Polish hunter's stew (bigos) recipe - FOX 32 News Chicago

Polish hunter's stew (bigos) recipe

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(WJBK) -

Get this recipe courtesy of Jim Glowacki and the folks at the St. Mary's Polish Country Fair happening May 24-27 on the grounds of St. Mary's Preparatory in Orchard Lake.

Online: stmaryspolishcountryfair.com

Ingredients:
4 Pounds of Sauerkraut
2 Pounds of Shredded Cabbage
1/2 Pound of Sliced Smoked Sausage
1/2 Pound of Chopped Ham
1/2 Pound of All Beef Hot Dogs
1/2 Pound of Chopped Pot Roast
1 Cup of Shredded Carrots
1/4 Cup Sliced Button Mushrooms
1 Small White Onion Chopped Small
1 Tsp Vegetable Oil
1 Tbs Raisins
1 Tbs of Dill Weed
1/2 Cup of Red Wine
1 Chicken Bouillon Cube
1 Cup of Hot Water

Method:
Recipe makes six generous servings.

First add the bouillon cube to the hot water to dissolve the chicken base.  

Sautee the onions in the vegetable oil and brown slightly. Rinse the sauerkraut mixture with water to lessen the sour taste before using.  

The sourness of the bigos is determined by how sour the sauerkraut is.  Taste the sauerkraut while rinsing until the desired sourness is reached.  

Combine sauerkraut, cabbage, carrots, mushrooms, chicken stock, dill, tomato paste, and wine in a stock pot and begin to cook on medium heat.  

Stir the mixture over the heat for five minutes to soften.  Add the sausage, ham, hot dogs, pot roast, raisins, and onions to the stock pot and mix thoroughly.  

Turn the heat to low, add 2 more cups of water to the pot, stir mixture, and cover.  

The bigos needs to cook for approximately three hours to ensure the cabbage is soft.  Stir the mixture as needed to ensure even cooking and blending of all the ingredients.  If the mixture becomes to dry during cooking, add a cup of water and stir.  

After the bigos has been cooking for a minimum of three hours, stir the pot to ensure that most of the water has evaporated during the cooking process.  If too much water remains, cook the mixture until you have reached the desired consistency.  

Serve hot and ENJOY!

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