Polish Stew (Bigos) Satisfies Hearty Appetite and Your Craving For comfort Food

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Several years ago my husband and I attended a conference in Warsaw, Poland. Our hotel catered to travelers and had a cozy coffee shop where travelers sipped pressed tea and savored some of nation's national dishes. I had mushroom soup and, as near as I could shape out, it was made with wild mushrooms and heavy cream.

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Interestingly, I did not have Bigos while I was in Poland, I had it at home. The stew reminds me of Hungarian Goulash Soup, which contains meat, potatoes, tomatoes, and caraway seeds.

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There are many variations of Bigos. Some call for pork, while others call for ham or beef. Polish sausage is also added to the dish, along with apples and prunes. This is one of those recipes that tastes better the next day. And the next.

Polish Stew (Bigos) Satisfies Hearty Appetite and Your Craving For comfort Food

According to Wikipedia, Bigos is a Lithuanian dish and goes back to the year 1385. However, "Polish linguists trace the word Bigos to a German rather than a Lithuanian origin." Apparently the word means confusion or big mess. But this tasty stew, eaten with rye bread and potatoes, is far from a mess. It is a splendid mixture of flavors.

The Astray website has posted a formula for the national dish. In all, there are two and a half pounds of meat (beef and Polish sausage), fresh mushrooms, sauerkraut, white wine, tomato sauce, caraway seeds, and soy sauce. Surprisingly, the reicpe does not call for fresh cabbage.

Myra Waldo includes a Bigos formula in her book, "The perfect Round-the-World Meat Cookbook," published in 1967. Hers is the classic recipe, with fresh cabbage, sauerkraut, pork and wine. I have adapted Waldo's formula to my family's taste and health needs.

2 tablespoons extra light olive oil
1 cup chopped yellow onions
2 pound boneless pork roast, fat removed, and cut into cubes
1 pound of polish sausage, thickly sliced
3 cups shredded fresh cabbage
1 pound of sauerkraut, drained
2 Granny Smith apples, peeled and sliced
1 box of button mushrooms, sliced
1 8-ounce can of salt-free tomato sauce
1 cup lower salt beef broth
3/4 cup dry red wine
1 teaspoon lower sodium salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon caraway seeds
1 or 2 bay leaves
Prepared mashed potatoes (homemade or frozen)

Pour olive oil into Dutch oven, soup kettle or large oven casserole dish. Add the onions and the pork. Cook over medium heat until the meat is brown. Add all of the remaining ingredients, cover, and bake in a 325 degree oven for 2 1/2 hours, stirring twice. Remove bay leaves. Serve immediately with mashed potatoes and a green salad. Makes 6-8 geneous servings.

Copyright 2010 by Harriet Hodgson

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