Bigos
10 servings
90 minutes
A dish of Polish, Lithuanian and Belarusian cuisines - a complex analogue of Russian solyanka. The meat components of the dish are bacon, Krakow sausage and pork, cabbage is added to them (pickled and white), all this is generously flavored with spices ( caraway, paprika, thyme, marjoram) and stewed in beef broth and red wine. The result is a very high-calorie and satisfying dish. The recipe for bigos with step-by-step photos and a video is in front of you.
1
Prepare the necessary ingredients.
2
Place the chopped bacon in a deep skillet or pot to render the fat.
- Bacon: 50 g
3
Fry the chopped onion until golden.
- Onion: 2 pieces
4
Then add sliced mushrooms, cook until soft, evaporate the water.
- Fresh mushrooms: 200 g
5
Cut the sausage into thick rings and then into quarters.
- Krakowska sausage: 450 g
6
Cut the meat into small pieces and add it to the onion with mushrooms. Fry the meat until browned.
- Pork: 500 g
7
Add the chopped fresh cabbage, mix, and wait for it to lose some volume.
- White cabbage: 700 g
8
Next, add minced garlic and carrots, sauerkraut, tomatoes, spices, wine, and broth. Season with salt and pepper to taste.
- Garlic: 5 clove
- Carrot: 300 g
- Sauerkraut: 700 g
- Chopped tomatoes in their own juice: 200 g
- Dried thyme: 1.5 teaspoon
- Dried marjoram: 1.5 teaspoon
- Bay leaf: 1 piece
- Allspice berries (whole): 1 teaspoon
- Sweet paprika: 2 tablespoons
- Ground caraway: 1 teaspoon
- Hot paprika: 0.5 teaspoon
- Dry red wine: 250 ml
- Beef stock: 1 l
9
Simmer for 2-3 hours on low heat, stirring occasionally and ensuring there is enough liquid. You can add broth or wine if needed. Bigos should be juicy.
- Salt: to taste
- Ground black pepper: to taste
10
Add coarsely chopped prunes, mix well, and simmer for another 10 minutes. Serve with rye bread. Bigos tastes much better the next day.
- Prunes: 150 g
11
Serve with rye bread. Bigos tastes much better the next day.
