Sauerkraut in Polish
Sauerkraut in Polish
The recipe for sauerkraut in the original is called"Bigos". This is a traditional Polish dish, which is made from cabbage and meat. It turns out very tasty and delicate. It can be served both for dinner and one of the dishes on the festive table.
You will need
- - sauerkraut 1 kg;
- - fresh cabbage 1 kg;
- - Pork pulp 1 kg;
- - Pork sausage 750 g;
- - chicken fillet 500 g;
- - dried mushrooms 100 g;
- - onion 1 pc .;
- - red wine 1 glass;
- - plum jam 2 tbsp. spoons;
- - Butter 2 tbsp. spoons;
- - cumin;
- - salt;
- - Ground black pepper;
- - Bay leaf;
- - greens of dill.
Instructions
1
Kvasshenuyu cabbage rinse, put in a saucepan. Add bay leaf, cumin, 1 tbsp. spoon of butter, pour a little boiling water and cook under a lid on medium heat until cooked. Then add red wine, plum jam and simmer for another 5 minutes.
2
Fresh cabbage finely chop, a littlesalt, pour boiling water and cook separately on medium heat for 15 minutes. Dried mushrooms rinse, add to a saucepan to fresh cabbage and cook until done, about 25 minutes.
3
Rinse meat under cold water, drypaper towel, cut into small pieces and fry on the remaining butter. Transfer the meat into the pan with the juice, add the crushed bulb and simmer over medium heat.
4
When sauerkraut is ready, connect itwith stewed fresh cabbage, add sliced sausage, stew, salt, pepper and cook under a lid over medium heat for 2 hours.
