In the pots warmed the bigos; mere words cannot tell
Of its wondrous taste, colour and marvellous smell.
It’s not every dish engenderes the kind of devotion that gets poetry written about it! Maria Rozynska is back at The Dep making (from scratch, of course) traditional Polish Bigos (a.k.a. Hunters Stew). First introduced to Poland by a Lithuanian Grand Duke who became Polish king in 1385, he would serve Bigos to his hunting-party guests. It is said that hunters would come back from a hunt and put the meat they brought back in the stew, making it different every time.
Maria’s bigos features plenty of tender cabbage & sauerkraut, slow-cooked with onions, carrots, red wine and few prunes for a hint of sweetness, enriched with smoky bacon, kielbasa sausage and shredded pork shoulder, and served with soft mashed potatoes sprinkled with fresh dill, beetroot salad and a slice of fresh rye bread.
#vegan option available
Add extra warm Kielbasa sausage on the side
Dessert: Freshly baked strawberry crumb cake
Maria Rozynska, a power-mom who loves to cook for her family and who one day dreams of running her own kitchen, using the freshest ingredients and lots of love.
Every Friday The Depanneur is an ‘open mic’ night for culinary talent inTO, where we invite guest cooks, amatuer or professional, to come and make their favourite dishes.