See Also: Bigos(recipes)

Bigos (recipes)


Bigos

Yield: Makes 4 to 6 servings

Slow cooking fully develops the flavors of this Polish dish. It is best when made several days in advance and reheated.





Ingredients:



4dried mushrooms (European variety)

3/4cup warm water

2packages (1 pound each) fresh sauerkraut, rinsed and drained

1can (16 ounces) tomatoes, undrained and cut up

1large onion, chopped

1large apple, peeled and sliced

2cloves garlic, sliced

5whole black peppercorns

1bay leaf

1/2pound bacon, coarsely chopped

3carrots, sliced

1/2pound kielbasa, cut into 1/2-inch pieces









Preparation:





1.Place mushrooms and water in small saucepan; soak 30 minutes. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 30 minutes.2.Remove mushrooms from liquid with slotted spoon; reserve liquid. Cool mushrooms slightly, then slice. Place mushrooms, reserved cooking liquid, sauerkraut, tomatoes with juice, onion, apple and garlic in Dutch oven.3.Place peppercorns and bay leaf on small square of cheesecloth. Gather edges of cheesecloth together and tie with piece of kitchen string to form small bag; add to Dutch oven. Bring to a boil over high heat. Reduce heat to low; cover and simmer 45 minutes.4.Meanwhile, cook bacon in large skillet over medium heat until brown and crispy; drain bacon on paper towels.5.Stir bacon, carrots and kielbasa into Dutch oven. Cover; cook 1 hour more or until carrots are tender. Remove and discard cheesecloth bag.