How to cook in a Russian oven

Everyone knows the Russian stove. A carefree childhood, a cozy grandmother's house - that is what is remembered when mentioning the Russian stove. Meanwhile, the Russian stove is still found. Moreover, tendencies towards the revival of traditions are actively moving forward: in new, freshly cut houses, people are increasingly setting up Russian stoves. It is not surprising - such a stove is not only able to heat the house, but become a stove and bed. And what kind of food is obtained! The taste of the dishes is unique. The aroma of smoke and the peculiarities of cooking by the principle of languishing make such food surprisingly tasty and rich.

General cooking rules

The Russian stove is a massive construction, which occupies a very large part. Between the stove and the wall of the house there is a patio, or a couch, on which the village children were sleeping. Cooking is one of the main functions of the oven, in addition to heating. Due to languishing, the process can be time-consuming. But useful substances are preserved as much as possible.

In order for the cooking process and its result not to disappoint, you need to follow simple rules:

1. Before cooking, you need to warm the oven properly. Perfect condition - hot walls and burning coals.
2. After heating, the hostess has no more than 4 hours to cook dishes. If the stove has cooled, then it is heated for 1-2 hours. If frying is supposed, then you need to have time to cook for this period.
3. Food is taken out of the oven with a grip. If not, then an ordinary wooden shovel may come up. But it’s better to practice these maneuvers in advance. As in any other unusual business, skill is needed here.
4. Dishes languish in the oven at the same time. The exception is bread. It is always baked separately. Food that requires long yearning is put in the very depths.

REFERENCE!To determine the temperature of the furnace, the peasants used a small piece of paper. They threw it into the furnace and watched the carbonization. If a piece of paper burned out immediately, the oven is quite hot, the temperature is 300 degrees and above. If the combustion lasted for a minute - the temperature is already about 200 degrees Celsius. When the time is 5 minutes, then the temperature is about 150 degrees.

How to melt a stove

So that the house is not filled with smoke, and the food is tasty, you need to properly melt the stove. It is not as difficult as it might seem initially. It is enough to adhere to some recommendations:

1. Firewood must be dry. Often they are brought into the house in advance, especially in the cold season.
2. Logs in the oven stack tightly. The second batch is planted only when the first burns out.
3. The damper — the continuous inlet design of the furnace — must be closed. And the valve - an element of overlapping the chimney - is open.
4. Tedding fire during burning. To do this, use a poker.

Cookware Requirements

If you recall, the grandmothers in the villages had a lot of cast-iron dishes. It is ideal for a Russian stove. The bottom of the cast-iron pan was small in diameter and the walls were thick. Such dishes were suitable for cooking soups, cereals, meat, fish. To fry any product, cast-iron pans were used.

REFERENCE! In a Russian oven, many dishes are fried only on one side. For example, pancakes. They are not upside down. At the same time, the cleanliness and smoothness of the bottom of the cast-iron skillet are monitored. Any irregularities are fraught with a burnt dish.

In addition to cast iron, clay is popular. Pottery is not so strong and durable, but with proper care it can delight you with delicious cereals, simple soups and stewed vegetables. Most often, clay pots are used. Their pot-bellied shape is ideal for languishing, and a small volume allows you to cook food in batches.

In third place in popularity housed aluminum dishes. It should be thick-walled. The strength of aluminum is not inferior to cast iron.

Modernity leaves its mark even on traditional life. Today, housewives use dishes made of heat-resistant glass. Such kitchen utensils are convenient and widely available, as well as cheaper than cast iron utensils.

REFERENCE! Any cookware intended for languishing should have lids. So the beneficial properties of the products remain in the food.

Safety precautions

It must be remembered that the Russian stove is a work with fire. To avoid fires, burns and injuries, you need to know the safety rules:

1. Kindling should be carried out with flammable materials, but not liquids. Birch bark or paper is good.
2. Flammable objects must be removed from the walls.
3. It is not recommended to burn glossy editions. Their combustion products are environmentally unsafe. And soot is very black and quickly clogs the chimney.
4. To avoid burns, when cooking, you need to use not only a grip, but also heat-resistant gloves.
5. When opening the shutter, do not bend close to face. You can get a burn.
6. It is best to install a special thermometer on the stove. And do not forget to monitor its performance! The temperature in the combustion zone should be about 70 degrees.

Oven Dishes

Any dish from the oven can become a masterpiece. But this requires not only the right utensils and quality products. A positive attitude, a good mood and a sense of peace, merging with nature are capable of a miracle. Lunch will be an unforgettable pleasure.

You can cook almost everything in the oven. But dwell on delicious and simple recipes. They can be performed even by a novice hostess.

Cabbage soup

Classics of the genre, original Russian dish. In Russia they were prepared from the most ancient times.

REFERENCE! Our ancestors loved cabbage soup. This soup was popular regardless of the financial situation of the family. Poor peasants prepared lean soup exclusively from vegetables. The more prosperous used meat.

To prepare sour Russian cabbage soup you will need:

• strong beef broth;
• potato;
• sauerkraut or fresh cabbage;
• tomato paste;
• 1 large carrot;
• medium onion.

Sour cabbage needs to be washed 2-3 times. Fry onions, carrots and tomato paste on a hotter stove. The broth can be prepared in advance. This requires an average beef bone. You need to simmer the broth until the moment when the meat is well away from the bone. Add cabbage and potatoes to the finished broth. If sauerkraut, then you can do without seasoning. If fresh - it is appropriate to put a couple of leaves of bay leaves and some spices. Do not forget about salt. In the case of sour cabbage, it does not need much. Add the roast to the cast-iron pot and put in the oven to simmer.

Millet porridge

Tasty, easy to prepare, beautiful yellow. And a storehouse of vitamins.

To cook porridge, you need:

• millet - about 100 grams;
• salt - 0.5 teaspoon;
• sugar - 1 tablespoon;
• milk - 1 liter.

Millet must first be washed in cold water. Allow some time to dry. Transfer millet to a dry pot, add sugar and salt. Do not mix! Last pour milk. Cover and put in a hot oven. It’s good to leave porridge in the oven all night. In the morning it will remain to mix well, add butter and enjoy a delicious breakfast.

Our ancestors were able to benefit from the most ordinary household items. Treats from the oven are not only incredibly delicious, but also wholesome. Not a single item of household appliances in a modern kitchen can replace a Russian stove. Cooking in it does not require supernatural knowledge and is available to any housewife. And most importantly, it gives incomparable pleasure.