Bigus \ "Trial \" (Steba DD1)

Category: Culinary recipes
Bigus \ Trial \ (Steba DD1)

Ingredients

Sauerkraut 500g.
Fresh cabbage 500g.
Brisket or ribs (pork) 500g.
Bacon or any other smoked meat 150-200g.
Dried mushrooms 50g.
Fresh champignons 450g.
Medium onion 2 pcs.
Medium carrots 2 pcs.
Prunes 5-6pcs.
Small apple 1 PC.

Cooking method

  • There is no single correct recipe for bigus, as there is no, for example, the only correct recipe for borscht. The base is usually 2 types of meat (one smoked, usually pork), 2 types of cabbage (fresh and sauerkraut), mushrooms, onions and carrots. The rest - freedom of creativity or loyalty to tradition - the choice is yours. This time the bacon was not at home. It's offensive, but not fatal.
  • Bigus \ Trial \ (Steba DD1)
  • 1. So, step one: "Roasting" mode, a stainless steel bowl. Fry the meat cut into small pieces. I cooked in the staff for the first time. I didn’t add anything, the frying was done with fat melted from meat. Time: about 5 minutes.
  • Bigus \ Trial \ (Steba DD1)
  • 2. Step two: add the onion, cut into cubes (you can use either strips or rings), continue frying until the onions are golden brown. This is another 3-4 minutes.
  • Bigus \ Trial \ (Steba DD1)
  • 3. Step three: add carrots, grated on a coarse grater. Fry until the color of the carrots changes (2-3 minutes).
  • Bigus \ Trial \ (Steba DD1)
  • 4. Step four: add the pre-soaked dry mushrooms and sauerkraut to the bowl. Chopped bacon would have gone here if it hadn't been forgotten.
  • Bigus \ Trial \ (Steba DD1)
  • We keep on the "Roasting" mode for about 5 minutes (until the end of the 15-minute "Roasting" program). The dish at this stage looks something like this:
  • Bigus \ Trial \ (Steba DD1)
  • 5. Step five: load fresh cabbage and fresh mushrooms, cut into medium cubes, into a bowl. You can add salt to taste, just take into account sauerkraut and bacon, which already contain a lot of salt. I got it right up to the maximum level
  • Bigus \ Trial \ (Steba DD1)
  • After that, I turned on the "meat" program for 30 minutes, 0.7. Bigus turned out to be excellent! I served it with homemade whole grain wheat bread - a perfect combination.
  • 6. Step six (optional, to taste): a few minutes before cooking add a small finely chopped sour apple and / or a handful of prunes. It is convenient to add after cooking so that the dish comes with an apple and prunes on heating.

The dish is designed for

about 6 servings

Time for preparing:

1 hour

Note

1. Do not add any liquid or fat! There will be plenty of fat and liquid from foods. As you can see from the final photo, the dish will not dry out 100%. Vegetable oil is superfluous here.
2. I cooked for the first time in a steak in a stainless steel bowl - nothing was burnt.
3. Usually the bigus is stewed for at least 2 hours, the time savings are very noticeable. The taste is not spoiled.
4. Bigus loves to be put in the cold, in the refrigerator, and then warmed up. They say that the Poles can eat it for a week and the taste only improves. I haven't tried it - we eat it in one day :)

spring
Wonderful and prepared and told!
Vikulina
Junia A very nice recipe. Tell me, 150g dried mushrooms, soaked or dry?
ElenkaM
Great recipe. Thank you!
Junia
Thanks for the support! then my first recipe With mushrooms I missed - of course 50g. dry, but more is possible. There are no strict rules.
pelargonia
It's just great written and well demonstrated multi capabilities.
Masinen
Junia, with the first recipe !!! I love these dishes, I will definitely do it !!!
Junia
format error
Junia
Quote: masinen

Junia, with the first recipe !!! I love these dishes, I will definitely do it !!!
I noticed your love for national cuisines, I sunk into my soul, I will do
Masinen
Be sure to make a chorba, it's actually delicious))
I love all this and not ordinary and I'm not afraid to take risks, that's why I bought Shtebochka, because it is very different from all pots)
Tanyulya
Junia, very simple good recipe. And most importantly, the cooking time pleases.
Masinen
Tatyan, the faster we are, the tastier)) or vice versa, the slower the more delicious))
Tanyulya
Quote: masinen

Tatyan, the faster we are, the tastier)) or vice versa, the slower the more delicious))
It depends on the situation and on the dish. I need porridge faster, soup can be darkened, just like meat. Therefore, everything has its time and its own device, that's what I understood for sure, there are no universal devices and one cannot do EVERYTHING. Well, this is purely my opinion.
Vikulina
Junia, today I prepared your bigus Thank you, very tasty!
Junia
Quote: Vikulina

Junia, today I prepared your bigus Thank you, very tasty!
Thank you very much, this is the best praise I am very glad that I also threw an idea to someone, I myself am happy to look at recipes here
fronya40
An excellent recipe, I learned about Bigus in childhood, from a book, but I never tried it, and forgot about it. Now I read it, and I wanted to try it so easily, it’s so easy to describe. what if I think of making it in a slow cooker?
Junia
Quote: fronya40

An excellent recipe, I learned about Bigus in childhood, from a book, but I never tried it, and forgot about it. Now I read it, and I wanted to try it so easily, it's so easy to describe. what if I think of making it in a slow cooker?
A slow cooker is even more suitable, it takes a very long time to stew. And then it freezes (they even put it out on the street in winter), warms up again. This cooling-re-extinguishing is only good for the bigus. I also want to try it on the staff in slow mode. Only I won't tell you how to cook in a slow cooker, I haven't tried it. And then I wanted to cook in record time, it seemed to work
spring
I also got it delicious! Thank you! Tell me, do you have a reprieve. My daughter received no timer, and the basket is aluminum. Lives where you are.
gloriya1972
I made a bigus yesterday ... It didn't work out, the cabbage was so boiled that everything turned into porridge
What did I do wrong? STave for 30 minutes. program meat pressure 0.7. Maybe 0.3 should have been set? ...
Although the meat turned out to be just amazing, soft and tender.
I really ask for help, I love stewed cabbage so much

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers