Recipes

⏱️ Prep Time: 60 minutes | 👥 Servings: 4 | 🔥 Difficulty: Easy 🥘 INGREDIENTS: Potato Soup (in a Dutch Oven): 800 g starchy potatoes (diced), 2 carrots (sliced), 1 leek, 1 onion, 2 cloves garlic, 1 liter broth, 100 ml cream, 2 tbsp butter, 1 tsp marjoram, salt, pepper, nutmeg Smoked bacon (diced, optional) Garlic Bread (on the lid): 4–6 slices sourdough bread, 50 g softened butter, 2 cloves garlic (pressed), 1 tbsp parsley, coarse sea salt 🔥 PREPARATION: Step 1: BUILD FIRE & HEAT DUTCH OVEN (15 minutes) Build a good fire, place the Dutch Oven directly on the coals or over the flames Melt butter, sauté onions and leek for 3–4 minutes Add bacon (optional), brown with the vegetables Step 2: COOK SOUP (30 minutes) Add garlic, carrots, and potatoes Pour in broth, stir in marjoram Cover with lid and simmer over medium heat for 25–30 minutes Potatoes are ready when they can be easily mashed with a fork Step 3: GARLIC BREAD ON THE LID (8 minutes) Prepare herb butter: Mix butter with garlic and parsley Turn the Dutch Oven lid upside down and place directly on the coals/grate – it becomes a griddle! Spread bread slices with herb butter, toast on the hot lid for 3–4 minutes Flip, toast for another 2–3 minutes until the bread is golden brown and crispy Step 4: FINISH SOUP & SERVE Roughly mash the soup or partially purée – leave some chunks for character Stir in cream, season with salt, pepper, and nutmeg Garnish with fresh parsley Fill bowls with soup, place garlic bread next to it and enjoy immediately ✅ TIPS FOR PERFECT RESULTS: The BIOL Dutch Oven lid as a griddle is the highlight of this recipe! Place the lid upside down over coals – the flat inner surface is ideal for toasting Don't purée the soup completely – some chunkiness adds character If you don't have an immersion blender: simply mash roughly with a fork Bacon gives the soup a wonderful smoky flavor 🍷 SERVING SUGGESTION: Serve directly by the campfire in wooden bowls or deep enamel bowls. The crispy garlic bread from the lid for dipping. An outdoor meal that brings everyone together. 📊 NUTRITIONAL INFORMATION (per serving, without garlic bread): Calories Protein Fat Carbohydrates approx. 320 kcal 8 g 14 g 42 g

⏱️ Prep time: 2.5 hours | 👥 Servings: 6 | 🔥 Difficulty: Easy 🥘 INGREDIENTS: 1 kg lamb with bone (shoulder or ribs) 3 potatoes, peeled, roughly diced 3 carrots, thickly sliced 2 tomatoes, quartered 2 onions, roughly chopped 1 red bell pepper, sliced 1 head of garlic (halved) 2–3 l cold water 2 tbsp vegetable oil 1 tsp cumin (whole), 1 tsp coriander seeds, 1 bay leaf Salt and black pepper Fresh parsley and coriander for garnish Optional: 3–4 dried apricots for a hint of sweetness 🔥 PREPARATION: Step 1: SEAR THE MEAT (15 minutes) Heat oil in a hot Kazan over high heat Sear lamb pieces on all sides until a brown crust forms Add onions and roast for 3–4 minutes Briefly roast cumin and coriander with the mixture Step 2: ADD WATER & SKIM (5 minutes) Pour in cold water until the meat is well covered (approx. 2–2.5 l) Add bay leaf and garlic Bring to a boil and carefully skim off any rising foam Step 3: SIMMER SLOWLY (90 minutes) Reduce heat to medium Simmer the soup for 80–90 minutes The meat should become very tender and fall off the bone Skim off foam and fat periodically Step 4: COOK VEGETABLES (30 minutes) Add carrots – simmer for 10 minutes Add potatoes, tomatoes, and bell pepper Simmer for another 20 minutes until potatoes are cooked through Add dried apricots during the last 10 minutes (optional) Step 5: SEASON & SERVE Season generously with salt and pepper Pour into deep bowls Sprinkle with fresh herbs and serve immediately ✅ TIPS FOR PERFECT RESULTS: The soup thrives on time – patience during simmering is key Regularly skim foam for a clear, clean broth Add vegetables only towards the end – otherwise, they will disintegrate The BIOL Kazan over fire imparts an incomparable smoky flavor to the meat Use lamb with bones – the bones give the broth its special aroma 🍷 SERVING SUGGESTION: Serve in deep bowls – leave the meat directly in the soup. With fresh bread for dipping. A bowl of Shurpa also warms you up on cool summer evenings by the lake. Serve with a fresh onion and herb salad and flatbread. 📊 NUTRITIONAL INFORMATION (per serving): Calories Protein Fat Carbohydrates approx. 380 kcal 34 g 18 g 16 g

Velvety pumpkin soup with ginger and coconut milk – ready in just 40 minutes. The perfect autumn recipe from the BIOL aluminum pot.