An excellent recipe for a classic bigus in a multivariate. Ingredients for the dish: pork, fresh cabbage, sauerkraut, carrots, tomato
Ingredients
Pork – 400 g
Onions – 1,5 pcs.
Carrots – 1 pc.
Vegetable oil – 50 ml
Sour cabbage – 500 g
Cabbage white fresh – 250 g
Water – 240 ml
Tomato paste – 0,75 tbsp.
Salt – to taste
Cooking process
As you know, bigus is sauerkraut, stewed with meat. I bring to your attention the recipe of bigus, which has taken root in our family.
To ensure that the prepared dish was not excessively sour, sauerkraut is accepted to supplement (dilute) with fresh cabbage. Meat is pork, which is more characteristic of authentic Hungarian bigus, than beef or chicken. The preparation of Bigus in a multivarque will reduce your efforts to a minimum. Let’s get started!
In order to cook cabbage cabbage (sauerkraut and fresh) in a multivark, prepare pork, onions, carrots, vegetable oil, sauerkraut cabbage, fresh cabbage, water, tomato paste, salt.
Cut the meat into cubes, onions with half rings, and grate the carrots with a large grater. On the program “Hot” warm up in a saucepan multivarka vegetable oil, shift into it meat and vegetables.
Lightly fry all this. Salt to taste.
Pour in the water from the kettle, add the tomato paste, stir and simmer on the “Quenching” program for about 30 minutes.
Then add sauerkraut to the saucepan.
And right after the sauerkraut, add the fresh cabbage cut into thin slices in the multivark. Do not mix the layers, though at the top there will be a layer of fresh cabbage.
Simmer all together for another 30-40 minutes. At the end of the cooking (after switching off), mix the bigus in a multivark and let stand for 20 minutes.
Well, then serve. Delicious home-made bigus is ready for your tasting.
And, of course, a pleasant appetite for you !!!
Bigus in the multivark
An excellent recipe for a classic bigus in a multivariate. Ingredients for the dish: pork, fresh cabbage, sauerkraut, carrots, tomato
Ingredients
Pork – 400 g
Onions – 1,5 pcs.
Carrots – 1 pc.
Vegetable oil – 50 ml
Sour cabbage – 500 g
Cabbage white fresh – 250 g
Water – 240 ml
Tomato paste – 0,75 tbsp.
Salt – to taste
Cooking process
As you know, bigus is sauerkraut, stewed with meat. I bring to your attention the recipe of bigus, which has taken root in our family.
To ensure that the prepared dish was not excessively sour, sauerkraut is accepted to supplement (dilute) with fresh cabbage. Meat is pork, which is more characteristic of authentic Hungarian bigus, than beef or chicken. The preparation of Bigus in a multivarque will reduce your efforts to a minimum. Let’s get started!
In order to cook cabbage cabbage (sauerkraut and fresh) in a multivark, prepare pork, onions, carrots, vegetable oil, sauerkraut cabbage, fresh cabbage, water, tomato paste, salt.
Cut the meat into cubes, onions with half rings, and grate the carrots with a large grater. On the program “Hot” warm up in a saucepan multivarka vegetable oil, shift into it meat and vegetables.
Lightly fry all this. Salt to taste.
Pour in the water from the kettle, add the tomato paste, stir and simmer on the “Quenching” program for about 30 minutes.
Then add sauerkraut to the saucepan.
And right after the sauerkraut, add the fresh cabbage cut into thin slices in the multivark. Do not mix the layers, though at the top there will be a layer of fresh cabbage.
Simmer all together for another 30-40 minutes. At the end of the cooking (after switching off), mix the bigus in a multivark and let stand for 20 minutes.
Well, then serve. Delicious home-made bigus is ready for your tasting.
And, of course, a pleasant appetite for you !!!