Bigos
Legendary Bigos, which is worth tasting for all those who want to understand the Polish spirit
Ingredients
| white cabbage 0.5 kg |
| sauerkraut 0.5 kg |
| boiled beef 200 g |
| beef broth 1 tbsp. |
| lard 30 g |
| hunting sausages 300 g |
| onions 1 pc |
| pickles (small) 4 pcs. |
| prunes (seedless) 10 pieces |
| red dry wine 100 g |
| bay leaf 2 pcs |
| ground paprika 2 tbsp. |
| butter 40 g |
| wheat flour 1 tbsp. |
| TO TASTE: |
| sugar |
| salt |
| black pepper |
Instructions
Step 1
Fry the chopped onion in the lard until transparent.
Step 2
Add the chopped sausages, paprika and fry, stirring for a couple of minutes.
Step 3
Then add the shredded beef and chopped fresh cabbage. Stir.
Step 4
Then add thinly sliced pickles and chopped sauerkraut, pour sugar, pour in wine, put bay leaf and stew without a lid for 10 minutes.
Step 5
Meanwhile, in another pan, fry the flour in butter until golden, pour in the broth and cook for 1 minute, stirring all the time.
Step 6
Then add to the bigos. Salt, pepper, add prune halves, mix, cover the bigos with a lid, reduce the temperature and stew for 45 minutes, stirring occasionally.
Step 7
Bigos, like Ukrainian borscht, is most delicious on the third day. If you have the patience to wait that long, during the next two days after cooking, bring the bigos to a boil, stir well, cool and put away in the refrigerator. But if not - you can eat bigos right away.
