Bigus with Pork and Mashed Potatoes Recipe
Bigus (or bigos) is an Eastern European dish of sauerkraut with meat. There are many cooking options, exactly two ingredients are cabbage and meat. I cook it with sauerkraut and pork. Although I remember a time when it was considered absolutely right to cook bigus with sausages). It goes well with mashed potatoes.
Servings
8
Cook Time
90minutes
Servings
8
Cook Time
90minutes
Ingredients
Instructions
  1. Prepare the products.
  2. Cut the onion into small half rings, the celery stalk into several large pieces and simmer together with the cabbage in a frying pan, under a lid, for 20 minutes on low heat. If there is also brine, then add it, if not, pour in a little water.
  3. Boil potatoes in a “uniform”.
  4. Pork cut into medium cubes (see 1.5), rub with salt and pepper and fry in oil over high heat until half cooked for 10 minutes.
  5. Mix vegetables and meat in a saucepan or frying pan with a thick bottom, add spices to taste (bay leaf, pepper, sweet peas). Add tomato paste, stir, cover and simmer for 40-50 minutes. Ten minutes before the bigus is ready, add finely chopped greens to it.
  6. Boiled potatoes are cleaned, milk is heated in a bowl, but not to a boil, while dissolving butter in it. Using a potato masher, mash the potatoes, gradually adding milk, until the usual consistency of mashed potatoes is obtained)
  7. We put bigus, mashed potatoes on a plate, sprinkle with fresh chopped herbs and vegetables. Enjoy your meal!
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