Polish Hunter Stew - {Bigos}

Not for vegetarians! This is just crammed with meats and sausages, with the sweetness of apples more than balanced by the sharpness of sauerkraut -- but it's hearty and delicious and really quite unforgettable. Traditionally served in Poland as a good-luck New Year's dish, it was originally eaten only by the Polish aristocracy (they being the only ones allowed to hunt game on their estates...and the only ones who could afford so much meat).

Courses: Soup
Serves: 6 people

Recipe Ingredients

1 cup	146g / 5.1oz	Chopped bacon
1 lb	454g / 16oz	Boneless pork - cut small cubes
3		Garlic cloves - minced
3		Onions - quartered
1/2 lb	227g / 8oz	Mushrooms - quartered
2 cups	474ml	Beef stock
2 tablespoons	30ml	Sugar
2		Bay leaves
2 cups	474ml	Sauerkraut - rinsed in
		Cold water and drained
3		Apples - peeled, cored,
		And cut into chunks
2 cups	474ml	Canned tomatoes with juice - cut into pieces
1 cup	146g / 5.1oz	Diced cooked ham
1 1/2 cups	355ml	Polish sausage in small chunks
		Salt - to taste
		Freshly-ground black pepper - to taste
		Sour cream - served on the side

Recipe Instructions

Fry the bacon in a Dutch oven, to render the fat, then toss in the pork chunks, garlic, onions, and mushrooms. Saute until the meat is browned -- about 5 minutes.

Pour in the stock, tomatoes with their juice, sugar, bay leaves, sauerkraut, and apples, and bring to a boil. Reduce heat and simmer, covered, for about 2 hours. Stir in the ham and sausage, then cover and cook on medium-low heat for about 30 more minutes.

When ready to serve, remove bay leaves and taste for seasoning. Ladle into bowls and serve with boiled potatoes, a bowl of sour cream, and thick, crusty bread.

Serve hot to 6 people as a filling meal.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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