BIGOS (Hunter's Stew)
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The secret of Bigos is that it gets better as it's reheated. The more it is heated the better it gets. Serve with good bread.Ingredients
4 lbs sauerkraut
1 cup apple juice
1 lb smoked pork
1 lb spareribs
1/4 lb bacon
1 can tomatoes (large)
2 cups water 2 bay leaves
black pepper
salt 4 lbs cabbage
1 lb pork loin chop or pork ribs
1 lb smoked kielbasa (sausage)
1/2 cup onions (chopped)
10 ounces mushrooms (fresh)
6 ounce mushrooms (dried) 2 tablespoons flour
Directions
1. Brown pork and spareribs in a large heavy pot.
2. Add smoked pork with 1 cup of water and simmer until 1 hour.
3. Add the sauerkraut and one cup apple juice.
4. Chop the cabbage fine and add to sauerkraut.
5. Add lots of pepper and salt cover and simmer 1 hour. 6. Remove lid and keep pot on a very low simmer.
7. In a pan, fry bacon until crisp, then crumble into sauerkraut mixture.
8. Remove most of the bacon fat and fry onions and mushrooms and flour until they just brown.
9. Mix into sauerkraut mixture.
10. Cut kielbasa into slices add to sauerkraut mixture with the tomatoes.
11. Bring to a boil, simmer 30 minutes and serve hot. Savoury Sausage and Sauerkraut
A cold weather favorite. Good served with pierogies or even baked beans.
Ingredients
1 medium onion, chopped
1/4 cup chopped green peppers
1 large apple, peeled,cored,and chopped
2 tablespoons brown sugar
1/2 teaspoon caraway seeds
3 red potatoes, cleaned and diced
1 1/2 cups sauerkraut, drained,rinsed,& packed
1-2 lb smoked sausage (kielbasa), cut in 3 inch pieces
Directions
1. Melt butter in saucepan.
2. Add onion and green pepper.
3. Cook until tender.
4. Add apple, brown sugar, caraway seeds, potatoes, and sauerkraut.
5. Mix well.
6. Place sausage on top of sauerkraut mixture.
7. Cover.
8. Cook over medium-low heat for 40 minutes.
Pierogi
Ingredients
2 1/2 cups flour
1/2 teaspoon salt 1 egg
2 teaspoons oil 3/4 cup warm water
Directions
1. Potato and Cheese Filling: Cook the onion in butter until tender.
2. Combine it with potatoes and cheese. 3. Season to taste with salt and pepper.
4. Vary the proportions and ingredients in this recipe to suit your taste.
5. Mix the flour with the salt in a deep bowl.
6. Add the egg, oil and water to make a medium soft dough.
7. Knead on a floured board until the dough is smooth.
8. Caution: Too much kneading will toughen the dough.
9. Divide the dough into 2 parts.
10. Cover and let stand for at least 10 minutes.
11. Prepare the filling.
12. The filling should be thick enough to hold its shape.
13. Roll the dough quite thin on a floured board.
14. Cut rounds with a large biscuit cutter, or the open end of a glass.
15. Put the round in the palm of your hand.
16. Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers.
17. The edges should be free of filling.
18. Be sure the edges are sealed well to prevent the filling from running out.
19. Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out. 20. COOKING: Drop a few pierogies into a large quantity of rapidly boiling salted water.
21. Do not attempt to cook too many at a time.
22. Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot. 23. Continue boiling for 3-4 minutes.
24. The cooling period will depend upon the size you made it, the thickness of the dough and the filling.
25. Pierogies will be ready when they are puffed.
26. Remove them with a perforated spoon or skimmer to a colander and drain thoroughly.
27. Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking.
28. Cover and keep them hot until all are cooked.
29. Serve in a large dish without piling or crowding them.
30. Top with melted butter- chopped crisp bacon and/or chopped onions lightly browned in butter.
31. REHEATING: One of the great things about pierogies, is that they can be made in large quantities, refrigerated, frozen and reheated without lost of quality.
32. Many prefer reheated pierogies as compared to freshly boiled ones.
33. To re-heat, you can: 1) pan fry pierogies in butter or bacon fat until they are light in color or, 2) heat the pierogies in the top of a double boiler or in the oven until they are hot and plump or, 3) deep fry them.
Polish Wild Mushroom Soup
Ingredients
1/4 lb dried wild mushrooms
9 cups vegetable or meat stock 1 cup butter
1 cup finely chopped onion
1 tablespoon cornstarch salt
white pepper
sour cream chopped fresh parsley
Directions
1. Cover mushrooms with cold water and soak overnight. Directions
2. Drain the mushrooms reserving the soaking liquid, strain the liquid through a fine cloth.
3. Rinse the mushrooms in cold water to remove any remaining sand then slice into strips.
4. Add the mushrooms, 8 cups of of the beef stock and the soaking liquid to a 3 quart saucepan, bring to a boil, reduce heat and simmer over low heat 4 hours.
5. Melt the butter in a heavy skillet, add the onion, saute until golden brown then add to the soup.
6. Whisk the cornstarch with the remaining cup of beef stock, add to the soup, stir and simmer until slightly thickened.
7. Season to taste with salt and pepper, ladle into individual bowls, top each with 1 tbls sour cream and sprinkle with parsley.
Potatoes baked with Eggs and Cream
Delicious and very easy to make traditional dish.Ingredients
3 cups diced cooked potatoes
salt and pepper
2 eggs, beaten 1 cup sour cream
2 tablespoons chopped chives or spring onions
Directions
Directions
1. Preheat oven to 350°F.
2. Pour butter into the bottom of an oven proof casserole.
3. Add potatoes and season with salt and pepper. 4. Mix together, eggs and sour cream and pour over potatoes.
5. Top with chives, cover and bake for 1 hour.
