Ingredients for - Soup in a pot in the oven
How to cook deliciously - Soup in a pot in the oven
1. Stage
Dice potatoes ~1*1*1 cm (in the photo potatoes in red water - there were beets next to them). Dice the onion to taste. Fold cabbage leaves one by one and slice thinly lengthwise and ~1.5 cm across. Grate carrots and beets on a fine "Korean" grater. Slice chicken carcasses ~3*3 cm.
2. Stage
Put in layers in a cast-iron pot - potatoes, onions, cabbage, chicken, carrots, beets. Pour cold water, level ~1-1.5 cm from the top (or you can just cover the top layer). Sprinkle evenly with salt, put the laurel on top, scatter a mixture of dry or fresh herbs on the surface (the composition to taste) and pepper (NB: white has a milder taste than black. You can add any spices - to your taste).
3. Stage
Cover with a lid. Place in the cold oven. Light the burner. My oven doesn't have a thermometer (1973 veteran stove), but I end up with ~170-180 C. Cooking time depends on the quality of the food, the filled volume, the material of the cookware (cast iron or aluminum), the temperature, the level in the oven. In any case, it depends on how ready the potatoes are. Today I made it in 1.5 hours - in a cast iron.
4. Stage
What we ended up with. Removed the bayroot, covered with a lid and put in the oven to cool. Stir gently before using. Then I will have to pour it into a simple pot - cast iron is a peculiar thing, those who use it know.
