Bigos

Recipe "Bigos":

BigosUpdate picture to the recipe from 19.09.2012.

This recipe I spread after the first Festival Tasty Blog back in 2012. This dish is cooked at the festival Alexander Chikilevsky - known Belarusian chef and connoisseur of Belarusian cuisine.

The recipe is simple - both in composition and in the cooking process. So feel free to Stored cabbage - and go cook ;) It is, however, say that bigos is becoming the most delicious after the second or third warm-up - that is, the dish is kept nice and warmed up before each use.

Alexander Chikilevsky

Ingredients 8 servings:

1 kg sauerkraut
500 g fresh cabbage
1 large onion
1 kg of smoked meats - bacon, ham, sausages, etc.
250 ml of tomato juice
salt and freshly ground black pepper to taste

Composition

Sauerkraut put in a colander, rinse with cold water and leave to drain.

wash the cabbage

Not very finely chop the onion.

Bow

Cut the sausage into small pieces.

smoked food

In a frying pan melt the 2 tablespoons pork fat (you can use vegetable oil), put the onion and fry over medium heat, stirring occasionally, about 5 minutes.

fry onions

We shift into a saucepan.

In a saucepan put the sausage and fry, stirring, for 5 minutes.

fry sausage

We shift into the pan to the onions, add the sauerkraut and fresh cabbage, pour tomato juice and stir.

Putting

Simmer over medium heat until tender cabbage, about 30-40 minutes. Season with salt and pepper to taste.

Serve.

Bigos

Bon Appetit!

P.S. This recipe - accelerated version of Bigos. Properly cook the dish of the day 3 - extinguished, cooled - in the refrigerator overnight, and so 3 times.

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