Bigos - Polish Hunter Stew Recipe (2024)

FAQs

What is bigos stew made of? ›

This version from A Polish Country House Kitchen blends pork, venison, beef, veal, and sausage with cabbage, sauerkraut, and mushrooms. Kate Itrich-Williams is a food writer, editor, and recipe developer who wrote the "Cook the Book" column for Serious Eats.

Bigos (Polish pronunciation: [ˈbʲiɡɔs]), often translated into English as hunter's stew, is a Polish dish of chopped meat of various kinds stewed with sauerkraut, shredded fresh cabbage and spices.

It was called this way in English because it used to be served during hunts and at the time contain game (nowadays extremely rare), but the etymology of the Polish word is not certain. Bigos has a long ingredients list, takes several days to cook and tastes different in every house.

Bigos stew is the national dish of Poland. It can be made with any kind of meat from pork to rabbit or venison, but should always have spicy Polish sausage.

Broth is a thin soup made of the water in which flavor-enhancing ingredients like meat, vegetables, and herbs and spices have been simmered. The liquid is strained after cooking to remove the flavoring ingredients. The broth can be served on its own or used as the base for a heartier soup or stew.

In many ways, bigos resembles my favorite Korean dish, kimchi jigae. My brother-in-law (and hence, my nephew) is of Polish descent, so the dish seemed fitting.

Slawomir Judek. Knows Polish. · 5y. Dobranoc is the equivalent of good night in English.

not important in a particular situation. nieistotny, bez związku.

A perpetual stew, also known as forever soup, hunter's pot, or hunter's stew, is a pot into which foodstuffs are placed and cooked, continuously. The pot is never or rarely emptied all the way, and ingredients and liquid are replenished as necessary.

Perpetual stew is essentially a stew that transcends time. Essentially, people turn on their crockpots to make a stew that keeps cooking, eating some of it, replenishing the leftovers with additional ingredients, and, well, you get the idea. A kind of bottomless, never-ending-stew.

What is the longest perpetual stew ever served? ›

In Japan, the restaurant Otaf*cku in the Asakusa district of Tokyo serves a stew called oden, which has been replenished constantly since 1945. The only reason it doesn't date back until 1916, when the restaurant opened, is said to be because that soup was lost in a World War II air raid.

A mixture of smoked Polish sausage, sauerkraut, meat and spices, Bigos is full of flavour and keeps well – it even improves with age and reheating! And with fermented sauerkraut as one of its key ingredients, those good bacteria make it healthy for your digestive system too.

The most important key to making stew meat tender is being sure to cook it for a long time. If you want super tender beef, you'll need to cook it on a low heat in a Dutch oven on the stove or a slow cooker for at least a few hours.

Bigos is a Hunter's Stew most associated with Poland, but likely of German origin. This dish, in one form or another, has been a part of Eastern European cuisine since at least the Middle Ages. The stew derives most of its flavor from a combination of meats, sausage, sauerkraut, cabbage, and mushrooms.

Caribou stew is a traditional Canadian stew and a specialty of Nunavut cuisine. The stew is usually made with a combination of boneless caribou (wild North American reindeer) cubes, onions, celery, red wine, tomato paste, bay leaves, thyme, potatoes, carrots, turnips, beef stock, oil, salt, and pepper.

A classic soffritto napoletano usually includes a variety of pork innards, including the heart, lung, spleen and (often but not always) liver. In old time recipes you also throw in the trachea.

What Cut of Beef Is Stew Meat? Stew meat is made from cuts of beef with lots of tough connective tissue, namely chuck and/or round. When you simmer it in a liquid, the connective tissue breaks down and becomes melt-in-your-mouth tender. That's why it's traditionally braised in stock and turned into beef stew.