Bigus with chicken and potatoes recipe. Bigus from fresh cabbage with chicken recipe

It is considered one of the easiest and most affordable options for home baking. The secret of its popularity lies in the fact that by adding mushrooms, minced meat or canned fish to the filling, you can get a completely different taste. Today's article will present the best recipes for open potato pies.

Chicken variant

According to this recipe, a very tasty and fragrant pastry is obtained. It can easily feed a large family. To prepare the test you will need:

Two hundred and fifty grams of flour.
Half a teaspoon of salt.
Egg.
Half a pack of butter.
not too fat sour cream.

Since this open potato pie consists not only of the dough, but also of the filling, you must additionally add to the above list:

Three hundred grams of chicken meat.
Three potato tubers.
Onion bulb.

Plus, in your kitchen there should be two eggs, fifty grams of sour cream and milk. They will be needed to create a filling, which is seasoned with salt, black pepper, nutmeg, saffron, ground coriander and chopped herbs.

Process description

At the initial stage, you should do the dough, from which open and potatoes will be baked. To prepare it, in one bowl, sifted wheat flour and grated butter are combined in advance. Everything is well rubbed by hand. A raw egg, salt and sour cream are driven into the resulting mass. Everything is thoroughly mixed and sent for half an hour in the refrigerator.

While the dough is infused, you can pay attention to the filling. It is extremely easy to prepare. To do this, you just need to mix pre-fried onions, ground boiled chicken meat and chopped thermally processed potatoes. And, of course, you must not forget to salt and pepper the resulting mass.

In a mold greased with vegetable oil, spread the chilled dough and make the sides. The filling and filling made from milk, sour cream, eggs and spices are placed on top. Bake a pie with potatoes (open) in the oven at one hundred and eighty degrees for about an hour. After that, it is cooled, cut and served on the table.

Variant with mushrooms

One hundred milliliters of milk.
Three hundred grams of flour.
Half a teaspoon of sugar.
Eight grams of yeast.
One and a half tablespoons of vegetable oil.
One hundred grams of hard cheese.
Three potato tubers.
One hundred and fifty grams of pickled mushrooms.
Three tablespoons of sour cream.
A pinch of salt.

Sequencing

First of all, you need to do a test. To do this, dry yeast, sugar and warmed milk are combined in one bowl. Everything is gently mixed and cleaned in a warm place without drafts. While the dough rises, you can proceed to the next stage. In a separate cup, beat a raw salted egg, and then add vegetable oil to it. Everything is mixed well and combined with the risen dough. The sifted flour is sprinkled there in small portions. A homogeneous soft dough is kneaded from the resulting mass, covered with a linen napkin and cleaned in a warm place where there are no drafts.

After about forty minutes, it will increase in volume. In the meantime, it is rising, you can take the time to stuffing. Pickled mushrooms are washed under running water, the potatoes are peeled and cut into thin circles, the cheese is grated.

The risen dough is rolled out into a layer of the desired size, laid out in a mold and the sides are slightly raised. A layer of sour cream is applied on top and mushrooms are placed. Salted potatoes are laid out on them. All this is once again smeared with sour cream and sprinkled with grated cheese. An open pie with potatoes and pickled mushrooms is baked at two hundred degrees until the filling is ready. It is served chilled.

Option with sausage

This pastry is interesting in that it is prepared from yeast kefir dough. Thanks to this, it turns out incredibly lush and soft. To make an open pie with potatoes and sausage, you will need:

A glass of kefir.
A teaspoon of salt.
Egg.
Half a teaspoon of sugar.
Six grams of dry yeast.
A couple of tablespoons of vegetable oil.
One and a half cups of wheat and whole grain flour.

All these components will be needed to knead the dough. Since this pie also consists of a filling, make sure that you have at hand:

Three potatoes in uniform.
One hundred and fifty grams of any hard cheese and boiled smoked sausage.
One bulb.
A quarter of a pack of butter.
Egg.
Salt and spices.

step by step technology

Kefir is poured into a saucepan, put on the stove and heated, stirring constantly so that it does not exfoliate. When it becomes warm, yeast and sugar are dissolved in it and put aside.

In a separate bowl, combine two types of sifted flour and salt. An egg, risen kefir dough and vegetable oil are also sent there. The resulting dough is covered with a towel and cleaned in heat. While it is suitable, you can make the filling.

The potatoes in their uniforms are peeled and rubbed on a coarse grater. After that, it is combined with sausage cut into strips, fried onions, raw eggs and softened butter. All are salted, seasoned with spices and mixed.

The risen soft and airy kefir dough is lightly kneaded with hands, rolled into a layer and laid out in a mold, not forgetting to make sides. Place the filling on top and sprinkle it with grated cheese. An open pie with potatoes and sausage is baked at two hundred degrees. After about half an hour, it is checked for the readiness of the dough and, if necessary, the residence time in the oven is extended. The completely baked pie is cooled, cut into pieces of the desired size and served on the table.

Bigus (aka bigos) is a cabbage and meat dish that came to us from Poland. The peculiarity of the dish is that you can use cabbage, either sauerkraut or raw, or both sauerkraut and raw together. In addition to the classic bigus recipe, there are many variations of its preparation.

The classic bigus recipe is a base with which you can later experiment.

Ingredients:

meat ribs - up to 1 kg;
cabbage - 300g;
sour cabbage - 300g;
carrot - 1 pc;
regular onion - 1 pc;
cumin - 1.5 tsp;
bay leaf - 2 pieces;
salt;
black pepper.

How to cook bigus?

Put the meat in a heated pan. It is necessary to achieve a golden crust, add water (1 cup) and close the lid. Let it simmer for about 40-60 minutes.
Three carrots on a grater, cut the onion into quarter rings.
Pour onions, carrots to the stewed meat ribs and let it stew for another 10 minutes.
After shredding a fresh head of cabbage.
We attach the chopped cabbage to the prepared carcass, and pour in half of the cooked cumin and lavrushka.
Put a layer of sauerkraut on top, pour out the remaining spices, add another glass of water and cover with a lid. Simmer 30 min.
In the process of the last quenching, bigus can be stirred.
After cooking, try and decide whether to add salt, or enough of what the sauerkraut gave.

Serve hot, with or without garnish.

Bigus from fresh cabbage with potatoes

This bigus recipe is suitable for vegetarians, because you can cook it without meat. Perfect for those who want to diversify the diet during the fasting period.

So, what do you need to cook bigus with potatoes?

potatoes - 4pcs;
sour cabbage - 200g;
onion head - 2 pcs;
wild garlic - 4 pieces;
carrots - 1 pc;
pea pods - 1 pc;
dill - 1 sprig;
bay leaf - 1 pc;
frying oil.

Step by step preparation:

First, peel all the necessary vegetables from the skin.
We rub the carrots coarsely, cut the onion into cubes or a quarter of the rings.
Put the onions and carrots in a hot frying pan with heated oil. Fry until golden brown.
Cut potatoes into large chunks.
Squeeze the sauerkraut and send it to the frying pan with the fried vegetables. A word of advice: choose saltier cabbage, and you won't have to add more salt to the dish at the end.
Stir and cook until the cabbage is fried to a dark golden hue.
Grind dill and wild garlic.
We put sliced potatoes, a leaf of parsley in a pan, fill it with water and mix. At this stage, you can add a teaspoon of tomato.
Mix everything well and simmer for 20 minutes until the potatoes are fully cooked. At the end, pour in the previously chopped greens.
Serve warm with sour cream or salad.

Pork bigus recipe

The recipe for bigus with meat should be classified as a classic. The carcass is used lamb, chicken, beef. But bigus with a carcass of a pig is the most common among the rest.

So, the list of required products:

pork carcass 400g;
white cabbage 500g;
sour cabbage 400g;
onion 1 pc;
carrots 1 pc;
prunes about 150 g;
spices to taste (bay leaf, pepper, salt, coriander).

Step by step manufacturing instructions:

Wash the meat, dry it and cut into pieces suitable for you.
We spread it on a hot frying pan and fry without using oil until golden brown (enough of the fat that the pork will release during frying). We hold on intensive fire for 3 minutes, and then on average for another 15 minutes.
Peel and cut the onion into half rings or pieces, and add to the carcass with a golden crust. Hold until the onion is soft.
We wash the carrots, peel, rub and put them in a frying pan with a mixture of onions and meat.
We add bay leaf, spices there and fry for up to 5 minutes.
After that, put sauerkraut in a pan with pork and vegetables, close the lid and simmer for 15 minutes.
At this time, chop ordinary cabbage. Slicing is used in cubes or pieces, as you wish.
We send fresh cabbage to the pan, close and cook for about an hour, stirring constantly.
In the meantime, pour boiling water over the prunes and let it soak.
After an hour, add prunes to the finished dish, stew for another 15-20 minutes and turn it off.

All is ready!

Classic sausage recipe

This recipe is easy to prepare and not expensive compared to bigus recipes with fresh meat.

Ingredients:

ordinary cabbage - 0.5 kg;
carrot - 1 pc;
onion - 1 pc;
smoked sausages - 0.2 kg;
frying oil;
salt pepper.

How to cook?

We cut the cabbage, add salt, squeeze out the juice.
Peel and chop onions, carrots. Carrots with a grater, and onions with a knife.
Fry onions and carrots in a frying pan with hot oil until golden brown.
Add cabbage, stir and leave covered for about 15 minutes.
Add sausages to the dish, both pre-fried and raw. The main thing is to peel them and cut them into the desired pieces.
Add to vegetables in skillet.
Mix everything and simmer under the lid for another 10 minutes.

The main thing is that the bigus is with juice, so make sure that the food does not burn.