Bigos and Bernese table.

European kitchen, recipe, meal, meat, vegetables

Bigos and Bernese table.

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On the authorship of this dish recipe claimed several cuisines. Polish and Lithuanian assure that bigos – it is their dish, Belarus considers its bіgas, Ukrainian cuisine attributes bіgus currently.

There is even a legend that of Lithuania in bigos Poland brought the king Wladyslaw Jagiello, a great lover of hunting catering halt. In general, however, it can be considered a classic dish bigos Slavonic and Baltic cuisine in general.

By the number of bigos recipes can compete unless the famous soup, because each family is sure its correct recipe. This, despite the fact that a sample list of products for its preparation is the same: fresh and pickled cabbage, pork or wild game, sausage, prunes, onions, carrots, mushrooms, tomatoes and a whole bunch of spices.

Apparently the whole thing in the nuances of cooking and secret additives or the intricacies of the cooking process. For example, there is a perception that if the freeze bigos, it will be especially good!

Basically all the same: first prepare ingredients separately (stewed cabbage, meat and sausage fried), and then all mixed together and stew.

Bigos (hunter’s stew)


2 thick slices of smoked bacon
400 g of Krakow sausage
400 g of boiled beef or pork
1/4 Art. flour
vegetable oil
3 large cloves garlic (minced)
1 medium onion
2 medium carrots
250 g sliced mushrooms
500-600 g of finely shredded fresh cabbage
400 grams of sauerkraut (twice washed)
1 bay leaf
1 tsp dried basil, marjoram
1 tablespoon sweet paprika
1/8 tsp cumin
Salt and pepper to taste
1/4 cup dry red wine
5 Art. beef broth
2 tablespoons tomato paste
2 fresh tomatoes


Pre-heat the oven. Cut the bacon into strips, lightly fry, drain excess fat, add the diced sausage, fry a little more and put in a thick-walled bowl, covered with a lid to keep warm. In the fusion of bacon fat just fry the meat, roll it in flour and add it to the bacon.

In vegetable oil quickly to fry chopped onion and carrot, tomatoes, add the mushrooms and garlic. All shift in the pan for baking, add fresh cabbage and well-washed and wrung sauerkraut. Put the pan on a medium heat for 5-10 minutes, stirring constantly content. Add bay leaf, basil, marjoram, pepper and cumin in a pan and let stand to heat for 1 minute. Add all remaining ingredients and simmer, stirring constantly, until the liquid boils. Add to the vegetables and bacon meat, tightly close the pan and place in oven for 2.5-3 hours.

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And if you have absolutely no time or desire for a long time to mess around in the kitchen and the table nevertheless it is necessary to cover, you should consider the Swiss version – Bernese table or Berner Platte.

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Bernese table – the specific Swiss cuisine. On a bed of sauerkraut flavored with juniper berries, or boiled green beans with butter laid out all kinds of meats, sausages and different kinds of meats: marinated beef tongue, pork loin, bacon, sausages, sausages – all that is there.

Served Bernese plate with boiled potatoes. Fast, simple, beautiful, and for every taste!

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