Description
Oh, I love Polish cuisine. On the one hand, something exotic, and with another - a native Slavic. Help yourself: "Bigos"- Polish native dish from the times of the Principality. Probably, every polka your prescription bigos (as our hostess his recipe for borscht). This recipe shared neighbor is Polish. It can be attributed to a classic and definitely very tasty.
Ingredients
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Dry white wine
1 cup
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Carrots
2 piece
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Cumin
-
Garlic
2 tooth
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Coriander
-
Black pepper
-
Allspice
-
Tomato paste
3 Tbsp
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Prunes
6 piece
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Onion
3 piece
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Cabbage
-
Sausage
200 g
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Beef
400 g
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Brisket
300 g
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Pork
400 g
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Salt
Cooking
Cut the bacon in small cubes. Throw in a heated cauldron and a little melted lard, on what was to browned onions.
Onion cut into cubes, carrots grate on a coarse grater. All fry in a casserole (preferably cast - iron).
The meat is cut into small pieces (like beef Stroganoff). Pour in the fried meat onion and simmer 20-30 minutes until almost cooked.
Dilute the tomato paste dry white wine and add to cauldron.
Cabbage shinkuem, slightly add salt and mash with hands. Add to cauldron.
Sauerkraut can be rinsed, but I like bighose it sour, so I cabbage not washed, and added to the straight from the barrel. Close the lid and trochim on low heat for 30 minutes.
Prunes, pre-soaked and well washed, cut into small wedges. Added to bigos and mix well.
Bigos loves spices, so don't skimp. Pepper and coriander pounded in a mortar. Add our spices in bigos, salt to taste. Be sure to add half a teaspoon of sugar.
Hunting sausages cut into slices and put it into the cauldron. Simmer on medium heat for 30-50 minutes until all the cabbage softens a sort of puree. Optionally, add water. Garlic added at the very end. Just before shutting down. In bigos, you can add mushrooms and apples and all turns out very tasty.
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