Bigus recipe from pickled. Bigus - the second dish of meat and cabbage. Bigus sauerkraut with ribs.

Today we will tell you how to cook bigus from sauerkraut. This dish can be served independently for dinner or for any family celebration. It turns out incredibly tasty, useful and fragrant.

Bigus recipe from sauerkraut

Ingredients:

•   - 600 g;
• pork - 200 g;
• ham - 150 ml;
• semi-sweet red wine - 150 ml;
• onion - 1 pc .;
• lard - 50 g;
•   - 2 tbsp. spoons;
• flour - 1 tbsp. spoon;
• spice.

Cooking

We thoroughly wash the pork, dry it and cut it into small cubes with a knife. Heat up a few spoons of vegetable oil in a frying pan and lay out raw meat. Fry it on high heat for 3 minutes, stirring. Then we shift the pork to a paper towel and leave to cool.

Fat chop into small pieces and lay out on a preheated pan. Fry it over moderate heat for 5 minutes until golden brown, and then lay it on a plate.

We process the onion, chop it into quarters and pass in a pan to a soft state. After that, lay out the tomato paste, heat for about a minute, remove from heat and leave to cool.

Pour vegetable oil into a cauldron, heat it and throw sauerkraut. Fry it on medium heat for 3 minutes, stirring. Grind the ham in small cubes and add to the cauldron with ham, onions, fried bacon and pieces of pork. Thoroughly mix everything and prepare the dish without a lid on medium heat. After about a few minutes, pour in red wine, add flour, paprika, spices to taste and stir. Cook bigus 15 minutes on moderate heat. Wash greens, dry and chop with a knife. Sprinkle the prepared bigus from sauerkraut with fresh herbs, remove the dish from the heat and cover with a lid.

Bigus sauerkraut with potatoes

Ingredients:

• beef pulp - 500 g;
• onion - 1 pc .;
• white cabbage - 500 g;
• sauerkraut - 1 kg;
• vegetable oil;
• potatoes - 3 pcs .;
• spice.

Cooking

Best of all, of course, cook bigus in a cauldron. But if it is not there, do not be discouraged, but take a pot with a thick bottom. Pour some butter into it, heat it and fry the meat, chopped into pieces. And this time we process the onion, shred it and throw it to the meat. Clean the potatoes, cut into cubes and send about 10 minutes to the cauldron. Now it was the turn of sauerkraut. Wring it with your hands, wash it if necessary and put it in a bigus. Tomim dish about 20 minutes, stirring. Chop fresh cabbage, add it to the pan, add some salt and stew for 15 minutes under the lid.

Bigus sauerkraut in a slow cooker

Ingredients:

• white cabbage - 0.5 fork;
• onion - 1 pc .;
• dried forest mushrooms - 100 g;
• sauerkraut - 500 g;
• smoked sausage - 400 g;
• broth - 1 tbsp .;
• garlic - 2 cloves;
• spice.

Cooking

So, shred fresh cabbage with large strips and put in a multicooker container. With sauerkraut slightly squeeze the juice by hand and add it to the saucepan. Clean the onion, chop it up and send it there. Mushrooms are processed, cut into pieces and spread over all vegetables. Smoked sausage chop circles and throw in a slow cooker. Sprinkle with salt, pepper and cumin. Pour all the broth, put the whole peeled cloves of garlic and close the lid on the device. Turn on slow cooking for 6 hours. After about an hour, open the saucepan and mix the contents thoroughly. After the cabbage gets a light brown shade - bigus is ready!

There are many options for cooking bigus:

Usually used a mixture of fresh white cabbage and sauerkraut, pork or game as meat, smoked sausage, pocherevina (lard with a large inclusion of meat).

Forest mushrooms, prunes, red wine, tomatoes, various spices (often cumin, black pepper, bay leaf) are also added to the dish.

Why do you have to make sauerkraut?

In addition, homemade sauerkraut is also extremely rich in beneficial bacteria — friendly microorganisms that help colonize the intestines, train the immune system, and produce vitamins in the digestive tract. Homemade sauerkraut is inexpensive to make, especially when you buy cabbage in a season and in bulk.

Homemade sauerkraut takes time

  Good things are worth the wait, and homemade sauerkraut takes time - a week for impatient and months for those who love their sauerkraut with the same zeal as enofil devotes wine.

First, the ingredients are prepared separately (cabbage is stewed, meat and sausage are fried), then they are mixed and stewed together.

The finished dish has a thick texture, slightly sour taste and smell of smoked meats. Bigus is served hot with bread, white or black, often under vodka.

Since when heating, bigus does not lose taste, it is often prepared for use in large dishes, and then frozen.

How to store homemade sauerkraut

How long you allow fermented sauerkraut depends entirely on your preferences in combination with the amount you make. For small batches of sauerkraut, less time is required, and larger batches - more time. Calorie will ferment faster at warm temperatures and slower at low temperatures. But do not let your kitchen warm up, as this can make your sauerkraut soft and introduce unpleasant odors, slow and low is a good rule of thumb. Taste your sauerkraut; some people prefer their sauerkraut to be sweet and barely sour, while others, like their sauerkraut, are so sour that it’s like a blow to the mouth. About a week after fermentation, periodically start tasting your kraut until it reaches the taste and acidity level that you like. Sauerkraut and other fermented cabbage dishes, such as Korean and South American krido, are naturally preserved thanks to the time-tested method of fermentation.

Bigus became widely known on the territory of the USSR, as it was often prepared in the canteens of the Armed Forces of the Soviet Union.

In some countries, this dish is called bigos, but in the Russian language and in Russia there is no such word, but there is a bigus: type these two words in the Word and admire the red underlining of the wrong word.

Here is detailed recipe for bigus (http://www.djurenko.com/cooking/bigos.html) :

The most "popular" food is sauerkraut! You can write down these simple and at the same time wise words!

The perfect meal, snack and hangover cure. Three in one!

Sour cabbage, of course, you can eat as you please. But, in my opinion, the most notable and tasty dish of sauerkraut is a bigus.

Since childhood, I remember a stove-stove in the summer kitchen in the village, cheerful crackling of firewood, fire and a big pot on the stove, in which cabbage is stewed, and a bigus is prepared.

These special crumbs and jars are designed to create an anaerobic environment that is optimal for cooking fermented vegetables, such as sauerkraut, which retains oxygen, while avoiding the release of carbon dioxide during fermentation.

For beginners, inexpensive work is good, and for those who love to make fermented products, ceramics is a worthy investment. If you decide to use a mason, who is quite popular with newbies, invest money to save cabbage and immerse yourself in oxygen.

Bigus, Ukrainians speak - bigus, in Poland and Lithuania bigos, in Belarus bigas is more than a traditional, even a classic dish of Slavic and Baltic cuisines.

Usually prepared from fresh and sauerkraut, pork or game, and with various additives: sausage, prunes, onions, carrots, mushrooms. It is believed that it is important to cool the bigus in the cold, then it will become especially tasty.

Traditional homemade sauerkraut relies only on cabbage and salt, and these ingredients combine in time and work with beneficial bacteria to create a pleasant acidic fermented vegetable that can be used as a spice or monkey. Homemade sauerkraut goes well with grilled sausages and raw lentil stew.

Remove any frayed or damaged outer cabbage leaves, and then remove the cabbage core. Pack the salted cabbage in a jar or fermenter as much as you can, eliminating air bubbles. Seal the jug and let it sit at room temperature, without interference, for at least 1 month and up to 6 months, checking the sauerkraut every few days until it becomes sour to your taste. Pack sauerkraut in mason banks and transfer to the refrigerator or other refrigerated storage where it should be stored for at least 6 months and up to 1 year. Cover the roof and pour water into the well around the lid, checking the water level every few days to make sure it does not evaporate.

It's not accepted here, the bigus is usually eaten right away, well, the maximum is warmed up for dinner.

There are no fewer options for cooking bigus than cooking options for Ukrainian borscht. You can cook as you like. But in my opinion the bigus from fresh cabbage is a bit wrong, the drive is not enough!

Output: 4 Servings
  Preparation: 30 minutes
  Preparation: 2 hours
  Prepared for: 2 hours and 30 minutes

Pork - the heart does not happen

Close the can lid and insert the gateway. Fill the air lock with water to the filling line and snap the lid on. Discusses fermentation tips, safety measures and offers recipes not only for sauerkraut, but also for other fermented vegetables, seasonings and drinks.

It is an extensive book covering many aspects of fermentation, including the preparation of sauerkraut and other fermented foods. Many of you have shown interest in learning more about the process. It is created by fermenting cabbage for a long period of time. For homemade sauerkraut, there are several health benefits. It has a high content of enzymes and vitamin C, which are lost when heated and pasteurized sauerkraut purchased in the store.

Ingredients
  400 gr. - Pork ribs
  500 gr. - White cabbage
  400 gr. - Sauerkraut
  1 PC. - Bow
  1 PC. - Carrot
  150 gr. - Prunes (pitted)
  To taste - Salt, coriander, bay leaf, ground black pepper

Recipe
  Note that there is no fat in the ingredients list. He's over there. Pork ribs contain an ample amount of fat, and there is no need to add extra.

It is also low in calories and easily digested. The most obvious difference is that fermentation creates acid, and pickling requires added acid, such as vinegar. Both serve as a conservation technique, science is slightly different. Cabbage take about 4-6 weeks. You may want to wait a few weeks to see how our fermented cabbage is made before you break it yourself. First, we first bought a piece. Big, buzzing fermentation jug. It really looked a lot less online.

The excess water in the bigus also. Fresh cabbage gives enough moisture, and sauerkraut contains an extremely tasty and healthy pickle.

Pork ribs better to buy fresh, not prone to freezing. They are sold in the markets with long ribbons, chopped across the ribs.

It is better to take a piece that contains bones and cartilage. This part is a little more fat. Ribs cut into pieces. It is possible large, that is, in each piece there is a rib bone.

Considering how long it takes to roam, why not make a large batch that will last several months? We cut enough cabbage to create a ten-year supply of sauerkraut. If you too would like to be the proud owner of a crispy farm. It also comes in a smaller size, which is probably much more manageable. This will require a serious fermenting love.

You will also need a set of scales to help weigh the food you ferment in a jug. You can use almost any container, above its width, made of enamel, ceramic or food grade plastic. Once you have chosen your vessel, find a plate that covers most of the cabbage. To make sure that the cabbage remains immersed in the brine, a key component of fermentation, you will need to make weight to put it on top of the plate. The easiest option is to place on the table plastic storage bags filled with salt water.

In a deep saucepan or pot fry the pieces of ribs without excess fat.

Primary roasting is very important. First, the pork will heat a little fat, which is needed for further cooking. Otherwise you will have to add lard, or, just terrible, vegetable oil. Secondly, roasting meat will add a special flavor to bigus. Thirdly, Bigus with boiled meat is already a soup, only thick.

So, anyway, be sure to fry. The ribs are fried for 10-15 minutes over medium heat, without covering the pan with a lid.

Constantly stir, so that the meat becomes dark golden and covered with a toasted crust.

Peel the onions, cut into strips and add after the meat has become ruddy. Stir and continue to fry all together until the onion turns golden.

Fry without a lid for another 5 minutes to make the carrot soft

The fire under the skillet must be controlled so that the components are fried, but not burned. Burning should not be allowed in any case.

We go into the cellar, remove from the wooden mug, closing the 200-liter barrel, stone. Open the barrel, digging sauerkraut hand. With brine.

Pasha Emilevich, digging cabbage from the barrel with his whole hand, will understand me. But in the conditions of the city there is no cellar, barrels, no idyll and the necessary attitude. There is a refrigerator in which there is a 3-liter jar of cabbage.

Put the sauerkraut in a saucepan, mix, cover with a lid (only the lid is needed now), reduce the heat to “slightly below average” and simmer the cabbage with meat for 15 minutes.

Fresh white cabbage nashinkovat. By the way, you can not shred very “thinly”, I would even say, it’s not at all thin, but you shouldn’t be too heavy.

Add fresh chopped cabbage to the skillet, cover and simmer.

Fresh cabbage very quickly limp, "settle", reducing its volume, and will give a lot of moisture. Simmer Bigus for 1-1.5 hours, stirring occasionally.

Next, add to the bigus washed and soft pitted prunes. Prunes in no case cut into pieces, even if it is large. Otherwise, prunes just peel into porridge. A lot of prunes are not exactly good either.

If the prunes are dry, this often occurs, it must be washed in advance and, drain the water, hold for several hours in a sealed bag. So he gets a little wet.

Add prunes to bigus, mix and simmer for another 15 minutes.

It is believed that Bigus should be sour, even recommend adding citric acid. I will say this: wildness, whim and heresy! Better add more sauerkraut. And do not add to bigus ketchup, tomato paste, tomatoes.

And as Phillip Filippovich Preobrazhensky said: “... and if you say that this is bad, I am your blood enemy for life. From Seville to Grenada! ”

Taking this recipe as a basis, I’ll work out my bigus recipes.

Adding a few Bigus recipes:

Bigus with meat - simple, tasty and always satisfying. Classic bigus recipes with meat from fresh and sauerkraut

Bigus, this is such a clever stew with meat, which even a well-worn gourmet will hardly refuse. And yet this dish seems to be created for people with an active lifestyle or engaged in hard physical work.

If you need to normalize the metabolism, in addition to the recommendations of the doctor, include in the diet bigus cooked in vegetable oil. This version of the dish gives the body almost a full range of useful and nutrients. Add a dinner of bigus with slightly stale bread - it’s hard to think of a more nutritious dish.

Bigus with meat - the general principles of cooking

• The classic bigus recipe with meat involves the use of pickled and fresh white cabbage at the same time. In modern cooking, recipes for dishes from only one type of cabbage are increasingly common.

• Cauldron - the ideal dishes for cooking bigusa. In the absence of such capacity, you can use a deep frying pan, but it must be thick-walled. Multicooker can perfectly cope with cooking, often a bigus is cooked in a clay pot in the oven.

• Prepare this dish with any meat. From the pork preference is better to give ribs or a necklace, if the choice fell on beef - take brisket. If you use poultry meat, the dish will be more lean. You can cook bigus with minced meat, it is better to twist it from fatty pieces of pork in combination with lean beef.

• Not only meat is added to bigus from any cabbage, other vegetables are also put: onions, potatoes, carrots, and Bulgarian pepper. Often supplemented with rice, mushrooms, prunes, tomatoes. Condiments are used a variety of, but in moderation, so as not to kill the main taste.

• Bigus with meat in itself turns out to be satisfying and can be served without adding a side dish.

The classic recipe of bigus with meat

Ingredients:

• pork pulp - 400 gr .;
  • 200 gr. smoked meat (sausage or meat);
  • fresh cabbage - 600 gr .;
  • one large carrot;
  • 600 gr. sauerkraut;
  • Spoon tomato puree;
  • two sweet peas;
  • refined oil;
  • 70 gr. prunes;
  • 150 ml of dry wine of any white variety;
  • cumin - 0.5 tbsp. l

Cooking method:

1. Cut the meat in evenly small pieces. We put the pan on a small fire, pour the oil and warm it well. Spread the pieces of pork in the heated fat and fry until golden.

2. Slightly add salt and immediately add coarsely grated carrot to the meat. Stirring regularly, cook for five minutes. Then we put smoked diced into small cubes in a frying pan and fry well. Do not forget to stir - you need a good browning components and to prevent them from burning.

3. We part a tomato with wine (as an option - drinking water), we add to the fried components. Add allspice and cumin, mix well and spread finely chopped fresh cabbage into the pan. Add the pickled, cover with a lid and leave to stew, reducing heat to a minimum. Cook for half an hour, stirring the contents.

4. Scald prunes with boiling water, chop the berries into straws or small pieces and add to the almost finished dish. Mix well, remove the sample and, if necessary, add saliva. Tomim Bigus another ten minutes and turn off.

Bigus with fresh cabbage meat without tomato

Ingredients:

• pork ribs - 300 gr .;
  • onion head;
  • fresh white cabbage - 400 gr .;
  • small carrot;
  • 0.25 spoons of ground pepper (black);
  • ready seasoning "For meat dishes";
  • 50 ml of oil, necessarily refined;
  • glass of water.

Cooking method:

1. Shred small onions and dip the pieces into the pan with the heated oil. Over low heat bring transparency and add carrot. Cooking until a uniform golden staining of vegetables.

2. Put the pork ribs in the pan. We continue to warm up until the juice that stands out from them is completely evaporated.

3. Thin strips shred cabbage and spread in a pan to the meat. Season everything with spices to your taste, cook over medium heat for five minutes. Make sure that the cabbage is not burnt.

4. Salt, add water. We extinguish the bigus under the lid, on minimal heating until the cabbage softens.

Bigus with meat (minced meat) and potatoes

Ingredients:

• low-fat, mixed pork with beef, minced meat - 500 g;
  • pickled not too sour cabbage - 300 gr .;
  • a pound of white, fresh;
  • 600 gr. potatoes;
  • one Bulgarian, red pepper;
  • fresh tomato;
  • two large carrots;
  • 50 ml of oil;
  • onion.

Cooking method:

1. Pour oil into the cauldron, put it on a small fire. In the meat grinder, re-twist the mince and dip it in the cauldron when the oil is well warmed. Stirring, fry until cooked, mash large pieces with a fork.

2. At this time, thinly chop the carrot and cabbage, cut into small squares onion, potatoes - cubes.

3. To the finished meat, first lower the onion, fry, stirring for three minutes and lay out the carrot. Cook for another five minutes, add potatoes, and after another five minutes - fresh cabbage.

4. Mix everything thoroughly, lightly fry so that the cabbage has settled, and add sauerkraut. On a slight heat simmer all 10 minutes.

5. Add the pepper, sliced ​​into strips, and small pieces of tomato. We continue to cook for seven minutes, without changing the heat and stirring occasionally. Then add to your taste, and put a little ground pepper. Remove the sample and, if the cabbage has reached readiness, remove from heat.

6. We give Bigus to stand under the lid for about half an hour.

Bigus with meat and rice from fresh cabbage

Ingredients:

• beef brisket or pork pulp - 500 gr .;
  • large onion;
  • half a cup of round grain rice;
  • 400 gr. white squirrels;
  • a glass of drinking water (250 ml);
  • carrot - one, large;
  • sunflower, non-aromatic oil - 80 ml;
  • two large garlic cloves.

Cooking method:

1. Wash the meat, cut into medium-sized oblong slices and fold into a deep frying pan. Fill flush with water and simmer on low heat. Waiting for the evaporation of the liquid, add oil and fry until a ruddy, but non-crisp crust appears.

2. Add the carrot, ground on a large grater and small slices of onion, continue to cook for 10 minutes. Do not forget to stir, so that the vegetables roasted evenly.

3. Thinly shred fresh cabbage, and spread it in a pan with meat. Stew under a lid for a quarter of an hour. Then add the washed rice and add boiled (cold) water. Mix well, season with ground pepper, add salt.

4. Reduce the heat to a minimum, simmer the bigus until the rice is cooked. At the end we add the garlic teeth crushed with a press, and, having thoroughly stirred, remove from the stove. Give a little stand.

Bigus with meat from sauerkraut in a clay pot (in the oven)

Ingredients:

• one and a half kilograms of pork ribs;
  • 1.8 kg of coarsely chopped sauerkraut (can be replaced with fresh);
  • three long, not thick carrots;
  • 150 gr. prunes;
  • two onions;
  • three bay leaves;
  • two spoons of thick tomato;
  • refined vegetable oil;
  • half a teaspoon of pea pepper;
  • cumin seeds (optional).

Cooking method:

1. The processed, washed with water, meat is cut into pieces of two ribs, if you took the flesh - large square pieces, 4 × 4 cm in size. This is important!

2. Fry the pieces of meat in a frying pan in vegetable oil until light browning. This should be done on an intense fire, so that the crust formed quickly.

3. Put the pork in a clean pan, pour 2–3 tablespoons of butter and add the carrot cut into thin ringlets. Put the same half rings of onion, fry on medium heat until softened and golden brown. We spread a tomato to them, mix it and, after a minute, remove it from the stove.

4. We disassemble two large cabbage “pylyustka” into sheets, cut the rest into 3 × 3 cm pieces. The pieces should not be small.

5. At the bottom of a large clay pot pour some oil. We drop into it two peas of pepper, one bay leaf and pieces of cabbage.

6. Top with a uniform layer lay out vegetable roasting. We spread on top of 5–6 prunes scalded with boiling water, the remaining laurel and peppercorns. Sprinkle with cumin and lay out the meat, add. Sauerkraut, so we add quite a bit of salt. If there are products left - repeat layers.

7. On top, close everything with cabbage leaves from disassembled pelyustkami, sprinkle with cumin. Add water so much that it covers the top cabbage layer, cover with a lid, put the clay container in a cold oven. For 15 minutes, bring the temperature to 170 degrees and cook for two and a half hours.

Bigus recipe with meat and mushrooms from fresh cabbage for a slow cooker

Ingredients:

• beef (pulp) - 400 gr .;
  • medium carrot;
  • 600 gr. fresh cabbage;
• fresh mushrooms (champignons) - 200 gr .;
  • large white onion;
  • 100 gr. unsalted tomato;
  • one Bulgarian pepper - large peppermint;
  • one and a half tablespoons of butter;
  • 100 ml of drinking water;
  • a teaspoon of spices “For meat”;
  • soft, not dried prunes - 5 fruits.

Cooking method:

1. We wash the flesh, dry it with a paper towel and cut into four centimeter strips, centimeter thick.

2. At the bottom of the cooking bowl pour half a spoonful of oil. Spread beef and level.

3. Fill the meat with grated carrot into a large grater, add the onion half rings. Cut the flesh of the Bulgarian pepper into thin strips and send it to the vegetables.

4. Shred cabbage by adding a little salt? lightly rub hands. We shift in the bowl to the meat.

5. Sprinkle the cabbage with spices and add the mushrooms, cut into thin slices or thin slices, and prunes. Dilute a tomato in 50 ml of water, pour it into a bowl and close the lid.

6. Install the program "Quenching", start the slow cooker, setting the time on the timer for one hour. Then we transfer to “Frying” and bring Bigus to readiness for 10 minutes.

• Bigus with meat will be richer and tastier if you add smoked meat. This may be a sausage, chicken breast or chicken legs, podcherchevok, etc.

• Sugar sand helps to reveal the basic taste of vegetables. Put it to cabbage while braising, but a little, literally a pinch.

• If there is no sauerkraut on hand to add light sourness, put quite a bit of citric acid or freshly squeezed juice.

• The most delicious is the bigus, not cooked in vegetable oil, but on Smaltsea, you can use fresh lard.

I invite everyone to speak in