Soups & Stews > Poland > Hunter's Stew >
Hunter's Stew
Bigos Mysliwski
1/2 LB mushrooms, sliced (or 4 dried mushrooms)
1/4 C water
2 LBS sauerkraut
1 large apple, peeled, cored & sliced
1 can (20 oz.) tomatoes
5 peppercorns
1 bay leaf
2 C dried Polish sausage (or use leftover meat)
1 C chopped bacon
In a large cooking pot, soak mushrooms in 1/4 C water for about two hours. Then bring to a boil and simmer for thirty minutes. Remove mushrooms from water; slice and return to water in cooking pot. Wash the sauerkraut; squeeze out excess moisture. Add sauerkraut to cooking pot with mushrooms and water. Stir. Then add apples, tomatoes, peppercorns, and the bay leaf. Cover and simmer for about one hour. Add the meat and the bacon; simmer for another hour. Suggestion: Serve with rye bread or steamed potatoes.
Note: Bigos Mysliwski is one of the oldest traditional Polish dishes, and yet one of the most simple. It is also delicious when reheated as a leftover.
*Bigos Mysliwski image (C) Bykst/Pixabay (2014). Creator has released photo explicitly under the license Creative Commons Zero and made available under the Creative Commons CC0 1.0 Universal Public Domain Dedication. The creator (s) have dedicated the image to the public domain by waiving all of his or her rights to the work worldwide under copyright law, including all related and neighboring rights, to the extent allowed by law. The photo can be modified and distributed, even for commercial purposes, all without asking permission. Click on image to view larger size in a new window.
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