Today is the international day of BIGOS! What’s your favourite recipe?

32 comments

  3. Prefer international baltic porter day tomorrow, ha! 😉

  4. My dad’s. He adds a bit of hot sauce to enhance the taste. I know it’s unusual but I love it.

  5. My mom cooked the pork shoulder or biodrówka (I forgot the English word) with a bone. She used cold water and added bay leaves, pepper, allspice and dried juniper berries. When meat was cooked, she took it out of the broth and set aside to cool. Then, she prepared a sauerkraut – if it was too sour, she rinsed it with cold water. And she cooked it in this broth with some sliced dried mushrooms and prunes. When meat was cold, she separated it from the bone, removed gristle and fatty fragments, and she added to the bigos only nice and lean pieces of pork. Then she simmered everything for at least two-three hours. In the end she added a pinch of ground pepper and 1-2 spoons of tomato paste, but not always. In my home we never added fresh cabbage, kiełbasa or bacon to bigos. But every Polish home has its own way to prepare it and every version is OK if it tastes good 🙂
    I’m vegetarian so when I’m cooking my bigos I just skip the meat, ofc the result is not a traditional bigos, but something more similar to “kapusta wigilijna” (cabbage with mushrooms traditionally cooked for Christmas Eve supper). Recently I discovered “Bezmięsny Mięsny” brand and I’m adding to my bigos their vegan substitutes of bacon or garlic ham, sliced in small pieces. Of course, it’s not the same, but it gives a similar vibe.

  6. My grandma’s. I know it has cabbage, beef, plumbs, mushrooms, wine, bacon but not sure about the rest. She of course was cooking it 3 days.

  8. Bigos needs little bit of wine and plums and needs to be reboiled 2 or 3 times the other day. Change my mind 😉

  9. I think, by “What’s your favourite recipe?”, the OP didn’t mean “Who’s recipe”, but actually and LITERALLY “What recipe”…

  10. Bigos “na winie”. Co się nawinie to do bigosu

  11. Bigos is a tricky dish, it either ends up being amazing or mid at best. I’ve had bigos a lot of times and I’d say only 20% of bigoses I’ve eaten were very good, the rest was meh. My fav recipe is my mom’s recipe, don’t know the ingredients and cooking process tho :/

  14. My Grandma Bigos is best… kept secret recipe🤫 as well as her cookies. Family heritage, thus cannot be shared publicly.

    But this is the beauty of Bigos. Each family make this traditional dish their own. All versions are exceptionally tasty.

  17. Oh man
    It’s been years since I have had any…
    I miss living someplace with Polish culture

  19. My dad’s. I don’t know what does he add in particular besides the standard but it’s delightful 💕

    Edit: forgot to mention grandma’s

  22. One of the most joyful discoveries when I moved to Poland. Some of my friends make incredible versions!

  25. only ate my grandma’s but no need to try another i believe

  27. So are you making us all crave bigos OP or will you send us all bigos then?

  30. My friend’s babcia’s recipe. I never tried it, but he claims it’s so.

  31. Bigosu smak przedziwny, kolor i woń cudną;

    Słów tylko brzęk usłyszy i rymów porządek,

    Ale treści ich miejski nie pojmie żołądek.

    Aby cenić litewskie pieśni i potrawy,

    Trzeba mieć zdrowie, na wsi żyć, wracać z obławy.

    Przecież i bez tych przypraw potrawą nie lada

    Jest bigos, bo się z jarzyn dobrych sztucznie składa.

    Bierze się doń siekana, kwaszona kapusta,

    Która, wedle przysłowia, sama idzie w usta;

    Zamknięta w kotle, łonem wilgotnym okrywa

    Wyszukanego cząstki najlepsze mięsiwa;

    I praży się, aż ogień wszystkie z niej wyciśnie

    Soki żywne, aż z brzegów naczynia war pryśnie

    I powietrze dokoła zionie aromatem.

    Bigos już gotów.

  32. does the rest of the world know about it, or is it like world baseball and “football” cup, where only usa participates in its own sports?

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