Ingredients with Measurements:
- 1 lb. sauerkraut
- 1 lb. cabbage, shredded
- 1 lb. smoked kielbasa, sliced
- 1 lb. boneless pork shoulder, cubed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup dried mushrooms, soaked and chopped
- 1 cup beef broth
- 1 cup red wine
- 2 tbsp. tomato paste
- 1 tbsp. caraway seeds
- 1 bay leaf
- 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 cubed pork shoulder and sliced kielbasa, and cook until browned.
3. Add the shredded cabbage, sauerkraut, and chopped mushrooms to the pot, and stir to combine.
4. Pour in the beef broth and red wine, and add the tomato paste, caraway seeds, and bay leaf.
5. Season with salt and pepper to taste, and bring the mixture to a boil.
6. Reduce the heat to low, cover the pot, and simmer for 2-3 hours, stirring occasionally.
7. Remove the bay leaf before serving.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
5. Temperature:
Simmer on low heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 400
Fat: 25g
Carbohydrates: 15g
Protein: 25g
Substitutions for ingredients:
- You can use any type of sausage instead of kielbasa.
- You can use any type of mushrooms instead of dried mushrooms.
- You can use chicken or beef instead of pork.
Variations:
- You can add potatoes, carrots, or other vegetables to the stew.
- You can use different types of sauerkraut or cabbage for a different flavor.
- You can add more or less wine depending on your preference.
Tips and tricks:
- Soak the dried mushrooms in hot water for 30 minutes before chopping them.
- Use a Dutch oven for even cooking.
- Serve the stew with crusty bread or mashed potatoes.
Storage instructions:
Store the leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the stew in individual bowls, garnished with fresh parsley.
Garnishes:
Fresh parsley, chopped
Pairings:
Serve the stew with crusty bread and a glass of red wine.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or a green salad.
Troubleshooting advice:
- If the stew is too thick, add more beef broth or wine.
- If the stew is too thin, simmer it uncovered for a few more minutes to thicken.
Food safety advice:
Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Bigos is a traditional Polish dish that dates back to the 16th century. It was originally made with game meat, but over time, pork became the most common meat used in the stew.
Flavor profiles:
Bigos is a hearty and savory stew with a tangy flavor from the sauerkraut and a smoky flavor from the kielbasa.
Serving suggestions:
Serve the stew with a side of crusty bread and a glass of red wine for a comforting and satisfying meal.
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Region: Polish