Who was in the army, he understands the small joyssoldier - letters from home, leave and food intake. The truth is that not everyone can say that they fed them in the army well and tasty. In modern times, the military are doing everything to ensure that the soldier was satisfied with his diet. But more recently, a soldier’s barley porridge and army bicus could be seen on the soldier’s table (what we mean, we will look at below). Of course, today they disappeared from the army menu, but they left behind negative memories.
Description of the dish
Бикус представляет собой второе блюдо из мяса и cabbage. It is considered to be a Polish dish, but it is widely spread in Lithuanian, Belarusian and Ukrainian cuisines. Cooking options for this dish a lot. Usually, a combination of fresh and sauerkraut, pork or chicken, tomatoes, spices, prunes or mushrooms is used here. All components were first prepared separately, then they were put together and extinguished together. The finished dish is thick consistency, it has a slightly sour taste and flavor of smoked meat, served it with bread. But in our case, the bicus army (what it is, many employees know) will represent not exactly what is customary to cook in Polish cuisine. Usually, in the army, no meat or spices were added to this dish, only cabbage and a small percentage of potatoes were present in it, for which the soldiers did not like it.
Bicus in the army
Это блюдо раньше подавали в воинских столовых almost every day. According to the original recipe, it should contain meat and cabbage, but in Soviet times, a certain military chef changed the original recipe, so according to the cooking technique, it became similar to copalhem. So, a huge amount of cabbage was laid in underground stores for pickling. There she sour and wandered. When the product was taken out and delivered to the kitchen, the whole part knew that for dinner there would be a bicus army (what it is, we are now considering).
What should be an army bicus
Ingredients per five kilograms of food:
- 1 kilogram of sauerkraut;
- 1.5 kilograms of potatoes;
- 50 grams of onion;
- salt and spices;
- 100 grams of any fresh greens;
- 2 cans of beef stew;
- 3 liters of water;
- 2 bay leaves.
Preparation
This recipe uses sauerkraut withstewed meat Potatoes are peeled and cut into large cubes, covered with water, onions are added and boiled for seven minutes. Then add the chopped large cube cabbage and cook until ready for about twenty-five minutes. A few minutes before the end of cooking put to the mass of stew, salt and spices, chopped greens and mix well. Ready bigus (recipe with photos attached.) Served with bread.
Braised Cabbage for Soldier
Of course, nobody puts smoked meat and meat in this dish. Therefore, it is strict and ascetic.
Ingredients:
- half a head of cabbage fresh;
- 1 onion and carrots;
- half a can of meat;
- 1 tablespoon tablespoon vegetable oil;
- allspice and salt.
To cook bigus (recipe from freshcabbage), carrot rubbed on a grater, and chopped onion. These vegetables are put in a saucepan, sprinkled with oil, add half a glass of water, chopped cabbage and cook for about twenty minutes over medium heat. During this time, all vegetables should be soft. Next, add the stew, salt and pepper and mix well, stew for another five minutes.
Army Memories
According to many memories of former serving soldiers, Bikus Army (what it is, many already know)was a disgusting dish, after the use of which it was possible to get indigestion. In the army, this dish was served every day, so many soldiers did not touch it. Bicus was thrown on the garbage, and over time the dump grew to enormous proportions. Thus, this army food simply changed its location. From the basements of the military unit, it moved intact to the trash, where it decomposed, causing an unpleasant smell that spread over long distances.
Option army bikus number 2
Some soldiers recall that in part they were given stewed cabbage with pearl barley. Such a bigus (there is a recipe with a photo in this article), of course, did not cause delight.
Ingredients:
- 1 cup pearl barley;
- 800 grams of sauerkraut;
- 4 grams of salt;
- 1 teaspoon of sugar;
- 15 grams of vegetable oil;
- half a liter of water.
Preparation
In the heated in a pan butter put choppedcabbage, salt and sugar and stew for seven minutes. Then spread out on top of the grits and pour all the water. The pan is covered with a lid and stewed over low heat for about an hour and a half. The finished dish is mixed and served hot. Thus, it became clear to many what they feed in the army.
The classic recipe for bicus
Ingredients:
- 600 grams of cabbage fresh;
- 1 carrot;
- 450 grams of pork;
- 240 grams of smoked meats;
- 420 grams of sauerkraut;
- 1 tablespoon of tomato paste;
- half a teaspoon of cumin;
- 3 peppercorns allspice;
- 3 tablespoons vegetable oil;
- 65 grams of prunes;
- 160 grams of white dry wine;
- salt.
Preparation
Such bigus is traditionally prepared in Poland.As you can see, it is different from the dishes that were previously served on the army table. First, the meat is washed and dried on a paper towel, coarsely chopped. Oil is poured into a skillet, heated, and pork is placed on top. Roast the meat until all the moisture evaporates, first not forgetting to sprinkle with salt. Then add carrots and fry for five minutes. Then put smoked meat, cut into small pieces, mix and continue to fry for about two minutes. Then add tomato paste mixed with wine, cumin and spices. The cabbage is washed and shredded, added to the meat along with sour, covered with a lid and stewed for thirty minutes, stirring occasionally. There is no need to add water to the dish. Prunes are washed and cut, added to cabbage and continue to cook on low heat for another ten minutes. Served Bigus hot with slices of bread, vegetables and herbs. This dish is nourishing, it has a slight sour taste and a pleasant aroma.
Braised cabbage with mushrooms in Polish
Ingredients:
- 2 tablespoons of tomato paste;
- 55 grams of flour;
- 1 onion;
- 260 grams of cabbage;
- 300 grams of fresh champignons;
- 2 tablespoons chopped celery root;
- salt and spices.
Preparation
Here is another recipe for what should bereal polish bicus First, the mushrooms are washed and cut into thin strips. Cabbage chopped. Mushrooms stew in water for about five minutes. All these components are mixed. Separately fry the tomato paste with flour and send it to the vegetables. Stew the dish for fifteen minutes on low heat. A few minutes before the end of cooking, add salt and spices, mix. Serve hot or warm.
Thus, before the soldiers could notuse a bigus for a long time (a recipe from fresh cabbage is given above), as it caused unpleasant sensations in the stomach, heartburn and so on. Cabbage in military units was harvested on a huge scale, adding it daily to various army dishes, for which the soldiers hated the kitchen and their diet. So, the employee's diet has recently been revised. On the army table began to lay out more "edible" dishes, from which the body does not suffer. There is no bicusa on the menu today, and it pleases many military men who remember the days when sauerkraut was present in the ration every day. I want to believe that in the future it will be a little better to feed the defenders of the Motherland, because the combat capability of the country to some extent depends on this.
