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
Historians have proved the existance of recipes way back into antiquity, at least as far into history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, in the main part, these early cook books were just basic hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe found, according to academics are a few ancient tablets in the Sumerian language 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 those who drank it feel `exhilarated, wonderful and blissful`. As our culinary historical trip moves on a few more years there were some recipe books published in the fourteenth century : a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, they are not about the spicy food that is popular today, but instead accounts of the types of meals prepared by the chefs of the rich and powerful of the time. During the succeeding few hundred years, the rich and powerful families of Europe competed to offer the most extravagent banquests, and as a result the best chefs and their collection of recipes were at a premium. Even so, it was during the nineteenth century the formal cooking and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, testing, and recording recipes of the day. Like it or not, the introduction of television brings us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting us all to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Bigos Hunter's Stew recipe.
