Bigus from sauerkraut - it's so bright! Bigus recipes with sauerkraut and with different meats, vegetables, prunes, sausages

Bigus from sauerkraut - it's so bright! Bigus recipes with sauerkraut and with different meats, vegetables, prunes, sausages

Bigus is a dish that has a huge number of variations. One of the most popular is cooking from sauerkraut.

This ingredient gives an unusual and rich flavor, original flavor. In addition, it goes well with a variety of ingredients. So, biguses can be cooked at least every day!

Big sauerkraut bigus - general principles of cooking

For bigus you can use any sauerkraut. If it is peroxide or stale, then this is a great way to determine the product, dilute it with other ingredients, change the taste. If necessary, you can squeeze sour pickle and even wash the cabbage itself.

What else is put in bigus:

• meat, poultry;

• different vegetables;

• tomato paste, sauces;

• cereals;

• greens, spices.

For cooking, you need to use the dishes in which you can fry: a deep frying pan, a stewpan, a cauldron. The ingredients are laid in a specific sequence according to the recipe. Usually, some of the products are fried, then the dish is stewed until tender. Spices need to be added at the very end, remembering the vigorous taste of cabbage.

Bigus from sauerkraut with ribs

Simple bigus recipe from sauerkraut. It is cooked with pork ribs, but likewise you can take lamb. It will be delicious too.


• 400 g ribs;

• 600 g sauerkraut;

• 3 onions;

• 1 spoon of pasta;

• oil, spices.


1. If the ribs have a little lard, then you can pour some oil into the cauldron. If there is a lot of fat, it is enough to lightly smear the pot. Warm up, put chopped ribs and fry over high heat on both sides.

2. As soon as the meat is reddened, we pour the onion, cut into strips, and fry for a few minutes.

3. If the cabbage is peroxide, you can rinse. Then pour to the pork, cook over moderate heat for about twenty minutes. The brine should evaporate, and the cabbage should be slightly roasted. 4. Tomato paste is diluted in 50 ml of water. If it is not very concentrated, then take more. Fill bigus.

5. Now you can cover the pot, reduce the fire. Tomim dish about twenty minutes.

6. At the end we place laurel. We try on salt, pepper, sprinkle with herbs.

Bigus from sauerkraut with potatoes (without meat)

For the preparation of such a bigus with sauerkraut meat is not used. It turns out quite vegetarian or lenten dish.


• 5 potatoes;

• 700 g cabbage;

• 1 glass of tomato juice (you can dilute the paste);

• 2 onions;

• 4 spoons of butter;

• 2 cloves of garlic;

• 1 sweet pepper;

• greens, seasonings.


1. Cut the peeled onion into half rings, send to the pan and begin to fry.

2. After a couple of minutes, add the potatoes, cut into arbitrary slices. We make fire strong, fry with onions until half cooked.

3. Add the cabbage. Cook all the vegetables for about ten minutes.

4. At the Bulgarian pepper we take out seeds, cut into strips, add to bigus.

5. Squeeze garlic into tomato juice, pepper it, you can add any seasoning. Fill the cabbage with potatoes cooked sauce.

6. Cover the pot, bring the dish to full readiness. Throw laurel, fresh or dried herbs.

Bigus sauerkraut with sausages

Bigus recipe with sauerkraut, which does not necessarily cook with sausages. You can take sausages, hunting sausages, sausages and other similar products.


• 700 g cabbage;

• a pair of onion heads;

• 250 g sausages;

• 2 spoons of tomato paste;

• 4 spoons of butter;

• 1 sweet pepper;

• garlic, greens, seasonings.


1. Heat oil in a skillet, add onions, cut into half rings or just into strips, fry for a couple of minutes.

2. Add cabbage. Cook with onions on moderate heat for about fifteen minutes. Sauerkraut should be drier, fry.

3. Cut sausages or other similar products into circles. Thickness in half a centimeter.

4. Cut the Bulgarian pepper, do not make large pieces. 5. To dissolve the tomato with half a glass of water, add garlic, spices, mix thoroughly.

6. Fall asleep on top of the cabbage sausages, peppers, pour all the tomato dressing. If you need to get a dish thinner, you can add more water.

7. Close. Tomim Bigus on low heat for about half an hour.

8. In the end we sprinkle with greens, throw laurel and turn it off. It is better to give bigus brew, it will be tastier.

Bigus from sauerkraut with pork and prunes

One of the most delicious bigus recipes. In addition to sauerkraut need prunes. It is not necessary to soak it in advance, even if the dried fruits are very hard.


• 400 g pork pulp;

• 100 g onions;

• 700 g cabbage;

• 100 g of prunes;

• some oil;

• laurel, greens;

• 2 cloves of garlic;

• 3 tomatoes.


1. Rinse the pork pulp, cut into pieces of 20-30 grams. Put in a griddle or in a cauldron with hot oil. Fry for several minutes on each side.

2. Add onions. You can take more or less, cut into strips of medium thickness. Fry a couple of minutes.

3. Add squeezed cabbage, fry together over moderate heat until a pronounced flavor appears.

4. Rinse prunes. If it is large, then you can cut it into halves or quarters.

5. Last stir the cabbage, lay out the prunes.

6. We rub tomatoes. You can grind the combine. Pour the dish on top.

7. Cover, simmer on low heat for about 45 minutes.

8. Then you can mix bigus, season with spices, add laurel, garlic.

Bigus from sauerkraut with rice

A common variant of bigus with sauerkraut, for which it is better to use large rice. Meat for dishes, use any. Recipe without tomato, but if necessary, you can add a spoonful of pasta when pouring dishes.


• 0.4 kg of any meat;

• a glass of rice;

• 300 g sauerkraut;

• 1 large onion (or 2 small);

• 1 carrot;

• garlic, laurel;

• vegetable oil and cream.


1. Pour some oil, literally 1.5 spoons into a cauldron or a saucepan. Ship the pot to warm up. 2. Cut the meat into pieces no more than 2 cm. Fry in butter until half cooked.

3. Shred carrots straw, cut onions. Shift to the meat and fry until half cooked.

4. Add the cabbage, continue to fry. After evaporation of the brine, throw a tablespoon of butter.

5. To sort rice, rinse well to clear water, as for pilaf. Fall asleep to the vegetables.

6. At this time, the kettle should boil. Pour 2 glasses of water into a separate vessel, add salt and pepper, add any seasonings, stir and ship after the rice. If you need to add tomato paste, then throw in the water.

7. Put a bay leaf on top. We stick in several whole, but peeled garlic cloves.

8. Cover and cook as plov. That is, at the minimum fire. Fifteen minutes later, the stove can be turned off, but without opening the lid, leave the dish for half an hour in the cauldron.

Bigus sauerkraut with chicken

If the chicken is home or farm, then the bird will need to be stewed a little under the lid, just roasting may not be enough.


• 500 g chicken;

• 700 g sauerkraut;

• 2 bulbs;

• 4 tomatoes;

• 1 carrot;

• 2 cloves of garlic;

• 1 Bulgarian pepper;

• spices.


1. Heat up a few spoons of butter in a cauldron. Add chopped onion half rings, fry for a couple of minutes.

2. Add chopped chicken. Pieces can not do small, as it will. Fry with onions for up to fifteen minutes.

3. Clean the carrot, cut into strips, you can use a grater. Add to chicken. Fry a few more minutes.

4. Add sauerkraut. Cook together with chicken and vegetables without a lid until all the brine has evaporated.

5. Enter the chopped Bulgarian pepper. Immediately pour the crushed (you can just grate) red tomatoes.

6. Cover, bring to full readiness. We fill bigus with grated garlic, laurel and greens.

Low-calorie bigus from sauerkraut in a slow cooker

The recipe for easy-to-cook, low-fat bigus, which also prepares in a slow cooker, requires minimal participation. Ingredients

• 0.5 kg chicken breast;

• 300 g sauerkraut;

• 300 g fresh cabbage;

• 100 g of carrots, onions;

• 1 pepper;

• 3 tomatoes;

• 2 tablespoons of olive oil;

• spices.


1. Pour olive oil into a slow cooker, set a baking program, add onions and carrots. Cut as you like. Fry until ruddy color.

2. Cut the washed chicken fillet into large pieces of op 40-50 grams. Shallow is not necessary, otherwise the meat will be dry.

3. Cut the pepper, fresh cabbage into strips. Tomatoes are circles just pieces.

4. Putting a chicken, then sauerkraut on top of vegetables in a multicooker, on top of fresh vegetables and cover it with tomatoes. Fresh vegetables lightly salted. Pour 0.5 cups boiling water.

5. Close the slow cooker, set the extinguishing program, prepare the bigus for 45 minutes.

Big sauerkraut bigus - tips and tricks

• If there is little sauerkraut, you can add fresh vegetables, the proportion does not matter.

• For cooking bigus you can use not only fresh meat and poultry, but also smoked meat. With them it turns out much tastier.

• You can often find interesting bigus recipes with beans. Usually it is beans. If you do not have time to boil it or just laziness, you can take canned food. But in this case, add beans to the end of cooking.

• If the laurel will lie in the bigus for a long time, the dish will have an unpleasant taste. The same, if the leaf boil with other ingredients.

• To fill the dish you can use not only a tomato, but also sour cream or a mixture of them. The taste is more tender.

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