Bigus is a traditional and popular Polish dish, the main ingredient in which the cabbage is. Bigus often add meat, smoked, mushrooms, some vegetables, and prunes or other dried fruits. Learn how to cook Bigus, from our recipes.
Classic Polish Biguce Recipe
The classic method of cooking of the Bigussa implies the use of not only fresh, but also sauerkraut. Interesting notes The dish adds prunes, and pork stands as a meat component. Prepare Polish Bigus We will be from:
- white-born fresh cabbage - 400 g;
- sauerkraut - 400 g;
- carrots - 1 pc.;
- pork pulp - 300 g;
- butter - 30 g;
- bulbs - 1 pc.;
- prunes - 50 g;
- salt, pepper - to taste.
The whole process of cooking can be divided into steps:
- Fresh cabbage should be chopped with straw, cleaning the carrot to lose, cut down onion cubes. With sauerkraut, press the brine, the meat must be cut into small pieces. If the prunes are strongly dried, it can be soaked in water for 20 minutes, and then cut.
- Cooking Bigus is comfortable in a large deep saucepan. In it, at first heated the creamy oil and fry pieces of meat on a strong fire.
- When pork brings, adding onions and carrots to it, again all fry on strong fire.
- Then we put into the Bigus sauerkraut, the fire is reduced and fry under the lid for another 10 minutes.
- Add chopped fresh cabbage and prunes. Mashed on medium heat all this under the lid about 15 minutes. While the products are prepared in the juice highlighted from meat and vegetables, we will not add water. We taste, salt and pepper dish. Then we pour a little water and Tsomet Bigus for another 30-40 minutes.
Bigus with mushrooms and smoked
Mushrooms and smoked meats are often added to Bigus, in our case it will be champignons, smoked sausage and ham. For a more enjoyable and appetizing taste, we pester in Bigus also a little wine. So, here's what ingredients we need:
- fresh cabbage - 400 g;
- sauerkraut - 400 g;
- prunes - 100 g;
- champignons - 200 g;
- onions - 2 heads;
- ham - 200 g;
- smoked sausage - 150 g;
- white dry wine - 100 ml;
- salt, black pepper;
- parsley green - to taste;
- sunflower oil - 3 tbsp.
Prepare Bigus on this recipe in the following way:
- Send vegetable oil in a sauinee and frighten the onions with half rings.
- When the bow becomes transparently golden, we will lay out the chopped straw fresh cabbage, as well as the sauer, squeezing the extra brine from it. Fry cabbage together with onions 20 minutes on medium fire and cover with a lid.
- Cut the plates of mushrooms and add to the dish. A little shredding prunes and also send to the scenery. Waile white wine, reducing the fire and extinguish Bigus 30-40 minutes.
- Then we try to salt, bring to the desired taste, throwing black pepper. If the sauer cabbage is too acidic, Bigus can be sued a little. I will add pieces of smoked sausage and ham, as well as a chopped parsley.
- We prepare Bigus on a small fire for another 10-15 minutes.
Bigus with apples and lingonberries
A classic dish will be more original if you put certain ingredients in it, which, in our case, applies apples, soy sauce and lingonberry jam. Here is a list of components for the preparation of such a Biguce:
- pork - 0.5 kg;
- pork fat - 100 g;
- garlic - 3 teeth;
- onions - 1 pc.;
- carrot - 100 g;
- sauer cabbage - 300 g;
- fresh cabbage - 0.5 kg;
- hunting sausages - 300 g;
- barbecue jam - 3 tbsp.;
- tomatoes in their own juice - 50 g;
- soy sauce - 2 tbsp.;
- water - 400 ml;
- apples - 200 g;
- dried cumin - 0.5 ch. l.;
- bay sheet - 1 pc.;
- sugar, salt - to taste.
Preparing Bigus so:
- We prepare vegetables, fruits, meat and sausages, cleaned everything you need, and ink. Cabbage I sit in straw, and the garlic is ordained as much as possible.
- Mix in a deep sauinee fat. In the fat, first fry pork, after 10 minutes we continue to fry it, but already with a bow and carrot.
- Then add sauer cabbage and lingonberry jam. We continue to prepare Bigus on medium heat under the lid for another 10 minutes.
- We pour soy sauce and 400 ml of boiling water. We reduce the fire and pastry dish 30 minutes.
- After half an hour in Bigus, we send a fresh cabbage, crushed tomatoes, slices of apples, garlic and hunting sausages. Solim, sahary and add cumin and bay leaf. Bigus is another 30-40 minutes.
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