What is bigos?
Bigos or Hunter's goulash is generally considered a national meal of Poland, although it is located in many European cuisines and in American ethnic restaurants. The Bigos composition may vary according to family and regional recipes or depending on what is available in the kitchen when it is made. Some ingredients may be considered necessary. Meat and cabbage are usually included in the formation of bigos, while spices and other vegetables can turn from steamed meat.
Some meat used in the production of bigos are veal, pork, beef, chicken, bacon and sausage or kielbasa. The meat can be cube or added to larger pieces and can be highly salted and chopped. Generally, a combination of meat is used. Cubes with supplies or soups are often added to flavor the liquid of stew meat, and it can be based on meat or vegetables, purchased or homemade.
Bigos vegetables can include mushrooms, onions, carrots and tomatoes. Potatoes can be added to thje stewed or belowÁváná on the side. Cabbage can be added to the cabbage, which in itself is specially fermented cabbage. With high cabbage and meat content, many recipes can also include a sweet ingredient such as fruit. Plums, apples and dried plums can be used.
Wine and vodka can also be included in Bigos recipes. Most nites cook for a long time and added alcohol -changing in taste, generally adding a rich layer of taste to meat and cabbage. Red or white wines can be used and even beer can be replaced. In addition to steamed bread or other tasty or crispy bread, accompanying beer and wine are often recommended, which are often recommended accompanying accompanying accompaniment.
The spices and herbs used in Hunter steamed meat are generally raised diversity and may also include dried or fresh juniper berries. Cumin seeds and bay leaves often occur in Bigos recipes as well as black pepper and PAprika. Garlic can also be used, although many recipes omit garlic. Chefs and home chefs can even add all their own ingredients.
As with many regional varieties of steamed meat, BIGOS can also improve with cooking and age. A pot of steamed meat can be cooled for days, while the chefs add ingredients to reach it every time it is heated. This deepens the taste of the original preparation and adds the dimensions of the taste with each new portion.