Bigus (bigos) - 8 cooking recipes

Bigus, or bigos, is a tasty and healthy dish of Lithuanian and Polish cuisine. Essentially, it is cabbage stewed with meat.

Bigus (bigos)

Cooking features: 1. Stew equal parts of fresh white and sauerkraut in a saucepan with thick walls. In the classic version, two products are needed, but for variety it is possible to use them to choose from. 2. Separately, fry the chopped meat. Ideally, the bigus contains about five or six different varieties: roe deer or other game, duck, rabbit, goose, turkey, veal - in arbitrary proportions.

In the absence of such a set, pork is quite suitable, namely the underbelly, where there is enough fat. 3. Be sure to add smoked meats to taste: sponder, sausage, ham, sausages, cervelat, ribs, shanks. Then combine all the ingredients in a common bowl. 4. Next begins the cooking stage, which distinguishes bigus recipes from traditional stewed cabbage. The following products are used: dry red wine, tomatoes, fresh or dried mushrooms, prunes, apples, raisins, dried apricots and a lot of spices... Some housewives prefer to put the semi-finished ingredients in a clay pot and cook in the stove or oven until ready. The resulting mixture is slightly thicker than soup and juicy. Bigus is good because it can be prepared for future use and frozen - with each day of storage the dish only becomes tastier.