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Bigus
Bigus is a traditional dish of Polish, Lithuanian and Belarusian cuisine.
white cabbage - 1 kg, vegetable oil - 3 tbsp. spoons, medium tomatoes 2 pcs., meat broth - 1 glass, urinated apples - 1 pc., prunes without seeds - 5 pcs., salt to taste, black pepper ground to taste, bay leaf - 2 leaves, sugar - 1 tbsp. spoon, dry red wine - 50 ml, damp bloods.150 g, gus (boiled fillet) 150g, pork tenderloin - 150g, smoked-boiled ham 150g
Preparation of bigus according to the Belarusian recipe. Scald the tomatoes with boiling water, peel off the skin and seeds, cut into small pieces. Cut the soaked apple, remove the seeds, cut into large pieces. Drizzle the cabbage with straws, fry in vegetable oil for 5 minutes, then add the broth, prunes, apple and tomatoes and simmer for 15 minutes. Then put the bay leaf, salt, pepper and pour in the wine. When the wine evaporates, remove from the fire. Cut all meat products into 2 cm cubes. Fry the tenderloin in vegetable oil for 5 minutes, then add the rest of the meat products, fry for another 5 minutes. Put the cabbage and fried meat products in a pot, the top layer should be cabbage. Preheat the oven to 150 & # 186; C, put on a pot and simmer for 10 minutes. Serve with sour cream and herbs. The site also offers recipes for bigus in Polish, Galician, etc. Choose the best bigus recipe for you from the ones offered on our website!
