Bigos: come cucinare il piatto nazionale polacco.

The most important ingredient in bigos is time. Every reheating makes it better. Day 3 is when it truly becomes something else

When I first came to Warsaw, I went to the nearest milk bar and ordered the one that sounded the easiest to pronounce – bigos. So fucking good.

Had a coworker in her 60s that went to Kraków for the first time ever. She had bigos and said that it was the best thing she had in a while, but was sad that she couldn’t get it as good the UK?!?(it was not as good in the few Polish restaurants we have nearby)

Well I gave her a recipe(the simplest one online with a few tweeks) and where to get stuff in our town(we have a lot of East European shops here). Next week she got me some decent chocolates bc she followed the recipe and it was great!

Now that I’m talking about it, I have everything for bigos, should make it tomorrow.