Bigus from sauerkraut: recipes with photos. Bigus with meat - simple, tasty and always satisfying

Today we will tell you how to cook bigus from sauerkraut. This dish can be served on its own for dinner or for any family celebration. It turns out incredibly tasty, healthy and fragrant.

Sauerkraut bigus recipe

Ingredients:

- 600 g;
pork - 200 g;
ham - 150 ml;
red semi-sweet wine - 150 ml;
onion - 1 pc.;
lard- 50 g;
- 2 tbsp. spoons;
flour - 1 tbsp. a spoon;
spices.

Cooking

Pork thoroughly washed, dried and cut with a knife into small cubes. In a frying pan, heat a few tablespoons of vegetable oil and spread the raw meat. Fry it over high heat for 3 minutes, stirring occasionally. Then transfer the pork to a paper towel and leave to cool.

Chop the salo into small pieces and put it on a heated frying pan. Fry it over moderate heat for 5 minutes until golden brown, and then put it on a plate.

We process the onion, chop it with quarters and sauté in a pan until soft. After that, spread the tomato paste, heat for about a minute, remove from heat and leave to cool.

Pour vegetable oil into a cauldron, heat it and throw in sauerkraut. Fry it over medium heat for 3 minutes, stirring occasionally. Grind the ham into small cubes and add to the cauldron along with ham, onion, fried lard and pieces of pork. Mix everything thoroughly and cook the dish without a lid over medium heat. After about a few minutes, pour in red wine, add flour, paprika, spices to taste and stir. Cook bigus for 15 minutes over moderate heat. We wash the greens, dry and chop with a knife. Sprinkle the finished sauerkraut bigus with fresh herbs, remove the dish from the heat and cover with a lid on top.

Bigus from sauerkraut with potatoes

Ingredients:

beef pulp - 500 g;
onion - 1 pc.;
white-headed fresh cabbage- 500 g;
sauerkraut - 1 kg;
vegetable oil;
potatoes - 3 pcs.;
spices.

Cooking

It is best, of course, to cook bigus in a cauldron. But if it is not there, do not be discouraged, but take a pan with a thick bottom. Pour a little oil into it, heat it up and fry the meat, chopped into pieces. And this time we process the onion, chop it and throw it to the meat. We clean the potatoes, cut them into cubes and send them to the cauldron for 10 minutes. Now it's time for the sauerkraut. We squeeze it with our hands, rinse it if necessary and put it in bigus. Simmer the dish for 20 minutes, stirring occasionally. We chop fresh cabbage, add it to the pan, add salt and simmer for 15 minutes under the lid.

Bigus from sauerkraut in a slow cooker

Ingredients:

white fresh cabbage - 0.5 fork;
onion - 1 pc.;
dried forest mushrooms - 100 g;
sauerkraut - 500 g;
smoked sausage - 400 g;
broth - 1 tbsp.;
garlic - 2 cloves;
spices.

Cooking

So, we chop fresh cabbage in large strips and put it in the multicooker container. With sauerkraut Squeeze the juice lightly with your hands and add to the saucepan. We clean the onion, chop coarsely and send it there. Mushrooms are processed, cut into pieces and distributed over all vegetables. smoked sausage cut into slices and throw into a slow cooker. Sprinkle everything with salt to taste, pepper and cumin. Pour everything with broth, put whole peeled garlic cloves and close the device with a lid. We turn on the slow cooking mode for 6 hours. After about an hour, open the pan and mix the contents thoroughly. After the cabbage acquires a light brown hue, the bigus is ready!

The most favorite food of many is sauerkraut, a great snack. It is from sauerkraut that very tasty and easy-to-cook dishes are obtained. One of them is bigus or bigos, an international dish.

For Ukrainians it’s bigos, for Lithuanians and Poles it’s bigos, for Belarusians it’s bigos, as you can see, really a traditional dish in Slavic and Baltic cuisines. Bigus is prepared, as a rule, from fresh or sauerkraut (sometimes both types are combined), with pork and with various additions - prunes, carrots, onions, dried mushrooms, etc.

To prepare bigus from sauerkraut, take the products from the list. Vegetables need to be cleaned and washed.

In a minimum amount of vegetable oil, fry the washed, dried and chopped pork ribs until golden brown.

Add chopped onion to the ribs, fry lightly.

Add grated carrots.

When carrots are soft, add cabbage.

Stir and cook over low heat for 20 minutes.

Wash the prunes, remove the pits, chop, add to the bigus and cook for another 20 minutes. If necessary, add water so that the cabbage does not burn to the pan, so it will be stewed faster. You can add bay leaf at this stage for aroma and taste.

Next, you need to taste the bigus, I add a little sugar for taste, and whether to add salt is up to you. It is a must to pepper. Cover the finished bigus with a lid and let it stand for about 15 minutes so that all the tastes mix.

Bigus from sauerkraut is ready. Now you can freeze it before serving, or serve immediately. To be honest, I like to serve bigus piping hot, I don’t feel that charm and “delicate” taste after freezing it. But this is a matter of taste, and you decide.

Bigus or bigos is one of the traditional vegetable dishes Polish and Hungarian cuisine, common in the Baltic States and Belarus. It is prepared from simple and affordable products. Recipes with photos will help you learn how to cook sauerkraut bigus. The bigus recipe can be changed according to your preferences: add sugar, wine or vinegar, oriental spices and herbs.

It is believed that bigus becomes tastier if it is given a day to “ripen” in the refrigerator, and the next day it is reheated and served on the table. In winter and early spring, when we lack vitamins, bigus is very useful, because there is a lot of vitamin C in sauerkraut. And the spices that are added to this dish make it not only fragrant, but also warming.

Bigus with rice

This recipe with a photo describes in detail the preparation of sauerkraut bigus with rice. This option is more satisfying than the traditional one, which is prepared only from pork with vegetables.

Bigus from sauerkraut with rice

Required products:

500 g of beef or pork;
500 g sauerkraut;
200 g long grain rice;
1 onion;
1 carrot;
1 clove of garlic;
salt, bay leaf, other spices to taste;
refined sunflower oil;
1 glass of water.

Step-by-step instruction:

Wash and dry the meat. Cut into bars no larger than 2 cm.
Rinse under running water and squeeze out the sauerkraut.
Clean your vegetables. Cut the carrots into strips, and the onions into thin half rings.
Boil rice until half cooked in salted water. The grains must be whole. Throw on a sieve and rinse with water.
In a cauldron or skillet with thick walls, heat vegetable oil. Fry the pieces of meat until they are browned.
Pour carrots, onions, finely chopped garlic. Saute vegetables with meat until golden brown.
Reduce heat. Add cabbage, rice and seasonings.
Pour in water, cover the pan with a lid and simmer for 20 minutes.
By the end of cooking, the liquid should have completely evaporated. Bigus with rice is best served hot.

Tip: To prevent this dish from turning into an unappetizing porridge, do not stir it with a spoon. Take a spatula and flip the bigus like a fried potato.

Bigus in a slow cooker

By tradition, bigus is cooked in thick-walled braziers. A modern multicooker perfectly replaces heavy and uncomfortable cast iron cookware. The subtleties of cooking bigus from sauerkraut and fresh cabbage in a slow cooker will show a recipe with detailed photos.

Bigus from sauerkraut with prunes

Required products:

500 g pork;
300 g fresh cabbage;
500 g sauerkraut;
1 carrot;
1 large onion;
100 g prunes;
2 tbsp. l. tomato paste;
200 ml hot water;
bay leaf, salt, pepper.

Step-by-step instruction:

Cut the meat into cubes, as for beef stroganoff.
Clean your vegetables. Cut the carrots into strips, and the onions into cubes.
Pour oil into the multicooker or melt the lard. Load the pork, onions and carrots.
Start the frying program. Cook vegetables and pork for 15 minutes, stirring frequently.
Mix the tomato paste with water and pour over the meat.
Cut fresh cabbage, and mix it with squeezed sauerkraut.
Load the cabbage and seasonings into the slow cooker. Stir.
Rinse the prunes and immerse them in bigus.
Close the multicooker and start the stew program for 1 hour.

Thanks to the combination of sauerkraut and fresh cabbage, this version of the dish is less acidic than the traditional one. And the prunes will give the bigus an interesting note. The main thing is not to overdo it with seasonings so that they do not drown out the aroma and taste of the main ingredients.

Tip: It will be more convenient to cut the meat into neat cubes or sticks if you first cut it into plates 1.5 - 2 cm thick. Lightly beat these plates and cut into pieces of the desired size and shape.

Bigus with potatoes

This is a vegetarian version of the Polish dish. The recipe for sauerkraut bigus with potatoes with a photo is useful for those who fast. But lean does not mean fresh. Mushrooms, celery and garlic give bigus with potatoes an appetizing aroma and unusual taste.

Bigus from sauerkraut with potatoes and champignons

Required products:

4-5 potatoes;
400 g sauerkraut;
1 onion;
1 carrot;
300 g fresh champignons;
50 g of celery root;
1 st. l. tomato paste;
2 tbsp. l. refined vegetable oil;
200 ml of water;
1 clove of garlic;
salt, spices.

Step-by-step instruction:

Clean the celery, carrots and onions. Cut vegetables into strips.
Pour the oil into the pan, add the vegetables and sauté until the onion is golden.
Mushrooms cut into slices and fry with vegetables.
Pour the washed and squeezed cabbage into the pan and simmer everything together for 10-15 minutes.
Peel potatoes. Cut into cubes and load with other vegetables.
Add tomato paste and seasonings, mix evenly. Try before adding salt. It may not be needed.
Pour in water and cover the pot with a lid. Simmer until potatoes are cooked. Add water if necessary.
Turn off the fire. Add chopped garlic and cover the bigus with a lid again.

Potatoes make the dish satisfying, despite the lack of meat. Lean bigus can be eaten hot, as a second course, or cold, as an appetizer.

Tip: Try replacing fresh champignons with pickled or salted wild mushrooms. This will make the lean bigus more savory.

Bigus with chicken

Bigus from sauerkraut with chicken - another one interesting recipe with photo. Chicken fillet cooks faster than beef or pork, so this option is more suitable for those who do not have much time for culinary delights.

Bigus from sauerkraut with chicken

Required products:

500 g chicken fillet;
400 g sauerkraut;
200 g fresh cabbage;
1 onion;
1 carrot;
200 ml of water;
2 tbsp. l. vegetable oil;
2 tbsp. l. tomato paste;
salt, pepper, bay leaf;
2 cloves of garlic;
fresh greens.

Step-by-step instruction:

Cut the fillet into 2 cm cubes. Fry until golden brown.
Clean your vegetables. Chop the onion, grate the carrots, add to the chicken and cook until the onion is transparent.
Combine water with tomato paste. Pour over chicken with vegetables.
Add fresh and washed sauerkraut.
Add salt and spices. Stir.
Turn off the heat, sprinkle the bigus with herbs and garlic. Cover the dish with a lid and let stand for a few minutes.

Chicken fillet goes well with a combination of fresh and sauerkraut. Bigus is moderately sour, tender and fragrant.

Tip: Chicken breast fillets are too dry and fibrous for this dish. It is better to take the pulp from the thighs or shins. You can cook meat on the bones, but eating such a dish will be less convenient than cooked from fillets.

Bigus with sausage

The following recipe with a photo will help you learn how to cook sauerkraut bigus with sausage. This is a spicy version of the dish that cooks quickly.

Bigus from sauerkraut with sausage

Required products:

1 kg of sauerkraut;
400 g smoked sausage;
1 carrot;
2 onions;
2 tbsp. l. tomato paste;
3 art. l. vegetable oil or lard;
100 ml of water or dry red wine;
salt, red and black ground pepper, bay leaf.

Step-by-step instruction:

Load the washed and squeezed cabbage into a deep dish with thick walls. Pour water or wine and add tomato paste.
Simmer until cabbage is soft.
Clean vegetables. Grate the carrots or chop them into strips, cut the onion into cubes.
Fry vegetables in oil until golden brown.
Put the carrots with onions to the cabbage.
Chop smoked sausage into 2 cm cubes, combine with vegetables.
Add seasonings. Salt if necessary. Simmer for another 15 minutes so that the vegetables are saturated with the aroma of smoked meats.

This aromatic warming dish is great for the cold season. Compared to other types of bigus, it cooks quickly, and can become a lifesaver for a busy housewife. If the dish is prepared for the whole family, it is better to pour water into it. The red wine option is for adults only.

Bigus from sauerkraut with sausages

Tip: Ideally, bigus is prepared with hunting sausages. But you can take any sausage or other smoked meats. You can even cook this dish with sausages if you fry them until golden brown. Although the taste, of course, will be completely different.

These five recipes with detailed photos allow you to choose the most suitable version of bigus with sauerkraut for your family. This simple and appetizing dish of Polish cuisine can be a great alternative to traditional hodgepodge.

Bigus, this is such a cunning stew with meat, which even a seasoned gourmet is unlikely to refuse. And this dish seems to be created for people with an active lifestyle or busy with hard physical work.

If you need to normalize your metabolism, in addition to the doctor's recommendations, include bigus cooked in vegetable oil in your diet. This version of the dish gives the body an almost complete range of useful and nutritious substances. Complement the bigus dinner with slightly stale bread - it's hard to imagine a more satisfying dish.

Bigus with meat - general principles cooking

The classic recipe for bigus with meat involves the use of sauerkraut and fresh white cabbage at the same time. In modern cooking, recipes for dishes from only one type of cabbage are increasingly common.

A cauldron is an ideal dish for making bigus. In the absence of such a container, you can also use a deep frying pan, but it must be thick-walled. A slow cooker can perfectly handle the preparation of the dish, often bigus is cooked in a clay pot in the oven.

Prepare this dish with any meat. From pork, it is better to give preference to ribs or neck, if the choice fell on beef, take the brisket. If you use poultry meat, the dish will turn out to be more lean. You can cook bigus with minced meat, it is better to twist it from fatty pieces of pork in combination with lean beef.

Not only meat is added to bigus from any cabbage, other vegetables are also put: onions, potatoes, carrots, bell peppers. Often supplemented with rice, mushrooms, prunes, tomato. Seasonings use a wide variety, but in moderation, so as not to interrupt the main taste.

Bigus with meat in itself turns out to be satisfying and can be served without supplementing with a side dish.

Classic meat bigus recipe

Ingredients:

Pork pulp - 400 gr.;

200 gr. smoked products (sausages or meat);

Fresh cabbage - 600 gr.;

One large carrot;

600 gr. sauerkraut;

Spoon of tomato puree;

Two peas of allspice;

Refined oil;

70 gr. prunes;

150 ml of dry wine of any white variety;

Cumin - 0.5 tbsp. l.

Cooking method:

1. Cut the meat into even small pieces. We put a frying pan on a small fire, pour oil and warm it up well. We spread the pieces of pork in the heated fat and fry until golden brown.

2. Lightly add salt and immediately add coarsely grated carrots to the meat. Stirring regularly, cook for five minutes. Then we put smoked meats cut into small cubes in a pan and fry well. Do not forget to stir - you need to brown the ingredients well and prevent them from burning.

3. We dilute the tomato with wine (as an option - with drinking water), add it to the fried components. Add allspice and cumin, mix well and put finely chopped fresh cabbage into the pan. Add sauerkraut, cover with a lid and leave to simmer, lowering the heat to a minimum. Cook for half an hour, stirring the contents.

4. Scald prunes with boiling water, cut the berries into strips or medium-sized pieces and add to an almost ready dish. After mixing well, take a sample and, if necessary, add salt. Tomim bigus for another ten minutes and turn it off.

Bigus with meat from fresh cabbage without tomato

Ingredients:

Pork ribs - 300 gr.;

onion head;

Fresh white cabbage - 400 gr.;

Small carrot;

0.25 tablespoons of ground pepper (black);

Ready seasoning "For meat dishes";

50 ml of oil, necessarily refined;

Glass of water.

Cooking method:

1. Finely chop the onion and lower the pieces into a frying pan with hot oil. On low heat, bring to transparency and add carrots. Cook until vegetables are golden brown.

2. Put the pork ribs in the pan. We continue to warm up until the juice released from them has completely evaporated.

3. Shred the cabbage in thin strips and put it in the pan with the meat. Season everything with spices to your taste, cook over medium heat for five minutes. We make sure that the cabbage does not burn.

4. Add salt, add water. We simmer the bigus under the lid, on minimal heat until the cabbage softens.

Bigus with meat (minced meat) and potatoes

Ingredients:

Low-fat, mixed pork with beef, minced meat - 500 gr.;

pickled not too sour cabbage- 300 gr.;

Half a kilo of white cabbage, fresh;

600 gr. potatoes;

One Bulgarian, red pepper;

fresh tomato;

Two large carrots;

50 ml of oil;

Bulb.

Cooking method:

1. Pour oil into the cauldron, put it on a small fire. In the meat grinder, we twist the minced meat again and lower it into the cauldron when the oil warms up well. Stirring, fry until cooked, knead large pieces with a fork.

2. At this time, finely chop carrots and cabbage, cut onions into small squares, potatoes into cubes.

3. To the finished meat, first lower the onion, fry, stirring, for three minutes and spread the carrot. We cook for another five minutes, add potatoes, and after another five minutes - fresh cabbage.

4. Mix everything thoroughly, fry a little so that the cabbage settles, and add sauerkraut. Simmer on low heat for 10 minutes.

5. Add the pepper, cut into strips, and small pieces of tomato. We continue to cook for seven minutes, without changing the heat and stirring occasionally. Then add salt to your taste, and put a little ground pepper. We take a sample and, if the cabbage has reached readiness, remove from heat.

6. Let the bigus brew under the lid for about half an hour.

Bigus with meat and fresh cabbage rice

Ingredients:

Beef brisket or pork pulp - 500 gr.;

Large bulb;

Half a cup of round grain rice;

400 gr. white cabbages;

A glass of drinking water (250 ml);

Carrot - one, large;

Sunflower, non-aromatic oil - 80 ml;

Two large cloves of garlic.

Cooking method:

1. We wash the meat, cut it into medium-sized oblong slices and put it in a deep frying pan. Fill with water and simmer over low heat. After waiting for the liquid to evaporate, add oil and fry until a golden, but not fried crust appears.

2. Add carrots, grated on a coarse grater and small slices of onion, continue cooking for 10 minutes. Do not forget to stir so that the vegetables are fried evenly.

3. Thinly chop fresh cabbage, and put it in a pan with meat. Simmer covered for a quarter of an hour. Then add washed rice and pour boiled (cold) water. Mix well, season with ground pepper, add.

4. Having reduced the fire to a minimum, simmer the bigus until the rice is ready. At the end, add garlic cloves crushed by a press, and, after stirring thoroughly, remove from the stove. Let's stand a little.

Bigus with sauerkraut meat in a clay pot (in the oven)

Ingredients:

One and a half kilograms of pork ribs;

1.8 kg coarsely chopped sauerkraut (can be replaced with fresh);

Three long, not thick carrots;

150 gr. prunes;

Two bulbs;

Three bay leaves;

Two tablespoons of thick tomato;

Refined vegetable oil;

Half a teaspoon of peas;

Cumin seeds (optional).

Cooking method:

1. Cut the processed meat, washed with water, into pieces of two ribs, if you took the pulp - in large square pieces, 4 × 4 cm in size. This is important!

2. Fry the pieces of meat in a pan in vegetable oil until lightly browned. This should be done on intense heat so that the crust forms quickly.

3. Put the pork in a clean pan, pour 2-3 tablespoons of oil and add the carrots cut into thin rings. We put the onion half rings there, fry over medium heat until softened and golden brown. We spread the tomato to them, mix and, after a minute, remove from the stove.

4. We disassemble two large cabbage "pellets" into sheets, cut the rest into checkers, 3 × 3 cm in size. The pieces should not be small.

5. Pour some oil into the bottom of a large clay pot. We lower two peppercorns, one bay leaf and pieces of cabbage into it.

6. Spread vegetable roast on top in an even layer. We lay out on top 5-6 prunes scalded with boiling water, the remaining laurel and peppercorns. Sprinkle with cumin and lay out the meat, add it. Sauerkraut is sauerkraut, so add quite a bit of salt. If there are products left, repeat the layers.

7. From above, we close everything with cabbage leaves from the disassembled pelyusts, sprinkle with caraway seeds. Add enough water to cover the top cabbage layer, cover with a lid, put the clay container in a cold oven. In 15 minutes we bring the temperature to 170 degrees and cook for two and a half hours.

Bigus recipe with meat and mushrooms from fresh cabbage for a slow cooker

Ingredients:

Beef (pulp) - 400 gr.;

Medium sized carrot;

600 gr. fresh cabbage;

Fresh mushrooms (champignons) - 200 gr.;

Large white onion;

100 gr. unsalted tomato;

One bell pepper - large pepper;

One and a half tablespoons of oil;

100 ml of drinking water;

A teaspoon of spices "For meat";

Soft, not overdried prunes - 5 fruits.

Cooking method:

1. We wash the pulp, dry it with a paper towel and cut into four-centimeter strips, a centimeter thick.

2. Pour one and a half tablespoons of oil into the bottom of the cooking bowl. Lay out the beef and smooth it out.

3. Pour the meat with grated carrots into a large grater, add onion half rings. Cut the flesh into thin strips bell pepper and send to vegetables.

4. Shred cabbage with a little salt? lightly knead with hands. Transfer to bowl with meat.

5. Sprinkle the cabbage layer with spices and add mushrooms, prunes, cut into slices or thin slices. Dilute a tomato in 50 ml of water, pour into a bowl and close the lid.

6. Install the "Extinguishing" program, start the multicooker by setting the timer to one hour. Then we transfer to "Frying" and bring the bigus to readiness for 10 minutes.

Bigus with meat - cooking tricks and useful tips

Bigus with meat will turn out richer and tastier if you add smoked meats. It could be sausage chicken breast or chicken legs, undercuts, etc.

Sugar helps to bring out the main taste of vegetables. Put it to the cabbage when stewing, but not much, literally a pinch.

If there is no sauerkraut on hand, to add a slight sourness, put quite a bit citric acid or freshly squeezed juice.

Bigus is considered the most delicious, cooked not in vegetable oil, but in lard, you can also use fresh lard.