Thursday Menu, Week 24: Bigos - The Taste of Polish Tradition

Today on our Polish food tour, we bring you Bigos, or Hunter's Stew, a hearty dish that's considered the national dish of Poland. With a rich combination of meats and sauerkraut, Bigos is the ultimate comfort food.

Ingredients

• 1 lb (or 450 g) sauerkraut
• 1/2 head of fresh cabbage, chopped
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 lb (or 450 g) mixed meats (pork, beef, venison, etc.), cut into cubes
• 1/2 lb (or 225 g) smoked sausage, sliced
• 1 cup (or 250 ml) dry red wine
• 4 cups (or 950 ml) beef or vegetable broth
• 2 bay leaves
• 1 teaspoon (or 2 g) caraway seeds
• Salt and pepper to taste

Instructions

1. Rinse the sauerkraut under cold water and drain well.
2. In a large pot, sauté the onion and garlic until translucent.
3. Add the mixed meats to the pot and brown on all sides.
4. Add the sauerkraut, fresh cabbage, sliced sausage, red wine, broth, bay leaves, and caraway seeds to the pot.
5. Bring the stew to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 2-3 hours. Stir occasionally and add more broth if necessary.
6. Season the stew with salt and pepper to taste before serving.

Your Bigos is ready to serve! This robust stew pairs wonderfully with a full-bodied, spicy Syrah. The wine's dark fruit flavors and peppery notes will complement the rich and tangy stew beautifully. Join us tomorrow for the final recipe in our Polish cuisine week. Na zdrowie!