Bigos on prunes


Bigos is one of the flag dishes of the Polish cuisine. It is a kind of cabbage stew. There are of course a number of variations but its main ingredients is sauerkraut, fresh cabbage, pieces of various meat kinds and mushrooms (mainly dried boletes).

I already posted once on bigos showing its less complicated version I tasted once in a restaurant (>>>). This time I decided to make it on my own, but chose its ‘dark’ variation based on prunes. It is probably more suitable for Christmas than Easter. Yet I liked the challenge. To make it, I needed around five hours of constant work in the kitchen. The process is long-lasting as you have to prepare many ingredient and during a constant cooking proces you have to mix them carefully.

What you can see on the photo below is bigos as I finished making it. However, bigos is best when served after a couple of days and recooked many times. The one made on prunes gets darker and darker in the process.


JMA_Polish_Cuisine_Bigos_29


Below, the whole cooking process picture by picture. The two  ingredients that by far are not originally Polish I added was whisky and soja sauce. Besides sauerkraut and fresh cabbage, beef, sausage, bacon, dried boletes and prunes, I added onion, tomatoes, apple, preserved prunes, red wine, butter, salt, bay leaf and allspice.



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