Bigos (Polish Hunter's Stew) Recipe Builder
66 points by doublepg23 6 days ago | 21 comments
comrade1234 5 hours ago
The soup stone is missing. My grandpa was from Vilnius which was part of Poland when he left. They always had soup on the stove every day all day and one of the things in it was always a stone to hold something (herbs?) at the bottom. It was such a part of the family that they weren't sure who was going to inherit the stone - it went to the oldest son.
replyculi 2 hours ago
What kind of stone was it? In Oaxaca Mexico, there is caldo de piedra (literally stone soup) which involves heating up a riverstone really hot and dropping it into a bowl of your ingredients to get it to immediately boil
replyOf course you have to know which type of stone to use as many can explode when put into a fire.
These stones are also carefully selected and passed down through generations.
proxysna 4 hours ago
My brother-in-law had this daily for 6 months while being in custody. Now he cant even stand near food carts that serve it. Never really liked it myself, because if there is a choice available, there is most likely a better dish right next to bigos, but one time i had it at a rest stop after a long day of hiking and all i can think of is how amazing was the taste and how well i slept after eating that. I could've sworn the cook put something in it because i am not sure i've ever had a better night of sleep since. Just the most refreshing, warmest and regenerating night of sleep in less than optimal conditions.
replyWesolyKubeczek 4 hours ago
> I could've sworn the cook put something in it because i am not sure i've ever had a better night of sleep since.
replyI think the calories combined with
> a long day of hiking
could have played a part.
thisisauserid 5 hours ago
Whenever I've had it from a Ukrainian place (labeled with the same name) it's been too sweet.
replyinglor_cz 4 hours ago
I just had one in Wisła, I also had żurek, rosól and pierogi.
replyAlways nice to sample the neighbors cuisine :)
theyknowitsxmas 5 hours ago
reply
Thinking about it, I'd add an option to double the amount of some ingredients. For example some people like no onion, but others like a lot of onion.
Edit: In case you are curious, recipe by "Paulina Cocina" that usually has easy and tasty recipes (in Spanish) https://www.paulinacocina.net/receta-de-locro-argentino/9829
> The squad brightened up.
> Thoundth good,” said Igor. “What’th in it?”
> “Boiling water,” said the corporal. “It’s what we call ‘blind scubbo’"
Monstrous Regiment, Terry Pratchett (GNU)
"Jerzynowa" is a funny misspelling. It's Levenshtein distance 1 from two completely different soups.
As for the hamburger - its origin history is quite complicated with its name mainly attributed to its early marketing in USA, so I think that's a bad example for your good point. So skipping that I think there are many dishes that get adopted into the local dishes, getting more popular than in the origin culture, but I don't think gulasz is one of them, as it's one of the most known examples of Hungarian kitchen