Polish cuisine is a product of long history and comes in variety of dishes, tastes and flavors. Different regions have contributed their own specialities of Polish food. And not just regions. Throughout centuries Poland has been home to many guests of other nations. This is why French, Italian, German, Ukrainian, Jewish and even Oriental influences are present in Polish cooking. And modern cooks keep adding their own ideas.
Bigos belongs to those legendary dishes Polish cuisine couldn’t do without. If you travel to Poland you may not come across it if you only stick to tourist routes and menus. But it’s definitely worthwhile to find and taste a well-prepared bigos. For years it’s been extremely popular with the Poles.
Polish bigos with whole grain bread
Polish Bigos is a stew whose main ingredients are sauerkraut, cabbage and meat.
The mystery of the dish lies in that different kinds of meat are used for it and their qualities combine harmoniously with the lively taste of sauerkraut. Spices, mushrooms and a bit ofdry red wine (not always added but recommended) made bigos complete.
Pork, chicken and sausage are most frequently used for bigos. Beef, ham and bacon are among other possibilities in different variations of bigos. One interesting thing about the dish is that it needs a bit of “aging”. To be specific, after it’s done it’s good to freeze and store it for some time. If you reheat it for a few times, it will gain in quality – become ever more savoury and harmonious.
Bigos combines simplicity with imagination. Its general idea allows much scope for variety and improvising. It is also a very “handy” food – easily stored in your freezer it may be quickly reheated and served.
We have mentioned red wine as one of possible ingredients. In no way however would that be a right drink to have bigos with. As a rather heavy dish it requires something stronger. A well chilled Polish vodka will be just OK. Or some nalewka to support your digestion
How to say 'Bigos' in Polish? Click the green button below
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