Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to make a distinctive dish, polish sauerkraut cooking: bigos. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Polish Sauerkraut Cooking: Bigos is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Polish Sauerkraut Cooking: Bigos is something that I have loved my whole life. They are fine and they look wonderful.
Watch how to make bigos, a well-loved Polish stew made with beef, sausage, sauerkraut, prunes and more. Find the full recipe on our site. Bigos is a traditional Polish sauerkraut stew, often called Hunter's Stew in English.
To get started with this recipe, we must prepare a few components. You can cook polish sauerkraut cooking: bigos using 10 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Polish Sauerkraut Cooking: Bigos:
- Get Sauerkraut
- Take Meat (you can use the kind of meat that you would normally use for curries and stews)
- Get Sausage, wiener
- Make ready Leftover ham, bacon (if you have it)
- Get Western-style stock
- Make ready Dried plums
- Make ready Dried mushrooms
- Take Tomato purée
- Prepare Bay leaves
- Get Salt and pepper
A comforting and warming Polish stew recipe - Bigos - with sauerkraut, white cabbage, pork and This Polish sauerkraut stew is everything that a winter stew should be: hearty, comforting, it warms you up I recommend cooking the stew one day in advance and let it develop the flavors overnight. Bigos - Polish Hunter Stew - is a traditional Polish dish that originated in Medieval times. Bigos is already true to Paleo way of life, without even modifying the recipe. It's considered by many to be the Polish national dish.
Instructions to make Polish Sauerkraut Cooking: Bigos:
- 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.
- Add the sauerkraut to a large saucepan with the stock and bay leaves and place it over low heat.
- Chop up the dried mushrooms and place them into the pan from Step 2 as well. Add the remaining hot water too.
- Slice the meat into small chunks, cook it in a frying pan, then add it to the saucepan.
- 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.
- Cut up the sausage etc. and after cooking them a little in a frying pan, add them to the main saucepan.
- Simmer the mixture over low heat for an hour and it's ready. This bigos is delicious served with bread.
One particularity of this dish is the use of sauerkraut and the sour flavor it gives to the stew. Sauerkraut is a favorite with Paleo mostly for. Try this Polish Bigos (Sauerkraut Stew) recipe, or contribute your own. Chop the cabbage fine and add to sauerkraut. Remove lid and keep pot on a very low simmer.
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