Bigos, also known as traditional Polish hunter's stew, is a hearty dish enjoyed during celebratory occasions. This flavorful dish is typically made with a mix of meats, sauerkraut, and various spices, creating a delicious blend of flavors.
Many families treasure the tradition of preparing bigos to ring in the New Year. The rich aroma and savory taste of New Year's bigos make it a favorite among those looking to savor a warm and comforting meal as they welcome the start of a fresh year.
Preparation time;60 minutes
Ingredients
2 kg of sauerkraut with juice
500 g of chicken breast
500 g of baked ham
250 g of chicken/pork sausage
50 g of dried porcini mushrooms mushroom stock
1-2 onions
1 teaspoon of oil
1.5 teaspoons of cumin
3/4 teaspoon of cumin
1 teaspoon of marjoram
5-6 grains of allspice
3 bay leaves
salt and pepper to taste
about 2 liters of water
chicken marinade:
1 tablespoon grated basil
1 teaspoon of hot paprika
1 tablespoon oil/olive oil
1/2 teaspoon ground ginger
2 cloves of garlic
Preparing
Wash the chicken breast, pat dry, rub with chicken marinade and set aside for about 30 minutes. Transfer to an ovenproof dish and bake at 180 degrees for about 30 - 40 minutes. Put the mushrooms in a strainer and wash them under running water, put them in a saucepan, cover with cold water and cook for about 30 minutes - leave to cool.
Get the cabbage (if it is sour - rinse half of it under running water), squeeze out the juice, cut it and throw it into a large pot (about 5 - 6 l) - add spices, pour water and cook until soft. Drain the cooked cabbage over a bowl - do not pour out the water!
Dice the onion and fry it in oil, add the sliced sausage and fry.
Pour 1.5 cups of water (from cooking) into the drained cabbage, add sliced mushrooms with stock, onions,sausage, sliced chicken and ham.
Season with salt and pepper - then cook over low heat for about 60 minutes, stirring occasionally, leave to cool and put in the fridge.
If the bigos is "dry", add 1/2 - 1 cup of the cabbage cooking water. In the next day, put it back on the gas and heat it up. Bigos tastes best on the 3rd day. Enjoy
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