Bigos: A National Treasure

When one thinks of Slavic cuisine, it is always Bigos which first comes to mind. Bigos is the dish par excellence that people all over Poland and Eastern Europe believe seals their claim to having the finest cuisine in the world. Despite the patriotic fervor that surrounds this dish, it has no set recipe. The ingredients, apart from certain staples, will vary from family to family; the method of preparation will similarly vary save for the fact it is a long and slow process.

Bigos has an illustrious history dating back over 600 years. Its origin is believed to be Lithuanian, though it's not worthwhile to get lost in nationalistic claims. We're talking about a time when national boundaries did not hold the precise meaning we understand today. No matter how it found its way into Poland, it did become an intimate part of the culture. There is a passage in Adam Mickiewicz's famous nineteenth century epic poem "Pan Tadeusz" about Bigos. "Pan Tadeusz" is a poem that every child in Poland learns by heart in school. Bigos is a part of our collective memory very early on. Here's a recipe to show you how you might prepare your own.

Ingredients

• 2 kg fermented sauerkraut
• 2 kg white cabbage
• 2 kg of assorted meat which includes the following: 500 gm of beef, 500 gm of ribs, 500 gm of pork chops, 500 gm of steak
• 600 gm of Polish sausage
• 600 gm of cold cut ham
• 100 gm of mushrooms, about a handful
• 3 onions
• 1 cooking apple
• 10 prunes
• Frying tomatoes or one small can of tomato paste
• 1 bay laurel leaf
• 2 pieces of allspice
• 1 tablespoon of marjoram
• 1-2 cloves of garlic, diced very finely
• Vegeta mix. It's possible to substitute another bouillon mix here but if you want the authentic taste I recommend that you use this flavoring that is widely available.
• Half cup of wine - optional.
• 3 tablespoons of honey and mustard together - optional.

Directions

Add the mushrooms to a pot of water the day before you start your preparation and let them soak overnight. You will use the water from the mushrooms in further preparation.

Article Author: Kasia Lanucha

I was born and raised in Poland. I immigrated to the province of Quebec in Canada four years ago. I am the mother of three wonderful children and an entrepreneur.I am excited by my life here in my adoptive country. …

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