Recipes for soups and borscht in pots in the oven stand out for their familiar ingredients and stunning results. The ingredients are pre-fried. If there's broth, it's cooked ahead of time. The meat is separated from the bone and divided into convenient portions. Everything is packed into the ceramic, covered, and placed into a cold oven (so the "vessel" doesn't crack from the large temperature difference) – and then you wait, you hold on, and the aromas around the kitchen are magical!
The main courses in them are stews and roasts, braising and baking. There are versions both with pre-cooking (frying, boiling and so on) and without it. A tomato at the bottom is a grandmothers' secret. This culinary trick enriches the flavor of the other ingredients and also gives you a wonderful sauce in the end. And then there's porridge. Pour in milk (better with a little water so it doesn't boil over), add a couple of spoonfuls of grain, salty and sweet spices, a mushroom or a dried fruit, and into the oven at 90 degrees for an hour or two. It comes out just like from a Russian stove.
So the top of your treat doesn't brown too much, there are lids, but homemade dough is so much tastier! Crispy, fragrant, and you save on bread. The perfect lid!
For cookware like this to serve you a long time, take good care of it. It doesn't like sudden temperature changes, scratches, or being dropped. It's also soaked in water before use.
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