Began from sauerkraut

Today we will tell you how to prepare bigus from sauerkraut. This dish can be served independently for dinner or for any family celebration. It turns out to be incredibly tasty, useful and fragrant.

The recipe for bigush from sauerkraut

Ingredients:

• sauerkraut - 600 g;
• pork - 200 g;
• ham - 150 ml;
• red semisweet wine - 150 ml;
• bulb - 1 piece;
• pork fat - 50 g;
• tomato paste - 2 tbsp. spoons;
• flour - 1 tbsp. a spoon;
• spice.

Preparation

Pork thoroughly washed, dried and cut into small cubes with a knife. In a frying pan, warm up a few spoons of vegetable oil and lay raw meat. Fry it on high heat for 3 minutes, stirring. Then we shift the pork to a paper towel and leave it to cool.

Salo cut into small pieces and put on a heated frying pan. Fry it on moderate heat for 5 minutes until golden brown, and then put it on a plate.

We process the bulb, shred quarters and pass it in a frying pan until it is soft. After that, spread tomato paste, heat for about a minute, remove from heat and leave to cool.

We pour vegetable oil into the kozanok, heat it and throw sauerkraut. Fry it over medium heat for 3 minutes, stirring. We chop the ham into small cubes and add it to the kozanok along with the ham, onions, fried bacon and pieces of pork. Thoroughly mix everything and prepare the dish without the lid on medium heat. After a few minutes, pour in red wine, pour in flour, paprika, spices to taste and stir. We prepare the bigus 15 minutes on moderate fire. Greenery is washed, dried and crushed with a knife. Sprinkle the ready bigus from sauerkraut with fresh herbs, remove the dish from the fire and cover it with a lid.

Bigus from sauerkraut with potatoes

Ingredients:

• beef pulp - 500 g;
• bulb - 1 piece;
• fresh cabbage - 500 g;
• sauerkraut - 1 kg;
• vegetable oil;
• potatoes - 3 pcs .;
• spice.

Preparation

It is best, of course, to prepare a bigus in a cauliflower. But if it does not, do not worry, but take a pan with a thick bottom. Pour a little oil into it, warm it and fry the meat, chopped pieces. And by this time we process the bulb, shred it and throw it to the meat. We peel the potatoes, cut them into cubes and send them for 10 minutes to the cauldron. Now came the turn of sauerkraut. We squeeze it with our hands, wash it if necessary and put it in bigus. Dinner for about 20 minutes, stirring. Fresh cabbage shred, add to the pan, add salt and stew for 15 minutes under the lid.

Bigus from sauerkraut in a multivariate

Ingredients:

• fresh cabbage - 0.5 fork;
• bulb - 1 piece;
• dried forest mushrooms - 100 g;
• sauerkraut - 500 g;
• smoked sausage - 400 g;
• broth - 1 item;
• garlic - 2 cloves;
• spice.

Preparation

So, fresh cabbage shinkuem large strips and put in the capacity of multivark. With sauerkraut lightly squeeze out the juice and add it to the saucepan. We clean the bulb, cut it large and send it there. Mushrooms are processed, cut into pieces and distributed over all vegetables. Smoked sausage chopped in circles and thrown into the multivark. Sprinkle all the salt to taste, pepper and cumin. Fill everything with broth, put entire cleaned cloves of garlic and close the device with a lid. Turn on the slow cooking mode for 6 hours. After about an hour, open the pan and carefully mix the contents. After the cabbage gets a light brown tinge - bigus is ready!