Classic Bigus

Description

The dish is prepared without unnecessary complications. Bigos is made from fresh or sauerkraut. It can be prepared with meat or made vegetarian, but the classic recipe does include meat. The dish is cooked slowly over low heat for a long time. It is hearty and nutritious. The finished dish can be served at the table.

Instructions

1. 1

   Step 1

   Place the prunes in a bowl, add the dried mushrooms, and pour boiling water over them. Let sit for half an hour.

2. 2

   Step 2

   Peel the onion and cut into cubes. Wash the fresh cabbage and shred it. Cut the smoked sausages and sausages into small pieces. Wash the meat and cut it into pieces about 2-3 centimeters in size. Pour sunflower oil into a cauldron, sauté the onion, then add the fresh cabbage.

3. 3

   Step 3

   Rinse the sauerkraut and add it to the pot when the fresh cabbage becomes soft. Then place sausages, small sausages, and meat into the pot. Wash and cut tomatoes into pieces. Drain the liquid from the prunes and mushrooms, then chop them coarsely.

4. 4

   Step 4

   Add tomatoes, mushrooms, and prunes to the cauldron, pour in the wine, and add bay leaf. Cook everything over low heat with the lid slightly ajar for 90 minutes, stirring occasionally and adding boiled water as needed to ensure the cabbage and meat are well cooked.

5. 5

   Step 5

   Taste and season with salt and pepper, adding a few black peppercorns. Remove the bay leaf and turn off the heat. Serve the dish hot.