Bigus (bigos) made from sauerkraut. Classic recipe with meat, potatoes, rice

Dishes of stewed cabbage with meat are common all over the world. In Poland and the Baltic countries they are prepared in a special way. These recipes are very popular because they allow you to create a dish with a unique taste. In Poland it is called bigus, and it is by this name that it is known to most of our compatriots. A special feature of bigus is the presence of sourness, which most successfully sets off the taste of cabbage and meat. Thanks to this, the dish remains tasty even after it has cooled down - in this case it is not served as a main course, but as a cold appetizer. This sourness is given to the dish by sauerkraut, which is added as a complement to fresh cabbage or serves as the main ingredient. Bigus from sauerkraut is not difficult to prepare - even a novice cook can do this task if he knows a few important points.

History of the dish

Traditionally, bigus is prepared in the cold season - autumn or winter. It is very nutritious and can delight you on a cold winter evening. In Poland, bigus from sauerkraut has been prepared for several hundred years, but in other countries people are also interested in the recipes for this dish; just looking at the photo makes your mouth water.

Before the Polish-Lithuanian Commonwealth was divided, bigus was made from fish or meat, adding onions, parsley, vinegar or sour fruits to the main ingredient. The famous Polish author Stanislav Czerniecki, in his book of recipes, lists variations of bigus made from hazel grouse, crayfish or carp, and even with bacon. Such original combinations were easy to prepare at that time and most often dishes were made with them.

Juicy bigus made from cabbage, meat, and mushrooms

The bigus, which has survived to this day, was “invented” only in the 18th century and was called the “robber” bigus because it was inexpensive. In its composition, the main role is given to cabbage, and smoked meats and meat only complement its taste. If earlier sourness was created with the help of fruits, then later we had to abandon such an expensive option and limit ourselves to just sauerkraut.

Interesting Facts

Why is bigus often called “hunting”? Precisely because they took him hunting with them. The pre-prepared dish was convenient to reheat at a rest stop; it helped to quickly and, most importantly, very tasty replenish spent energy. Bigos was heated in a vessel under a lid tightly sealed with dough. The pressure caused the lid to “shoot” and this meant that the dish was warm.

The hunting bigus used sausages and baked meat, which was left over after large receptions. Today, different types of meat are also used in the recipe: baked lamb, beef or pork, poultry or game, and they also make bigus with sausages, sausages, and ham. The greater the variety of meat flavors in bigus, the richer the dish.

Unusual bigus made from fresh cabbage and chicken legs with tomato paste

In the 19th century, this dish was served at the beginning of lunch, before soup, “for the appetite.” Because of the universal love for bigus in Poland, it was often eaten even at breakfast. The original version of bigus is cooked over coals for two to three days, so its taste is incomparable to the modern dish.

Basic rules for preparing bigus

Bigus is prepared in various variations, but most often its modern composition contains the following ingredients:

Fresh white cabbage;
Sauerkraut;
Smoked sausages;
Game;
Pork;
Salo.

Also, the following is added to the bigus for taste:

The preparation of bigus is divided into two parts: the cabbage is stewed separately and the meat and spices are fried separately. Then both parts are combined into one dish.

Basic rules for preparing bigus

They try not to eat bigus immediately after cooking, because it becomes truly tasty after a day or two, and sometimes longer. After “resting”, this dish acquires a truly indescribable taste.

Recipes

Now let's move on to cooking. In our version of bigus, both components (meat and cabbage) are cooked together, in one saucepan.

Bigus of meat and cabbage in a saucepan

You can prepare juicy bigus from sauerkraut with sausage according to an old recipe, using the following products as in the photo:

Fresh cabbage;
Sauerkraut;
Carrot;
Pork;
Smoked meats (ham or sausages);
Spices (cumin, ground black pepper, peppercorns, salt);
Tomato paste;
Prunes;
Vegetable oil for frying;
Wine (white or red) or water.

Bigus made from cabbage, meat and smoked sausage

Cut the washed and dried pork into small pieces. Pour vegetable oil into a cast iron or saucepan and fry the pork. When the pieces begin to brown, sprinkle the meat with salt and add grated carrots. After 5 minutes, add chopped sausage or other smoked meats.
We make sure that the frying temperature is not too high and stir the dish periodically so that nothing burns.
After another 3 minutes, add tomato paste to the meat and add wine or water with spices.
Then we put finely shredded fresh cabbage into the cast iron pot with meat, followed by sauerkraut. Reduce the heat to low and simmer the bigus under the lid for about half an hour.
When the bigus is almost ready, add chopped pieces of prunes to it, mix everything and simmer the dish over low heat for about 10 minutes.

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Classic dish recipe

Bigus from sauerkraut (the classic recipe can be studied in this article) bigus can be prepared in the simplest and fastest way. It is considered the most common. In the classic version, the treat is obtained with a calorie content of approximately 34 kcal per 100 g.

Ratio of BJU dish:

BJU	Value in g (per 100 g)
Squirrels	1,7
Fats	1,3
Carbohydrates	4,6

Composition of ingredients

For the dish you need to take:

sauerkraut – 550-600 g;
onion – 2 heads;
vegetable oil – 45-50 ml;
brine, bay leaf, salt, coriander, ground colored peppers.

The list of spices in the recipe can be changed to suit your taste. You can only use ground black pepper. You will also need cabbage brine. Its optimal amount is determined during the preparation process.

Step-by-step cooking process

The cooking process includes several stages:

For this recipe, it is best to use sauerkraut, which has already been prepared with carrots. If this vegetable is not included, it is better to add it during the process of frying the ingredients. One large carrot will be enough.
The cabbage should be squeezed out a little without pouring out the brine. The liquid must be kept in a cup. You will probably need it later in the recipe.
The onion needs to be peeled and chopped into thin strips. If desired, its portion can be increased. But in this case you will need to take more oil.
In a frying pan you need to heat about 1-1.5 tbsp. l. vegetable fat. The onion will be fried on it first. This component should be stirred frequently and kept over low heat. There is no need to cover the pan with a lid.
As a result, the vegetable should become soft and slightly golden.
Then you can add all the sauerkraut to the onion. If carrots are used separately, then they too - in grated form.
After mixing, salt the mixture and add spices to it. Salt should be added carefully, constantly tasting the treat. After all, there is usually quite a lot of it in the fermented product. Ground coriander fits perfectly into the dish.
It remains to prepare the treat for another 12-14 minutes. Fried sauerkraut quickly loses moisture. Therefore, it is recommended to leave the brine. If you notice that the vegetable has eventually become dry, you should pour about ½ tbsp into it. liquids. This can be not only brine, but also broth or plain water.
During the frying process, the cabbage should darken a little. Afterwards, you can reduce the heat to minimum and leave the vegetable to simmer under the lid. The total processing time should be at least 45 minutes.
When the consistency of the mass is completely satisfactory to the cook, it’s time to remove the lid and allow almost all the moisture in the pan to evaporate. The treat should not be too wet.

Afterwards, you can pour the remaining vegetable oil over it and leave it on the stove for another quarter of an hour.

What can I add?

If desired, the classic dish recipe can be varied with meat ingredients. For example, pieces of sausages or smoked sausage.

How to serve a dish

You can serve bigus as an independent treat. In this case, it should be sent to a small but deep bowl with high sides. On top you should decorate the delicacy with chopped green onion feathers. Separately, it is delicious to serve slices of fresh soft white bread.

Bigus in the oven

Bigus from sauerkraut can be prepared not only with pork, but also with chicken - we offer you another recipe with a photo.

Bigus cooked in the oven on a tray

Place shredded white cabbage in a cast iron pot and, after filling with water, simmer for 10 minutes, then add sauerkraut to it and leave it to simmer over low heat for an hour. Boil the mushrooms separately, fry the sausages with pieces of chicken fillet, add fried onions and tomato paste to them and simmer everything for about five minutes.
Then put all the ingredients in a baking dish, pour in wine, add salt and spices to taste - and put the dish in the oven for one hour.

Bigus of sauerkraut with pork

sauerkraut – 0.6 kg;
pork – 0.2 kg;
ham – 0.2 kg;
lard – 50 g;
onions – 100 g;
flour – 20 g;
tomato paste – 20 ml;
water – 100 ml;
vegetable oil – 20 ml;
salt, spices - to taste.

Wash the pork, dry it with paper towels and cut into small cubes or bars.
Cut the ham into pieces of the same shape and size as the meat.
Chop the lard with a knife.
Peel the onions and cut into small cubes.
Wash the cabbage and squeeze it out.
Place the pork in a bag and add flour to it. Shake the bag to coat the meat with a thin layer of flour.
Put lard in a frying pan and put it on fire. When the fat has rendered from the lard, remove the cracklings from the frying pan and place the pork in it. Fry it over high heat, stirring, for 5 minutes.
Add onion and reduce heat slightly. Fry until the onion turns golden.
Pour oil into the bottom of a non-stick pan or cauldron. Place on the stove. After a minute, add sauerkraut to the pan and fry it for 5 minutes.
Place the meat in a saucepan (or cauldron), and add the ham there. Mix everything.
Dilute the tomato paste with water and pour it over the cabbage. Don't forget to salt, pepper and add spices.
Simmer the dish over low heat for 30 minutes.

Bigus made from sauerkraut will taste better if you give it time to brew a little.

Bigus with potatoes

There is a variation of bigus made from sauerkraut with the addition of potatoes and even rice - you can find many recipes with photos on the Internet. We will now tell you how to prepare one of them.

Bigus with cabbage and potatoes, decorated with herbs

Fry the meat cut into pieces in a frying pan until golden brown on both sides. Transfer the browned meat to a large saucepan.
In the frying pan where the meat was fried, fry the onions and carrots, then simmer for about 5 minutes. Add the diced tomatoes to the pan and, after simmering a little more, transfer the vegetables to the pan with the meat. Try not to overfill the oil, but leave it in the pan - we will need it later.
Fry the potatoes, cut into large pieces, in a frying pan in the remaining oil, but not until fully cooked. Add tomato paste and simmer for a couple of minutes. Then transfer the potatoes to the meat, stir the contents of the pan, add a little water and put on fire.
Place the shredded cabbage in a saucepan and simmer all together until fully cooked.

As you can see, this recipe does not use sauerkraut, but the taste of the dish is very rich.

With potato

Bigus from sauerkraut (the classic recipe suggests preparing a treat that is more like a side dish than a main dish) can be varied with potatoes and meat. Pork also fits perfectly into Bigus as an alternative recipe. Additionally, lard will also be used. It must also be pork.

Composition of ingredients

For the dish you need to take:

sauerkraut – 470-500 g;
potatoes – 750-800 g;
pork – 350-370 g;
lard – 80-100 g;
carrots and onions – 1 pc.;
tomato paste - 1.5-2 tbsp. l.;
laurel leaves – 2 pcs.;
spices, salt and pepper.

Step-by-step cooking process

The cooking process includes several stages:

It is recommended to start the process with vegetables. The cabbage should be removed from the jar and lightly squeezed to remove excess brine. If the product is overly acidic, you can also rinse it with cool water. Then you will additionally need to squeeze it out of it.
The onion will need to be peeled and finely chopped, and the carrots will need to be processed with a grater with large divisions.
You are allowed to do as you please with potatoes. You can chop it into medium cubes or cubes. It is important not to cut the product too finely, otherwise during the stewing process it can turn into puree. And such an ingredient in a real bigus is completely unnecessary.
You need to place a frying pan with a thick bottom on the stove. Lard, chopped into neat cubes, is immediately poured into it. Enough fat should be rendered out of it. The cracklings can be either removed from the dishes or left in place. If the cook does not have lard in stock or simply does not want to add it, it is also possible to use ordinary vegetable oil.
When the fat has already rendered, it’s time to put the meat pieces on it in the frying pan. The pork will cook until lightly golden. In this case, it is recommended to make the fire slightly above average.
Following the meat, you can add vegetables to the pan, except potatoes and cabbage. They need to be cooked until soft. This will take approximately 3-4 minutes. It is important to remember to stir the food so that it does not burn.
After 7-8 minutes you can add potatoes. It will be enough to heat its pieces in a frying pan for just a couple of minutes.
The final addition will be squeezed sauerkraut. It remains to fill everything with water with tomato paste diluted in it. At this stage, be sure to salt the mass, add spices, and add bay leaves.
After mixing the products, you should evaluate the amount of liquid in the dish. It should cover more than half of all components. If necessary, you can add more water, broth, or brine. Then, under the lid on the lowest heat, the treat will simmer for about 35-40 minutes.

Before serving, place the treats on plates and garnish with fresh herbs.

How to serve a dish

It’s delicious to try ready-made bigus with homemade pickles. For example, serve it separately with pickled tomatoes, cucumbers and garlic. Bread will complement the meal deliciously.

Lenten bigus

Bigus from sauerkraut can even be prepared in a slow cooker - there are many recipes with photos that describe the simple process of preparing it. We want to talk about the lean or vegetarian version of bigus.

For it you will need:

fresh and pickled cabbage
onion
carrot
mushrooms
prunes
tomato paste
spices
garlic
greenery.

Fry the onion, add grated carrots to it and simmer them together for about 5 minutes. Then add finely chopped mushrooms and leave for another 10 minutes.
Add shredded cabbage (fresh and pickled), pieces of prunes and a little water to the vegetables. Simmer everything until almost done. At the end, add spices, herbs, tomato paste, garlic to the dish and keep it on the fire for about five more minutes.

Bigus is a dish that can be prepared with inspiration, using your imagination. The more different ingredients it contains, the tastier it turns out. There are recipes for bigus with photos, where it is prepared from sauerkraut with rice, with apples, with lard and even with wild garlic. Which dish will become your signature dish is up to you!

Bigus with sausages

Bigus is a traditional dish of Polish and Ukrainian cuisine. The basis of bigus is stewed sauerkraut. Bigus is prepared in different ways. In the traditional version, preparing bigus takes a lot of time. It is stewed and cooled and again stewed and cooled. And so on for several days. It is believed that the taste of bigus only gets better over time. And after stewing, bigus is stored for weeks in a cold cellar and eaten within a month. This dish was a favorite dish of King Jagiello (Lithuania), who was an avid hunter. And bigus was prepared especially for him with the addition of various game that he brought from hunting. But in our time, bigus has long been prepared in a modern version, more simplified and less time-consuming. There are a lot of recipes for making bigus. Today I will tell you how to cook bigus with semi-finished meat products. Namely, with smoked sausages. Cooking time:

1 hour 20 minutes.
Difficulty:
medium.
Ingredients:

Sauerkraut – 300 g
Fresh cabbage – 400 g
Carrots – 1 pc.
Sausages – 3-4 pcs.
Sunflower oil – 20 ml
Ketchup - to taste

Progress:

Cut fresh cabbage into squares or strips.
And stir it into a greased frying pan. Pour some water. Let's take carrots. Wash her. And using a knife or a hard sponge, scrape off the skin (the skin can simply be cut off). Three carrots on a coarse grater. Add it to the cabbage. Then add sauerkraut. And mix well. If you don’t like salty bigus, you can rinse the sauerkraut first. Sauerkraut and fresh cabbage go very harmoniously. And they create an unusual sour-salty taste. After the cabbage is in the frying pan, cover the frying pan with a lid. Simmer for half an hour. Mix well. In the process of extinguishing, reduce the heat. Cut the sausages into strips, rounds or squares, as you prefer. And put them in a frying pan with cabbage. Mix well. If necessary, add a little more water. Simmer for 20-25 minutes.
During this time the cabbage should become soft. If desired, you can add a little ground black or red pepper to the bigus. It will make the dish more piquant and appetizing. Sometimes I add tomato paste or tomatoes to this bigus. As well as various seasonings and herbs. Bigus is not only tasty, but also healthy and low in calories. One serving of bigus (150 g) contains only 110 calories. Bigus also contains vitamins K, U, C, B1, B3, B9, B12, A, PP, D, etc. To receive the best articles, subscribe to Alimero’s pages on Yandex Zen, Vkontakte, Odnoklassniki, Facebook and Pinterest!

Step-by-step recipe with photos

Today we are preparing bigus (bigos) with fresh cabbage and smoked sausages. There is a sea of variations: bigus with various smoked meats, fresh meat, ribs, sausages, with tomatoes, with sour and fresh cabbage, with various additives to taste.

Here is the simplest and most common recipe. To make it tasty, use smoked sausages.

To prepare bigus with sausages and fresh cabbage, we will need all the products on the list.

Peel and chop the onion in a convenient way. Fry the onion in a couple of tablespoons of vegetable oil until light golden brown.

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Add carrot sticks. Fry for five minutes.

Cut the sausages into rings. I have three types of sausages and all with smoked flavor.

Add shredded cabbage to the fried carrots and onions. If necessary, add more oil. Stirring, fry cabbage with vegetables. Salt and pepper.

Sausages need to be fried separately until golden brown.

As soon as the cabbage is slightly fried and reduced in volume, add the fried sausages, bay leaf, pour in the broth, cover with a lid and simmer the bigus until the cabbage is soft.

The degree of softness of the cabbage should suit you, and broth should remain at the bottom. Juicy bigus - delicious bigus. I needed a little sourness, so I added a teaspoon of tomato paste.

Juicy bigus with sausages is ready. You can sprinkle with herbs for brighter colors.

Sauerkraut bigus, a classic recipe that many housewives want to master, is present in many cuisines. In Poland it is prepared in a special way, so the dish has a unique taste. It has a sourness that perfectly reveals the taste of meat. Even if the dish has cooled down, it can be served as a snack.

Fresh cabbage bigus with sausages

Compound:

fresh cabbage – 0.5 kg;
sausages – 0.25 kg;
onion – 100 g;
carrots – 100 g;
tomato paste – 20 ml;
vegetable oil – 20 ml;
bay leaf – 2 pcs.;
dried dill – 5 g;
salt, pepper - to taste;
water – 80 ml.

Cooking method:

Wash the cabbage, remove the outer leaves. Cut the cabbage into squares about 1.5–2 cm wide or simply shred it.
Remove the sausages from the film and cut into thick slices, about 1 cm each.
Peel the carrots and chop them on a grater with narrow holes.
Remove the skin from the onion and cut it into small pieces.
Heat a small amount of oil in a thick-walled saucepan or cauldron. Place onions and carrots in it and fry them until golden brown.
Add the sausage pieces and fry them for a couple of minutes.
Add cabbage and stir. Salt, pepper, add dill.
Dilute the tomato paste with water and pour it into the container with the cabbage and sausages. Stir again.
Place laurel leaves on top.
Cover the saucepan or cauldron with a lid. Simmer over low heat for 30–40 minutes. Cooking time depends on the size of the cabbage circles and the age of the cabbage itself: finely shredded young cabbage will cook faster.

Bigus made from fresh cabbage with sausages can completely fill the second course, but many of our compatriots serve it with mashed potatoes. If you decide to follow their example, there will be no trouble, just lunch will be even more satisfying.

How to make bigus from sauerkraut?

Many housewives want to make bigus from sauerkraut, the classic recipe of which is characterized by unique taste properties:

Meat will be the main component in the bigus. It may be a small quantity, but it must be of high quality, so it is recommended to pay significant attention to its selection.
To create a classic bigus from sauerkraut, preference in meat should be given to a chilled product; when frozen, it loses its taste.
Sausages, which may be included in the dish, will add a pleasant smoked aroma.
Sauerkraut, due to its sour note, will complement the bigus with the desired flavor, so there is no need to use lemon juice, wine and vinegar.
If desired, you can combine fermented and fresh ingredients. The types of meat can also vary, they can be combined with each other, the meat can be fresh or smoked.
Depending on what taste you want to give to the delicacy, you can use ingredients such as sour cream, tomatoes or the appropriate paste, and all kinds of savory spices. Homemade, self-prepared ketchup can be a real highlight.
The dish can be made in different flavors: more delicate or spicy, this varies by adding seasonings.
Before use, sauerkraut must be rinsed, squeezed out excess water, and only then placed in a bigus. Potatoes and rice will help you make bigus soft and not very sour.

Bigus from fresh and sauerkraut - recipe

Bigus made from fresh sauerkraut has unsurpassed taste, the classic recipe of which will help you get a unique dish. You can use absolutely any meat ingredient, from duck, rabbit to pork, veal and domestic chicken. Smoked sausages will be a piquant highlight.

sauerkraut and fresh cabbage - 500 g each;
onion - 300 g;
carrots - 200 g;
pork - 500 g;
smoked sausages - 200 g;
tomato paste - 3 tbsp. l.;
prunes - 100 g;
garlic - 3 cloves.

Chop carrots and onions and fry.
Add sauerkraut. Simmer for 10-12 minutes.
Chop and lightly mash fresh cabbage and add to other vegetables.
Chop the pork, fry separately, then add to the vegetables.
Add the remaining ingredients except the sausages. Simmer for 30 minutes.
Cut the sausages into slices. Attach them to the mass along with the remaining components. Continue simmering.
Bigus made from fresh and sauerkraut will be ready in an hour.

Bigus of sauerkraut with rice

An interesting variation is sauerkraut bigus, which includes rice. This dish will be more like pilaf. You can make cooking much easier if you use sausages instead of meat. As a result, the bigus will have a beautiful brown color and a delicious aroma. It can be served in portions in plates.

cabbage - 2 cups;
rice - 1 glass;
onion - 1 pc.;
sausages - 4 pcs.;
garlic - 2 cloves;
tomato paste - 1 tbsp. l.

Steam the rice with boiling water (3 cups).
Chop the onion and fry. Add cabbage, fry for 10 minutes.
Cut the sausages into slices, add to the cauldron along with the cabbage, simmer for another 5 minutes.
Combine rice with vegetables. Add half a glass of water.
Bring the bigus to a boil, remove from the stove.
Delicious sauerkraut bigus should brew for 20 minutes.

Bigus with sauerkraut and potatoes

You can conduct a culinary experiment and make bigus from sauerkraut and potatoes. These two types will become an incredibly organic combination, giving the dish a unique taste combination. A traditional addition would be a combination of onions and carrots. With their help you can create a real vegetable mix.

onions, carrots - 2 pcs.;
chicken fillet - 600 g;
cabbage - 1 cup;
garlic - 3 cloves;
tomato juice - ½ cup;
potatoes - 5 pcs.

Chop onions and carrots and fry.
Cut the fillet, fry and add to the vegetables.
Add potatoes and continue simmering for about 7 minutes.
Add cabbage. Pour in tomato juice and simmer the sauerkraut bigus with meat for another 20 minutes.

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Bigus of sauerkraut with sausages

An extremely original variation of the usual dish will be bigus with sausage and sauerkraut. This recipe uses bell peppers and butter to help soften the acidity of the main vegetable. Any option can serve as a side dish, it can be rice or some other cereal, potatoes.

cabbage - 500 g;
sausages - 200 g;
tomato paste - 30 ml;
bell pepper - 250 g;
onion - 150 g;
butter - 40 g.

Mix bell pepper with cabbage.
Chop the onion into half rings and sausage into slices. Fry these components in a cauldron.
Add all other products.
Simmer the bigus for about 30 minutes. 5 minutes before readiness, add butter.

Bigus with sauerkraut and pork

The recipe for bigus made from sauerkraut with meat is considered a classic one. Pork is in extreme demand. Stewed vegetables will add a unique taste to the dish. Bigus can be presented as a hot dish or absolutely cold. In the latter case, it is perfect as an original snack.

pork tenderloin - 200 g;
sauerkraut - 400 g;
fresh cabbage - 150 g;
homemade ketchup - 2 tbsp. l.;
onion - 1 pc.;
butter - 20 g.

Grind the meat and onion and fry them together.
Chop fresh cabbage and add to the mixture along with sauerkraut. Simmer the mixture for 50 minutes.
Add ketchup, simmer for another 10 minutes. When the dish is ready, place a piece of butter on top.

Bigus with beef and sauerkraut

An alternative option would be a recipe for bigus made from sauerkraut with the addition of beef. It is allowed to combine two types of meat at once. A small amount is required to saturate the dish with a unique meaty flavor. The main component is traditionally cabbage.

beef - 200 g;
cabbage - 500 g;
tomato paste - 2 tbsp. l.;
onion - 1 pc.;
butter - 20 g.

Fry chopped onion.
Separately simmer the beef and combine with onions and cabbage.
Simmer the bigus for 30 minutes.

Bigus of sauerkraut with minced meat

You can use extremely simple preparation of bigus from sauerkraut, if you use minced meat for this. It can be prepared in advance in the refrigerator and defrosted immediately before cooking. Due to the fact that the meat is pre-twisted, it can be fried very quickly.

cabbage – 1 kg;
minced meat – 400 g;
carrots – 1 pc.;
garlic – 3 cloves;
basil – 0.5 tsp.

Fry the minced meat, add carrots and continue frying.
Add cabbage and simmer for 20 minutes. At the end add garlic, basil, spices.

Sauerkraut bigus without meat

Vegetarians will also be able to please themselves with a delicious delicacy if they adopt a recipe for making bigus from sauerkraut, which does not contain meat. The dish is perfect as an option for fasting. The main ingredients will be a variety of vegetables, supplemented with spicy seasonings.

cabbage – 200 g;
potatoes – 4 pcs.;
onions – 2 pcs.;
carrots – 1 pc.;
green peas – 1 pc.;
tomato paste – 1 tsp.

Chop vegetables.
Fry onions and carrots. Add cabbage, simmer for 10 minutes.
Add the rest of the ingredients and simmer for 20 minutes.

Sauerkraut bigus in a slow cooker - recipe

Sauerkraut bigus in a slow cooker is easy to prepare. You can include many different ingredients and make something like a meat hodgepodge. To do this, they take all kinds of smoked meats, such as sausages, brisket, and sausages. If you add mushrooms, the delicacy will be truly unsurpassed.

cabbage – 800 g;
smoked meats – 300 g;
onions, carrots - 1 pc.;
mushrooms – 250 g;
spices.

Place smoked meats, vegetables, mushrooms in a bowl.
Place cabbage and spices on top
Simmer the bigus for an hour in the “Baking” mode.

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Bigus of sauerkraut with rice

Compound:

beef – 0.2 kg;
pork – 0.2 kg;
rice – 0.2 kg;
sauerkraut – 0.3 kg;
onions – 150 g;
carrots – 150 g;
garlic – 1 clove;
bay leaf – 1 pc.;
vegetable oil - how much will be needed;
butter – 30 g;
water – 100 ml;
salt, seasonings - to taste.

Cooking method:

Wash the pork and beef and dry with napkins. Cut them into approximately equal pieces. It is advisable that their size does not exceed 1.5 cm.
Pour cool water over the sauerkraut and rinse after 10 minutes. Squeeze with your hands to remove excess moisture.
Peel the carrots and cut into strips.
Remove the skins from the onion and cut it into thin half rings.
Boil the rice until half cooked in salted water.
Heat vegetable oil in a cauldron or large saucepan. Place the meat in it and fry, stirring, for 5-10 minutes until all the pieces are covered with an appetizing crust.
Add onions and carrots, chopped garlic with a knife. Continue frying the meat and vegetables until they turn golden brown.
Reduce heat and add cabbage. Pour in water.
Add rice and spices, add salt. Simmer for 20 minutes.
Add butter, stir.

Bigus prepared according to this recipe is best served hot. If the dish is sprinkled with fresh herbs, it will look even more appetizing.