Classic bigos polish
Bigos is a traditional Polish and Transcarpathian dish, with dozens of variations. The main ingredient is cabbage, and in the classic recipe both fresh white cabbage and sour (pickled) cabbage are used. In addition to cabbage, meat products are surely added to the bigos, and the greater the variety, the tastier the finished dish. It is best to take pork with fat, but if the meat is lean, then it is recommended to fry it in a large amount of lard, otherwise the bigos will turn out to be rather dry and will differ little from the stewed cabbage. Sausages, bacon, smoked or boiled sausage are added to pork or other meats, and hunting sausages are a big choice, so you can easily adjust the bigos to the available products or cook them to your taste. To add tomato paste or not is a matter of taste, in principle, it practically does not affect the final result. Prepare bigos in Polish classic. See our recipe for photos step by step.
Ingredients:
- Fresh white cabbage - 700 gr;
- sauerkraut - 400 gr;
- bow - 1 head;
- carrots - 1 small;
- pork with fatty - 400-500 gr;
- fresh lard - 150 gr;
- boiled or smoked sausages - 200 gr;
- salt - to taste;
- ground coriander - 1 tsp;
- ground black pepper - to taste.
How to cook bigos in Polish classic
Meat is cut into chunks of average size, taking into account that during frying about 30% of the volume will be lost. Fat cut into plates or not very thin slices. We first heat the lard, so that the fat covers the bottom of the stewpan not less than an inch. We spread the pieces of meat into the red-hot fat, quickly fry until the crust.
Shred the onion thinly, in half rings. We pour out to pork. We cut carrot into small pieces, also add to meat. Mix and continue to fry until the vegetables are saturated with fat. Pour half a glass of water, cover. Leave to languish on low heat for 25-30 minutes.
In another pot, preferably in a cauldron or a thick-bottomed frying pan, heat the pot a little lard or pour in two spoons of fat from the frying pan with meat. Spread sauerkraut without squeezing juice. Stew 30 minutes, cabbage must be softened before adding other products. If the juice is small, pour in half a glass of water, otherwise the cabbage will burn.
When sauerkraut becomes softer, add fresh white cabbage to it and continue to simmer another 20-25 minutes.
We bring meat almost to readiness. We evaporate the liquid, leaving only the fat.
Cut sausages with washers, add to meat with onions and carrots. Fry until brownish specks appear.
We shift cabbage from cauldron to meat products. Mix well.
Sprinkle with bigos ground coriander, black pepper, add some salt. Pour in cabbage juice from a jar or add a little water. If desired, at this stage, you can add tomato sauce, diluted with water paste, adjika or prunes. Under the lid we torment 10-15 minutes more, the fire is set to the smallest.
After cooking, we leave the bigos on a warm ring, tightly covered with a lid - this dish should be allowed to infuse and soak. Withstand at least an hour, but it is better to cook in advance - if for dinner, then in the morning, if for dinner, then at lunch.
Serve Bigos as the main independent dish. Its taste is bright, rich, so no additives are needed, well, except perhaps fresh bread. Enjoy your meal!
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