Bigos

Although they prepare bigos in Lithuania, Belarus, Poland, and Ukraine. Bigos is rightfully considered the pearl of Polish cuisine.

Ingredients

• Sauerkraut – 1.5 kg
• Fresh cabbage – 1.5 kg
• Boiled forest mushrooms – 0.5 kg
• Lard – 5 tbsp
• Tomato sauce – 200 g or tomato paste – 3 tbsp
• Peppercorns
• Bay leaf
• Pork pulp – 0.6 kg
• Smoked – ham, collar, and chicken breast – 0.6 kg
• Smoked sausage and hunting sausages – 0.6 kg
• Onions – 1 pc. Salt
• Ground black pepper
• Sugar – 1 tbsp
• Prunes (soak and cut) – 50 g
• Dry red wine – 150 ml

Directions

1. The third part is the meat. The meat assortment can consist of pork fried with onions, beef stew, various smoked sausages, boiled pork, ham, brisket, smoked lard, duck, or chicken. The more varied, the tastier.
2. Cut the pork into pieces, the onion into quarter rings. Add lard to the pan and fry the pork until golden brown. Salt and pepper. Cut the sausage into large circles, cut the meat into cubes or cubes. Add to a skillet with grilled meat and simmer a little.

   

3. Well, now we come to the final stage of making bigos. In a large bowl, mix the stewed sauerkraut and fresh cabbage, add cold cuts, sugar, plums and wine.

   

4. Mix everything well, and now we need to stew it all together for 30-40 minutes. It burns quickly in the pan, I had to decompose it into two cast iron pots. Bigos can be stored well and for a long time in the cold. Poles believe that the most delicious and fully ripe bigos is after the third heating.
5. Bigos is eaten hot. You can simply with bread, or you can with blood …

   

6. … or with fractions. Droba are fried potato sausages. Fraction recipe (if anyone is interested) is on my blog.

Enjoy your meal!

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