Bigus can be found in almost all cuisines of Slavic peoples, but it is believed that this dish belongs to Polish cuisine.
Many people confuse bigus with stewed cabbage. In fact, they have nothing in common. The composition of Bigus includes many different ingredients.
Bigus with potatoes - 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 nourishing and tasty.
An important ingredient of bigus is meat. That it gives the dish a unique taste. You can use beef, pork, offal, smoked meats, as well as sausage 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 dish.
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 flavor of the dish.
Recipe 1. Bigus with potatoes
Ingredients
onions - two heads;
ground black pepper;
chicken fillet - 600 g;
salt;
carrot - two pieces;
vegetable oil;
a small head of cabbage;
garlic - three large cloves;
tomato juice - 1/2 tbsp .;
potato - five pieces
Method of preparation
1. Peeled and chopped onions passeruem on refined oil to a ruddy hue.
2. Cut the washed and peeled carrots into thin strips and add to the onions. Fry over moderate heat.
3. Wash chicken fillet and cut into small cubes. Fry by adding to vegetables. Season with pepper, salt and continue to stew.
4. Cut the peeled potatoes into medium sized bars and add them to the frying pan with vegetables and chicken. Fry until golden brown for about seven minutes. 5. Clean the cabbage from dry leaves. Shred it with straws, salt and lightly crush it, so she ran juice. Put the cabbage into the pan, cover with the lid for 5 minutes to make the cabbage soft. Simmer on moderate heat, stirring occasionally.
6. Pour in tomato juice or diluted tomato paste, mix all the ingredients. Simmer bigus on low heat for 20 minutes, stirring so as not to burn.
7. Finely chop the garlic and add it to the pan with a bigus. Mix 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 Potato
Ingredients
potatoes - four pcs .;
salt;
sauerkraut - 200 g;
vegetable oil;
two bulbs;
ground pepper;
wild garlic - four pcs .;
sprig of dill;
carrot;
Bay leaf;
chick peas.
Method of preparation
1. Peel the carrots and chop them on a coarse grater. Onions free from the husk, and cut into small cubes.
2. Heat a few tablespoons of vegetable oil in a thick-bottomed frying 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 large enough bars.
4. Squeeze and send a little sauerkraut to the pan, stir the ingredients. Fry the contents of the pan, stirring constantly, until the cabbage is roasted.
5. Chop a sprig of parsley, chop the ramson stalks into rings. Send sliced potatoes to the pan, mix. Put the 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 Bigus 20 minutes. At the final stage, add chopped greens and wild garlic.
Recipe 3. Bigus with potatoes and minced
Ingredients
sauerkraut - 300 g; salt;
fresh cabbage - 1/2 head;
black pepper;
potatoes - four tubers;
sunflower oil - 50 ml;
a tomato;
Bulgarian pepper - pod;
half a kilo of minced meat;
two carrots;
bow - one head.
Method of preparation
1. Rinse the meat, dry it, cut into pieces and mince. Put the minced meat in a cauldron and fry, stirring constantly, until the color changes.
2. Peel the vegetables and wash them. Crumble the onion into cubes. Grind carrots into thin strips. Put the vegetables in a cauldron with minced meat.
3. Slice the potatoes. After five minutes, add to the cauldron. Stir.
4. Remove loose leaflets from the cabbage. Chop its thin noodles and add the vegetable five minutes after the potatoes. Lightly fry and add sauerkraut, after squeezing it.
5. Rinse the tomato and pepper. Cut out the stalk. Vegetables finely crumble, and send to the cauldron. Stir and simmer all 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;
a bunch of parsley and dill;
forks of fresh cabbage;
garlic - head;
carrot - three pcs .;
Bulgarian pepper - two pods;
bow - four heads;
300 g potatoes.
Method of preparation
1. Wash the chicken, dip it in napkins, and cut into small pieces. Salt, mix by hand and place on the bottom of the container.
2. Remove the top flaccid leaves from the cabbage fork, cut the head of cabbage in half and chop it into thin strips. Lightly salt and crush until juice appears. Peel the onions and chop them into half rings. Garlic free from the husk and chop. Combine with onion and mix. Peel the potatoes and slice them lengthwise. Put the potatoes on top of the meat, lay the chopped cabbage, onion and garlic on a layer of potatoes.
3. Peel and chop the carrots into large chips, lay them on top of the cabbage. Bulgarian pepper wash, remove the seeds and the stalk, cut into half rings, put on a carrot. 4. Cut fresh tomatoes into circles, put them on the ingredients. Season with spices. Sprinkle with chopped greens. 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 quenching mode for 20 minutes. Then open the valve, release the steam and open the lid. Stir bigus wooden shovel.
Recipe 5. Bigus with potatoes and mushrooms
Ingredients
a glass of sauerkraut;
salt;
potatoes - two pcs .;
ground black pepper;
bulb;
60 g of tomato paste;
Bulgarian pepper pod;
200 ml of chicken broth;
small carrot;
garlic - two cloves;
a piece of parsnip;
six champignons;
70 grams of lard;
two smoked sausages.
Method of preparation
1. Slice a piece of lard into thin slices, throw them into a pre-heated pan and heat the fat.
2. When the fat is golden in color and there is enough fat in the pan, put the peeled and diced potatoes in it. Roast it, stirring for a couple of minutes.
3. Clean and wash vegetables. Finely crumble the peeled onions, parsnips and sweet peppers. Carrot coarsely rub. Put the vegetables in the pan and fry them, until the onions are transparent.
4. Wash the mushrooms and slice them. Put the mushrooms to the rest of the ingredients, cook everything together for another seven minutes.
5. Add sliced sausages and chopped garlic, stir and fry just a couple of minutes. Now add sauerkraut to the frying pan, after squeezing it out, and tomato paste. Pour in some broth, salt and pepper. Stir and leave to simmer. Simmer Bigus for an hour, stirring occasionally and pouring broth.
Recipe 6. Bigus with potatoes and canned meat
Ingredients
carrot - one piece;
salt;
potatoes - five tubers;
black pepper; 600 g of fresh cabbage;
vegetable oil;
bow - head;
greenery;
400 g stew;
60 g tomato paste
Method of preparation
1. Remove loose leaves from the head, cut it in half and chop the thin noodles. Clean and wash the remaining vegetables. Crush the onion into small cubes, and grate the carrot coarsely. Heat vegetable oil in a frying pan and put chopped vegetables in it. Cook them for about ten minutes on moderate heat.
2. Now add tomato paste and sliced potatoes to vegetables. Pour in quite a bit of drinking water and mix. Cover the pan with a lid and simmer the vegetables on low heat until the potatoes are soft.
3. Open the jar of stew and place the contents of the rest of the vegetables, season with salt, pepper and mix, leave the bigus stew for another couple of minutes.
Bigus with potatoes - tips and tricks
- Bigus will be richer if you cook it from a mixture of fresh and sauerkraut.
- To make the taste of vegetables open, and the dish turned into a real delicacy, add a pinch of sugar.
- For acid, you can add some citric acid to bigus.
- Cook a bigus in a cauldron, multi-cooker or a thick bottom frying pan.
- Fresh cabbage, before putting in a cauldron, lightly salted and rub over your hands.
