kurw4leh
Jezus Chrystus   Aruba
 
 
Polish bigos recipe

Components
Quantity of serving: 6
1.5 kg sauerkraut
2 onions, finely chopped
2 tablespoons of oil
1 loin of sausage, cut into slices
250 g of boneless beef, cut into cubes
250 g of veal (or pork shoulder), cut into cubes
100 g of bacon, diced
150ml red wine
3 tbsp tomato concentrate (optional)
1/2 handfuls of dried mushrooms
1/2 handful of dried prunes
2-3 bay leaves
3-5 grains of English herb
1 tablespoon of cumin
1 teaspoon of marjoram
Salt and pepper to taste


A method of preparing
Preparation: 20min. > Cooking: 2 hours > Done in: 2h 20min.
Wash cabbage under running water if it is very sour. Squeeze out the excess juice and then shred. Put in a large pot and pour in boiling water, add plums, bay leaves and allspice. Stew until soft (about 50 minutes).
In the meantime pour dried mushrooms in boiling water in a small pot. Set aside.
Onion to fry to get up. Add the sausage to the fried onion and fry it on toast.
In a separate pot boil about a liter of water. For boiling water add beef, veal (or spatula) and bacon. Cook for about 20 minutes and then strain the meat.
When the cabbage is soft, add mushrooms (diced and cut into small pieces), meat and sausage onions. Cook on low heat without covering for 20 minutes. If there is too much water, you should pour it out.
Add red wine and cook for another 15 minutes. Season with marjoram, caraway, salt and pepper. Add tomato puree (optional) and heat well even with stirring. If the bigos is too dry, water with mushrooms.
If you want the bigos to be more delicious, you can still chew it on a small fire covered for an hour. But be careful not to stick and occasionally stir, and if it is dry - water it with mushrooms
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Comments
[SR] BAHOG OTEN 10 Sep, 2017 @ 5:16am 
+rep
kurw4leh 16 Aug, 2017 @ 2:51pm 
nie nie nie ja stad wypierdalam ;-;
Arbitralno ambiwalentny Syjon 23 Jul, 2017 @ 12:43pm 
+rep za przepis na bigos




(Ale pierogów to chuy nie dal ) ;c