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1.5 kg of sauerkraut
2 onions, finely chopped
2 tablespoons of oil
1 sausage loin, sliced
250 g boned beef, cut into cubes
250 g veal (or pork shoulder), diced
100 g of bacon, diced
150 ml of red wine
3 tablespoons tomato concentrate (optional)
1/2 a handful of dried mushrooms
1/2 a handful of prunes
2-3 bay leaves
3-5 kernels of allspice
1 tablespoon cumin
1 teaspoon of marjoram
salt and pepper to taste
A method of preparing:
Rinse the cabbage under running water if it is very sour. Squize out the excess juice and then shred. Put in a large pot and pour boiling water, add plums, bay leaves and allspice. Stew until it softens (about 50 minutes).
In the meantime, pour dried mushrooms into boiling water in a small pot. Set aside.
Fry the onion to make it chewy. Add the sausage to the fried onion and sauté it.
In a separate pot, boil about one liter of water. Add beef, veal (or shoulder) and bacon to the boiling water. Cook for about 20 minutes, then strain the meat.
When the cabbage is soft, add the mushrooms (strained and cut into small pieces), meat and onions with sausage. Cook over low heat without covering for 20 minutes. If there is too much water, pour it out.
Add red wine and cook for 15 minutes. Season with marjoram, cumin, salt and pepper. Add tomato puree (optional) and heat the whole well, stirring. If the stew is too dry, pour water from the mushrooms.
If we want the bigos to be tastier, it can be stewed over low heat under cover for an hour. However, make sure that it does not adhere and mix occasionally, and if it is too dry – use water from the mushrooms.
Treat yourself to one of the flagship one-pot dishes. It is in Hungary what bigos in Poland. I have tasted this treat since childhood and have always loved this dish.
It tempts with aroma, pleases the eyes with the color of the holidays and caresses the palate with its taste. Leczo is good as a one-dish filling dinner or in smaller amounts as a late breakfast, a substantial dinner, and even as one of several dishes served at the party.
Recipe for the Leczo is very easy, but you need to learn a little secret to be able to make it with perfection.
1 big zucchini
2 (or 3) medium peppers of different color
2 cans of whole tomatoes in their own sauce (you can also use about 6-8 fresh tomatoes)
2 medium-sized sausages
1 piece of bacon or bacon (about 10 dag)
1 tablespoon lard (or vegetable oil for calories)
salt, pepper, hot and sweet pepper powder, herbs as desired
Here comes the time to reveal my secret. As you can see in the picture, leczo in my performance does not resemble a thirsty pulp from the majority of recipes for leczo available online. I am in love with visually appealing dishes, but apart from the appearance, the expressive taste and consistency of the dishes are also important. That’s why in my dish zucchini, peppers and other vegetables are crispy and at the same time soft. I try to cut all the ingredients into not very small pieces and add them to the pot at the right time. Thanks to this, all vegetables are done in the perfect way.
A method of preparing:
In a large pot, warm up a tablespoon of lard or vegetable oil and fry on it cuted into stripes onion.
When the onion is slightly glazed, add diced bacon and sausage cuted into slices.
After about two minutes, I add the paprika cuted into few slices.
I fry all these ingredients on a strong fire all the time stirring. If something starts to burn at the bottom of the pot, there is no reason to be nervous – in a moment juice from tomatoes and other vegetables will change the sizzling content in the treatment and what has been burnt on the bottom will be a great additional flavor.
Then I add two cans of tomato, sweet and hot pepper powder and a small amount of Herbes de Provence to the pot.
When the whole thing starts to boil, I add a zucchini cuted into one centimeters cubes, cover the pot and cook on low heat for 25-30 minutes until the zucchini will be soft.
During cooking, remember to keep the right consistency, which is not a soup, just a dish containing vegetables in a sauce. Do not get upset even if the sauce does not cover the entire contents of the pot. Leczo tastes great with a slice of bread or rice.