@rastupie:

ТГ rastupie

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Region: NL

Monday 31 August 2026 09:56:53 GMT

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бывшая алины. 💔 :

я тут была

2026-09-02 10:51:53

6

HMdll :

Я хз где этот

2026-09-02 21:12:36

3

лирко :

не хочу портить ему жизнь

2026-09-02 19:25:49

1

ladolcevita :

боже да он проклятый какой-то, три раза имя назовешь - он тут как тут явится 😭😭😭

2026-09-02 21:48:51

3

sofik2946 :

Всегда делал радостной меня, щас даже назвать не могу, больно что не рядом (

2026-09-03 20:17:08

0

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Bet. Here's the recipe in English. # Traditional Polish Bigos (Hunter's Stew) Serves: 6–8 people ## Ingredients * 500 g sauerkraut, drained and roughly chopped * 300 g fresh white cabbage, finely shredded (optional) * 400 g pork shoulder or pork neck, diced * 200 g smoked bacon, diced * 300 g Polish smoked sausage (Kiełbasa), sliced * 1 large onion, chopped * 2 cloves garlic, minced * 2 tbsp tomato paste * 150 g mushrooms (optional) * 10–15 dried prunes * 2 bay leaves * 5 allspice berries * 1 tsp black pepper * 1 tsp paprika * Salt to taste * 1 tbsp cooking oil * 250 ml water or beef broth ## Instructions 1. Drain the sauerkraut, squeeze out some of the excess liquid, and roughly chop it. If using fresh cabbage, shred it finely. 2. Heat the oil in a large pot and cook the diced bacon until it releases its fat. Add the onion and cook until soft and translucent. 3. Add the diced pork and brown it on all sides. Stir in the sliced Kiełbasa and cook for another few minutes. 4. Add the garlic, tomato paste, and paprika, stirring for about a minute until fragrant. 5. Add the sauerkraut, fresh cabbage, mushrooms (if using), dried prunes, bay leaves, and allspice berries. 6. Pour in the water or broth and mix everything together well. 7. Cover and simmer over low heat for 2–3 hours, stirring occasionally. Add a little more liquid if it becomes too dry. 8. Remove the bay leaves and allspice berries if desired, then season with black pepper and salt to taste. ## Polish Tip Bigos tastes even better the next day after being reheated for about 30 minutes, as the flavors become richer. Serve it with crusty bread, boiled potatoes, or rye bread. 🇵🇱 #viral #fyp #LifeAdvice #donttakeitserious #blowup?

Bet. Here's the recipe in English. # Traditional Polish Bigos (Hunter's Stew) Serves: 6–8 people ## Ingredients * 500 g sauerkraut, drained and roughly chopped * 300 g fresh white cabbage, finely shredded (optional) * 400 g pork shoulder or pork neck, diced * 200 g smoked bacon, diced * 300 g Polish smoked sausage (Kiełbasa), sliced * 1 large onion, chopped * 2 cloves garlic, minced * 2 tbsp tomato paste * 150 g mushrooms (optional) * 10–15 dried prunes * 2 bay leaves * 5 allspice berries * 1 tsp black pepper * 1 tsp paprika * Salt to taste * 1 tbsp cooking oil * 250 ml water or beef broth ## Instructions 1. Drain the sauerkraut, squeeze out some of the excess liquid, and roughly chop it. If using fresh cabbage, shred it finely. 2. Heat the oil in a large pot and cook the diced bacon until it releases its fat. Add the onion and cook until soft and translucent. 3. Add the diced pork and brown it on all sides. Stir in the sliced Kiełbasa and cook for another few minutes. 4. Add the garlic, tomato paste, and paprika, stirring for about a minute until fragrant. 5. Add the sauerkraut, fresh cabbage, mushrooms (if using), dried prunes, bay leaves, and allspice berries. 6. Pour in the water or broth and mix everything together well. 7. Cover and simmer over low heat for 2–3 hours, stirring occasionally. Add a little more liquid if it becomes too dry. 8. Remove the bay leaves and allspice berries if desired, then season with black pepper and salt to taste. ## Polish Tip Bigos tastes even better the next day after being reheated for about 30 minutes, as the flavors become richer. Serve it with crusty bread, boiled potatoes, or rye bread. 🇵🇱 #viral #fyp #LifeAdvice #donttakeitserious #blowup?

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