Bigos

General 311 Last Update: May 01, 2022 Created: May 01, 2022 0 0 0
Bigos
  • Serves: -
  • Prepare Time: 30 min
  • Cooking Time: 35 min
  • Calories: -
  • Difficulty: Medium
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A traditional dish for Galician cuisine, which has a very ancient origin. Known in Polish, Lithuanian, Belarusian, and Ukrainian cuisines, bigos is prepared everywhere on a similar principle and differs only in the order of addition of ingredients or spices. The main ingredients of bigos are cabbage (fresh and pickled), various types of meat, prunes, and dried mushrooms, and the secret of unsurpassed taste is in the duration of cooking. Bigos is an ideal dish for winter feasts, and although it is not one of the dishes that are prepared quickly and daily, its taste and aroma are worth the effort. Another important secret is that bigos is never consumed on the day of cooking. and needs to insist.

Ingredients

Directions

  1. Mushrooms pour 500 ml of cold water and leave overnight. Boil soaked mushrooms in the same water until cooked (about 30 minutes), drain and save the mushroom broth, and cut the mushrooms into strips.
  2. Wash the sauerkraut if it is very sour, if not - do not wash, cut, and pour a little hot water (so much so that the water covers the cabbage) and cook under the lid for about 1 hour.
  3. Finely chop the white cabbage, pour hot water, and salt, and cook for about 30 minutes.
  4. Cut the meat into small pieces and fry in oil until golden.
  5. Finely chop the onion and fry it with bacon. Wash prunes well.
  6. Combine two types of cabbage, and add meat, mushrooms, mushroom broth, onions, bacon, prunes, and spices. Add the wine, do not cover tightly to allow steam to escape, and cook for a little over an hour on low heat.
  7. Cool and leave in a cool place.
  8. The next day, bring the bigos to a boil and simmer for a few minutes, if there is excess liquid - let it evaporate. The procedure can be repeated two or three days in a row.

Bigos



  • Serves: -
  • Prepare Time: 30 min
  • Cooking Time: 35 min
  • Calories: -
  • Difficulty: Medium

A traditional dish for Galician cuisine, which has a very ancient origin. Known in Polish, Lithuanian, Belarusian, and Ukrainian cuisines, bigos is prepared everywhere on a similar principle and differs only in the order of addition of ingredients or spices. The main ingredients of bigos are cabbage (fresh and pickled), various types of meat, prunes, and dried mushrooms, and the secret of unsurpassed taste is in the duration of cooking. Bigos is an ideal dish for winter feasts, and although it is not one of the dishes that are prepared quickly and daily, its taste and aroma are worth the effort. Another important secret is that bigos is never consumed on the day of cooking. and needs to insist.

Ingredients

Directions

  1. Mushrooms pour 500 ml of cold water and leave overnight. Boil soaked mushrooms in the same water until cooked (about 30 minutes), drain and save the mushroom broth, and cut the mushrooms into strips.
  2. Wash the sauerkraut if it is very sour, if not - do not wash, cut, and pour a little hot water (so much so that the water covers the cabbage) and cook under the lid for about 1 hour.
  3. Finely chop the white cabbage, pour hot water, and salt, and cook for about 30 minutes.
  4. Cut the meat into small pieces and fry in oil until golden.
  5. Finely chop the onion and fry it with bacon. Wash prunes well.
  6. Combine two types of cabbage, and add meat, mushrooms, mushroom broth, onions, bacon, prunes, and spices. Add the wine, do not cover tightly to allow steam to escape, and cook for a little over an hour on low heat.
  7. Cool and leave in a cool place.
  8. The next day, bring the bigos to a boil and simmer for a few minutes, if there is excess liquid - let it evaporate. The procedure can be repeated two or three days in a row.

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