Bigos traditional Polish: in simple words about a complex dish.

Modern Poles are adherents of bigos, which appeared in the 18th century. Until then, crayfish, a variety of fish, hazel grouse, sorrel, gooseberries and citrus fruits were used. They warmed up in pots with a lid, tightly stuck around with dough, until a noisy crackling sound was heard - an “explosion” indicated the desired temperature. Respected gentry went hunting, on long trips, received important guests on their estates with obligatory and symbolic food.

Usually, sauerkraut and fresh cabbage are taken with meat in equal proportions, and the more types of meat products (including smoked ones) are included, the tastier bigos will be - a traditional Polish recipe is proof of this. As before, it is served hot as a main course. But even after cooling, the stew, saturated with aromas, does not lose quality. After all, it was not in vain that they once stocked up for future use, the brew was first frozen and thawed on the appointed day, reheated.

Prep time: 100 minutes / Serves: 5

Ingredients

• pork 250 g
• beef 250 g
• chicken fillet 250 g
• smoked brisket 50 g
• hunting sausages 150 g
• sauerkraut 300 g
• fresh cabbage 300-350 g
• prunes 100 g
• dry red wine 200 ml
• tomato paste 75 g
• onion 1 pc.
• carrot 1 pc.
• apples 1-2 pcs.
• vegetable oil 30 ml
• coriander, pepper, thyme, salt - to taste

How to cook bigos according to a traditional Polish recipe

We chop large juicy carrots, onions into cubes or in another convenient way - first we throw onion slices into a pan with hot vegetable oil, fry for two or three minutes until translucent, do not let it burn. Then add the carrots, mix and, with moderate heat, continue to sauté for the next 5-6 minutes. Vegetables should be thoroughly soaked in oil. In parallel, we chop fresh white cabbage with a long straw - we use a knife or a grater board, a combine harvester with a special nozzle.

Immediately stock up on another pan-brazier. You can start cooking in a cauldron - it’s convenient for me to fry separately and then combine everything in a large container. Finely chop a piece of fatty smoked pork breast, throw it on a hot surface and let the fat melt. Immediately wash, dry three meat preparations: chicken fillet, pork and beef pulp. Divide into relatively large cubes. When the fatty brisket is well rendered, add the meat - mix occasionally and fry at high temperature until golden brown for about 5-7 minutes. At this stage, we do not season, we only “seal” the meat from the outside, keeping the juiciness and moisture inside.

Now we throw softened carrot-onion sauteing, chopped fresh and sauerkraut along with brine into a spacious pan-cauldron. In my case, sauerkraut turned out to be so salty that the dish did not have to be salted at all. Do not rush with salt, leave it aside until the end of cooking. We mix the vegetable mix, simmer for about 20 minutes on our own - hard cabbage will extract juice, be saturated with steam, and become softer.

We load fried semi-finished pork, chicken and beef. We add concentrated tomato paste (you can not dilute it with water, since there is usually more than enough moisture and we will pour wine ahead). We flavor with spicy coriander grains, laurel, for spiciness we lower the peas of hot black pepper - if desired, the spices are crushed. Having once again stirred, we maintain a moderate fire, we continue to simmer for the next half hour to forty minutes. Sometimes we lift the lower layers with a spatula, separate from the walls.

We divide sweet and sour strong apples of green varieties into cubes - additional freshness and fruity sourness of bigos according to the traditional recipe with a photo will not hurt. Sometimes pickled apples, pickled barrel cucumbers are taken.

Next, we lay the last components: smoked plums (pitted) divided into three or four fragments, rings of hunting sausages or other meat products from the category of appetizing smoked meats. Pour in dry wine - white is often used instead of red. After stirring, boil, lower the temperature and, with a moderate boil, evaporate the liquid almost completely - about 20-30 minutes. During this period, all the ingredients thoroughly exchange odors, pass fragrant steam.

Agree, bigos according to the traditional Polish recipe with a photo does not cause difficulties? One of the important advantages is that the dish remains incredibly tasty when chilled. Bon appetit!

Good afternoon. The autumn dish of bigos (or bigus) cabbage is considered to be originally Polish, known since the 17th century, but this recipe has also become popular in the cuisines of other nations. Today we will cook this dish according to the classic traditional recipe.

And the bigos is warming up; it's hard to put into words how delicious it is, how wonderful it smells!

It is hardly possible to find better words than in the famous passage dedicated to bigus in Mickiewicz's poem "Pan Tadeusz".

There are a lot of cooking options. Most often, the dish is prepared from fresh and sauerkraut in equal proportions, several types of smoked meats and, preferably, several types of selected meat. The more variety, the tastier and more interesting it turns out. It is also customary to add mushrooms (can be dried), prunes, wine, tomato paste and spices (cumin, black pepper, bay leaf, etc.).

Because of this combination of foods, many consider bigos to be a meal for men. Wikipedia, for example, recommends serving it with vodka. This dish is also referred to as hunting food. It is not for nothing that, according to legend, the Polish king loved to taste it while hunting.

But I don't think it's fair to women. I think they, too, are not averse to savoring rich and fragrant food.

Today we will look at 7 options for making classic Polish bigos at home. Most of these recipes include prunes, which must be checked with your hands for the presence of a stone. Prunes go very well with smoked meats.

It is best to cook this dish in a cauldron, but you can also cook in a saucepan or pan with a thick bottom. If your smoked meats have little or no fat, then you need to add vegetable oil. And do not forget that sauerkraut and smoked meats are already salty, so salt foods sparingly.

Polish-style stewed cabbage with a rich taste of bacon, sausage, porcini mushrooms. Particular attention should be paid to a whole bunch of spices. These are thyme, coriander, cumin, black pepper, bay leaf and garlic. This recipe is a little simplified, it does not contain wine.

We will cook such cabbage in a deep frying pan or stewpan.

• White cabbage - 1 kg.
• Sauerkraut - 0.5 kg.
• Onion - 1 pc.
• Carrot - 1 pc.
• Bacon - 150 gr.
• Pork - 200-300 gr.
• Smoked sausage - 150-200 gr.
• Vegetable oil - 1 tbsp. spoon
• Mushrooms - 50 gr.
• Thyme - 1 teaspoon
• Coriander - 1 teaspoon
• Cumin - ½ teaspoon
• Bay leaf - 2 pcs.
• Tomato paste - 1 tbsp. spoon
• Broth - 1 liter
• Prunes (pitted) - 100 gr.
• Garlic - 2 cloves
• Salt - to taste
• Black pepper - to taste

The broth is best prepared in the evening. It can be made from any meat you like. Or from vegetables.

1. Shred fresh cabbage in medium pieces.

2. We chop the sauerkraut a little so that it is not too long and it is convenient to eat it. Squeeze out excess liquid with your hands.

3. Cut the bacon into thin slices.

4. Fry in a pan until golden brown.

5. Cut the pork into small pieces and send it to the pan with the bacon.

6. We do not chop the sausage too finely.

7. Cut onions, carrots and mushrooms into cubes.

8. After the meat in the pan has changed color, pour onions and carrots to it.

9. When the onion has become transparent, add sausage and mushrooms to the pan. Simmer, remembering to stir occasionally.

10. Add fresh cabbage along with the broth to the rest of the ingredients and simmer everything together for 20 minutes, covered with a lid.

11. After 20 minutes, send sauerkraut to the pan. We season it with all prepared seasonings and simmer everything together over low heat for another 30 minutes.

12. Add tomato paste, salt, pepper.

13. Chop garlic and prunes into small pieces and pour into bigos. Simmer another 15-20 minutes.

In total, this cabbage is cooked for 1.5-2 hours. After turning off the stove, let the dish brew.

Bon appetit!

The classic Polish bigos recipe

It includes beef, lean pork, smoked bacon, Krakow and homemade sausages. You can use only one type of meat and smoked meats, or get by with one bacon for lovers of not too meaty taste.

The recipe contains dried mushrooms and red wine. Another distinctive feature of this recipe is the absence of onions and the addition of plum jam (of course, you can do without jam). This dish is truly worthy of a king!

For cooking we need:

• Sauerkraut - 500 gr.
• Fresh cabbage - 500 gr.
• Carrot - 1 pc.
• Pork - 200 gr.
• Beef - 200 gr.
• Smoked bacon - 200 gr.
• Smoked sausage - 150 gr.
• Sausage - 150 gr.
• White dry mushrooms - 100 gr.
• Plum jam - 3-4 tbsp. spoons
• Cumin - ½ tbsp. spoons
• Fennel (grains) - ½ tbsp. spoons
• Allspice - 5 - 6 peas
• Prunes - 50-70 gr.
• Salt - to taste
• Red dry wine - 150 ml.

1. Let's start by preparing all the ingredients. We wash the meat under cold water, cut into pieces of 2-3 cm.

2. We chop the sausage into rings, the bacon into cubes.

3. Thinly chop fresh cabbage, salt a little, crush it with your hands to make it softer.

4. Drain excess liquid from sauerkraut.

5. Cut the carrots into half rings.

6. Wash dried mushrooms, soak in hot water for 20 minutes. We cut them into small pieces. Do not pour out the yushka from the mushrooms; at the end, you can add it to the bigos for flavor.

7. Let's start frying the ingredients. Pour vegetable oil into the bottom of the cauldron, pour out the bacon, fry it until golden brown for about 6 minutes.

Add mushrooms, fry for another 3 minutes.

8. Pour out the carrots and simmer for about 2 minutes.

9. Add pork and beef - fry actively stirring the meat for 5 minutes.

10. Cover the pan with a lid so that the meat releases juice and stews over low heat for 15-20 minutes. Salt the roast, add cumin, allspice, mix.

11. Put plum jam in a cauldron, pour in half a portion of wine, mix well and cover with a lid. Simmer for another 5 minutes so that the spices and wine soak the meat.

12. Add smoked sausages, simmer for 2-3 minutes under a closed lid.

13. Pour two types of cabbage into bigos in any order. Add fennel seeds, prunes. Leave to cook on low heat covered with a lid for 15-20 minutes.

14. After 20 minutes, mix the cabbage, pour the mushroom soup, simmer for another 20 minutes.

15. Pour out the rest of the wine and continue to simmer for another 20 minutes.

We let the finished dish brew for half an hour and can be served at the table. Bon appetit!

Braised cabbage in Polish - a simple recipe for bigus

Compared to the previous ones, this is a simple and quick Polish bigos recipe (without meat and mushrooms). Beef sausages, hunting sausages, French bacon with tomato paste and white wine, seasoned with garlic, parsley, coriander and black pepper, make the taste of cabbage just perfect! Simple and very tasty!

For cooking we need:

• Fresh cabbage - 600 gr.
• Sauerkraut - 600 gr.
• Carrot - 1 pc.
• Onion - 2 pcs.
• Parsley - 1 bunch
• Sausages - 3 pcs.
• Hunting sausages - 4 pcs.
• French bacon - 200 gr.
• Vegetable oil - 2 tbsp. spoon
• Tomato paste - 50 gr.
• White wine - ½ cup
• Sugar - 1 tbsp. spoon
• Coriander - 1 tbsp. spoon
• Black pepper - ½ teaspoon
• Salt - 1 teaspoon
• Prunes - 100 gr.
• Garlic - 2 cloves
• Parsley - 1 bunch

1. First, prepare all the ingredients. We chop fresh cabbage as usual. Cut carrots and onions into cubes.

2. Cut the sausages into rings of 0.5 cm.

3. Sausages and bacon - any small pieces.

4. Fry sausages in a pan greased with vegetable oil, add tomato paste, mix.

5. In another pan or in a saucepan, fry the bacon until golden brown and add onions and carrots to it.

6. When the onion becomes transparent, add sauerkraut and white wine to it. Simmer covered for 10 minutes.

7. After 10 minutes, put fresh cabbage, fried sausages, salt, sugar, spices in a saucepan. Mix and simmer for 30 minutes.

8. After 30 minutes, pour the hunting sausages and prunes. Squeeze 2 garlic cloves through a press.

9. Sprinkle with herbs and simmer for another 15 minutes.

Let the dish cool down a bit. It will be very tasty!

Bigus at home

A very rich dish that is stewed for 2-3 hours over low heat. It contains almost all the ingredients that can be used for bigos. This is pork (any other meat, game is possible), and 3 types of sausages, smoked brisket, and porcini mushrooms, as well as wine, prunes and tomato paste. Spices add a special note. Yes, this dish takes a long time to prepare, but it's worth it!

For cooking we need:

• Fresh cabbage - 800 gr.
• Sauerkraut - 800 gr.
• Smoked sausage - 600 gr.
• Smoked brisket - 400 gr.
• Meat - 500 gr.
• Tomato paste - 3 tbsp. spoons
• Prunes - 100 gr.
• Carrots - 2 pcs.
• Onion - 2 pcs.
• Garlic - 1 head
• Bay leaf - 3 pcs.
• Vegetable oil - for frying
• Forest mushrooms - 100 gr.
• Sugar - 1 tbsp. spoon
• Cumin - 0.5 tsp
• Coriander - 0.5 tsp
• Black peppercorns - 0.5 tsp
• Salt - to taste
• Red wine - 1-2 glasses

1. Cut the meat into random pieces.

2. Three carrots on a coarse grater. Chop the onion into cubes.

3. Fry the pork in a greased pan over high heat until golden brown. Salt the meat a little.

4. Add onions.

5. While the onion is fried, cut the sausage into rings. Straw breast.

6. When the onion is browned, pour the carrots to it. We simmer for a couple of minutes.

7. Following the carrots, add smoked meats. Next, cook the bigos on low heat.

8. Season with black pepper, coriander, cumin and mix everything. Grind dry mushrooms with your hands. We simmer everything for 10-15 minutes.

Add tomato paste to the pan. Simmer for 5 minutes, stirring. If you see that the meat is dry, add a glass of water or broth to it.

9. Cut the prunes into small pieces and send them to the pan with the meat.

10. To make it more convenient to eat bigos, chop the sauerkraut with a knife. Raw chop into small pieces.

11. Pour fresh and sauerkraut, bay leaf into the finished meat, mix all the ingredients and cook the dish under a closed lid over low heat for 2-3 hours.

12. When the cabbage becomes soft, add a spoonful of sugar, pour out the wine, simmer until tender.

Be sure to stir occasionally and check that the bigos does not burn. You can add some liquid if needed.

If the cabbage burns, you can put it in the oven to languish at a temperature of 150-160 degrees for 2 hours.

Polish bigos (Lazerson's classic recipe)

In this recipe for a very masculine bigos, cooking begins with cabbage, which is stewed in a saucepan with tomato. Separately fry the rest of the ingredients: pork, coarsely chopped hunting sausages, champignons with celery. Gradually add everything to the saucepan with cabbage. We bring to an unforgettable taste with prunes, red wine and spices. At the end, season with green onions and parsley.

For cooking we need:

• Fresh cabbage - 600 gr.
• Sauerkraut - 600 gr.
• Champignon mushrooms - 300 gr.
• Onion - 1 pc.
• Pork neck - 600 gr.
• Hunting sausages - 6 pcs.
• Prunes - 100 gr.
• Celery - 1 pc.
• Water - 100 ml.
• Salt - to taste
• Red wine - 1 glass
• Bay leaf - 1 pc.
• Greens - to taste

Finely chop the sauerkraut and fresh cabbage so that it is convenient to eat later.

2. We start by putting sauerkraut to stew in a saucepan or saucepan with a thick bottom, adding half a glass of water. After boiling, pour fresh to it.

3. After 15 minutes, when the cabbage becomes soft, add a spoonful of tomato paste and another half a glass of water to it, leave to simmer over low heat under the lid for 1.5-2 hours. We will add the rest of the ingredients to the saucepan one by one.

4. Chop the onion into strips, wash the mushrooms, cut into small pieces.

5. We cut the pork neck into pieces a little smaller in size than as for a barbecue.

6. Fry the onion in vegetable oil until golden brown.

7. Put the meat on top of the fried onion.

8. We are waiting for the pork to be covered with a fried golden crust.

9. For flavor, sprinkle with black pepper, salt and send to stew in a saucepan with cabbage.

10. Cut the sausages into large pieces. Fry them well in vegetable oil in a pan and transfer them to a saucepan with the rest of the ingredients.

11. Cut prunes in half and throw into bigos.

12. Grind celery and fry in a pan with mushrooms for 5 minutes.

13. We combine all the ingredients in a saucepan with cabbage, salt and add a little more water. Pour in the wine, throw in the bay leaf.

14. After all the ingredients of our dish are in one saucepan, simmer the bigos over low heat for 1.5-2 hours. The cabbage should be very soft and tender.

Sprinkle the finished dish with herbs.

A simple and quick video recipe for making bigos

For those who really want to cook more tasty and satisfying cabbage as soon as possible, this bigos recipe is suitable. It has no wine, no mushrooms. We will not fry all the ingredients separately in several pans and simmer the cabbage for a long time. And we still get a delicious meal.

Below you can see a detailed video of the recipe.

Bon appetit!

Lenten bigos in Polish

This is bigos, which is fundamentally different from the previous ones in that it does not contain meat. It is extremely good for lovers of lighter food and vegetarians. Also suitable for those who are fasting.

Thanks to the secret ingredients, an amazing taste and aroma is obtained! Of course, a large number of spices play a decisive role in achieving a delicious result: pepper, bay leaf, thyme, dry mustard, coriander, marjoram, paprika, etc. We also add grated fresh apples and fried cubes of tofu cheese, season the cabbage with soy sauce. Delicious, try it yourself!

For cooking we need:

• Sauerkraut - 800 gr.
• Fresh cabbage - 800 gr.
• Onion - 3 pcs.
• Garlic - 2 cloves
• Water - 2 liters.
• Soy sauce - 4 tbsp. spoons
• Black pepper - 6 peas
• Bay leaf - 4 pcs.
• Dried mushrooms - 200 gr.
• Chopped black pepper - 0.5 tsp
• Thyme - 1 teaspoon
• Rosemary - 1 teaspoon
• Coriander - 0.5 tsp
• Dry mustard - 0.5 tsp
• Marjoram - 1 teaspoon
• Paprika - 1 teaspoon
• Prunes - 15 pcs.
• Apple - 2 pcs.
• Tomato paste - 2 tbsp. spoons
• Tofu cheese - 400 gr.
• Salt - 0.5 tbsp. spoons

1. Cut the tofu into small cubes.

2. Fry it in a preheated pan, greased with vegetable oil, until golden brown, salt.

3. Squeeze sauerkraut with your hands to remove excess liquid, finely chop with a knife. Shred fresh 1-2 cm thick.

4. Pour oil into a saucepan with a thick bottom or a stewpan, fry the onion until golden brown.

5. Pour two types of cabbage to the onion, add water, soy sauce, black peppercorns, bay leaf, simmer vegetables for 15 minutes.

6. Add the pre-soaked mushrooms together with the yushka to the cabbage.

7. Coarsely grind prunes. Three apples on a fine grater. We put these ingredients to the cabbage and add a spoonful of tomato paste. We season with seasonings.

8. Mix everything gently. Cook on low heat under a closed lid for 1.5-2 hours. 10 minutes before the end of cooking, add the fried tofu.

Our dish is ready!

Traditional national cuisines are always suitable for their signature dish. In addition to the difference in taste, there is another one. Cooking time. Bigos refers to the "long" dishes. But it's worth it. Polish cuisine is not very original. Most of the dishes are borrowed from neighbors. The base of the traditional Polish bigos too. And here the most interesting begins further. The Poles have managed to turn this “base” into a culinary masterpiece.

What are the difficulties. First, bigos is multicomponent. Secondly, having decided to cook it, you need to tune in to a long job. But, thirdly, it is impossible not to try at least once. And all the previous arguments will immediately fade after you try the freshly prepared bigos. The dish is also interesting because the Poles cook it in large quantities. The question arises why. And in order to freeze bigos for the winter. The preparation of the dish does not take place in one stage and takes several days.

How to cook traditional Polish bigos

What will be needed:

• duck meat - 800 g;
• beef (pulp) - 400 g;
• pork neck - 400 g;
• duck fat - 100 g;
• dry red wine - 250 ml;
• sauerkraut - 1 kg;
• b / c cabbage - 500 g;
• white dry mushrooms - 50 g;
• apples - 2 green and 1 red;
• white raisins - 100 g;
• boiled sausage (good quality) - 200 g;
• boiled smoked sausage - 400 g;
• hunting sausages - 150 g;
• ground black pepper - to taste;
• black peppercorns - 30 g;
• cumin - 3 g;
• fresh marjoram - 200 g;
• salt - to taste;
• juniper berries - 10 pcs.;
• pork ribs - 1 link of 6 pcs.;
• dried apricots - 5 pcs.;
• prunes - 25 pcs.;
• bulb - 1 pc.

How to cook:

1. You need to buy a whole duck. The rest of the norm specified in the recipe can always be attached somewhere. The duck must be washed thoroughly. Cut into frame, breast, wings and drumsticks. You definitely won't need a brisket. It can be prepared as an independent dish or put into a warm salad. Remove oily skin from the legs, carefully, with a sharp knife. Then finely cut it.
   
   
2. Duck frame and wings should be placed in a large deep saucepan. Pour in water almost to the eyeballs. Place over moderate heat. Bigos calls for a good, rich, thick broth.
3. Process the beef, wash, dry with a kitchen towel. Cut into large cubes.
   
   
4. With the pork neck, you need to do the same, up to slicing.
5. Processed meat of three types in total should be more than a kilogram.
6. If there is a duckling in the house, this will greatly simplify the work process. A cast iron pot works well. In extreme cases, any dishes with a thick bottom and walls. Place the fat from the duck and chopped skin in the selected dishes. Fry the skin until it starts to turn golden. Fat by this point, respectively, should be completely melted.
   
   
7. Then, using a slotted spoon, remove the fried skin from the dish. Transfer to paper towels to remove excess oil. In place of the skin, in the dishes, processed, washed and diced onions are laid.
8. Onion must be overcooked to a state of softness over moderate heat. Remove saucepan from stove.
   
   
9. Heat a little vegetable oil in a suitable frying pan. We lay in the dishes prepared pork neck. Fry it until golden color.
10. Move the meat with a slotted spoon into the roaster to the onion.
11. In the same pan where the pork was prepared, overcook the prepared beef. You need to fry the meat in the same way, until the golden color. We put him in the dungeon. The same operation is performed with duck legs.
    
    
12. In the pan where all three types of meat were prepared, pour half the rate of wine indicated in the recipe. Clean the bottom of the pan with a silicone spatula. Gently mix fat and wine. Boil until the sauce has a uniform color. Add the resulting sauce to the ducklings.
    
    
13. Now the duckling must be returned to the stove, on a moderate fire. Place the previously fried duck leg into the duck dish. Pour in half a glass of broth that is simmering nearby on the stove. Mix contents thoroughly.
14. Close the casserole tightly with a lid. Prepare the contents for half an hour.
15. By now, the duck broth should be ready. Strain it through a sieve. Return to small fire again.
    
    
16. Carefully remove the meat from the wings, bones and frame. Chop it with a knife or hatchet. Pour into duck. Mix contents thoroughly. If needed, add some broth. Cook with the lid closed again for half an hour.
17. Put the norm of sauerkraut into a deep cast-iron container. Pour duck broth into it to half the volume. Cook on low heat for an hour.
    
18. In the broth that remains, pour finely chopped white cabbage. Salt. Simmer until done.
19. Boiled cabbage, removing the liquid, transfer to a cauldron, where sauerkraut is stewed. Move all the meat into it. Mix contents thoroughly. Simmer for half an hour all together. Then remove excess bones from the dishes. The meat will fall off of them by itself. Cool dishes with meat and cabbage. Put in the refrigerator for a day. After that, pour the mushrooms with water overnight.
    
    
20. A day later, additional components are prepared. Take the pot out of the refrigerator. Mushrooms. grind. Do not drain water from them. Add to cauldron.
21. Pour water from the mushrooms into the cauldron. Mix thoroughly.
22. Process green apples, wash. Cut into medium cubes. Pour into a cauldron.
23. Wash dried fruits, pour water for 15 minutes. After chop, and pour into a cauldron.
24. Mix thoroughly and add raisins.
    
    
25. Boiled sausage and Hunting sausage cut into cubes.
26. Add sausage to bigos.
    
    
27. Put the cauldron on a small fire. Pour in the rest of the wine. Cook for three hours.
28. During this time, you need to prepare the ingredients for serving the dish.
29. Grind the spices in a mortar.
30. Bigos divided into parts. One to be served on the table. The other is in the refrigerator.
31. Cut the ribs into pieces. Put together with smoked sausages, as seen below.
32. Wash the red apple. Remove ponytail. Pierce the skin.
33. Put the apple in the center of the mold with bigos.
    
    
34. Bake the dish at 140°Ϲ under the lid for 4 hours.
35. Then remove the bigos for a day in the cold. Then move it to the kitchen. Bake for another hour at 100°Ϲ. Infuse for half an hour and serve.
    
    

calories : 216.03 kcal

What will be needed:

• fresh cabbage - 400 g;
• sauerkraut - 400 g;
• pork - 300 g;
• carrot - 65 g;
• butter - 35 g;
• salt;
• prunes - 50 g;
• water - 70 ml;
• bulb - 1 pc.

How to cook:

1. Soak prunes in cold water for half an hour. Then, if any, remove the bones
2. It is better to take sauerkraut for this type of work:
3. Cut it into medium checkers.
4. Cut fresh cabbage in the same way.
   
   
5. Grind the carrot with a large grater.
6. Onion cut into strips.
7. First cut the meat into steaks.
8. Then cut into medium cubes.
9. Dissolve the oil in a saucepan.
10. Fry the meat on maximum heat for five minutes.
11. Add onion to meat.
    
    
12. Fry the onion until transparent. Add carrots to it.
13. After a couple of minutes, add sauerkraut.
14. Cook the contents for a quarter of an hour, stirring constantly. If needed, you can add some water. Cover with a lid.
15. Then add fresh cabbage.
16. Cook 5-7 minutes. Add randomly chopped prunes.
    
    
17. Mix the contents well.
18. Transfer the contents to a glass/ceramic container.
19. Pour in some water. Cover with a lid. Remove to oven at 155°Ϲ.
20. Cook bigos for an hour and a half. Take it out of the oven several times and mix thoroughly. The result is this dish.
21. Serve hot, decorated with any greens.
    

calories : 102.277 kcal

A tasty and famous dish cannot be prepared, as a rule, quickly. If you have a desire - be patient so as not to quit the process in half. There is a golden guarantee: put a part of your soul into what you are doing, and everything will be amazing.

video recipe

You can also refer to the helpful video recipe:

Note to the owner

• For bigos, beef butt and pork shoulder are excellent - these are budget parts of the carcass, and you should not buy tenderloin - it will be overdried and money thrown away;
• Do not abuse spices, the recipes presented have been worked out by time - do not spoil the dish;
• And, as always, the main thing: the product must always be of high quality, and not "anyhow" - this is the key to the success of cooking any dish.

Bigos is oneo one of the most famous and popular dishes of Polish cuisine. This is specialth dish, which is also present in Lithuanianand in Belarusian cuisines. The dish is so specialenoe, like borscht or forUkrainians, becausem grew almost every Pole.

In real Polish bigosthere are so many ingredients that in Polish eventhere is an expression "narobić bigosu", which means to make trouble or mess, and the word itself"bigos" in a figurative sense means actually "mess" "mess", because in bigosthere is so much mixed up! And all Poles know wellAnd, many of them often use, a phrase from the famous comedy, the classics of Polish cinema, "Jak rozpętałem drugą wojnę światową" ("How I unleashed the Second World War"), the hero Frankand Dolas "O rany! Ale narobiłem bigosu!" (Context translation: "Oh God! NI made a mess!", And in the original "Bigosa"). Accordingly, the importance of this dish in Polish cuisine becomes clear.e and culture. And nothing surprising! Bigos is very fragrantoh, deliciousoh and satisfyingohthe dish thatoh it's hard not to love if heo well preparedO.

And as with every dish of such importance in the culinary culture, there are many recipes for making bigos. Each culinary specialist brings something of his own, but most of the ingredients remain unchanged, only everyone has their own order of their bookmarks and some secret element of the dish. But everyone will definitely tell you that a good Polish bigos should be rich in taste and have a pleasant aroma of smoked meats and dried mushrooms...

Sometimes bigos is cooked only on sauerkraut, but more often on sauerkraut with the addition of fresh, because itthe taste is then more balanced. It is also believed that the more types of meat, the better! And if it is possible to add game meat, then it cannot be better at all! But smoked meats and fresh meat should be a must.O. Like dried mushrooms. Sometimes modernth bigos is prepared without mushrooms, but believe me, the aroma and taste are completely different!

All ingredients for bigosbut in fact those that were used in the old Polish cuisinee. Prunes and wine add their expressive flavor note. And apples, which are completely boiled soft, give, as they say, "bodyo' dishesu!

Polish bigos is complexth dish and does not require a side dish, or vice versa, meatadditions. And my Polish husband cannot imagine the full enjoyment of a dish without light bread and butter. According to him, with suchaddition, the taste of bigos is betterrevealed :-).

And one more thing, if possible, cook bigos in advance, a day, and even better two, or even three, before the planned serving, heating it every day, at least once a day. Like , real Polish bigos gets better with each heating, and also, it is great for freezing.leftovers and even better from this. I prepare the dish one day before serving.

6-7 servings

Ingredients

• 30 grams dried mushrooms (preferably porcini)
• 300 ml boiling water
• 1 onion, cut into cubes
• 100g smoked lard, cut into cubes
• 1 kg meat (pork, chicken, beef), cut into large cubes
• 300 grams smoked pork ribs
• 500 grams smoked homemade sausage, cut into coarse slices
• 1 kg sauerkraut
• 500 grams fresh white cabbage, shredded
• 5 juniper berries
• 2 bay leaves
• 1 tsp dried marjoram
• 3 allspice peas
• 1/2 tsp black peppercorns
• 10 pieces. prunes
• 150 ml dry red wine
• 3 apples, peel, grate with large holes
• 1 tbsp honey
• Salt to taste

Cooking time: 4 hours

1) Place the mushrooms in a deep bowl and pour boiling water over it.

Leave for 20 minutes. Drain, reserving the liquid, and chop finely.

2) Sauerkraut and fresh cabbage, ribs, prunes, two types of pepper, marjoram, bay leaf, juniper and mushrooms, together with the drained liquid, place in a large saucepan or pot with a thick bottom.

Simmer on low heat for about an hour, covering loosely with a lid.

3) In a large frying pan, brown the lard, and when enough fat is rendered out of it, add the onion. Simmer until soft.

The classic dish called bigos is considered to have come from Poland. However, historians believe that bigos is a traditional Polish recipe and not only, as well as a traditional recipe from Belarus, Lithuania, and Latvia.

Briefly, this dish can be described as follows - a lot of sauerkraut and a lot of meat. All this is stewed for a very long time in kvass. It turns out a dish of special aroma and taste.

Who Invented Bigos

Bigos is very nutritious, so it was first invented by hunters back in the 15th century, who had to hunt down the beast for a long time, but wanted a hot one, because bigos energizes and contains all the substances necessary for the body. Therefore, probably, bigos was often cooked and cooked in the canteens of various military institutions.

You also ate bigos more than once, although it was mainly called sauerkraut with meat, but it was prepared a little differently, taking into account modern realities, although the main stages of preparation were followed.

Polish bigos recipe

Very tasty bigos. In ancient times, when there were no refrigerators or freezers yet, this dish, due to the qualities of the main ingredients, was very convenient to prepare.

The sauerkraut, which the recipe calls for, does not spoil, and therefore bigos can be cooked in large quantities a few days before the holiday. In addition, the dish can be reheated repeatedly, and it will not lose its taste.

Only two conditions must be met:

1. The amount of cabbage and meat should be the same.
2. The more varieties of meat and sausages in your dish, the tastier it will be.

For cooking you will need:

• 800 g sour sauerkraut,
• 300 g pork pulp,
• 300 g of any smoked sausage,
• 200 g lean loin,
• 50 g fat,
• 1 onion
• 10 g dried mushrooms
• salt,
• pepper,
• sugar,
• 1 tablespoon flour
• some tomato paste
• 8 prunes
• 6 juniper berries

There is no tomato paste in the traditional Polish recipe, since they didn’t know about this ingredient before, but you can add it for taste - modern Polish housewives add tomato paste to bigos

Pour cabbage with a small amount of water and cook together with dried mushrooms. Add prunes there - it should boil. Add cumin and juniper. We simmer the cabbage for a very long time so that it becomes very soft.

Salt the pork, brown it in a pan on all sides, and then, together with the loin, combine it with boiled cabbage and simmer until tender.

Remove the meat and loin from the pan, finely chop, add the chopped sausage and re-combine with the cabbage.

Then add tomato paste, pepper, salt, a little sugar and cook over low heat.

Cut the salo into cubes, fry, add a spoonful of flour and season what is already cooked.

Classic bigos does not allow the addition of flour - it must be boiled down to a density by itself. Only add flour if you don't want to wait.

Stew cabbage and meat together over low heat for about 1 hour.

Traditional bigos is cooked in total for more than 2 hours.

Another version of the traditional bigos

Another version of the dish is the same bigos, but with the addition of barley groats.

We will need:

1 kg sauerkraut,

2 bulbs

500 g pork pulp,

¾ cup barley groats

100 g pork fat,

1 teaspoon cumin

some tomato paste

Put the sauerkraut on the finely chopped lard in a saucepan with a thick bottom (do not stir the dish during cooking). Soak barley groats in warm water for several hours before cooking.

Pork, after separating the meat from the bones, cut into cubes. Season the cabbage with spices and seasonings, put chopped meat, onion and barley groats on top.

Pour in boiling water so that it just covers the food.

Simmer for about 1.5 hours, covered with a lid, over very low heat. Mix the finished dish. Serve with boiled potatoes.

It must be remembered that each successive heating improves the taste of bigos.

And this means that it should be prepared two to three days before consumption.

It is best to store bigos in a cool place, or you can even freeze it for future use. Here is our Polish dish.

Try the traditional bigos recipe, using the photo as a guide, and you will taste an endlessly tasty and healthy hearty dish that will come in handy in cold weather.