Bigos: A Traditional Polish Recipe, Step By Step With Photos And Videos

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Fragrant and delicious bigos: getting to know a traditional Polish recipe

Despite the fact that the name "bigos" can be found in Belarusian, Ukrainian, Latvian and Latvian cuisine, Poland is considered to be the original place of origin of the hearty food. Various variations of the dish never cease to amaze and delight, however, we will consider one of the recipes that is closest to the traditional dish of Polish chefs.

A step-by-step recipe for a traditional Polish bigos

My love for stewed cabbage began with bigos, as this delicious dish is often prepared by my mother. I have tried many variants of the dish, but I always come back to the idea that exactly the taste that I have known since childhood is the most intense and unique.

Ingredients:

• 700 g of fresh white cabbage;
• 500 g sauerkraut;
• 2-3 heads of onions;
• 1-2 carrots;
• 2 cloves of garlic;
• 1 tbsp. dry white wine;
• 200 g of hunting sausages;
• 300 g smoked brisket;
• 400 g of beef;
• 400 g of pork;
• 5-6 pcs. prunes;
• 3 tbsp. l. tomato paste;
• 1/2 tsp granulated sugar;
• caraway;
• coriander;
• black peppercorns;
• allspice;
• salt.

Preparation:

1. Cut the brisket into cubes, place in a cauldron and fry until a few tablespoons of fat are melted.

   

   For frying vegetables and subsequent preparation of the dish, fat melted from pieces of smoked brisket will be used

2. Put finely chopped onions and grated carrots in a cauldron. Stir everything and cook until semi-soft.

   

   Vegetables are fried until half cooked

3. Cut pork and beef into cubes or pieces of any shape, transfer to vegetables with brisket. Continue cooking for 30 minutes.

   

   Pork and beef flesh for bigos can be cut into pieces of any shape

4. Mix tomato paste and wine, pour into a cauldron.

   

   The sauce, in which vegetables and meat will be stewed, is prepared from tomato paste and aromatic wine

5. Chop fresh cabbage into strips, add salt, remember with your hands, send to meat with vegetables.

   

   In order for fresh cabbage to give juice, you should salt it a little and mash it with your hands.

6. Add sauerkraut to the preparation, cover and simmer for half an hour.

   

   To prevent sauerkraut from making the taste of the dish too harsh, it can be slightly squeezed out of the juice or even rinsed under water

7. Finely chop the well washed prunes and add to a boiling dish.

   

   Before adding prunes to the dish, rinse and soak well

8. Grind the pepper, cumin and coriander in a mortar or hand mill. Adjust the amount of spices to taste.

   

   Spices for bigos can be crushed in a mortar or grinded with a grinder

9. Add spices, salt to taste and sugar to the bigos.

10. Cut the hunting sausages into circles, transfer to the cauldron.

    

    Smoked meats are sent to the cauldron with bigos last.

11. Stir the food, cook for 30-50 minutes.
12. Season the dish with chopped garlic 2-3 minutes before the end of cooking.

13. Let the bigos steep, then serve.

    

    Bigos can be served 10 minutes after preparation

Below is an alternative recipe.

Video: Polish Bigos

If you want to feed your family a really tasty, satisfying, amazingly aromatic and very appetizing dish, prepare a traditional Polish bigos. Despite the fact that this recipe cannot be classified as fast, the result will amaze you. Enjoy your meal!