Second dishes

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Bigos – the dish is popular in Poland, Ukraine, Belarus, and probably the cooks of each country can call this dish their national dish. There are many recipes for bigos, but its main ingredient is always cabbage. Since the dish is very tasty and interesting to prepare, we cannot pass it by. Today we are cooking bigos according to the recipe of Smakotainfo.com.

Bigos – ingredients

  • Sauerkraut – 1,5 kg.
  • Lard (or lard) – 100 g.
  • Pork (neck) – 700 g.
  • Smoked barrel + smoked sausage – 900 g.
  • Dried mushrooms – 10 g.
  • Prunes (dried, fleshy) – 8 pieces.
  • Tomato paste – 150 g.
  • Onion – 1 piece.
  • Allspice – 3 peas.
  • Bay leaf – 2 pieces.
  • Salt – 1 tsp. (or to taste).
  • Paprika – 1 tsp. (or to taste).

Bigos – cooking recipe

We squeeze the sauerkraut, wash it, cut it and put it in a large saucepan, add 2 glasses of water, a bay leaf, allspice, stew it over low heat.

Cut the lard into small cubes, cut the pork into slightly larger cubes (with a 2 cm rib). Put lard in a pan, fry until golden. Add half of the cracklings with fat to the pot with cabbage, fry the meat on the rest. Add salt and paprika to the meat.

Cut the onion into small cubes, add to the cabbage.

Wash the dried mushrooms well and soak them in water for 15-20 minutes, if necessary, cut them into smaller pieces and add them to the cabbage.

Cut the onion into small cubes and add to the cabbage.

Cut the smoked sausage and barrel into cubes, add to the pan with the meat. Fry all the meat for another 15 minutes and add to the cabbage.

Cut prunes into smaller pieces, add together with tomato paste to cabbage. Add salt and pepper if needed.

Stew everything together over low heat for about an hour (in general, the cabbage should be stewed for about 2,5-3 hours).

Turn off the fire, let the finished bigos infuse under the lid for at least 2 hours, and preferably overnight.

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