Catalog

Bigos

Recipes found: 41

Бигус с черносливом в мультиварке

Бигус с черносливом в мультиварке

Блюдо готовится без лишних сложностей. Я готовлю бигус в мультиварке с объемом чаши 3 литра. По желанию добавляйте в процессе приготовления любимые специи. Обязательно берите рецепт на заметку Готовое блюдо можно подавать к столу.

Классический бигус из квашеной капусты

Классический бигус из квашеной капусты

Рецепт не отнимет много времени. Бигус — практически символ польской национальной кухни. Основными ингредиентами этого блюда несомненно являются мясо и квашеная капуста. В народе рецепт бигуса называют сборной солянкой, ведь по своей сути и способу приготовления оба блюда кислые на вкус и готовятся с добавлением различного мяса. Мясные компоненты для бигуса можно взять практически любые. Это не только сочетание двух или трёх видов мяса, но и копчёные сосиски, колбаски, рёбрышки или грудинка. Обязательно рекомендую добавить томатную пасту, а вот вино, чернослив, грибы или пряные травы — дело вкуса. Готовить на самом деле достаточно просто, а получается очень ароматно и вкусно, обязательно попробуйте Подавайте горячим.

Bigus with ribs

Bigus with ribs

Preparing bigos with ribs is easy, and the result is a hearty, nutritious, and extremely delicious dish perfect for the whole family. It remains just as tasty even the next day, saving you time by providing dinner for two days at once. You can use pork, beef, or lamb ribs, or a little of each for a delicious assortment. I highly recommend adding this recipe to your collection and delighting your loved ones with this tasty treat.

Bigos

Bigos

The recipe won't take much time. Bigos is a hearty, delicious, and rather elaborate dish, combining many vivid flavors and aromas. The essential ingredients of bigos are meat and cabbage. Some use sauerkraut, others fresh cabbage; I prepare bigos with both fresh and sauerkraut, and dried white mushrooms add an interesting flavor. Smoked sausages and bacon give the dish a smoky aroma. Since the dish is stewed in chopped tomatoes, the meat becomes tender and juicy, while the spices add a spicy note. Serve hot.

Bigos with fresh cabbage and meat

Bigos with fresh cabbage and meat

The dish turns out amazing thanks to the spices, tomato paste, and prunes. It's best served hot with rye bread and can be garnished with fresh herbs. Bigos is an excellent alternative to your usual everyday meals. Be sure to try making it at home—you won't regret it, no doubt about it.

Classic Bigus

Classic Bigus

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.

Pork bigos with fresh cabbage

Pork bigos with fresh cabbage

The recipe won't take much time. I cook many dishes without knowing their names, and this was no exception. It turns out that my favorite cabbage with meat is actually bigos. Its origin is uncertain, but it has become popular in many countries. Bigos can be made with other types of meat (chicken, beef, veal) and not only with fresh cabbage but also with sauerkraut. Serve hot.

Polish bigos

Polish bigos

The recipe won't take much time. I'm eager to share it with you. Serve hot.

Bigus with meat from fresh cabbage

Bigus with meat from fresh cabbage

The recipe won't take much time. A very tasty and hearty dish of cabbage with meat and smoked meats. There are countless ways to prepare bigos, as you can add mushrooms, sausages, smoked sausage, or even wine to this dish. This recipe for bigos with meat made from fresh cabbage is very simple, yet the dish turns out delicious. Cook and enjoy. Serve hot.

Pork bigos in a multicooker

Pork bigos in a multicooker

Tomato paste should be added only thirty minutes after the cabbage has started simmering, otherwise it may become tough. If you enjoy the flavor of sautéed onions, you can pre-fry them together with the pork. The same goes for carrots. However, I prefer adding them fresh into the multicooker, as double heat treatment causes vegetables to lose more vitamins. To taste, you may add bay leaf or your favorite pork seasonings to the cabbage twenty minutes before it's done.

Polish Bigos

Polish Bigos

The recipe won't take much time. Polish-style bigos differs from the classic recipe. The longer bigos is cooked, the better it tastes. It's best if you let it sit and serve it the next day after cooking. Try diversifying your diet with Polish-style bigos. Serve hot.

Bigus with chicken in a multicooker

Bigus with chicken in a multicooker

This recipe won't take much time. Here is a simple recipe for chicken bigos made in a multicooker. Place chicken fillets into the multicooker, then layer with slices of potatoes, shredded cabbage, chopped onion and garlic, and grated carrots. Sprinkle vegetables with spices and chopped herbs, pour in water, and cook using the "Stewing" mode. Serve hot. Good luck!

Classic bigos recipe

Classic bigos recipe

The recipe won't take much time. Let's prepare classic bigos at home. Chop the cabbage and place it in a pot, adding tomato and water. Put the pot over low heat. Sear the veal until golden brown and add it to the cabbage, then add the sautéed onion. Simmer the bigos for 1 hour, stirring constantly. At the end, add chopped apple, sausage, salt, and sugar. Mix well, sprinkle with herbs, and serve. Good luck! Serve hot.

Beef Bigus

Beef Bigus

The dish is prepared without unnecessary complications. Bigus or bigos is a dish of Polish-Lithuanian kings. But in fact, today it's hard to determine which nation originally owns this dish. Today, bigus is very popular in Belarus, Lithuania, Ukraine, and Russia. Actually, bigus is a dish of the Grand Duchy of Lithuania, which included the territories of the aforementioned countries. There are many recipes for preparing this dish. I am offering my own version. Bigus with beef and prunes is very popular in our family and among our friends. This hearty and delicious dish suits everyone's taste. Try it—you'll like it too. The ready dish can be served at the table.

Bigus with fish

Bigus with fish

The dish is prepared without unnecessary complications. This recipe for fish bigus is a great option for those who, for some reason, don't eat meat, or for those who simply love fish. And although at first glance this combination of ingredients might seem strange to some, believe me, the final result is truly delicious. I cooked it in a multicooker, but you can easily prepare fish bigus at home using any other cookware, for example, a heavy-bottomed pot or a deep frying pan. In any case, the result will pleasantly surprise and delight you—no doubt about it. The ready dish can now be served.

Lenten bigus

Lenten bigus

The recipe won't take much time. Since everyone in our family loves vegetable dishes, especially those with cabbage, bigos has always been our number one dish. Even during fasting days, we don't give it up—we simply prepare a slightly different version of our favorite meal. Now I'll tell you how to make a fasting bigos. In this recipe, of course, we don't use any meat, and to keep the dish filling, we add rice, and sometimes beans as well. The result is really good, so I highly recommend trying to make fasting bigos at home—you'll be delighted by the excellent taste of this dish. Serve hot.

Bigus with duck

Bigus with duck

Nowadays bigos is mostly made with pork or chicken, but in the past game meat was often used, giving bigos a special flavor and aroma. So if you'd like to prepare a truly royal dish and happen to have a fresh duck, I'll gladly tell you how to make bigos with duck. Here I offer you the simplest version, but if you'd like to add more variety, feel free to include mushrooms, smoked meats, or prunes. Essentially, there are no strict rules for this simple duck bigos recipe, and you can always adjust it to your taste preferences. 1) First, cut the duck into small portion-sized pieces and thoroughly rinse them. Heat vegetable oil in a heavy skillet or pot, add a whole peeled onion, and fry over high heat until it turns brown. Then discard the onion, place the duck pieces into the pot, and sear them on all sides until golden brown. 2) While the duck is browning, prepare the vegetables: slice the second onion into half-rings, cut the potatoes into small cubes, and shred the fresh cabbage. 3) Once the duck is seared, transfer it with a slotted spoon to a plate. Add the sauerkraut (previously squeezed to remove excess juice) to the skillet and sauté, stirring, until golden. Then transfer the sauerkraut with a slotted spoon to a separate plate. 4) Next, add the chopped onion to the pot and fry until golden. Then return the seared duck and sauerkraut to the pot. Add tomato paste diluted with water (½ cup), mix everything, season with salt, cover the pot, and simmer the duck and sauerkraut over low heat for 40–50 minutes. 5) Once the meat is tender and starts falling off the bones, add the cubed potatoes, followed by the fresh cabbage. Pour in the remaining water, add black peppercorns and bay leaf, season the bigos with salt and spices. Stir all ingredients, cover the pot again, and continue simmering for another 35–40 minutes over low heat. 6) When the time is up, turn off the heat but leave the lid on for another 15 minutes to let the dish rest. Ideally, allow the finished bigos to cool completely, then reheat it before serving with sour cream or bread. However, it's not always easy to wait that long, so you can also serve and enjoy the bigos immediately while it's still hot.

Bigus with beans

Bigus with beans

The dish is prepared without unnecessary complications. Bigos is wonderful in every way, not only because of its excellent taste, but also because you can always slightly alter its ingredients and create something new each time. Besides the main ingredients, you can add mushrooms, dried fruits, various vegetables, and so on. Today, I want to tell you how to make bigos with beans. This dish will undoubtedly be a great option for a family lunch or dinner—you'll definitely feed your entire family deliciously and heartily. In this recipe for bean bigos, you can use not only sauerkraut, but also a mixture of sauerkraut and fresh cabbage. Any smoked meats will work perfectly—whatever you have in your fridge can go into our bigos. The finished dish can now be served.

Vegetarian bigos

Vegetarian bigos

Although it is commonly believed that this Polish dish has two main ingredients: cabbage and meat, you can always slightly adjust the composition to suit your preferences, and today I will tell you

Bigus in a pot

Bigus in a pot

The recipe for casserole-style bigos is traditionally associated with Polish cuisine, but this dish is also quite widespread in many other countries neighboring Poland. We can easily prepare this delicious dish ourselves, especially since it's not complicated at all, and all the ingredients can be found in any grocery store. Believe me, bigos has an amazing taste—it turns out incredibly juicy, hearty, and aromatic, with sauerkraut and smoked meats giving it a unique flavor. In short, this delicious meal can turn even an ordinary dinner into a true celebration for the soul and body, so don't hesitate—prepare homemade bigos in a casserole for your loved ones. They will thank you wholeheartedly. 1) First, sauté chopped onion in heated oil until golden brown. Then squeeze the sauerkraut and add it to the skillet with the onion. Add tomato paste, mix everything, and simmer over low heat, covered, for one hour. 2) Shred fresh cabbage, sprinkle with salt, mix, and knead with your hands. Set aside for now. 3) Dice apple, bell pepper, mushrooms, and tomatoes. 4) Cut meat into small pieces, and dice sausage and bacon into cubes or strips. Sear each ingredient in vegetable oil until browned—first bacon, then sausage, then meat. 5) Transfer the seared meat and smoked meats to a bowl with the chopped vegetables and mushrooms. Add sauerkraut, fresh cabbage, wine, mix everything together, and season with salt and pepper to taste. 6) Divide the mixture among baking pots, then pour in the remaining liquid from the mixture. Seal the pots either with foil and cover with lids, or top with layers of puff pastry brushed on both sides with egg yolk. 7) Place the pots in a cold oven, set the temperature to 160°C (320°F), and bake for about 2 hours. 8) After this time, the bigos is ready to eat, but it tastes even better if allowed to cool, then chilled in the refrigerator for a couple of hours before reheating and serving. Enjoy your meal!

Bigus in the oven

Bigus in the oven

The recipe won't take much time. Bigos is delicious, hearty, and aromatic on its own, making it perfect for everyday meals. I used to always cook it in a skillet, but recently I decided to try making bigos in the oven at home, and I must say honestly, the dish turned out absolutely wonderful. Even though the ingredients remained the same, the oven made the flavor even richer and more intense. So I decided to share my successful experience with everyone and tell you how to do it. Serve hot.

Bigus with canned meat

Bigus with canned meat

I’ve known this recipe for bigus with canned meat for quite some time, as my mom used to make this dish often back in the day, and it was one of my absolute favorites. I still prepare this bigus occasionally, although unfortunately the canned meat isn't quite the same anymore. Still, it turns out very tasty, filling, and economical. So this simple bigus recipe with canned meat is really handy when you need to quickly and deliciously feed the whole family with minimal expense.

Bigus with prunes

Bigus with prunes

The dish is prepared without unnecessary complications. Generally, bigos has two main ingredients: cabbage (sauerkraut or fresh) and meat. What else to add besides these ingredients is up to your taste. In this recipe, I want to share with you my favorite way of preparing this dish and show you how to make bigos with prunes. Since everyone in our family loves having dried fruits in meat and vegetable dishes, this version of bigos was a big hit with all of us. Now I prepare prune bigos at home not only for dinner but also for family celebrations, as its flavor is truly excellent. The finished dish is ready to be served.

Bigus with mushrooms

Bigus with mushrooms

Although bigos is commonly considered a Polish dish, it is quite common in other countries as well, so you've probably already tried it. This combination of ingredients is indeed quite familiar to us, as many of you surely have cooked something similar before. If not, I'll gladly tell you how to make bigos with mushrooms. This dish is wonderful because it can be prepared all year round. By the way, in summer and autumn you can replace store-bought button mushrooms with wild forest mushrooms for an even better taste. Otherwise, this simple mushroom bigos recipe is perfect for everyday use. Try cooking this dish for your family—I think they'll appreciate its delicious flavor.

Beef bigus

Beef bigus

The recipe won't take much time. Since there are many different ways to prepare this dish, everyone can choose something to their liking, as you can use absolutely any meat, as well as mushrooms and various vegetables. In any case, bigos turns out very tasty and aromatic. For true gourmets, I'd like to suggest this recipe for preparing beef bigos. This dish has a rich composition, making it very hearty and quite unique. It's unlikely that any of your family members will be disappointed if you decide to cook beef bigos at home for dinner, as the taste of this dish is truly royal—just give it a try. Serve hot.

Army bigus

Army bigus

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.

Bigus in a pressure cooker

Bigus in a pressure cooker

This recipe won't take much time. Since this dish is popular in Polish, Lithuanian, as well as Belarusian and Russian cuisines, you're probably already familiar with it. Today, I'd like to share a time-saving secret with you, presenting a simple recipe for bigos cooked in a pressure cooker. Indeed, preparing the dish this way makes it cook quite quickly, while the taste remains just as amazing—no doubt about it. So let's delight our families with a delicious dinner and prepare an excellent homemade bigos in a pressure cooker. 1) First, peel the vegetables: chop one onion into small cubes and grate the carrot on a coarse grater. Squeeze the sauerkraut, and if necessary, rinse it under running water (if it's too sour). 2) Cut the bacon into small pieces and place it in a frying pan to render the fat. Meanwhile, rinse the pork and cut it into cubes. Sear the meat in the rendered fat until golden brown, then add the chopped onion and fry for another couple of minutes. 3) Place the pressure cooker on the stove. Lay a bit of smoked bacon on the bottom, followed by half of the sauerkraut, the grated carrot, and one whole peeled onion. On top, add the seared meat with onions, sliced smoked meats, sausage, and a bay leaf. Cover everything with the remaining sauerkraut. Season with salt to taste and add spices. Pour in the wine and diluted tomato paste mixed with water. 4) Close the pressure cooker and set it over high heat until it starts hissing, then reduce the heat and simmer for 30 minutes. 5) Remove the cooked dish from the heat and let the bigos cool down completely. Then reheat and serve. Enjoy your meal! Serve hot.

Bigus with minced meat

Bigus with minced meat

The recipe won't take much time. Here I'm sharing with you the simplest version of bigos with minced meat, but if you happen to have at home, say, a smoked sausage, a piece of bacon, or sauerkraut, feel free to add all of that to the bigos. Be sure to try making it. Serve hot.

Bigus with pork

Bigus with pork

The recipe won't take much time. If you've ever been to Poland, you've most likely tried this delicious dish, although it's not definitively known which country is the true origin of pork bigos. For this reason, various versions of this dish are also found in Lithuania and several Slavic countries such as Belarus and Ukraine. In the classic pork bigos recipe, sauerkraut is typically used, but versions made with fresh cabbage also exist, like this one, for example. In fact, there are no strict rules for preparing bigos, so feel free to add mushrooms, beans, or other vegetables—this will give the dish a new, unique flavor. Serve hot.

Bigus with potatoes

Bigus with potatoes

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).

Bigus from cabbage

Bigus from cabbage

Vegetarians, those observing fasting, and anyone watching their figure—this cabbage bigos recipe is just for you. A delicious, fairly filling, and easy-to-prepare dish. You can use any mushrooms—fresh or frozen. If you don't have mushrooms, don't worry, the dish will be just fine without them. After all, the main ingredient is cabbage. So, here's the basic, classic cabbage bigos recipe. 1. Finely shred the cabbage, add a pinch of salt, and lightly press it down. 2. Peel the onion, mushrooms, and carrots. Chop the onion and mushrooms, grate the carrots on a medium grater. 3. Heat a skillet with vegetable oil and sauté the mushrooms. Then add onion and carrots. Fry for the first 5 minutes uncovered, then cover with a lid, reduce heat, and simmer for about 10 minutes. 4. Add the cabbage, pour in about half a cup of water, and cook under the lid until the cabbage is tender—approximately 15–20 minutes. 5. Five minutes before the end, add pepper and tomato paste. If you don't have paste, you can substitute it with tomato sauce. That's it—the dish is ready. For those who want a more filling meal, boiled potatoes make a great side dish.

Bigus with sausage

Bigus with sausage

The recipe won't take much time. I'll explain. Serve hot.