Zdzisław Mali …

3 months ago

Recipe for Bigos ½ kg of fresh white cabbage 1 kg of sauerkraut 300 g of ham 40 g of dried mushrooms 200 g of sausages 150 g of bacon 1 onion 100 g of dried and smoked prunes 1 cup of dry red wine 2 tablets of allspice 5 black peppercorns 2 bay leaves 2 juniper seeds 2 cloves Salt oil for frying. Put the mushrooms in a small saucepan and pour 500 ml of cold water. Leave it on for a few hours, preferably overnight. Boil the soaked mushrooms in the same water they were soaking in until they are soft. (cooking time is about 30 minutes). Drain the mushrooms and cut them into slices. Keep the mushrooms boiled! Rinse the sauerkraut (but only if it is very acidic), drain, chop it finely and put it in a saucepan. Pour a small amount of boiling water (just enough so that the water covers the cabbage) and cook, covered, until tender (about 1 hour). Clean the white cabbage from the outer leaves, chop, pour a small amount of boiling water (just enough water to cover the cabbage). Season with 1 teaspoon of salt and cook until softened (about 30 minutes). Drain the cooked cabbage and mix in one bowl. We add chopped mushrooms, boiled mushrooms and spices: allspice, pepper, bay leaf, juniper seeds and cloves. Cut the meat into cubes and fry in oil until golden brown. Salt it. Separately, fry the chopped onions with pieces of bacon and sausage. (Peel the sausage from the peel). Add it to the cabbage with the meat. Add plum slices. Sprinkle with wine. Cover the pot and leave a small gap and let it cook for at least an hour. After cooking, season the bijoux with salt and pepper to taste, leave to cool, and set aside in a cool place. For the next 2-3 days, the peugeot should be boiled, boiled for a few minutes, if there is a lot of liquid, steam it and cool again. Taste and smell of bigos over time. On the third day, the bijou is ready to eat. You can also freeze it or put it in hot jars, seal it, let it cool, refrigerate and consume for up to two weeks.

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