Bigus in a cauldron with smoked meats on the fire

1. Preheat the cauldron with vegetable oil. The fire during the cooking of the bigus should be strong.
2. Put the meat in hot oil, fry well - until golden brown. Do not forget to constantly interfere.
3. Add the smoked meat, fry, stirring, for 5 minutes.
4. Put the onion cut into half rings, fry everything together for 3-4 minutes.
5. Now add the carrots grated on a coarse grater. If you feel that it's a little dry, add a little water.
6. Put salt, ground black pepper, coriander, rosemary. Mix it up.
7. Add tomato paste.
8. Fill the contents of the cauldron with water. Stir again.
9. Cover the cauldron with a lid and simmer for 10 minutes.
10. Chop the cabbage and put it in a cauldron, then add sauerkraut.
11. It remains to put the laurel leaves. Cover the cauldron with a lid, simmer everything for about 1 hour and 20 minutes.

Bon appetit!