Bigos with Smoked Plums and Lentils

Bigos z wędzonymi śliwkami i soczewicą

Preparation info
  • Makes

    4 to 6

    • Difficulty


    • Ready in

      4 hr 30

Appears in
Fresh From Poland: New Vegetarian Cooking from the Old Country

By Michał Korkosz

Published 2021

  • About

This is one of those rare dishes that is best made a few days in advance, because bigos only gets tastier with each reheating. My mom always says you should reheat it at least three times before serving. During the winter, I usually make a big pot of this to eat for a few days, and the last serving is always the best. Don’t be scared by the long ingredient list—it’s actually very easy, as long as you add the components at the right time. Building the richness here is very important,