Bigos is a Polish dish of chopped meat of various kinds stewed with sauerkraut. It is served hot and can be enriched with vegetables, spices or wine. Traditionally, bigos is stewed in a cauldron over an open fire or in a large pot on a stove. Its a delicious dish, easy to prepare, but it will take some time to simmer.
Preperation: 20 minutes + over 2 hours simmer
Quantity: 4-6 persons
1 kg Sauerkraut
1 lb Ham
200 g Salami or Chorizo
200 s Smoked Bacon
2 Garlic Cloves
200 g Mushrooms
2 Small cans of mashed Tomato
1/2 Bottle of white wine
50 g Lard, or else oil
1 Bay leaf
one teaspoon Caraway seeds
one teaspoon Paprika powder
one teaspoon Marjoram
one teaspoon Pepper
Cut the ham, smoked bacon and salami/chorizo into small cubes, cut the mushrooms in slices and chop the onions and garlic. Rinse the sauerkraut in a colander under the cold tap.
Fry the bacon and onions in the lard (or oil), add the ham steaks and roast until well browned. Add all the other ingredients and so much water that everything is just covered by the added water.
Let it simmer very gently for more than two hours, stir every 15/20 minutes and add some water if it is likely to boil dry.
Serve the bigos with some bread of your pleasing and…
Enjoy your meal!
The book below is highly recommended for more Polish recipes.
Instructional video of this recipe on youtube: