Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, babcia’s polish bigos. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Great recipe for Babcia's Polish Bigos. My granny is Polish and we call her Babcia. This is Poland's national dish and Babcia made it for us a lot when we were young. Babcia now has dementia and it is too late for me to ask for her recipe, but I've tried to do it..
Babcia’s Polish Bigos is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Babcia’s Polish Bigos is something that I have loved my whole life.
To begin with this recipe, we have to prepare a few components. You can cook babcia’s polish bigos using 15 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Babcia’s Polish Bigos:
- Make ready 20 g dried porcini mushrooms
- Prepare 5-8 stoned prunes
- Prepare 475 g diced casserole beef
- Make ready 2 large pork belly slices
- Prepare 300 g polish sausage (ideally kielbasa), peeled (I didn’t do this which was a mistake)
- Get 2 onions, sliced
- Get 3 tbsp olive oil
- Prepare 450 g jar sauerkraut, rinsed
- Get 4 tomatoes peeled and chopped
- Prepare 4 cloves
- Make ready 1 cinnamon stick
- Prepare 1 bay leaf
- Make ready 1 tsp dried dill
- Get 1 pint beef stock
- Prepare Salt and pepper
Welcome to Babcia's Kitchen at Polska Polish Pottery & Gifts! Our kitchen carries a select variety of traditional Polish foods imported directly from Poland. You can heat this bigos recipe, freeze, heat again, refrigerate, heat again.the flavor only intensifies. In fact, don't even think of eating this the first day, give it a day in the fridge for the flavors to blend.
Instructions to make Babcia’s Polish Bigos:
- Start by putting your dried mushrooms and prunes in a bowl and just covering with boiling water. Leave to soak for 30 mins.
- Heat your large saucepan or flameproof casserole dish and fry off the meat in batches to brown all over. Remove each batch into a bowl when done.
- Fry your onions in the saucepan over a low heat now and cook gently for 10 minutes.
- Return your meat to the pan and add in also your sauerkraut, tomatoes, cloves, cinnamon, bay, dill and sliced sausage.
- Drain your mushrooms and reserve the liquid in a jug. Add the mushrooms and prunes into your pot. Then make the reserved liquid up to a pint by topping it up with stock. Add that liquid into the pan too.
- Season it all with pepper (you can add salt later after you’ve tasted it). Bring the pan to the boil then turn it down to simmer gently with the lid on for 2 hours.
- Best left to sit overnight after it’s cooked and cooked to let the flavours develop.
You can heat this bigos recipe, freeze, heat again, refrigerate, heat again.the flavor only intensifies. In fact, don't even think of eating this the first day, give it a day in the fridge for the flavors to blend. It was one item that Grandma made that my husband particularly liked when he was growing up, but until recently we thought the recipe was lost forever. Making Polish bigos involves stewing sauerkraut, white cabbage, meat and sausage along with a handful of spices to create a warming, hearty dish that's moreishly delicious. Bigos stew is incredibly simple to make, requires very little effort and makes a fantastic potluck party dish.
So that is going to wrap this up for this special food babcia’s polish bigos recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
