Question

Traditional polish dish-receipe
NIE ZA DŁUGIE I ŁATWE
]DAJE NAJ

Answer 1

BIGOS (Hunter's Stew)
The secret of Bigos is that it gets better as it's reheated. The more it heated the better it gets. Serve with good bread.

4 lbs sauerkraut
1 cup apple juice
1 lb smoked pork
1 lb spareribs
1/4 lb bacon
1 can tomatoes (large)
2 cups water
2 bay leaves
black pepper
salt
4 lbs cabbage
1 lb pork loin chop or pork ribs
1 lb smoked kielbasa (sausage)
1/2 cup onions (chopped)
16 ounces mushrooms (fresh)
1 ounce mushrooms (dried)
2 tablespoons flour
1. Brown pork and spareribs in a large heavy pot.
2. Add smoked pork with 1 cup of water and simmer until 1 hour.
3. Add the sauerkraut and one cup apple juice.
4. Chop the cabbage fine and add to sauerkraut.
5. Add lots of pepper and salt cover and simmer 1 hour.
6. Remove lid and keep pot on a very low simmer.
7. In a pan, fry bacon until crisp, then crumble into sauerkraut mixture.
8. Remove most of the bacon fat and fry onions and mushrooms and flour until they just brown.
9. Mix into sauerkraut mixture.
10. Cut kielbasa into slices add to sauerkraut mixture with the tomatoes.
11. Bring to a boil, simmer 30 minutes and serve hot.



Savoury Sausage and Sauerkraut
A cold weather favorite. Good served with pierogies or even baked beans.

2 tablespoons butter
1 medium onion, chopped
1/4 cup chopped green peppers
1 large apple, peeled,cored,and chopped
2 tablespoons brown sugar
1/2 teaspoon caraway seeds
3 red potatoes, cleaned and diced
1 1/2 cups sauerkraut, drained,rinsed,& packed
1-2 lb smoked sausage (kielbasa), cut in 3 inch pieces
1. Melt butter in saucepan.
2. Add onion and green pepper.
3. Cook until tender.
4. Add apple, brown sugar, caraway seeds, potatoes, and sauerkraut.
5. Mix well.
6. Place sausage on top of sauerkraut mixture.
7. Cover.
8. Cook over medium-low heat for 40 minutes.