Bigus with potatoes
Description
The recipe for bigos with potatoes that I want to share with you differs slightly from the classic version, as in addition to the traditional ingredients, we'll be using potatoes, vegetables, and mushrooms. In my opinion, these small additions make the dish even richer and tastier. That said, if you happen to be missing certain ingredients, such as peas, corn, or beans, it's no problem—bigos with potatoes always turns out delicious at home, as long as you keep its three main components (cabbage, potatoes, and meat).
Instructions
- 1
Step 1
First, peel and dice the potatoes, carrots, and onion. Place the vegetables in heated oil, sauté them slightly, then add a small amount of cold water and simmer everything for about 7–10 minutes over low heat.
- 2
Step 2
Rinse the sauerkraut slightly under running water and add it to the vegetables; simmer everything for another 10 minutes.
- 3
Step 3
Then it's time for the mushrooms (I used chanterelles); add them to the pot and continue simmering everything. If you use other wild mushrooms, they should be pre-boiled.
- 4
Step 4
After about 10 minutes, add the meat cut into cubes.
- 5
Step 5
After another 10 minutes, add beans, corn, and peas to the cauldron and simmer everything for 8–10 minutes.
- 6
Step 6
And finally, add the sausage cut into cubes, and season the dish with salt and pepper.
- 7
Step 7
Leave the bigos simmering on low heat for about an hour, then add minced garlic and fresh herbs. Mix well, and serve this wonderfully aromatic dish. Enjoy your meal!