Polish Recipes Online
Making Polish bigos involves stewing sauerkraut, white cabbage, meat and sausage along with a handful of spices to create a warming, hearty dish that’s moreishly delicious. Bigos stew is incredibly simple to make, requires very little effort and makes a fantastic potluck party dish.
Polish bigos for me defines traditional Polish cuisine – hearty, deliciously comforting and great for sharing. This dish is equally popular as a family meal (served with mashed potatoes or bread) as well as party food, accompanying all celebrations including weddings, christenings etc. It has withstood the test of time and remains one of the most popular dishes in Poland today (along with Polish potato salad and
Because of its tremendous popularity countless versions of bigos exist and everyone will have their own way of preparing this dish that’s a little different from everyone else’s. What they all have in common, however, are the 2 essential ingredients: sauerkraut and meat.
Polish Żurek Recipe
As this is an essential ingredient in Polish bigos ensure you use good quality sauerkraut. I recommend buying the sauerkraut in a Polish delicatessen as it’s likely to be better quality and tastier than sauerkraut sold in large supermarkets. Look for organic, preservative free sauerkraut that has a light yellow/greenish, rather than grey colour.
Some people recommend rinsing the sauerkraut before making the stew (to make it less sour) but I prefer simply adding some white cabbage into the bigos to create a more balanced flavour. What is sauerkraut without its sourness?
Polish bigos can be made with any kind of meat, from game to pork (used most commonly) and chicken. Having said that I’ve never encountered bigos with lamb but this is probably because lamb is hard to come by in Poland. You can also use a combination of various meats. Whichever meat you choose it is important to use dark rather than white cuts (so for example not chicken breast, which tends to get dry when cooked for a long time). I used skinless chicken thighs. When it comes to pork use ribs or shoulder, not pork tenderloin.
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You can adjust the amount of meat in this cabbage stew to suit your preference. I used a moderate amount as I didn’t want the meat to overpower the sauerkraut.
Use smoked Polish sausage (kielbasa) for added flavour and texture. Most Polish kielbasa types are smoked so you’ll be able to find it easily (even large supermarkets tend to stock Polish sausage these days). Alternatively use pieces of smoked ham and/or smoked bacon (crisp it up first).
Dried porcini mushrooms are important to add for more depth of flavour but you don’t need to use too many. Again I recommend visiting a Polish shop as porcinis tend to be a lot cheaper there than in big supermarkets. Ensure you wash the mushrooms thoroughly by placing in a bowl, adding a little water and rubbing the mushrooms with your fingertips. Rinse again and add into the bigos.
Recipes From Poland
For me prunes are absolutely essential in a bigos recipe, adding a bit of natural sweetness as well as depth of flavour (along with the mushrooms). I think prunes are exceptionally well suited to sauerkraut dishes. I have used prunes in my sauerkraut casserole with chicken (with great results!), which is similar to this bigos recipe.
1.In the pot heat up 3 tablespoons of oil, add the bay leaf, caraway seeds, allspice and juniper berries and onion. Fry gently for 3 minutes stirring often.
3. Add the sauerkraut, cabbage, prunes, mushrooms, paprika, marjoram, tomato paste and half of the water. Stir, close the lid and bring the mixture to the boil then simmer gently for 1 hour stirring occasionally.
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4. In a pan fry the chopped sausage in 1-2 tablespoons of oil until lightly browned. Add into the stew and cook for 1 more hour. Add a little more water if needed.
5. Remove the bigos from the heat and take out the chicken. Separate the meat from the bone and place the meat back into the pot. Stir and serve!
If you make this bigos recipe I'd love to know how it turned out for you. Did you use any other ingredients? Let me know in the comments below, thanks!
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Making Polish bigos involves stewing sauerkraut, white cabbage, meat and sausage along with a handful of spices to create a warming, hearty dish that’s moreishly delicious.
Serving: 1 serving | Calories: 335 kcal | Carbohydrates: 15 g | Protein: 14 g | Fat: 25 g | Saturated Fat: 6 g | Cholesterol: 73 mg | Sodium: 793 mg | Potassium: 502 mg | Fiber: 4 g | Sugar: 7 g | Vitamin A: 233 IU | Vitamin C: 27 mg | Calcium: 54 mg | Iron: 2 mgPolish food has its admirers around the world. Now, using our Polish recipes collection, you can get to know how to prepare most of the characteristic and delicious meals of the Polish cuisine. Tasting Poland introduces a comprehensive set of authentic Polish recipes, which are very popular in Poland, and prepared on a common basis. You will learn how to prepare Polish foods in a quick and hassle-free manner.
Polish Food Utica
Here, I made every effort to publish Polish recipes, that are explained in enough detail, since oftentimes the success of the food we prepare depends on the respective details. The majority of Polish food recipes on Tasting Poland is well-tried – these are reliable recipes I have tried myself, and they are based on authentic, original Polish cookbooks and culinary traditions. I genuinely hope that you will find helpful this authentic Polish recipe collection, and a true added value to the English-speaking Internet :) Good luck and Smacznego! (Article continues below).
Traditional Polish cuisine is quite rich. Diversity and refinement are crucial, thanks to the culinary traditions of people living side by side for centuries: Jews, Ukrainians, Belarusians, Lithuanians and Ukrainians. The influence of Russia, Germany, Czech Republic and Austria should also be mentioned.
Within Polish cuisine, you can find specialties recognized around the world and Tasting Poland is here to let you know more about them and to discover Polish recipes. Let me introduce some basic Polish menus by describing how a typical Polish lunch looks like. So, traditionally Polish lunch/dinner, called in Polish 'obiad', is served at 2-3 p.m. in two servings. The first one is a Polish soup which usually is a:
Polish Sauerkraut Soup (kapusniak)
A culmination of the late lunch is the second course (drugie danie). Actually, it is what is commonly understood as a first course (or main) in English, but Poles call it the second (the soup goes first). Polish recipes for first courses are listed in a table above, while a short list of some popular foods served as seconds is below:
Lunch usually ends with a Polish dessert. In Poland, homemade cakes are commonly served. Specialties worth a try are: yeast cake, makowiec (roll with poppy seeds and dried fruits), mazurek, ciders, piernik (ginger cake) and delicious Polish cheesecakes. For those who like to enjoy a special, gourmet taste, we suggest to try paczki (Polish donuts) filled with rose jam.
All Polish recipes here are written in a friendly way, so even people who usually do not like to cook, or who don't know how to cook, can easily prepare some Polish food. Most of the recipes are written for a family of four, but if double or triple the quantities per ingredient, you will get a recipe for a party.
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