Bigus, and among some peoples bigos, refers to traditional Slavic cuisine. The basis of the dish, of course, in addition to meat, is sauerkraut. The most important component of all Slavic dishes. For example, in the Czech Republic, no hot dish is complete without sauerkraut. It is used as a side dish for all types of meat. It was there that my husband and I discovered sauerkraut.
It is necessary
500 g of pork, certainly sauerkraut, 1 large onion, 1 carrot, 150 g prunes mayonnaise, salt, pepper, spices to taste
Instructions
Step 1
Pour a little vegetable oil into a saucepan or cauldron (you can also use a rooster), put on a small fire. Cut the meat into small pieces, rub with salt, pepper and spices, then put in a saucepan and fry a little.
Step 2
Then add finely chopped onion and grated carrots to the same place, simmer over low heat.
Step 3
Squeeze mayonnaise into a small container with a tight lid and pour a glass of water, close and shake well. A very convenient way, as the mayonnaise dissolves completely and you get a liquid like milk. Pour the resulting mixture into a saucepan, simmer for 20-30 minutes.
Step 4
We rinse the sauerkraut very well under running cold water and cut it into strips. Then we put it in a saucepan with meat and vegetables. We also add well-washed prunes. Stir, close the pan with a lid and simmer over low heat until tender (about an hour).
Step 5
After it has already become clear that the dish is ready, you need to let it stand for some more time - 10-15 minutes, so that the cabbage absorbs the meat juice.
