Polish Hunters Stew, Bigos

Steps

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  1. Clear an onion from peels and cut at cubes. Clear a carrot from its’ skin and grind on a coarse grater.
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  2. Fry vegetables in vegetable oil until soft, mixing them from time to time.
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  3. Clean fresh champignons and slice them.
  
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  4. Add them to steamed vegetables and continue preparing them on a slow fire.
  
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  5. When mushrooms are fried, add sauerkraut in the girdle but wring out brine in advance.
  
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  6. Fill the ingredients with hot water so that it completely covers them. Cover the pan with a lid and stew the vegetables with mushrooms and sauerkraut for 35-40 minutes.
  
  Meanwhile, chop a white cabbage with thin straws.
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  7. When vegetables with mushrooms are stewed, add white cabbage.
  
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  8. Mix it and continue preparing ingredients all together on a slow fire until the fresh cabbage is ready.
  
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  9. Cut hunter’s sausages for rings.
  
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  10. Fry them on a little amount of vegetable oil until there is a golden crust on them.
  
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  11. Then add fried sausages, tomato paste, finely chopped dill and spices to the main ingredients. Add salt and granulated sugar to the taste. Also, you may add a tablespoon of cider vinegar to give the dish a pleasant acidity.
  
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  12. Mix bigus and continue stewing on a slow fire for 5-7 minutes, afterwards turn the fire off.
  
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  13. Traditionally, bigus is served on the following day after preparation when it is brewed in the cold. However, you can taste it right after finishing of the cooking process.
  
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  14. Bon appetite!