Description
I present to you the recipe for genuine Polish bigos without compromise. The full recipe, just as it should be, "no offense to the existing site." The time specified in cooking is the time spent on the job, but not the time until ready to eat - the taste is worth it. Recipe "bargained" about 7 years ago when vacationing in the mountains, in the restaurant of the chef with a glass of hot wine. Since that time, it is one of "my&q uot; signature dishes on the day after Christmas eve. Decided not to be a toad and to share with you. Eat on health. BON APPETIT. In 100 g of finished product contains: Proteins-8.2 g; Carbohydrates 6 g; Fat 3.8 g; Calorie - 91 kcal.
Ingredients
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Pork ribs
550 g
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Pork
300 g
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Brisket
250 g
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Sausage
250 g
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Prunes
130 g
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Mushrooms
50 g
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Cabbage
-
Onion
250 g
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Apple
600 g
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Butter
15 g
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Semi-dry red wine
300 ml
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Spices
-
Bay leaf
4 piece
Cooking
Our ingredients
Mushrooms and plums soaked overnight in water. Then boil the mushrooms in the same water for about 30 minutes. Pour the water into the pan, it will go for bigos. Smoked ribs cook for about 60-90 minutes until the meat begins to move away from the bone.
Squeeze sauerkraut.
Sauerkraut finely chop, cabbage shinkuem.
Mix our cabbage, pour a glass of warm water and put on stove, cook for about 45 minutes, stirring occasionally.
While the cabbage is cooking, cut into cubes smoked.
Cut boiled mushrooms and soaked plums.
Apples peeled, cut out the middle and RUB on a coarse grater. I missed the onions through the blender for 1-2 seconds to not get a mess.
Onions fry in butter.
After 45 minutes of cooking cabbage add the grated apples and mix well.
Then add meats and mix well.
At the end add the mushrooms, plums and onions. Pour the water remaining after cooking the mushrooms, ribs, and soaked plums, and bring to a boil.
Add all the cooked spices, Bay leaves and 250 g of wine, mix thoroughly. Bring to the boil and reduce the heat to such an extent that little "bubbling". After boil, cook for about 50 minutes, stirring every 3-4 minutes so it doesn't stick. Unfortunately, this is not the end. Give bigos to cool down and sent it in the fridge.
The next day in 250 g of boiling water, adding 50 g of wine and pour it in bigos, stirring, bring to a boil and cook on low heat for about 10 minutes, stirring so it doesn't burn. Allow to cool and put into the fridge. After at least 12 hours our bigos is ready. Heated and enjoy the taste. Feeding preheated.
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