(Since 1999)


RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_&_Events

You are here > Home > Recipes

Meat RecipesPork Recipes page 1 >  Bigos (Hunter's Stew)


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



Kitchen Memories: A Legacy of Family Recipes
Before winter, Gosia Malicka, a student from Silesia, Poland, tells Anne Parsons that her family and friends pick mushrooms in the forest, dry them at home by hanging them from threads, and then store them in paper bags. If you use dried mushrooms, you will need to soak the mushrooms in hot water before cooking. This sauerkraut stew, the national dish of Poland, has variations that are almost infinite. It would be an ideal candidate for the slow cooker. Usually, people serve this stew with sour cream as a garnish, rye bread on the side, and plenty of dark, robust beer as the beverage. Boiled carrots and a green salad as accompaniments complement the dark stew. Note that this dish tastes better the next day.
Serves 6.



    • 1½ to 2 cups beef stock plus more as needed
    • 1 pound sauerkraut, drained and rinsed
    • 1/2 head cabbage, finely shredded
    • 6 large mushrooms, preferably porcini, chopped
    • 1 pound smoked kielbasa sausage, sliced and fried
    • 3 cups cubed pork
    • 1/2 pound bacon, cut into small bits
    • 1 onion, chopped
    • 1 tart apple, peeled, cored, and cubed
    • 1 tablespoon granulated sugar
    • 12 peppercorns
    • 12 allspice berries, or 1 teaspoon ground allspice
    • 1 bay leaf


Heat the stock in a large saucepan over medium heat, and add the remaining ingredients.

Reduce the heat to low, and cook for 3 to 4 hours, adding more stock as needed, or until all the flavors have blended.

Serve hot.


  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages