The most favorite food of many is sauerkraut, great snack... It is from sauerkraut the resulting dishes are very tasty and easy to prepare. One of them is bigus or bigos, an international dish.

Ukrainians have bigos, Lithuanians and Poles have bigos, Belarusians have bigos, as you can see, really a traditional dish in Slavic and Baltic cuisines. Bigus is prepared, as a rule, from fresh or sauerkraut (sometimes both types are combined), with pork and with various additions - prunes, carrots, onions, dried mushrooms etc.

To make sauerkraut bigus, take the food listed. Vegetables need to be peeled, washed.

V minimum quantity fry vegetable oil until golden brown washed, dried and chopped pork ribs.

Add chopped onion to the ribs, lightly fry.

Add grated carrots.

When the carrots are tender, add the cabbage.

Stir and cook over low heat for 20 minutes.

Wash the prunes, peel, chop, add to the bigus and cook for another 20 minutes. If necessary, add water so that the cabbage does not burn to the pan, so it will stew faster. You can add at this stage Bay leaf for aroma and taste.

Then the bigus needs to be tasted, I add a little sugar for taste, and whether to add salt is up to yourself. Pepper is a must. Cover the finished bigus with a lid and let it stand for about 15 minutes to mix all the flavors.

Sauerkraut bigus is ready. You can now freeze it before serving, or serve it straight away. To be honest, I like to serve Bigus hotter, I don’t feel that charm and “delicate” taste after freezing it. But this is a matter of taste, and you decide.

Bigus is such a cunning stew with meat that even a seasoned gourmet is unlikely to refuse. And also this dish seems to be created for people with an active lifestyle or those who are busy with hard physical work.

If you need to normalize metabolism, in addition to the doctor's recommendations, include bigus cooked on vegetable oil... This version of the dish gives the body an almost full range of useful and nutritious substances. Complement the bigus dinner with slightly stale bread - a more satisfying dish is difficult to come up with.

Bigus with meat - general principles cooking

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

Kazan is an ideal dish for making bigus. In the absence of such a container, you can use a deep frying pan, but it must be thick-walled. A multicooker can perfectly cope with the preparation of a dish; often bigus is cooked in a clay pot in the oven.

Such a dish is prepared with any meat. From pork, it is better to give preference to ribs or a collar, if the choice fell on beef - take the brisket. If you use poultry meat, the dish will turn out to be leaner. Bigus can also be cooked 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 the bigus from any cabbage, other vegetables are also put: onions, potatoes, carrots, bell peppers. Often supplemented with rice, mushrooms, prunes, tomatoes. The most varied seasonings are used, but in moderation, so as not to interrupt the main taste.

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

The classic recipe for bigus with meat

Ingredients:

Pork pulp - 400 gr.;

200 gr. smoked meats (sausages or meat);

Fresh cabbage - 600 gr.;

One large carrot;

600 gr. sauerkraut;

A spoonful of tomato puree;

Two peas of allspice;

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 into even small pieces. We put a frying pan on a small fire, pour oil and heat well. Put pieces of pork in the heated fat and fry until golden brown.

2. Slightly add salt and immediately add coarsely grated carrots to the meat. Stirring regularly, cook for five minutes. Then put the chopped small cubes smoked and fry well. Do not forget to stir - you need to brown the ingredients well and prevent them from burning.

3. We dilute the tomato with wine (as an option - drinking water), add to the fried ingredients. Add allspice and cumin, mix well and put finely chopped fresh cabbage into the pan. Add sauerkraut, cover with a lid and leave to simmer, lowering the heat to a minimum. Cook for half an hour, stirring the contents.

4. Scald prunes with boiling water, cut the berries into strips or small pieces and add to almost ready meal... After mixing well, remove the sample and add salt if necessary. We simmer the bigus for another ten minutes and turn it off.

Bigus with meat from fresh cabbage without tomato

Ingredients:

Pork ribs - 300 gr.;

Onion head;

Fresh white cabbage - 400 gr.;

Small size carrot;

0.25 tablespoons of ground pepper (black);

Ready seasoning "For meat dishes";

50 ml of oil, necessarily refined;

Glass of water.

Cooking method:

1. Finely chop the onion and put the slices in a frying pan with heated oil. Bring to transparency over low heat and add carrots. Cook until the vegetables are evenly golden colored.

2. Put in a frying pan pork ribs... We continue to warm up until the juice escaping from them evaporates completely.

3. Chop the cabbage into thin strips and put it in the pan with the meat. Season everything with spices to your taste, cook over medium heat for five minutes. We make sure that the cabbage does not burn.

4. Add some salt, add water. Simmer bigus under the lid, on minimal heat until the cabbage softens.

Bigus with meat (minced meat) and potatoes

Ingredients:

Low-fat, mixed pork with beef, minced meat - 500 gr.;

Not too pickled sour cabbage- 300 gr.;

A pound of white skewers, fresh;

600 gr. potatoes;

One Bulgarian, red pepper;

Fresh tomato;

Two large carrots;

50 ml of oil;

Bulb.

Cooking method:

1. Pour oil into the cauldron, place it on a small fire. In a meat grinder, we re-twist the minced meat and lower it into the cauldron when the oil warms up well. Stirring, fry until tender, large pieces knead with a fork.

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

3. First, lower the onion to the finished meat, fry, stirring occasionally, for three minutes and spread the carrots. We cook for another five minutes, add the potatoes, and after another five minutes, add fresh cabbage.

4. Mix everything thoroughly, lightly fry so that the cabbage settles, and add the sauerkraut. Simmer for 10 minutes on low heat.

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

6. Let the bigus brew 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 glass of round grain rice;

400 gr. white chicks;

Cup drinking water(250 ml);

Carrots - one, large;

Sunflower, non-aromatic oil - 80 ml;

Two large cloves of garlic.

Cooking method:

1. We wash the meat, cut into medium-sized oblong slices and put in a deep frying pan. Fill level with water and simmer over low heat. After waiting for the liquid to evaporate, add oil and fry until a golden brown, but not crispy crust appears.

2. Add carrots, grated on a coarse grater and small onion slices, continue to cook for 10 minutes. Do not forget to stir so that the vegetables are fried evenly.

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

4. Reduce heat to low, simmer bigus until rice is cooked through. At the end, add the garlic cloves chopped with a press, and, stirring thoroughly, remove from the stove. Let’s stand for a while.

Bigus with sauerkraut meat 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 g prunes;

Two onions;

Three bay leaves;

Two tablespoons of thick tomato;

Refined vegetable oil;

Half a teaspoon of peas;

Cumin seeds (optional).

Cooking method:

1. Cut the processed meat washed with water into pieces by two ribs, if you took the pulp - in large square pieces, measuring 4 × 4 cm. This is important!

2. Fry pieces of meat in a frying pan in vegetable oil until lightly browned. This should be done over intense heat so that the crust forms quickly.

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

4. We disassemble two large cabbage "pelusts" into sheets, cut the rest into 3 × 3 cm checkers. The pieces should not be small.

5. To the bottom of a large clay pot pour in a little oil. Dip two peppercorns, one bay leaf and pieces of cabbage into it.

6. Spread the vegetable roast on top with an even layer. Put on top 5-6 prunes scalded with boiling water, the remaining laurel and peppercorns. Sprinkle with caraway seeds and lay out the meat, add salt. Sauerkraut, so add very little salt. If there are products left, repeat the layers.

7. On top, cover everything with cabbage leaves from the disassembled pelusts, sprinkle with caraway seeds. Add water enough to cover the top cabbage layer, cover with a lid, and put the clay container in a cold oven. In 15 minutes we bring the temperature to 170 degrees and cook for two and a half hours.

Bigus recipe with meat and fresh cabbage mushrooms for a multicooker

Ingredients:

Beef (pulp) - 400 gr.;

Medium carrots;

600 gr. fresh cabbage;

Fresh mushrooms (champignons) - 200 gr.;

Large white onion;

100 g unsalted tomato;

One bell pepper - large pepper;

One and a half tablespoons of oil;

100 ml of drinking water;

A teaspoon of spices "For meat";

Soft, not overdried prunes - 5 fruits.

Cooking method:

1. Rinse the pulp, dry with a paper towel and cut into four centimeter strips, one centimeter thick.

2. Pour one and a half tablespoons of oil into the bottom of the cooking bowl. We spread the beef and level it.

3. Fill the meat with carrots grated into a coarse grater, add half rings of onion. Cut the pulp into thin strips bell pepper and send it to the vegetables.

4. Shred cabbage with a little salt? lightly knead with your hands. Transfer to a bowl for the meat.

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

6. Install the "Quenching" program, start the multicooker, setting the time on the timer to one hour. Then we transfer to "Frying" and bring the bigus to readiness within 10 minutes.

Bigus with meat - cooking tricks and tips

Bigus with meat will be richer and tastier if you add smoked meats. It could be a sausage chicken breast or legs, undersheets, etc.

Granulated sugar helps to bring out the main flavor of the vegetables. Put it on the cabbage while stewing, but a little, literally a pinch.

If you don't have sauerkraut on hand, add a little sourness to add a little sourness - put quite a bit of citric acid or freshly squeezed juice.

Bigus is considered the most delicious, cooked not in vegetable oil, but on lard; you can also use fresh bacon.

We take half a kilogram of meat, two onions, one carrot, fresh and sauerkraut, three tablespoons of vegetable oil, salt, bay leaf and pepper.

We wash the meat, cut it into cubes and fry it, chop the peeled onions and carrots, add to the meat. When the onions are poised, add the bay leaf and both cabbage, and there should be less sour fresh one.

Sprinkle with salt and pepper, continue to simmer, periodically adding water, for at least two hours. Bigus should be juicy in appearance. It shouldn't be dry like fried cabbage.

Fresh cabbage bigus

For bigus with fresh cabbage, take cabbage, pork, a little vegetable oil, onion, spices, tomato paste.

Let's start cooking. Shred fresh cabbage, sprinkle with vinegar, let stand for five minutes. Fill in meat broth and continue to simmer until half cooked.

Preheat a frying pan and fry the onions in it, and in the meantime fry the pieces of pork in another pan. Add to the fried onions tomato puree and transfer the pork to it. We will continue to simmer for another ten to fifteen minutes.

We shift the pork to chopped cabbage, sprinkle with spices (take a small spoonful of sugar, pepper, salt, bay leaf). Just do not bring the dish to a boil, so you need to cook on small fire.

Bigus in Polish

To make bigus in Polish, take four hundred grams chicken meat, three hundred grams of sauerkraut, one onion, a quarter of a glass of wine, a little salt and sugar, three bay leaves, one hundred grams of tomato paste.

We wash the sauerkraut with cool water, put it in a saucepan and simmer over low heat for about half an hour. In the meantime, fry the chicken meat, cut into small pieces, add onions to it, fry together and fill with wine. Then we put the cabbage with meat in one container, add sugar and salt, spices to them and continue to simmer for another twenty minutes, put the bay leaf ten minutes before the end, and after cooking we remove it from the dish.

Pour the sauce over the bigus and season with chopped herbs.

Bigus with sausage

To cook bigus with sausage, take a fourth of a head of cabbage, one carrot, four potatoes, half a ring Krakow sausage, half of one onion.

Cut the cabbage and put it in a preheated pan, three potatoes on a grater and add to the sausage, mix. In the meantime, while all this is fried, peel the potatoes and stir the cabbage all the time so that it cannot burn. Cut the peeled potatoes into cubes, put them in the pan and mix again, add a little salt. We close the pan with a lid, adding a small amount of water to it. Cut the sausage into cubes and place in the pan. Mix everything and close the lid. Chop the peeled onion and add to the pan, mix, bring again until tender. So we made a bigus with sausage.

By the way, this type of Bigus is also called Bigus in Russian. If you don't have fresh cabbage, but you have sauerkraut, you can replace one with another. Any semi-smoked sausage is suitable, just do not take too dry. If you are completely strained with sausage, you can also take ordinary boiled sausage.

Bigus with pork

To prepare bigus with pork, take one hundred and fifty grams of meat, two hundred grams of cabbage, twenty grams of tomato puree, fifteen grams of onions, eight grams of carrots, four grams of parsley, fifteen grams of fat, five grams of three percent vinegar, five grams of sugar, five grams of flour, a little pepper and bay leaves, three grams of fresh herbs and a little salt.

Let's start making pork bigus. Cut fresh white cabbage into strips. Fry it on hot skillet with heated fat, and then simmer until half cooked, adding tomato puree and broth. In this recipe, you can use not only fresh, but also sauerkraut. Add diced pork and sautéed carrots, parsley, and onions to the cabbage, sprinkle with salt, spices and continue to simmer. Five to ten minutes before full readiness season the dishes with seasoned flour, vinegar or citric acid and sugar. Stewed cabbage with pork, serve on a platter, sprinkle with chopped herbs.

Bigus with chicken

To prepare a bigus with chicken, take a chicken or two small chickens, cut the carcass into medium-sized pieces. Fry the chicken over low heat in a non-fat frying pan until half cooked, salt and sprinkle with pepper.

We take up the cabbage. We take fresh white cabbage and sauerkraut in a two-to-one ratio, but if you wish, you can use either one. If your sauerkraut is too old, then it is worth squeezing the brine out of it so that the cooked bigus does not taste bitter afterwards. Fry the cabbage in chicken fat for six to seven minutes, put it in a separate bowl.

We take the onion, chop it into four parts and sauté in the same fat. Finely chop fresh cabbage, put it in a saucepan or a regular saucepan, fry in a small amount of vegetable oil for ten minutes, stirring all the time. Put the onion here and continue frying for another five minutes.

Put the fried sauerkraut, add a glass of water to it, simmer for ten minutes, add dried herbs and mix.

Add chicken, continue to simmer for another twenty-five to thirty minutes. And if you like spicy dishes, add chili sauce or ketchup to this dish. Five minutes before the end of cooking, add a bay leaf, a few peas of allspice. Let's salt it again and remember that if you use only sauerkraut to prepare this dish, then you do not need to add salt. Now mix the cabbage with the chicken.

Turn off the heat on the stove, grind the pre-washed parsley, fill the cooked chicken bigus with it and leave it in a saucepan under a closed lid for a few more minutes.

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