Name: Polish Hunter’s Stew (Bigos)
Cuisine: Poland
Ingredients: fresh dill or parsley (optional); freshly ground black pepper; 2–3 tbsp soured cream (optional); 1 lb / 455 g spare-rib chops or boneless shoulder of pork; 1 lb / 455 g kielbasa or other spicy, meaty cooking sausage; 8 oz / 230 g onions, peeled and sliced; 1 tbsp oil; ½ oz / 15 g dried ceps, soaked for 30 minutes and drained; 2 lb / 900 g sauerkraut; 2 in / 5 cm cinnamon stick; 1 bay leaf; ½ tsp dill seeds; water or stock; 4 canned tomatoes

Preparation info

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

1 lb / 455 g spare-rib chops or boneless shoulder of pork
1 lb /

Europe
Poland
Main course
Stew
Eastern Europe

Method

Cut the meat and sausage into 2 in / 5 cm chunks. (You can toss in flour if you want to thicken the stew.) Fry the onions in the oil until nicely browned, and brown the meat in the same pan. A large, heavy

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Ingredients

Method

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