Bigos and Bernese table
The culinary exploration of Bigos and the Bernese table takes us on a savory journey through Poland and Switzerland, offering a deep dive into two distinct but equally comforting cuisines. Bigos, known as the Polish national dish, is a hearty stew that combines sauerkraut, fresh cabbage, various meats, and wild mushrooms, simmered to perfection to create a rich tapestry of tangy and savory flavors. This stew represents a fusion of ingredients, each contributing layers of depth and warmth, further enhanced by the sweetness of dried plums. On the other side, the Bernese table introduces us to Swiss culinary traditions of simplicity and heartiness, featuring dishes built around potatoes, cheese, and meat, which exude a sense of home and comfort. Together, these cuisines paint a picture of European culinary heritage, where the emphasis is placed on the quality of ingredients, the joy of eating, and the warmth of gathering around the table. The exploration of Bigos and the Bernese table is not just a testament to the richness of these dishes but also an invitation to experience and embrace the cultural stories they tell, reminding us of the power of food to connect us to places, people, and traditions.
Equipment
- 1 oven
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.