Bigos. Bigos, often translated into English as hunter's stew, is a Polish dish of chopped meat of various kinds stewed with sauerkraut and shredded fresh cabbage. It is served hot and can be enriched with vegetables, spices or wine. Dariusz, The Polish Chef, shows you how to make his delicious version of Poland's national dish, Bigos.
Bigos stew is the national dish of Poland.
It can be made with any kind of meat from pork to rabbit or venison, but should always have spicy Polish sausage.
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You can cook Bigos using 11 ingredients and 3 steps. Here is how you cook it.
Ingredients of Bigos
- Prepare 2 of onions.
- It's 250 of polish sausage.
- It's 200 gr of beacon.
- You need 50 gr of mushrooms.
- Prepare 150 gr of dry plums.
- It's 1 kg of pickled cabbage.
- You need 3 of bay leaves.
- You need of Black pepper.
- It's 8 of allspice balls.
- You need 1 spoon of marjoram.
- Prepare 250 gr of tomato paste.
Bigos po ugotowaniu przyprawić ewentualnie do smaku solą i pieprzem, pozostawić do ostygnięcia, a następnie odstawić w chłodne miejsce. bigos (uncountable). Igbos, biogs. bigos. plural of bigo. From German Blei + Guss (lead pieces). Bigos to klasyczne danie kuchni polskiej.
Bigos instructions
- Drain cabbage and give it a quick rinse and add to a pot, add plums, pepper, allspice, marjoram, bay leaves and water until covered. Cook for 1 hour or until soft..
- Chop onions and cook with sausages and beacon. Add mushrooms, salt and pepper..
- Once the cabbage is soft mix all together and add tomato paste.
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