Second courses

Bigos. Recipe with photo / Second dishes / Delicious

An extremely tasty national dish of Polish cuisine, which has long since become popular outside of Poland. Basically, bigos is the same stewed cabbage with meat, to which prunes, mushrooms, and various smoked products are added. There are many options for this dish, but I suggest cooking it according to my favorite recipe.
By the way, in Poland, bigos are always prepared in very large quantities, then the dish is frozen in portions. It is believed that bigos taste best after defrosting.

Cover the mushrooms with water and leave for 1-1,5 hours so that they soften and do not become bitter. Then the mushrooms should be washed well and squeezed from the liquid.

Cut the onion into half rings or smaller.

Cut the meat into small pieces.

Squeeze the sauerkraut from the juice and, if desired, chop it a little with a knife.

Shred white cabbage.

Heat a little oil in a cauldron or pan with a thick bottom. Put the chopped onion and, stirring, fry on medium heat for about 5 minutes.

Then add the meat and fry over medium heat for 20 minutes, stirring occasionally so that the meat and onions do not burn.

After that, lay out the sauerkraut, mix, add a little water (100-150 ml), cover with a lid and simmer over low heat for 15-20 minutes.

Next, lay out the chopped white cabbage, salt, cover with a lid and stir after 5-10 minutes, when the cabbage softens a little.

Next, add the mushrooms, mix and simmer over low heat, covered with a lid, for about 1,5 hours. From time to time, the dish should be stirred and, if necessary, add a little water.

At the end, add prunes to the dish, which should be washed before that. Mix everything, cover with a lid and simmer for another 30 minutes.

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