Recipe of Homemade Polish Sauerkraut Cooking: Bigos

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, polish sauerkraut cooking: bigos. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

The basic ingredients of authentic Polish bigos are sauerkraut and meat. However, there are some local variations available including: bigos litewski (Lithuanian bigos) with the addition of apples bigos myśliwski (hunter's stew bigos) with the addition of venison meat Bigos, a traditional and well loved Polish dish, is a flavorful stew with sauerkraut, meat, bacon, mushrooms, caraway seeds, and red wine. Add the sauerkraut to a large saucepan with the stock and bay leaves and place it over low heat. Add the remaining hot water too.

Polish Sauerkraut Cooking: Bigos is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Polish Sauerkraut Cooking: Bigos is something that I’ve loved my entire life. They’re nice and they look wonderful.

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

The ingredients needed to make Polish Sauerkraut Cooking: Bigos:

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

It was traditionally served at the start of the hunting season, from fall through Shrove Tuesday, or until the family's supply of barrel-cured sauerkraut ran out. BIGOs (Traditional Polish Sauerkraut Stew) Categories: Lunch, Soups & Stews This traditional Polish sauerkraut stew is said to have been introduced by Władysław II Jagiełło, a Polish prince who. Bigos - Polish Hunter Stew is a traditional Polish dish that originated in Medieval times. Use a slotted spoon to transfer the pork to the casserole.

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.

Bigos - Polish Hunter Stew is a traditional Polish dish that originated in Medieval times. Use a slotted spoon to transfer the pork to the casserole. Add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut. This traditional Polish stew goes back to the times when Poland was ruled by the kings. Bigos Królewski was eaten only by the nobility who could afford exotic spices.

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