Step 1

Fry the chopped onion in the lard until transparent.

Step 2

Add the chopped sausages, paprika and fry, stirring for a couple of minutes.

Step 3

Then add the shredded beef and chopped fresh cabbage. Stir.

Step 4

Then add thinly sliced pickles and chopped sauerkraut, pour sugar, pour in wine, put bay leaf and stew without a lid for 10 minutes.

Step 5

Meanwhile, in another pan, fry the flour in butter until golden, pour in the broth and cook for 1 minute, stirring all the time.

Step 6

Then add to the bigos. Salt, pepper, add prune halves, mix, cover the bigos with a lid, reduce the temperature and stew for 45 minutes, stirring occasionally.

Step 7

Bigos, like Ukrainian borscht, is most delicious on the third day. If you have the patience to wait that long, during the next two days after cooking, bring the bigos to a boil, stir well, cool and put away in the refrigerator. But if not - you can eat bigos right away.