delicious Polish Bigos


  • Prepare foods
  • Phased cooking bigos
  • The modern version of cooking bigos

Bigos is considered to be traditional Polish dishes. However, there is a legend that the recipe for this dish from meat and cabbage came to Poland from Lithuania, and brought it to the King of Poland, who is also Duke of Lithuania, Wladyslaw Jagiello. Like it or not, is no longer found. But what is love bigos in Poland - that's a fact!

This bigos prepared for several days at higher levels it dotushivayut and cooled, and the cooled dotushivayut. Then clean in a cold place (usually in the cellar) and eat for a week or even longer.

But in modern urban environments it is not possible to do. Firstly, there is no sub-floor, and secondly, there is no time for a multi-day cooking meals. Therefore, the recipe Polish bigos simplified. But this does not mean that it is obtained tasteless.

 Ingredients for the Polish bigos
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Prepare foods

For the preparation of the ingredients require a lot of bigos, the number indicated for the preparation of 6 servings.

Let's start with the most important - the meat. For Bigos need several kinds of meat: 400 grams of pork and beef, 300 grams of bacon and 200 grams of smoked sausage. Many hostesses are added instead of smoked sausage sausages. But this is wrong, because the real bigos must have the smell of smoked meat.

The second important ingredient - cabbage. You will need 700 g fresh cabbage 500 g - pickled. Some recipes suggest using only sauerkraut, without adding fresh. If sauerkraut you do not, then it must be prepared in advance.

You can, of course, only use fresh cabbage, but then it would no longer be bigos.

There are two prescription sauerkraut: a pickle without it. Sauerkraut brine without preparing very simple. Chop cabbage, carrots grate. Cabbage remember well with salt, add the carrots, stir and leave under the yoke. A few days later ready Put the cabbage in a jar. To enhance the flavor of the cabbage often add cranberries.

When cooking cabbage pickle cabbage kneading is not necessary. You just need to cut the vegetables and pour the brine, which is prepared as follows: 1, 5 liters of warm water you need to add two tablespoons of salt, much sugar and stir.

In addition to meat and cabbage, for Bigos need 2 cloves garlic, 3 tbsp. tablespoons of tomato paste, one large carrot or two small, prunes - 6 pieces and 150 ml of dry white wine. Some recipes do not involve the use of white wine and red, too dry. Sometimes, instead of prunes add dried apricots or apple. In some recipes Bigos there is a bow, but in Poland this dish onions added. If you decide that the onions will taste better, it needs 2 small heads.

From spices on a traditional recipe cook salt, ground pepper, pepper (sweet) - 6 pieces, 0, 5 tsp. Cumin 1/4 tsp. Coriander.

Preparing classic Bigos in a cauldron.

 Different recipes Polish bigos
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Phased cooking bigos

When all the ingredients are ready, you can begin.

Heat the kettle and put it on the bottom of the small pieces of chopped smoked breast. While drips from the breast is fat, meat, wash, clean vegetables and clean prune pits.

If you're using onion, cut it into small cubes, carrot rub on a grater, large better, and put the vegetables into the cauldron. While the vegetables are to brown, slice the pork and beef is not very long slices. Put the meat in a kettle, a little salt and pepper and leave to simmer stew.

Simmer the meat for 40 minutes, stirring occasionally.

Thoroughly mix the tomato paste with the wine, add in a mortar potolchennye coriander, cumin and allspice and pour the sauce the meat. Some housewives with no wine tomato paste mixed with water, but then received a dish loses its flavor.

Thinly shred fresh cabbage, salt, remember and put into the cauldron. Immediately add the sauerkraut. If it turned sour pickled cabbage, it can be washed. Leave the stew to simmer.

After 30 minutes, add the cauldron diced smoked sausage cubes and prunes. If necessary, add a little water and simmer for another 40 minutes.

Bigos is ready! You can bring to the table!
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The modern version of cooking bigos

Each hostess, cooking bigos, especially if she does not live in Poland, has its own recipe for this dish.

Modern chefs prepare bigos in multivarka. The ingredients used are the same as for the classical Bigos. In a bowl Multivarki pour a little vegetable oil, then lay the layers of meat, vegetables, cabbage, prunes, pour all the sauce and simmer for one and a half hours. After this time, switch mode "Baking" or "zazharki" 7 minutes.

Often bigos prepared in pots. For this pre-fried onions and carrots in a separate frying pan - the meat until a light crust and stewed sauerkraut. Then all the ingredients are laid on pots, covered with puff pastry and baked in the oven for one hour at 200 degrees.

Opposers of meat cooked bigos with fish. Good cabbage combined walleye. Since the preparation of different walleye and cabbage, then stewed cabbage separately with the other ingredients, and the fish is fried in small pieces in flour. 15 minutes before the cauldron off the fish is added to the cabbage.

Some hostesses added to bigos favorite foods: raisins, bell pepper, mushrooms.

What else to cook bigos

If you want to surprise and please the family, prepare a lunch of Polish dishes. Bigos is considered the second dish. You needed to prepare the first drink, salad and dessert.

Let's start with the salad - potato with beans. The recipe is very simple. While Bigos stewed, boil 4 small potatoes in their skins and 300 g of green beans. Potatoes cut into cubes, if the long green beans, then cut them in half, season with salt and season with mayonnaise. Salad ready!

Go to the soup. We will prepare tomato soup with cucumber. To make it, you will need 1 kg of tomatoes, 2 tbsp. spoons rice 1 L broth, and 100 g of cream. Tomatoes cut into small pieces, boil, and rub through a sieve. Add the weight of the resulting tomato soup and rice. Cook the soup over low heat for 20-30 minutes until cooked rice. For a couple of minutes before the shutdown, add the sour cream. The tureen cut into rings and pour the chilled cucumber soup.

For dessert, you can make a cake with cherries. His recipe might surprise you: do not preparing the cake dough, and of wheat bread! Grease a baking dish with oil, sprinkle with breadcrumbs and place on her pieces of wheat bread crusts without pre-dipping them in a mixture of milk (half a cup), eggs and vanilla sugar (half a cup). Bread Put cherries, pitted, and sprinkle with sugar. On berries lay a second layer of bread and pour all the remaining milk mixture. Bake the cake in the oven for 20 minutes.

Finally, go to the drink - pumpkin pudding. 100 g of purified pumpkin grate. Dissolve in water, 7 g of starch and pour it into 130 g of hot milk. Add 4 tsp. Sugar 1 tsp. Vanilla. Add the pumpkin and cook for 10 minutes.

Polish cuisine recipes are different from our usual dishes. But it's a terrific way to diversify your desk and get to know the other part of the culture, not so far away we the country.

 Preparation of traditional bigos

 different pasta recipes


  • Where did the Italian pasta?
  • The recipe for pasta with marinara sauce
  • Recipe pasta carbonara
  • How to choose a sauce for spaghetti?

The history of cooking - a very exciting topic, so let's get acquainted with the history of pasta recipe spaghetti before you start is keen on cooking.

 pasta with green olives
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Where did the Italian pasta?

Spaghetti with tomato sauce - signature dish of Italian cuisine, which is sure to try each. History of the recipe is inextricably linked with the history of Italy. It's safe to say that pasta would not be so popular if it had not happened the development and improvement of delicious sauces, which give a distinctive flavor to the dish. Initially, the Italians used the sauce to the food was not just a "dry". That is the first sauces were nothing more than the usual broth, and cook believed that meat provides the basic flavor of the dish. As the different herbs and spices imported by the Romans, they became tasty sauces - at least for those who could afford them.

The most ancient of all Italian sauces is pesto. It's clear sauce, the recipe of which is made up of olive oil, basil, nuts and cheese. All the ingredients are finely-ground with a mortar and pestle. Pesto was originally used as a seasoning for flavoring soups or simple soups. And here is the recipe for Italian pasta sauce tomato appeared much later. Why is that?

Because tomatoes are originally from South America, not from Italy. And they brought them somewhere in the 1500s on the European markets. In addition, tomatoes were considered poisonous, first, and, thus, they are considered only as an ornamental plant. Only later they began to use in food.

The earliest known Italian red sauce was a famous marinara sauce. His recipe invented in Naples. The word "marinara" in Italian means "the sea", as early marinara sauces often contain seafood.

In the late 1800s a significant number of Italians emigrated to the United States, Australia and other countries, taking with him a prescription of the national food and distribute it to many other cultures. Thus the combination of spaghetti and red sauce had the taste to other peoples.

Ultimately Italian pasta recipe became known and popular worldwide.

 pasta marinara
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The recipe for pasta with marinara sauce


  • 100g prawns,
  • 1 small squid carcass,
  • 1 medium onion,
  • 2 cloves of garlic and ¼ teaspoon garlic powder,
  • 1 small green bell pepper,
  • 1 tbsp. l. olive oil or vegetable oil
  • 1 diced Pomidorka,
  • 1 tbsp. l. tomato sauce,
  • 1 tbsp. l. chopped fresh basil or 1 ch. l. dried basil,
  • A 1 ½ hr. Liter. chopped fresh oregano or ½ hr. liter. dried oregano leaves,
  • ¼ h. Liter. salt
  • ¼ h. Liter. fennel seeds (if desired)
  • 1/8 h. L. pepper,
  • 300 grams of raw spaghetti.


  1. Seafood thaw. In a saucepan, boil water, add salt. Boil the squid and shrimp for 2 minutes. Let cool slightly and cut into small pieces.
  2. Peel and chop the onion. Peel and finely chop the garlic. Cut the peppers in half lengthwise and clean it from the seeds and membranes. Cut the peppers.
  3. In a frying pan heat the oil over medium heat for 1 to 2 minutes. Add the onion, garlic and peppers. Simmer for 2 minutes, stirring occasionally.
  4. Add to the pan the tomatoes, tomato sauce, basil, oregano, 1/4 ch. L. salt, fennel seeds and pepper. Bring the mixture to a boil over high heat. As soon as it boils, reduce the heat so that the mixture is very little bubbling and splashing.
  5. Add seafood and stir the mixture.
  6. Cover and simmer 35 minutes, stirring every 10 minutes. Reduce heat when the sauce is boiling too intense.
  7. While preparing the sauce, put the pan on the stove with water. Add 1/2 hours. L. salt. Cover, and over high heat bring to a boil. Start spaghetti. Wait until the water boils again. Cook the spaghetti should be 8 to 10 minutes, stirring often, until softened, but not of cooking.
  8. Fold the pasta in a colander and drain the water into the sink. Give a little to drain the water from the pasta.
  9. Serve spaghetti with tomato marinara sauce. You can decorate with olives and basil.

 pasta carbonara

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Recipe pasta carbonara


  • 400 g of the paste of any kind,
  • 150 g of bacon,
  • 1/2 onion (small cubes)
  • 2 cloves garlic, minced,
  • 3 whole eggs,
  • 3/4 cup finely grated parmesan,
  • 3/4 cup heavy cream,
  • salt and black pepper,
  • 1/2 Art. fresh or canned peas.


  1. Put to cook the pasta according to package directions.
  2. At the time, while preparing pasta, fry bacon until almost crisp. Remove the bacon from the pan and place on a towel to excess fat stack. Pour all the bacon grease from the pan, but do not wash it. Return the pan to the stove and put in it the onion and garlic. Fry until golden brown. Set aside.
  3. In a bowl, combine eggs, cheese, cream, salt and pepper until smooth.
  4. When the pasta is ready, drain a cup of water in which it is boiled. The rest can be poured down the sink. The paste is put in a bowl. While the pasta is still hot, slowly pour the egg mixture into them, stirring the pasta all the time. The sauce will be thick and cover the pasta. Add some fusion us hot water into a paste, if necessary for consistency.
  5. Then add the peas, bacon, fried in oil, onion and garlic. Good mix of as'll add ingredients
  6. Serve immediately to the table, sprinkle with Parmesan cheese. Bon Appetit!

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How to choose a sauce for spaghetti?

These tips will help find a correspondence between the different types of pasta and sauces, which are most suited to them. The main thing is that the sauce is well stuck to the surface of the pasta. When this happens, the noodles taste better absorbs the sauce, and everything becomes a delicious dish. This is the main reason for which is to abandon the addition of oil to the pasta during cooking, because if the oil is added, it covers the outer surface prevents sticking and spaghetti sauce.

The general rule is that the thinner and longer the spaghetti, the "easier" should be sauce for them; Conversely, the thicker and shorter pasta than sauce should be thick.

The following are specific recommendations for each of the different types of spaghetti. Keep in mind that these are not rigid rules that no one dares to violate. It's just advice and proven experience.

Long pasta: linguine, fettuccine, tagliatelle. For them suitable thick cheese or cream sauces; oily sauces with pieces of herbs, vegetables; tomato sauces; sauces with big pieces of meat, seafood.

Thin pasta: spagettini, spaghetti, fedelini. They are characterized by medium thickness cheese and cream sauces; oily sauce with small pieces of herbs, vegetables; tomato sauces; sauces with small pieces of meat, chicken or seafood.

Small pasta: vermicelli and other. Suitable liquid cream sauces; oily sauces with a very thin and small pieces of herbs, vegetables; the liquid tomato sauces.

 This favorite Italian pasta ...