Polish Sauerkraut Cooking: Bigos
Polish Sauerkraut Cooking: Bigos

Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, polish sauerkraut cooking: bigos. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Bigos is a traditional Polish sauerkraut stew, often called Hunter's Stew in English. The recipe is hearty, full of meaty flavours with a delicious tang. Bigos—a Polish stew of pork shoulder, bacon, kielbasa, and sauerkraut—is perfect for every celebration.

Polish Sauerkraut Cooking: Bigos is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Polish Sauerkraut Cooking: Bigos is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can have polish sauerkraut cooking: bigos using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Polish Sauerkraut Cooking: Bigos:
  1. Take 1/2 kg Sauerkraut
  2. Make ready 200 grams Meat (you can use the kind of meat that you would normally use for curries and stews)
  3. Get 200 grams Sausage, wiener
  4. Prepare 1 Leftover ham, bacon (if you have it)
  5. Prepare 250 ml Western-style stock
  6. Make ready 5 Dried plums
  7. Take 5 Dried mushrooms
  8. Get 50 ml Tomato purée
  9. Make ready 2 Bay leaves
  10. Prepare 1 dash Salt and pepper

Boil in a pot with a gal water until cooked and drain. Remove lid and keep pot on a very low simmer. In a third pan, fry bacon till crisp, then crumble into sauerkraut mix. Remove the meats from the second pan as they become tender.

Instructions to make Polish Sauerkraut Cooking: Bigos:
  1. Place the dried mushrooms in 200 ml hot water. Taste the sauerkraut, if it's a bit too sour then give it a quick rinse.
  2. Add the sauerkraut to a large saucepan with the stock and bay leaves and place it over low heat.
  3. Chop up the dried mushrooms and place them into the pan from Step 2 as well. Add the remaining hot water too.
  4. Slice the meat into small chunks, cook it in a frying pan, then add it to the saucepan.
  5. Chop the plums up into small pieces and add them to the saucepan. Adjust the flavour of the mixture in the pan with the tomato purée, salt, and pepper.
  6. Cut up the sausage etc. and after cooking them a little in a frying pan, add them to the main saucepan.
  7. Simmer the mixture over low heat for an hour and it's ready. This bigos is delicious served with bread.

Cut away fat and bone and cut into small pcs. Bigos is already true to Paleo way of life, without even modifying the One particularity of this dish is the use of sauerkraut and the sour flavor it gives to the stew. In a large pot, combine the cooked cabbage, sauerkraut, sour water, tomato paste, spices and your. A hearty Polish stew made with several kinds of meat - typically pork - cabbage, sauerkraut and lots of mushrooms, both wild and cultivated. Bigos - or Hunter's Stew is said to be Poland's national dish.

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