oven? Gather everything on the list. Choose pork with a little fat on it. Rinse the vegetables and mushrooms, and peel the potatoes, carrot, and onion.

  2. Step 2:

    Step 2

    Cut the pork into small pieces.

  3. Step 3:

    Step 3

    Add the pieces of meat to a skillet heated with vegetable oil and brown them over high heat.

  4. Step 4:

    Step 4

    While the meat browns, dice the onion.

  5. Step 5:

    Step 5

    Add the diced onion to the meat in the pan and stir.

  6. Step 6:

    Step 6

    Sprinkle the pork and onion with the spices and fry, stirring, for about ten minutes.

  7. Step 7:

    Step 7

    While the meat and onion cook, cut the potatoes into large cubes.

  8. Step 8:

    Step 8

    Cut the carrot into small dice.

  9. Step 9:

    Step 9

    Dice the tomatoes small as well.

  10. Step 10:

    Step 10

    Cut the mushrooms into quarters, or halves if they're small.

  11. Step 11:

    Step 11

    Now fill the pots. First, put the meat and onion in the bottom, dividing it evenly among the pots.

  12. Step 12:

    Step 12

    Then add the potatoes to the pots.

  13. Step 13:

    Step 13

    After the potatoes, add the diced carrot.

  14. Step 14:

    Step 14

    Next, spoon in the diced tomatoes.

  15. Step 15:

    Step 15

    Lay the mushroom pieces on top of the tomatoes.

  16. Step 16:

    Step 16

    Finely chop the dill.

  17. Step 17:

    Step 17

    Sprinkle the chopped dill over the mushrooms in the pots.

  18. Step 18:

    Step 18

    Add a level teaspoon of salt to each pot — or a little less.

  19. Step 19:

    Step 19

    Pour boiling water into each pot.

  20. Step 20:

    Step 20

    Fill the pots up to the neck, leaving a little room for the soup to bubble.

  21. Step 21:

    Step 21

    Cover the pots with their lids.

  22. Step 22:

    Step 22

    Place the filled soup pots in an oven preheated to 350°F (180°C) for 40 minutes.

  23. Step 23:

    Step 23

    After 40 minutes, take the soup pots out of the oven and serve. Inviting, pretty, and delicious.

  • Every oil is only good up to a certain temperature — its smoke point, where it starts to burn and form harmful compounds, including carcinogens. For how to gauge frying temperature and choose the best oil for the job (and which to skip entirely), see here.
  • Buy fresh, medium-sized mushrooms that are snowy white, with no spots, damage, or off smell. They shouldn't feel slippery. Rinse them well under warm or cold running water to wash off any grit, and trim away any bad spots. Tiny mushrooms under about 3/4 inch (2 cm) don't need peeling — just rinse them well. For larger mushrooms, it's best to peel off the thin skin.
  • Keep in mind that every oven is different, so the temperature and cooking time may vary from what's given here. For any baked dish to come out well, it helps to know your own oven's quirks!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in their skins - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Pork - fatty - 333  kcal/100g
  • Pork - lean - 357  kcal/100g
  • Pork - lean roast - 184  kcal/100g
  • Pork - bone-in chop - 537  kcal/100g
  • Pork - schnitzel - 352  kcal/100g
  • Pork - shoulder - 593  kcal/100g
  • Wild boar leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Carrot - 33  kcal/100g
  • Dried carrot - 275  kcal/100g
  • Boiled carrot - 25  kcal/100g
  • Button mushrooms - 24  kcal/100g
  • Dill - 38  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Onion - 41  kcal/100g
  • Dried spices - 240  kcal/100g
  • Table salt - 0  kcal/100g

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