Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, polish sauerkraut cooking: bigos. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
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 is fast, it tastes yummy. Polish Sauerkraut Cooking: Bigos is something that I have loved my entire life. They are fine and they look fantastic.
Remove the bigos from the heat and take out the chicken. 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. One particularity of this dish is the use of sauerkraut and the sour flavor it gives to the stew.
To get started with this recipe, we have to prepare a few ingredients. You can have 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 1/2 kg Sauerkraut
- Prepare 200 grams Meat (you can use the kind of meat that you would normally use for curries and stews)
- Prepare 200 grams Sausage, wiener
- Make ready 1 Leftover ham, bacon (if you have it)
- Get 250 ml Western-style stock
- Take 5 Dried plums
- Take 5 Dried mushrooms
- Get 50 ml Tomato purée
- Get 2 Bay leaves
- Prepare 1 dash Salt and pepper
The longer it cooks, the better it tastes. 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.
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.
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. During the day I cleaned people's houses; at night, I went to school. I never had time to cook, much less make bigos. Though it's easy to prepare, it takes hours for the flavors to develop.
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