Army bigus
Description
This recipe won't take much time. Of course, when possible, bigos is best made with fresh meat, but sometimes, say, at a cottage or on a camping trip, this version works perfectly well. Believe me, army-style bigos made at home turns out quite tasty, and if you use homemade canned meat, you can get a truly excellent dish. Overall, this simple army-style bigos recipe is a real find when you need to quickly and deliciously feed everyone with minimal time and ingredient costs. 1) First, peel the potatoes, rinse them, cut into small cubes, and place them in a pot. Pour in water (about 3 liters), set on the stove, and boil for about 5 minutes after the water starts boiling. 2) Then peel and chop the onion, add it to the pot with the potatoes, and continue cooking for another 5–7 minutes. 3) Next, drain off excess water, leaving only a small amount so that the vegetables can simmer in the liquid. Squeeze and chop the sauerkraut, rinsing it if necessary if it's too sour. Add the sauerkraut to the pot and simmer over low heat until the potatoes are fully cooked and the cabbage becomes tender. 4) About 5 minutes before the dish is ready, add the canned meat, bay leaf, chopped fresh herbs, salt, and pepper. Mix all ingredients, simmer for another couple of minutes, then remove from heat. Overall, this bigos is very quick to prepare and has a surprisingly good taste. You can always enhance the dish with various smoked meats or even mushrooms—feel free to adjust according to your taste. Enjoy your meal! Serve hot.