Bigos Recipe

I love them.
I don't think so, it's up to you. There are as many recipes as there are households i believe

Everyones recipe is unique. As long as you have the basic ingredients it's Bigos You can add anything you want...just made one with baked leg of lamb, added a liittle bourbon and red wine and it's scrumdillyitious

May be you can clear up a mystery for me. My family never made Bigos. They made something called kapusta (cabbage). It was:

fresh cabbage
sourkraut
whole yellow peas
fresh pork (either pigs feet, hamhocks, or spare ribs. The bones were important for the flavor)
salt and pepper

That's all. Is this the same thing as bigos? I'm trying to figure out why they didn't call it that. I love it, and it's great on a cold day with rye bread and butter - and cold beer. In the mean time, I'm gonna try some of the recipes you guys listed. I've never used tomatoes in it, and it sounds good!

Sounds like bigos.



Kapusta is the core of bigos, so It simply is kapusta in some way.

I am sorry Grzegorz - -it's not. Bigos doesn't have peas. Not every cooked cabbage is bigos.

Why ? My father add mushrooms and It is still bigos.

Grzegorz, Iam sorry - are you 18 or somethiong - I always feel that you don't seem to konw what's going on.
Bigos does not have peas - groch in Polish.
Do you cook?
And don't unswer me with one word, please.

Can I cook the bigos for your wedding?

I would love to know what that polish chocolate cake is that has a thick rim and a filling like bananas and cream in as its delicious -- cant find recipe for it anywhere sorry i know its not a bigos one got a polish/russian cook book with bigos recipe in

I dont like bigos... actually Ilike bigos without meat.. so it's not bigos, is it?

In English "BIGOS" is called "Hunter’s Stew"

Today, 14:42 - Attached on merging:
Bigos

Can someone tell me where I could find a recipe for Bigos?

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Search in the cuisine section or google:

polishforums.com/bigos_recipe-8_1227_0.html

Thank you for the quick response. Do you make your own bread too? How do you like Chicago?

Not in Chicago...too windy. There's also a bread revipe in here somewhere. Lots of good recipes...use the search.

I don't use this recipe. I have my own....you'll eventually make your own too. I add red wine and use lamb on the bone slowly baked first. Mniam.

I first tried Bigos at a Russian restaurant in NYC called Veselka. Now I make my own with bacon, pork, roast, duck, etc. I have even been able to find some of the German barrel sauerkraut at Sam's Club. I also add Paprika. Great with rye bread and boiled potatoes with dill.

oh yes, i add a few chopped prunes. they are barely noticeable.

I add some dried mushrooms too, it seems to make a differance

yes i like the dried mushrooms too. you sound like quite an accomplished cook.

K,
not really, I just love bigos, almost forgot: add some marjoran/bay leaves for more aroma and better digestion

It isn't real Bigos without the dried mushrooms

looks good, but not sure about the tomato and prunes...think it's better without these...

I live just mins away from most of my family. I have aunts uncles and grandparts near by. We always have a reason to meet up for parties. But the truth is even though we all came from the same bloodline, we all have our own style in cooking our dishes. I have grown to love only my moms and grandmas cooking. They really clean up all the meats of fats and weird stuff. But my aunts cook for thei husbans and they cook it the more "primative" way. They do it the old school style. So there are many ways to cook your dishes. But some of the ideas have been americanized. The reason is because lack of ingredients avail to us here in the states. I have always been firm on the idea of not using stuff out of a package. But when i was in Poland this summer i was shocked to hear people are starting to just buy dinner in a box. Us cooks are a lost generation. So i will do my best to help keep us informed of old style Polish cooking that i enjoy daily! Your the best MAMA!!!

I feel that bigos, similar to chili, is good after a day or two of resting. After cooking, place it in the fridge overnight. This allows the flavors to really develop and mesh.

a must. :)

do you people actually cook or just sit here talking about it?
asking someone for a bigos recipe is like asking for a chili recipe...
having said that to make it you only really need a base to start and the rest is really based on what you have in the fridge and what you and your family prefer in terms of taste...
anyway thanks for all the recipes posted as that is what I came here to get....the base
I decided to try it with a mix of sauerkraut and fresh cabbage. am still on the fence on whether I want to add tomato...granny never had tomato in hers but I do recall seeing prunes and mushrooms

peace out

................still waiting for you to tell us then `:)

Yes.

You don't have to. Some make white bigos with no tomato. Mine? I use tomato sauce. 2 small cans and I also add a little red wine
Prunes if you like, but don't have to. Mushrooms a must! For me anyway. I use Borowik szlachetny...very good dried mushrooms.


Maybe :)

I always thought you were the nicest, sweetest, most friendly and very helpful and amazing person on here.........and the best Moderator ever.........and can make the most satisfying and tastiest bigos than anyone in the whole wide world.




:)