Bigos de Chalapata
polish soup
The secret of Bigos is that it gets better as it's reheated.
The more it heated the better it gets. Serve with good bread.
INGREDIENTS
4 lbs sauerkraut
1 cup apple juice
1 lb smoked pork
1 lb spareribs
1/4 lb bacon
1 can tomatoes (large)
2 cups water
2 bay leaves
black pepper
salt
4 lbs cabbage
1 lb pork loin chop or pork ribs
1 lb smoked kielbasa (sausage)
1/2 cup onions (chopped)
16 ounces mushrooms (fresh)
1 ounce mushrooms (dried)
2 tablespoons flour
PREPARATION
1 Brown pork and spareribs in a large heavy pot.
2. Add smoked pork with 1 cup of water and simmer until 1 hour.
3 Add the sauerkraut and one cup apple juice.
4 Chop the cabbage fine and add to sauerkraut.
5 Add lots of pepper and salt cover and simmer 1 hour.
6 Remove lid and keep pot on a very low simmer.
7 In a pan, fry bacon until crisp, then crumble into sauerkraut mixture.
8 Remove most of the bacon fat and fry onions and mushrooms and flour until they just brown.
9 Mix into sauerkraut mixture.
10 Cut kielbasa into slices add to sauerkraut mixture with the tomatoes.
11 Bring to a boil, simmer 30 minutes and serve hot.