Bigus is a recipe, thanks to which you can prepare homemade Polish stew from cabbage with smoked products, seasoned with spices and prunes. Traditionally, it is cooked for several days, alternately cooling and heating, then to regale all week. Modern versions are somewhat simplified, but tasty, like classic ones.
How to cook Bigus?
Bigus is classic, to accommodate an abundance of ingredients, is cooked in a large cauldron. Authentic bigus is not possible without fresh and sour cabbage, and four kinds of meat: pork, beef, smoked bacon and sausage. Further - it is simple: the meat is stewed to softness with two kinds of cabbage for an hour and a half, being fed with the aromas of spices and tomato sauce.
Ingredients:
- fresh cabbage - 450 g;
- sour cabbage - 450 g;
- pork - 400 g;
- beef - 400 g;
- smoked bacon - 350 g;
- smoked sausage - 150 g;
- 3 cloves of garlic;
- tomato paste - 75 g;
- dry wine - 150 ml;
- prunes - 10 pieces;
- carrots - 1 piece;
- black peppercorns - 5 pcs .;
- coriander - 5 g.
Preparation
- Fry the brisket.
- Add carrots, pork and beef.
- Season and simmer for 40 minutes.
- Enter pasta, wine and sour cabbage.
- After 20 minutes, add sausage, fresh cabbage, garlic and prunes.
- Bigus is a recipe in which components are stewed for another 40 minutes.
Bigus - recipe for fresh cabbage
Bigus in Polish, like a Ukrainian borscht, has a variety of options. The most popular is fresh cabbage. With its presence, the dish becomes juicy, soft and mushy, which indicates a proper consistency. Unlike many other vegetables, cabbage is available all year round and is not high in cost.
Ingredients:
- fresh cabbage - 750 g;
- pork - 350 g;
- beef - 350 g;
- hunting sausages - 250 g;
- smoked bacon - 150 g;
- carrots - 1 piece;
- wine - 200 ml;
- tomato paste - 60 g;
- prunes - 6 pcs .;
- cloves of garlic - 3 pcs.
Preparation
- Breast, pork and beef stew with carrots for 30 minutes.
- Add fresh cabbage.
- Enter paste, wine and cabbage.
- After half an hour, add the prunes and sausages.
- Steep another 40 minutes.
- Bigus polish is a recipe in which the dish is seasoned with garlic at the end of cooking.
How to cook Bigus with meat and cabbage?
The recipe for bigus with fresh cabbage meat is distinguished by simple, financially accessible ingredients and cooking speed. All you need: fry pork with carrots and cabbage and, pour in tomato juice, stew for 15 minutes. Spicy addition of prunes and smoked sausage, will turn ordinary stewed cabbage with meat into a real bigus.
Ingredients:
- fresh cabbage - 850 g;
- pork - 550 g;
- smoked sausage - 200 g;
- tomato juice - 250 ml;
- prunes - 6 pcs .;
- carrots - 1 pc.
Preparation
- Cut pork and fry.
- Add carrots, prunes and sausage.
- Put cabbage and simmer for 10 minutes.
- Pour in the juice.
- Bigus with meat is stewed under the lid for 15 minutes.
Bigus cabbage with potatoes
Bigus with potatoes is one of the popular options among housewives seeking to diversify the home menu. The potato perfectly complements the vegetables and meat, gives nourishment and nutrition, and given that the dish is similar to ragout, it is extremely relevant. This recipe is special - the bigus is cooked in the oven under the foil, preserving the juiciness and aroma.
Ingredients:
- fresh cabbage - 300 g;
- potatoes - 300 g;
- pork loin - 450 g;
- hunting sausages - 180 g;
- carrots - 1 piece;
- onion - 2 pieces;
- tomato paste - 70 g;
- water - 150 ml.
Preparation
- Fry the pieces of pork.
- Stew it for 5 minutes with carrots and onions.
- Add sausages, cabbage, potatoes and tomato paste.
- Pour in water, cover with foil and simmer in the oven for an hour at 180 degrees.
Bigus with mushrooms
Beagus lean - will be a pleasant find for lovers of healthy and healthy food, if it is cooked from mushrooms. They have a unique ability to replace meat products without loss of flavor and nutritional properties, are not caloric, and the use of a new variety each time will help to experiment on the aroma and texture of the dish.
Ingredients:
- champignons - 250 g;
- sauerkraut - 250 g;
- fresh cabbage - 250 g;
- tomato paste - 65 g;
- carrots - 1 piece;
- a clove of garlic - 3 pieces;
- water - 200 ml;
- prunes - 6 pcs.
Preparation
- Onions and carrots fry.
- Stew it for 10 minutes with fresh cabbage.
- Enter paste, mushrooms and sauerkraut.
- Add water, simmer for 10 minutes.
- Bigus mushroom is a recipe in which garlic and prunes are added at the final stage.
Bigus with sausages
Preparation of bigus is based on the simplicity and availability of components that many housewives are always at hand. Bigus with sausage is a great way to turn banal smoked products into a popular Slavic dish. All you need is to add sausages and sausage to sauerkraut and bring the products to the ready for 20 minutes.
Ingredients:
- sauerkraut - 900 g;
- smoked sausage - 80 g;
- sausages - 230 g;
- cold boiled pork - 130 g;
- tomato paste - 45 g;
- carrots - 1 pc.
Preparation
- In the cabbage, add water and soak for 30 minutes.
- Separately fry carrots and smoked products. Season with pasta.
- Stew with cabbage for 20 minutes.
Bigus with fish
Bigus, whose cooking recipe, assumes a variety of foods, can be made from fish. The main thing is to choose the right one. Pike perch is perfectly combined with cabbage and in softness and succulence surpasses other varieties. Since the cooking time is different, the pike perch and vegetables are prepared separately and are connected only 15 minutes before the final.
Ingredients:
- fillet of pike perch - 350 g;
- fresh cabbage - 250 g;
- carrots - 1 piece;
- onion - 1 piece;
- tomato paste - 40 g;
- flour - 50 g.
Preparation
- Cabbage fry with onions and carrots. Add the pasta and cook for 10 minutes.
- Fish roll in flour and fry.
- Stew it with cabbage for 15 minutes.
Bigus with rice and cabbage
Bigus with rice will fill up the collection of simple and not troublesome complex dishes. This recipe is different from the traditional one, because it consists of rice, fresh cabbage and ground beef. They not only give the dish fullness and nutrition, but also speed up the cooking process, because the rice is added already cooked, and the stuffing will need only 10 minutes.
Ingredients:
- rice - 120 g;
- fresh cabbage - 150 g;
- minced meat - 250 g;
- tomatoes - 3 pieces;
- carrots - 1 pc.
Preparation
- Preliminary boil the rice.
- Carrots and minced meat stew 10 minutes.
- Add cabbage, rice, tomatoes.
- Bigus is a recipe that is cooked under the lid for another 15 minutes.
The recipe for bigush from sauerkraut
Bigus from sauerkraut differs pleasant aroma, slightly sour taste and juiciness. The dish is seasonal, and is prepared from late autumn to early spring, during the salting and storage of cabbage billets. The recipe helps not only to replenish the vitamin reserve, but also to utilize the remains of sour cabbage, preparing a simple and useful dish.
Ingredients:
- sauerkraut - 750 g;
- pork - 250 g;
- carrots - 1 piece;
- tomato paste - 55 g;
- black pepper peas - 3 pcs .;
- bay leaves - 2 pcs .;
- water 350 ml.
Preparation
- Cabbage pour water and simmer for 20 minutes.
- Piece of pork fry c carrots.
- Add spices, pasta, meat and cabbage to cabbage for 15 minutes.
Bigus in the Multivariate - recipe
Bigus in the multivark is an incredibly tasty and fragrant dish that has broken traditional tedious foundations. Today, when part of the hassle can be shifted to a multivark, experienced culinary specialists prefer simple and not troublesome cooking. It consists in the fact that all components are laid in layers and languish for an hour in the "Quenching" mode.
Ingredients:
- beef - 400 g;
- fresh cabbage - 550 g;
- tomato paste - 80 g;
- water 100 ml;
- onion - 2 pieces;
- carrots - 1 piece;
- oil - 40 ml.
Preparation
- Pour vegetable oil into the bowl.
- Lay the pieces of meat, on top - vegetables.
- Add the paste, water and cook an hour in the "Quenching".
- After - 10 minutes in the "Frying" mode.