Description
Bigus (or bigos) -- Eastern European dish of sauerkraut with meat. Of cooking options a lot, exactly two ingredients -- a cabbage and meat. I do sauerkraut and pork. Although I remember a time when we Bigus was considered to be necessarily correct to cook with sausages). Perfect with mashed potatoes.
Ingredients
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Sauerkraut
1000 g
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Pork
600 g
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Onion
2 piece
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Tomato paste
150 g
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Vegetable oil
100 ml
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Greens
100 g
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Potatoes
500 g
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Butter
50 g
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Milk
150 ml
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Spices
20 g
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The Apium graveolens Dulce
100 g
Cooking
Prepare the products.
Onion cut into half rings, celery into several large pieces, and together with the cabbage simmer in a pan under the lid for 20 minutes on low heat. If there is still a brine, then add it, if not-pour a little water.
Potato boil in "uniform".
Pork cut into medium cubes (see 1,5), Natyam with salt and pepper and fry in oil on high heat until soft about 10 minutes.
Combine vegetables and meat in patch or saucepan with a thick bottom, add spices to taste (Bay leaf, pepper, sweet peas). Add the tomato, stir, cover and simmer on low heat 40-50 minutes. Ten minutes until cooked Bigus adding the chopped greens.
Boiled potato peel, milk heated in the bowl, but not to boiling, simultaneously dissolve in it the butter. With a potato masher mash the potatoes, gradually adding milk, until the usual consistency of mashed potatoes)
Spread on a plate Bigus, mashed potatoes, sprinkled with fresh chopped herbs and vegetables. Bon appetit!
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