Polish food is wonderful! On this part of our site you will find recipes for some of the best Polish dishes. As the Polish would say, "Jedzcie, pijcie i popuszczajcie pasa"… "Eat, drink and loosen your belt".

 POLISH BIGOS

BIGOS (the ragout of the hunter)
The secrecy of Bigos is that it is better because it heated. More than it heated better it becomes. Service with good bread.
 ingredients:
4 pounds sauerkraut juice of apple of 1 cup 1 pound pig smoked spareribs of 1 book 1/4 pound bacon tomatos of 1 can (large) 2 cups of water 2 sheets of compartment black pepper salt 4 pounds cabbage veins of blow of axe or pig of spine of pig of 1 book kielbasa smoked of 1 book (sausage) onions of cup of 1/2 (half-compartments) 16 ounces mushrooms (fresh) 1 ounce spreads (dried) 2 soup spoons of flour
 How it’s made:
1. Brown pig and spareribs in a large heavy pot. 2. To add the pig smoked with 1 cup of water and to ferment up to 1 a.m. 3. To add sauerkraut and a juice of apple of cup. 4. To cut the cabbage fine and to add to sauerkraut. 5. To add a good number of salt and pepper cover and to ferment 1 hour. 6. To remove the lid and to very keep the pot on a bottom to ferment. 7. In a pan, to make fry bacon to the chips, then émietter in the mixture of sauerkraut. 8. To remove the major part of large bacon and to make fry onions and mushrooms and the flour until them brown just. 9. To mix in the mixture of sauerkraut. 10. The kielbasa of cut in sections are added to the mixture of sauerkraut with tomatos. 11. To bring to boiling, to ferment 30 minutes and to be useful hot.