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 (Sauerkraut Stew) Recipe brought to you by Recipe Ideas
Categories: German; Soup; Stew; Vegetable
The History of Recipes
It is quite possible to trace the history of written cooking instructions way back into history, certainly as far into history as pharonic Egypt, and maybe further still. Interesting though that maybe, these, early cook books were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe found, according to historians are some tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. Moving on, there were a couple of interesting recipe books which were published in the 14th Century ; one book titled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these are unconnected to the indian food that appears on menues today, but instead recipes for the types of food prepared by the cooks of the rich and powerful of the period. Later, in the 15th century, knights returning from the crusades brought back many foods and spices from the East, including parsley and basil. The introduction of these new herbs and spices caused an eruption in recipe publications, some of which are kept safe in private libraries. During the following few centuries, the rich and powerful families of Europe competed with each other to lay on the most extravagent banquests, and as a result the best cooks and their recipe collections were greatly in demand. Even so, it wasn`t until the 19th century that haute cuisine and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collecting, testing, and writing down recipes to allow everyone to enjoy them. By the advent of the 1900s, cookery publications are in high demand, as a result of increased literacy, people having more leisure time and having more money. Like it or not, the introduction of TV brings us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing us all to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Polish Bigos (Sauerkraut Stew) recipe.
