Bigus from sauerkraut

Bigus from sauerkraut

Dishes of stewed cabbage with meat are common throughout the world. In Poland and the Baltic countries they are prepared in a special way. These recipes are very popular because they allow you to make a dish with a unique taste. In Poland, it is called Bigus, and it is under this name that it is known to most of our compatriots. A feature of Bigus is the presence of sourness, which in the most successful way emphasizes the taste of cabbage and meat. Due to this, the dish remains tasty even after it cools down - in this case it is served not as a second, but as a cold snack. This sour taste comes from sauerkraut, which is added as a supplement to fresh or as a main ingredient. It is easy to cook a sauerkraut bigus - this task is on the shoulder even for a novice cook if he knows a few important points.

Cooking Features

In order for a bigus to turn out identical to the original Polish dish, and not just cabbage stewed with meat, you need to know the particularities of cooking this dish. Help with this and recommendations of experienced chefs.

  • Meat is one of the main ingredients in the bigus. It does not have to be much, but it must be of high quality. Preference should be given to fresh or chilled product, as during freezing and especially during defrosting the structure of the meat may change, due to which it becomes dry and tasteless. The meat of a young animal will be more tender, and this should also be considered when choosing ingredients for a bigus.
  • According to traditional technology, meat for bigusa is first fried in a pan and only then stewed with cabbage. Low-fat meat should be fried in an odorless vegetable oil or lard. Fat meat is advisable to fry without adding other fats.
  • Smoked meats, sausages, which are often included in its composition, will give a pleasant flavor to the bigus.
  • Sauerkraut is sour by itself. Therefore, it makes no sense to add other products to the dish, such as wine, lemon juice, vinegar, in a sauerkraut bigus. When using tomato paste or sour cream, you should also know the measure.
  • In order for the bigus from sauerkraut to turn out not too sour, it is thoroughly washed before putting it in the dish. After that, you need to squeeze the cabbage to remove excess liquid, and only then use it to prepare the bigus.
  • Potatoes and rice help make the bigus taste softer and not so sour. Such ingredients in a sauerkraut bigus will not be superfluous.

Knowing the features of cooking bigus from sauerkraut, you can make a delicious dish according to any of the favorite recipes.

Bigus from sauerkraut with pork

Composition:

  • sauerkraut - 0, 6 kg;
  • pork - 0, 2 kg;
  • ham - 0, 2 kg;
  • lard - 50 g;
  • onions - 100 g;
  • flour - 20 g;
  • tomato paste - 20 ml;
  • water - 100 ml;
  • vegetable oil - 20 ml;
  • salt, spices - to taste.

Method of preparation:

  • Wash the pork, dry it with paper napkins and cut into small cubes or cubes.
  • Cut ham into slices of the same shape and size as meat.
  • Chop the bacon with a knife.
  • Clean the onions from the husks and cut them into small cubes.
  • Rinse the cabbage, squeeze.
  • Put the pork in the bag, put the flour in it. Shake the bag so that the meat is covered with a thin layer of flour.
  • Put the lard in the pan, put it on fire. When fat is melted from the fat, remove the bacon from the pan, put the pork in it. Fry it over high heat, stirring for 5 minutes.
  • Add the onions and reduce the heat a little. Fry until the onion has acquired a golden hue.
  • Pour into the bottom of the pan with a non-stick coating or cauldron oil. Put on the stove. After a minute, put the sauerkraut in the pan and fry it for 5 minutes.
  • Put the meat in the pan (or cauldron), add the ham to the same place. Mix everything.
  • Dissolve the tomato paste with water and pour over the cabbage. Do not forget to salt, pepper, add spices.
  • Simmer on low heat for 30 minutes.

Bigus from sauerkraut will taste better if you give it time to brew a little.

Bigus from sauerkraut with potatoes and meat

Composition:

  • beef - 0, 25 kg;
  • sauerkraut - 0.5 kg;
  • fresh cabbage - 0, 25 kg;
  • onions - 75 g;
  • potatoes - 0.5 kg;
  • salt, pepper - to taste;
  • water - 150 ml;
  • vegetable oil - how much will leave.

Method of preparation:

  • Beef, after washing and soaking with a kitchen towel, cut into thin strips, as for beef stroganoff.
  • Cut onions into thin quarters of rings.
  • Sauerkraut, washed, squeeze well hands.
  • Chop fresh cabbage.
  • Peel potatoes and cut into small cubes.
  • Pour oil on the bottom of a thick-bottomed pot and heat it.
  • Put the meat and fry it over medium heat for 5 minutes.
  • Add the onion and continue frying the meat with it for another 5 minutes.
  • Put the rest of the products, mix. Add salt and spices to taste, pour in some water.
  • Turn down the heat and cover the pan with a heavy lid.
  • Stew bigus from sauerkraut with potatoes and meat for 30 minutes.

The dish prepared according to this recipe is very nourishing, but at the same time not too high in calories. It will appeal to those who monitor their health.

Bigus from sauerkraut with rice

Composition:

  • beef - 0, 2 kg;
  • pork - 0, 2 kg;
  • rice - 0, 2 kg;
  • sauerkraut - 0, 3 kg;
  • onions - 150 g;
  • carrots - 150 g;
  • garlic - 1 clove;
  • bay leaf - 1 pc .;
  • vegetable oil - how much will leave;
  • butter - 30 g;
  • water - 100 ml;
  • salt, seasonings - to taste.

Method of preparation:

  • Pork with beef, wash and dry with napkins. Cut them into approximately equal pieces. It is desirable that their size does not exceed 1, 5 cm.
  • Fill the sauerkraut with cool water, rinse after 10 minutes. Press with hands to remove excess moisture.
  • Peel and chop the carrots.
  • Onion, freeing from the husk, cut into thin half-rings.
  • Boil the rice until half cooked in salted water.
  • In a cauldron or large saut√© pan, heat the vegetable oil. Put the meat in it and fry, stirring, for 5-10 minutes, until all the pieces are covered with an appetizing crust.
  • Add onions and carrots, crushed garlic with a knife. Continue to fry the meat with the vegetables until they turn golden.
  • Reduce heat and place cabbage. Pour in water.
  • Add rice and spices, add salt. Simmer for 20 minutes.
  • Add butter, stir.

Serving Bigus cooked according to this recipe is best hot. If the dish is sprinkled with fresh herbs, it will look even more appetizing.

Bigus sauerkraut with chicken

Composition:

  • chicken fillet - 0.5 kg;
  • sauerkraut - 0, 7 kg;
  • onions - 0, 2 kg;
  • tomatoes - 0, 3 kg;
  • carrots - 150 g;
  • sweet pepper - 0, 2 kg;
  • garlic - 2 cloves;
  • salt, spices - to taste;
  • water - 100 ml;
  • vegetable oil - how much will leave.

Method of preparation:

  • Wash and dry chicken fillet. Cut it across not too small pieces.
  • Crush the garlic, mix it with a little oil and chicken seasoning. Cover this sauce with slices of chicken fillet.
  • Wash tomatoes, make cross-shaped cuts on their skin. Boil water and, without waiting for it to cool, dip the tomatoes in it. After a minute, remove the skimmer and cool. To speed up the process, tomatoes can be dipped briefly in cold water. Peel the fruit from the skins. Pulp cut into small cubes.
  • Sweet pepper wash. Remove the stalk from it, remove the seeds. Cut the peppers into not too thick quarters of the rings.
  • Peel carrots, chop with a grater with large holes.
  • Peel the onions and cut them into small cubes.
  • At the bottom of a thick-bottomed pot, pour in some vegetable oil, put it on medium heat.
  • After a couple of minutes, put the chicken fillet in a pan and fry them on medium heat, turning them several times until they are browned.
  • Place the onion and carrot on the chicken fillet. Fry it with them for 5 minutes.
  • Add the sweet pepper and continue frying for another 5 minutes.
  • Add sauerkraut, washed beforehand. Pour in some water. Do not forget to salt and season to taste. It is not necessary to add a lot of salt, as cabbage and meat are already salty.
  • Turn down the heat and cover the pan with a lid. Simmer Bigus from sauerkraut with chicken for 20 minutes.

Bigus chicken and sauerkraut has a spicy taste and a pleasant aroma. This tasty dish will not cost you too much, but you will be able to feed the whole family with it.

Recipes for cooking bigus from sauerkraut should be in the cooking book for every hostess who wants to cook tasty, without spending a lot of money and effort. Bigus is just such a dish, the taste of which is enjoyed by almost everyone. At the same time, it is tasty, healthy, and easy to cook, even in the absence of a great culinary experience.

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