Bigus recipe from fresh cabbage with potatoes. Cooking bigus from fresh cabbage with sausages or sausage
A dish called bigus or bigos is traditional for Polish, Lithuanian, Latvian, Ukrainian and Belarusian cuisine. It includes white cabbage and meat. Nevertheless, it is considered to be a Polish dish, but there is an opinion that bigos was brought to Poland from the Grand Duchy of Lithuania by King Vladislav Jagiello. Its components are so common that this dish could appear in different Slavic regions at about the same time independently of each other.
What is bigus
Bigus is prepared from fresh and sauerkraut stewed in vegetable oil with the addition of game or any other meat. The dish is very satisfying, since ancient times it was fed to people who were engaged in hard physical labor. Many nutritionists claim that bigos contains an almost complete complex nutrients. In addition, it normalizes metabolism and improves work gastrointestinal tract.
How to cook
By classic recipe bigus preparation is based on a mixture of fresh and pickled white cabbage. Today, only one type of this vegetable is increasingly used. Any meat is added to bigos, be it pork neck, beef pulp, poultry or minced meat. You can cook it in a cauldron, a deep frying pan, in a gas roaster or in clay pots in the oven. Bigus cooked in a pressure cooker or slow cooker has a special taste.
Bigus is often supplemented with other vegetables, such as onions, potatoes, carrots, bell peppers, and tomatoes. Housewives often add cereals, mainly rice, mushrooms and even prunes, it gives spicy aroma. You can experiment with seasonings, but in moderate amount so as not to interrupt the taste of the main ingredients. Bigus is an independent full-fledged second course, which is not complemented by a side dish.
bigus recipe
To date, there are many recipes for making bigus. Each hostess prepares it on the basis of different kind meat, with the addition of a special bouquet of spices. Various types of vegetables and mushrooms are also added to the composition, which qualitatively affects palatability And appearance bigos. Choose your recipe that is perfect for you and your family.
Classical
- Time: 2 hours 40 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish per 100 grams: 145 kcal.
- Cuisine: Eastern European.
- Difficulty: medium.
Bigus according to the classic recipe is delicious and very hearty meal. For cooking, fatty pork, a mixture of sauerkraut and fresh white cabbage are used. Special smoked taste and the aroma is given by prunes. To it or instead of it add another smoked meat: ribs, sausage or something like that. Bigos goes through two stages of cooking: frying in a pan or cauldron and baking in the oven.
Ingredients:
- pork pulp - 300 g;
- water - 50 ml;
- butter - 30 g;
- prunes - 5 pcs.;
- one carrot;
- one bulb.
Cooking method:
- Pour boiling water over the prunes, leave for 15 minutes, then drain the water, dry, remove the bones, if necessary.
- Cut both types of cabbage in the same way so that the pieces do not differ in size.
- Peel the carrots, rinse thoroughly, grate coarsely.
- Peel the onion, cut into half rings of medium width.
- Rinse the meat, dry with a towel.
- Cut the pork into a medium dice.
- Heat up a deep, thick-walled skillet with a dollop of butter.
- Fry the pork over high heat for 3 minutes. on each side to form a delicious crust.
- Add onion, stir, simmer a little.
- Send the carrots to the pan, fry for a couple more minutes.
- Pour sauerkraut, reduce heat, add water and simmer for 15 minutes. under the lid.
- Send fresh cabbage, and simmer for about 7 more minutes.
- Slice the prunes and add to the pan.
- Move content to glass mold for baking and send to the oven, heated to 150 ° C for an hour and a half.
- Remove the pan from time to time and stir the contents so that everything cooks evenly.
- Serve the bigus slightly cooled with a slice of black bread.
with beef
- Time: 2 hours 30 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish in 100 grams: 117 kcal.
- Purpose: for lunch, dinner.
- Cuisine: Eastern European.
- Difficulty: medium.
The pulp of beef or veal goes well with vegetables. As in the classic recipe, a mixture of two types of cabbage is added to beef bigus, as well as a little smoked prunes. If desired, a few bay leaves are placed for aroma and allspice. Used for roasting vegetable oil, but it can be replaced with cream. In this way, bigos will acquire a special creamy taste.
Ingredients:
- beef (veal) - 600 g;
- sauerkraut shavings - 400 g;
- sunflower oil - 60 ml;
- laurel - 2 leaves;
- one bulb;
- prunes - 1 pc.
Cooking method:
- Rinse the meat cold water, dry, cut into a medium cube.
- Heat a frying pan with oil, put the beef, fry on all sides until golden brown.
- Add salt, cover and simmer a little.
- Peel a large onion from the husk, cut into small cubes, send to the pan and fry until golden color.
- Coarsely grate the peeled carrot, send it to the pan and lightly fry.
- Grind fresh cabbage, send it to the preparation, add spices, laurel, mix and simmer for 15 minutes. on medium fire.
- Squeeze juice from sauerkraut, send to the pan, simmer for about an hour until fully prepared meat.
- Rinse the pitted prunes, put on top and simmer for a few more minutes under the lid.
from fresh cabbage
- Time: 1 hour 40 minutes.
- Servings: 4 persons.
- Calorie content of the dish in 100 grams: 170 kcal.
- Purpose: for lunch, dinner.
- Cuisine: Eastern European.
- Difficulty: medium.
Increasingly, bigus is cooked either with fresh or sauerkraut. This simplifies the task of cooking and slightly saves cooking time. According to the recipe, traditionally added to the main vegetable onion and carrots. Pork ribs are a specific fatty meat. To reduce the calorie content of bigus, they can be replaced with any other type, including minced meat.
Ingredients:
- fresh cabbage head - 400 g;
- pork ribs- 300 g;
- water - 200 ml;
- sunflower oil - 50 ml;
- one onion;
- carrots - 1 root vegetable;
- spices, spices - to taste.
Cooking method:
- Peel the vegetables, chop the onion finely, grate the carrots coarsely.
- Heat a frying pan with oil, pour onions into it, bring to transparency, add carrots and fry until golden brown.
- Put the pork ribs to the vegetables, cook until the meat juice has completely evaporated.
- Finely chop fresh cabbage leaves, lay out to meat.
- Season with spices and spices, mix, heat over medium heat for 5 minutes.
- Pour the contents of the pan with water and simmer under a lid over low heat until fully cooked.
with rice
- Time: 1 hour 10 minutes.
- Servings: 4 persons.
- Calorie content of the dish in 100 grams: 129 kcal.
- Purpose: for lunch, dinner.
- Cuisine: Eastern European.
- Difficulty: medium.
Adding rice to bigus makes it more satisfying, it satisfies the feeling of hunger for a long time. This dish is perfect for lunch and will keep you full until dinner. The recipe uses tomatoes. If desired, they can be replaced with a few tablespoons of high-quality tomato paste or completely excluded from the recipe. Use spices for meat, it diversifies the taste of the dish.
Ingredients:
- beef - 400 g;
- fresh cabbage head - 300 g;
- rice - 100 g;
- sunflower oil - 50 ml;
- tomatoes - 2 pcs.;
- one onion;
- carrots - 1 pc.;
- Bulgarian pepper - 1 pc.;
- fresh herbs- 1 bunch.
Cooking method:
- Rinse the beef, remove the veins, cut into small sticks.
- IN cast iron cauldron heat up the oil, fry the beef in it.
- By the end of frying, season the meat with spices and spices.
- Peel the onion, finely chop, send to the cauldron.
- Peel the carrots, wash well, grate coarsely or cut into small strips, send after the onion.
- Chop the tomatoes (if desired, they can first be removed from the skin), send to the workpiece.
- Cut the bell pepper in half, get rid of the seeds, rinse with water and cut into thin strips, add to the cauldron.
- When all the formed liquid has evaporated, pour the chopped cabbage, mix well.
- Rinse rice in several waters, dry, pour into a cauldron, mix again.
- Pour clean drinking water so that it completely covers the contents of the cauldron.
- Boil 40 min. until the beef and rice are fully cooked.
- Garnish the finished bigos with chopped fresh herbs.
In a slow cooker
- Time: 2 hours 30 minutes.
- Servings: 4 persons.
- Calorie content of the dish: 119 kcal / 100 grams.
- Purpose: lunch, dinner.
- Cuisine: Eastern European.
- Difficulty: medium.
Bigus in a slow cooker turns out to be very fragrant and rich in taste. All the ingredients are literally saturated with the smells of each other. Not as much oil is used for cooking as when frying in a pan, which makes bigos less caloric. The dried fruits indicated in the recipe go well with vegetables and pork ribs. Prunes can be crushed or put into bigos whole.
Ingredients:
- fresh cabbage head - 700 g;
- pork ribs - 700 g;
- sauerkraut shavings - 350 g;
- water - 200 ml;
- prunes - 100 g;
- sunflower oil - 40 ml;
- laurel - 2 pcs.;
- one bulb;
- carrots - 1 pc.;
Cooking method:
- Rinse and separate rack of pork ribs if needed.
- Put the meat in a multicooker bowl in one layer, add refined sunflower oil, set the “Frying” mode and fry until golden brown on both sides.
- Peel the vegetables, chop the onion, coarsely grate the carrot.
- Add everything to the meat and continue to fry until the vegetables are fully cooked.
- Send laurel and prepared pickles to the bowl.
- fresh head of cabbage cut into medium-sized strips, sprinkle with the rest of the ingredients.
- Add prunes, spices, pour a glass of cool water and simmer for 2 hours in the “Extinguishing” mode.
With Chiken
- Time: 1 hour.
- Servings: 4 persons.
- Purpose: for lunch, dinner.
- Cuisine: Eastern European.
- Difficulty: easy.
Bigus with chicken is easy to cook at home. This does not take much time and exotic products nutrition. The recipe uses only fresh cabbage which greatly reduces the cooking time. Chicken fillet – dietary product, bigos with chicken is perfect for people who carefully monitor their figure, lead healthy lifestyle life.
Ingredients:
- chicken fillet - 500 g;
- sunflower oil - 40 ml;
- fresh cabbage head -1 pc.;
- carrots - 1 pc.;
- bulb;
- fresh greens - a bunch;
Cooking method:
- Clean the head of damaged leaves, if necessary, then it should be chopped into thin strips.
- In a small saucepan, bring water to a boil, send the chopped head of cabbage there and boil for 5 minutes so that the leaves become soft.
- Drain in a colander, then send to a frying pan with hot oil.
- Peel, rinse the carrots, grate coarsely, add to the pan, simmer everything over low heat for 10 minutes.
- Fry in a separate pan sunflower oil chopped onion.
- Rinse the chicken fillet, dry with a napkin, cut in small pieces.
- Send the fillet to the onion, mix and fry until appetizing crust, season with salt and pepper.
- Mix two blanks, add chopped greens, spices and spices.
- Simmer the bigos for another 5 minutes. under the lid.
With potato
- Time: 1 hour 30 minutes.
- Number of servings: 8 persons.
- Calorie content of the dish: 110 kcal / 100 grams.
- Purpose: for lunch, dinner.
- Cuisine: Eastern European.
- Difficulty: medium.
Hearty bigus with potatoes will not leave any guest or family member hungry. The dish contains a large number of vegetables and minced pork and beef. The latter can be replaced minced chicken, whole pieces any meat or even sausage, ham. During cooking, to make the potatoes better cooked, you can periodically add a little water or broth.
Ingredients:
- potatoes - 600 g;
- fresh cabbage head - 500 g;
- minced pork and beef - 500 g;
- sauerkraut shavings - 300 g;
- sunflower oil - 50 ml;
- carrots - 2 pcs.;
- Bulgarian pepper - 1 pc.;
- tomato - 1 pc.;
- onion - 1 pc.
Cooking method:
- If minced meat with big amount vein, then re-roll it through a meat grinder.
- Heat the oil in a cauldron, send the minced meat to fry, stir occasionally.
- Chop fresh cabbage, peel the carrots, grate coarsely.
- Cut the peeled potatoes into cubes.
- First, send the onion to the cauldron, fry slightly, add the carrots, cook for 5 minutes, send the potatoes, after a couple of minutes - fresh cabbage leaves.
- Mix the contents of the cauldron thoroughly, fry slightly, then add fermented product, stew all 10 minutes.
- Peel the bell pepper, cut into strips, the tomato into a medium cube.
- Add the vegetables to the preparation and cook for another 10 minutes, stirring regularly.
- At the end of cooking, season with spices, bring to taste.
- Let the dish brew for about half an hour under a closed lid.
With mushrooms
- Time: 1 hour 40 minutes.
- Servings: 2 persons.
- Calorie content of the dish: 107 kcal / 100 grams.
- Purpose: for lunch, dinner.
- Cuisine: Eastern European.
- Difficulty: medium.
Vegetables go well with mushrooms, so in this bigos recipe, in addition to traditional ingredients mushrooms are also used. A special taste is obtained due to the fact that all the ingredients are fried in lard. In addition, bigus goes well with tomatoes. The recipe uses tomato paste, if desired, it can be replaced fresh tomatoes.
Ingredients:
- chicken broth - 200 ml;
- pork fat - 70 g;
- tomato paste - 50 g;
- champignons - 6 pcs.;
- potatoes - 2 tubers;
- smoked sausages - 2 pcs.;
- garlic - 2 teeth;
- one onion;
- Bulgarian pepper - 1 pc.;
- carrots - ½ root;
- parsnip - root;
Cooking method:
- Cut the lard into cubes, send to heat in the pan.
- Peel the potatoes, cut into cubes, as soon as the cracklings are golden, send the potatoes to them, fry for a couple of minutes.
- Peel the remaining vegetables, finely chop the onion and parsnip, grate the carrots coarsely, cut the pepper into strips, put everything in a pan and fry until transparent.
- Rinse the mushrooms well, cut into plates, send to the pan and fry for 7 minutes.
- Cut the sausages into circles, add to the preparation, squeeze out the garlic, pour out the sauerkraut leaves, after squeezing the juice, and enter tomato paste.
- Pour the contents of the pan with broth, season with spices, mix and simmer over low heat for an hour, stirring regularly.
with pork
- Time: 2 hours 30 minutes.
- Servings: 4 persons.
- Calorie content of the dish: 84 kcal / 100 grams.
- Purpose: for lunch, dinner.
- Cuisine: Eastern European.
- Difficulty: medium.
To prepare this version of bigos, a special part of the meat is used - the loin. Often it is sold on the bone, but only the pulp must be used for cooking. If there is not enough fat in the meat, you can add bacon or butter for further processing of vegetables. Another spice used in the recipe is coriander, which in a special way complements the taste and aroma of bigos.
Ingredients:
- fresh cabbage head - 500 g;
- sauerkraut shavings - 400 g;
- pork loin- 400 g;
- prunes - 150 g;
- ground coriander - 2 g;
- laurel - 2 pcs.;
- one onion;
- one carrot.
Cooking method:
- If the meat is frozen, defrost it, rinse, dry and cut into small cubes.
- Send the loin to a dry pan to fry.
- Fry the meat at maximum heat for a couple of minutes to form a golden crust, then reduce the gas and fry well for another 15 minutes.
- Peel the onion, cut in any way, send to the meat, fry until golden brown.
- Peel the carrots, grate coarsely, send after the onion.
- Add laurel, coriander, salt, pepper, mix everything and fry the mixture over medium heat for 5 minutes.
- Put the sauerkraut, mix, cover the saucepan with a lid and simmer for 15 minutes.
- Finely chop fresh cabbage leaves, send to a cooking container, cover and simmer for a little more than an hour, stir occasionally so that nothing burns.
- A few minutes before the end of cooking, send the washed prunes to the saucepan, simmer a little more.
Vegetarian
- Time: 40 minutes.
- Servings: 3 persons.
- Calorie content of the dish: 98 kcal / 100 grams.
- Purpose: for lunch, dinner.
- Cuisine: Eastern European.
- Difficulty: easy.
For people who do not eat meat and animal products, this variant of the vegetarian bigus is suitable. Wild garlic is present in the composition, if this product is not at hand, it can be replaced with a couple of cloves of garlic. For lovers of spicy dishes, at the end of cooking, you can add a little fresh or ground chili pepper. This will give bigos spicy taste.
Ingredients:
- sunflower oil - 40 ml;
- dill - 5 g;
- potatoes - 4 pcs.;
- wild garlic - 4 pcs.;
- onions - 2 heads;
- carrots - 1 pc.;
- laurel - 1 leaf.
Cooking method:
- Peel the carrots from the peel, grate coarsely.
- Remove the skin from the onion, chop finely.
- Heat a deep frying pan, add oil, fry vegetables until golden brown.
- Squeeze the pickle and send it to the pan, lightly fry.
- Peel the potatoes, cut into large bars, send to the pan, simmer for 20 minutes.
- Cut the wild garlic stalks into rings, chop the dill sprig.
- At the end, add wild garlic and greens, mix and simmer for a few minutes.
with minced meat
- Time: 1 hour 30 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 112 kcal / 100 grams.
- Purpose: for lunch, dinner.
- Cuisine: Eastern European.
- Difficulty: easy.
Simple bigus with minced meat is prepared easily and relatively quickly compared to other recipes. Dried basil in combination with garlic gives a special aroma. Serve this version of bigos with fresh herbs, for example, with a vitamin bunch, dill, parsley or fresh basil. The dish goes well with creamy flavors, so when serving it can be decorated with a spoonful of sour cream.
Ingredients:
- fresh cabbage head - 1 kg;
- minced meat - 400 g;
- fresh herbs - 40 g;
- sunflower oil - 40 ml;
- garlic - 2 teeth;
- dried basil - 2 g;
- carrots - 1 pc.
Cooking method:
- Chop fresh cabbage leaves, sprinkle them a small amount salt, remember with your hands and set aside.
- Heat the oil in a frying pan, fry the minced meat, when it changes color, add the grated carrots and fry for another 5 minutes.
- Put the chopped leaves, mix, cover, simmer over low heat for 20 minutes.
- A couple of minutes before cooking, season with spices, spices, add chopped garlic, simmer a little and remove from heat.
- Serve ready bigus with chopped fresh herbs.
With fish
- Time: 1 hour 40 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 72 kcal / 100 grams.
- Purpose: for lunch, dinner.
- Cuisine: Eastern European.
- Difficulty: easy.
Instead of meat, fish can become the basis of bigus. It is better to use marine varieties that have few bones, such as hake or pollock. Fish can be fried separately to be golden crust, or directly spread on the cabbage and steam under the lid. In bigos with fish, you can add your favorite spices, for example, cumin, it goes well with meat and fish dishes.
Ingredients:
- fresh cabbage head - 800 g;
- pollock - 500 g;
- water - 200 ml;
- tomato paste - 40 g;
- sunflower oil - 40 ml;
- flour - 25 g;
- carrots - 1 pc.
Cooking method:
- Chop the cabbage leaves, lightly remember with your hands.
- Peel the carrots, grate coarsely.
- Heat the oil in a pan, fry the vegetables until golden brown.
- Pour in water, season with spices, season everything with tomato paste, cover and simmer for an hour.
- Remove the bones from the fish, if necessary, chop portioned pieces.
- Sprinkle the fish with flour to keep it juicy, season with spices, fry in a separate container until completely softened.
- Mix both preparations just before serving so that the fillet pieces remain intact.
Lean
- Time: 40 minutes.
- Servings: 2 persons.
- Calorie content of the dish: 55 kcal / 100 grams.
- Purpose: for lunch, dinner.
- Cuisine: Eastern European.
- Difficulty: medium.
Low-calorie bigus with mushrooms is suitable as vegetable garnish to the main course. Since in this recipe meat and its derivatives are not used, this variant of bigos is referred to vegetarian dishes, still it can be used in the post. The composition indicates champignons, they can be safely replaced with oyster mushrooms or chanterelles, based on your taste preferences.
Ingredients:
- fresh cabbage head - 200 g;
- sauerkraut shavings - 200 g;
- water - 200 ml;
- champignons - 200 g;
- prunes - 100 g;
- carrots - 100 g;
- tomato paste - 60 g;
- sunflower oil - 20 ml;
- garlic - 3 teeth;
- onion - 1 pc.;
- fresh herbs - 1 bunch.
Cooking method:
- Peel the onion, cut into half rings.
- Cut fresh cabbage leaves into small squares.
- Peel, wash the carrots, grate coarsely.
- Rinse prunes under running water, cut into random pieces.
- Rinse the mushrooms, put them in a colander, cut into plates.
- Finely chop the garlic cloves with a knife, grater or press.
- Chop fresh herbs.
- Pour oil into a deep frying pan, fry onions and carrots until soft.
- Add chopped cabbage leaves to vegetables and fry for 15 minutes.
- Pour a glass into the pan pure water, add mushrooms, sauerkraut, tomato paste, mix, simmer under a closed lid for 10 minutes.
- When almost all the liquid has evaporated, add chopped garlic and fresh herbs.
Army
- Time: 35 minutes.
- Number of servings: 8 persons.
- Calorie content of the dish: 86 kcal / 100 grams.
- Purpose: for lunch, dinner.
- Cuisine: Eastern European.
- Difficulty: easy.
This version of bigos got its name due to the fact that stew is present in the composition - traditional product army dry rations. The dish is somewhat different from the classic bigus. It is more like stewed potatoes with meat and with the addition of sauerkraut. This basic recipe can be diluted with other ingredients: vegetables, mushrooms or smoked meats.
Ingredients:
- potatoes - 1.5 kg;
- sauerkraut shavings - 1 kg;
- beef stew - 600 g;
- fresh greens - 50 g;
- onions - 2 pcs.;
- laurel - 2 pcs.
Cooking method:
- Peel, wash potatoes, cut into cubes.
- Put in a saucepan, cover with water, boil for 5 minutes. after boiling.
- Drain almost all the water, leave a little at the bottom so that you can stew the rest of the vegetables.
- Peel two onions from the husk, finely chop, send to the pan.
- Squeeze the sauerkraut leaves, send after the onions, simmer over low heat until the vegetables are soft.
- Approximately 5 min. until ready, send the stew to the pan, add laurel, chopped herbs, salt, pepper.
- Mix the contents of the pan thoroughly, simmer for a couple more minutes.
How to cook bigus
To make your bigus the most delicious and fragrant, take into account the cooking tips from professional chefs:
| Description |
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| Choose sour sauerkraut to bring out the flavors of other ingredients. If you could not find such a variety, then add a little lemon juice to the bigus or citric acid. |
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| Meat bigus will get more rich taste, if smoked meats are included in its composition: chicken breast, chicken legs, sausages and more. |
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| A small pinch of sugar will help bring out the taste of vegetables. |
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| Bigos (except for lean and vegetarian ones) is best cooked not in vegetable oil, but in lard or fresh lard. |
|
| Vegetables and meat products will be softer and tastier if cooked in a thick-walled pan. |
Video
There are a thousand and one ways to cook bigus, and many of them are completely different from each other. This is a bigus made from sauerkraut or fresh cabbage, or a mixture thereof, as meat fit pork, beef, chicken (smoked or raw), boiled or smoked sausages with everything in the refrigerator are good.
I went into the house from the cold. So, what is there in our refrigerator, a jar of sauerkraut is good. Tomato juice from - also good. A homemade hen is already something ... And what's in the cellar? Potatoes, cabbage, I see onions - it's normal. Spices and spices in the locker… Today there will be bigus…
Braised cabbage with meat - bigus Russian version - Polish dishes"bigos". Pretty simple, satisfying and tasty dish.
We have already prepared one of the bigus options in the fall
In any case, it will turn out very tasty and fragrant dish, something in between will come out, between and a hodgepodge of the national team.
Portions for 8 people
Total cooking time: 1 hour 20 minutes.
Preparation time: 20 minutes.
Cooking time: 1 hour.
Bigus from cabbage with chicken for its preparation we need:
- chicken 1,300-1-500 kg.,
- fresh cabbage 0.5 head,
- sauerkraut 500-600 gr.,
- bow 3 medium heads + 1 small roasting head,
- potatoes 500-600 gr.,
- 500-600 gr. Or tomato paste 2-3 tablespoons,
- vegetable oil 70-80 gr.,
- Bay leaf 5-6 leaves,
- black peppercorns 12-15 pcs.,
- hot water 1.5 l.,
- salt 1 teaspoon. (to taste)
How to cook delicious bigus
- 30 minutes before preparing the bigus, slightly squeeze the sauerkraut and put it in a colander to drain the brine.
In order to get a delicious bigus, you need to prepare the oil in which the meat will be fried.
- First, the cauldron is well heated and poured into it. vegetable oil. The oil is ready when a whitish smoke appears.
- We prepare the oil for frying meat, fry a small onion in hot oil until brown (We do as in cooking). The onion is then discarded, it is no longer needed.
- Then we put chicken pieces in a cauldron to fry.
While the chicken pieces are frying, chop the vegetables.
- Onion cut into half rings.
- Potato cut into large cubes.
- We chop fresh cabbage into large strips.
- We are waiting for the chicken pieces to fry and become golden.
- Place the fried chicken on a separate plate.
- Then put sauerkraut into boiling fat and continue to fry over high heat, stirring occasionally with a slotted spoon.
- Sauerkraut is fried, has acquired a yellowish color, it's time to give way to onions.
- It, like pieces of chicken, carefully lay out with a slotted spoon in a separate plate.
- We do not reduce the fire, put the onion cut into half rings into the boiling oil.
- Fry the onion until golden brown.
- In the fried onion, put the fried chicken pieces back into the cauldron.
- We return the fried sauerkraut there.
- Add tomatoes - tomato juice or tomato paste and 2 cups hot water and mix everything in a cauldron well with a slotted spoon.
- Bring to a boil.
- Salt to taste.
- We cover the cauldron tightly with a lid, wait for the steam to come out from under the lid.
- Steam came out from under the lid of the cauldron, we reduce the fire so that steam comes out a little.
- Stew chicken with cabbage for 40-50 minutes, depending on the dryness or fat content of the chicken, wait until the meat begins to separate from the bones.
The meat is cooked. Braised cabbage bigus with chicken
- In a cauldron with chicken and cabbage, lay the chopped potatoes.
- Next to the potatoes, put chopped fresh cabbage into the cauldron.
- Pour the remaining hot into the bigus boiled water and mix well with a slotted spoon.
- Bring the bigus to a boil.
- Salt bigus to taste.
- Add black peppercorns and bay leaf.
- We cover the cauldron with bigus with a heavy lid, increase the fire to the maximum and wait again until the steam comes out from under the lid.
- Steam came out from under the lid, reduce the fire and continue to simmer the bigus for another 30-35 minutes on low heat.
- Turn off the fire, do not open the lid of the cauldron, wait another 15 minutes, the chicken with potatoes and cabbage should be infused. We open the lid of the cauldron and see a beautiful bigus. (see photo)
Bigus can be found in almost all cuisines of the Slavic peoples, but it is believed that this dish belongs to Polish cuisine.
Many people confuse bigus with stewed cabbage. In fact, there is nothing in common between them. Bigus contains many different ingredients.
Bigus with potatoes - the basic principles of cooking
Traditional bigus is made from sauerkraut, but you can experiment and cook a dish with fresh vegetables. Bigus with potatoes is hearty and tasty.
Important Ingredient bigusa - meat. This is what gives the dish unique taste. You can use beef, pork, offal, smoked meats, as well as sausage or sausages, and even chopped meat. For cooking, choose the pulp with layers of fat or ribs.
In addition to meat, potatoes and cabbage, others are added to bigus fresh vegetables And tomato sauce. It turns out an independent hearty meal.
Season it with absolutely any spices and spices. But for the first time it is better to cook bigus with the minimum amount spices to feel real taste and flavor of the food.
Recipe 1. Bigus with potatoes
Ingredients
onion - two heads;
ground black pepper;
chicken fillet - 600 g;
carrots - two pieces;
vegetable oil;
a small head of cabbage;
garlic - three large cloves;
tomato juice - ½ tbsp.;
potatoes - five pcs.
Cooking method
1. Pass the peeled and chopped onion for refined oil until ruddy.
2. Cut the washed and peeled carrots into thin strips and add to the onion. We fry on moderate heat.
3. Wash the chicken fillet and cut into small cubes. Fry and add to vegetables. Season with pepper, salt and continue to simmer.
4. Cut the peeled potatoes into medium-sized bars and add to the pan with vegetables and chicken. Fry until education golden brown seven minutes.
5. We clean the cabbage from dry leaves. We chop it with straws, salt and lightly crush it so that it starts up the juice. We spread the cabbage in a pan, cover for 5 minutes so that the cabbage becomes soft. Simmer over moderate heat, stirring occasionally.
6. Pour in tomato juice or diluted tomato paste, mix all the ingredients. Simmer the bigus over low heat for 20 minutes, stirring occasionally so as not to burn.
7. Finely chop the garlic and add it to the pan with bigus. Stir and let stand for ten minutes. Ready meal do not cover with a lid so that it does not turn into boiled cabbage.
Recipe 2. Vegetarian bigus with potatoes
Ingredients
potatoes - four pcs.;
sauerkraut - 200 g;
vegetable oil;
two bulbs;
wild garlic - four pieces;
sprig of dill;
carrot;
Bay leaf;
green peas.
Cooking method
1. Peel the carrots and chop into coarse grater. Free the onion from the husk, and cut into small cubes.
2. Heat a few tablespoons of vegetable oil in a heavy-bottomed pan. Lay out vegetable cutting to the bottom of the pan and fry until soft and golden brown.
3. Peel the potatoes and cut them into fairly large bars.
4. Squeeze and send a little sauerkraut to the pan, mix the ingredients. Fry the contents of the pan, stirring constantly, until the cabbage is fried.
5. Chop the parsley sprig, cut the wild garlic stalks into rings. Send chopped potatoes to the pan, mix. Put a pod of hot red pepper in the pan, add one bay leaf here. Pour in a little drinking water and add a teaspoon of tomato paste. Simmer the bigus for 20 minutes. On final stage add chopped greens and wild garlic.
Recipe 3. Bigus with potatoes and minced meat
Ingredients
sauerkraut - 300 g;
salt;
fresh cabbage - ½ head;
black pepper;
potatoes - four tubers;
sunflower oil - 50 ml;
bell pepper - a pod;
half a kilogram of minced meat;
two carrots;
onion - one head.
Cooking method
1. Rinse the meat, dry it, cut into pieces and pass through a meat grinder. Put the minced meat in a cauldron and fry, stirring constantly, until the color changes.
2. Peel vegetables and wash them. Chop the onion into cubes. Chop carrots into thin strips. Put the vegetables in a cauldron with minced meat.
3. Cut the potatoes into bars. After five minutes, add to the pot. Stir.
4. Remove sluggish leaves from cabbage. Shred her thin noodles and add the vegetable five minutes after the potatoes. Lightly fry and add sauerkraut, after squeezing it out.
5. Rinse the tomato and pepper. Cut out the stems. Finely chop the vegetables, and send to the cauldron. Stir and simmer everything together for about seven minutes, pepper and salt.
Recipe 4. Bigus with potatoes in a slow cooker
Ingredients
150 ml of drinking water;
500 g chicken;
bunch of parsley and dill;
forks of fresh cabbage;
garlic - head;
carrots - three pcs.;
bell pepper - two pods;
onion - four heads;
300 g potatoes.
Cooking method
1. Wash the chicken, pat dry with napkins and cut into small pieces. Salt, mix with your hands and put on the bottom of the container of the device.
2. Remove the top sluggish leaves from the cabbage fork, cut the head of cabbage in half and chop it into thin strips. Lightly salt and mash until juice appears. Peel the onion and chop into half rings. Free the garlic from the husk and chop. Combine with onion and stir. Peel the potatoes, cut into slices lengthwise. Put the potatoes on top of the meat, put the chopped cabbage, onion and garlic on the potato layer.
3. Peel and chop the carrots into large chips, put them on top of the cabbage. bell pepper wash, remove the seeds and stalk, cut into half rings, put on a carrot.
4. fresh tomatoes cut into circles, put on the ingredients. Season with spices. Sprinkle with chopped herbs. Pour in drinking water. Place the container with the ingredients in the device, close the lid, set the pressure valve to the position " high pressure". Cook the bigus in the extinguishing mode for about 20 minutes. Then open the valve, release the steam and open the lid. Stir the bigus with a wooden spatula.
Recipe 5. Bigus with potatoes and mushrooms
Ingredients
a glass of sauerkraut;
potatoes - two pcs.;
ground black pepper;
bulb;
60 g of tomato paste;
bell pepper pod;
200 ml chicken broth;
small carrot;
garlic - two cloves;
a piece of parsnip;
six champignons;
70 g lard;
two smoked sausages.
Cooking method
1. Cut a piece of lard thin slices, throw them into a heated pan and melt the fat.
2. When the lard acquires a golden hue, and in the pan there will be enough fat, put in it peeled and diced potatoes. Fry it, stirring, for a couple of minutes.
3. Peel and wash vegetables. Finely chop the peeled onions, parsnips and Bell pepper. Coarsely grate the carrot. Put the vegetables in a pan and fry them until the onions are translucent.
4. Rinse the mushrooms and cut them into plates. Put the mushrooms to the rest of the ingredients, cook everything together for another seven minutes.
5. Add sausages cut into circles and chopped garlic, mix and fry for just a couple of minutes. Now add sauerkraut to the pan, after squeezing it, and tomato paste. Pour in some broth, salt and pepper. Stir and leave on low heat. Stew the bigus for an hour, stirring it occasionally and adding the broth.
Recipe 6. Bigus with potatoes and stew
Ingredients
carrot - one piece;
potatoes - five tubers;
black pepper;
600 g fresh cabbage;
vegetable oil;
onion - head;
400 g of stew;
60 g of tomato paste.
Cooking method
1. Remove sluggish leaves from the head, cut it in half and chop it into thin noodles. Peel and wash the rest of the vegetables. Chop the onion into small cubes, and grate the carrot coarsely. Heat vegetable oil in a frying pan and put chopped vegetables into it. Fry them for about ten minutes over moderate heat.
2. Now add tomato paste and potatoes cut into small pieces to the vegetables. Pour in quite a bit of drinking water and mix. Cover the pan with a lid and simmer the vegetables over low heat until the potatoes are soft.
3. Open the jar of stew and put the contents to the rest of the vegetables, season with salt, pepper and mix, leave the bigus to stew for another couple of minutes.
- Bigus will turn out richer if you cook it from a mixture of fresh and sauerkraut.
- To bring out the taste of vegetables and turn the dish into a real delicacy, add a pinch of sugar.
- For acid, you can add a little citric acid to bigus.
- Cook bigus in a cauldron, slow cooker or a heavy-bottomed pan.
- Fresh cabbage, before putting in a cauldron, lightly salt and crush with your hands.
Braised cabbage with meat is often cooked, but few people thought what it was. old recipe Polish dish - bigosa. Generally, this traditional food Slavic peoples: Poles, Ukrainians, Belarusians, Russians, Lithuanians.
There is a legend that the recipe for cooking from Lithuania to Poland was brought by the prince of Lithuania and the Polish king Vladislav Jagiello, who was very fond of tasting bigus during hunting halts.
The original recipe called for wolf lungs. There was no cabbage, it was added later. Cooked in inns in huge cauldrons of roe deer meat or wild duck. Later adapted to products that are freely available.
Since cabbage is well stored, it was prepared for the future. In Rus', they froze and took long way. These days, there are many options for making bigus at home. Consider nine of the most popular recipes.
The main option is a mixture of sauerkraut and fresh cabbage with meat - pork or game, with the addition of smoked meats (sausages), home-made lard with a large layer. Mushrooms, tomatoes, prunes, wine, a lot of spices (to taste) are put in bigus. Usually the ingredients are cooked separately: cabbage is stewed, meat and sausage are fried, then everything is combined and stewed together.
IN ready-made bigus turns out to be thick, goes like a second dish, has a sour taste, smells like smoked meats. It is customary to serve with bread, the recipes indicate hot bread. There is no difference, rye or flour premium. Connoisseurs say that this is exceptional hot snack under vodka.
Classic Polish recipe
For the recipe, you will need many varieties of meat (pork, beef, chicken) and sausages. This option is distinguished by the complexity of preparation and the abundance of ingredients. Add a duck, rabbit, or goose for a twist. Smoked sausage, for example, servelat.
Ingredients:
- 5-6 varieties of meat - 600-800 g;
- serverat - 200-300 g;
- sauerkraut - 0.5 kg;
- 2 pcs. carrots;
- 2 pcs. onion;
- tomato paste 1-2 tbsp. l.;
- vegetable oil;
- prunes - about 200 g;
- 0.5 cups of dry wine;
- salt, spices to taste.
Cooking:
- Meat products cut into small portions and fry in vegetable oil until a crust forms over high heat. Transfer to a saucepan with a thick bottom.
- In the remaining oil, fry the carrots, previously grated on a coarse grater, add 2 onions (cut into half rings or chopped). When the onion is fried until golden, pour in the tomato paste.
- Pitted prunes (the berries are not very large), place the resulting roast and sauerkraut in a saucepan with meat, pour hot water up to the top. Wait until it boils, reduce the heat, simmer for an hour and a half, stirring occasionally.
- 10 minutes before the end of cooking, pour in half a glass of wine, turn up the heat to evaporate the alcohol, add spices to taste. Leave on the switched off stove for 2 hours to infuse.
Bon appetit!
Video recipe
How to cook bigus from fresh cabbage
The recipe uses not only meat, but also smoked meats (any smoked sausage).
Ingredients:
- beef or pork meat - 0.5 kg;
- smoked sausage - 200-300 g;
- vegetable oil;
- 1 head of cabbage;
- 2 pcs. carrots;
- 1 onion;
- 1-2 tbsp. l. tomato paste;
- salt, spices to taste;
- some cranberries and lingonberries;
- 2-3 cloves of garlic.
How to cook:
- Cut the meat into small portions, put on a heated deep frying pan, fry in any vegetable oil, stirring occasionally, until a characteristic crust.
- Chop a medium head of cabbage, add to the meat, sweat under the lid for 10 minutes, then pour two cups of hot water into the pan, put two bay leaves and simmer for 40 minutes over low heat.
- While the cabbage is cooking, in another pan, fry the onion, cut into half rings, sausage (cut into slices or strips, but not finely), grated carrots on a coarse grater. Stew a little, then add tomato paste and spices.
- Send the resulting roast to the pan and simmer for 10 minutes, then remove from the stove. Season with garlic and cranberries or cranberries.
Serve hot or cold.
Bigus from sauerkraut
Ingredients:
- pork (or beef) - 0.5 kg;
- sauerkraut - 0.5 kg;
- 2 pcs. carrots;
- 1 large onion;
- salt, spices - to taste.
Cooking:
- Put the cabbage in a saucepan, pour water to completely cover the vegetable, put it to stew.
- Cut the beef or pork into small portions, onions in half rings, and grate the carrots.
- Onions are fried in vegetable oil until golden brown, carrots are poured. Stew a little, then put the meat to the vegetables, fry for another 10 minutes.
- Combine the resulting roast with bigus, mix well, salt, add spices and simmer for 1 hour.
Everything can be served!
Delicious bigus with rice
Ingredients:
- pork or chicken - 0.5 kg;
- sauerkraut - one and a half glasses;
- rice - half a glass;
- 1 carrot;
- 1 onion;
- vegetable oil - 60-80 ml;
- salt, spices, garlic - to taste;
- bay leaf - 1-2 pcs. (or at your discretion).
Cooking:
- Cut pork or chicken into small portions, fry in vegetable oil in a deep frying pan or cauldron until a characteristic crust (about 10 minutes).
- Separately fry the onions, carrots and send to the meat, fry together. Rinse rice in several waters, add to meat and vegetables, mix, fry lightly, like risotto.
- Rinse sauerkraut in cold water, press, send to the bulk. Mix and simmer over medium heat. After 5 minutes, pour in water, spices, salt, garlic and keep on low heat until the rice is ready.
Invite guests to the table!
original potato recipe
Ingredients:
- beef - 600-800 g;
- lard - 200 g;
- large potatoes- 6 pcs.;
- large onion - 1 pc.;
- medium carrot - 1 pc.;
- fresh cabbage - 0.5 kg;
- garlic - 2-3 pcs.;
- bay leaf - 2-3 pieces;
- allspice - about 5 peas (for an amateur);
- salt, sugar, spices - to taste.
Cooking:
- Cut the beef into small pieces, stew with lard in a saucepan with a thick bottom (a deep frying pan is suitable).
- Add onions, fry a little, carrots. Leave on low heat for 40 or 50 minutes, stirring occasionally.
- Pour cabbage into the pan, cover with a lid, simmer until reduced in volume (usually 2 times).
- We put the seasoning, salt, sugar, then we throw in the potatoes. Add a glass of water, simmer until the potatoes are cooked.
Serve hot, because the cold potatoes lose their taste.
Homemade bigus with sausage and potatoes
Ingredients:
- fresh cabbage - ¼ of a head of cabbage;
- potatoes - 4 pcs. (medium size);
- Krakow sausage - half of the ring;
- carrots - 1 pc.;
- onion - 1 pc.;
- vegetable oil.
Cooking:
- Cut the cabbage, put it on a well-heated pan. Grate one potato on a coarse grater, add to the vegetable, mix. Fry, stirring, so as not to burn.
- Peel the remaining potatoes, cut into cubes, put in a pan, simmer under a closed lid over medium heat.
- Cut the sausage into cubes, add to the bigus, continue to simmer.
- Finely chop the onion, add in the mass, mix well, bring to readiness.
Video recipe
If there is no fresh cabbage, sauerkraut is suitable, which will need a glass and a half. If there is a problem with Krakow sausage, take any half-smoked, but not dry. Rarely take boiled.
Diet bigus with chicken
Ingredients:
- chicken - 1 pc. (or 2 chickens);
- fresh cabbage - half a head of cabbage;
- sauerkraut - 1-1.5 cups;
- onion - 1 pc.;
- vegetable oil - 50-80 ml;
- bay leaf - 2-3 pieces;
- peppercorns - 4-5 pcs.;
- salt, pepper to taste;
- any greens - 1 bunch;
- chili sauce or ketchup - to taste.
Cooking:
- Cut the chicken, cut into medium pieces, fry without oil over medium heat until half cooked. Salt and pepper. In the fat left over from the chicken, fry the sauerkraut. If it is old, squeeze the juice, rinse in cold water.
- Fry for about 5-6 minutes, then transfer to another bowl. In this fat, fry the onion (cut coarsely).
- In another bowl, fry finely chopped fresh cabbage in vegetable oil for 10 minutes. Add onion, fry for another 5 minutes.
- We put in the mass pickled vegetable, pour a glass of water, simmer for another 10 minutes.
- Add chicken, simmer for about half an hour. If you love spicy dishes, use chili sauce or ketchup. 5 minutes before the end of cooking, put bay leaf, peppercorns, herbs.
- Mix well, remove from heat, leave covered for a few minutes.
Bon appetit!
Traditional vegetarian bigus
Ingredients:
- medium-sized fresh cabbage - 1 pc.;
- large carrots - 1 pc.;
- large onion - 1 pc.;
- garlic - 3 cloves;
- potatoes - 1 pc.;
- bouillon cube- 1 PC.;
- a bunch of any greens;
- onion feather - 1 bunch;
- garlic feather - 1 bunch;
- tomato paste - 2 tbsp. l.;
- vegetable oil - about 1 cup.
Cooking:
- We heat the oil in a deep frying pan, chop the onion into cubes, carrots into small thin sticks, garlic - in half, throw into the oil.
- While the vegetables are fried until golden brown, cut the head of cabbage into strips and add to the vegetables.
- Stir, pour in 2 cups of boiled hot water, tomato paste, salt to taste.
- Stir and let simmer on low heat for 10 minutes. If you want, cook Brussels sprouts too.
- We put the potatoes, cut into 4 parts and a bouillon cube. Close the lid and simmer for 40 minutes, stirring occasionally.
- Open the lid, throw finely chopped greens, mix.
Vegetarian bigus ready to try!
Recipe with fish
Unusual option bigus, which may seem strange, because fish is used. However, it turns out a delicious dish. This recipe is good for those who do not eat meat.
Ingredients:
- fish (pollock, greenling or whatever) - about 1 kg;
- fresh cabbage - 600-800 g;
- carrots - 1-2 pcs. (if large, one piece);
- onion - 1 pc.;
- tomato paste - 2 tbsp. l. (can be replaced with ketchup);
- vegetable oil - about 80 ml;
- salt - to taste;
- spices - at the discretion (ground black pepper, suneli hops).
Bigus can be found in almost all cuisines of the Slavic peoples, but it is believed that this dish belongs to Polish cuisine.
Many people confuse bigus with stewed cabbage. In fact, there is nothing in common between them. Bigus contains many different ingredients.
Bigus with potatoes - the basic principles of cooking
Traditional bigus is made from sauerkraut, but you can experiment and cook a dish with fresh vegetables. Bigus with potatoes is hearty and tasty.
An important ingredient of bigus is meat. This is what gives the dish its unique taste. You can use beef, pork, offal, smoked meats, as well as sausages or sausages and even minced meat. For cooking, choose the pulp with layers of fat or ribs.
In addition to meat, potatoes and cabbage, other fresh vegetables and tomato sauce are added to bigus. It turns out an independent hearty meal.
Season it with absolutely any spices and spices. But for the first time, it is better to cook bigus with a minimum amount of spices in order to feel the real taste and aroma of the dish.
Recipe 1. Bigus with potatoes
Ingredients
onion - two heads;
ground black pepper;
chicken fillet - 600 g;
carrots - two pieces;
vegetable oil;
a small head of cabbage;
garlic - three large cloves;
tomato juice - ½ tbsp.;
potatoes - five pcs.
Cooking method
1. Sauté peeled and chopped onions in refined oil until golden brown.
2. Cut the washed and peeled carrots into thin strips and add to the onion. We fry on moderate heat.
3. Wash the chicken fillet and cut into small cubes. Fry and add to vegetables. Season with pepper, salt and continue to simmer.
4. Cut the peeled potatoes into medium-sized bars and add to the pan with vegetables and chicken. Fry until golden brown for about seven minutes.
5. We clean the cabbage from dry leaves. We chop it with straws, salt and lightly crush it so that it starts up the juice. We spread the cabbage in a pan, cover for 5 minutes so that the cabbage becomes soft. Simmer over moderate heat, stirring occasionally.
6. Pour in tomato juice or diluted tomato paste, mix all the ingredients. Simmer the bigus over low heat for 20 minutes, stirring occasionally so as not to burn.
7. Finely chop the garlic and add it to the pan with bigus. Stir and let stand for ten minutes. We do not cover the finished dish with a lid so that it does not turn into boiled cabbage.
Recipe 2. Vegetarian bigus with potatoes
Ingredients
potatoes - four pcs.;
sauerkraut - 200 g;
vegetable oil;
two bulbs;
ground pepper;
wild garlic - four pieces;
sprig of dill;
carrot;
Bay leaf;
green peas.
Cooking method
1. Peel the carrots and chop on a coarse grater. Free the onion from the husk, and cut into small cubes.
2. Heat a few tablespoons of vegetable oil in a heavy-bottomed pan. Put the sliced vegetables in the bottom of the pan and fry until soft and golden brown.
3. Peel the potatoes and cut them into fairly large bars.
4. Squeeze and send a little sauerkraut to the pan, mix the ingredients. Fry the contents of the pan, stirring constantly, until the cabbage is fried.
5. Chop the parsley sprig, cut the wild garlic stalks into rings. Send chopped potatoes to the pan, mix. Put a pod of hot red pepper in the pan, add one bay leaf here. Pour in some drinking water and add a teaspoon of tomato paste. Simmer the bigus for 20 minutes. At the final stage, add chopped greens and wild garlic.
Recipe 3. Bigus with potatoes and minced meat
Ingredients
sauerkraut - 300 g;
salt;
fresh cabbage - ½ head;
black pepper;
potatoes - four tubers;
sunflower oil - 50 ml;
bell pepper - pod;
half a kilogram of minced meat;
two carrots;
onion - one head.
Cooking method
1. Rinse the meat, dry it, cut into pieces and pass through a meat grinder. Put the minced meat in a cauldron and fry, stirring constantly, until the color changes.
2. Peel vegetables and wash them. Chop the onion into cubes. Chop carrots into thin strips. Put the vegetables in a cauldron with minced meat.
3. Cut the potatoes into bars. After five minutes, add to the pot. Stir.
4. Remove sluggish leaves from cabbage. Chop it with thin noodles and add the vegetable five minutes after the potatoes. Lightly fry and add sauerkraut, after squeezing it out.
5. Rinse the tomato and pepper. Cut out the stems. Finely chop the vegetables, and send to the cauldron. Stir and simmer everything together for about seven minutes, pepper and salt.
Recipe 4. Bigus with potatoes in a slow cooker
Ingredients
150 ml of drinking water;
500 g chicken;
bunch of parsley and dill;
forks of fresh cabbage;
garlic - head;
carrots - three pcs.;
bell pepper - two pods;
onions - four heads;
300 g potatoes.
Cooking method
1. Wash the chicken, pat dry with napkins and cut into small pieces. Salt, mix with your hands and put on the bottom of the container of the device.
2. Remove the top sluggish leaves from the cabbage fork, cut the head of cabbage in half and chop it into thin strips. Lightly salt and mash until juice appears. Peel the onion and chop into half rings. Free the garlic from the husk and chop. Combine with onion and stir. Peel the potatoes, cut into slices lengthwise. Put the potatoes on top of the meat, put the chopped cabbage, onion and garlic on the potato layer.
3. Peel and chop the carrots into large chips, put on top of the cabbage. Wash the bell pepper, remove the seeds and the stalk, cut into half rings, put on the carrot.
4. Cut fresh tomatoes into circles, put on the ingredients. Season with spices. Sprinkle with chopped herbs. Pour in drinking water. Place the container with the ingredients in the device, close the lid, set the pressure valve to the “high pressure” position. Cook the bigus in the extinguishing mode for about 20 minutes. Then open the valve, release the steam and open the lid. Stir the bigus with a wooden spatula.
Recipe 5. Bigus with potatoes and mushrooms
Ingredients
a glass of sauerkraut;
potatoes - two pcs.;
ground black pepper;
bulb;
60 g of tomato paste;
bell pepper pod;
200 ml chicken broth;
small carrot;
garlic - two cloves;
a piece of parsnip;
six champignons;
70 g of lard;
two smoked sausages.
Cooking method
1. Cut a piece of lard into thin slices, throw them into a heated pan and melt the fat.
2. When the lard acquires a golden hue, and there is a sufficient amount of fat in the pan, put the peeled and diced potatoes in it. Fry it, stirring, for a couple of minutes.
3. Peel and wash vegetables. Finely chop the peeled onions, parsnips and bell peppers. Coarsely grate the carrot. Put the vegetables in a pan and fry them until the onions are translucent.
4. Rinse the mushrooms and cut them into plates. Put the mushrooms to the rest of the ingredients, cook everything together for another seven minutes.
5. Add sausages cut into circles and chopped garlic, mix and fry for just a couple of minutes. Now add sauerkraut to the pan, after squeezing it, and tomato paste. Pour in some broth, salt and pepper. Stir and leave on low heat. Stew the bigus for an hour, stirring it occasionally and adding the broth.
Recipe 6. Bigus with potatoes and stew
Ingredients
carrot - one piece;
potatoes - five tubers;
black pepper;
600 g fresh cabbage;
vegetable oil;
onion - head;
400 g of stew;
60 g of tomato paste.
Cooking method
1. Remove sluggish leaves from the head, cut it in half and chop it into thin noodles. Peel and wash the rest of the vegetables. Chop the onion into small cubes, and grate the carrot coarsely. Heat vegetable oil in a frying pan and put chopped vegetables into it. Fry them for about ten minutes over moderate heat.
2. Now add tomato paste and potatoes cut into small pieces to the vegetables. Pour in quite a bit of drinking water and mix. Cover the pan with a lid and simmer the vegetables over low heat until the potatoes are soft.
3. Open the jar of stew and put the contents to the rest of the vegetables, season with salt, pepper and mix, leave the bigus to stew for another couple of minutes.
- Bigus will turn out richer if you cook it from a mixture of fresh and sauerkraut.
- To bring out the taste of vegetables and turn the dish into a real delicacy, add a pinch of sugar.
- For acid, you can add a little citric acid to bigus.
- Cook bigus in a cauldron, slow cooker or a heavy-bottomed pan.
- Fresh cabbage, before putting in a cauldron, lightly salt and crush with your hands.
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