Xmas work out – Polish bigos – 5 to 7 days cooking pleasure

So, let me tell you how you make one of the traditional Polish dishes called bigos. The longer you cook it the better it is. The more types of meat you put inside the better. Believe me it’s so worth the effort!

Ok, so first of all you need to cook the sour cabbage with black pepper (grains), allspice, bay leafs. Well to be honest if it’s too sour you need to rinse it first but it rarely happens. It looks like this:

So it is cooked and let me tell you the more the better cos there is never enough of bigos. At this point I add mushrooms. if you read my post about mashrooming you know what mushrooms I’m talking about. At th beginning they are dry so you need to leave them in warm water to soak for a while. chop them and put them in. So now you fry different types of meat.  beef, pork, wild fowl, sausage… This year I didn’t get a nice portion of beef, everything looked too fat or not the right quality. So I took: shoulder, veal, pork roast, beacon and rural sausage.

So first onion with beacon:

And then the meat:

shoulder

 

Veal

Pork roast

I put salt and pepper (ground) to all of them. My tip is to put it into pot and then pour some hot water on the pan to get all the remains out and pour it to bigos, it brings in more flavor, and the water evaporates. And let’s not forget the sausages:

 And after cooking you add some more ground pepper, salt, sweet red pepper, charlock, coriander, cumin, jniper, tomato puree and wine or plums. Everything to taste.

And this was only the first day.

No you cool it down or freeze it at least once a day for 5 days.

And then it’s ready and gone in minutes! Enjoy!

Bigos

 

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