On the origin of the name "bigos" there are many versions. Some say that this "double taste" (bi-flavor) in Latin - and not cabbage and meat, you can immediately think, namely double cabbage: sour and fresh. Others derive the name from the Italian "bigutta" (bowler). Still others refer to the German verbs "begießen" (pour, smoke) and "beigießen" (top up).
Convenient packaging, instant cooking and excellent taste - these are the advantages of our soup in containers. It can be served in different ways: borscht with croquettes, pelmeni or potatoes and cream, as well as in the form of Ukrainian borsch.