Recipe

Hunters Soup Or Bigos Recipe

Add Step-by-Step Photos	Lor / All my dishes 10 months, 1 week ago This is Poland's national dish. After preparing the large Christmas Eve dinner, the woman of the house deserved to relax. Bigos was prepared to be served on the following days as it only requires reheating. There are many variations as there are hom... More Prep:35m Cook:60m Servings:8	Lor
	hearty fall or winter soup

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Fans

kukla

Ingredients

2 lbs./1kg. Pickled cabbage sauerkraut

2 lbs./ (1kg) Fresh white cabbage

1 lb./ (0.5kg) pre-cooked or smoked pork and/or ham

1 lb./ (0.5kg) Polish sausage or kielbasa

*1 ham hock (optional)

Note: cubed venison steak can also be used.

2 oz. (50g) Dried mushrooms (optional)

8 Prunes, seedless

1 Onion

1 tablespoon Garlic clove, minced

1/2 lb. (250g) bacon

1 Tbsp. flour

1 Tbsp. peppercorns

1/2 - 1 Tbsp. allspice

1-2 bay leaves

Directions

Prepare at least three 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 inch cubes).

Shred fresh cabbage, slice 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 2 teaspoons salt, bring to a boil, then cook uncovered over medium heat for about 1 hour, 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 15 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. Reheat at least every other 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.

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Comments

kukla 8 months, 2 weeks ago said:
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 :)