Ingredients
4 lb sauerkraut
1 lb beef cubes
1 lb smoked butt
1 lb spareribs
1/4 lb bacon
1 can tomatoes (large)
2 cup water
4 lb cabbage head
1 lb loin pork chops
1 lb smoked kielbasa
1/2 cup onions (chopped)
1 oz mushrooms (dried)
2 tbsp flour
Directions
Brown the beef, pork and spareribs in a large heavey pot. Put the
browned meats and the smoked butt with 1 cup of water into a
separate, covered pan and simmer until tender, the pork chops about
1/2 hour, the butt about 1 hour, beef 1 1/2 to 2 hours and spareribs
2 hours. Pour off all the fat from the first pot and put in the
sauerkraut and one cup of water. Chop the cabbage fine and add to
sauerkraut. Cover and cook until cabbage is tender, about 30 minutes.
Remove lid and keep pot on a very low simmer. In a third pan, fry
bacon until crisp, then crumble into sauerkraut mixture. Remove most
of the bacon fat and fry onions and flour until they just brown. Mix
into sauerkraut mixture. Remove the meats from the second pan as they
become tender. Cut away fat and bone and cut into small pieces. Add
to sauerkraut mixture. Skim the fat off the meat juices and add to
sauerkraut mixture. Take off skin from kielbasa and cut into slices.
Add to sauerkraut mixture with the tomatoes. Salt, pepper to taste.
Bring to a boil, simmer 5 minutes and serve hot.
Servings: 16 servings
Polish Bigos (Sauerkarut Stew) Recipe brought to you by Recipe Ideas
Categories: German; Soup; Stew
The History of Recipes
It is quite feasible to prove the history of recipes back into ancient history, in truth as far back as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, sadly, these ancient cook books were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
During Roman times 25BC a man called Apicius created a number of scripts which described recipes cooked by his fellow Romans. In his scrolls, he describes how the meals were separated into hors d`oeuvres, entrees and desserts, something we still use today. Aspicius also informs us how the ancient cooks used a good variety of aromatic flavors, including a few that are still present in modern kitchens like thyme, rue and dill. Later, in the 15th century, knights returning from the crusades brought back many new foods and spices from Arab countries, including spices such as basil and coriander. These new foods and tastes caused a surge in books on cookery, most of which are now in private cookery archives. By the time we get to the twentieth century, cooking publications were starting to become popular as a result of more people being able to read, leisure time and having more disposable income. |
We hope you enjoy this Polish Bigos (Sauerkarut Stew) recipe.
