Bigus is a dish that has a huge number of variations. One of the most popular is cooking from sauerkraut.
This ingredient gives an unusual and rich flavor, original flavor. In addition, it goes well with a variety of ingredients. So, biguses can be cooked at least every day!
Big Sauerkraut - General Cooking Principles
For bigus you can use any sauerkraut. If it is peroxide or stale, then this is a great way to determine the product, dilute it with other ingredients, change the taste. If necessary, you can squeeze sour pickle, and even wash the cabbage itself.
Captain Cook used sauerkraut bottles on his ships so that the crew had the opportunity to prevent scurvy. Sour cabbage is made from finely chopped cabbage, which is mixed with salt and collected in an anaerobic container for fermentation; The mission of salt is to dry the vegetable until it has a low percentage of water, it should be distributed uniformly on the chopped cabbage, but you will get "pink sauerkraut". During this process, mushrooms are formed on the surface, so that they can be completely removed after preparation and to ensure the level of salt water present on the surface, a tree is installed that covers the surface and the weight on it is poured into the container. A glass of vegetable oil while swimming this oil makes it impossible to contact the air with salt water and eliminates the possibility of the formation of fungi.
What else is put in bigus:
Meat, poultry;
Different vegetables;
Tomato paste, sauces;
Greens, spices.
For cooking, you need to use the dishes in which you can fry: a deep frying pan, a stewpan, a cauldron. The ingredients are laid in a specific sequence according to the recipe. Usually, some of the products are fried, then the dish is stewed until tender. Spices need to be added at the very end, remembering the vigorous taste of cabbage.
2, 5 kg of hard and ripe cabbage without external leaves, cracks and without heart 750 g of raw sea salt. Put in a large salad bowl and sprinkle with 3 tablespoons of salt and mix with your hands or a spoon of stainless steel. Wash a large clay bowl with soapy water, wash it and scald it with boiling water, drain it and place the salted cabbage in a batch in a bowl. Juices will be formed when you pack and press down. Repeat the process until the container is full, 1 dm from the edge. Make sure the juice covers the cabbage, if not, prepare an additional pickle by mixing 2 tablespoons of salt with 1 liter of boiling water and cool to room temperature before pouring it into the bowl.
Bigbus sauerkraut with ribs
Simple bigus recipe from sauerkraut. It is cooked with pork ribs, but likewise you can take lamb. It will be delicious too.
Ingredients
400 g ribs;
600 g sauerkraut;
3 onions;
1 spoon of pasta;
Oil, spices.
Cooking
1. If the ribs have a little lard, then you can pour some oil into the cauldron. If there is a lot of fat, then it is enough to lightly smear the pot. Warm up, put chopped ribs and fry over high heat on both sides.
Cover the cabbage and put weight on it so that it is immersed in the brine. Place several bags of polyethylene inside the other to get a bag with several thicknesses and fill it with brine solution and apply to the cabbage. The amount of brine in the bag can be varied to keep the cabbage submerged in water.
Twist and tie the bag to close it. And then with a thick towel tied to the pot to hold everything. Do not open until the fermentation is complete. The ambient temperature is monitored to determine when to check sauerkraut. Fermentation will be completed when the bubbles stop and when more bubbles reach the surface, tapping the pot gently.
2. As soon as the meat is reddened, we pour the onion, cut into strips, and fry for a few minutes.
3. If the cabbage is peroxide, you can rinse. Then pour to the pork, cook over moderate heat for about twenty minutes. The brine should evaporate and the cabbage should be slightly roasted.
4. Tomato paste is diluted in 50 ml of water. If it is not very concentrated, then take more. Fill bigus.
The old system consisted instead of squeezing the cabbage with a bag full of pickle, in the daily care of the sauerkraut covering the cabbage with a clean white canvas. And on top of it a heavy and scalded dish enters the pot. The canvas folds over the plate; And used, like the scales, glass bottles, clean, filled with water, cover them with metal lids and clips and scald them before keeping them on the plate. Sufficient weights should be used so that the brine is 5 cm above the plate, which contributes to the daily foaming.
5. Now you can cover the pot, reduce the fire. Tomim dish about twenty minutes.
6. At the end we place laurel. We try on salt, pepper, sprinkle with herbs.
Bigus sauerkraut with potatoes (without meat)
For the preparation of such a bigus with sauerkraut meat is not used. It turns out quite vegetarian or lenten dish.
If necessary, prepare additional brine. Cover the pot with a thick curled towel and tie. Open the pot every day, remove the yeast or mold with a scalded stainless steel spoon. You have a second, pre-scalded, pre-filled flask, ready for replacement. Replace the dish and towel clean. Replace the pot with a clean towel.
Cabbage can be stored in the refrigerator after fermentation. Cabbage can be served cold in salads or hot with meat. Its acidity depends on the cooking time. Just heat it up if you want it to be strong and crisp. If you want a soft aroma, make it last longer. Winter cabbage is most suitable for sauerkraut because it contains more sugar. Cabbage is almost indispensable for accompanying most famous German sausages, especially in Nuremberg.
Ingredients
5 potatoes;
700 grams of cabbage;
1 glass of tomato juice (you can dilute the paste);
2 onions;
4 spoons of butter;
2 cloves of garlic;
1 sweet pepper;
Greens, seasonings.
Cooking
1. We cut the peeled onion in half rings, send to the pan and begin to fry.
2. After a couple of minutes, add the potatoes, cut into arbitrary slices. We make fire strong, fry with onions until half cooked.
The only exception is the sausage, which is never served with sauerkraut, is Weissvort Munich, which is accompanied by slightly sweet mustard. Cabbage, 1 medium Butter, 1 tablespoon Black pepper in grain, 1 tablespoon. Wash the cabbage, cut it into quarters, remove and discard the solid center chest and cut the leaves with a sharp blade, very finely. Heat the oil in a pot, add the cabbage, salt and let it cook, about five minutes. Cook over low heat until the cabbage is will become soft. Add vinegar and wine, and boil for 10 minutes more. . Because of its content in vitamins, sauerkraut was used as a contribution to vitamins stored in the gastronomy of Northern Europe, because of the existence of long winters in which some of the vegetables did not last so long, the effect has the effect of combating possible deficiencies of these vitamins.
3. Add the cabbage. Cook all the vegetables for about ten minutes.
4. At the Bulgarian pepper we take out the seeds, cut into strips, add to the bigus.
5. Squeeze garlic in tomato juice, pepper it, you can add any seasoning. Fill the cabbage with potatoes cooked sauce.
6. Cover the pot, bring the dish to full readiness. Throw laurel, fresh or dried herbs.
As a rule, this fermented product is usually eaten as a side dish of various meat dishes, as well as salads. This is an ingredient in some European cuisines. In Hesse, ribs with sauerkraut ribs are usually eaten. . Pork in brine, cooked with sauerkraut.
Sauerkraut, in the gastronomy of Bavaria, is an important part of the dish called. In a French cabbage saucepan, pork or beef is cooked several times to give it a strong flavor, so quartz from France is usually darker. A typical dish in the gastronomy of Germany, originating from its central part, is. Sauerkraut in Saxony is similar to Franconia quartz cabbage, but as an extra spice. Acid arrived in Chile through immigrants from Germany and was a part. . Traditional “full” Chilean type of hot dog with sausage, tomatoes, avocado, mayonnaise and sauerkraut.
Bigus sauerkraut with sausages
Bigus recipe with sauerkraut, which does not necessarily cook it with sausages. You can take sausages, hunting sausages, bacon and other similar products.
Ingredients
700 grams of cabbage;
A pair of onion heads;
250 g sausages;
2 spoons of tomato paste;
4 spoons of butter;
In addition, it is considered that he served as an accompaniment to other dishes or was part of salads in regions of the country with a high German tradition. Captain Cook used on his ships barrels of sauerkraut, so that the crew had the opportunity to prevent it. During this process, formed on the surface, to completely eliminate immediately ready and trying that the level of salt water is present in the surface, a forest covering the surface and weight is placed on it, and poured into the container. water and eliminates the possibility of the formation of fungi.
1 sweet pepper;
Garlic, greens, seasonings.
Cooking
1. Heat oil in a frying pan, add onions, cut into half rings or just into strips, fry for a couple of minutes.
2. Add cabbage. Cook with onions on moderate heat for about fifteen minutes. Sauerkraut should be drier, fry.
3. Cut sausages or other similar products into circles. Thickness in half a centimeter.
Sauerkraut in Saxony is similar to Franconia, but has caraway seeds as an extra spice. In Alsace sauerkraut is visible on most dishes, and is eaten as an accompaniment to sausages, such as sausages. In Hungary, it is usually mixed with some goulash, in this country sauerkraut is somewhat more fragrant. Fermented came to Chile German immigrants, and is part of the "full" Chilean existing type of hot dog with sausage, tomatoes, avocados, mayonnaise and traditional sauerkraut.
- Usually it is not very well cooked, and the color is completely clear.
- Cabbage is the main part of the Polish national dish called bigos.
4. Cut the pepper, do not make large pieces.
5. To dissolve the tomato with half a glass of water, add garlic, spices, mix thoroughly.
6. Fall asleep on top of the cabbage sausages, peppers, pour all the tomato dressing. If you need to get a dish thinner, you can add more water.
7. Close. Tomim Bigus on low heat for about half an hour.
Bigos is a Polish dish, although it is usually eaten in Lithuania. As a rule, bring sauerkraut or sauerkraut and various types of fresh meat, mushrooms, sausages and dried plums. This dish is also known as Polish hunter stew, as it is usually served to hunters after a hunt. A mudguard can last several days, because the longer it is, the more flavor it will have. Bigos is spicy and slightly sour.
Mix well and bring to a low temperature for 50 minutes or until tender. Scrub some boiling water over the dried mushrooms and let it soak for 10 minutes. Cut the sausages into thin slices, bacon in small cubes, as well as beef and pork. Remove mushrooms from soaking and set them aside, leaving liquid. Put the butter in a saucepan and bring to medium temperature until cooked. Cook the onions and sausages until golden brown. Put the water in the pot and bring to a boil. Turn on beef, pork and bacon. Leave to cook for 20 minutes, removing the foam from the surface so often. Transfer the cooked meat to a mixture of sauerkraut along with onions and golden sausage. Mix well and turn into sliced mushrooms. Cook over low heat for another 20 minutes, and when they started to add red wine and cook another 15 minutes. Season, and if the stew dries, pour out the liquid from the mushrooms. Cook for a few minutes if you want it to take more flavor. Serve the Polish stew to the hunter in deep plates and enjoy a few slices.
- Slice sauerkraut and place it in a pot with a liter of boiling water.
- Add dried plums, bay leaves and allspice.
- Peel the onion and finger very well.
8. In the end we sprinkle with greens, throw laurel and turn it off. It is better to give bigus brew, it will be tastier.
Bigus sauerkraut with pork and prunes
One of the most delicious bigus recipes. In addition to sauerkraut need prunes. It is not necessary to soak it in advance, even if the dried fruits are very hard.
Ingredients
This can be easily assessed in his national dish, Bigos. Bigos is a type of sauerkraut cooked with fermented cabbage, pieces of meat, sausages, dried plums and mushrooms. This is the main dish, and its sour and spicy taste is different from the cuisine of the region.
By origin, it was a dish that served the hunters after the hunt. It is currently consumed in homes and restaurants in Poland, and although there are some options that can be applied, today we will learn a specific recipe, and then change depending on the tastes of each eatery.
400 g pork pulp;
100 g onions;
700 grams of cabbage;
100 g of prunes;
Some oil;
Laurel, greens;
2 cloves of garlic;
3 tomatoes.
Cooking
1. Rinse the pork pulp, cut into pieces of 20-30 grams. Put in a griddle or in a cauldron with hot oil. Fry for several minutes on each side.
2. Add onions. You can take more or less, cut into strips of medium thickness. Fry a couple of minutes.
Chorizo 100 gr. Smoked bacon 30 gr. From fat cook 50 gr. From pork fat 50 gr. From dried mushrooms 50 gr. Juice and concentrated tomato pulp 20 gr. From flour of salt, pepper, sugar and English pepper in the amount necessary prunes to taste bay leaf.
- From sauerkraut 400 gr.
- Fresh cabbage 200 gr.
- From boneless pork 200 gr.
- Beef veal 250 gr.
Cut the mushrooms and cut the fresh cabbage. Place in a bowl of boiled water, cooking for about 40 minutes. Salt the meat, without cutting it, put it in a frying pan, work on both sides and add to the bowl with sauerkraut. Include smoked bacon in the preparation and cook for an hour at a moderate temperature.
3. Add squeezed cabbage, fry together over moderate heat until a pronounced flavor appears.
4. Rinse prunes. If it is large, then you can cut it into halves or quarters.
5. Last stir the cabbage, lay out the prunes.
6. We rub tomatoes. You can grind the combine. Pour the dish on top.
7. Cover, simmer on low heat for about 45 minutes.
8. Then you can stir bigus, season with spices, add laurel, garlic.
Bigus sauerkraut with rice
A common variant of bigus with sauerkraut, for which it is better to use large rice. Meat for dishes, use any. Recipe without tomato, but if necessary, you can add a spoonful of pasta when pouring dishes.
Ingredients
0.4 kg of any meat;
A glass of rice;
300 g sauerkraut;
1 large onion (or 2 small);
1 carrot;
Garlic, laurel;
Vegetable oil and cream.
Cooking
1. Pour some oil, literally 1.5 spoons into a cauldron or a saucepan. Ship the pot to warm up.
2. Cut the meat into pieces no more than 2 cm. Fry in oil until half cooked.
3. Shred the carrot into strips, cut the onion. Shift to the meat and fry until half cooked.
4. Add cabbage, continue to fry. After evaporation of the brine, throw a tablespoon of butter.
5. To sort out rice, rinse well to clear water, as for pilaf. Fall asleep to the vegetables.
6. At this time the kettle should boil. Pour 2 glasses of water into a separate vessel, add salt and pepper, add any seasonings, stir and ship after the rice. If you need to add tomato paste, then throw in the water.
7. Put a bay leaf on top. We stick in several whole, but peeled garlic cloves.
8. Cover and cook as plov. That is, at the minimum fire. Fifteen minutes later the stove can be turned off, but without opening the lid, leave the dish for half an hour in the cauldron.
Bigra sauerkraut with chicken
If the chicken is home or farm, the bird will need to be stewed a little under the lid, just roasting may not be enough.
Ingredients
500 g chicken;
700 g sauerkraut;
2 onions;
4 tomatoes;
1 carrot;
2 cloves of garlic;
1 Bulgarian pepper;
Cooking
1. Heat up a few spoons of butter in a cauldron. Add chopped onion half rings, fry for a couple of minutes.
2. Add chopped chicken. Pieces can be small not to do, as it will. Fry with onions for up to fifteen minutes.
3. Clean the carrot, cut into strips, you can use a grater. Add to chicken. Fry a few more minutes.
4. Add sauerkraut. Cook together with chicken and vegetables without a lid until all the brine evaporates.
5. Enter the chopped Bulgarian pepper. Immediately pour the crushed (you can just grate) red tomatoes.
6. We cover, bring to full readiness. We fill bigus with grated garlic, laurel and greens.
Low-calorie bigus from sauerkraut in a slow cooker
The recipe for easy-to-cook, low-fat bigus, which is also prepared in a slow cooker, requires minimal participation.
Ingredients
0.5 kg chicken breast;
300 g sauerkraut;
300 g fresh cabbage;
100 g of carrots, onions;
3 tomatoes;
2 tablespoons of olive oil;
Cooking
1. Pour olive oil into a slow cooker, set a baking program, add onions and carrots. Cut as you like. Fry until ruddy color.
2. Cut the washed chicken fillet into large pieces of 40-50 grams of op. Shallow is not necessary, otherwise the meat will be dry.
3. Cut pepper, fresh cabbage into strips. Tomatoes are circles just pieces.
4. Putting a chicken, then sauerkraut, on top of fresh vegetables in a slow cooker on top of vegetables and cover it with tomatoes. Fresh vegetables lightly salt. Pour 0.5 cups of boiling water.
5. Close the slow cooker, set up an extinguishing program, prepare a bigus for 45 minutes.
If sauerkraut is small, you can add fresh vegetables, the proportion does not matter.
For cooking bigus you can use not only fresh meat and poultry, but also smoked meats. They make it much tastier.
You can often find interesting bigus recipes with beans. Usually it is beans. If you do not have time to boil it or just laziness, you can take canned food. But in this case, add beans to the end of cooking.
If the laurel will lie in the bigus for a long time, the dish will have an unpleasant taste. The same, if the leaf boil with other ingredients.
To fill the dish, you can use not only a tomato, but also sour cream or their mixture. The taste is more tender.
A long time ago bigus with meat became a symbol of Polish national cuisine. There he was cooked and ate everything, everywhere and always. In harsh winters, the soldiers fed on big hikes in campaigns, monks in monasteries also tasted it, the dish was traditionally in Poland on any table, be it a luxurious castle of the gentry or a simple peasant hut.
The main components of this dish are meat and sauerkraut. Moreover, meat components for bigus can be used almost any. Avid hunters cooked a luxurious dish with game (rabbit or duck). In the rich and noble houses for cooking used selected pork, veal, homemade chicken. And poor Warsaw students made a biggus with store sausages or sausages.
The dish has long gone beyond the borders of Poland and has stuck remarkably well in Ukrainian, Russian, Lithuanian and Belarusian national cuisines. The classic bigus recipe consists of three main stages: first stew sauerkraut and fresh cabbage, roast the meat components separately, then put everything together and stew for about an hour until ready. For even more flavor, red wine, bay leaf, cumin and black pepper (ground or peas) are added during cooking.
You can use potatoes, rice or mushrooms for bigus instead of meat. Then the dish will turn out to be lean, suitable for vegetarians and people who observe church fasting.
In any case, Bigus get nourishing and tasty. Be sure to try to cook it for your family. This is the option when households are not divided into two camps, the bigus will definitely appeal to everyone. After all, the poems are not dedicated to bad things, but the famous Polish poet Adam Mickiewicz wrote about this dish: “And bigus heats up; it's hard to say in words about how tasty it is, how wonderful it smells! ”
How to cook a classic bigus from fresh and sauerkraut
For the bigus, all the remnants of meat dishes, which can often be found in the refrigerator after the holidays - boiled and smoked meat, sausages, ham, are suitable.
Immediately take a large dish (with a capacity of at least 3 liters), because it is in it that the whole dish will be cooked.
Bulb peel clean, wash and chop into small cubes. In a large skillet with high sides, a cauldron or in a deep pan with a thick bottom, heat the vegetable oil (lard or bacon), shift the onion and fry it until golden brown.
Peel the carrots, rinse and rub on a large grater. Send it to the onion, fry everything together until the carrots are soft.
Squeeze sauerkraut from the brine and add it to the vegetables. Mix gently all the ingredients and leave to stew over low heat for 10-12 minutes.
Meanwhile, chop thinly fresh cabbage, add salt. Slightly remember her hands, so that it becomes softer, throwing juice. Put the cabbage in the pan and continue to quench.
Wash the pork thoroughly, cut it into small slices and fry in a separate frying pan to ruddy color. After that, transfer the meat pieces into the pan to the vegetables and mix.
Add sugar (about 1 tsp) to bigus, salt and black pepper, cumin in seeds, a little ground coriander and other spices to your liking. Pour tomato paste previously diluted in 50-100 ml of water. Stir and simmer under a lid on low heat for about 30 minutes.
During this time, prepare all the other ingredients. Cut into large pieces of prunes, smoked meat delicacies - in rings or cubes; chop the garlic with a knife.
Add everything to the pan. Continue to simmer under the closed lid on a small fire for another 1 hour.
After an hour, the bigus from sauerkraut and fresh cabbage will look so beautiful and appetizing.
Aromatic, hearty and delicious main dish is ready. Serve it in a deep dish with hot black or white bread. Enjoy your meal!
