Bigos - The Polish Chef

Dariusz, The Polish Chef, shows you how to make his delicious version of Poland's national dish, Bigos. Also known as Hunter's Stew, this Polish favorite was featured on the menu of Polonaise Restaurant in Utica, NY, owned by Dariusz and wife (Susan's Cooking School) for almost 20 years. Dariusz makes a visit to Hapanowicz Meat Market in nearby New York Mills for some of his ingredients before he masterfully assembles this wonderfully flavorful stew. Enjoy!

[snookie]

Please make more videos! Your style, cooking, etc are fantastic!

[hollydavis]

Just discovered your channel and I wish you made more videos. My polish great grandmother (born and raised before comming to the us with my grandma) died when I was little and I don't know much about my polish herritage. Thank you for uploading!

[linemen]

Bigos has to be the most universal recipe of all time. Every recipe I see is totally different from the way my parents made it. And every recipe I see is totally different from the other recipes I see here on YouTube.
Yet every recipe I see looks amazing LOL!!
This one looks like a version I must try!!

[tomnewman]

I got a recipe for Bigos from a friend in Krakow. He asked his mother for it and she shared it.

Ir is considered the national dish of Poland and no two recipes are alike.

Authentic Polish Bigos will have the following.

1). Polish Kielbasa
2) Good Sauerkraut (not the canned stuff)
3). A head of cabbage
4). Mushrooms
5). Up to 4 different meats
6). 3 or 4 medium tomatoes
7). A medium to large onion
8). 2 or 3 different spices for flavor. (She called for caraway seed and tarragon. My store was out of caraway seed and I substituted rosemary and thyme. On reading a Polish recipe for Bigos once, I discovered THAT version used tarragon, Rosemary, and thyme as well)

Other versions do different things, but his is consistent with other authentic Bigos recipes.

I found it odd that he added apples carrots and prunes, but as I say, no two Bigos recipes are alike.

I use garlic HEAVILY in my cooking. The recipe I used didn’t call for it, and trying it without the garlic? I discovered it was unnecessary.. You can use it, but if you use tarragon, Rosemary, and thyme, it isn’t necessary.
Bon Apetite

[MountainMama]

I'm not a chef, nor am I Polish. But, I do know that there are as many ways to cook this as there are people who cook it. So, all you people telling him that this is the wrong way to cook it need to just stop it!!

[wmetzger]

Thank you Dariusz and Susan! Please share more Polish recipes!

[lr]

Wow! That looked great! My Polish wife said it looked very tasty and made her tearful as she misses home this time of year. I’m going to the shop now to get my bigos ingredients!

[effeo]

Bigos, more than the sum of its parts, and absolutely beautiful. Best on the third day, after being reheated.

[AlabamaCRNA]

I discovered this recipe a few weeks ago when trying to find a new way to use sauerkraut. I cooked mine at low heat on the stovetop for about 3 hours (my oven is too small for my pot to fit in). I also used powidl instead of prunes for sweetness (my local international market had some). As you said, the house smelled fantastic while cooking! My family loved it, and we now have a new favorite winter meal. Thank you!

[lzblz]

Thank you for this video! I married a polish Canadian and your videos help me so much to recreate the foods he loves

[dianelefever]

everyone's a critic. Put your recipes on you tube. Hope you add more recipes. I enjoy your videos

[sandradavies]

Sir-- first i heard your accent and got tears in my eyes. Then you said Hapanowicz and i started to cry. then you said New York Mills and i was ready to get my suitcase. to come home. I grew up in Utica. We got our kielbasa from Haps as mommy would call it and Pulaski's on I think Lenox st. Utica club beer was in the house. well, you get the drift. i love this recepie. keep up the good work !!

[JanKowalski-rsev]

Some advice from Poland: bigos is rather cooked on fire, not put in the oven - the longer the better. At night can be cooled or frozen outside. Then warmed up, and so repeated for several days - delicious!

[matthaft]

For everyone complaining about his bigos recipe. Every town in Poland has its own bigos recipe just about. My families bigos has only cabbage, sauerkraut, pork, beef, kielbasa, carrots, and celery. The seasoning are different and then when your done you have to let it rest for two days. Splash in a little white wine, reheat and serve. But I'm not gonna throw a fit over it. I'd eat this and enjoy it probably as much as babcias

[GodsGraciousSpearStrength]

Went to Gdańsk in 2014. Brought Bigos recipes back with me. Will be adding apples to my next batch! Thank you for the wonderful video

[pattikubacki]

Our youngest daughter LOVES Bigos!! She just asked me to make this for her when she's come on Spring Break from college. Thank you.

[Torgo]

Just discovered the channel and subbed. I grew up in Syracuse NY where my Polish immigrant grandparents fed me lots of kielbasa, but it wasn't until I was in my late teens that I discovered how tasty my grandfather's gołąbki were. He called them "pigeons" and as a small child that must have rubbed me the wrong way. Now that I'm middle aged and live among many Poles in Michigan I have discovered bigos and how amazing it tastes when mixed in with kielbasa. And my father would always get some kielbasa at the Hapanowicz Market whenever he was passing through the Utica area!

[georgelush]

When I saw the ingredients included cabbage and prunes, I said to myself, this is Polish! I inherited my love of cooking from my Grandma Nuzback, who came to the United States all by herself as a young teenager around 19-Oh-something-or-another. Your channel brings back many fond memories for me.

[buffstuf]

I'm so grateful I found your channel. I lived around Western NY for 9 years and fell in love with Polish food. My former supervisor introduced me to golumpki. I've tried dozens of pierogis, and the first time I tried Bigos was at a little restaurant called EuroDeli in Geneseo, NY. I live down south now and can't find these foods anywhere. Thank you for sharing your recipes, skills, and stories.

[olwabhsecu]

You guys are really genuine souls. Great cooking team.