Bigos: The Polish Stew With No Fixed Recipe (Wersja do druku)
A rich Polish sauerkraut and pork stew that simmers low for hours and tastes even better the next day.
# Składniki:
For the meat
01 -
1.5 lb (700 g) boneless pork shoulder, cut into 1.5-inch cubes
02 -
12 oz (350 g) smoked kielbasa, sliced into half-moons
03 -
2 tablespoons lard or oil, for searing
For the stew
04 -
1.5 lb (700 g) sauerkraut, drained, liquid reserved
05 -
1 lb (450 g) white cabbage, shredded
06 -
1 oz (30 g) dried wild mushrooms, soaked and chopped, soaking liquid reserved
07 -
1 large onion, chopped
08 -
4 cloves garlic, minced
09 -
3 bay leaves
10 -
6 allspice berries
11 -
1/2 cup (75 g) pitted prunes, chopped
12 -
1 cup (240 ml) dry red wine
13 -
1 teaspoon smoked paprika
14 -
Salt and black pepper, to taste
# Przygotowanie:
01 -
Season the pork shoulder with salt and pepper. Sear it in batches in hot lard or oil in a large heavy pot until deeply browned on all sides, about 8 minutes per batch, then set aside.
02 -
Lower the heat to medium and cook the onion in the same pot for 5-6 minutes until soft and golden, scraping up the browned bits from the bottom as you go.
03 -
Add the sauerkraut, cabbage, soaked mushrooms with their soaking liquid, garlic, bay leaves, allspice and paprika. Return the pork to the pot, pour in the red wine, and stir well.
04 -
Bring to a gentle simmer, partially cover, and cook for 2-3 hours over low heat, stirring every 30 minutes so nothing sticks to the bottom. Add a splash of the reserved sauerkraut liquid if it looks dry.
05 -
Stir in the sliced kielbasa and chopped prunes for the final 30 minutes of cooking, just until the sausage is heated through and the prunes have softened.
06 -
Remove from the heat and let the pot rest for at least 15 minutes before serving, or refrigerate overnight and reheat the next day for the best flavor.
# Uwagi:
01 -
Tastes best the day after cooking, once reheated.
02 -
Traditionally simmered over 2-3 days for the deepest flavor.