I make bigos often, instead canned tomatoes I use tomato paste, also adding 2 tbs honey , smoked prunes for flavor (available only in Poland ) and Port vine. There is another short version of it (2 days) but the result is not the same. Let it set overnight in a fresh place (room temperature not fridge). The prunes should now be somewhat overcooked (very soft). This is the traditional way to prepare it. Place sauerkraut chopped cabbage, mushrooms and prunes in a cooking pot. My grandma says that the more times you heat it up the more flavorful it gets. Truffles Coated in Freeze Dried Raspberry Powder, Cooking time: 2-3 hours per day (10-14 hours in 4 days). In the bacon fat fry onions, sliced sausage, chopped pork and beef. During this process the liquid will evaporate and the right consistency will be obtained. It takes 4 days to be prepared! Share it with us! Next step was chopping mushrooms and prunes and adding them to the bigos. Bigos (4 Day Long Recipe): Bigos is one of the most traditional cookings in Poland. With this process the juices of the Bigos will penetrate in the bread. This is a traditional recipe from Poland. - Serve it as you lift the cover to release its vapour and aroma. Just to say not too many people add onions because bigos may spoil. Participated in the Slow Cooker Challenge. What I am offering you today is the most traditional version. 1 pound boneless pork shoulder 2 tablespoons bacon grease or oil 2 cups sauerkraut Add some water to cover the pot's content if needed and simmer for 2-3 hours. Bigos is almost a Polish national dish. - If you are serving the Bigos a day or two after you finished cooking it, put it in a pan with some olive oil and slow fry it a bit to create some juice. Otherwise it would be too dry. Did you make this project? Drain mushrooms and chop them. - Put both the cabbage and the sauerkraut in a pot and fill it until the content is just covered by water. https://www.thespruceeats.com/polish-hunters-stew-bigos-recipe-1136773 The best accompaniment is good bread and potatoes in any form. This dish may be prepared up to a week in advance. Bigos is a rich flavorful stew with sauerkraut, Polish sausage, beef, pork, red wine, caraway seeds and more. As you can see, mine has a shredded carrot inside which is what my parents are usually using. I chopped 1/2 cabbage pretty thinly and added it to sauerkraut. All of these ingredients create a rich flavor and an amazing aroma. There are diverse recipes depending on the complements and proportions used. - Heat some oil in a pan and seal the meat. easterneuropeanrecipes.com/index.php/2016/11/11/bigos-hunters-stew This dish is traditional for Polish, Lithuanian, Belarusian and Ukrainian cuisines. For this amount of cabbage the pot should have a capacity of at least 5 liters (the bigger the better). If you tried this recipe and posted a pic or a comment use hashtag #EasternEuropeanRecipes I’d love to see how it turned out! 1/2 cup of dried mushrooms (I used porcini). About: I'm currently studying Coastal Engineering, I'm crazy for miniatures and dioramas, and I see a opportunity of improvement in every broken thing. Fry bacon. Stir it all. - In many cases, there is hardly any bigos left by day four as premature consumption may happen due to its delicious taste and aroma... ;D. Following the old Polish tradition for serving Bigos, the right way would be: - It will be served in a bread made with high content of cereals and natural yeast. Add it to the previously cooked cabbage mix. It is so filling, meaty, sour and sweet and you cannot mistake that for anything else. - At the end, add the cumin, salt and pepper. However, there is a meatless variety that is usually served during Christmas Eve. I saved the mushroom broth and added it to the rest of the bigos later. - Bigo's best friend is a Polish drink called “Miód pitny”. - This dish should NOT have too much juice. As the volume of the cabbage reduces, add more until you can fit all of it in the pot. - Chop the onions into small pieces (about 1cm). - Add the sauerkraut, bay leaves, allspice, grated carrots, chopped onions and mushrooms and mix it all. - Leave the mushrooms to soak with some water. Put the content of the pot in a glass or ceramic oven tray. I bought a jar of sauerkraut from an international isle in my store. You can also use a slow cooker (8 hr on low), of course, it is not what my grandma was using, but it is perfect for cooking bigos. The longer it cooks, the better it tastes. - It is important to stir the mix every 10-15 minutes and check that there's enough water in the pot to make sure it does not get burnt. Bigos was even mentioned by Polish author Adam Mickiewicz in one of his most important novels ‘Pan Tadeusz’ in 1834 as “wondrous taste, colour and marvellous smell”. - Add the prunes and red wine to the pot. Save mushroom juice. There are diverse recipes depending on the complemen… This dish is very old and some historians argue that it was made as early as 16th century. So, if you have leftovers they will probably be even better the next day. - Trditionally, Bigos was eaten using wooden cuttlery. mypolishkitchen.co.uk/recipes/polish-savory/bigos-hunters-stew - The weight of Bigos after cooking is 2-2.5 kg. - Cut out the upper part of the bread and empty the lower one. Ike You said each recipe is different . 50g Dried Mushrooms (Boletus if possible). Venison for my version is a must. Polish - Bigos - Hunter Stew 1 onion, chopped 1 clove garlic, minced 2 Tablespoons butter or lard 1 pound cabbage, shredded 1 quart Sauerkraut, rinsed and drained 1/4 pound mushrooms, sliced 1 pound boneless pork butt, cut into 1 inch cubes 1 pound boneless veal, cut into 1 inch cubes 1/2 pound Polish sausage, sliced 1/2 inch thick 1 cup beef stock First, fill the pot with 2-3l liters of water, bring it to boil and put some cabbage in it. I placed it in a cooking pot and added 2 cups of cold water. - Fill the interior with the bigos and cover it with the top slice and put it in the oven at 70º-80ºC for half an hour. Ukrainian Bigos Cabbage with Smoked Meat It consists of two types of cabbage, sweet and sour, and an assortment of smoked meats as well as fresh pork. There are many types of bigos, most of them contain sauerkraut, cabbage, mushrooms and different meats. so that's why it's mainly cooked for special occassions such as family celebrations or popular festivities. That’s what it looked like before mixing and cooking. Add wine, mushroom juice, tomato paste and spices to the bigos. Distribute it uniformingly and put it in the oven at 150ºC (300F) until it browns (1 - 2 hours). I started with pouring boiling water over dried mushrooms and leaving them for about 20 minutes. Add this all to the pot. - After these 2 hours, leave it in a fresh placeovernight (room temperature not fridge). so that's why it's mainly cooked for special occassions such as family celebrations or popular festivities. It contains sauerkraut, cabbage, dried and regular mushrooms, smokey sausage, beef, pork, onion, some prunes for sweetness, red wine and tomato paste.