[{"data":1,"prerenderedAt":1895},["ShallowReactive",2],{"category-counts":3,"recipe-bigos":9,"related-bigos":138,"collections-recipes":173},{"salads":4,"soups":5,"breakfasts":6,"mains":7,"cuisine-ukrainian":8},21,12,11,19,28,{"id":10,"title":11,"body":12,"category":23,"cuisine":24,"description":25,"extension":26,"heroImage":27,"ingredients":32,"meta":100,"navigation":31,"path":101,"pinImage":102,"prepTime":104,"publishedAt":105,"reviewedBy":106,"seo":107,"seoTitle":108,"servings":109,"stem":110,"steps":111,"tags":126,"tips":132,"totalTime":136,"updatedAt":106,"__hash__":137},"recipes\u002Fbigos.md","Ile naprawdę gotować bigos? Ten przepis odpowiada: 2 godziny 15 minut",{"type":13,"value":14,"toc":19},"minimark",[15],[16,17,18],"p",{},"Kapusta kiszona najpierw gotuje się sama z grzybami, a łopatka, boczek i kiełbasa trafiają do garnka dopiero po obsmażeniu, dlatego bigos ma głęboki, lekko wędzony smak. Dodatek świeżej kapusty łagodzi kwasowość, a suszone śliwki dają ciemny kolor i delikatną słodycz. Najlepszy jest następnego dnia, po ponownym podgrzaniu.",{"title":20,"searchDepth":21,"depth":21,"links":22},"",2,[],"mains","polish","Tradycyjny bigos z kiszonej i świeżej kapusty z wieprzowiną, kiełbasą, boczkiem, grzybami i śliwkami. Na 8 porcji, gotuje się około 2 godzin i 15 minut.","md",{"src":28,"source":29,"license":30,"ai":31},"\u002Fimages\u002Fpl\u002Fbigos\u002Fhero.webp","AI, fal.ai fal-ai\u002Fnano-banana-2","AI-generated for this site; commercial use under the provider terms",true,[33,38,43,47,50,55,59,63,67,71,75,79,82,86,89,94,97],{"id":34,"name":35,"amount":36,"unit":37},"dried-mushrooms","suszone grzyby (najlepiej borowiki)",20,"g",{"id":39,"name":40,"amount":41,"unit":42},"water","wrzątek do namoczenia grzybów",300,"ml",{"id":44,"name":45,"amount":46,"unit":37},"sauerkraut","kapusta kiszona",1500,{"id":39,"name":48,"amount":49,"unit":42},"woda do gotowania kapusty",400,{"id":51,"name":52,"amount":53,"unit":54},"bay-leaf","liście laurowe",3,"szt.",{"id":56,"name":57,"amount":58,"unit":54},"allspice","ziele angielskie",5,{"id":60,"name":61,"amount":62,"unit":37},"white-cabbage","kapusta biała",500,{"id":64,"name":65,"amount":66,"unit":37},"bacon","boczek wędzony",150,{"id":68,"name":69,"amount":21,"unit":70},"sunflower-oil","olej słonecznikowy rafinowany","łyżki",{"id":72,"name":73,"amount":74,"unit":37},"pork","łopatka wieprzowa bez kości",600,{"id":76,"name":77,"amount":78,"unit":37},"onion","cebula",200,{"id":80,"name":81,"amount":49,"unit":37},"smoked-sausage","kiełbasa wędzona (np. myśliwska lub zwyczajna)",{"id":83,"name":84,"amount":85,"unit":37},"prunes","suszone śliwki bez pestek",100,{"id":87,"name":88,"amount":21,"unit":70,"optional":31},"tomato-paste","koncentrat pomidorowy 30%",{"id":90,"name":91,"amount":92,"unit":93},"marjoram","majeranek suszony",1,"łyżka",{"id":95,"name":96},"salt","sól",{"id":98,"name":99},"black-pepper","pieprz czarny mielony",{},"\u002Fbigos",{"src":103,"source":29,"license":30,"ai":31},"\u002Fimages\u002Fpl\u002Fbigos\u002Fpin.webp","PT40M","2026-10-09",null,{"title":11,"description":25},"Bigos z kiszonej kapusty — tradycyjny przepis",8,"bigos",[112,114,116,118,120,122,124],{"text":113},"Grzyby opłucz, włóż do miseczki, zalej 300 ml wrzątku i zostaw na 30 minut. 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Do tłuszczu na patelni dodaj olej, rozgrzej i obsmaż łopatkę w dwóch partiach, po 6–8 minut, aż będzie zrumieniona ze wszystkich stron; przełóż do miski z boczkiem.",{"text":119},"Cebulę pokrój w kostkę i smaż na tej samej patelni 6–8 minut, aż zmięknie i lekko się zezłoci. Wlej na patelnię 3–4 łyżki płynu z garnka z kapustą, zeskrob przypieczone resztki i przelej wszystko do garnka.",{"text":121},"Po 30 minutach gotowania kapusty kiszonej dodaj do garnka kapustę białą, mięso i boczek. Wymieszaj, przykryj i gotuj na małym ogniu 60 minut, mieszając co 15 minut od samego dna; jeśli zaczyna przywierać, dolej 50–100 ml wody.",{"text":123},"Kiełbasę pokrój w półplasterki lub kostkę 1 cm i obsmaż na patelni 4–5 minut. Śliwki pokrój na ćwiartki. Dodaj do garnka kiełbasę, śliwki, koncentrat (jeśli go używasz) i majeranek roztarty w dłoniach, wymieszaj i gotuj pod przykryciem na małym ogniu jeszcze 45 minut, mieszając co 15 minut.",{"text":125},"Sprawdź mięso: ma być bardzo miękkie, dawać się łatwo rozgnieść widelcem i nie może być w środku różowe, a kapusta ma być miękka i ciemnozłota. Wyjmij liście laurowe i ziele angielskie, dopraw solą i pieprzem do smaku, wyłącz ogień i zostaw bigos pod przykryciem na 30 minut. Podawaj gorący z chlebem lub ziemniakami.",[127,128,129,130,131],"swieta","kuchnia-polska","z-kapusta-kiszona","z-wieprzowina","na-zime",[133,134,135],"Bigos najczęściej przywiera, gdy gotuje się na zbyt dużym ogniu: trzymaj go na małym płomieniu, mieszaj od dna co 15 minut i w razie potrzeby dolewaj po 50–100 ml wody.","Wystudzony bigos przechowuj w lodówce w zamkniętym pojemniku do 4 dni lub zamroź w porcjach do 3 miesięcy. 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