Name: Classic bigos
Prep time: 40 min
Cook time: 2 h 30 min
Total time: 3 h 10 min
Yield: 4 portions
Ingredients: 200 g sauerkraut; 100 g white cabbage; 75 g pork shoulder; 50 g smoked pork belly; 0.25 pcs špekáček; 0.25 pcs smoked sausage; 50 g beef; 7.5 g dried mushrooms; 0.5 pcs onion; 0.5 pcs bay leaves; 1.25 pcs allspice; 1.5 pcs whole peppercorns; 0.125 teaspoon black pepper; 0.5 teaspoon salt; 0.5 tablespoon olive oil; 100 ml water; 1.5 pcs dried plums; 25 ml red wine; 0.5 tablespoon tomato purée; 0.25 teaspoon caster sugar; 1 slice bread

Step by step process

Preparation

1
Pour hot water over the dried mushrooms and let them soak for at least 20 minutes. drain them, reserving the soaking liquid (after it cools, pour off any sediment) and cut the mushrooms into smaller pieces.
TIP:
Soak dried mushrooms in warm water for 20-30 minutes. The soaking water will add flavor to soups, and the mushrooms will release their juices. You can use the broth from this water as a base for sauces or soups.
2
Cut all types of meat (e.g. pork, beef, game) into larger chunks. slice or dice the smoked sausage, kielbasa and pork belly according to preference. If the pork belly has skin, you can score it.
3
Peel and finely chop the onion. Shred the fresh white cabbage into thin strips. chop the sauerkraut into shorter pieces if needed and, if very sour, rinse lightly and squeeze out excess liquid.
4
Cut the dried plums in half. Prepare the spices (bay leaf, allspice, whole peppercorns), tomato paste, sugar and red wine for later use.

Cooking

5
Heat oil or lard in a large pot and sauté the onion until golden, about 5-8 minutes, until softened and beginning to caramelize.
TIP:
Slowly sauté onions over low to medium heat with a little fat until they turn golden brown. The developed sweetness pairs wonderfully with sauces, risotto, and braised dishes.
6
Add the larger chunks of meat and brown them over medium-high heat for 8-10 minutes so they sear on all sides. stir occasionally while browning.
7
Add the sliced smoked sausage, kielbasa and pork belly and briefly sauté for another 3-5 minutes to release the fat and lightly brown the meat.
8
Stir in both the fresh and the sauerkraut, add the chopped mushrooms and some of the mushroom soaking liquid (watch for sediment - pour in only the clear liquid). Add the bay leaf, allspice and whole peppercorns. add hot water as needed so the ingredients are just covered (approx. 1-2 cm above the mixture).
9
Stir in the tomato paste, add the dried plums, a teaspoon of sugar and a splash of red wine to taste. simmer briefly so the alcohol evaporates and the flavors meld.
10
Season with salt and pepper, cover and let simmer gently over very low heat for at least 2 hours. Stir occasionally, check the liquid level and add hot water if needed to prevent burning.
11
Near the end of cooking, remove the lid and cook another 15-30 minutes until some liquid has evaporated and the bigos thickens to the desired consistency. taste and adjust with salt, pepper or a little sugar if needed.

Serving

12
Remove the bay leaf, whole allspice and whole peppercorns used for seasoning.
13
Serve the hot bigos with fresh or rye bread. add freshly ground pepper to taste if desired.
14
Bigos is best on the second or third day after reheating, so it can be made in advance and chilled to rest - each reheat deepens the flavor.