Bigos from Poland

Summary

Ingredients

• g 1,000 oulash, mixed
• g 1,000 sauerkraut
• g 1,000 white cabbae
• 250 g pork belly, smoked
• 200 g prunes
• 3 Mettenden
• 3 tomato (s)
• 3 onion (s)
• 2 cloves garlic)
• 1 apple, sour
• 3 bay leaves
• 15 g porcini mushrooms, dried
• 600 ml beef broth
• 125 ml red wine
• 5 tablespoon Madeira
• 2 tablespoon lard
• 1 cinnamon stick (s)
• 4 carnation (s)
• 4 tablespoon paprika powder, noble sweet

Print Recipe Pin Recipe

Instructions

1. To start, place the porcini mushrooms and prunes in a small bowl with hot water for 30 minutes and soak. Then drain well and cut into small pieces.
2. In the meantime, wash and dry the goulash, chop the bacon and dice the onions. Skin the tomatoes and also dice them. Cut the white cabbage into small pieces or, best of all, slice it.
3. Heat the lard in a sufficiently large saucepan, leave the bacon in it, fry the meat in portions, remove the meat and bacon and set aside. Then steam the onions in it until translucent.
4. Simmer the Madeira in a small saucepan for a few minutes while stirring, add the stock.
5. In a large saucepan, add the sauerkraut, mushrooms, plums, the cloves of garlic, crushed with a wide knife, the diced apple and the peeled and diced tomatoes and sauté briefly. Then add the meat again. Deglaze with the broth and Madeira mixture, top up and bring everything back to a simmer.
6. On top of that comes the finely chopped white cabbage, which first has to cook a little soft. I do this with the pot covered, then it (feels like) a little faster. Mix everything briefly from time to time until the cabbage is somewhat soft and everything has a uniform consistency. Finally, the amount should be almost covered with liquid, add something if necessary.
7. Now stir in a little more caraway seeds and the paprika, stick the cloves in the bay leaves and place on top together with the cinnamon stick, then let everything simmer for about 2 to 3 hours with the lid slightly tilted.
8. When the liquid has reduced, gradually add the red wine first, then the broth again. Stir every now and then so that nothing burns. Half an hour before the end of the cooking time, add the meatballs cut into approx. 2.5 cm pieces. At the end, season with salt and pepper.
9. We often eat bigos for several days because it tastes better when it is warmed up several times. In winter I even leave the closed pot outside overnight so that everything freezes through.
10. If you like, you can serve it with potatoes or simply lightly toasted bread.

Also Like

Three Kinds from Poland: Pierogi, Bigos, Pickle Soup

The perfect three kinds from poland: pierogi, bigos, pickle soup recipe with a picture and simple step-by-step instructions. More...

Cucumber Soup from Poland

The perfect cucumber soup from poland recipe with a picture and simple step-by-step instructions. More...

Bigos

Although they prepare bigos in Lithuania, Belarus, Poland, and Ukraine. Bigos is rightfully considered the pearl of Polish cuisine. Ingredients Sauerkraut – 1.5 kg Fresh cabbage – 1.5 kg Boiled forest mushrooms – 0.5 kg Lard – 5 tbsp Tomato sauce – 200 g ...

Bigos or Bigosch

The perfect bigos or bigosch recipe with a picture and simple step-by-step instructions. More...

Bigos Vegetarian

The perfect bigos vegetarian recipe with a picture and simple step-by-step instructions. More...

Silesian Bigos

The perfect silesian bigos recipe with a picture and simple step-by-step instructions. More...

Classic Polish Bigos

The perfect classic polish bigos recipe with a picture and simple step-by-step instructions. More...

Bigos Silesian Way

The perfect bigos silesian way recipe with a picture and simple step-by-step instructions. More...

Cabbage Stew – Bigos

The perfect cabbage stew – bigos recipe with a picture and simple step-by-step instructions. More...

Tomek`s Bigos

The perfect tomek`s bigos recipe with a picture and simple step-by-step instructions. More...

Bigos According To Falko Style

The perfect bigos according to falko style recipe with a picture and simple step-by-step instructions. More...

Bigos – Polish National Dish

The perfect bigos – polish national dish recipe with a picture and simple step-by-step instructions. More...

Flatbread from Grill, from Pan or from Oven

The perfect flatbread from grill, from pan or from oven recipe with a picture and simple step-by-step instructions. More...

Königsberger Klopse from Cookbook from 1898

The perfect königsberger klopse from cookbook from 1898 recipe with a picture and simple step-by-step instructions. More...

Three Kinds Of Carpaccio from Pasture and from Sea

The perfect three kinds of carpaccio from pasture and from sea recipe with a picture and simple step-by-step instructions. More...

Mediterranean Potato Wedges, from Actifry or from Oven

The perfect mediterranean potato wedges, from actifry or from oven recipe with a picture and simple step-by-step instructions. More...

Chicken from Portugal

The perfect chicken from portugal recipe with a picture and simple step-by-step instructions. More...

Chicken from Sheet

The perfect chicken from sheet recipe with a picture and simple step-by-step instructions. More...

Chicken from Wok

The perfect chicken from wok recipe with a picture and simple step-by-step instructions. More...

Chikhirtma from Chicken

Chikhirtma is a delicious Georgian chicken broth. On a hot summer day, you don’t want thick soups, you want something lighter and more tasty, and this broth is just what you need. Ingredients Chicken – 1 whole Carrots – 1 Parsley root – half root Celery r...