How to make Bigos

Bigos (Polish. bigos) or bigus (German. beiguss) is a traditional dish of Polish, Lithuanian and German cuisine made of cabbage and meat. There are many options for cooking a dish, they even say that there are more than chefs in Poland.





Bigos is prepared from sauerkraut, pork or game, smoked meats and with various additives: sausage, prunes, mushrooms, onions, carrots, potatoes. They say that it is important to cool Bigos in the cold, then it becomes especially tasty.

But not everyone has patience for such a feat. Usually, a fragrant and hearty dish is swept from the table, not even letting it cool. "Site" prepare bigosSmoked pork ribs, carrots and prunes.





You've probably never tasted this delicious. And to prove this, we will cite the words of the Polish genius Adam Mickiewicz: “And Bigos warms, it is difficult to say in words how tasty it is, how wonderful it smells!”

How to prepare Bigus Ingredients

• 500g pork
• 200g smoked pork ribs
• 600g white cabbage
• 400g sauerkraut
• 1 bulb
• 1 carrot
• 40g tomato paste
• 150g prunes without seeds
• salt, coriander, black pepper to taste
• 2-3 bay leaves
• vegetable-oil

Preparation

1. Roast pieces of pork with a small amount of butter until light golden.
   
   
   
2. Grate carrots on a large grater, cut the onions with semi-rings, insert the cabbage.
   
   
   
3. Add the carrots and onions to the browned meat. Roast until the vegetables are soft.
   
   
   
4. Smoked ribs cut into small pieces. Send to meat and vegetables, add tomato paste, salt and stir.
   
   
   
5. After 5 minutes, add fresh and sauerkraut. Stir it. There is no need to add water, just the juice that is in the cabbage.
   
   
   
6. Tightly close the pan with a lid and bigos carcasses, stirring periodically, on a slow heat for 30 minutes.
7. Meanwhile, pour hot water on the prunes. Cut him in half.
   
   
   
8. After 30 minutes, add prunes, pepper, coriander, bay leaf to bigos.
9. Stir everything again, cover the pan with a lid and stew for another 10 minutes.
   
   
   
10. Bigos in Polish ready. Bon appetit!

How to make Bigos Sauerkraut, we've already figured it out. Do you know why you should add sauerkraut to the pigeons? The answer is in our article.