Browse the recipe Bigos
Bigos
YIELD Makes 4 to 6 servings
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Slow cooking fully develops the flavors of this Polish dish. It is best when made several days in advance and reheated.
INGREDIENTS
| 4 | dried mushrooms (European variety) |
| 3/4 | cup warm water |
| 2 | packages (1 pound each) fresh sauerkraut, rinsed and drained |
| 1 | can (16 ounces) tomatoes, undrained and cut up |
| 1 | large onion, chopped |
| 1 | large apple, peeled and sliced |
| 2 | cloves garlic, sliced |
| 5 | whole black peppercorns |
| 1 | bay leaf |
| 1/2 | pound bacon, coarsely chopped |
| 3 | carrots, sliced |
| 1/2 | pound kielbasa, cut into 1/2-inch pieces |
PREPARATION:
- Place mushrooms and water in small saucepan; soak 30 minutes. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 30 minutes.
- Remove mushrooms from liquid with slotted spoon; reserve liquid. Cool mushrooms slightly, then slice. Place mushrooms, reserved cooking liquid, sauerkraut, tomatoes with juice, onion, apple and garlic in Dutch oven.
- Place peppercorns and bay leaf on small square of cheesecloth. Gather edges of cheesecloth together and tie with piece of kitchen string to form small bag; add to Dutch oven. Bring to a boil over high heat. Reduce heat to low; cover and simmer 45 minutes.
- Meanwhile, cook bacon in large skillet over medium heat until brown and crispy; drain bacon on paper towels.
- Stir bacon, carrots and kielbasa into Dutch oven. Cover; cook 1 hour more or until carrots are tender. Remove and discard cheesecloth bag.
This recipe appears in:
European