Bigos

Endlich ist diese grauenhafte Woche rum, in der kein Fußball kam. Länderspiel halt. Es steht das nächste EM-Quali-Spiel an, nachdem zum Auftakt relativ emotionslos gegen die Schotten gewonnen wurde. Wobei ich mit "emotionslos" nur den Auftritt der deutschen Elf meine. Es ist unbedingt notwendig, dass ich den schottischen Fans im Nachhinein noch mal ein großes Kompliment für die Stimmung vor, während und auch nach dem Spiel machen muss (Augenzeugen berichteten mir)!

Polen also. Osteuropa. Nicht gerade für kulinarische Leckerbissen bekannt. Spontan fallen mir da Piroggen, Borschtsch, Kaviar, Pelmenis und Wodka ein. Aber ist das nicht alles russisch? Was ist denn das polnische Nationalgericht?

Laut wiki ist die polnische Küche tatsächlich stark mit der der östlichen Nachbarländern verwand. Also gibt es auch hier Barszcz (Borschtsch) und Pierogi (Piroggen). Darüber hinaus finden sich noch Einflüsse aus Mitteleuropa und Skandinavien. Ich entscheide mich für ein weiteres Nationalgericht: Bigos!

Für Bigos gibt es kein einheitliches Rezept. Hier scheint es viele Hausrezepte zu geben. Zu den Grundzutaten zählt Fleisch vom Schwein, Rind und Wild sowie Wurst. Irgendwo habe ich gelesen, dass man in Polen sagt: „Je mehr Fleisch, desto besser!“. Dazu noch in gleichen Teilen Sauerkraut und Weißkohl. Pilze, Pflaumen und Rotwein kommt bei den meisten Rezepten ebenfalls vor. Hauptgewürz in Polen sind Pfeffer und Majoran. Die sollten nicht fehlen!

!!!!Wichtig: Bigos soll man schon einen Tag vorher zubereiten, da es aufgewärmt noch viel besser schmecken soll!!!!

Also Einkaufen. Wie immer bekomme ich die meisten Zutaten problemlos im real. So auch das Wildfleisch. Hier gib es im der Tiefkühltruhe 500 g Hirschgulasch (aus Neuseeland). Da ich eigentlich von allen Fleischsorten nur 300g benötigen würde, hole ich noch 600 g Rindergulasch und lasse das Schweinefleisch komplett weg. Außerdem nehme ich nur halb so viel Sauerkraut und hole noch einen Weißkohl.

Beim Rotwein ist es bei diesem Gericht meiner Meinung nach relativ egal, welchen man nimmt. Es sollte vielleicht nicht grade der allergünstigste sein. Im Rezept steht ein portugiesischer. Aber wieso sollte ausgerechnet so einer seinen Weg in ein traditionelles polnisches Rezept finden? Ich entscheide mich für einen spanischen Reserva. Das sind Rotweine, die mindestens ein Jahr im Eichenfass gereift sind. Ich hoffe, dass dieser dem Bigos einen schönen runden Geschmack verleiht. Also wird es ein „Albali Reserva 2009“ für 3,99€, den ich im Nachhinein durchaus empfehlen kann.

Einen weiteren Vorteil hat das Einkaufen beim real noch: hier gibt es polnisches Bier! Das „Tyskie“ ist im Vergleich zu anderen Biermarken zwar etwas teurer (Kasten für etwa 14€), schmeckt dafür aber wirklich gut und rundet den polnischen Abend perfekt ab.

Für das Bigos habe ich am Ende für 6 Personen folgende Zutaten verwendet:
500 g Hirschgulasch
600 g Rindergulasch
300 g Backpflaumen
250 g Knoblachwurst (Cabanossi)
40 g Pfifferlinge (22,5 g schienen mir zu wenig -> hätte auch gerne noch mehr sein können!)
6 kleine Zwiebeln
750 g Sauerkraut
750 g Weißkohl
3 EL Tomatenmark
750 ml Rinderbrühe (hab dafür noch etwas mehr Rotwein verwendet)
8 EL + 150 ml Rotwein
6 Nelken (hätten auch mehr sein dürfen)
4 Lorbeerblätter
Majoran
Pfeffer (schwarz, gemahlen)
Salz
Mehl
Öl

(Das Bild der polnischen Nationalmannschaft ist von Piotr Drabik bei Flickr lizenziert unter cc creative commons.)

Hier eine Übersicht über die verwendeten Zutaten.

Die Backpflaumen und Pfifferlinge sollen 30 Min. in kaltem Wasser einweichen. Man kann schon ahnen, dass es zu wenige Pfifferlinge sind.

Links das Hirschgulasch (einige Stücke waren etwas groß und mussten noch kleiner geschnitten werden), rechts das Rindergulasch.

Das Fleisch nachdem ich es abgewaschen, mit Küchenpapier vorsichtig trockengetupft und in Mehl gewälz habe.

Zwiebeln glasig dünsten...

...anschließend das Fleisch anbraten. Ich gebe ungern Zwiebeln und Fleisch gleichzeitig in die Pfanne. Kann schon mal passieren, dass die Zwiebeln bereits schwarz sind und das Fleisch noch braucht. Und dann die Zwiebeln rauszufummeln ist etwas mühselig.

Der bisherige Topf mit eingekochtem Rotwein, Zwiebeln, Fleisch und den kleingeschnittenen Cabanossi.

Zum Weißkohl: vierteln, Strunk herausschneiden, die äußeren Blätter entfernen, noch mal achteln und kleinschneiden.

Der komplette Topf. Die Backpflaumen und Pfifferlinge wurden abgeschüttet und hinzugefügt, genauso wie auch die Gewürze, das Tomatenmark, Sauerkraut, Weißkohl, Brühe und noch etwas Rotwein. Oben drauf liegt ein Teebeutel, in den ich die Nelken gesteckt habe. Sehr empfehlenswert, da es wirklich unangenehm ist, beim Essen auf eine harte Nelke zu beißen.
Momentan wirkt es auch noch so, als ob zu wenig Flüssigkeit im Topf wäre. Das erledigt sich aber schon nach etwa 10 Minuten Kochzeit. Insgesamt habe ich das Bigos zwei Stunden leicht vor sich hin köcheln lassen und am nächsten Tag kurz vor Spielbeginn warm gemacht.

Auch wenn es optisch nicht sehr ansprechend aussieht. Es war verdammt lecker und hat bzgl. des doch enttäuschenden Spiels für einiges entschädigt!

Wertung: 8,5/10 Punkten
Zeitaufwand: 3,5 h (1,5 h Zubereitung + 2 h Kochzeit)
Preis/Person: 3 €

Bigos
Schwein Rind Wurst Sauerkraut Weißkohl
Osteuropa
EM-Quali

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