This traditional Polish meat and cabbage stew typically
includes several types of meat including Kielbasa sausages,
and sauerkraut, which is sometimes mixed half and half
with fresh cabbage. Other ingredients and seasonings
such as apples, prunes, tomatoes, mushrooms, allspice berries,
bay leaves, and peppercorns, are sometimes added.
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Bigos Ingredients
- 1/2 pound of bacon
- 1 pound lean pork or wild boar meat
- 1 large onion
- 2 garlic cloves, finely chopped
- 2 cups cooked dried :Polish (Borowik) wild mushrooms
- 2 apples, cored and cut into chunks
- 3 prunes, cut up into pieces
- 2 root vegetables, cut up (turnips, carrots, etc)
- 1 pound Kielbasa sausages, cut into small chunks
- 1 can of plum tomatoes
- 1/2 pound of sauerkraut
- 1/2 cup of red wine
- 1/2 cup of meat broth
- Bay leaves and allspice berries (optional)
- Salt and pepper
Bigos Instructions
Chop the bacon into 1/4 inch pieces,
cook it until crisp, and remove the cooked bacon
from the pan and set it aside.
Cut the pork into small cubes and brown it
lightly in the bacon fat. Stir in the chopped
onion and cook until the onion is tender.
cover the meat with hot water and simmer until
it is cooked throughout (or until very tender).
Add the garlic, apples, prunes, mushrooms,
vegetables, and tomatoes, and cook for
5 or 10 minutes. Stir in the sauerkraut,
sausages, and cooked bacon. Add salt and
pepper to taste ande cook, uncovered,
until sauerkraut is tender and the stew
is as thick as you like it.
More About Polish Hunter's Stew(Bigos)
-
Wikipedia Introduction to Bigos
For more European recipes see
Recipes From Europe.
For information about visiting Poland see our
Poland Travel Guide.
See also
More Recipes From Europe
Countries of Europe
European Travel Guide
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