Bigus sauerkraut

Bigus sauerkraut

Today we tell you how to prepare sauerkraut Bigus. This dish can be served on their own for dinner or any family celebration. It turns incredibly delicious, useful and fragrant.

Bigus recipe for sauerkraut

Ingredients:

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

preparation

Pork is thoroughly washed, were dried and cut into small cubes with a knife. In a frying pan warm up a few spoonfuls of butter and spread of plant raw meat. Fry it on a high heat for 3 minutes, stirring occasionally. Then shift the pork on a paper towel and leave to cool.

Salo chop into small pieces and spread on a heated pan. Fry it on a moderate heat for 5 minutes until golden brown, then spread on a plate.

Onion treat, shinkuem quarters and passeruem in a frying pan until soft state. After that, spread the tomato paste, heat about a minute, remove from heat and leave to cool.

The cauldron pour vegetable maslitse, heat it and throw sauerkraut. Fry it over medium heat for 3 minute, stirring. Ham shred into small cubes and add to the cauldron with ham, onion, bacon and fried slices of pork. Thoroughly mix all and prepare the dish without a lid over medium heat. After about a few minutes, pour in the red wine, add the flour, paprika, spices to taste and stir. Cooking Bigus 15 minutes over moderate heat. The greens are washed, were dried and ground with a knife. Sprinkle the finished Bigus sauerkraut fresh herbs, remove the dish from the heat and cover with a lid.

Bigus sauerkraut with potatoes

Ingredients:

  • flesh beef - 500 g;
  • onion - 1 pc .;
  • cabbage fresh cabbage - 500 g;
  • pickled cabbage - 1 kg;
  • vegetable oil;
  • Potatoes - 3 pcs .;
  • spice.

preparation

Ideally, of course, cook in the casserole Bigus. But if not, do not worry and take the pot with a thick bottom. Pour into it a little bit of butter, heat it and fry the meat, chopped pieces. And this time, handle the bulb, shinkuem it and throw the meat. Potatoes clean, cut into cubes and send to 10 minutes in the kettle. Now it was the turn of sauerkraut. Be wrung her hands, wash, if necessary, put in Bigus. Tormented dish for 20 minutes, stirring occasionally. Fresh cabbage shinkuem, add to pan, add some salt and simmer for 15 minutes under the lid.

Bigus sauerkraut in multivarka

Ingredients:

  • cabbage fresh cabbage - 0.5 Plug;
  • onion - 1 pc .;
  • Dried wild mushrooms - 100 g;
  • Sauerkraut - 500 g;
  • smoked sausage - 400 g;
  • broth - 1 tbsp .;
  • Garlic - 2 cloves;
  • spice.

preparation

So fresh cabbage shinkuem large strips and put in a container Multivarki. With sauerkraut

Bigus sauerkraut
gently squeeze the arms juice and add to the saucepan. Onion clean, coarsely chop and send the same direction. Mushrooms handle, cut into slices and distribute on top of vegetables. Smoked sausage slices and chop throw in multivarku. Sprinkle everything with salt to taste, pepper and cumin. Fill all the broth, put the peeled whole garlic cloves and close the instrument lid. Turn the slow cooking mode for 6 hours. About an hour later open the pan and mix thoroughly the contents. After sprouts acquire a light brown shade - Bigus ready!



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