Bigus is a dish that has a huge number of variations. One of the most popular is sauerkraut cooking.
This ingredient gives an unusual and rich taste, original aroma. In addition, it goes well with a variety of ingredients. So, bigus can be cooked at least every day!
Sauerkraut bigus - general principles of preparation
For bigus, you can use any sauerkraut. If it is peroxidized or stuck, then this is a great way to identify the product, dilute it with other ingredients, and change the taste. If necessary, you can squeeze the acid brine and even rinse the cabbage itself.
What else is put in the bigus:
• meat, poultry;
• various vegetables;
• tomato paste, sauces;
• cereals;
• herbs, spices.
For cooking, you need to use the dishes in which you can fry: a deep frying pan, stewpan, cauldron. The ingredients are laid in a certain sequence according to the recipe. Typically, some products are fried, then the dish is stewed until cooked. Spices should be added at the very end, remembering the vigorous taste of cabbage.
Sauerkraut bigus with ribs
Simple sauerkraut bigus recipe. It is cooked with pork ribs, but similarly you can take lamb. It will also be delicious.
Ingredients
• 400 g of ribs;
• 600 g sauerkraut;
• 3 onion heads;
• 1 spoon of pasta;
• oil, spices.
Cooking
1. If there is little fat on the ribs, then you can pour a little oil into the cauldron. If there is a lot of fat, it is enough just to lightly grease the vessel. Warm up, put the chopped ribs and fry over high heat on both sides.
2. As soon as the meat is browned, we throw the onion, chopped into strips, and fry for several minutes.
3. If the cabbage is peroxidized, then you can rinse. Then pour over to pork, cook over moderate heat for about twenty minutes. The brine should be evaporated, and the cabbage should be fried a little.
4. Tomato paste diluted in 50 ml of water. If it is not very concentrated, then take more. Fill the bigus.
5. Now you can cover the vessel, reduce the fire. Stew the dish for about twenty minutes.
6. At the end we put the laurel. We try on salt, pepper, sprinkle with herbs.
Sauerkraut bigus with potatoes (without meat)
To prepare such a bigus with sauerkraut, meat is not used. It turns out quite a vegetarian or lean dish.
Ingredients
• 5 potatoes;
• 700 g of cabbage;
• 1 glass of tomato juice (you can dilute the paste);
• 2 onion heads;
• 4 tablespoons of oil;
• 2 cloves of garlic;
• 1 sweet pepper;
• greens, seasonings.
Cooking
1. Cut the peeled onions in half rings, send them to the pan and start frying.
2. After a couple of minutes, add the potatoes cut into arbitrary slices. We make a strong fire, fry with onions until half ready.
3. Add the cabbage. We cook all the vegetables for about ten minutes.
4. We take out the seeds from the Bulgarian pepper, cut into strips, add to the bigus.
5. We squeeze garlic into tomato juice, pepper, you can add any seasoning. Pour the cabbage with potatoes into the cooked sauce.
6. Cover the dish, bring the dish to full readiness. We throw laurel, fresh or dried herbs.
Sauerkraut bigus with sausages
A recipe for bigus with sauerkraut, which is not necessary to cook with sausages. You can take sausages, hunting sausages, pork sausages and other similar products.
Ingredients
• 700 g of cabbage;
• a pair of onion heads;
• 250 g sausages;
• 2 tablespoons of tomato paste;
• 4 tablespoons of oil;
• 1 sweet pepper;
• garlic, herbs, seasonings.
Cooking
1. Heat the oil in a frying pan, add onions, cut into half rings or just straws, fry for a couple of minutes.
2. Add cabbage. Cook with onion over moderate heat for about fifteen minutes. Sauerkraut should be drier, fry.
3. Cut sausages or other similar products into circles. The thickness is half a centimeter.
4. Cut the bell pepper, do not make large pieces.
5. Dilute the tomato with half a glass of water, add garlic, spices, mix thoroughly.
6. Pour sausages, peppers over cabbage, pour over tomato sauce. If you want to get a thinner dish, you can add more water.
7. Close. Tomim bigus on a small fire for about half an hour.
8. At the end, sprinkle with herbs, throw the laurel on and off. It’s better to let the bigus brew, it will be tastier.
Sauerkraut bigus with pork and prunes
One of the most delicious bigus recipes. In addition to sauerkraut, prunes will be needed. Soak it in advance is not necessary, even if the dried fruit is very hard.
Ingredients
• 400 g of pork pulp;
• 100 g of onion;
• 700 g of cabbage;
• 100 g of prunes;
• some oil;
• laurel, greens;
• 2 cloves of garlic;
• 3 tomatoes.
Cooking
1. Rinse the pork pulp, cut into slices of 20-30 grams. Put in a frying pan or in a cauldron with warmed oil. Fry for several minutes on each side.
2. Add onion. You can take more or less, cut into strips of medium thickness. We fry a couple of minutes.
3. Add the squeezed cabbage, fry together over moderate heat until a pronounced aroma appears.
4. Rinse the prunes. If it is large, then you can cut it into halves or quarters.
5. The last time we stir the cabbage, spread the prunes.
6. Rub the tomatoes. Can be chopped with a combine. Water the dish from above.
7. Cover, simmer over low heat for about 45 minutes.
8. Then you can stir the bigus, season with spices, add laurel, garlic.
Sauerkraut bigus with rice
A common version of bigus with sauerkraut, for which it is better to use large rice. Use any meat for the dish. The recipe is without tomato, but if necessary, you can add a spoonful of pasta when filling the dish.
Ingredients
• 0.4 kg of any meat;
• a glass of rice;
• 300 g sauerkraut;
• 1 large onion (or 2 small);
• 1 carrot;
• garlic, laurel;
• vegetable and butter.
Cooking
1. Pour a little oil, literally 1.5 tablespoons into a cauldron or in a stewpan. We send the dish to heat up.
2. Cut the meat into pieces no more than 2 cm. Fry in oil until half-cooked.
3. Chop the carrots into strips, cut the onions. We shift to meat and fry until half ready.
4. Add the cabbage, continue to fry. After evaporating the brine, we throw a tablespoon of butter.
5. Sort the rice, rinse well until clear water, as for pilaf. We fall asleep to vegetables.
6. At this time, the kettle should boil. Pour 2 cups of water into a separate bowl, salt and pepper, add any seasonings, stir and send after the rice. If you need to add tomato paste, then throw in water.
7. Put a bay leaf on top. We stick a few whole but peeled garlic cloves.
8. We cover, cook in the same way as pilaf. That is, on a minimum fire. Fifteen minutes later, the stove can be turned off, but without opening the lid, leave the dish for half an hour in a cauldron.
Sauerkraut bigus with chicken
If the chicken is home or farm, then the bird will need to be slightly extinguished under a lid, just frying may not be enough.
Ingredients
• 500 g of chicken;
• 700 g sauerkraut;
• 2 onions;
• 4 tomatoes;
• 1 carrot;
• 2 cloves of garlic;
• 1 Bulgarian pepper;
• spices.
Cooking
1. Heat a few tablespoons of oil in a cauldron. Add chopped onion in half rings, fry for a couple of minutes.
2. Add chopped chicken. Pieces can not be made small, as it turns out. Fry with onions for up to fifteen minutes.
3. Peel the carrots, cut into strips, you can use a grater. Add to the chicken. Fry for a few more minutes.
4. Add the sauerkraut. We cook together with chicken and vegetables without a lid until the whole brine evaporates.
5. Introduce the chopped bell pepper. Immediately pour the crushed (you can just grate) red tomatoes.
6. We cover, bring to full readiness. Season the bigus with grated garlic, laurel, herbs.
Low-calorie sauerkraut bigus in a slow cooker
The recipe for an easy-to-cook, low-calorie bigus, which is also cooked in a multicooker, requires minimal participation.
Ingredients
• 0.5 kg of chicken breast;
• 300 g sauerkraut;
• 300 g of fresh cabbage;
• 100 g of carrots, onions;
• 1 pepper;
• 3 tomatoes;
• 2 tablespoons of olive oil;
• spices.
Cooking
1. Pour olive oil into the multicooker, set a baking program, add onions and carrots. Cut as you like. Fry until golden brown.
2. Cut the washed chicken into large pieces of op 40-50 grams. It is not necessary to grind, otherwise the meat will be dry.
3. Cut the pepper, fresh cabbage into strips. Tomatoes in circles are just slices.
4. Put the chicken in a slow cooker over vegetables, then sauerkraut, fresh vegetables on top and cover it with tomatoes. Fresh vegetables are slightly salted. Pour 0.5 cups of boiling water.
5. Close the slow cooker, set the fire extinguishing program, prepare a bigus for 45 minutes.
Sauerkraut bigus - useful tips and tricks
• If sauerkraut is not enough, you can add a fresh vegetable, the proportion does not matter.
• For cooking bigus, you can use not only fresh meat and poultry, but also smoked meats. With them it turns out much tastier.
• Often you can find interesting recipes for bigus with beans. Usually it is a bean. If there is no time to boil it or just laziness, you can take canned food. But in this case, you need to add beans at the end of cooking.
• If the laurel will lie in a bigus for a long time, the dish will have an unpleasant taste. The same if boiling a leaf along with other ingredients.
• For pouring dishes, you can use not only tomato, but also sour cream or a mixture thereof. The taste is more tender.
