Английская Википедия:Bigos
Шаблон:Short description Шаблон:Infobox food
Bigos (Шаблон:IPA-pol; Шаблон:Lang-be,Шаблон:Sfnp Шаблон:Transl, or бігус,Шаблон:Sfnp Шаблон:Transl, Шаблон:Lang-lt), often translated into English as hunter's stew, is a Polish dish of chopped meat of various kinds stewed with sauerkraut, shredded fresh cabbage and spices. It is served hot and can be enriched with additional vegetables and wine.[1] Originally from Poland, the dish also became traditional in the areas of the vast Polish–Lithuanian Commonwealth.Шаблон:SfnpШаблон:Sfnp
Etymology
The Polish word Шаблон:Lang is probably of German origin, but its exact etymology is disputed. According to the Polish loanword dictionary edited by Elżbieta Sobol, it may derive from German Шаблон:Lang, meaning "doused" or "basted".Шаблон:Sfnp Jerzy Bralczyk similarly derives the word from archaic German Шаблон:Lang, "sauce".Шаблон:Sfnp Aleksander Brückner has proposed German Шаблон:Lang, "piece of lead",Шаблон:Sfnp 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 Шаблон:Lang, "to chop", or old German Шаблон:Lang (Шаблон:Lang in modern German), meaning "mugwort" (Artemisia vulgaris), a herb that was popular in medieval cuisine.Шаблон:Sfnp Andrzej Bańkowski also points to Italian Шаблон:Lang, or "pot for cooking soup", as a possible derivation via German.Шаблон:Sfnp
Ingredients and preparation
The principal ingredients of Шаблон:Lang are assorted kinds of meat chopped into bite-sized chunks and a mixture of sauerkraut and shredded fresh white cabbage. The meats may include pork (such as ham, shoulder, bacon, ribs, and loin), beef and veal, poultry (chicken, duck, goose, turkey) and game, as well as charcuterie, especially various kinds of Шаблон:Lang.Шаблон:SfnpШаблон:SfnpШаблон:Sfnp The variety of meats is considered essential for good Шаблон:Lang; its preparation may be a good occasion to clean out one's freezer and use up leftovers from other meat dishes.Шаблон:SfnpШаблон:SfnpШаблон:Sfnp Some of the meats may be roasted before being diced together with other cuts of meat and braised in lard or vegetable oil.Шаблон:SfnpШаблон:Sfnp
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 Шаблон:Lang 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.Шаблон:Sfnp 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,Шаблон:Sfnp but flour, roux, crumbled rye bread or a grated raw potato may be added to it to take up excess moisture.Шаблон:SfnpШаблон:SfnpШаблон:Sfnp
Other ingredients often added to Шаблон:Lang include onions, diced and browned in lard together with the meat, and dried forest mushroomsШаблон:Sfnp that are precooked separately in boiling water. The stew is usually seasoned with salt, black peppercorns, allspice, juniper berries and bay leaves.Шаблон:Sfnp Some recipes also call for caraway, cloves, garlic, marjoram, mustard seeds, nutmeg, paprika and thyme.Шаблон:SfnpШаблон:Sfnp The tart flavor of sauerkraut may be enhanced by adding some dry red wineШаблон:SfnpШаблон:Sfnp or beet sour (fermented beetroot juice that is also a traditional ingredient of borscht), which may impart a reddish hue to the stew.Шаблон:SfnpШаблон:Sfnp Шаблон:Lang is often slightly sweetened with sugar, honey, raisins, prunes or plum butter known in Polish as Шаблон:Lang.Шаблон:SfnpШаблон:Sfnp
Traditionally, Шаблон:Lang 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.Шаблон:Sfnp The contents should be stirred from time to time, to prevent scorching, which may impart a bitter taste to the entire batch.Шаблон:Sfnp Шаблон:Lang is considered best after it has been repeatedly refrigerated and reheated to allow the flavors to fuse.Шаблон:SfnpШаблон:Sfnp
Varieties
The flexible and forgiving recipe for Шаблон:Lang allows a great number of variants, often simply using what ingredients are at hand.Шаблон:Sfnp It is often claimed that there are as many recipes as there are cooks in Poland.Шаблон:SfnpШаблон:Sfnp
In the region of Greater Poland, Шаблон:Lang typically contains tomato paste and is seasoned with garlic and marjoram.Шаблон:Sfn Kuyavian Шаблон:Lang is often made from red cabbage as well as white.Шаблон:Sfnp In Silesia, it is usually mixed with Шаблон:Lang or Шаблон:Lang, that is, small plain boiled dumplings made from unleavened dough that contains flour and mashed potatoes.Шаблон:SfnpШаблон:SfnШаблон:Sfnp A variant which contains julienned apples, preferably with a winey tart taste, such as Antonovka, is known as Lithuanian Шаблон:Lang and is typical for the territory of the erstwhile Grand Duchy of Lithuania (now Belarus and Lithuania).Шаблон:SfnpШаблон:Sfnp
In Шаблон:Lang, or "hunter's Шаблон:Lang", at least part of the meat comes from game, such as wild boar, venison or hare.Шаблон:Sfnp It is usually seasoned with juniper berries, which help neutralize off-flavors that may be found in the meat of wild animals.Шаблон:Sfnp
Serving
As a dish that does not spoil quickly and is thought to improve with each reheating, Шаблон:Lang has been traditionally used as a provision for travellersШаблон:SfnШаблон:Sfnp and campers or consumed at outdoor events, such as a hunt or a carnival sleigh ride known in Polish as Шаблон:Lang.Шаблон:SfnpШаблон:SfnpШаблон:Sfnp It may be also eaten indoor, for breakfast, supper or as a hot starter served before soup at a dinner party.Шаблон:SfnpШаблон:Sfnp It is commonly found on the menus of milk bars, pubs and bistros throughout Poland.Шаблон:Sfnp Шаблон:Lang is particularly associated with major Catholic holidays, such as Christmas and Easter, as it can be prepared in ample quantities beforehand and only reheated on the holiday itself and the following days.Шаблон:SfnpШаблон:Sfnp
The stew is typically dished up with rye bread or boiled potatoes.Шаблон:SfnpШаблон:Sfnp In a fancier setting, it may be served in stoneware bowls,Шаблон:Sfnp puff pastry shellsШаблон:Sfnp or bread bowls. Шаблон:Lang, especially when enjoyed outdoors, is traditionally paired with shots of chilled vodka, either clear or flavored.Шаблон:Sfnp Varieties of flavored vodka that match well with Шаблон:Lang include Шаблон:Lang (bison grass), Шаблон:Lang (juniper), Шаблон:Lang (wormwood), Шаблон:Lang (various herbs) and Шаблон:Lang (oak-aged).Шаблон:SfnpШаблон:Sfnp If served at home or in a restaurant, the stew may be paired with beer, red wine or Riesling.Шаблон:SfnpШаблон:Sfnp
History
According to Polish food historian Maria Dembińska, Шаблон:Lang may derive from a medieval dish known in Latin as Шаблон:Lang, 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 and braised or baked.Шаблон:Sfnp A remnant of this old procedure may be found in a Шаблон:Lang recipe, in which bacon and cabbage are arranged in layers, from the 19th-century Russian cookbook A Gift to Young Housewives by Elena Molokhovets.Шаблон:Sfnp It is believed this dish was introduced in the region by Sephardic Jews coming from the Portuguese region of Alentejo, replacing ingredients with regional produce. Similar layered dishes of medieval origin also exist in other European cuisines; they include the Italian Шаблон:Lang (known in 16th-century Poland under the Polonized name Шаблон:Lang) and the Alsatian Шаблон:Lang (also known as Шаблон:Lang), made from cabbage, leftover meats and fruits.Шаблон:Sfnp They are reminiscent of a rustic Polish casserole, known in various regions as Шаблон:Lang, 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.Шаблон:SfnpШаблон:SfnШаблон:Sfn
The word "Шаблон:Lang" is not attested before the 17th century.Шаблон:Sfnp 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.Шаблон:Sfnp Шаблон:Lang, head chef to Prince Шаблон:Lang, who consistently used the diminutive form Шаблон:Lang, included several recipes for it in his Шаблон:Lang (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[2]). They include Шаблон:Lang prepared with chopped capon,Шаблон:Sfnp hazel grouse,Шаблон:Sfnp carp, pike,Шаблон:Sfnp and crawfish with beef marrow.Шаблон:Sfnp Seasonings that appear in most of these recipes include onions, wine vinegar, lemon or lime juice, verjuice, sorrel, sugar, raisins, black pepper, cinnamon, nutmeg, cloves and cumin. A manuscript recipe collection from the Шаблон:Lang family court, dating back to ca. 1686, contains instructions for cooking Шаблон:Lang of roast beef,Шаблон:Sfnp fried fishШаблон:Sfnp and even chopped Шаблон:Lang (thin pancakes).Шаблон:Sfnp Шаблон:Lang (The Perfect Cook), a cookbook published by Wojciech Wielądko in 1783, contains recipes for beef, veal, wether mutton, oyster, as well as root vegetable Шаблон:Lang (the latter was a mixture of carrots, parsnip, rutabaga and celeriac).Шаблон:SfnpШаблон:Sfnp
Шаблон:Lang made entirely of meat and exotic spices was affordable only to the affluent Polish nobility. The 18th century saw the development of a poor man's version of the dish, known as Шаблон:Lang, or "rascal's Шаблон:Lang", in which vinegar and lemon juice were replaced with cheaper sauerkraut as the source of tartness.Шаблон:Sfnp Sauerkraut and cabbage also acted as a filler allowing to reduce the amount of meat in the dish. Rascal's Шаблон:Lang became common during the reign of King Augustus III of Poland (r. 1734–1763).Шаблон:Sfnp 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 Шаблон:Lang and losing the disparaging epithet in the process.Шаблон:Sfnp
In culture
Шаблон:Lang is considered a Polish national dish,Шаблон:Sfnp 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."Шаблон:Sfnp
The most famous literary monument to Шаблон:Lang can be found in Шаблон:Lang, a mock-heroic poem venerated as the Polish national epic, extolling the country life of Polish noblemen in the Grand Duchy of Lithuania, written by Adam Mickiewicz 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
- Шаблон:Lang, a Lombard stew of Savoy cabbage with pork
- Шаблон:Lang, an Alsatian dish of sauerkraut and large chunks of various meats and potatoes
- Шаблон:Lang, braised sauerkraut usually served as a side dish in Polish cuisine
- Шаблон:Lang and Шаблон:Lang, Serbian dishes of sauerkraut or cabbage stewed with meat
- List of stews
References
Sources
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External links
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