Ingredients with Measurements:
- 1 lb. sauerkraut
- 1 lb. smoked kielbasa, sliced
- 1 lb. pork shoulder, cubed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup chopped mushrooms
- 1 cup chopped tomatoes
- 1 cup beef broth
- 1/2 cup red wine
- 1 tbsp. paprika
- 1 tsp. caraway seeds
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, sauté the onion and garlic until softened.
2. Add the pork shoulder and kielbasa and cook until browned.
3. Add the mushrooms and tomatoes and cook for another 5 minutes.
4. Add the sauerkraut, beef broth, red wine, paprika, caraway seeds, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 2-3 hours, stirring occasionally.
6. Serve hot with crusty bread.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
Simmer on low heat.
Serving size:
6-8 servings.
Nutritional information:
Calories: 350
Fat: 20g
Protein: 25g
Carbohydrates: 15g
Fiber: 5g
Sugar: 5g
Sodium: 800mg
Substitutions for ingredients:
- You can use any type of sausage instead of kielbasa.
- You can use beef or chicken instead of pork shoulder.
- You can use vegetable broth instead of beef broth.
Variations:
- You can add potatoes, carrots, or other vegetables to the stew.
- You can use different types of sauerkraut, such as red or white.
- You can add more or less paprika and caraway seeds to adjust the flavor.
Tips and tricks:
- Bigos tastes even better the next day, so you can make it ahead of time and reheat it.
- You can also freeze bigos for later.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over low heat, stirring occasionally.
Presentation ideas:
Serve in a large bowl or individual bowls, garnished with fresh herbs.
Garnishes:
Fresh parsley or dill.
Pairings:
Serve with crusty bread and a side salad.
Suggested side dishes:
- Pierogi
- Mashed potatoes
- Roasted vegetables
Troubleshooting advice:
- If the stew is too sour, you can add a pinch of sugar to balance the flavors.
- If the stew is too thick, you can add more beef broth or water.
Food safety advice:
- Make sure to cook the pork shoulder and kielbasa to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Bigos is a traditional Polish stew made with sauerkraut and meat. It is often served during holidays and special occasions.
Flavor profiles:
Bigos has a tangy and savory flavor, with hints of smokiness from the kielbasa.
Serving suggestions:
Serve bigos as a main course for dinner or lunch.
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Region: Polish