Bigos is another traditional Polish dish, usually eaten on special occasions and holidays. There are many ways to prepare bigos and its varieties. All are based on the same essential ingredients, differing only in some additives and in the order in which they are added. The basic ingredients of Old Polish bigos are finely chopped sauerkraut, fresh cabbage (sometimes used only as pickled), various meat and sausages, dried mushrooms, dried plums (onions) and spices.
Recipe
What you need
1 Chinese cabbage
500 g of pork shoulder
200 g of smoked bacon
2 tablespoons vegetable oil
1 onion
1 carrot
2 garlic cloves
1 teaspoon of paprika powder
1 tablespoon of worcestershire sauce
1 tablespoon of soy sauce
500 ml broth or water
1 teaspoon of tomato paste
1 teaspoon of wheat flour
parsley
What you do
Glaze sliced onion on the oil in the pot.
Cut off the white skin from the belly and cut the cartilage, cut into cubes and add to the onion. Fry for about 7 minutes until melted and lightly browned, stirring occasionally.
Slice the dough into cubes, add to the pot, fry for about 15 min. Season with salt and pepper.
Add grated carrots and cook for 5 minutes.
Slice the blade in 1 cm dice. Add to the pan and fry for about 15 minutes occasionally stirring. In the meantime season with salt and pepper.
Add garlic, powdered paprika, worcestershire and soy sauce, mix and cook for 1-2 minutes.
Pour hot broth or water and boil. Cover and cook for about 45 minutes to soften the meat.
Add chopped cabbage and cover the pot. Boil for a moment until cabbage softens, then stir and continue to cook under cover for about 10 minutes. If there is still a lot of fluid, reduce it by cooking the food without covering it.
Finally add the tomato paste and cook for about 2-3 minutes. Add a sieve of flour, mix and boil
polish cuisine 