Hunter’s stew On a daily basis, everyone associates it with a meat dish, but the situation changes when we talk about the Christmas Eve supper. The meatless version occupies an important place at the Christmas table – it is this taste that I associate with a special December evening.
Lenten bigos is extremely filling, warming and full of flavor, and it goes perfectly with fish, bread and potatoes. Christmas Eve would be incomplete without him.
My grandmother always prepares bigos according to a proven recipe. The secret is the combination of an intense mushroom base with a note of red wine and smoked plums. And it is this addition that makes the taste of the Christmas Eve dish even more deep and expressive. Sauerkraut combined with white cabbage, tomato paste, garlic and spices is a recipe for a harmonious whole. Cooked without haste, in stages, it acquires character at its own pace.
Of course, it is best to prepare bigos a long time before Christmas Eve. Grandma Wiesia has no doubt that it tastes best when the flavors “melt together” for at least 2-3 days in the refrigerator. Also remember that you can also freeze this dish and eat it in a few months.
Ingredients list:
- 800 g sauerkraut,
- 400 g white cabbage,
- 200 ml of vegetable broth,
- 120 ml of red wine,
- 100 g dried mushrooms,
- 3 onions,
- garlic clove,
- 2-3 bay leaves,
- 4 tablespoons of tomato paste,
- 10 smoked plums,
- 4 grains of allspice,
- a teaspoon of sweet pepper,
- half a teaspoon of cumin,
- a pinch of salt,
- half a teaspoon of black pepper.
Pour boiling water over the mushrooms and soak for at least 20-30 minutes. If you can, let them soak for a few hours. Importantly, do not throw away the water. Then cut them into larger slices.
Chop the onion and garlic finely, cut the plums into thick cubes. Chop the white cabbage thinly, crush the allspice and cumin in a mortar with salt.
Fry the onion in a pot in oil for a few minutes. Add tomato paste and garlic, fry for another minute. Pour in the red wine and cook over low heat for 5-10 minutes.
Add the remaining ingredients. including sauerkraut with juice and mushrooms with the water in which they were soaked.
Boil the bigos once at high temperature, then reduce the heat and simmer for at least an hour. Season with salt and pepper.
You can serve bigos now, but there is another option – the cooking time of bigos can be extended to 2-3 days by cooking it for an hour every 12 hours.
Sources: guster.pl, Terazgotuje.pl
