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Winemaking
The best bigos is the one with aromatic plums and a noticeable note of plum wine. Bigos is perfect for Easter, Christmas, and it also fits right into an ordinary family dinner. Try our recipe and be delighted by its flavor whenever the craving strikes!
Recipe for homemade bigos with plum wine
Preparation:
Rinse the mushrooms well and soak them in 300 ml lukewarm water for 20 minutes. Rinse the sauerkraut under cold water in a sieve. If needed, cut it into pieces a few centimeters long and place it in a pot. Pour in 0.5 L of water so it won’t burn while stewing. Add the soaked mushrooms, chopped into small pieces, and stew over low heat for about 30 minutes. Keep an eye on the water so it doesn’t evaporate completely, but don’t let there be too much either—you don’t want it turning into sauerkraut soup. Meanwhile, sauté the finely chopped onion in lard until translucent (to keep it from burning, dust it with a pinch of sugar). Cut the pork shoulder into small pieces and brown it separately with a pinch of salt. Cut and brown the bacon as well. Both the bacon and the shoulder should be well browned. Add the onion and meats to the cabbage, season, and stew until tender, splashing in wine from time to time. The liquids (water and wine) should reduce completely. Finally, add the tomato paste and keep the bigos on the heat for another 5–10 minutes, stirring constantly to lightly brown it.
