Post on 04-Aug-2015
„Bigos” - The Podlaski hunter's stew
Bigos is a stewed dish made from a cabbage as a main ingredient. A fresh cabbage can be
used as well as acidified one, called sauerkraut. Hence, more than one kind of bigos exists in
the Polish cuisine. Since cooking bigos usually lasts two to four days, the delicious taste of
this Polish food is something really original and different compared to what you are used to :)
Ingredients
2 kg of sauerkraut or fresh cabbage
50 g of prunes
1 liter of water
3 medium carrots
600 g ribs
300 g of smoked bacon or
sausage
600 g beef
1 large onion
2 tablespoons of flour
seasoning
5 pcs of bay leaves
10 pc of allspice
0.5 tsp of ground black pepper
about 1 tablespoon of salt
about 1 teaspoon of sugar
Description
Chop sauerkraut, pour with boiling water and cook without cover for 1,5 hour.
Soak prunes. Boil meat in slightly salted water. Drain off the sauerkraut; add
chopped meat, sausage and prunes. Stir in meat stock, add seasoning and boil on
low heat for 2-3 hours, stirring frequently. Bigos has the best taste the day after
preparation, served with bread. Optionally you can add 1 glass of dry red wine
while cooking. Bigos is ready.
Serve with bread.
Enjoy your meal!