Hunters Soup Or BigosFrom lor 8 years ago
- 2 lbs./1kg. pickled cabbage sauerkraut shopping list
- 2 lbs./ (1kg) fresh white cabbage shopping list
- 1 lb./ (0.5kg) pre-cooked or smoked pork and/or ham shopping list
- 1 lb./ (0.5kg) Polish sausage or kielbasa shopping list
- *1 ham hock (optional) shopping list
- Note: cubed venison steak can also be used. shopping list
- 2 oz. (50g) dried mushrooms shopping list
- 8 prunes, pitted shopping list
- 1 large onion shopping list
- 1 tablespoon garlic clove, minced shopping list
- 1/2 lb. (250g) bacon shopping list
- 1 Tbsp. flour shopping list
- 1 Tbsp. peppercorns shopping list
- 1/2 - 1 Tbsp. allspice shopping list
- 1-2 bay leaves shopping list
How to make it
- Prepare at least 2-3 days before needed, as follows:
- Rinse sauerkraut with cold water; drain well.
- Cut pre-cooked pork and ham from bone, including fat.
- Cut it and sausage into bite-size pieces (about 1/2 to 1 inch cubes).
- Shred fresh cabbage, chop onion into small pieces, cut prunes into small pieces.
- In a heavy pot (preferably cast-iron or cast aluminum) place fresh cabbage, add water as needed and 1 teaspoon salt, bring to a boil, then cook uncovered over medium heat for about 30 miinutes, or until cabbage is tender.
- Combine sauerkraut, ham, pork, bay leaves, mushrooms, prunes, peppercorns, allspice with the fresh cabbage.
- Stir well
- Sauté bacon until crisp, drain off excess fat and add to mix.
- Stir thoroughly.
- Cook, uncovered for 20 minutes on medium heat, then cover and simmer over low heat for at least one hour.
- Remove and discard bay leaves.
- Set aside in cool place
- The following day, add 2 oz. vodka or 1/2 glass dark red wine.
- Stir, taste, add seasoning as needed.
- Then cover and cook over slow heat for at least an hour.
- Repeat following day and before serving.
- Serve with fresh boiled potatoes or dark rye bread.
- Serve beer, ice-cold vodka or red wine.
- Whatever is leftover can be reheated and served another day.
- NOTE: In olden days, every home in Eastern Europe had a barrel of pickled cabbage which was prepared in the fall and used throughout the winter. Now you have to use the canned or jarred version.
The Cooklor Toronto, Canada
The Rating2 people
Lor, I have had this before, when I was a kid, didn't know what it was nor anything about it -- just knew a friend and that friend's Mom used to make this :) Thank you for posting the recipe (and for the extra info & history :)kukla in Barrie, Ontario loved it