Bigos

Polish cuisine prides itself in hearty and comforting dishes, and bigos–a traditional Polish stew–is one of the classic representatives of their culinary tradition. Also known as hunter’s stew, bigos is highly versatile, and any meat can be used in its preparation. Most commonly, the dish is made with pork, but the choice of meat typically depends on its availability and personal preferences. Sauerkraut, potatoes, bacon, and kielbasa are some of the additional ingredients which complete the dish. Although simple in preparation and ingredients, bigos is time-consuming because it is traditionally simmered for hours until all of the flavors are thouroughly combined. Originally, it was prepared for hunters during the long and exhausting hunting seasons. It has been present in the Polish culinary tradition since the 17th century, and today it is regarded as the national dish of the country. It is usually served as the main dish, usually accompanied by sliced bread on the side. Polish tradition suggests that it should be preceded or followed by a shot of famous Polish vodka. The flavorful bigos is also often enjoyed in Ukraine, Belarus, and Lithuania.