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Winemaking
The best bigos is the one with addition of aromatic plums and a distinct hint of plum wine. Bigos is perfect for Easter, Christmas and will also find its place at a regular home dinner. Discover our recipe and delight in its flavour whenever you are in a mood for it!
Recipe for homemade bigos with plum wine
Preparation:
Rinse the mushrooms well and soak them in 300 mL of lukewarm water for 20 minutes. Pour cold water over the cabbage in a strainer. If the cabbage requires it, cut it into pieces of a few centimetres and put them in the pot. Pour 0.5 L of water into it so that the cabbage does not burn while simmered. Add the soaked mushrooms cut into small pieces and simmer everything for about 30 minutes. Check the water to make sure it has not evaporated, but also do not let too much of it remain so as not to obtain a cabbage soup. Meanwhile, fry the finely chopped onion in lard (sprinkle it with a pinch of sugar to prevent it from burning). Cut the pork shoulder meat into small pieces and fry them separately with a little salt. Slice and fry the bacon as well. Both the bacon and the shoulder should get noticeably browned. Put the onion and meat into the cabbage, season and braise everything until soft, pouring wine over it from time to time. The liquids (water and wine) should be full reduced. Finally, add the tomato paste and keep the bigos on the heat for about 5-10 more minutes, stirring all the time to gently brown it.
