Bigos is a hearty Polish stew ideal for a winter day.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Food Wishes | 2017-10-31 18:39:58 |  752,276 Views |
Bigos – Polish recipe for hunting stew
Bigos a hearty cabbage and pork stew is often called the national dish of Poland. It definitely has an Eastern European flavor: cabbage and sauerkraut lots of different meats many of which are smoked and a variety of mushrooms. Anyone who knows anything about Eastern Europe knows that they love mushrooms.
Apparently the original bigos was made with game. But over the centuries – the dish is said to be almost 700 years old – it has become a stew of many domestic meats. Smoked sausage usually kielbasa is a regular component as is bacon or smoked ham hock. Fresh sausages pork shoulder veal or beef are also used.
You should know that there is no fixed way to make bigos. Every cook has her own secrets. As far as I know the only constants are: many different types of meat cabbage mushrooms and black pepper. There are two main branches in the dish: one with tomatoes and tomato paste and the other with plums. I chose plums here.
