Bigos

Grandma’s Bigos

My name is Swetlana, and when I was a little girl, I often stood beside my grandmother in her warm, fragrant kitchen. She was a stately woman with gentle eyes and a steady hand, and her Bigos was legendary in our family. She lovingly called it “сердце нашего стола” – “the heart of our table.” It was more than just a meal; it was part of our family’s story.

A Family Ritual

For my grandmother, preparing Bigos was almost a sacred ritual. I remember how carefully she sliced the white cabbage, every piece perfectly even. While she worked, she told me stories from her youth, woven with life lessons as rich and varied as the ingredients in the Bigos pot.

A special moment always came when she added the plums. My grandmother insisted this was the secret to a perfect Bigos – the balance of sweetness and heartiness that made the dish complete. She taught me the exact right moment to add them, so they could release their full sweetness without overpowering the rest.

In the Kitchen Today

Now, when I cook Bigos at Kozak Buvette, I feel her presence in the kitchen. Every ingredient, every stir, every gentle simmer takes me back to those days at her table – listening, learning, and growing. For me, this dish is not just nourishment. It is nostalgia, an unbreakable connection to my past, and a precious inheritance.

Grandma’s Bigos Recipe (for 4 people)

Ingredients

• 500 g sauerkraut
• 500 g white cabbage
• 2 carrots
• 2 onions
• Sunflower oil
• 2 bay leaves
• Black pepper
• 200 g chopped tomatoes
• 2 tbsp tomato paste
• 200 g bacon
• 2 tbsp honey
• 500 g beef goulash
• 200 g pitted plums
• Mashed potatoes

Preparation of the ingredients

• Slice the white cabbage into strips.
• Coarsely grate the carrots.
• Finely chop the onions.
• Dice the bacon.
• Cut the beef goulash into bite-sized pieces.
• Keep the plums ready.

Cooking the base

• Heat sunflower oil in a large pot and fry the bacon until crispy.
• Add the chopped onions and sauté until translucent.
• Add the beef and brown it well.
• Stir in the carrots and cook briefly.

Adding the main ingredients

• Add sauerkraut, white cabbage, bay leaves, black pepper, chopped tomatoes, and tomato paste.
• Mix everything well together.
• Cover with water, stir in the honey, and bring to a boil.
• Reduce the heat and let simmer for about 1.5 hours, stirring occasionally.

The finishing touch

• Add the plums and let everything simmer for another 30 minutes, until the meat is tender and the flavors are well combined.

Serving

• Serve hot with mashed potatoes.

Preparation time: approx. 30 minutes
Cooking time: approx. 2 hours
Calories: approx. 610 per portion (with mashed potatoes)

From Our Table to Yours

We wish you joy in recreating this recipe at home. Or, if you prefer, come by Kozak Buvette and enjoy Grandma’s freshly made Bigos – just as it has always been cooked, with care, patience, and love.

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