Bigos is a North Moravian dish that came to the Czech Republic from Poland. There are many versions and methods of preparation of this dish. In the recipes traditionally appear fresh and sauerkraut, red meat, sausage, smoked bacon, mushrooms and spices (pepper, salt, bay leaf). Other versions add cumin, marjoram, allspice, prunes, red wine and even tomato paste or honey. It is usually served with bread.


  • 100 g bacon
  • 2 tablespoons butter
  • 1 large onion
  • 2 paprika sausage
  • water
  • 250 g of beef Rear
  • 250 g pork Hoe
  • 250 g pork belly
  • 5 bay leaves
  • 1 teaspoon cumin
  • 1 tablespoon minced sweet peppers
  • 4 tbsp tomato puree
  • 1/2 kg of raw cabbage
  • 2 handfuls of dried mushrooms
  • 2 handfuls of dried plums
  • 1/4 l white wine
  • 1/2 kg of sauerkraut
  • salt
  • grinded pepper
  • marjoram

Preparation process:

All the ingredients that go carve, cut into cubes. Melt the butter in a large pan and add the bacon, sausage, cumin, meat and roast. Add the bay leaf and pepper and roast again. Add the tomato paste and still roast. Next, add the mushrooms with water, in which they were soaked, raw cabbage, plums, white wine, salt and pepper, cover and cook slowly until three hours. After two hours of boiling, add the sauerkraut. To the end flavour with marjoram or even salt and pepper.


Leave a comment