1 no ingredients
Directions
3 lb sauerkraut
2 lb ham -- with bone,ribs or
: ri
2 bay leaves
1 oz dried mushrooms -- chopped
20 black peppercorns
10 allspice berries
1/2 ts salt
11 c beef broth -- bouillon or
: water
2 lb cabbage -- chopped like
: sauerkr
2 TB butter or margarine
1 lb Polish sausage links -- cut
: into 1/2-inch cu
1 lb Polish white sausage with
: garlic -- cut into 1/2-inch
: cu
1 lb bacon -- cut into 1/2-inch
: cu
Translation by Micaela "Stayka" Pantke - any mistakes are therefore
mine. This recipe was taken from POLISH COOKING - Marianna Olszewska
Heberle A harmonious blend of flavors known as the Polish national
dish. Rinse sauerkraut with cold water; drain well. In a large
stockpot, combine sauerkraut, ham or pork, bay leaves, mushrooms,
peppercorns, allspice and salt. Add 6 cups broth, bouillon or water.
Cook, uncovered, 15 minutes over medium heat. Cover and simmer over
low heat 45 minutes. Remove meat. Let meat cool. Place cabbage in a
large saucepan. Add remaining 5 cups broth, bouillon or water. Bring
to boil. Cook, uncovered, over medium heat, 1 hour or until cabbage
is tender. Add to sauerkraut mixture. Bone cooked meat. Cut cooked
meat into 1/2-inch cubes. Melt butter or margarine in a large
skillet. Add cooked meat, smoked sausage and white sausage. Saute
over medium heat 10 minutes or until browned. Add to sauerkraut
mixture. In same skillet, saute bacon over medium heat until crisp.
Drain bacon on paper towels. Add to sauerkraut mixture. Cover; cook
over low heat 1 hour or longer. Remove and discard bay leaves. Serve
hot. Makes 12 to 14 servings. Use only meat with large bones, so
bones can be removed easily. The secret of old-time Bigos is that it
gets better as it's reheated on successive days, peaking at the 6th
or 7th day. In between, store covered in the refrigerator.
Recipe By : POLISH COOKING - Marianna Olszewska Heberle
Servings: 1 servings
Bigos - Hunter's Stew Recipe brought to you by Recipe Ideas
Categories: Polish; Soup; Stew
The History of Recipes
We are able to trace the history of meal recipes back into history, in fact as far into history as ancient Egypt, and maybe even further. Interesting though that maybe, these, early records were just very simple hieroglyphic instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to food historians is a collection of stone tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. As we move into Roman times 25BC a man called Apicius compiled a number of scripts showing how to cook the recipes cooked by wealthy Romans. In his scrolls, Apicius tells us how the roman meals were split into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the Romans were skilled in the use of many different herbs and spices, including a few that will be familiar to modern chefs such as thyme, fennel and dill. As we move on, there are some books which date from the 1300s ; a cookery book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, they are not about the indian food that is served today, but rather recipes for the types of meals prepared by the chefs of the rich people of those days. Later, in the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from the holy lands, including spices such as rosemary and coriander. The introduction of these new herbs and spices was responsible for an increase in recipe publications, the majority of which still exist in private collections. During the next few centuries, the wealthy families of Wesstern Europe strove to serve up the most exotic meals, and consequentially chefs and their recipe collections were at a premium. Even so, it was during the nineteenth century that haute cuisine and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collating, verifying, and publishing the recipes that were being prepared for the better households. By the advent of the 20th century, recipe publications are greatly in demand mostly due to better eduction, leisure time and having more money to spend. The revolution that is television brought us TV chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes like those on our web site. |
We hope you enjoy this Bigos Hunter's Stew recipe.
