I’m not sure what makes it go so well together, perhaps because both are amazing on their own, so you get something amazing squared? It is hard to put in words, but it woudn’t be served that way for so long if it didn’t work. Give me a benefit of a doubt on this one, or better try it yourself to find out.

Now, let me break it down a bit, so you know what your mouth will be dealing with.

Borscht

Borscht is a smoked meat broth based beetroot soup. It deserves a separate post on it’s own, which will be posted here.

In this serving, it’s been separated from solids, so you can drink it from a cup or glass.

I personally like it sprinkled with ground black pepper, which makes it pleasantly warming.

I’d also like to add that there is a vegan version available

Now let’s move on to…

Croquettes

You can call it the most advanced version on polish pancakes (in terms of preparation at least).

These shallow fried, breaded, large, thin pancakes are filled with fermented cabbage (sauerkraut) and mushrooms.

The filling is spreaded across the whole pancake and then rolled, which gives it an interesting texture of layered gastro-pleasure.

Eggs are used to make the pancakes, so you can call it a vegetarian dish rather than vegan; however, you can make croquettes with meat or other less common fillings as well. Savoury breaded pancakes is the best way to think about it.

Can be eaten hot or cold, which makes it a perfect party food. Usually main, but you can also serve them as a snack.

Plan a party

Surprise your guests with a platter full of croquettes and they’ll be begging you to tell them where you got them from. (You know the answer to that question – BigosBowl.com

Place a large jug of hot drinking borscht on side and everyone will be delighted.

Are you ready for it?

Contact us and let us know.

Don’t forget to include the date of your Best Party Ever!

Contact form on the bottom of this page.

The post Borscht With Croquettes – a perfect companion appeared first on Slavic Bigos Bowl.

Bigos — /ˈbiɡɔs/ – (Hunter’s Stew) classic Polish stew of meat and cabbage that gets deeper and more delicious the longer it rests.

How we serve it?

One of my favourite Polish dishes. Served as main, usually with bread, but can be combined with other complimentary foods. I like it with a grilled sausages on a side and parsley on top. Well peppered.

Goes well with either red or golden beverage of your choice. Cheers!

The journey

Good quality sour dough bread is required to stay in line with traditions, at least that of my family. My next door neighbour could have it in a different way, and that’s what makes it even more interesting. You can discover new ways of having it by visiting one of your friends and be surprised by the difference. Perhaps even adopt some idea that satisfied your pallets.

Slavs have been doing this for a very long time, perfecting each of their dishes and sharing that perfection across their land. Being able to understand each other helped in that process.

What’s in it?

To make Bigos, having a recipe may not be enough. It takes a craftsmanship and traditions passed from generation to generation to produce something so simple and so special at once.

It’s made out of sour cabbage, variety of meats, mushrooms, prunes, and other ingredients if you wondered and it doesn’t take a bravery to try it, but your first one, most certainly won’t be your last.

Finally

Let me know if you’d like to try it and I’ll make it happen.

Fill out the form at the bottom of this page

On the other hand, if you can cook a perfect Bigos yourself, then we’d like to hear from you too, as there are many people hungry for it and other Slavic dishes.

Cooks apply here.

Smacznego! (Enjoy your meal in Polish)

Jan

Founder of Bigos Bowl

The post What is Bigos? A long journey of one dish appeared first on Slavic Bigos Bowl.

? A Cuisine Born From the Landscape

Slavic food has always been shaped by nature. Long before trade routes brought spices or exotic produce, early Slavic communities relied on what surrounded them: forests, rivers, meadows, and fertile soil. Their meals reflected the seasons, the climate, and the rhythms of rural life.
This wasn’t a cuisine of luxury — it was a cuisine of resourcefulness, built on the gifts of the land.

? Grains and Greens: The Everyday Essentials

The backbone of early Slavic cooking came from hardy crops and wild plants that thrived in the region’s temperate climate.

• Rye, barley, millet, and buckwheat formed the base of breads, porridges, and dumplings
• Cabbage, beets, turnips, and onions became year‑round staples
• Wild herbs, nettles, sorrel, and mushrooms added depth and nutrition
• Berries and honey offered natural sweetness
  These ingredients created a cuisine that was earthy, nourishing, and deeply tied to the soil.

? Meat: Valued, Preserved, and Celebrated

While plant-based foods dominated daily meals, meat played a meaningful — though often occasional — role in early Slavic diets.

? Hunting and Herding

Forests provided wild boar, deer, hare, and game birds, while domesticated animals like pigs, cattle, goats, and chickens became more common as settlements grew. Meat wasn’t eaten every day, but when it appeared, it mattered.

? How Meat Was Used

Because meat was precious, it was used thoughtfully:

• To enrich soups and stews
• To add fat and flavor to grain dishes
• As a centerpiece for feasts and rituals
• As preserved food for winter survival
  Think of dishes like bigos, smoked sausages, and slow‑cooked pork — all rooted in this tradition of making the most of every cut.
  

? Preservation Defined the Flavor

To survive long winters, Slavs mastered preservation techniques that still define the region’s cuisine:

• Smoking for depth and longevity
• Salting to keep meat edible for months
• Drying for portability
• Rendering fat to create a stable cooking base
  These methods gave Slavic food its signature smoky, savory character.

? Simple Tools, Deep Flavors

Early Slavic cooking relied on straightforward methods that produced surprisingly rich results.

• Clay pots buried in embers
• Stone or clay stoves for slow, steady heat
• Open‑fire roasting
• Fermentation for vegetables and dairy
  This approach created dishes that were hearty, comforting, and built on slow, patient cooking — the kind that warms you from the inside out.

? Food, Ritual, and Community

Food wasn’t just fuel. It was woven into folklore, seasonal celebrations, and spiritual beliefs.

• Bread symbolized life and hospitality
• Honey represented abundance
• Grain dishes honored ancestors
• Meat was central to feast days and communal gatherings
  Meals connected people to nature, to each other, and to the cycles of the year.

? A Living Legacy

Today’s Slavic cuisine — from Polish pierogi to Ukrainian borscht to Balkan grilled meats — still carries the imprint of these early foodways.
You can taste it in:

• The love of mushrooms and forest herbs
• The devotion to fermentation
• The smoky, slow‑cooked meats
• The reliance on grains and root vegetables
• The balance between simplicity and depth
  Slavic food remains what it has always been: a celebration of the land and its gifts.

The post From Forests To Fire: The Natural Origins Of Slavic Food appeared first on Slavic Bigos Bowl.