Hunters Stew is said to be one of Poland's national dishes, and also is a great favorite of many friends of mine. When preparing this tasty dish, one has to remember that there is a variety in ingredients, some recipes have mushrooms and juniper berries, while others contain apples, plum, venison, lamb or beef. It is best made one to three days in advance and reheated on low heat before serving. This definitely enhances the flavour.
My Grandma always says that the best time for eating Bigos is after it's been waiting for you for two days. It's a great winter dish (warms you up really good!). Traditionally, Bigos was a hunters dish, eaten after a long day in the forest, so it really works as a great belly-filling meal after a day of hard work.
INGREDIENTS:
50g butter
2 onions, peeled and chopped
1 jar sauerkraut
1 can tomatoes, peeled
1 small white cabbage
300 ml strong beef stock
250g smoked sausage
5 to 6 pork ribs
salt and pepper
50g butter
2 onions, peeled and chopped
1 jar sauerkraut
1 can tomatoes, peeled
1 small white cabbage
300 ml strong beef stock
250g smoked sausage
5 to 6 pork ribs
salt and pepper
Melt butter in a saucepan and fry the onions until golden. Rinse the sauerkraut in cold water, drain thoroughly and mix with the onions. Add the tomatoes. Chop the cabbage finely and mix in. Add the stock, stirring well, and then the pork ribs. Slice the sausage and add into the stew. Allow to simmer on low heat for one hour. Season to taste. Remove from heat and leave covered for 24 hours. Refrigerate and reheat before serving. Serves 8.
Note: If you prefer the dish to be more sour, add more sauerkraut.
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Serving idea: traditional Polish Bigos served in a loaf of white bread.
(Photo made in a restaurant in Kraków)
