It very slightly remember a traditional meal here https://en.wikipedia.org/wiki/Locro You mix white corn, beans, pumpkin and whatever piece of meat you can grab, with some extra vegetables, bones more meat, sausage and whatever that is edible, and cook it for a long time (but usually less than a day), but it's always better the next day.
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.
There are several Polish dishes that boil down to throwing whatever is edible into a single pot and boiling for hours. Bigos is mostly cabbage, gulasz is like very thin gravy, leczo has lots of red pepper and zucchini, jarzynowa (literally "vegetable soup") has no set ingredients at all.
> “Ever eaten scubbo? No? Nothing like a bowl of scubbo when you’re hungry. You can put anything in scubbo. Pork, beef, mutton, rabbit, chicken, duck… anything. Even rats, if you’ve got ’em. It’s food for the marching man, scubbo. Got some on the boil out there right now. You can have some of that, if you like.”
> The squad brightened up.
> Thoundth good,” said Igor. “What’th in it?”
> “Boiling water,” said the corporal. “It’s what we call ‘blind scubbo’"
If hamburger can be American, then gulasz can be Polish. It's been hundreds of years, at what point am I allowed to call my great-great-great-great-grandma's recipe my culture?
"Jerzynowa" is a funny misspelling. It's Levenshtein distance 1 from two completely different soups.
Oh yeah right, it looks like I invented a new soup and immediately made an orthographic error in its name with this misspelling :p
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
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.
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
Of 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.
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.
I remember back in Siberia, USSR my parents were making bigos often enough when I was a kid. Had no idea it was polish food. We have no Poles in our ancestry
It very slightly remember a traditional meal here https://en.wikipedia.org/wiki/Locro You mix white corn, beans, pumpkin and whatever piece of meat you can grab, with some extra vegetables, bones more meat, sausage and whatever that is edible, and cook it for a long time (but usually less than a day), but it's always better the next day.
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
There are several Polish dishes that boil down to throwing whatever is edible into a single pot and boiling for hours. Bigos is mostly cabbage, gulasz is like very thin gravy, leczo has lots of red pepper and zucchini, jarzynowa (literally "vegetable soup") has no set ingredients at all.
> “Ever eaten scubbo? No? Nothing like a bowl of scubbo when you’re hungry. You can put anything in scubbo. Pork, beef, mutton, rabbit, chicken, duck… anything. Even rats, if you’ve got ’em. It’s food for the marching man, scubbo. Got some on the boil out there right now. You can have some of that, if you like.”
> 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)
Only bigos and jerzynowa are Polish. The rest of dishes you mentioned are Hungarian. They're quite popular in Poland though
If hamburger can be American, then gulasz can be Polish. It's been hundreds of years, at what point am I allowed to call my great-great-great-great-grandma's recipe my culture?
"Jerzynowa" is a funny misspelling. It's Levenshtein distance 1 from two completely different soups.
Oh yeah right, it looks like I invented a new soup and immediately made an orthographic error in its name with this misspelling :p
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
Lickmyballs, or polishmyballs? Funny nickname.
And gulasz is also known as stoofvlees. A beef stew…
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.
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
Of 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.
Maybe it was actually one of these? https://en.wikipedia.org/wiki/Stone_Soup
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.
> 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.
I think the calories combined with
> a long day of hiking
could have played a part.
Whenever I've had it from a Ukrainian place (labeled with the same name) it's been too sweet.
Probably wrong proportions of the sourkraut and fresh cabbage. Good bigos is truly great.
Polska Gurom!!
Lewandowski!
Levandosky
I just had one in Wisła, I also had żurek, rosól and pierogi.
Always nice to sample the neighbors cuisine :)
https://www.youtube.com/watch?v=o9UfY2oiKcU
The best one is when you visit your grandmother and you have it in bread (bigos w chlebku) the same way as Żurek w chlebku
Excellent presentation by Święty Mikołaj.
Delicious, but man does it make the house smell crazy when it's cooking :D
I remember back in Siberia, USSR my parents were making bigos often enough when I was a kid. Had no idea it was polish food. We have no Poles in our ancestry