Bigos is a national Polish dish, also called the Hunter's Stew.
Poland has Bigos(Hunter's Stew) as a national dish.
Bigos known as a hunter's stew, is a traditional meat stew typical of Polish cuisine, and is the Polish national dish. Bigos is said by some to have been introduced to Poland by Jogaila, a Lithuanian Grand Duke who became Polish king in 1385 and who supposedly served it to his hunting-party guests. Metaphorically, bigos means "confusion", "big mess" or "trouble" in Polish.
Like a Scool! Master Luk. Bigos ,
bigos,kotlet schabowy
Bigos known as a hunter's stew, is a traditional meat stew typical of Polish cuisine, and is the Polish national dish. Bigos is said by some to have been introduced to Poland by Jogaila, a Lithuanian Grand Duke who became Polish king in 1385 and who supposedly served it to his hunting-party guests. Metaphorically, bigos means "confusion", "big mess" or "trouble" in Polish.
Bigos.
Mike Oborski has written: 'Bigos & chips' 'Housing'
bigos is a combination of cabbage, mushrooms, and various meats-traditionally pork, bacon, and delicious Polish sausage, but today bigos may also contain venison or duck.Pierogi have long been a traditional Polish food staple.
bigos, pierogi, and barszcz,
It's a traditional meal made from sauer-kraut with sausage and/or mushrooms, onion and so on. It's being boiled for one hour, then you add sausage and stuff (prepared earlier), you cook it again and so on. (It's just a brief instruction how-to, and very inaccurate). Bigos is tastier when you're eating it some days after, 2-3 or more. The taste overfill the whole meal and it's better then that way.
Bigos, bread for dipping in the stew juices, and potatoes is typical family home cooking. Bigos is a stew containing meat, cabbage, and many other variable ingredients depending on the region, what's on hand, family tradition, and what's in season, or the game brought home by the hunters. My Polish friend makes hers with small pieces of pork cut from a braised pork roast, Polish sausage (Kielbasa), lots of sauerkraut, lots of shredded fresh cabbage, onions, mushrooms (both fresh and dried), the cooking broth from the pork, and red wine, black pepper, bay leaf, and garlic. She uses rye bread or crusty European-style bread. The longer her Bigos stews, the better it is.
The Polish don't always drink beer, but when they do, it's Dos Equis.