Perfect Home Enamel Red Gulas Cauldron 14 litters (Bogrács)
The word cauldron is first recorded in Middle English as cauldron (13th century). It was borrowed from Norman cauldron. It represents the phonetical evolution of Vulgur Latin caldario for Classical Latin caldārium “hot bath”, that derives from cal(i)dus “hot”.
A cauldron (or caldron) is a large cast iron pot (kettle) for cooking or boiling over an open fire. In other words, a large kettle.
As the weather is getting better and better, the season of outdoor programmes returns. If you don’t know what to do at the weekend, let us recommend you something.?
Perfect Home Enamel Red Gulas Cauldron 14 l
Material: enamel iron
Capacity: 14 litters
Weight: 1.55 kg
Size: diameter: 42 cm, height: 17 cm, with handle: 38 cm
Material thickness: 1 mm
Can be used on: all cooking surfaces (gas, electric, ceramic hob, induction), open flame, embers, oven, electric and gas oven
Cleaning: Wash with neutral liquid dishwashing detergent! Avoid using scratches and tools, then lubricate with grease to avoid rusting.
50 dkg of beef
2 heads of onions
3 tbsp lard
2 tbsp Sweet-noble red pepper
2 mc ground cumin
2 cloves garlic
2 green peppers
50 dkg potatoes
1 bunch of soup vegetables
0.5 litters of dry red wine
1.The meat is cleaned and then cut into small cubes.
Peel the onion, chop it, then simmer on the heated fat over low heat in the Perfect Home Enamel Red Gulas Cauldron
2.Add the meat and simmer until white, stirring slowly.
Remove from the heat, stir in the red pepper, some salt and cumin seeds, then pour in the wine and at least the same amount of water.
3. Add the 2 cloves of peeled garlic, halved tomatoes and chopped peppers and cook the meat almost soft.
When almost done (after about 1.5 hours), add the cleaned, chopped carrot and celery greens to the soup and cook for 10 minutes.
Add the diced potatoes as well and cook for another 10 minutes. Serve with chopped parsley and fresh white bread.
You can serve it serve cauldron