Main Course

Traditional Bigos (Hunter's Stew)

Name: Traditional Bigos (Hunter's Stew)
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 porsiyon
Cuisine: polish
Ingredients: 700 g sauerkraut rinsed and drained; 500 g cabbage shredded; 500 g pork shoulder cut into 1-inch cubes; 250 g smoked kielbasa sliced; 100 g bacon diced; 1 adet yellow onion chopped; 20 g Dried Mushrooms porcini or mixed, rehydrated and chopped; 1 su bardağı water from rehydrating mushrooms; 2 yemek kaşığı tomato paste; 0,5 su bardağı red wine dry; 2 adet bay leaf; 5 adet allspice berry; 5 adet juniper berry; 1 çay kaşığı caraway seed; 1 çay kaşığı salt; 0,5 çay kaşığı black pepper freshly ground; 50 g prune pitted and chopped

This hearty Polish hunter's stew combines fresh and sauerkraut with various meats, creating a rich and flavorful dish. It's perfect for a cold day and tastes even better warmed up the next day.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 3 sa. 30 dk.
Porsiyon: 6
Zorluk: Orta
Porsiyon başına: 481 kcal

Alerjen bilgisi: sülfitler içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

700 gsauerkraut, rinsed and drained
500 gcabbage, shredded
500 gpork shoulder, cut into 1-inch cubes
250 gsmoked kielbasa, sliced
100 gbacon, diced
1 adetyellow onion, chopped
20 gDried Mushrooms, porcini or mixed, rehydrated and chopped
1 su bardağıwater, from rehydrating mushrooms
2 yemek kaşığıtomato paste
0,5 su bardağıred wine, dry
2 adetbay leaf
5 adetallspice berry
5 adetjuniper berry
1 çay kaşığıcaraway seed
1 çay kaşığısalt
0,5 çay kaşığıblack pepper, freshly ground
50 gprune, pitted and chopped

Ekipman

slotted spoon · large pot · dutch oven · cutting board · knife

Hazırlanışı

Adım adım

1
Rehydrate the dried mushrooms in hot water for at least 20 minutes, then drain, reserving the liquid, and chop the mushrooms.
Yaklaşık 20 dk.
2
In a large heavy-bottomed pot or Dutch oven, cook the bacon over medium heat until crispy.
Yaklaşık 8 dk.
Aşçının notu: Render the fat well for flavor.
3
Remove the cooked bacon with a slotted spoon, leaving the rendered fat in the pot, and set aside.
Yaklaşık 1 dk.
4
Add the pork shoulder to the pot and brown it on all sides over medium-high heat.
Yaklaşık 10 dk.
Aşçının notu: Brown in batches if necessary to avoid overcrowding the pot, ensuring a good sear.
5
Remove the browned pork and set it aside with the bacon.
Yaklaşık 1 dk.
6
Add the chopped yellow onion to the pot and sauté until softened and translucent, about 5-7 minutes.
Yaklaşık 7 dk.
7
Stir in the tomato paste and cook for 2 minutes, stirring constantly.
Yaklaşık 2 dk.
Aşçının notu: Cooking the tomato paste deepens its flavor.
8
Pour in the red wine and deglaze the bottom of the pot, scraping up any browned bits.
Yaklaşık 2 dk.
9
Return the pork and bacon to the pot, then add the sauerkraut, shredded cabbage, chopped rehydrated mushrooms, and the reserved mushroom water.
Yaklaşık 5 dk.
10
Add the bay leaves, allspice berries, juniper berries, caraway seeds, salt, and black pepper.
Yaklaşık 1 dk.
11
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 2 hours, stirring occasionally.
Yaklaşık 2 sa.
Aşçının notu: The longer it simmers, the more the flavors meld.
12
After 2 hours, add the sliced smoked kielbasa and chopped prunes to the pot.
Yaklaşık 1 dk.
13
Continue to simmer, covered, for another 1 hour, or until the cabbage is very tender and the flavors are fully developed.
Yaklaşık 1 sa.
Aşçının notu: Adjust seasoning as needed before serving.

Porsiyon başına

Besin değerleri

18%Puan

Kalori: 481,2kcal
Protein: 29g
Karbonhidrat: 21,8g
Yağ: 29,8g
Lif: 7,2g
Şeker: 10g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

Store leftover bigos in an airtight container in the refrigerator.

Yeniden ısıtma

Reheat gently on the stovetop over low heat or in the microwave until warmed through.