Recipes

Chili con Carne in a Dutch Oven Fire, cast iron, adventure. A smoky chili emerges from the BIOL Dutch Oven over a campfire, a flavor no kitchen stove can reproduce. Ingredients 600 g ground beef 2 cans kidney beans (400 g each) 1 can chopped tomatoes (400 g) 2 onions, 4 cloves garlic, 2 red bell peppers, 2–3 jalapeños 200 ml beef broth, 2 tbsp tomato paste 2 tsp cumin, 2 tsp chili powder, 1 tsp smoked paprika, 1 tsp oregano For serving: Sour cream, cheddar, cilantro, tortilla chips Preparation Prepare fire, heat Dutch Oven. Brown ground beef in batches, remove. Sauté onions, garlic, bell peppers. Toast tomato paste and spices. Return ground beef, add tomatoes, broth, and beans. Place lid on. Simmer for 60–90 minutes. Season to taste. Nutritional Values (per serving) Calories Protein Fat Carbohydrates 440 kcal 30 g 18 g 38 g

⏱️ 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

⏱️ Prep time: 2 hours | 👥 Servings: 6 | 🔥 Difficulty: Medium 🥘 INGREDIENTS: 800 g lamb shoulder (or beef), cut into 4–5 cm cubes 600 g long-grain rice (Devzira or Basmati), soaked for 1 hour 4 medium carrots, cut into thick julienne strips (NOT grated!) 3 onions, cut into half-rings 1 whole garlic head (unpeeled, washed) 100 ml vegetable oil (or lard) 1 tsp cumin (whole), 1 tsp coriander seeds, 1 tsp turmeric Salt and black pepper Approx. 800 ml hot water Optional: dried barberries, pre-cooked chickpeas 🔥 PREPARATION: Step 1: PREPARE FIRE AND OIL (15 minutes) Build a strong fire under the Kazan – high heat is crucial Add oil to the hot Kazan and heat to smoking temperature Wait until white smoke rises – then the oil is ready Step 2: ZIRVAK – MEAT BASE (30 minutes) Add onions to the hot oil – fry until golden brown, stirring constantly (10 min.) Add meat cubes, sear on all sides until a deep brown crust forms (15 min.) Add carrot strips, roast for 5 minutes until soft Stir in cumin, coriander, turmeric – roast for 1 minute Season generously with salt and pepper Step 3: SIMMER ZIRVAK (20 minutes) Pour in hot water until meat and vegetables are covered Place the whole garlic head in the center Simmer for 20 minutes over medium heat Taste and adjust seasoning – the Zirvak should be well-seasoned Step 4: COOK RICE (35–40 minutes) Drain the soaked rice and spread evenly over the Zirvak – DO NOT stir! Carefully pour in hot water until rice is covered by 1–2 cm Cook until water has disappeared from the surface (approx. 15 min.) Poke 5–6 holes into the rice with a wooden spoon handle for steam to escape Cover the Kazan with a lid, reduce fire to minimum – steam for 20 minutes Step 5: SERVING Remove lid, carefully mix rice from bottom to top Transfer to a large platter, place garlic head in the center Garnish with fresh herbs and serve immediately ✅ TIPS FOR PERFECT RESULTS: NEVER grate carrots – thick julienne is traditional and gives the right texture Season the Zirvak generously – the rice absorbs a lot of salt during cooking Soaking the rice beforehand is essential – unsoaked rice will result in mush instead of plov The BIOL Kazan with its round bottom distributes fire heat ideally and evenly Cooking plov over a fire gives a slightly smoky taste – incomparable! 🍷 SERVING SUGGESTION: Traditionally, serve directly from the Kazan onto a large round platter. Accompany with: fresh tomato and onion salad (Achichuk), cool Ayran, or black tea. Plov is a communal dish – for the whole family or friends on the weekend. 📊 NUTRITIONAL INFORMATION (per serving): Calories Protein Fat Carbohydrates approx. 580 kcal 32 g 24 g 62 g

Juicy chicken thighs in aromatic tomato sauce, braised in a cast iron casserole. Simple recipe for a hearty family meal.

Juicy beef goulash from the cast-iron sauté pan: deeply aromatic sauce, tender meat, simmered for hours. The recipe for true home-cooked delight.