Bigos - stewed sauerkraut with smoked meat
Category: Recipes
Ingredients
Sauerkraut 1kg
Smoked meats 300g
Onion-turnip 1pc
Carrots (without) 1pc
Tomato paste 1.5 - 2 tbsp l
Vegetable oil about 2 tbsp. l
Bay leaf 1pc
Allspice 2-3 peas
Dried celery 1h. l
Sugar 1st. l
Greens: dill 15g
or parsley 30g
Salt to taste
Cooking method

Any smoked meats can be (sausage, ham, brisket, etc.) I had a ribbon of pork ribs. Divide the ribs by cutting along the edge of one of them. Fold into a container, pour cold water to swell, otherwise they are dry when cooked. Squeeze the cabbage from the sour juice, which I use when cooking borscht instead of any other acids. Cover with cold water, stand for 5-10 minutes. Squeeze out again. Put MB in a saucepan, pour in a little fatty broth or just water so that you can see the liquid level. Bring to a boil \ "Steam cooking \" 1min. While the \ "cabbage \" is warming up and boiling, cut the onion into strips, grate the carrots on a coarse grater. Fry them, first put onion and carrots in hot oil after 5 minutes. After another 5 minutes, put tomato paste. The oil will be colored with tomato, add the smoked meats. This can be done both in a frying pan and using a second MV. My cabbage starts to cook in little Panas, and everything else is in Brand, to which it remains to add boiled cabbage, switch the program set for frying to "Stew" for 2 hours. Close the lid and forget for 1.5 hours. Open the MB, add spices, besides herbs, mix, remove a sample, adjust salt and sugar to your liking. Close the lid and wait for the ready signal. When serving, sprinkle the bigos in a plate with chopped herbs. Bon Appetit!!!

The dish is designed for 3-4 servings
Cooking time: 2h30min
Cooking program: Baking, Stewing
Note
The basis of the recipe is taken from the 1959 cookbook. Me slightly modified: added celery and removed flour, adapted for a multicooker. I did it only yesterday, so everything is fresh in my memory. I cooked borscht 3 days ago, then I used cabbage juice. In the highest delight that Brand acquired, and Panasik is soon 3 years old.

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Grypana
Vusny recipe. I will add a little that the Poles themselves cook bigos for several hours on the stove. Common cabbage with the addition of sauerkraut is stewed only with the addition of water, without oil. Stew, stew, stew. They can deal with bigos for 2-3 days, prepare for future use. And then they freeze it, formerly in basements, now in freezers.
But celery should probably be very useful there. Let's try.
euge
Yes, celery and sauerkraut are a great couple, although the aroma of celery is a bit rude for me. Of course, I don't cook bigos for the future. In MV, sauerkraut is perfectly stewed in 2 hours. Initially, I set it to 2h30min, and turned off the MV 30min before the signal.

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