{"id":2423,"date":"2012-09-18T20:38:53","date_gmt":"2012-09-18T20:38:53","guid":{"rendered":"http:\/\/polonus.sk\/?p=577"},"modified":"2012-09-18T20:38:53","modified_gmt":"2012-09-18T20:38:53","slug":"polsky-bigos","status":"publish","type":"post","link":"https:\/\/ozpolonus.sk\/pl\/polsky-bigos\/","title":{"rendered":"PO\u013dSK\u00dd BIGOS"},"content":{"rendered":"


\n\"\"<\/a><\/p>\n

Sk\u0142adniki:<\/p>\n

\n

40 dkg kapusty kiszonej<\/p>\n

40 dkg kapusty cukrowej<\/p>\n

20 dkg wieprzowiny bez ko\u015bci<\/p>\n

20 dkg ciel\u0119ciny<\/p>\n

15 dkg kie\u0142basy<\/p>\n

10 dkg boczku w\u0119dzonego<\/p>\n

3 dkg t\u0142uszczu<\/p>\n

5 dkg s\u0142oniny<\/p>\n

5 dkg cebuli<\/p>\n

\u00bd dkg grzyb\u00f3w suszonych<\/p>\n

5 dkg koncentratu pomidorowego<\/p>\n

2 dkg m\u0105ki<\/p>\n

s\u00f3l<\/p>\n

pieprz<\/p>\n

cukier<\/p>\n<\/div>\n

\n

Spos\u00f3b przyrz\u0105dzenia:<\/span><\/p>\n

\u00a0<\/span><\/p>\n

Kapust\u0119 kiszon\u0105 pokraja\u0107 na drobno, zala\u0107 ma\u0142\u0105 ilo\u015bci\u0105 wrz\u0105cej wody i gotowa\u0107 1 godzin\u0119 do mi\u0119kko\u015bci. Kapust\u0119 \u015bwie\u017c\u0105 obra\u0107 z zepsutych li\u015bci, op\u0142uka\u0107, poszatkowa\u0107, zala\u0107 ma\u0142\u0105 ilo\u015bci\u0105 wrz\u0105cej wody, ugotowa\u0107 razem z rozdrobnionymi grzybami. Mi\u0119so wieprzowe i ciel\u0119cin\u0119 op\u0142uka\u0107, odcisn\u0105\u0107 z wody, osoli\u0107, zrumieni\u0107 na rozgrzanym t\u0142uszczu ze wszystkich stron. W\u0142o\u017cy\u0107 razem z boczkiem do kapusty kiszonej, dusi\u0107 do mi\u0119kko\u015bci. S\u0142onin\u0119 pokraja\u0107 w kostk\u0119, stopi\u0107. Skwarki doda\u0107 do bigosu. Na t\u0142uszczu sporz\u0105dzi\u0107 zasma\u017ck\u0119 z cebul\u0105 (bigos mo\u017cna przyrz\u0105dza\u0107 te\u017c bez zasma\u017cki). Mi\u0119so wieprzowe i boczek wyj\u0105\u0107 z kapusty. Kapust\u0119 \u015bwie\u017c\u0105 po\u0142\u0105czy\u0107 z kiszon\u0105 i zag\u0119\u015bci\u0107 zasma\u017ck\u0105. Kie\u0142bas\u0119 obra\u0107 ze sk\u00f3rki, pokraja\u0107 na plasterki. Wieprzowin\u0119 i boczek pokraja\u0107 w kostk\u0119 i razem z kie\u0142bas\u0105 w\u0142o\u017cy\u0107 do kapusty, doda\u0107 pomidory, przyprawi\u0107 do smaku sol\u0105, pieprzem i je\u015bli potrzeba, cukrem, zagotowa\u0107.<\/p>\n

Im wi\u0119cej gatunk\u00f3w mi\u0119sa zawiera bigos, tym jest lepszy. Mo\u017cna dawa\u0107 r\u00f3\u017cne pieczenie, jak ciel\u0119c\u0105, wieprzow\u0105, z dziczyzny, dr\u00f3b pieczony, r\u00f3\u017cnego rodzaju w\u0119dliny itd. Dodatek wina czerwonego ogromnie podnosi smak bigosu. Bigos mo\u017cna przyrz\u0105dza\u0107 z samej kapusty kiszonej.<\/p>\n<\/div>\n

 <\/p>\n

\"\"<\/a><\/p>\n

Suroviny:<\/p>\n

40 dkg kyslej kapusty<\/p>\n

40 dkg sladkej kapusty<\/p>\n

20 dkg brav\u010doviny bez kosti<\/p>\n

20 dkg te\u013eaciny<\/p>\n

15 dkg klob\u00e1sy<\/p>\n

10 dkg \u00faden\u00e9ho b\u00f4\u010dika<\/p>\n

3 dkg masti<\/p>\n

5 dkg slaniny<\/p>\n

5 dkg cibule<\/p>\n

\u00bd dkg su\u0161en\u00fdch hr\u00edbov<\/p>\n

5 dkg paradajkov\u00e9ho pretlaku<\/p>\n

2 dkg m\u00faky<\/p>\n

so\u013e<\/p>\n

\u010dierne korenie<\/p>\n

cukor<\/p>\n

 <\/p>\n

Sp\u00f4sob pr\u00edpravy<\/span>:<\/span><\/p>\n

Kysl\u00fa kapustu pokr\u00e1ja\u0165 nadrobno, zalia\u0165 mal\u00fdm mno\u017estvom vriacej vody a vari\u0165 cca 1 hodinu a\u017e zm\u00e4kne. Zo sladkej kapusty odstr\u00e1ni\u0165 zhnit\u00e9 listy, kapustu opl\u00e1chnu\u0165 vodou, pokr\u00e1ja\u0165, zalia\u0165 mal\u00fdm mno\u017estvom vriacej vody a vari\u0165 spolu z rozdroben\u00fdmi hr\u00edbmi. Brav\u010dov\u00e9 m\u00e4so a te\u013eacinu opl\u00e1chnu\u0165 vodou, vytla\u010di\u0165 z nich vodu, osoli\u0165, mierne opra\u017ei\u0165 zo v\u0161etk\u00fdch str\u00e1n na masti. Spolu s b\u00f4\u010dikom prida\u0165 do kyslej kapusty, dusi\u0165 do m\u00e4kka. Slaninu pokr\u00e1ja\u0165 na kocky a opra\u017ei\u0165. O\u0161kvarky prida\u0165 do bigosu. Vyhotovi\u0165 z\u00e1sma\u017eku s cibu\u013eou na masti (bigos je mo\u017en\u00e9 pripravi\u0165 aj bez z\u00e1sma\u017eky). Vytiahnu\u0165 brav\u010dov\u00e9 m\u00e4so a te\u013eacinu z kapusty. Sladk\u00fa kapustu spoji\u0165 a vymie\u0161a\u0165 s kyslou kapustou a zahusti\u0165 z\u00e1sma\u017ekou. Odstr\u00e1ni\u0165 ko\u017eku z klob\u00e1sy a tuto pokr\u00e1ja\u0165 na kr\u00fa\u017eky. Brav\u010dovinu a b\u00f4\u010dik pokr\u00e1ja\u0165 na kocku a spolu s klob\u00e1sou prida\u0165 do kapusty, prida\u0165 paradajkov\u00fd pretlak alebo paradajky, dochuti\u0165 so\u013eou, \u010diernym koren\u00edm a pokia\u013e treba aj cukrom, prevari\u0165.<\/p>\n

\u010cim viac druhov m\u00e4sa prid\u00e1me do bigosu t\u00fdm tento bude chutnej\u0161\u00ed. Je mo\u017en\u00e9 prida\u0165 r\u00f4zne druhy pe\u010den\u00e9ho m\u00e4sa, napr. te\u013eacinu, brav\u010dovinu, zverinu, hydinu, r\u00f4zne druhy \u00faden\u00edn atp. Chu\u0165 bigosu podvihne pridanie \u010derven\u00e9ho v\u00edna. Bigos je mo\u017en\u00e9 vyhotovi\u0165 tie\u017e len z kyslej kapusty.<\/p>\n

 <\/p>\n

 <\/p>","protected":false},"excerpt":{"rendered":"

Sk\u0142adniki: 40 dkg kapusty kiszonej 40 dkg kapusty cukrowej 20 dkg wieprzowiny bez ko\u015bci 20 dkg ciel\u0119ciny 15 dkg kie\u0142basy 10 dkg boczku w\u0119dzonego 3 dkg t\u0142uszczu 5 dkg s\u0142oniny 5 dkg cebuli \u00bd dkg grzyb\u00f3w suszonych 5 dkg koncentratu pomidorowego 2 dkg m\u0105ki s\u00f3l pieprz cukier Spos\u00f3b przyrz\u0105dzenia: \u00a0 Kapust\u0119 kiszon\u0105 pokraja\u0107 na drobno, […]<\/p>","protected":false},"author":63,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[4],"tags":[],"class_list":["post-2423","post","type-post","status-publish","format-standard","hentry","category-polska-kuchyna"],"_links":{"self":[{"href":"https:\/\/ozpolonus.sk\/pl\/wp-json\/wp\/v2\/posts\/2423","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ozpolonus.sk\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ozpolonus.sk\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ozpolonus.sk\/pl\/wp-json\/wp\/v2\/users\/63"}],"replies":[{"embeddable":true,"href":"https:\/\/ozpolonus.sk\/pl\/wp-json\/wp\/v2\/comments?post=2423"}],"version-history":[{"count":0,"href":"https:\/\/ozpolonus.sk\/pl\/wp-json\/wp\/v2\/posts\/2423\/revisions"}],"wp:attachment":[{"href":"https:\/\/ozpolonus.sk\/pl\/wp-json\/wp\/v2\/media?parent=2423"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ozpolonus.sk\/pl\/wp-json\/wp\/v2\/categories?post=2423"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ozpolonus.sk\/pl\/wp-json\/wp\/v2\/tags?post=2423"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}