Bigos I

Bigos I Recipe - Traditional Polish Stew with Bacon, Pork, Sausage, and Cabbage

Region / culture: Poland | Preparation time: 15 minutes | Cooking time: 1 hour | Servings: 4-6

Introduction

Bigos, often heralded as the national dish of Poland, is a hearty stew that is rich in flavor and history. Known as "Hunter's Stew," this dish is a savory blend of meats, sausages, vegetables, and spices, slowly cooked to perfection. Its comforting warmth and depth of flavor make it a favorite during the colder months, but it's enjoyed year-round by those who love traditional Polish cuisine.

History

The origins of Bigos can be traced back to medieval times, making it one of the oldest and most traditional Polish recipes. Initially, it was made with game meat, reflecting its name "Hunter's Stew." Over the centuries, the recipe has evolved, incorporating ingredients such as pork, sausage, cabbage, and sauerkraut, reflecting the changing tastes and available ingredients in Poland. Despite these changes, Bigos has remained a staple of Polish cuisine, symbolizing the country's rich history and culinary traditions.

Ingredients

75 g / 3 oz smoked bacon lardons
500 g / 1 lb cubed pork
1 onion, sliced
3 cloves garlic, sliced
200 g / 7 oz polish sausage such as wiejska, skinned and sliced
1 can chopped tomatoes
450 ml / 0.75 pt chicken stock
150 ml / 0.25 pt red wine
2 bay leaves
2 tsp caraway seeds
500 g / 1 lb potatoes, peeled and cubed
500 g / 1 lb bramley apples, quartered, cored and sliced in half
175 g / 6 oz cabbage, cored and sliced
salt and ground black pepper
rye bread and sour cream to serve

How to prepare

Heat a large saucepan and add the bacon. Sauté for 4 minutes until the bacon is crisp and the fat has rendered.
Using a slotted spoon, transfer the bacon to a plate.
In the same pan with the bacon fat, add the pork, onion, garlic, and sausage. Sauté for 5 minutes.
Add the remaining ingredients and bring to a boil.
Season with plenty of ground black pepper and a small amount of salt (as the bacon and sausage already contribute saltiness).
Cover and simmer for 50 minutes or until the potatoes are tender.
Serve the dish in bowls, accompanied by rye bread.

Variations

There are many variations of Bigos, reflecting the regional preferences and family traditions across Poland. Some versions include the addition of prunes, mushrooms, or sauerkraut, while others might use different types of meat or sausage. Feel free to experiment and find your favorite combination.

Cooking Tips & Tricks

To achieve the best flavor in Bigos, consider using a variety of meats and sausages to add depth. Slow cooking is key to allowing the flavors to meld together beautifully. If possible, prepare Bigos a day in advance, as its taste improves significantly after being reheated, making it even more delicious the next day. Don't hesitate to adjust the seasoning and ingredients according to your preference, as Bigos is a highly versatile dish.

Serving Suggestions

Bigos is traditionally served hot with a side of rye bread to soak up the delicious juices. It can also be accompanied by boiled potatoes or a simple salad for a complete meal. For a festive touch, serve Bigos in a bread bowl.

Cooking Techniques

The key to a successful Bigos is slow cooking, which allows the flavors to develop fully. This dish can be made on the stovetop, in a slow cooker, or in the oven. Each method has its benefits, but slow cooking on low heat is essential regardless of the chosen technique.

Ingredient Substitutions

If you can't find Polish sausage, you can substitute it with another type of smoked sausage. Similarly, if you prefer a lighter version, you can use turkey bacon instead of pork bacon and lean cuts of pork. Vegetarians can even make a meatless version using mushrooms and smoked tofu.

Make Ahead Tips

Bigos is an excellent make-ahead dish, as its flavor improves with time. Prepare it a day or two in advance and reheat it before serving. It also freezes well, so you can make a large batch and enjoy it over several weeks.

Presentation Ideas

Serve Bigos in a deep, rustic bowl to highlight its hearty and comforting nature. Garnish with a dollop of sour cream and a sprinkle of fresh herbs, such as parsley or dill, for a touch of color and freshness.

Pairing Recommendations

Bigos pairs well with full-bodied red wines that can stand up to its rich flavors. Consider a Cabernet Sauvignon or a Zinfandel. For beer lovers, a dark lager or a porter makes an excellent choice.

Storage and Reheating Instructions

Store leftover Bigos in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm it on the stove over low heat, adding a little water or stock if necessary to prevent it from drying out. Bigos can also be frozen for up to 3 months.

Nutrition Information

Calories per serving

A serving of Bigos contains approximately 300-400 calories, making it a relatively hearty meal. The exact calorie count can vary based on the specific ingredients and their quantities.

Carbohydrates

A serving of Bigos contains approximately 20-30 grams of carbohydrates. The primary sources of carbohydrates in this dish are the potatoes and apples, which provide a good balance of energy. The exact carbohydrate content can vary depending on the specific ingredients used and their quantities.

Fats

Bigos is moderately high in fats, primarily due to the smoked bacon lardons and sausage. A serving can contain between 15-25 grams of fat. However, you can reduce the fat content by choosing leaner cuts of meat or adjusting the proportions of the ingredients.

Proteins

This dish is an excellent source of protein, with a serving providing approximately 20-30 grams. The protein comes from the variety of meats used, making Bigos a filling and nutritious meal option.

Vitamins and minerals

Bigos is rich in vitamins and minerals, thanks to the diverse ingredients. It contains vitamin C from the cabbage and apples, B vitamins from the meat, and a range of minerals like iron, potassium, and magnesium. These nutrients contribute to the overall health benefits of the dish.

Alergens

Bigos may contain allergens such as gluten (from sausages that might contain filler) and dairy (if served with sour cream). Always check the ingredients if you have specific food allergies or sensitivities.

Summary

Overall, Bigos is a nutritious dish that provides a good balance of carbohydrates, proteins, and fats, along with essential vitamins and minerals. It can be part of a balanced diet, especially when served with a side of whole grain bread and a fresh salad.

Summary

Bigos is a traditional Polish stew that offers a comforting and flavorful meal, perfect for any occasion. Its rich history, nutritional benefits, and versatility make it a beloved dish among those who appreciate hearty, traditional cuisine. Whether you stick to the classic recipe or explore variations, Bigos is sure to satisfy.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Bigos. It was many years ago, when I was just a young girl living in a small village in Poland. My grandmother, Babushka, was known for her incredible cooking skills and she had been teaching me the ways of the kitchen for as long as I could remember.

One chilly autumn day, as I sat at the kitchen table watching Babushka prepare our family's favorite dishes, she pulled out an old, tattered recipe book from her apron pocket. She flipped through the yellowed pages until she came across a recipe for Bigos. I had never heard of this dish before, but Babushka's eyes lit up as she explained to me that it was a traditional Polish stew made with sauerkraut and a variety of meats.

As she began to gather the ingredients and walk me through the steps of making the dish, I was filled with a sense of curiosity and excitement. Babushka had learned the recipe from her own mother, who had learned it from her mother before her. It was a family tradition that had been passed down through the generations, and now it was my turn to learn the secrets of making this delicious stew.

The first step was to brown the meats in a large pot, a mixture of pork, beef, and sausage. The sizzling sound of the meat as it cooked filled the kitchen with a mouth-watering aroma. Next, Babushka added in the sauerkraut, tomatoes, onions, and a special blend of spices. She let the stew simmer for hours, allowing the flavors to meld together and create a rich, savory broth.

As the stew cooked, Babushka shared stories of her own childhood, of growing up in a small village surrounded by lush forests and rolling hills. She told me about how her mother would spend hours in the kitchen, creating meals from scratch using only the freshest ingredients. She spoke of the importance of tradition and how recipes like Bigos connected us to our past and our heritage.

Finally, after hours of simmering, the stew was ready. Babushka ladled steaming bowls of Bigos onto plates and we sat down at the table to enjoy our meal. The first bite was a revelation – the tender meat, tangy sauerkraut, and fragrant spices all came together in a symphony of flavors that danced on my taste buds.

From that day on, Bigos became a staple in our household. Babushka would make it for special occasions, holidays, or simply when the weather turned cold and we needed something warm and comforting to fill our bellies. I watched her make the dish countless times, learning the nuances of each ingredient and the importance of patience and care in the cooking process.

Years passed, and I eventually left my small village to explore the world beyond. But no matter where I went, I always carried with me the memories of Babushka's kitchen and the lessons she had taught me. Bigos became a link to my past, a connection to my roots and the generations of women who had come before me.

Today, as I stand in my own kitchen preparing a pot of Bigos for my own family, I can't help but feel a sense of gratitude for the recipe that has been passed down to me. It is more than just a stew – it is a piece of history, a taste of tradition, and a reminder of the love and care that has been poured into every pot of Bigos that has ever been made.

As the stew simmers on the stove, filling the air with its tantalizing aroma, I can't help but smile. Babushka may no longer be with us, but her spirit lives on in every bite of Bigos that I make. And as I sit down at the table with my family to enjoy our meal, I know that I am carrying on a legacy that stretches back through the ages – a legacy of love, family, and the joy of good food shared with those we hold dear.