How To make Bigos
1 kg Cabbage (2 1/4 lb)
1 kg Sauerkraut
8 dl Water (1 2/3 pt)
500 g Roast pork (1 1/8 lb)
500 g Roast beef
600 g Sausage, variety (1 1/3 lb)
400 g Boiled ham (7/8 lb)
10 Boletus mushrooms, dried
10 Stones prunes
10 Juniper berries, crushed
10 Peppercorns
1 Bay leaf
2 Onions
2 Cooking apples
1 1/2 dl Red wine, dry (1/3 pt)
1 ts Honey
2 tb Lard
Salt Pepper (Preparation: 1 hour; cooking: 2 to 3 hours) Drain the excess juices form the sauerkraut (if necessary: chop it finely). Chop the cabbage, pour boiling water over it and drain. Rinse the mushrooms, cover with a little warm water and leave to soak for 15 minutes. Cook the mushrooms in their soaking liquid for 30 minutes,
drain and cut into strips. Keep the mushroom stock. Peel the apples and cut into cubes. Peel and chop the onions, lightly fry them in 1 tb of lard. Put the cabbage and the sauerkraut into a large saucepan, add onions, mushrooms, mushroom stock, apples, prunes, juniper, bay leaf and peppercorns. Add 8 dl of boiling water, cover and cook (low heat) for 1 1/2 hours. Cut the meats into cubes. Slice the sausage and fry it lightly in lard. Add all to the pan. Pour the wine in, add honey and cook for a further 40 minutes. Stir frequently taking care not to burn it. Serve hot with wholemeal bread. Remarks: ~- roast duck or venison and roasting gravies can be added to bigos ~- Bigos can be reheated for several days. It's flavour improves as it matures, tastes best on the third day.
How To make Bigos's Videos
Bigos Staropolski
WESPRZYJ ; Najlepszy bigos jest w tedy , gdy go gotujemy kilkakrotnie.
Hunter's Stew - Bigos - Ania's Polish Food Recipe #26
This time I am presenting you how to make Polish Bigos. It is Hunter's Stew and it is a traditional Polish dish. It is prepared with sauerkraut and variety of meats.
I hope you enjoy!
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Ingredients:
1 liter jar of sauerkraut , drained
Half of a fresh green cabbage
Very large onion
400 grams pork
200 grams of sausage
200 grams smoked bacon
Bay leaf
Salt and pepper
Around 5 cups of water
1 cup of red dry wine (250ml)
Instructions:
Place dried mushrooms in a medium bowl. Pour over boiling water and let steep for 30 minutes or until mushrooms have softened. Set aside.
Chop the fresh cabbage and onion and transfer into a large pot, add sauerkraut.
Cut the prunes in half and chop all your meats into 1/2 in cubes. If your mushrooms are in big pieces chop them as well.
Sauté bacon until fat is melted and remove from the pan keeping drippings. Sauté sausage and then the pork separately but on the same pan.
Transfer meet to the pot with the cabbage, add bay leaf, prunes and mushrooms together with their soaking liquid.
Mix well and bring to a boil over medium heat. Lower heat to low and simmer covered for 2 1/2 hours, stirring occasionally and adding water if needed, to prevent burning.
After 1 1/2 hour, check for seasoning and add salt and pepper if needed (remember that sauerkraut and smoked meats are salty already).
Add wine and stir. Simmer for another 30 min uncovered.
When ready to serve, remove bay leaf before serving.
Accompany with fresh crusty bread or whole, peeled and boiled potatoes.
Bigos is best served the next day.
Enjoy!
Bigos - The Polish Chef
Dariusz, The Polish Chef, shows you how to make his delicious version of Poland's national dish, Bigos. Also known as Hunter's Stew, this Polish favorite was featured on the menu of Polonaise Restaurant in Utica, NY, owned by Dariusz and wife (Susan's Cooking School) for almost 20 years. Dariusz makes a visit to Hapanowicz Meat Market in nearby New York Mills for some of his ingredients before he masterfully assembles this wonderfully flavorful stew. Enjoy!
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Świąteczny bigos / Oddaszfartucha
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składniki:
1kg kapusty świeżej
1,5kg kapusty kiszonej
1,5 kg dowolnego mieszanego miesa
100g suszonych śliwek
1/2 szklanki czerwonego wytrawnego wina
200g wędzonek
80 g grzybów suszonych
2 liście laurowe
2 gożdziki
5 ziaren ziela angielskiego
4 owoce jałowca
50g smalcu
opcjonalnie cebula
sól,pieprz do smaku
The Best BIGOS Recipe - Authentic Polish Recipe
This Bigos recipe is my Mums recipe. Authentic Polish slow cooked sauerkraut, meat and sausage stew. This recipe takes a little work and time but effect is unbelievable , you never tried better Bigos.
Bigos Recipe - How to Cook Polish Hunters Stew
Bigos is a Polish stew of pork, kielbasa, sauerkraut, and cabbage, and is often called Hunter's Stew. It's got a deep, rich flavor, that gets even better the next day.
Full Recipe:
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