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Bigos (), often translated into English as hunter's stew, is a Polish dish of chopped meat of various kinds stewed with
sauerkraut Sauerkraut (; , ) is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugar ...
, shredded fresh cabbage and spices. It is served hot and can be enriched with additional vegetables and wine. Originally from Poland, the dish also became traditional in the areas of the vast
Polish–Lithuanian Commonwealth The Polish–Lithuanian Commonwealth, also referred to as Poland–Lithuania or the First Polish Republic (), was a federation, federative real union between the Crown of the Kingdom of Poland, Kingdom of Poland and the Grand Duchy of Lithuania ...
.


Etymology

The Polish word ' is probably of Italian or German origin, but its exact etymology is disputed. According to the Polish loanword dictionary edited by Elżbieta Sobol, it may derive from German ', meaning "doused" or "basted". Jerzy Bralczyk similarly derives the word from archaic German ', "sauce".
Aleksander Brückner Aleksander Brückner (; 29 January 1856 – 24 May 1939) was a Polish scholar of Slavic languages and literature (Slavistics), philologist, lexicographer, and historian of literature. He is among the most notable Slavicists of the late 19th ...
has proposed the German ', "piece of lead", as a possible source, referring to a tradition of divining from strangely shaped flakes of molten lead dropped into water. Maria Dembińska rejects this etymology as "doubtlessly erroneous", suggesting instead either archaic German ', "to chop", or old German ' (' in modern German), meaning "mugwort" (''
Artemisia vulgaris ''Artemisia vulgaris'', commonly known as mugwort, common mugwort, or wormwood, is a species of flowering plant in the daisy family Asteraceae. It is one of several species in the genus '' Artemisia'' commonly known as mugwort, although ''Art ...
''), a herb that was popular in medieval cuisine. Andrzej Bańkowski also points to the Italian ', or "pot for cooking soup", as a possible derivation via German.


Ingredients and preparation

The principal ingredients of ' are assorted kinds of meat chopped into bite-sized chunks and a mixture of
sauerkraut Sauerkraut (; , ) is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugar ...
and shredded fresh white cabbage. The meats may include
pork Pork is the culinary name for the meat of the pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig animal husbandry, husbandry dating back to 8000–9000 BCE. Pork is eaten both freshly cooke ...
(such as
ham Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking."Bacon: Bacon and Ham Curing" in '' Chambers's Encyclopædia''. London: George Newnes, 1961, Vol. 2, p. 39. As a processed meat, the term '' ...
, shoulder,
bacon Bacon is a type of Curing (food preservation), salt-cured pork made from various cuts of meat, cuts, typically the pork belly, belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central in ...
,
ribs The rib cage or thoracic cage is an endoskeletal enclosure in the thorax of most vertebrates that comprises the ribs, vertebral column and sternum, which protect the vital organs of the thoracic cavity, such as the heart, lungs and great vessels ...
, and
loin The loins, or lumbus, are the sides between the lower ribs and pelvis, and the lower part of the back. The term is used to describe the anatomy of humans and quadrupeds, such as horses, pigs, or cattle. The anatomical reference also applies to p ...
),
beef Beef is the culinary name for meat from cattle (''Bos taurus''). Beef can be prepared in various ways; Cut of beef, cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often Ground beef, grou ...
and
veal Veal is the meat of Calf (animal), calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any List of cattle breeds, breed; however, most veal comes from young male calves of Dairy cattle, dairy b ...
,
poultry Poultry () are domesticated birds kept by humans for the purpose of harvesting animal products such as meat, Eggs as food, eggs or feathers. The practice of animal husbandry, raising poultry is known as poultry farming. These birds are most typ ...
(
chicken The chicken (''Gallus gallus domesticus'') is a domesticated subspecies of the red junglefowl (''Gallus gallus''), originally native to Southeast Asia. It was first domesticated around 8,000 years ago and is now one of the most common and w ...
,
duck Duck is the common name for numerous species of waterfowl in the family (biology), family Anatidae. Ducks are generally smaller and shorter-necked than swans and goose, geese, which are members of the same family. Divided among several subfam ...
,
goose A goose (: geese) is a bird of any of several waterfowl species in the family Anatidae. This group comprises the genera '' Anser'' (grey geese and white geese) and '' Branta'' (black geese). Some members of the Tadorninae subfamily (e.g., Egy ...
,
turkey Turkey, officially the Republic of Türkiye, is a country mainly located in Anatolia in West Asia, with a relatively small part called East Thrace in Southeast Europe. It borders the Black Sea to the north; Georgia (country), Georgia, Armen ...
) and
game A game is a structured type of play usually undertaken for entertainment or fun, and sometimes used as an educational tool. Many games are also considered to be work (such as professional players of spectator sports or video games) or art ...
, as well as
charcuterie Charcuterie (, , also , ; ; from , and ) is a branch of French cuisine devoted to prepared meat products, such as bacon, ham, sausage, Terrine (food), terrines, ''galantines'', ''ballotines'', ''pâtés'', and ''confit'', primarily from pork. Ch ...
, especially various kinds of '. The variety of meats is considered essential for good '; its preparation may be a good occasion to clean out one's freezer and use up leftovers from other meat dishes. Some of the meats may be roasted before being diced together with other cuts of meat and braised in
lard Lard is a Quasi-solid, semi-solid white fat product obtained by rendering (animal products), rendering the adipose tissue, fatty tissue of a domestic pig, pig.
or
vegetable oil Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of edible plants. Like animal fats, vegetable fats are ''mixtures'' of triglycerides. Soybean oil, grape seed oil, and cocoa butter are examples of seed ...
. The sauerkraut is often rinsed and drained before being chopped and mixed with shredded fresh cabbage. The proportion depends on the sauerkraut's maturity; the longer it has cured, the more sour it tastes, calling for more fresh cabbage to balance the flavor. Traditionally, cabbage was pickled in fall, so ' made at that time could be made with only half-cured sauerkraut, but by early spring, the sauerkraut had to be combined in equal parts with fresh cabbage. The mixture is precooked in a small amount of water before being mixed with the braised meat and left to simmer for several hours. Ideally, the stew should thicken through evaporation alone, but flour,
roux Roux () is a mixture of flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or Cooking oil, oil on the stove top, blended until smoo ...
, crumbled rye bread or a grated raw potato may be added to it to take up excess moisture. Other ingredients often added to ' include
onion An onion (''Allium cepa'' , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the onion which was classifie ...
s, diced and browned in lard together with the meat, and dried forest
mushrooms A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or another food source. ''Toadstool'' generally refers to a poisonous mushroom. The standard for the name "mushroom" is ...
that are precooked separately in boiling water. The stew is usually seasoned with salt,
black pepper Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit (the peppercorn), which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diameter ...
corns,
allspice Allspice, also known as Jamaica pepper, myrtle pepper, pimenta, or pimento, is the dried unripe berry of ''Pimenta dioica'', a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm par ...
,
juniper berries A juniper berry is the female seed cone produced by the various species of junipers. It is not a true berry but a cone with unusually fleshy and merged scales called a galbulus, which gives it a berry-like appearance. The cones from a handful of ...
and
bay leaves The bay leaf is an aromatic leaf commonly used as a herb in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. The flavour that a bay leaf ...
. Some recipes also call for
caraway Caraway, also known as meridian fennel and Persian cumin (''Carum carvi''), is a biennial plant in the family Apiaceae, native to western Asia, Europe, and North Africa. Etymology The etymology of "caraway" is unclear. Caraway has been ...
,
clove Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands, or Moluccas, in Indonesia, and are commonly used as a spice, flavoring, or Aroma compound, fragrance in fin ...
s,
garlic Garlic (''Allium sativum'') is a species of bulbous flowering plants in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and south Asia, str ...
,
marjoram Marjoram (, ''Origanum majorana'') is a cold-sensitive perennial plant, perennial herb or undershrub with sweet pine and citrus flavours. In some Middle Eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram ...
,
mustard seed Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about in diameter and may be colored from yellowish white to black. They are an important spice in many regional foods and may come from one of three diff ...
s,
nutmeg Nutmeg is the seed, or the ground spice derived from the seed, of several tree species of the genus '' Myristica''; fragrant nutmeg or true nutmeg ('' M. fragrans'') is a dark-leaved evergreen tree cultivated for two spices derived from its fru ...
,
paprika Paprika is a spice made from dried and ground red peppers, traditionally ''capsicum annuum''. It can have varying levels of Pungency, heat, but the peppers used for hot paprika tend to be milder and have thinner flesh than those used to produce ...
and
thyme Thyme () is a culinary herb consisting of the dried aerial parts of some members of the genus ''Thymus (plant), Thymus'' of flowering plants in the mint family Lamiaceae. Thymes are native to Eurasia and north Africa. Thymes have culinary, medici ...
. The tart flavor of sauerkraut may be enhanced by adding some dry
red wine Red wine is a type of wine made from dark-colored grape varieties - (red grapes.) The color of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines. The juice fro ...
or beet sour (fermented
beetroot The beetroot (British English) or beet (North American English) is the taproot portion of a ''Beta vulgaris'' subsp. ''vulgaris'' plant in the Conditiva Group. The plant is a root vegetable also known as the table beet, garden beet, dinner bee ...
juice that is also a traditional ingredient of
borscht Borscht () is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe and Northern Asia. In English, the word ''borscht'' is most often associated with the soup's variant of Ukrainian origin, made with red b ...
), which may impart a reddish hue to the stew. ' is often slightly sweetened with sugar,
honey Honey is a sweet and viscous substance made by several species of bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of pl ...
,
raisin A raisin is a Dried fruit, dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Republic of Ireland, Ireland, New Zealand, Australia and South Afri ...
s,
prune A prune is a dried plum, most commonly from the European plum (''Prunus domestica'') tree. Not all plum species or varieties can be dried into prunes. Use of the term ''prune'' for fresh plums is obsolete except when applied to varieties of ...
s or plum butter known in Polish as '. Traditionally, ' is stewed in a cauldron over an open fire or in a large pot on a stove, but it may also be prepared in an electric
slow cooker A slow cooker, (also known as a crock-pot after a trademark owned by Sunbeam Products, but sometimes used generically in the English-speaking world), is a countertop electrical cooking appliance used to simmer at a lower temperature than ...
. The contents should be stirred from time to time, to prevent scorching, which may impart a bitter taste to the entire batch. ' is considered best after it has been repeatedly refrigerated and reheated to allow the flavors to fuse.


Varieties

The flexible and forgiving recipe for ' allows a great number of variants, often simply using what ingredients are at hand. It is often claimed that there are as many recipes as there are cooks in Poland. In the region of
Greater Poland Greater Poland, often known by its Polish name Wielkopolska (; ), is a Polish Polish historical regions, historical region of west-central Poland. Its chief and largest city is Poznań followed by Kalisz, the oldest city in Poland. The bound ...
, ' typically contains
tomato paste Tomato paste is a thick paste made from tomatoes, which are cooked for several hours to reduce water content, straining out seeds and skins, and cooking the liquid again to reduce the base to a thick, rich concentrate. It is used to impart an i ...
and is seasoned with garlic and marjoram.
Kuyavia Kuyavia (; ), also referred to as Cuyavia, is a historical region in north-central Poland, situated on the left bank of Vistula, as well as east from Noteć River and Lake Gopło. It is divided into three traditional parts: north-western (with th ...
n ' is often made from
red cabbage The red cabbage (purple-leaved varieties of ''Brassica oleracea'' Capitata Cultivar group, Group) is a kind of cabbage, also known as Blaukraut after preparation. Its leaves are coloured dark red/purple. However, the plant changes its co ...
as well as white. In
Silesia Silesia (see names #Etymology, below) is a historical region of Central Europe that lies mostly within Poland, with small parts in the Czech Silesia, Czech Republic and Germany. Its area is approximately , and the population is estimated at 8, ...
, it is usually mixed with ' or ', that is, small plain boiled dumplings made from unleavened dough that contains flour and
mashed potato Mashed potato or mashed potatoes ( American, Canadian, and Australian English), colloquially known as mash (British English), is a dish made by mashing boiled or steamed potatoes, usually with added milk, butter, salt, and pepper. It is general ...
es. A variant which contains julienned apples, preferably with a winey tart taste, such as Antonovka, is known as Lithuanian ' and is typical for the territory of the erstwhile
Grand Duchy of Lithuania The Grand Duchy of Lithuania was a sovereign state in northeastern Europe that existed from the 13th century, succeeding the Kingdom of Lithuania, to the late 18th century, when the territory was suppressed during the 1795 Partitions of Poland, ...
(now Belarus, Lithuania and Ukraine). In ', or "hunter's '", at least part of the meat comes from game, such as
wild boar The wild boar (''Sus scrofa''), also known as the wild swine, common wild pig, Eurasian wild pig, or simply wild pig, is a Suidae, suid native to much of Eurasia and North Africa, and has been introduced to the Americas and Oceania. The speci ...
,
venison Venison refers primarily to the meat of deer (or antelope in South Africa). Venison can be used to refer to any part of the animal, so long as it is edible, including the internal organs. Venison, much like beef or pork, is categorized into spe ...
or
hare Hares and jackrabbits are mammals belonging to the genus ''Lepus''. They are herbivores and live Solitary animal, solitarily or in pairs. They nest in slight depressions called forms, and their young are precociality, able to fend for themselves ...
. It is usually seasoned with juniper berries, which help neutralize
off-flavor Off-flavours or off-flavors ( see spelling differences) are taints in food products caused by the presence of undesirable compounds. They can originate in raw materials, from chemical changes during food processing and storage, and from micro-organ ...
s that may be found in the meat of wild animals.


Serving

As a dish that does not spoil quickly and is thought to improve with each reheating, ' has been traditionally used as a provision for travellers and campers or consumed at outdoor events, such as a hunt or a carnival sleigh ride known in Polish as '. It may be also eaten indoor, for breakfast, supper or as a hot starter served before soup at a dinner party. It is commonly found on the menus of milk bars, pubs and bistros throughout Poland. ' is particularly associated with major Catholic holidays, such as
Christmas Christmas is an annual festival commemorating Nativity of Jesus, the birth of Jesus Christ, observed primarily on December 25 as a Religion, religious and Culture, cultural celebration among billions of people Observance of Christmas by coun ...
and
Easter Easter, also called Pascha ( Aramaic: פַּסְחָא , ''paskha''; Greek: πάσχα, ''páskha'') or Resurrection Sunday, is a Christian festival and cultural holiday commemorating the resurrection of Jesus from the dead, described in t ...
, as it can be prepared in ample quantities beforehand and only reheated on the holiday itself and the following days. Bigos can be stored for a long time and is often frozen for later consumption, which actually enhances its flavor. The stew is typically dished up with
rye bread Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat f ...
or boiled potatoes. In a fancier setting, it may be served in stoneware bowls,
puff pastry Puff pastry, also known as , is a light, flaky pastry, its base dough () composed of wheat flour and water. Butter or other solid fat () is then layered into the dough. The dough is repeatedly rolled and folded, rested, re-rolled and folded, encas ...
shells or bread bowls. ', especially when enjoyed outdoors, is traditionally paired with shots of chilled
vodka Vodka ( ; is a clear distilled beverage, distilled alcoholic beverage. Its varieties originated in Poland and Russia. Vodka is composed mainly of water and ethanol but sometimes with traces of impurities and flavourings. Traditionally, it is ...
, either clear or flavored. Varieties of flavored vodka that match well with ' include ' ( bison grass), ' (juniper), ' ( wormwood), ' (various herbs) and ' (oak-aged). If served at home or in a restaurant, the stew may be paired with beer, red wine or
Riesling Riesling ( , ) is a white grape variety that originated in the Rhine region. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet, and sparkling ...
.


History

According to Polish food historian Maria Dembińska, ' may derive from a medieval dish known in
Latin Latin ( or ) is a classical language belonging to the Italic languages, Italic branch of the Indo-European languages. Latin was originally spoken by the Latins (Italic tribe), Latins in Latium (now known as Lazio), the lower Tiber area aroun ...
as ', or "mixture". It was made from various vegetables, such as cabbage, chard and onions, that were chopped or shredded, layered inside an earthenware three-legged
Dutch oven A Dutch oven, Dutch pot (US English), or casserole dish (international) is a thick-walled cooking pot with a tight-fitting lid. Dutch ovens are usually made of seasoned cast iron; however, some Dutch ovens are instead made of cast aluminium, or ...
and braised or baked. A remnant of this old procedure may be found in a ' recipe, in which bacon and cabbage are arranged in layers, from the 19th-century Russian cookbook ''
A Gift to Young Housewives ''A Gift to Young Housewives'' () is a Russian literature, Russian cookbook written and compiled by and usually referred to as "Molokhovets" rather than its long title. It was the most successful book of its kind in the 19th and early 20th-centu ...
'' by
Elena Molokhovets ''A Gift to Young Housewives'' () is a Russian literature, Russian cookbook written and compiled by and usually referred to as "Molokhovets" rather than its long title. It was the most successful book of its kind in the 19th and early 20th-centu ...
. It is believed this dish was introduced in the region by
Sephardic Jews Sephardic Jews, also known as Sephardi Jews or Sephardim, and rarely as Iberian Peninsular Jews, are a Jewish diaspora population associated with the historic Jewish communities of the Iberian Peninsula (Spain and Portugal) and their descendant ...
coming from the Portuguese region of
Alentejo Alentejo ( , , ) is a geographical, historical, and cultural region of south–central and southern Portugal. In Portuguese, its name means "beyond the Tagus" (). Alentejo includes the regions of Alto Alentejo Province, Alto Alentejo and Bai ...
, replacing ingredients with regional produce. Similar layered dishes of medieval origin also exist in other European cuisines; they include the Italian ' (known in 16th-century Poland under the Polonized name ') and the Alsatian ' (also known as '), made from cabbage, leftover meats and fruits. They are reminiscent of a rustic Polish casserole, known in various regions as ', and other names. It is traditionally made from sliced or diced potatoes, onions, carrots, sausages and bacon arranged in layers inside a cast-iron cauldron greased with lard and lined with cabbage leaves, which is placed in bonfire embers for baking. The word "'" is not attested before the 17th century. At that time, it referred to any dish of finely chopped components, usually meat or fish – but no cabbage – doused generously with melted butter and heavily seasoned with sour, sweet and spicy ingredients. Stanisław Czerniecki, head chef to Prince Aleksander Michał Lubomirski, who consistently used the diminutive form ', included several recipes for it in his ' (''A Collection of Dishes''), the oldest surviving book imprinted and published originally in Polish, in 1682 (however, in ca. 2019, another old cook book has been found which included recipes from the earlier, e.i. the 16th century lost Polish cook book, the oldest one). They include ' prepared with chopped
capon A capon (from , genitive ''cāpōnis'') is a male chicken that has been castrated or neutered, either physically or chemically, to improve the quality of its flesh for food, and, in some countries like Spain, fattened by forced feeding. Histor ...
, hazel grouse,
carp The term carp (: carp) is a generic common name for numerous species of freshwater fish from the family (biology), family Cyprinidae, a very large clade of ray-finned fish mostly native to Eurasia. While carp are prized game fish, quarries and a ...
, pike, and
crawfish Crayfish are freshwater crustaceans belonging to the infraorder Astacidea, which also contains lobsters. Taxonomically, they are members of the superfamilies Astacoidea and Parastacoidea. They breathe through feather-like gills. Some spe ...
with beef marrow. Seasonings that appear in most of these recipes include onions,
wine vinegar Vinegar () is an aqueous solution of diluted acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 18% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting ...
,
lemon The lemon (''Citrus'' × ''limon'') is a species of small evergreen tree in the ''Citrus'' genus of the flowering plant family Rutaceae. A true lemon is a hybrid of the citron and the bitter orange. Its origins are uncertain, but some ...
or lime juice,
verjuice Verjuice is a highly acidic juice made by pressing unripe grapes, crab-apples or other sour fruit. Sometimes lemon or sorrel juice, herbs or spices are added to change the flavor. It also goes by the name verjus. Etymology The word ''verjui ...
,
sorrel Sorrel (''Rumex acetosa''), also called common sorrel or garden sorrel, is a perennial herbaceous plant in the family Polygonaceae. Other names for sorrel include spinach dock and narrow-leaved dock ("dock" being a common name for the genus ''Ru ...
, sugar, raisins, black pepper,
cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, biscuits, b ...
, nutmeg, cloves and
cumin Cumin (, ; ; ''Cuminum cyminum'') is a flowering plant in the family Apiaceae, native to the Irano-Turanian Region. Its seeds – each one contained within a fruit, which is dried – are used in the cuisines of many cultures in both whole ...
. A manuscript recipe collection from the Radziwiłł family court, dating back to ca. 1686, contains instructions for cooking ' of roast beef, fried fish and even chopped ' (thin pancakes). ' (''The Perfect Cook''), a cookbook published by Wojciech Wielądko in 1783, contains recipes for beef, veal, wether
mutton Lamb and mutton, collectively sheep meat (or sheepmeat) is one of the most common meats around the world, taken from the domestic sheep, ''Ovis aries'', and generally divided into lamb, from sheep in their first year, hogget, from sheep in thei ...
,
oyster Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. In some species, the valves are highly calcified, and many are somewhat irregular in shape. Many, but no ...
, as well as root vegetable ' (the latter was a mixture of carrots,
parsnip The parsnip (''Pastinaca sativa'') is a root vegetable closely related to carrot and parsley, all belonging to the flowering plant family Apiaceae. It is a biennial plant usually grown as an annual. Its long taproot has cream-colored skin an ...
,
rutabaga Rutabaga (; North American English) or swede (British English and some Commonwealth English) is a root vegetable, a form of ''Brassica napus'' (which also includes rapeseed). Other names include Swedish turnip, neep (Scots language, Scots), an ...
and
celeriac Celeriac (''Apium graveolens'' Rapaceum Group, synonyms ''Apium graveolens'' Celeriac Group and ''Apium graveolens'' var. ''rapaceum''), also called celery root, knob celery, and turnip-rooted celery (although it is not a close relative of the ...
). ' made entirely of meat and exotic spices was affordable only to the affluent Polish
nobility Nobility is a social class found in many societies that have an aristocracy. It is normally appointed by and ranked immediately below royalty. Nobility has often been an estate of the realm with many exclusive functions and characteristics. T ...
. The 18th century saw the development of a poor man's version of the dish, known as ', or "rascal's '", in which vinegar and lemon juice were replaced with cheaper sauerkraut as the source of tartness. Sauerkraut and cabbage also acted as a filler allowing to reduce the amount of meat in the dish. Rascal's ' became common during the reign of King
Augustus III of Poland Augustus III (; – "the Saxon"; ; 17 October 1696 5 October 1763) was List of Polish monarchs, King of Poland and Grand Duchy of Lithuania, Grand Duke of Lithuania from 1733 until 1763, as well as List of rulers of Saxony, Elector of Saxony i ...
(r. 1734–1763). Over the course of the 19th century, its rise in popularity continued as the proportion of meat decreased in favor of sauerkraut, eventually superseding all other kinds of ' and losing the disparaging epithet in the process.


In culture

' is considered a Polish
national dish A national dish is a culinary Dish (food), dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons: * It is a staple food, made from a selection of locally available foodstuffs ...
, which, according to American food historian William Woys Weaver, "has been romanticized in poetry, discussed in its most minute details in all sorts of literary contexts, and never made in small quantities." The most famous literary monument to ' can be found in ', a
mock-heroic Mock-heroic, mock-epic or heroi-comic works are typically satires or parodies that mock common Classical stereotypes of heroes and heroic literature. Typically, mock-heroic works either put a fool in the role of the hero or exaggerate the heroic ...
poem venerated as the Polish national epic, extolling the country life of Polish noblemen in the
Grand Duchy of Lithuania The Grand Duchy of Lithuania was a sovereign state in northeastern Europe that existed from the 13th century, succeeding the Kingdom of Lithuania, to the late 18th century, when the territory was suppressed during the 1795 Partitions of Poland, ...
, written by
Adam Mickiewicz Adam Bernard Mickiewicz (24 December 179826 November 1855) was a Polish poet, dramatist, essayist, publicist, translator and political activist. He is regarded as national poet in Poland, Lithuania and Belarus. He also largely influenced Ukra ...
in 1834. It describes a group of men out in the woods, enjoying the stew of "wondrous taste, colour and marvellous smell" after a successful bear hunt.


See also

* Cabbage stew *
List of cabbage dishes This is a list of cabbage dishes and foods. Cabbage (''Brassica oleracea'' or variants) is a leafy green or purple biennial plant, grown as an annual vegetable crop for its dense-leaved heads. Cabbage heads generally range from , and can be g ...
* ', a Lombard stew of Savoy cabbage with pork * ', an Alsatian dish of sauerkraut and large chunks of various meats and potatoes *', braised sauerkraut usually served as a side dish in Polish cuisine * ' and ', Serbian dishes of sauerkraut or cabbage stewed with meat *
List of stews This is a list of notable stews. A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, bea ...


Notes


References


Sources

* * * * * * * * * * * * * * * * * * * * * * * * * * * *


External links

* * * * {{cite web , url = http://www.bbc.co.uk/food/recipes/bigos_stew_69890 , title = Bigos stew , last1 = Myers , first1 = David , last2 = King , first2 = Simon , website = Recipes from Programmes: The Hairy Bikers' Northern Exposure , publisher = BBC , access-date = 2016-05-13 Note: the hosts mispronounce "bigos" as "bigosh". Polish stews Polish cuisine Belarusian cuisine Ukrainian cuisine Lithuanian cuisine National dishes Cabbage soups Christmas food Easter food Catholic cuisine Chicken soups Meat stews