BIGOS

Here is a recipe for one rather tasty
variation of
Polish Bigos (Hunter's Stew):

1/2 pound
of bacon

1 pound lean pork or wild boar meat

1 large onion

2 garlic cloves, finely chopped

2 cups cooked dried wild mushrooms

2 apples, cored and cut into chunks

2 or 3 prunes, cut up into pieces

2 root vegetables (swede, turnip, or carrot), cut into chunks

1 pound smoked sausages (Kielbasa), cut into small chunks

1 can of plum tomatoes

1/2 pound of sauerkraut (pickled cabbage)

1/2 cup of red wine

1/2 cup of stock (vegetable or meat)

A few Allspice Berries

Salt and pepper

1). Chop the bacon into ¼ inch
pieces, cook until crisp, remove from the fat, and set aside.

2). Cut the pork or wild boar meat into
small cubes, add to the fat in the pan, and brown the meat lightly.

3). Mix in the onion and cook it until
it is tender. Cover the meat with hot water and simmer, covered,
until it is well done.

4). Add the garlic, apples, prunes,
Borowik mushrooms,
vegetables, and tomatoes and continue cooking for about 5-10 minutes.

5). Combine the sauerkraut with the meat
along with sausages and the reserved bacon. Add the red wine and stock.
Mix these ingredients together and season with salt and pepper to taste.
Cook, uncovered, until the sauerkraut is tender and the bigos is of the
consistency you prefer. Serve with crusty white bread or if you prefer
traditional Polish bread.