#Authentic Bigos Recipe

[tkhuluq]

Mastering the Art of Crafting Polish Bigos (Hunter's Stew): A Step-by-Step Guide to Hearty Comfort Food

Start a cooking journey as we unwind the keys behind developing the ultimate Gloss convenience recipe - Bigos, or Hunter's Stew. This hearty as well as delicious delicacy is a resource of heat as well as practice in Gloss cooking areas for generations. Sign up with us on a trip as we assist you via the detailed procedure of preparing this soul-satisfying work of art.

Active ingredients:

To start your Bigos-making trip, collect the adhering to active ingredients:

Sauerkraut (fermented cabbage) A variety of meats (pork, beef, as well as sausage) Fresh veggies (carrots, onions, as well as mushrooms) Tomato paste Bay fallen leaves as well as juniper berries for fragrant deepness Supply for simmering excellence

Action 1: Preparation Function - The Structure of Taste:

Start by carefully cutting onions as well as carrots. Sauté them in a huge pot up till gold brownish. Include the meats, permitting them to brownish as well as instill the base with abundant tastes. Include the tomato paste for a lively color as well as an included layer of preference.

Action 2: The Medley Unravels - Veggies as well as Sauerkraut:

Present the carefully sliced mushrooms to the pot, adhered to by the celebrity active ingredient - sauerkraut. Wash the sauerkraut extensively to regulate the degree of acidity. Allow the pot simmer, permitting the veggies as well as sauerkraut to mingle as well as develop a symphony of preferences.

Action 3: Aromatics as well as Simmering Magic:

Boost the fragrance by including bay fallen leaves as well as juniper berries. Put in the supply, making sure all active ingredients are immersed. The crucial to Bigos exists in perseverance - allow the stew simmer on reduced warmth, permitting the tastes to meld with each other progressively.

Action 4: The Slow-moving Dancing of Tastes:

Enable your Bigos to simmer for at the very least a couple of hrs, or also much far better, allow it rest over night. This slow-cooking procedure is important for attaining the deepness as well as intricacy that specifies a genuine Hunter's Stew. Mix periodically as well as relish the progressing symphony of preferences.

Action 5: Best Pairings - Offering Ideas:

As your Bigos work of art nears conclusion, take into consideration offering it with crusty bread or luscious mashed potatoes. This permits you to relish every go down of the delicious brew. Boost the experience more by pairing it with a durable red red  white  a glass of wine or a standard Gloss beer.

Verdict:

Congratulations, you've understood the art of crafting Gloss Bigos - a passionate convenience food that transcends plain food. Whether you are a cooking fanatic or a convenience food connoisseur, this classic recipe assures to joy your taste as well as cozy your heart. Share the happiness of home made Hunter's Stew with enjoyed ones, as well as allow the practice of delicious convenience proceed in your cooking area.

Tags : Polish Bigos, Hunter's Stew, Comfort Food

[jaisarchu]

Visiting Zakopane? Giewont Restaurant is a Must-See Experience

Nestled within this enchanting region is Giewont Restaurant, a must-visit culinary destination that perfectly complements your exploration of this picturesque town. From traditional Polish dishes to a cozy, welcoming ambiance, Giewont Restaurant promises an unforgettable dining experience.

When you visit Zakopane, Poland, the beauty of the Tatra Mountains surrounds you, offering breathtaking views, exhilarating outdoor activities, and a deep sense of cultural heritage. Nestled within this enchanting region is Giewont Restaurant, a must-visit culinary destination that perfectly complements your exploration of this picturesque town. From traditional Polish dishes to a cozy, welcoming ambiance, Giewont Restaurant promises an unforgettable dining experience.

 A Culinary Gem in the Heart of Zakopane

Located in the center of Zakopane, Giewont Restaurant embodies the spirit of the region, blending local culinary traditions with a touch of modernity. As you step into the restaurant, you are greeted by a warm, rustic interior that immediately makes you feel at home. Wooden furnishings, traditional highlander decorations, and a crackling fireplace create an inviting atmosphere, perfect for relaxing after a day of adventure.

The menu at Giewont Restaurant is a celebration of Polish cuisine, featuring a variety of dishes that highlight the rich flavors and fresh ingredients of the region. Whether you're a meat lover, a vegetarian, or someone with a sweet tooth, there's something to delight every palate.

 Traditional Polish Flavors

One of the highlights of dining at Giewont Restaurant is the opportunity to savor authentic Polish dishes. The chefs at Giewont take pride in using locally sourced ingredients to create traditional recipes that have been passed down through generations. Here are some must-try dishes:

1. Pierogi: These delightful dumplings are a staple of Polish cuisine. At Giewont, you can enjoy pierogi filled with a variety of ingredients, including potato and cheese, sauerkraut and mushroom, or minced meat. Each bite is a burst of flavor, perfectly complemented by a dollop of sour cream.

2. Oscypek: A traditional smoked cheese made from sheep's milk, oscypek is a delicacy of the Tatra region. Giewont serves it grilled, accompanied by cranberry sauce, creating a deliciously unique appetizer.

3. Bigos: Known as hunter's stew, bigos is a hearty dish made with sauerkraut, fresh cabbage, various meats, and a blend of spices. It's a comforting meal that's perfect for the colder mountain climate.

4. Kwaśnica: This sour soup made from sauerkraut and pork is a local favorite. The tangy broth, combined with tender chunks of meat, offers a taste of Zakopane's culinary heritage.

5. Szarlotka: End your meal on a sweet note with szarlotka, a traditional Polish apple pie. Served warm with a scoop of vanilla ice cream, it's the perfect dessert to complete your dining experience.

 A Warm Welcome and Unmatched Hospitality

At Giewont Restaurant, the exceptional food is matched by the warm hospitality of the staff. The team at Giewont takes pride in providing excellent service, ensuring that every guest feels like part of the family. Whether you have dietary restrictions or special requests, they go above and beyond to accommodate your needs.

The restaurant also offers a selection of local beers, fine wines, and traditional Polish spirits, allowing you to pair your meal with the perfect beverage. The knowledgeable staff is always on hand to recommend the best drink to complement your dish.

 Perfect for Any Occasion

Whether you're looking for a romantic dinner spot, a family-friendly restaurant, or a place to celebrate a special occasion, Giewont Restaurant is the ideal choice. The cozy atmosphere and delicious food make it a versatile venue for any gathering.

For those planning a special event, Giewont offers private dining options and catering services. The restaurant can accommodate everything from intimate dinners to larger celebrations, ensuring that your event is memorable and stress-free.

 Embracing Local Culture

Giewont Restaurant is more than just a place to eat; it's a gateway to understanding and appreciating the local culture. The restaurant often hosts live music performances, featuring traditional highlander tunes played on authentic instruments. These cultural evenings provide a wonderful opportunity to immerse yourself in the rich traditions of Zakopane.

Additionally, Giewont supports local artisans by showcasing their crafts within the restaurant. From handmade pottery to intricate wood carvings, you can admire and even purchase these unique pieces as a souvenir of your visit.

 A Must-See in Zakopane

When visiting Zakopane, a trip to Giewont Restaurant is an essential part of the experience. The combination of delectable food, warm hospitality, and cultural immersion makes it a standout destination. Whether you're a first-time visitor or a seasoned traveler, Giewont Restaurant offers a true taste of Zakopane's heritage.

So, as you plan your itinerary, be sure to include a meal at Giewont Restaurant. It's more than just dining; it's an experience that will leave you with lasting memories of your time in this beautiful corner of Poland. Make Giewont a highlight of your journey and discover why it's a must-see Zakopane destination.

more details at : visiting Zakopane

[adarktrashcollectionunivers-blog]

What is Sauerkraut?

Raw Sauerkraut is a convenient, economical and fun way to ensure your health and enjoyment in life. An ounce or two will help ensure that your body and brain function better than before. Our Ultimate guide on how to make sauerkraut will show you how I make mine. Here is an authentic sauerkraut recipe that I got from my mother and father, way back during the Second World War.

The beauty in this fermented cabbage is that it can be eaten with any meal or just by itself. It is a low-salt health food that is made through a process of pickling called lactic acid fermentation. This process not only extends the shelf life of your cabbages, but it also kills the harmful bacteria that are present on your vegetables. Do yourself a favor and eat Raw sauerkraut. I assure you that you will not regret it!

Benefits of Sauerkraut!

Raw sauerkraut is loaded with the nutrients and probiotics that your body wants for health, vitality, and longevity. Furthermore, it has been used for thousands of years to keep the ancient world healthy and to reproduce. This great food will be your friend.

Sauerkraut offers the health benefits of spinach, broccoli, kale and cauliflower and an array of other vegetables. As a matter of fact, instead of looking for a salad, go to the refrigerator and grab a handful of this important stuff. Sauerkraut is easy to digest and nonfattening.

Additionally, raw sauerkraut helps your body to build its all-important iron supply.

Sauerkraut supplies vitamin C, vitamin K, lactic acid and the march, goes on and on.

Raw sauerkraut may contain about 400 types of probiotics as compared to commercial health food products that might have ONE.

Why make homemade sauerkraut?

Store-bought kraut is often pasteurized. The pasteurization process involves heat less than 100C to eliminate the pathogens that are present and extend shelf life. Heating, however, kills the good probiotics in sauerkraut.

Making sauerkraut in the comforts of your own home will prove to be more beneficial. Since you will still have access to the probiotics that will help keep you healthy and full of vitality as well as getting a tastier and more delicious Sauerkraut. Not only that, Making it at home costs pennies a day–the cheapest health insurance you can buy.

The makings of raw sauerkraut

Cabbages - Look for sweet new cabbage, recently picked—a day or two out of the patch. Big heads are ok, but two or three-pounders are more delightful to work with. Look for heads that are solid and ready to crack open. Older cabbage may be dried out, and you might end up adding some water. If you are concerned about insecticides or other contaminants, wash the cabbage in a mild solution of vinegar water or hydrogen peroxide. Washing will remove or neutralize most of “whatever” might have been used to get the fresh vegetable to your home. I use the cabbage as it comes—with a little caution.

Salt - I use the salt that is readily available at home. I like to keep my ingredients as simple and close to authentic sauerkraut recipes. Sea salt or pickling salt is good. But if you were to choose between rock salt and iodized salt, go with rock salt.

Water - As much as possible, I stay away from treated water. Certain chemicals are added to the water to make it safe to drink like chlorine, chloramine, and fluoride. If you are near a spring, you can try to use it for fermenting. If not, distilled water should be enough. You won't need much anyway.

Essential equipment when making sauerkraut

Chopping board - I like using my trusty old wood chopping board. You don't have to be picky. Any good board should do the job. Knife - A sharp knife for finely slicing the cabbages that we will use on our raw sauerkraut Wooden Vegetable Masher - I like using this when I ferment my cabbages. I use it to pound the vegetables and get the water out. Mashing Container - you place your finely sliced cabbages inside. Just make sure that it is sturdy enough to withstand the mashing of the vegetables. A thin, clean cloth used as a cover when we are fermenting our vegetables Weights to keep the cabbage from floating - I like to use a plastic bag with water in it. You can use whatever you have in your home.

How to Make Sauerkraut?

1. Cut the cabbages into quarters. Use the core too—it adds flavor. Now slice it into thin slices. I like mine about as thick as a quarter and nice long pieces—it looks pretty that way. You can place it into a vegetable chopper, but that is too much work.

2. After finely chopping the cabbages. Put it inside the container that you will be using. Any crock, jar or stainless steel pot will do. Wal-Mart sells a nice stainless steel pot that will hold about 2 gallon—they are cheap too. Any stainless steel cooking pan will serve for this task. Don’t use aluminum.

3. Mix the salt with the cabbage. This is low-salt sauerkraut: use about one teaspoon for each medium head of cabbage. A medium head of cabbage will weigh about two or three pounds. Use a tablespoon of salt for every 5 pounds—you do not want to pickle the “kraut.” You want it to ferment—don’t use too much salt.

Mix each layer of cabbage with salt. Start by placing a minimal amount of water and a pinch of salt in the bottom. This will help assure you that there is salt in the first layer. Now add a couple of inches of shredded cabbage, mix the amount of salt that you think that layer should have and tamp it down. Add a couple more inches of cabbage and mix in the salt. Again, tamp it down firmly. Pack it in layers that are about 2 inches thick, mixing some salt before tamping it down.

Soon you will see the liquid come through. Don’t fill it all the way to the top. Allow a few inches so it won’t bubble over.

4. Hold the cabbage under the brine. Cover the chopped cabbage with a thin cloth. The sauerkraut likes to float and must be held under the brine. My favorite “weight” is a plastic bag with some water in it. If you use this method, put some salt in the water—just in case it leaks.

Another method is to find a dish that fits into the vessel—turn it upside down and weight it down with a jar of water or any heavy item. Now cover the victim with a clean cloth to keep unwanted things out.

5. Now you can let it ferment. Some people ask where the best place to ferment sauerkraut is? As for me, this can remain on the table at room temperature or just set it in the corner. Don’t refrigerate until after it is all done fermenting. It will keep all summer in the refrigerator.

How long to ferment sauerkraut?

The fermentation takes about 28 days and goes through three fermentation stages. Each one takes nearly a week. You will notice a ceasing of bubbles before each phase changes.

The fun is watching it ferment. That is why a transparent glass or good clear plastic container is the most fun to watch. When the cute little bubbles stop floating up the task is done.

Can you freeze sauerkraut and how long can you keep it?

Yes, You can freeze it in freezer bags, jars or whatever containers you like. And if packed correctly, you can keep it for a year. You can also put it in the refrigerator where it will keep for several months. Homemade sauerkraut makes good food for camping trips as it will travel well at desert temperatures.

Homemade sauerkraut is a health food that doesn’t need cooked, seasoned or adulterated in any manner. Of course, you can do all kinds of nice things to this humble food. Have fun and Bigos add your personal touch. Use your imagination. Only remember that the microwave or cooking will kill the 400-plus types of probiotics that are important to your health.

In conclusion

Eat as much homemade sauerkraut as you want when checking the progress. Also, keep it handy for low-calorie easy-t0-digest snacks. Our modern foods have lost a lot of the vitality that is important to us. Additionally, raw sauerkraut can replace many of these—and will aid digestion.

A serving of raw sauerkraut can give your body as much of a health boost as the expensive health drinks and probiotics sold today. And always remembers the Old Guru's words, “Have fun and good health to you.”

[polish-foodies]

Authentic Polish Bigos Recipe That Tastes Like Poland!

[primortravel]

New Post has been published on https://primortravel.com/20-traditional-polish-foods-to-try-in-poland-or-at-home/

20 Traditional Polish Foods to Try in Poland or At Home

Ready to take a tour of traditional food in Poland? You’ve got everything from your standard fare that’s been eaten in Poland for generations to dishes that even molecular gastronomist Ferran Adrià would applaud. On your next trip there, make sure you try some of the following food in Poland.

I have to say: before I left for my trip to Poland, my idea of Polish cuisine was pierogi and kielbasa. While I did find those traditional Polish foods aplenty, I also was surprised by the diversity of other foods in Poland, including some pretty amazing contemporary cuisine at cutting-edge restaurants.

Must-Try Traditional Polish Foods

This post was originally written by Susan Guillory and has been updated by The Planet D with even more delicious Polish dishes.

1. Pierogi

Pierogi is a must-try food in Poland

You won’t get far in Poland without running into a pierogi, and believe me, you won’t mind. Eating Pierogi’s in Poland is like eating dumplings are in Asia, or empanadas in South or Central America: flat dough discs stuffed with delightful fillings and then boiled. At the restaurant Zapiecek, which seems to be as ubiquitous as TGIFriday’s in the US (though much tastier in my humble opinion), we also sampled fried pierogi, which, frankly, I preferred.

The most common pierogi are filled with beef, though you’ll find both sweet and savory fillings like twaróg cheese, (a type of cottage cheese) lentils, turkey and carrots, mushrooms, and even fruit or jams. Served with a side of sour cream for savory pierogies or powdered sugar, butter, or even whipped cream for sweet pierogies.

Red Barszcz (Borscht)

Red Barszcs with noodles

Red Barszcz is a Polish beet soup that is similar to borscht of eastern European countries like Russia and Ukraine. (We at a lot of Goulash on the Mongol Rally). Traditional borscht is usually made from cabbage and contains meat and tomatoes while the Polish version of barszcz is meatless and is a basic beet broth soup that is red in color. You can really put anything in you like and it is often served with potatoes and vegetables. Note: White Barszcz is similar but uses fermented rye flour or sour rye bread base. Make your own Barszcz with this authentic European recipe.

Zurek

One soup we had over and over again in Poland (not that I minded) was Zurek, or sour bread soup. It was tangy and creamy, and at Hotel Bristol’s Marconi Restaurant — which got my vote for the best zurek — it also had a quail’s egg and bits of ham.

Nalesniki

Nalesniki is a Polish crepe similar to French crepes. They can be filled with whatever you like and are often eaten as breakfast food. But they can be filled with other ingredients like sauerkraut, cheese, meats, and mushrooms. Popular sweet fillings are jams, fruit, and cottage cheese can also be used. See how to make Nalesniki at home with this recipe.

Krokiety

Krokiety is stuffed Nalesniki (crepes) that are battered with breadcrumbs and fried to perfection. These Polish Croquettes are stuffed with mushrooms and fried onions and are usually served with Barszcz. A traditional Christmas Eve dish, they can also be stuffed with any meat or cabbage. But they aren’t only eaten at Christmas, Korkiety can be found in most Polish food restaurants and food stands. Polish foodies blog has a good recipe to follow.

Mizeria

Mizeria is a refreshing Polish cucumber salad. The term Mizeria means misery in Polish but this salad is anything but miserable. This creamy cucumber salad is made with sour cream, vinegar, fresh dill and salt and sugar.

Salatka Jarzynowa

Another type of Polish salad is Salatka Jarzynowa made of boiled carrots and potatoes. Mix these main ingredients with mayonnaise, pickled cucumbers and peas, and onions. You can also add boiled eggs for some protein.

Rosol

Rosol is a Polish chicken soup that is served on special occasions. Like your grandma’s chicken soup, Rosol is also eaten when feeling under the weather for the ultimate comfort food. The chicken broth is served with noodles, carrots, parsley, and other herbs and spices.

Placki Ziemniaczane (Potato Pancakes)

Mmm mmm good. These Polish potato pancakes are crisp on the outside and soft on the inside. The easy to prepare recipe makes it a staple in Polish cuisine. Grate potatoes and add eggs and onions and then fry them up in oil for a quick and easy meal. Serve with a side of sour cream and you have a delicious snack. The Polish Housewife shares a couple of recipes here.

Makowiec (Polish Poppy Seed Roll)

Makowiec (strucla makowa) is rolled dough filled with your choice of filling with the main filling being poppyseed. Add butter, sugar, walnuts and raisins and you have a sweet and delicious treat. You can find these poppy seed rolls at any bakery in Poland. And it is often served on holidays like Christmas and Easter. Learn how to make this yummy treat at the Spruce Eats.

Paczki

Another sweet treat to add to your Polish dinner party is Paczki. Paczki are the Polish version of doughnuts. Deep-fried dough is usually filled with jams, fruit, or custards and sprinkled with powdered sugar. People started baking Paczki on Fat Thursday to use up the lard, eggs, and fruit to prepare for the fasting of Lent.

Bison Grass Vodka

At home, I could take or leave vodka, but once I had my first szarlotka (also known as tatanka) beverage upon arrival, there was no going back. Poland is proud of its vodka and will argue to the grave that they — not Russia — invented it and then perfected it. Zubrowka is the brand of choice because of one unique flavor: bison grass. The grass gives the vodka its distinct mellow vanilla flavor, and even decorates the inside of the bottle.

Mix Zubrowka with apple juice, and you have the szarlotka. It helps if you have the amazing light apple juice you can find in Poland rather than the artificial stuff in the US.

Burning Rose Dessert

If you’re like me, you skip dessert at the end of the meal simply because there’s no room in your tummy. But after my fellow travel writers and I saw the cloud-like Burning Rose being delivered to a nearby table at Krakow’s Szaragez, we changed our tune. The clouds turned out to be cotton candy, which was lit on fire to melt to a dish of raspberry parfait. The actual dessert was as good as the performance!

Kabanosy

Kabanosy (kabanos) is a Polish sausage. This long thin strip of sausage is often touted as the finest meat stick in the world. The process of salting and curing this sausage can take from 3 months to one year. It got its name from the nickname given to the young fat pigs (kabanek) that are raised in Eastern Poland with a diet of mostly potatoes.

Golabki – Polish Cabbage Rolls

You can’t visit Eastern Europe without tasting traditional cabbage rolls. Golabki consists of boiled cabbage stuffed with minced meat, rice, and chopped onions. Smother them with a tomato sauce for savory goodness. Check out the Polonist for the ingredients and how to make it.

Bigos – Hunter’s Stew

Bigos is a Polish meat stew and shredded cabbage and sauerkraut. You can really put anything you like in it from different meats to sausages or no meat at all. Slow cook it with mushrooms, onions, and tomatoes and let the aromas seep into your house. Check it out here.

Kopytka

Kopytka is potato dumplings that are popular in southern Poland. They can be eaten as a side dish or as a main meal. Their diamond shape is said to resemble little hooves. Similar to Italian Gnocci, Kopytka can be served any way you like. Top them with tomato sauce, saute them with garlic, mushrooms and onions, top them with buttered breadcrumbs, or even make them a sweet treat with powdered sugar. Get this mashed potato dumpling recipe to make at home.

Kotlet Schabowy (Breaded Pork Cutlets)

kotlet schabowy is similar to Schnitzel

Kotlet Schabowy is a breaded pork chop that reminded me of Schnitzel in Germany or Austria. This main course dish is made of pork that is pounded to a thin piece of meat, breaded with bread crumbs and flour and an egg and then cooked in oil over high heat. Serve with Sauerkraut and mashed potatoes and you have the perfect Sunday afternoon meal.

Gulasz (Goulash)

This comfort food is a Polish stew similar to Goulash you’ll find in Hungary. Gulasz is a meat stew usually made with beef, onions, and tomatoes with a dash of paprika. It can be served over boiled potatoes or noodles and with a side of fresh baked bread. Polish Meals has a good easy to follow recipe here.

Steak Tartare

On our last night in Warsaw, I swore I wouldn’t eat meat again. As amazing as the food had been, I was meated out. But then I saw steak tartare being prepared tableside at Stary Dom, and I knew I was a goner. The chef, in his 60s, I’d guess, prepares between 150 and 200 steak tartare servings each day! First, he deftly chops the steak, then mixes in mushrooms, fried onions, seasonings, and other goodies. The portion was way more than we could eat! I hated leaving it, but what can you do in a country that is so generous with its portions?

Poland surprised me in many ways, not the least of which was its memorable cuisine. Do you like Polish food? What is your favorite dish?

Photos by Susan Guillory and the following:

Silar, CC BY-SA 3.0, via Wikimedia Commons – krokiety

Steven Depolo from Grand Rapids, MI, USA, CC BY 2.0, via Wikimedia Commons – cabbage rolls

Kuruni, CC BY-SA 4.0, via Wikimedia Commons – Golabki

Silar, CC BY-SA 3.0, via Wikimedia Commons

Mariuszjbie, CC BY-SA 3.0, via Wikimedia Commons -Mizeria

JanKokular, CC BY-SA 3.0, via Wikimedia Commons – crepes

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[everydayhealthyrecipes]

Authentic Polish Bigos Sauerkraut Stew - made within chicken, Polish sausage, mushrooms and prunes. Hearty and delicious, perfect on a chilly night. Recipe in profile link. #polishrecipe #bigos #sauerkraut #stew #food52 #purewowrecipes #purewow #yahoofood #foodstagram #polishfood #buzzfeedfood #buzzfeast #huffposttaste https://www.instagram.com/p/B4QYOtfl8S3/?igshid=1jffzak2ypxct

[cinemaocd]

@blurgle1

My mom never used a bone. She just threw in whatever meat was on sale that week.

Yes, that’s probably more authentic. I make bigos that way. But I haven’t ever made borscht on my own, so I wanted to start with a recipe.