Again, I neglected part of my blog dedicated to cooking. So, I come back to the pots to fix it.
In conversations with foreigners, the question about our kitchen is asked sooner or later. How and what we eat, what we can boast about and what to show to visitors as a typical Polish traditional dish. Such stories usually start with our sausages and long-ripened meats. I’m also talking about deer, wild boar or hare pate. There is also a sour rye soup called “żur” on my list, and one of the main attractions is Steak tartare called “tatar” and, of course, hunter’s stew – “bigos”.
When I say bigos, I do not mean ordinary cabbage stew with meat, but a real, hunting, exquisite stew that is extremely good. We prepare this stew quite often at home. It is prepared for Christmas and appears just after them when I set off for hunting night shifts, while I am protecting fields from wild boars. Hunter’s stew is great in the summer and is ideal for autumn and winter cold. I take it with me in a dinner thermos so that it is warmed up even after a long night. Bigos can be frozen, and the vacuum is best suited for that. I drew inspiration from the “Kwestia Smaku” portal.
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