Ingredients with Measurements:
- 1 lb. sauerkraut
- 1 lb. smoked kielbasa, sliced
- 1 lb. pork shoulder, cubed
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 cup dried prunes, pitted and chopped
- 2 apples, peeled and chopped
- 1 cup beef broth
- 1 tbsp. tomato paste
- 1 tbsp. paprika
- 1 tsp. caraway seeds
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Rinse the sauerkraut under cold water and drain it well.
2. In a large pot or Dutch oven, cook the kielbasa over medium heat until browned. Remove the kielbasa from the pot and set it aside.
3. Add the pork shoulder to the pot and cook until browned on all sides. Remove the pork from the pot and set it aside.
4. Add the onion and garlic to the pot and cook until softened.
5. Add the sauerkraut, prunes, apples, beef broth, tomato paste, paprika, caraway seeds, salt, and pepper to the pot. Stir well to combine.
6. Add the browned kielbasa and pork back to the pot and stir well.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours, stirring occasionally, until the meat is tender and the flavors have melded together.
8. Serve hot with crusty bread.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
Simmer over low heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 390
Fat: 18g
Protein: 23g
Carbohydrates: 35g
Fiber: 6g
Sugar: 22g
Sodium: 1220mg
Substitutions for ingredients:
- Instead of sauerkraut, you can use shredded cabbage.
- Instead of kielbasa, you can use any smoked sausage.
- Instead of pork shoulder, you can use beef or lamb.
Variations:
- Add chopped mushrooms for extra flavor.
- Use different types of dried fruit, such as apricots or raisins.
- Use different types of apples, such as Granny Smith or Honeycrisp.
Tips and tricks:
- Make sure to rinse the sauerkraut well to remove excess salt.
- Browning the meat before adding it to the pot adds extra flavor.
- This dish tastes even better the next day, so consider making it ahead of time.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or individual bowls.
Garnishes:
Garnish with chopped parsley or chives.
Pairings:
Serve with crusty bread and a side salad.
Suggested side dishes:
- Pierogi
- Mashed potatoes
- Roasted vegetables
Troubleshooting advice:
- If the dish is too salty, rinse the sauerkraut more thoroughly next time.
- If the dish is too sour, add a pinch of sugar to balance the flavors.
Food safety advice:
Make sure to cook the meat to an internal temperature of 145°F to prevent foodborne illness.
Food history:
Bigos is a traditional Polish stew made with sauerkraut and meat. It is often served during holidays and special occasions.
Flavor profiles:
This dish is savory, slightly sweet, and tangy.
Serving suggestions:
Serve hot with crusty bread and a side salad.
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Region: Polish