Polish Bigos

October 13th, 2006 by Scott | Print this page Print This Article | Leave a Comment

Bigos is one of those hearty stews that every country seems to have, and consider their national dish. This one is typical of Poland, and uses everyday ingredients such as Sauerkraut (Kapusta) and smoked or unsmoked meat.

Polish Bigos Recipe

Every Polish family seems to have their own way of making Bigos, and after speaking to (and eating with) Polish friends, there was much controversy over the correct way to cook it. This recipe is (roughly) the way my wife does it, and it tastes good to me.

Each type of sauerkraut will taste different, and you will probably find that yours needs rinsing and then draining (perhaps even several times), to take away a little of the sour taste.

Polish Bigos Recipe – Ingredients

  • 1.5kg Sauerkraut (roughly cut a couple of times to make shorter strands)
  • 500ml Water
  • 400g Smoked Sausage
  • 1 Onion (sliced into strips, the same size as the saurkraut)
  • 1 Bay Leaf
  • 1 tsp Allspice
  • 2 Slices Smoked Back Bacon
  • 3 Tbsp Tomato Puree

Polish Bigos Recipe – Method

  1. Cut meat (sausage and bacon) into small cubes, and fry in unsalted butter until browned. Add approx 1/3 of the onion in the last couple of minutes (not earlier – it will brown too fast).
  2. Meanwhile, cook the cabbage in the water with spices for approximately 1 hour with the remainder of the onion, until all is soft
  3. Add the tomato pureee, sausage, and a pinch of pepper. Stir well and cook for approx 5 minutes.

And to serve…

Enjoy with some nice mashed potato on a cold winters day. Enjoy!

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  2. Cherry Jam Filled Rogaliki
  3. Polish Czarnina (Duck Blood) Soup Recipe
  • http://www.culinaryconcoctionsbypeabody.com/ peabody

    Never even heard of this but I bet it is wonderful on a cold winter’s day.

  • http://www.tankeduptaco.blogspot.com neil

    You’re right about all the different ways to cook it. My wife used to cook it over three days, a little bit each day, but I can’t say it appealed to me, I prefer your timing, it seems a little fresher. Also, she puts in dried slippery jacks as well, which does seem to be a common addition. She also chops the meat small, which is traditional, but I must say I like bigger pieces, more like the German or French way of doing things.

  • http://www.realepicurean.com scott

    peabody: It can reach -30 in Poland in the winter, so a hearty stew such as this goes down well!

    neil: My wife says that it is best when left for 3 days after cooking before eating, and a few other Polish at work agree with this. You’re right about the addition of Slippery Jack mushrooms (called Sticky Bun here) – or any member of the Boletus family – that is a common addition.

  • http://www.acatinthekitchen.com Dagmar

    MMM, yummy!!! But I have to admit that I’ve never done it myself…. But it sounds a lot like my mother’s recipe though.

  • relly

    Hello, just passing by, i got the chance to have had bigos when i was in Poland!

  • http://cook-chinese-food.blogspot.com Voidan

    Another common addition is venison – some wild boar’s meat or/and deer’s meat – more kinds’ better. Just be carefull with quantity – venison has very strong taste & pungent smell. Bigos is best when frozen for a night before serving. Taste good with polish bread too.

  • http://www.realepicurean.com/the-omnivores-100/ The Omnivore’s 100 | RealEpicurean.com

    [...] This is pretty much a staple food in Poland and an essential ingredient for dishes such as Bigos, which I love.  Also check out our guide to making your own sauerkraut. 35. Root beer float 36. [...]

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