Bigosch with white sauerkraut . Polish national dish , can also be found with the names bigos or bigusch, this dish does not have a certain recipe. According to the different regions, it is prepared with white or red sauerkraut, with the addition of large amounts of meat , in the form of stew, entrees and others.
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- 1 Ingredients
- 2 Preparation
- 3 Other variations
- 4 Sources
- 125 g lean smoked bacon
- 500 g of pork
- 3 onion
- 125 g of salami with garlic
- 750 g of white churcrut
- 125 g mushrooms
- 1 small can of tomatoconcentrate
- 2 cloves of garlic
- 1 teaspoon of cumin
- 1 bay leaf
- ½ liter of white wine
- The baconand beef and pork are split into cubes and sauté a good fire with onions
- Add the sliced sausage and the cabbage for churcrut, and then the mushrooms, the tomato, the garlic and the spices.
- Cover with the wineand add enough water so that all the ingredients are barely covered.
- Let it cook slowly in a closed container without stirring, and serve with brown bread.
- Meat porkcan be substituted perfectly for chicken , deer or wild boar . In the eastern part of Upper Silesia it is customary to add potatoes and apples to the stew .
- Bigosch is also used as an appetizer, but in this case it is not served on plates, but is eaten directly from the casserole. Some rules for tasting bigosch, from the 18th century, read as follows: “Once the casserole has been opened, the pieces will be removed with the fork, placing them on a piece of bread that will be held in the left hand , leaving drain on it. Then they will be taken to the mouth , and then the bread .