BIGOS (Hunter's Stew) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: The secret of Bigos is that it gets better as it's reheated. The more it heated the better it gets. Serve with good bread. (More about Bigos below)
4 lbs. sauerkraut
1 c apple kioce
1 lb. smoked pork
1 lb. sparerib
1/4 lb. bacon
l lg. can tomatoes
2 c. water
2 bay leaves
black pepper to taste
salt to taste
4 lbs. cabbage
1 lb. pork loin chop or pork ribs
1 lb. smoked kielbasa (sausage)
1/2 c. onions, chopped
10 oz. mushrooms (fresh)
6 oz. mushrrom (dried)
2 tbsp. flour
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Directions: |
Directions:Brown pork and spareribs in a large heavy pot.
Add smoked pork with 1 cup of water and simmer until 1 hour.
Add the sauerkraut and one cup apple juice.
Chop the cabbage fine and add to sauerkraut.
Add lots of pepper and salt cover and simmer 1 hour.
Remove lid and keep pot on a very low simmer.
In a pan, fry bacon until crisp, then crumble into sauerkraut mixture.
Remove most of the bacon fat and fry onions and mushrooms and flour until they just brown.
Mix into sauerkraut mixture.
Cut kielbasa into slices add to sauerkraut mixture with the tomatoes.
Bring to a boil, simmer 30 minutes and serve hot. |
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Personal
Notes: |
Personal
Notes: We ate this several times in a Polish restaurant last year and loved it.
Bigos is Poland's (and probably Ukraine's) National Dish. Bigos was in times past eaten only by the Polish aristocracy as they were the only Poles who had access to game and could afford to include so much meat in a dish. Traditionally it would have included more game such as wild boar, pheasant, or venison, but nowadays is most often made with pork. If you have access to wild boar this makes a great substitute for the pork. Oddly enough, Bigos is one of those handy recipes which gets better the more it's reheated. So make up a huge pot and eat it for a whole week! Alternatively as it freezes well, divide it into small meal sized portions and put them in your freezer.
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