Bigos ( Poljski podvarak, Lovački)* Bigos ( Polish sauerkraut, Hunters Stew)

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Jeste leto je ovde. Ali želja da počastimo Poljsku gošću nekim jelom iz njene otadžbine je veća od leta. A možete misliti meni , koja najviše volim kupus i jedem ga rado bez obzira na godišnje doba , uopšte nije teško palo  da ga i spremim. Ustvari osim nekih malih nijanski vrlo je sličan našem podvarku.




Sastojci

2 kriške dimljene slanine, isečene na kocke
500 g kobasice, dimljene isečene na kriške
500 g svinjskog mesa isečenog na kocke
1/4 šolje brašna
3 čena belog luka , iseckanog
1 crni luk, iseckan
2 šargarepe, isečene na kolutove
1 1/2 šolja pečurki, isečenih
4 šolje isečenog slatkog kupusa
750 g kiselog kupusa
1/4 šolje crnog vina
100 g suvih šljiva , bez kosštica

Začini

1 lovorov list
1 kašičica svežeg ili suvog bosiljka
1 kašičica madzorama
1 Kašika aleve slatke paprike
1/8   kašičice crnog mlevenog bibera
1/4 kašičice soli
1/8 kašičice mlevenog kima
prstohvah kajenskog bibera
5 šolja govedje bistre supe
2 Kašike paradajz pirea
1 šolja paradajza iz konzerve

Priprema


Predgrejemo rernu na 175 stepeni C

Zagrejemo ulje pa propržimo kobasicu i slaninu pa sipamo u vatrostalni  sud u kome ćemo spremati bigos.
Provučemo svinjsko meso kroz brašno pa propržimo i kad je uhvatilo  boju , prespemo u sud.
Sada izdinstamo, luk, pečurke, beli luk,kupus i kiseli kupus , šargarepu. Mešamo oko 10 minuta, pa uspemo u sud.

U tiganj gde smo  pržili meso, uspemo vino, pa ostvaimo da se prepolovi kolićina. Zatim dodamo sve začine ,i bistru supu.
Zatim paradajz pire i paradajz.
Uspemo preko svega , poklopimo sud i krčkamo oko 4 sata.

Pri kraju na 15 minuta, odklopimo i pustimo  da se na vrhu zapeče

Obično se služi uz ražani hleb, koji ja ovoga puta nisam pravila, jer je ovde prilično vrućina


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Polish sauerkraut,Hunters Stew

It is summer here. But we have Polish guest and she likes Bigos. As I am big lover of everything cabbage did not take much to convince me to make just this. It is apart from a few extra spices and ingredients very simialr to sauerkraut dish from my homecountry.





Ingredients

• 2 thick slices hickory-smoked bacon
• 1 pound kielbasa sausage, sliced into 1/2 inch pieces
• 1 pound cubed pork stew meat
• 1/4 cup all-purpose flour
• 3 cloves garlic, chopped
• 1 onion, diced
• 2 carrots, diced
• 1 1/2 cups sliced fresh mushrooms
• 4 cups shredded green cabbage
• 1 (16 ounce) jar sauerkraut, rinsed and well drained
• 100 g prunes, pitted
• 1/4 cup dry red wine
• 1 bay leaf


• 1 teaspoon dried basil
• 1 teaspoon dried marjoram
• 1 tablespoon sweet paprika
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon caraway seed, crushed
• 1 pinch cayenne pepper
• 5 cups beef stock
• 2 tablespoons canned tomato paste
• 1 cup canned diced tomato

1. 
   
   
2. Create
3. 
   
4. 
   Preheat the oven to 350 degrees F (175 degrees C).
5. Heat a large pot over medium heat. Add the bacon and kielbasa; cook and stir until the bacon has rendered its fat and sausage is lightly browned. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven.
6. Coat the cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. Use a slotted spoon to transfer the pork to the casserole. Add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut. Reduce heat to medium; cook and stir until the carrots are soft, about 10 minutes. Do not let the vegetables brown.
7. 
   
   
8. Deglaze the pan by pouring in the red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne pepper; cook for 1 minute.
9. Add  beef stock, tomato paste and tomatoes. Heat through just until boiling. Pour the vegetables and all of the liquid into the casserole dish with the meat. Cover with a lid.
10. To be cooked for about 4 hours, checking from time to time that the liquid is still somewahr present. If not add some water.
11. 15 minutes toward the end remove lid so the top of your bigos gets a nice crust. Mostly served with black rye bread , which I dod not  make this time around as it is pretty hot here
12. .