I was fortunate enough to have two Polish Aunts marry into my family. Cooking was always something that they did with us when we were small. They made it so fun and exciting. I remember occasionally making pierogi with my aunt Yolanda! Yum! Her perogies were the best I’ve ever tasted, with fruit such as peaches inside, and served with cinnamon sugar, whipping cream and ice cream! Bliss, pure bliss!
Yesterday, I was given a big box of cookbooks, and I’ve been happily leafing through them ever since! This particular recipe really caught my attention, and while it’s not Aunt Yo’s pierogies, I had to post it because it sounded really good. Bigos, is a Polish stew, and some even call it the national dish of Poland. This may actually be my husband’s favorite dish I’ve ever made…he LOVED it, and I’ll admit it too, with some tweaking, it was really tasty!
Bigos Recipe (Polish Stew)
1/2 pound mushrooms, chopped
2 TBSP butter
2 pounds sauerkraut
2 small onions, chopped
3 large apples, peeled, cored and sliced
1 large can tomatoes
fresh ground pepper
2 bay leaves
2 cups diced Polish sausage
1 cup bacon, chopped
Squeeze all of the liquid out of the sauerkraut in a colander. Saute mushrooms and onions in the butter. Brown sausages and bacon, and set aside. In a large pot, combine sauerkraut, onions, mushrooms, apple, tomatoes, pepper and bay leaf. Cover, and simmer for 1 1/4 hours. Add sausage and bacon, and simmer one more hour.
Bigos is best served reheated the next day. Traditionally served with boiled potatoes and rye bread.