Bigus with apples and lingonberry jam

Description

Bigus (Bigos) - a traditional dish of Polish cuisine. Also, it is typical for Ukraine, Belarus and Lithuania. But in the era of globalization it is an excellent dish and migrated to Russia and enjoys well-deserved popularity here. Options Bigus great variety - and the knuckle, and with bacon and smoked ribs. In Bigus and add the prunes, and raisins, and plum jam. My version with apples and lingonberry jam and a drop of the favorite soy sauce!

Ingredients

Pork

500 g
Cabbage

500 g
Sauerkraut

500 g
Sausages

300 g
Onion

100 g
Carrots

100 g
Tomatoes in own juice

50 g
Jam

3 Tbsp
Soy sauce

2 Tbsp
Sugar

3 Tbsp
Broth

400 ml
Apple

200 g
Fat

100 g
Cumin

0.5 tsp
Garlic

3 tooth
Bay leaf

3 piece

Cooking

Salo cut into small cubes and witopia in the pan

Same here, add the diced pork and fry it well from all sides

Continuing to fry, add onions and carrots, fry all together

Press the sauerkraut from the brine. If the cabbage is too sour, rinse it with warm water and wring out. Add sauerkraut to meat, this add the lingonberry jam and stir and lightly fry all together.

Now, add Kikkoman soy sauce Pour in the broth (or water) and simmer, covered on low heat for about 30 minutes

Fresh cabbage cut into strips, add to the skillet along with the crushed tomatoes, if necessary, add water or broth

Cut into strips sweet red Apple, add it to the cabbage, stir, cover and continue to simmer for about 20-30 minutes. In the cooking process, taste for salt/sugar. I usually add a little sugar

At the end add the chopped sausages

Grind in a mortar cumin with the garlic, season Bigus, add the Bay leaf. Turn off the stove and ready Bigus leave to infuse for about 15 minutes

Along with the sausages, add Bigus few small whole apples, so they don't have time to soft after boiling, but slightly petosiris. When serving the apples, remove. Bigus lay on plates and decorate with whole apples

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