BIGOS RECIPE POLISH RECIPES

Steps:

• Melt the butter in a large casserole. Add the onion and sauté over a medium heat until the onion is softened and translucent. Sprinkle over the juniper berries and caraway, then add the pork. Sprinkle over the brown sugar. Turn the heat up high for a couple of minutes, turning the meat so it browns well.
• Drain the sauerkraut well and give it a rinse if you want to reduce the vinegar flavour. The easiest thing to do is squeeze it out with your hands. Add to the casserole with the white cabbage and chopped tomatoes, then pour over the stock. Simmer for about 30 minutes.
• Soak the dried mushrooms in warm water. When they have softened, drain, adding their soaking liquor to the casserole. Chop the mushrooms finely and add these to the casserole, along with the sausage and apple.
• Simmer for a further hour and a half and serve or cover overnight and reheat the following day.

Steps:

• Place dry mushrooms in a bowl and cover them with hot boiling water. Let them soak for 5 minutes.
• Peel, wash and cut into chunks, your vegetables (carrots, parsnip, celery root, leeks, and parsley);
• Place your vegetables and soaked mushrooms* (see notes below) in the large pot, cover with 10 cups of water, add a tablespoon of salt, bay leaves, and allspice and boil for about 30 minutes, uncovered;
• Prepare beets - peel them and slice in 1/2 inch slices; peel your garlic and slice the apple;
• Add beets, garlic, apple, and spices (salt, sugar, and marjoram) to the vegetable broth. At this time add 1 tablespoon of vinegar and 1 tablespoon of lemon to preserve the beautiful color from the beets. Cook it for another half hour, uncovered;
• Add the remaining vinegar, and adjust seasoning with vinegar, sugar, salt & pepper, as needed.
• Discard all the vegetables and use a strainer to pour your borscht either into mugs to drink or to bowls to be served with mushroom pierogi.