Vegetarian Bigos Recipe
- four or five big potatoes
- three carrots
- 500g sauerkraut
- half glass tomato sauce
- salt and pepper
- half or full bread to be used as a bowl
- cream for decoration
- dill, parsley and/or spring onion for decoration
- fried soya meat with onions to add some fat and make it tastier
Cooking time: 40 min.
Peel and cut the potatoes and carrots in small pieces. Boil separately. When they are done, stew them together with low amount of water. Add sauerkraut and tomato sauce, salt and pepper and let everything stew for 10 more minutes. Optionally you can add parsley and or basil in the food but that would not really be traditional bigos.
Optionally one could also fry onions together with soya meat (I use soya burgers cut in smaller pieces) while the vegetables are boiling and add this to the bigos. That makes the stew much tastier but also adds quite some extra calories.
What makes bigos unique among other stews is the way of serving. Bigos is often (but necessarily) served in hollowed rye or wheat bread. The hollowed-out bread serves as the bowl and can be eaten together with the bigos stew. If you wish you can add a spoonful of cream on top of your bigos and/or top the stew with dill, parsley, spring onions or other greens.
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