What Bigus and what it eats?

Bigos or Bigus — a traditional dish in Poland, Russia, Lithuania, Ukraine and Belarus. This dish is considered to be originally Polish, but if you look at the origins of history, from Lithuania to Poland was imported the recipe Bigus, and not Vice versa.

What Bigus and what it eats?

There are hundreds of variations of cooking delicious dishes, despite the fact that many absolutely not similar to each other. But basically preparing Bigus sauerkraut can also be cooked with pork or another meat, sausage, potatoes, is added to braised cabbage or fresh.

In the spring, when in our body vitamin C deficiency after a winter salad recipe with sauerkraut contributes to its restoration.

But no matter how we tried to keep our cabbage, even if the best temperature, it becomes a little sour by the end of winter. But it's not a problem, as the sauerkraut out of excellent soup, Bigus, lazy cabbage rolls, pies, etc Bigus Recipe of pickled or fresh cabbage reminds a bit of a hodgepodge, if you add different types of meat.

In Bigus of fresh cabbage (and not only this, as we learned), you can add ingredients that are to your liking, it can be: herbs, wine, mushrooms, prunes, you can do a combination of fresh and sauerkraut will also be very good. The main thing is to use imagination and to consider your taste preferences.

Already have ready-made meals there is a thick texture, slightly sour taste and smell of smoked meat. Due to the fact that Bigus does not lose the taste quality, often cooked in stock in a large pot and freeze at the end.

How to cook Bigus meat fresh or sauerkraut?

  • Bigus pork with fresh cabbage

To cook this delicious dish, I finely chop 100 g of fat, heat it in a skillet with a couple tablespoons of vegetable oil. Put to it a Bay leaf and fragrant pepper. Simmer the fat until the liquid evaporates and wait until the pieces are browned.

Next, add one lukavica, pre-cut strips. Wait until the onion becomes transparent. Also cut one carrot and enter it in a saucepan, mixing and cook five minutes.

After that, pour in our billet 50 ml of tomato juice (or tomato paste + water), add salt and simmer for another five minutes. Pounds shinkuem cabbage and add it to the rest of the ingredients in a saucepan. Mix well and simmer until all the vegetables are medium soft. Add to taste chopped greens and garlic. Cook another five minutes. The dish is served very hot.

  • Bigus of fresh cabbage with potatoes
What Bigus and what it eats?

Simmer in a pot half a kilo of beef in small amount of water over low heat until the water evaporates. Then add a little vegetable oil and slightly fry the meat. Finely shinkuem onion and two carrots and put it to the meat. Fry the mixture for five minutes. Arbitrarily cut three potatoes and put in a large kettle for five minutes.

Now add 200 grams of fresh shredded cabbage and wait five minutes, then comes the turn of sauerkraut, put 300 g and simmer ten minutes.

Add the finely chopped (one piece) bell pepper and tomatoes when potatoes and cabbage are tender. In the end add chopped greens and salt. Served with fresh or pickled vegetables.

  • Bigus sausage

Wash one kg of sauerkraut, to get rid of excess acidity. Then put it in a pan and add a glass of water, coarsely grated carrots, favorite spices, salt and a couple tablespoons of vegetable oil. Simmer all on low heat. Cut into cubes two sausages or smoked sausages. Fry it in the pan along with the chopped mushrooms (300 g) and two bulbs. Add to vegetables and simmer until it becomes soft. At the end add spices.

What Bigus and what it eats?

In the old days, in the days of our ancestors, in the cold pantry was always masonry, or clay pot with Bigus. It turns out that the longer he infused in a cold place and the more warmed up, more aromatic and appetizing dish becomes.

The most delicious it will be on the third day. Previously, the recipe is thick and fatty with meat Bigus of fresh cabbage included in the mandatory list of products for long-distance adventures such as hunting. Especially desirable this dish was for Christmas and Easter.

Now this dish is publicly available and use it every day without reason. Simplicity in cooking is a plus Bigus. And the ability to vary the ingredients makes it unique every time. Bon appetit!