Hunters Soup Or Bigos
From lor 16 years agoIngredients
- 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 Rating
Reviewed by 2 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
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