Ingredients
2 large 800ml jars of Sauerkraut (vinegar free!)
2 large onions, roughly chopped
1 Tbsp of canola oil (optional)
3 small packets of dried boletus mushrooms
1 package of fresh portobello mushrooms
6-8 dried prunes
1 handfull of bacon
1 round of Polish sausage (Mysliwska works well)
Another Polish sausage (Kabanos, for example)
Yet another Polish sausage (Krakowska works fine)
1 lb. of stewing beef
Leftover chicken
Leftover lamb
Any other leftover meat
1/2 can of Tomato paste
3 Bay leaves
1 Tbsp. of red or black pepper
1 tsp. of coriander seeds
2 Tbsp. hot chilly sauce (Sambal Oelek works nicely) (optional)
Preparation
Begin by preparing the sauerkraut. Always buy the kind that doesn’t contain vinegar.
First, place it in cold water for an hour to let the salt wash out.
Then rinse it and squeeze out as much water as you can. While the sauerkraut soaks, start on the mushrooms.
Place each small packet of dried mushrooms in 2 cups of boiling water and set aside for 30 mins.
Chop the resultant wet mushrooms into strips and reserve the rich, brown liquid (but not the sand at the bottom). Also chop the prunes.
While you wait, chop the sausage into small, irregular pieces. Also chop the other meats into stew-sized chunks.
To cook the bigos, you’ll need a large (6 liter+) enamelled, cast iron casserole.
Place some bacon and a touch of canola oil in the pot and fry it for a few minutes. Sear the raw meats for a minute or so.
Next, toss in the chopped onions and fry until translucent. Do not caramelize.
Now add the sausage and the other meats. Fry for several minutes. Once the meat is ready, add the black pepper. You are now ready to add the squeezed-out sauerkraut. I toss mine in by the handful.
The cooking pot should be 3/4 full once you’re done. Stir well. Add the mushrooms and the prunes, the coriander, and bay leaves.
Add a cup or more of the mushroom liquid and allow the stew to simmer.
Add any remaining spices, fresh mushrooms, and tomato paste. Stir often and well.
As the stew simmers, keep adding the mushroom-liquid (or salt-free stock if necessary).
The bigos should always be moist (like a risotto) but should never be allowed to swim in water. Don’t burn the bottom!
Bring to a slow boil and then simmer for several hours per day for the next two or three days.
The sauerkraut will slowly lose its stringy consistency and dissolve. It should also turn a deep brown from the mushrooms.
