Ingredients with Measurements:
- 1 lb. sauerkraut
- 1 lb. fresh cabbage
- 1 lb. smoked kielbasa sausage
- 1 lb. pork shoulder, cut into small cubes
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup dried mushrooms, soaked in hot water
- 1 cup tomato puree
- 1 tbsp. caraway seeds
- 1 tbsp. paprika
- 1 bay leaf
- Salt and pepper to taste
- 2 cups water or broth
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Rinse the sauerkraut in cold water and drain.
2. Cut the fresh cabbage into thin strips.
3. Cut the kielbasa into bite-sized pieces.
4. In a large pot or Dutch oven, sauté the pork shoulder until browned on all sides.
5. Add the chopped onion and minced garlic to the pot and sauté until translucent.
6. Drain the soaked mushrooms and add them to the pot.
7. Add the sauerkraut, fresh cabbage, and kielbasa to the pot.
8. Add the tomato puree, caraway seeds, paprika, bay leaf, salt, and pepper.
9. Pour in the water or broth and stir to combine.
10. Bring the stew to a boil, then reduce the heat to low and simmer for 2-3 hours, stirring occasionally.
11. Serve hot with crusty bread or boiled potatoes.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
5. Temperature:
Simmer on low heat.
Serving size:
6-8 servings.
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 25g
Protein: 30g
Sodium: 1500mg
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 fresh or canned mushrooms instead of dried.
Variations:
- Add chopped apples or prunes for a sweeter flavor.
- Use beef broth instead of water for a richer flavor.
- Add a splash of red wine for extra depth of flavor.
Tips and tricks:
- Make sure to rinse the sauerkraut well to remove excess salt.
- Soak the dried mushrooms in hot water for at least 30 minutes to rehydrate them.
- You can make this stew ahead of time and reheat it before serving.
Storage instructions:
Store any leftovers 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 until heated through.
Presentation ideas:
Serve the stew in individual bowls with a dollop of sour cream on top.
Garnishes:
Garnish with fresh parsley or chopped chives.
Pairings:
Pair with a cold beer or a glass of red wine.
Suggested side dishes:
Serve with boiled potatoes, crusty bread, or a side salad.
Troubleshooting advice:
- If the stew is too sour, add a pinch of sugar to balance the flavors.
- If the stew is too thick, add more water or broth to thin it out.
Food safety advice:
Make sure to cook the pork shoulder to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Bigos is a traditional Polish stew that dates back to the 16th century. It is often served at special occasions and celebrations.
Flavor profiles:
Bigos has a savory and slightly sour flavor from the sauerkraut, with smoky and meaty undertones from the kielbasa and pork shoulder.
Serving suggestions:
Serve the stew in a large pot or Dutch oven at the center of the table for a cozy and communal dining experience.
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Region: Polish