German cookbooks look for Latin origin and translate the word bigos - "two flavors". "Bi" that is two, "gos" that is taste, that is, a combination of sauerkraut with fresh white cabbage.
The basis is cabbage and meat. There are many ways to prepare this dish and its variations. The only differences are in some ingredients, the order of addition and the proportion. White and sauerkraut are the basis of plants. The meat part consists of various types of meat, most often beef and pork. A necessary ingredient is a good sausage. What we cannot forget are dried mushrooms, prunes, onions and spices. It is worth having a bottle of dry red wine.
Cooking and stewing should go on. The longer the cooking process takes, the better. After heating, it is good to cool it down and put it back to heat it. Taste attributes? Each time it is reheated, the dish is even better. That's when we pour red wine, which prevents the dish from sticking to the bottom of the pot and, of course, makes the dish taste very good. Thus, the process of preparing a dish should be planned for e.g. 3 days.
We serve bigos as a warm starter or main course. If the starter is always with bread, often dark, wholemeal bread. Serve with potatoes as the main course. A well-prepared bigos should have a thick consistency and a dark brown color. It is a mistake if liquid leaks from the plate after serving, the bigos is too thin, i.e. the cooking process was too short.
The meat used to prepare the stew should be of the highest quality. A good solution is to use the SNS offer. The ideal raw material is a 2 cm x 2 cm x 2 cm ham cube or shoulder blade. Bigos is all about taste, so a cube made of rozbratl or beef neck will perfectly harmonize with pork. To diversify the dish, the beef cube may be larger, i.e. 3 cm x 3 cm x 3 cm. The above products are in the permanent offer of our company at very favorable prices.