Bigos on sauerkraut with pork

Delicious traditions of Polish cuisine with your own hands. Enjoy your meal! Bigos is a traditional dish of Polish cuisine made of sauerkraut and meat, which apparently came to Poland from Lithuania. It was he who was sung by the famous Polish poet Mickiewicz in his poem "Pan Tadeusz". If you find yourself in Poland, then in any restaurant you will certainly be offered this national food. But you can cook it yourself according to a fairly simple recipe.

LioVita

Recipe author

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Composition / ingredients

servings:

Sauerkraut

540

Cabbage

500

Lard (spy)

Pork

180

Boiled sausage

120

Smoked sausage (brisket)

100

Tomato sauce

Dried mushrooms

Onion

Sugar

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the recipe composition

By weight of the composition:

Proteins 30 % 6 g

Fats 40 % 8 g

Carbohydrates 30 % 6 g

128 kcal

GI: 67 / 17 / 17

Step-by-step cooking

Cooking time: 1 h 30 min

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Take dried mushrooms and soak in cold water for 2 hours, and then boil. We need to finely chop the sauerkraut and let it go so that it becomes soft. We will cut the fresh cabbage into cubes, put it in the oven and warm it up. Now mix it with sauerkraut (You can cook bigos without fresh cabbage), add pepper and salt. Fry the bacon in a frying pan until it blushes, cook pork, chop, take smoked meat (the more varieties, the tastier!), tomato puree, boiled mushrooms, sauteed onion, sugar, salt and pepper to taste and add all this to the cabbage. Now we put it on the fire and simmer until ready. You can also add red wine, cumin and prunes. Bigos does not lose its taste when frozen, so it can be cooked for the future. Serve bigos with bread and you can – under vodka.