Composition / ingredients
Step-by-step cooking
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Cut fresh pork into small pieces. We take a suitable saucepan with a thick bottom, pour vegetable oil into it, heat it up. Add pork. When the liquid from the pork is almost evaporated, put finely chopped onions in a saucepan, salt everything. After about three minutes, we put the grated carrot on a grater. Fry almost until cooked. Then add chopped finely smoked sausage and steamed prunes. We continue to fry and stir. Shred the cabbage beautifully and thinly. Put it in a saucepan, mix. Add about half a liter of water, salt to taste. Cover with a lid and simmer until the cabbage is half cooked. Then add ketchup and all the seasonings. Last of all, we put finely chopped dill in the bigus.
Such food goes well with sour cream – you can add one teaspoon of sour cream to each plate.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Prunes - 227 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Smoked sausage - 507 kcal/100g
- Spices dry - 240 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Ketchup - 93 kcal/100g
