Sharp sweet and sour taste, rich color, appetizing appearance, excellent aroma, here there is meat, and ham, and cabbage … And all this is a traditional Polish dish - bigos. Shall we prepare?
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Bigos is considered to be a native Polish dish, but the legend says that it was "imported" to Poland from Lithuania by King V. Jagailo. There are many cooking options. Traditionally, fresh and sauerkraut, meat and smoked sausage are used at the same time, as well as in small quantities the sub-lard. There are also options for bigos with prunes, mushrooms, tomatoes, wine, spices, etc. The consistency of the finished food is thick, the taste is slightly sour, the smell is smoked. The dish is consumed hot with white or black bread, and often with a glass of vodka. When heated, the bigos does not completely lose its taste, therefore it is often cooked in a large dish for future use, and then frozen. Also, bigus, as it is also called, is widely known for being prepared in the soldiers' canteens of the USSR.
Today bigos is still known in Lithuania, Belarus, Czech Republic, Germany, Ukraine, and Russia. However, only in Poland is it considered a national dish. There is an opinion that this is yesterday's food and stale, tk. for its execution, cabbage and all meat leftovers that were in the house were crumbled. This dish is a cross between the second and the first: if you want thinner - take less broth, thicker - on the contrary. The amount of cabbage should be 2/3 of the volume of meat. And the dish is also considered an ideal food and a cure for a hangover.
- Caloric content per 100 g - 95 kcal.
- Servings - 6
- Cooking time - 1 hour
Ingredients:
- Pork - 400 g
- Balyk - 250 g
- Bacon - 100 g
- Fresh white cabbage - 500 g
- Sauerkraut - 400 g
- Carrots - 1 pc.
- Onion - 1 pc.
- Garlic - 2 cloves
- Salt - 1 tsp or to taste
- Ground black pepper - pinch or to taste
- White wine - 150 ml
- Tomato paste - 2 tablespoons
- Bay leaf - 3 pcs.
- Allspice peas - 5 pcs.
Cooking bigos
1. In a skillet, iron pot, or heavy-bottomed saucepan, melt the chopped bacon and melt a little. Then add the grated carrots and chopped onion.
2. Cook foods over medium heat until lightly golden. Then put the meat cut into cubes to them, which you must first clean from films and veins. You can use any other type of meat instead of pork.
3. Dissolve tomato paste in wine and stir.
4. Fry the meat until a light golden crust is formed and add the wine-tomato sauce to the food.
5. Add shredded white cabbage. Cut it into thin strips, about 5 mm thick, so that it looks nice in the dish.
6. Next add the sauerkraut, from which squeeze out all the brine.
7. Simmer cabbage and meat over medium heat for about 15 minutes and add chopped bacon and chopped garlic cloves.
8. Stir the Food and simmer for half an hour under a closed lid. Then season with salt, pepper, spices, your favorite spices and cook over low heat until tender, i.e. softness.
9. Bigos is ready, so you can serve it to the table.
I told you the basic recipe for the dish, you can supplement it with all kinds of products. For example, replace tomato paste with fresh chopped tomatoes, use red wine instead of white wine, change the proportions of meat and balyk, replace balyk with ham or doctor's sausage, etc.
See also the video recipe for how to cook bigos - Lazerson's principles.
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