Bigos is a traditional Polish recipe. Bigos: a traditional Polish dish

Finally, we are preparing bigos (or bigus) - very tasty, satisfying and fragrant second dish based on cabbage and meat. It is traditional for the cuisines of countries such as Poland, Lithuania, Ukraine and Belarus. Bigos recipe options exist great amount and today I propose to get to know one of them better. Bigos in Polish - please love and favor!

You can write about bigos for as long as you can cook this second course. But I will try not to torment you with my lyrics and keep within a few lines. So, to prepare this dish, it is customary to use a mixture of sauerkraut and fresh white cabbage, fatty meat (pork or game), any smoked meats, onion as well as seasonings. Polish-style bigos contains mushrooms (dried or fresh - according to the season) and wine (originally red, but I prefer white).

In addition, prunes and raisins are added, but I do not use them, since in my family such additives have not found recognition in this dish. sour apples, red currant or plum jam, tomato concentrates (paste, sauce or juice), natural honey or flour dressing - all this also has the right to exist, as an addition to bigos.

It takes a long time to cook bigos (sometimes it takes almost the whole day), but it's worth it. The essence of cooking comes down to sequential stewing of sauerkraut and fresh white cabbage, separate frying of meat with onions, after which all components are stewed together on the very small fire long time.

It must be said that the correct bigos will be ready only on the third day. Yes, yes, only after 3 days this dish, so to speak, will ripen - this is what connoisseurs and connoisseurs think. In other words, you cooked bigos, let it cool down completely, after which on the second day it was stewed again, cooled again, and only after the third warming up, cabbage with meat can be served on the table.

For our realities, this method is hardly suitable: well, what kind of hostess would do this, leaving home to starve? But it’s still worth a try: just cook a lot of bigos, eat some of it right away, and keep the rest (cool-warm), as it should be. By the way, bigos perfectly tolerates freezing without losing its taste and texture, so it can be harvested for future use.

IN ready-made bigos is different rich color(bronze shade) bright aroma smoked meats, pleasant sour taste and very thick consistency(there is no liquid at all). Bigos must be served hot, accompanied by black bread and a glass of ice-cold vodka (this is not an obligatory moment).

Ingredients:

(1 kg ) (500 grams) (300 grams) (300 grams) (150 grams) (150 grams) (200 milliliters) (100 grams) (800 milliliters) (40 grams) (0.5 teaspoon) (1 piece ) (0.25 teaspoon) (1 pinch)

Cooking step by step with photos:

First you need to soak dry mushrooms - it is better to do this the day before or at least a couple of hours before making bigos. If you don’t have time, then dried mushrooms will need to be cooked longer. I prefer to use porcini mushrooms (boletus mushrooms), which I collect and dry myself (), but those that you have in the bins are also suitable: birch mushrooms, boletus mushrooms, mossiness mushrooms ... In general, forest mushrooms - they are so fragrant. We wash the dry mushrooms, put them in a saucepan and pour about 500 milliliters of water. We put on the stove, bring to a boil (remove the foam) and cook over medium heat under the lid for about an hour.

In a suitable volume (I have 4 liters) thick-walled dishes put sauerkraut (how to cook it at home,). If it is too sour for us, it is advisable to rinse the cabbage under cold water. running water and squeeze out - so the excessive sharpness will go away. My cabbage is very tasty and not very sour, so I use it just like that, just squeezing out the brine. Add about 300 milliliters of water to the cabbage, cover the pan with a lid and simmer over low heat for about an hour from the moment of boiling until half cooked. In general, the cooking time of sauerkraut can differ markedly - it depends on the variety of the cabbage itself, on its density, juiciness and crunchiness. Do not forget to open the lid from time to time and stir the contents so that the cabbage does not burn, although it should not, because we added water.

Meanwhile, grind fresh white cabbage- thin and long stripes. With a knife or with a special shredder - it does not matter. The cabbage has been prepared - let it wait on the table for now.

We turn to the onion - it needs to be peeled and cut into not very thin quarters of rings. Put lard in the pan ( pork fat) and drown it. We shift the prepared onion and fry over medium heat, stirring, until a light blush is transparent.

When the onion is cooked, add the pork to it. I advise you to take that part of the nonsense that is suitable specifically for stewing - a shoulder, a brisket, ribs with meat ... I had a fatty loin in the refrigerator, so it went into use. We cut the meat pretty large pieces so that in the process of extinguishing they do not fall apart into fibers.

Fry the meat with onions until a beautiful ruddy color, not forgetting to stir. As long as we rest.

Dried mushrooms have already boiled - they have become soft, and the broth is saturated. For bigos, we will need both mushrooms (cut smaller if they are very large) and broth (strain to get rid of the sediment).

We're almost done preparatory work- it remains only to chop the smoked meats. By the way, they can be absolutely any of your choice. I like smoked sausage and hunting sausages, but ribs, chicken, ham, ham, knuckle (all smoked, of course) are great. We cut into not very large pieces, so that later it would be convenient to eat.

Oh, I almost forgot - we also have boiled dried mushrooms! We put them in a saucepan, and fragrant mushroom broth(as much as there is) pour it there. We mix everything and cook under the lid on the smallest (!) Fire. It’s hard for me to say about the cooking time, since I didn’t time it, but it will definitely be a long time (the bigos will be stewed for at least another 2-3 hours). During this time, you can go about your business and occasionally remember the pan, stirring the contents. By the way, I didn't say anything about salt, did I? The fact is that the amount of salt (as well as the need to add it in general) is a very individual moment. Just think: sauerkraut- sour-salty, and smoked meats are salty, so always taste the dish and decide for yourself whether to add salt or not. I literally needed a tiny pinch to slightly adjust the taste of bigos almost at the end.

How to understand that the dish is ready? Firstly, when cooking, even with minimal heat, no liquid should remain under the lid at the bottom. I'm not talking about fat (it will naturally be), but the water, wine and broth should be completely evaporated. Besides, cooked cabbage will change color - the correct bigos turns out to be quite dark, almost bronze in color. Well, of course, the cabbage itself should be soft. Yes, by the rules we must give ready meal cool completely, then transfer it to the cold, simmer for about 30 minutes the next day, let it cool again for a day and eat only on the third day. Unrealistic for our modern life, isn't it? We will not wait - we lay out the fragrant bigos in portioned dishes and enjoy it sooner!

Currently, bigos is a traditional dish in Lithuanian, Polish, Belarusian and even Western Russian. culinary traditions. Prepare bigos from minced meat and white cabbage (fresh and / or sauerkraut), in appearance and consistency, it most of all resembles thick cabbage soup. In general, this dish is considered to be originally Polish, but there is a legend that the bigos recipe was brought from Lithuania and spread thanks to King Vladislav Jagiello. This Polish monarch liked to refresh himself with a thick stew of cabbage and meat during hunting halts. That is, bigos is a rural and hunting dish. The first mention of it (prepared from a light wolf!) dates back to 1534. There is also a very flattering mention of this dish in the poem "Pan Tadeusz" by the classic of Polish literature Adam Mickiewicz.

What is bigos made from?

There are many options for preparing bigos. Usually classic Polish bigos is made from a mixture of fresh white cabbage and sauerkraut. Naturally, fresh cabbage bigos is more logical to cook at the end of summer and at the beginning of autumn. Pork meat can be used, in particular, undercut or neck or meat of several types (in the sense, combine the meat of different animals and poultry). They also use game and even sausages(smoked). You can cook bigos with sausages, it is better to use Polish smoked hunting sausages. Sometimes bigos is prepared with mushrooms, and ingredients such as prunes, quince, apples, and tomatoes are also added. Sometimes bigos is cooked with red wine and seasoned with various spices (this is primarily black and allspice, cumin and Bay leaf).

How to cook bigos?

First, chopped cabbage is stewed separately, and the meat or sausage is fried, then everything is mixed and stewed for a long time (at least an hour) in one dish (for example, in clay pot or in a boiler). Ready bigos has a slightly sour taste and a characteristic smell of smoked meats. This dish is hearty, thick and rich. Bread is always served with it, and sometimes vodka and various strong tinctures. Bigos is often cooked in a large dish for future use, and then frozen. When heated, this dish retains its taste well.

classic bigos

So, the bigos recipe is more or less close to the classic version.

Ingredients:

• 500 grams of fresh white cabbage and the same amount of sauerkraut;
• 400 grams pork meat;
• 300 grams of veal or beef tenderloin;
• gram 200 smoked sausage(for example, Krakow);
• gram 200 chicken meat;
• 100 grams of natural butter;
• gram 50 dried mushrooms;
• 1-2 bulbs;
• 1 glass of red wine or table madeira;
• 20 pieces of steamed pitted prunes;
• Bay leaf;
• peppercorns;
• caraway;
• garlic;
• salt.

Cooking:

Steam the mushrooms, drain the liquid and cut them coarsely. Chop the peeled onion and lightly sauté butter in a large deep skillet. Cut all kinds of meat big pieces, add to the onion and stew under the lid over low heat. Towards the end of the process, add chopped sausage, wine and spices. Evaporate up to half the volume of the liquid. Chop fresh cabbage, add salt and let's start with a small amount water in a large thick-walled bowl (not aluminum!). A stewpan or ceramic cauldron with a lid is most suitable. Add the washed sauerkraut and simmer over low heat for 30 minutes, adding water and stirring if necessary. Add the contents of the pan to the saucepan and stir. Also add chopped mushrooms. Stew (well, or cook) from this moment for at least an hour. 10-20 minutes before readiness, add plums and at the end - garlic. Now it’s good to let the boiler cool down and remove it for a day in cool place. And in a day we will warm it up on a very low heat for another 40 minutes, and then you can serve bigos. It is even better to cook more bigos and eat it on the second day - then this dish will be even tastier.

Good afternoon. autumn dish from cabbage bigos (or bigus) 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 preparing a 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. Special attention should be given 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 color.

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. Garlic and prunes chop in 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

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. More distinctive feature This recipe is the absence of onions and the addition of plum jam (you can, of course, 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. Wash the meat 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. dried mushrooms mine, 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 in a cauldron plum jam, pour in half a serving of wine, mix well and cover with a lid. Simmer for another 5 minutes so that the spices and wine soak the meat.

12. Adding 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 mushroom soup, simmer 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 recipe bigosa in Polish (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. In a greased pan vegetable oil fry sausages, 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 touch. 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 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 onion.

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 unforgettable taste prunes, red wine and spices. Seasoning at the end 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 faster and more delicious and hearty cabbage- this recipe for bigos will do. 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 detailed videos 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 secret ingredients amazing flavor and aroma! Of course, a decisive role in achieving tasty result plays a large number of spices: 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, stew vegetables for 15 minutes.

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

7. Coarsely grind prunes. three apples on 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!

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 sticking around with dough, until the moment when a noisy crack was heard - the “explosion” indicated 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 meat products(including smoked ones) will be included in the composition, the tastier bigos will be - traditional polish recipe proof of that. As before, it is served hot as a main course. But even after cooling, saturated with aromas stew mixture 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

cubes or other convenient way chop large juicy carrots, onions - 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 breast from pork, throw 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 high temperature fry until golden brown 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. mix vegetable mix, simmer for about 20 minutes on your own - hard cabbage will release juice, saturate with steam, 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.

Sweet and sour strong apples we divide green varieties into bars-cubes - additional freshness and fruit sourness of bigos traditional recipe with a photo does not hurt. Sometimes they take pickled apples, salted barrel cucumbers.

Next, we lay the last components: smoked plums (pitted) divided into three or four fragments, rings 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!